Cheese is a delicious type of dairy food. While everyone has their favorite, some people like to discover new varieties of cheese.
This article lets you do just that, presenting a list of cheeses from countries around the world. For each one, you’ll find information on its characteristics and nutritional values.
We’ll also look at the different classes of cheese and how are they categorized.
All nutrition data is per 100 grams and, unless otherwise stated, sourced from the USDA FoodData Central database.
Danish Blue is a blue-veined cheese from Denmark with strong and complex flavors.
It has a strong, pungent smell, and a rich, flavorful, and salty taste. However, it is not quite as strong as some other blue cheese options, such as Roquefort.
Some people like to melt Danish Blue into a dish to give food a more complex flavor. It can also work well as a melted topping or crumbled into salads.
Key point: 100 grams of Danish Blue contains 357 calories, it is high in fat, and it provides a moderately high amount of protein (1).
2. Havarti
Country of Origin: Denmark
Strength: Mild to sharp
Texture: Semi-hard, creamy
Appearance: Pale yellow with “eyes”
Calories: 393 kcal
Carbohydrate: 3.6 g
Fat: 32.1 g
Protein: 21.4 g
Havarti is a semi-soft Danish cheese.
Like all cheeses, the flavor of Havarti develops as it ages; young Havarti has a mild, creamy texture and a slightly tangy taste. In contrast, older varieties are still smooth and creamy but with a sharper, bolder taste.
Key point: Havarti provides 393 calories per 100 grams; it is high in fat and moderately rich in protein (2).
Dutch Cheese
3. Edam
Country of Origin: Denmark
Strength: Mild
Texture: Semi-hard
Appearance: Creamy yellow and smooth with a red wax skin
Calories: 357 kcal
Carbohydrate: 1.43 g
Fat: 28.6 g
Protein: 25.0 g
Edam is one of the most famous kinds of cheese and it has centuries of history (3)
This Dutch cheese has a semi-hard texture and a mild and creamy flavor. Although enjoyable to eat by itself, Edam can be used in many different foods due to its mild and versatile flavor.
Edam takes its name from the town of Edam, where it was first produced.
Key point: Edam contains 357 calories per 100 grams and is high in protein and fat (4).
Interestingly, the taste, texture, and flavor of Gouda can vary a lot. Due to the vast differences in aging time, which can range from 1 to 36 months), two types of Gouda can taste entirely different.
Younger cheeses are mild in flavor with a smooth, semi-hard texture, while older Gouda is hard and crumbly, with a deeper flavor.
Key point: A typical Gouda has 356 calories per 100 grams, and it provides high amounts of fat and protein (5).
Cheddar comes from the village of Cheddar in Somerset, England, and it is among the most famous cheese varieties.
There are many different kinds of Cheddar, and the cheese comes in various strengths.
According to the British Cheese Board, these different strengths depend on how long Cheddar was aged;
Mild: 3 months
Medium: 5-6 months
Mature: 9 months
Extra Mature: 15 months
Vintage: 18 months or older
Mild Cheddar has a soft and smooth texture and a light, almost creamy flavor.
On the other hand, vintage Cheddar is hard and crumbly with a sharp and tangy flavor. It may also develop crunchy cheese crystals, which are a result of protein breaking down, but they taste delicious.
Key point: Cheddar has 403 calories per 100 grams and provides high amounts of protein and fat (6).
Cheshire is a popular cheese from the Cheshire region of England with a semi-hard and crumbly texture.
The taste of Cheshire is very mild with slightly acidic notes, and the cheese is quite salty. For this reason, it is a good cheese to pair with foods that have stronger, more complex flavors.
People often use Cheshire cheese in recipes. While Cheshire has good melting properties, people also enjoy the cheese by itself or with fruit.
Key point: 100 grams of Cheshire contains 387 calories, it is high in fat, and moderately high in protein (7).
7. Red Leicester
Country of Origin: England
Strength: Mild-medium
Texture: Semi-hard to hard
Appearance: Orange, firm, slightly crumbly
Calories: 393 kcal
Carbohydrate: 1.79 g
Fat: 35.7 g
Protein: 25.0 g
Red Leicester is a popular English cheese characterized by its bright orange color.
