Cheese Chart: 21 Cheeses by Type with Taste, Milk and Pairings

Twenty-one classic cheeses grouped by style, from fresh mozzarella and soft Brie to cheddar, Parmigiano Reggiano and Roquefort, with where each comes from, the milk it is made with, how it tastes and what to serve alongside.

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Fresh

Cheese	Origin	Milk	Taste and texture	Pair with
Mozzarella	Italy	Cow or buffalo	Soft, milky, mild, springy	Tomato and basil, olive oil, Pinot Grigio
Ricotta	Italy	Cow or sheep whey	Creamy, light, sweet	Honey, figs, lasagna, pancakes
Feta	Greece	Sheep (and goat)	Crumbly, salty, tangy	Watermelon, olives, cucumber, Sauvignon Blanc
Chèvre	France	Goat	Soft, tangy, lemony	Beets, honey, salad greens, Sancerre

Soft-ripened and washed rind

Cheese	Origin	Milk	Taste and texture	Pair with
Brie	France	Cow	Buttery, mushroomy, oozy	Baguette, apples, grapes, Champagne
Camembert	France	Cow	Earthier and stronger than Brie	Apple cider, crusty bread, pears
Taleggio	Italy	Cow	Pungent rind, mild, fruity paste	Pears, polenta, Barbera

Semi-soft

Cheese	Origin	Milk	Taste and texture	Pair with
Havarti	Denmark	Cow	Smooth, buttery, mild	Sandwiches, dill, Riesling
Fontina	Italy	Cow	Nutty, earthy, melts beautifully	Fondue, mushrooms, Pinot Noir

Semi-hard and firm

Cheese	Origin	Milk	Taste and texture	Pair with
Cheddar	England	Cow	Sharp, tangy, gets crumbly with age	Apples, chutney, ale, Cabernet
Young Gouda	Netherlands	Cow	Mild, creamy, sweet, smooth	Sandwiches, mustard, lager
Gruyère	Switzerland	Cow	Nutty, sweet, slightly salty	Onion soup, fondue, Chardonnay
Emmental	Switzerland	Cow	Mild, nutty, big holes	Ham sandwiches, fondue, dry white
Manchego	Spain	Sheep	Firm, buttery, nutty, tangy	Quince paste, almonds, Rioja
Comté	France	Cow	Fruity, brown butter, roasted nuts	Walnuts, dried fruit, Jura white

Hard

Cheese	Origin	Milk	Taste and texture	Pair with
Parmigiano Reggiano	Italy	Cow	Granular, savoury, salty crystals	Balsamic, pears, Lambrusco
Pecorino Romano	Italy	Sheep	Hard, very salty, sharp	Cacio e pepe, fava beans, Chianti
Aged Gouda	Netherlands	Cow	Butterscotch, crunchy crystals	Dark beer, apples, Port

Blue

Cheese	Origin	Milk	Taste and texture	Pair with
Roquefort	France	Sheep	Sharp, salty, creamy	Sauternes, walnuts, honey
Gorgonzola	Italy	Cow	Creamy, mild to spicy	Pears, walnuts, risotto, Moscato
Stilton	England	Cow	Rich, mellow, crumbly	Port, walnuts, oatcakes

Notes and sources

Serve cheese at room temperature: take it out of the fridge about an hour before eating. Plan 1-2 oz per person per cheese.

Origins are each cheese's traditional home; many of these styles are now made around the world.