Whether you’re a novice to the cheese scene or a seasoned connoisseur, this guide will introduce you to ten of the most common types of cheese, their distinctive flavor profiles, and the best ways to enjoy them.

1. Cheddar

Flavor Profile: Cheddar varies from mild to extra sharp, with aged varieties offering a nutty, tangy flavor. Younger cheddars are smooth and creamy.

Best Used: Cheddar is highly versatile. Use it in grilled cheese sandwiches, macaroni and cheese, and cheese boards. Sharp cheddar is fantastic for adding depth to soups and sauces.

2. Mozzarella

Flavor Profile: Mozzarella is fresh, soft, and mild with a slightly tangy taste. It has a stretchy texture that makes it a favorite for melting.

Best Used: Classic on pizzas, mozzarella also excels in Caprese salads, lasagnas, and stuffed in chicken or eggplant Parmesan dishes.

3. Parmesan (Parmigiano-Reggiano)

Flavor Profile: Parmesan is hard, granular, and salty with a rich umami taste. Aged varieties are particularly complex.

Best Used: Grate over pasta, risotto, and salads. It can also be shaved into soups or enjoyed as a snack with a drizzle of balsamic vinegar.

4. Brie

Flavor Profile: Brie has a creamy, buttery texture with a mild, tangy flavor. The rind is edible and adds a slight mushroomy note.

Best Used: Serve Brie at room temperature on a cheese board with fruits and nuts. It’s also delicious baked with honey and nuts or spread on crackers.

5. Gouda

Flavor Profile: Gouda is creamy and rich, with aged varieties developing caramel and nutty undertones.

Best Used: Ideal for melting in grilled sandwiches or burgers, Gouda also pairs wonderfully with fruits and cured meats on a cheese platter.

6. Blue Cheese (Roquefort, Gorgonzola, Stilton)

Flavor Profile: Blue cheese is pungent with a strong, salty, and tangy flavor profile. The blue veins add a characteristic sharpness.

Best Used: Crumble over salads, mix into dressings, or melt into sauces for steak. Pair with honey and walnuts for an intriguing cheese board addition.

7. Swiss (Emmental)

Flavor Profile: Swiss cheese is known for its mild, nutty, and slightly sweet flavor. It has a firm texture with characteristic holes.

Best Used: Perfect for sandwiches, especially classic Reubens. It also melts well in fondues and works as a topping for baked potatoes.

8. Feta

Flavor Profile: Feta is tangy, salty, and crumbly with a rich flavor profile. It’s usually made from sheep’s milk or a mix of sheep and goat's milk.

Best Used: Crumble over Greek salads, incorporate into spanakopita, or use as a topping for pizzas and flatbreads.

9. Havarti

Flavor Profile: Havarti is creamy and buttery with a slightly sweet aftertaste. It has a semi-soft texture, making it ideal for slicing.

Best Used: Slice for sandwiches, melt over vegetables, or serve with fruits and wines on a cheese board.

10. Provolone

Flavor Profile: Provolone is smooth, semi-hard, and ranges from mild to sharp depending on its aging. It has a subtle smokiness.

Best Used: A staple in Italian sandwiches, Provolone also melts beautifully on pizzas, in baked pasta dishes, and as a topping for chicken Parmesan.