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Culinary Arts

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Artisanal Cheese Guide

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Gouda

Flavor: Sweet, nutty, caramel; Texture: Semi-hard to hard; Milk Type: Cow

Mozzarella

Flavor: Milky, delicate; Texture: Soft, moist; Milk Type: Cow or Buffalo

Burrata

Flavor: Milky, rich, buttery; Texture: Solid mozzarella shell with a creamy center; Milk Type: Buffalo or Cow

Blue Cheese

Flavor: Sharp, salty, with a blue tang; Texture: Varies from creamy to crumbly; Milk Type: Cow, Sheep, or Goat

Morbier

Flavor: Mild, creamy, nutty; Texture: Semi-soft; Milk Type: Cow

Chèvre

Flavor: Tangy, earthy; Texture: Soft but firm; Milk Type: Goat

Asiago

Flavor: Sweet, nutty; Texture: Can vary from smooth to crumbly; Milk Type: Cow

Ricotta

Flavor: Mild, sweet, creamy; Texture: Soft, grainy; Milk Type: Cow, Sheep, Goat, or Buffalo

Comté

Flavor: Nutty, complex, fruity; Texture: Hard; Milk Type: Cow

Cheddar

Flavor: Sharp, pungent, earthy; Texture: Firm; Milk Type: Cow

Roquefort

Flavor: Tangy, salty, sharp; Texture: Crumbly and moist; Milk Type: Sheep

Havarti

Flavor: Buttery, slightly acidic; Texture: Semi-soft; Milk Type: Cow

Halloumi

Flavor: Mild, salty; Texture: Firm and chewy; Milk Type: Sheep and Goat, sometimes Cow

Camembert

Flavor: Earthy, rich, creamy; Texture: Soft and runny; Milk Type: Cow

Cotija

Flavor: Salty, milky; Texture: Firm and crumbly; Milk Type: Cow

Feta

Flavor: Tangy, salty; Texture: Crumbly and soft; Milk Type: Sheep or a mixture with Goat

Parmigiano-Reggiano

Flavor: Nutty, savory, gritty; Texture: Hard, granular; Milk Type: Cow

Neufchâtel

Flavor: Mild, slightly salty, tangy; Texture: Soft, spreadable; Milk Type: Cow

Stilton

Flavor: Rich, tangy, pungent; Texture: Semi-soft and crumbly; Milk Type: Cow

Emmental

Flavor: Mild, slightly nutty; Texture: Hard; Milk Type: Cow

Pecorino Romano

Flavor: Sharp, tangy; Texture: Hard; Milk Type: Sheep

Taleggio

Flavor: Fruity, mild, tangy; Texture: Semi-soft; Milk Type: Cow

Munster

Flavor: Strong, tangy, savory; Texture: Soft; Milk Type: Cow

Fontina

Flavor: Mild, slightly nutty, mild earthiness; Texture: Semi-soft; Milk Type: Cow

Brie

Flavor: Rich, buttery, fruity; Texture: Creamy, soft; Milk Type: Cow

Manchego

Flavor: Fruity, tangy, nutty; Texture: Firm; Milk Type: Sheep

Gorgonzola

Flavor: Earthy, sharp, a bit spicy; Texture: Soft or firm; Milk Type: Cow

Reblochon

Flavor: Nutty, creamy, mild fruity; Texture: Soft; Milk Type: Cow

Edam

Flavor: Mild, nutty, slightly salty; Texture: Semi-hard; Milk Type: Cow

Valençay

Flavor: Mild, goaty, with a hint of lemon; Texture: Dense and chalky at the core; Milk Type: Goat

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