However, the color of this cheese is achieved through the use of a coloring called annatto.
Most Red Leicester has a relatively mild taste, but some longer-aged versions can have a sharper, tangy flavor, similar to aged Cheddar.
The name of the cheese comes from the cheese’s place of origin; the Leicestershire region of England.
Key point: Red Leicester provides 393 calories per 100 grams and significant fat content, with a moderately high amount of protein (8).
8. Stilton
Country of Origin: England
Strength: Medium-Strong
Texture: Semi-hard
Appearance: Creamy yellow with small blue veins running out from the center
Calories: 393 kcal
Carbohydrate: 3.6 g
Fat: 35.7 g
Protein: 25.0 g
While not as well-known globally, blue Stilton is one of the most famous types of cheese in England, and producers now export it around the world.
Stilton has a long and rich history, playing a part in the English diet since the early 18th century (9).
While the cheese is quite strong and flavorful, it isn’t quite as sharp as other blue cheese varieties.
Key point: Stilton provides large amounts of dietary fat and protein, and it contains 393 calories per 100 grams (10).
Wensleydale is a famous British cheese originally from the village of Wensleydale in North Yorkshire, England. It has a white to pale-yellow appearance, and it is a crumbly cheese.
The flavor is somewhat tart, hence it is sometimes combined with fruit—such as cranberries and apricots—to sweeten the overall taste.
Although it is available in white and blue versions, white Wensleydale is far more prevalent.
Key point: Wensleydale contains 385 calories per 100 grams, and it is moderately high in both protein and fat.
Appearance: Cream to light yellow with a brown crust-like rind
Calories: 429 kcal
Carbohydrate: 0 g
Fat: 35.7 g
Protein: 25.0 g
Comté is a French cheese made from unpasteurized cow milk. The cheese has a mildly sweet taste, but its strength can vary depending on its aging time, which can range from 4 months to over two years.
Comté melts well, and it is often served as a dip or melted on top of different foods.
Key point: Comté contains 429 calories per 100 grams, and it has a high fat and relatively high protein content (14).
14. Epoisses
Country of Origin: France
Strength: Strong, pungent
Texture: Soft
Appearance: White flesh and bronzed orange rind
Calories: 290 kcal
Carbohydrate: 1.0 g
Fat: 24.0 g
Protein: 17.0 g
Epoisses is a highly flavorful, washed rind French cheese with a powerful smell.
The cheese looks slightly similar to Brie and Camembert but with a darker orange-colored rind.
As well as being flavorful, the cheese is very soft and creamy.
Key point: Epoisses contains 290 calories per 100 grams; it is high in fat and a moderately high source of protein (15).
15. Laughing Cow
Laughing cow is one of the world’s most popular varieties of processed cheese.
This popular snack-sized cheese comes in packs of individually foil-wrapped triangular-shaped pieces.
There are also several different varieties of the cheese, each of which have their own distinct taste and nutritional profile.
But is this processed cheese a nutritious or healthy option?
Roquefort is the French entry into the world of blue cheese, made by sheep’s milk, and ripened in the caves of Roquefort-sur-Soulzon, Southern France.
Producers typically age Roquefort for around five months, and it has sharp, tangy and strong flavors. It is one of the boldest-tasting cheese varieties.
Key point: Roquefort contains 369 calories per 100 grams, and it provides high amounts of protein and fat (16).
German Cheese
17. Limburger
Country of Origin: Belgium/Germany/Netherlands
Strength: Mild, creamy
Texture: Soft to semi-hard
Appearance: Smooth, creamy, pale yellow
Calories: 327 kcal
Carbohydrate: 0.49 g
Fat: 27.2 g
Protein: 20.0 g
Limburger is a soft and creamy cheese with origins in what is now known as the Liege region of Belgium (17).
Despite its mild appearance, Limburger has a robust, complex flavor and a pungent smell.
