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Origin: Switzerland, Texture: Hard, Flavor profile: Mild, nutty, slightly sweet, Common uses: On sandwiches, in fondue, grated in salads

Origin: France, Texture: Soft, creamy, Flavor profile: Milky, sweet, earthy, Common uses: Baked, in sandwiches, on cheese platters

Origin: Denmark, Texture: Semi-soft, creamy, Flavor profile: Buttery, slightly tangy, mild, Common uses: Slices on sandwiches, melted in dishes, as a table cheese

Origin: Italy, Texture: Soft and crumbly, Flavor profile: Salty, sharp with a bit of sweetness, Common uses: Salad dressings, risotto, pizza

Origin: Italy, Texture: Soft, Moist, Flavor profile: Delicate, milky, slightly tangy, Common uses: On pizza, with tomatoes, fresh salads

Origin: Italy, Texture: Hard, granular, Flavor profile: Nutty, savory, fruity, Common uses: Grated over pasta, used in soups and risottos

Origin: Greece, Texture: Soft, crumbly, Flavor profile: Tangy, salty, Common uses: In salads, pastries, brined

Origin: Switzerland, Texture: Hard, dense and smooth, Flavor profile: Sweet, slightly salty, nutty, Common uses: Fondue, French onion soup, melted in sandwiches

Origin: Spain, Texture: Firm, Flavor profile: Nutty, fruity, tangy, Common uses: With quince paste, in tapas, grated over dishes

Origin: England, Texture: Hard, Flavor profile: Sharp, pungent, earthy, Common uses: Sandwiches, burgers, cheese sauce

Origin: France, Texture: Firm, supple, Flavor profile: Nutty, fruity, toasty, Common uses: Fondue, quiche, grated over dishes

Origin: Italy, Texture: Hard, Flavor profile: Salty, sharp, Common uses: Grated over pasta, soups, and salads

Origin: France, Texture: Soft to firm, Flavor profile: Tangy, earthy, varies with aging, Common uses: Spread on bread, in salads, with fruit

Origin: France, Texture: Soft, Flavor profile: Creamy, buttery, earthy, Common uses: Baked, in sandwiches, with fruit

Origin: France, Texture: Soft, crumbly and slightly moist, Flavor profile: Rich, tangy, salty, and pungent, Common uses: In dressings, with bread, in sauces

Origin: England, Texture: Semi-hard, crumbly, Flavor profile: Rich, tangy, nutty, and fruity, Common uses: As dessert cheese, in soups, crumbled over salads

Origin: France, Texture: Soft, Flavor profile: Creamy, nutty, fruity, Common uses: In Tartiflette, cheese boards, with cold meats

Origin: Mexico, Texture: Hard, Flavor profile: Salty, crumbly, sharp, Common uses: Grated over salads and tacos, in refried beans

Origin: Switzerland/France, Texture: Semi-hard, Flavor profile: Nutty, sweet, slightly pungent, Common uses: Melted over potatoes, in traditional Raclette dish

Origin: France, Texture: Firm, Flavor profile: Smooth, creamy, nutty, Common uses: Fondue, hot dishes, grated over dishes

Origin: France, Texture: Hard, Flavor profile: Nutty, sweet, fruity, Common uses: Cheese boards, grated over dishes, snacks

Origin: Italy, Texture: Soft, creamy, Flavor profile: Mild, slightly tangy, Common uses: Spread on bread, in sandwiches, with pizzas

Origin: France, Texture: Semi-soft, chewy, Flavor profile: Nutty, fruity, with a hint of mushrooms, Common uses: On cheese boards, melted in potatoes, with fruits

Origin: France, Texture: Soft, Flavor profile: Strong, pungent, slightly tangy, Common uses: On cheese boards, with Champagne, as a table cheese

Origin: France, Texture: Semi-soft, Flavor profile: Creamy, mild, slightly tangy, Common uses: On cheese boards, melted in dishes, with fruits

Origin: Italy, Texture: Semi-soft, Flavor profile: Fruity, mild, tangy, Common uses: Melted on dishes, in risotto, on cheese boards

Origin: Italy, Texture: Semi-soft, Flavor profile: Mild, nutty, earthy, Common uses: Fondue, melted on sandwiches, in baking

Origin: Italy, Texture: Soft, creamy interior with a mozzarella shell, Flavor profile: Rich, buttery, fresh cream, Common uses: Fresh with salads, on bread, with tomato and basil

Origin: Spain, Texture: Firm, dense, Flavor profile: Buttery, rich, smoky, Common uses: As a table cheese, with wine, in eintopf