Discover published sets by community

Soft, creamy, slightly earthy; enjoy with bread, meats, or baked into dishes.

Creamy and thick, mildly sweet; a key ingredient in tiramisu and other desserts.

Crumbly, with a salty tang; great in salads, pastries, or as a table cheese.

Soft, moist, and crumbly with robust blue mold veins; pair with nuts or use in dressings.

Soft, grainy texture; perfect for filling pasta or as a base for dips and spreads.

Soft washed-rind cheese with a central depression; pair with champagne or a fruity red wine.

Creamy with a mild blue flavor; excellent on crackers or melted into sauces.

Soft, fruity and tangy; melts well on bread, or can be used in risotto or polenta.

Creamy, soft with a slight tang; serve at room temperature to enjoy its full flavor on bread or with fruits.

Soft, creamy, and delicate; pairs well with flatbreads, or used as a filling for stuffed meats.

Soft, moist, and mild; essential in pizzas, caprese salads, and melted over dishes.

Lumpy, wet curds with a mild flavor; used in breakfast bowls, dips, or as a protein-rich snack.

Thick, creamy, and indulgent; traditionally used to top scones, desserts, or fresh fruit.

Tangy and soft; can be spread on crackers or crumbled over salads.

Buttery and rich, with a creamy center; serve with tomatoes, crusty bread, or fresh veggies.

Buttery and rich like brie but even creamier; best served with crusty bread or in small wedges.

Smooth, spreadable, and mildly tangy; a base for spreads, frostings, and dips.

Mild and creamy with blue mold; a hybrid of French soft-ripened triple cream cheese and Italian Gorgonzola.

Rich, creamy with a soft, edible rind; serve on a cheeseboard, with fruit, or baked.