Key point: Limburger contains 327 calories per 100 grams and moderately high amounts of protein and fat, with minimal carbohydrate content (18).
18. Tilsit
Country of Origin: Prussia (now Russia)
Strength: Mild, slightly spicy
Texture: Semi-hard
Appearance: Pale yellow, smooth, contains holes
Calories: 340 kcal
Carbohydrate: 1.88 g
Fat: 26.0 g
Protein: 24.4 g
Tilsit is a mild-flavored, semi-hard cheese which originated in what is now Kaliningrad Oblast, Russia (formerly a German-speaking region of Prussia) (19).
The cheese has a smooth texture and a holey surface similar to some Swiss cheese varieties. Although relatively mild, the cheese has a bit of spice from added flavorings like peppercorns and caraway seeds.
Key point: Tilsit provides 340 calories per 100 grams and moderate amounts of protein and fat (20).
Unlike many other kinds of cheese, feta is not named after its place of origin, and “feta” actually means “slice” in English (21).
Feta has quite a unique taste, and it is very soft and creamy with a salty and tangy taste. However, the flavor can vary greatly depending on how it is prepared or cooked.
For instance, there are many ways to eat feta, ranging from serving it raw to grilled or marinated in olive oil and herbs. Feta is available either in a block or in “crumbled” form, and it is usually packed in brine.
Key point: Feta provides 265 calories per 100 grams and it is a moderate protein and fat source (22).
Key Point: Feta is a highly nutritious cheese made from pastured sheep and goat’s milk.
20. Manouri
Country of Origin: Greece
Strength: Light and mild
Texture: Semi-hard
Appearance: Creamy white
Calories: 321 kcal
Carbohydrate: 7.1 g
Fat: 28.6 g
Protein: 17.8 g
Manouri is a fresh, semi-soft cheese from Greece with a light and creamy texture.
It shares some similarities with Feta, but it is creamier and isn’t as salty because it doesn’t come packed in brine.
Cream is added to Manouri during the production process, which gives the cheese a relatively high fat content and its creamy characteristics.
Key point: Manouri cheese has 321 calories per 100 grams, and it is low in carbohydrates, high in fat, and relatively high in protein (23).
21. Myzithra
Country of Origin: Greece
Strength: Mild
Texture: Soft (but varies depending on aging)
Appearance: White to creamy color
Calories: 286 kcal
Carbohydrate: 7.14 g
Fat: 21.4 g
Protein: 14.3 g
Myzithra, also known as mizithra, is a Greek cheese made from sheep or goat’s milk.
It is available both as a soft, fresh cheese with a mildly sweet flavor and in longer aged, harder varieties.
Myzithra can be used for both savory dishes and in desserts, and its mild flavor can adapt to various recipes.
Key point: Myzithra provides 286 calories per 100 grams, and it is moderately high in carbohydrates for a cheese. It has a relatively high fat content and provides a moderate source of protein (24).
Italian Cheese
22. Asiago
Country of Origin: Italy
Strength: Mild
Texture: Semi-hard to extra hard, depending on aging time
Appearance: Creamy light yellow, thin rind
Calories: 400 kcal
Carbohydrate: 3.33 g
Fat: 30.0 g
Protein: 26.7 g
Asiago is a semi-hard cheese from Italy that shares some characteristics with other Italian cheeses like Parmesan. In this regard, people typically use aged Asiago as a topping or flavor-enhancing ingredient in a dish.
However, fresh Asiago is quite different in terms of flavor. The cheese is mild and creamy and enjoyable to eat alone. Slices of fresh Asiago also work well in pasta dishes, sandwiches, and salads.
Key point: Asiago contains 400 calories per 100 grams and provides a high protein and fat content (25).
23. Burrata
Country of Origin: Italy
Strength: Mild
Texture: Soft and creamy
Appearance: White, like a ball/egg
Calories: 250 kcal
Carbohydrate: 0 g
Fat: 25.0 g
Protein: 17.9 g
Burrata is a fresh Italian cheese typically made from cow’s milk.
