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Smooth or crumbly texture, sharp and pungent flavor. Pairs well with apples, nuts, and full-bodied wines.

Hard, gritty texture with a nutty and slightly salty flavor. Pairs with figs, pears, and bold red wines like Chianti.

Semi-hard with a creamy, mild flavor when young, sharper with age. Goes well with Mexican food and melts easily.

Ranges from semi-hard to hard, with a flavor that deepens with age. Pairs with polenta, cured meats, and robust red wines.

Semi-hard to hard, creamy, and sweet. Pairs with dark bread, stout beer, and red wine.

Firm to hard with a nutty and fruity flavor. It's bright orange. Pairs with dark bread and ale or stout.

Firm but supple, sweet and fruity. Pairs with olives, charcuterie, and white wines like Chardonnay.

Semi-hard with a smooth texture, ranges from sweet to tangy. Pairs well with cured meats and full-bodied wines.

Semi-hard, with a pungent and slightly salty taste. Pairs with rye bread and beer.

Firm and supple, slightly sweet and nutty. Pairs with nuts, fruits, and both white and light red wines.

Semi-hard, creamy and nutty with a mild flavor. Excellent for melting. Pairs with mushrooms and rich red wines.

Hard, with a savory but mild taste. Known for large holes. Pairs with fruits like grapes and with light white wines.

Semi-hard with a smooth, nutty flavor. When young it's soft and creamy. Pairs with fruit like pears and light beers.

Firm but moist, with a mild, slightly tangy taste. Pairs with apple cider and ale.

Firm, with a buttery and tangy flavor. Pairs with rustic bread and bold red wines like Merlot.

Hard and salty, used often grated. Pairs well with pasta, bread, and rich red wines.

Texture varies from smooth to crumbly, flavor from sweet to sharp. Pairs well with figs, nuts, and bold red wines.

Semi-hard, creamy and buttery. Pairs well with light wines, crisp fruits, and crusty bread.

Firm and buttery texture with a distinct nutty flavor. Pairs well with quince paste and Tempranillo wine.