While Burrata looks firm and a bit like Mozzarella from the outside, it is soft and creamy in the middle.
Despite being similar to Mozzarella in terms of texture and appearance, Burrata has a stronger, more flavorful taste.
Key point: Burrata provides 250 calories per 100 grams, a moderate amount of fat, and slightly less protein than semi-hard cheese varieties (26).
24. Fontina
Country of Origin: Italy
Strength: Light and mild
Texture: Semi-hard
Appearance: Creamy to pale yellow with a browny rind
Calories: 389 kcal
Carbohydrate: 1.55 g
Fat: 31.1 g
Protein: 25.6 g
Fontina is another famous Italian cheese with a semi-soft texture.
Although the cheese is relatively mild in flavor, it has slightly nutty and fruity tones, and it is enjoyable to eat.
Since Fontina is very soft and melts well, it works well as a topping for pizza, in toasted sandwiches, and sprinkled on the top of oven-cooked dishes.
Key point: Fontina has 389 calories per 100 grams, and it is low in carbohydrates and high in fat and protein (27).
25. Gorgonzola
Country of Origin: Italy
Strength: Sharp, strong
Texture: Soft to firm depending on age
Appearance: Pale yellow, white skin
Calories: 353 kcal
Carbohydrate: 2.3 g
Fat: 28.7 g
Protein: 21.4 g
Gorgonzola is a strong and flavorful cheese from Italy. There are two primary varieties of this cheese called Dolce and Piccante.
Typically aged for less than three months, Dolce Gorgonzola is typically aged for fewer than three months and it is soft and almost spreadable.
On the other hand, Piccante Gorgonzola has a typical aging time of six to twelve months, and the extra aging time leads to a bolder flavor.
Key point: Gorgonzola has 353 calories per 100 grams, and it offers high amounts of protein and fat (28).
26. Mascarpone
Country of Origin: Italy
Strength: Very mild
Texture: Soft, creamy
Appearance: Thick, white, creamy
Calories: 429 kcal
Carbohydrate: 0 g
Fat: 46.4 g
Protein: 7.1 g
Mascarpone is a soft cream cheese from Italy made with either cow’s milk or cream that has a mild and creamy taste.
It is a fresh cheese that does not undergo fermentation, and it spreads just as easily as cream cheese. Due to its characteristics, foods including rissotto, tiramisu, and many other desserts use mascarpone among their ingredients.
It has a creamy white color, and it looks similar to yogurt or a thicker version of sour cream.
Key point: Mascarpone provides 429 calories per 100 grams, moderate protein, and significant amounts of fat (29).
27. Mozzarella
Country of Origin: Italy
Strength: Mild
Texture: Firm, chewy
Appearance: Creamy white
Calories: 318 kcal
Carbohydrate: 2.5 g
Fat: 24.6 g
Protein: 21.6 g
Mozzarella is one of the best-known cheeses in the world.
It originates from Southern Italy and it is traditionally made using Italian Buffalo’s milk. However, mozzarella from cow, goat, and sheep’s milk is also available.
Mozzarella comes in two main varieties; fresh and dried.
The fresh version is delicious alone or with some olive oil, balsamic vinegar, and herbs. It is also a frequent ingredient in salads.
In contrast to the fresh variety, dried mozzarella is mostly used in recipes. It is a common ingredient in sandwiches and toasties as well as pasta pasta dishes and pizza.
Key point: Fresh mozzarella provides 318 calories and high amounts of protein and fat per 100 grams (30).
Pecorino Romano uses sheep’s milk, and it is very hard and salty. It is similar to Parmesan, but with a saltier and sharper taste.
Pecorino Romano should not be confused with generic ‘Romano’ cheeses in the North Americas. These cheeses use cow’s milk and are much milder in intensity.
Key point: Pecorino Romano provides 393 calories per 100 grams and significant amounts of fat and protein (32).
30. Provolone
Country of Origin: Italy
Strength: Medium (varies by age)
Texture: Semi-hard
Appearance: Creamy in color
Calories: 351 kcal
Carbohydrate: 2.1 g
Fat: 26.6 g
Protein: 25.6 g
Provolone is a popular Italian cow’s milk cheese and its flavor can range from mild to strong and sharp, depending on its production and aging time.
It is also possible to buy smoked provolone cheese, which has an extra rich and smoky flavor.
Key point: Provolone has 351 calories per 100 grams, low amounts of carbohydrates, and more than 25 grams of both fat and protein (33).
Appearance: Pale yellow with a pink, salmon-like rind
Calories: 286 kcal
Carbohydrate: 0 g
Fat: 25.0 g
Protein: 17.9 g
Taleggio is an aged Italian semi-soft cheese with some unique characteristics.
For one thing, the cheese has a pungent smell and fruity, nutty flavor tones.
Taleggio melts well, and it works in a range of foods, from salads and cheese platters to being crumbled on top of dishes.
Key point: Taleggio has 286 calories per 100 grams, and it is moderately high in protein and fat (35).
Norwegian Cheese
33. Gjetost
Country of Origin: Norway
Strength: Mild, creamy, sweet
Texture: Firm, caramel-like
Appearance: Smooth, creamy, caramel-like
Calories: 466 kcal
Carbohydrate: 42.6 g
Fat: 29.5 g
Protein: 9.65 g
Gjetost is a type of brown cheese from Norway, also known as Brunost.
This Norwegian cheese is sweet and creamy and has interesting flavors. Gjetost is made by boiling milk, cream, and whey until the water evaporates, leaving concentrated (and subsequently caramelized) milk sugars.
Based on archaeological findings, Gjetost’s history may go back to 650 BC (36).
Unlike most cheese, Gjetost provides a substantial amount of carbohydrates due to its high sugar content.
Key point: Gjetost contains 466 calories per 100 grams and high levels of carbohydrates and fat, with a smaller amount of protein (37)
34. Jarlsberg
Country of Origin: Norway
Strength: Mild
Texture: Semi-hard
Appearance: Pale yellow with large holes throughout
Calories: 351 kcal
Carbohydrate: 0 g
Fat: 27 g
Protein: 27 g
Jarlsberg is a famous Norwegian cheese with a mild and nutty flavor.
Jarlsberg has a unique appearance thanks to its large holes throughout, and the cheese is extremely versatile; its texture and flavor work well in a wide range of dishes.
Since Jarlsberg melts quickly, it is often used for making fondue and cheese dip products.
Key point: Jarlsberg contains 351 calories per 100 grams and high amounts of protein and fat (38).
Emmental has excellent melting properties, so it often features in pasta, pizza dishes, and grilled cheese toasties.
Key point: Emmental provides high amounts of dietary fat and protein, and it contains 396 calories per 100 grams (39).
36. Gruyère
Country of Origin: Switzerland
Strength: Mild to strong
Texture: Hard
Appearance: Cream to orange
Calories: 413 kcal
Carbohydrate: 0.4 g
Fat: 32.3 g
Protein: 29.8 g
Gruyère is a Swiss cheese from the town of Gruyères in Fribourg, Switzerland.
It is a hard cheese with a a good depth of flavors. Gruyère ages between 6 months and a year, and this longer aging time is responsible for the harder texture. As the cheese matures, so too does the flavor.
Gruyère can be eaten alone, but it is often used in recipes and makes a delicious grated topping on many foods. It is also a common ingredient in toasted sandwiches, and various French soups and stews use it.
Key point: Gruyère typically provides 413 calories per 100 grams, and it contains more fat and protein than most other types of cheese (40).
‘American cheese’ is a type of cheese that almost everybody knows.
This cheese is also sometimes known as ‘slice cheese’ or ‘processed cheese.’ It contains cheese alongside additional ingredients such as whey, milk powder, and butter.
While the exact cheese used to make American cheese can vary, it is often a mild Cheddar or cheese with similar characteristics.
American cheese has a mild taste, a kind of stretchy feel, and it melts quickly. We can find it used in cheeseburgers around the world.
Key point: American cheese has 307 calories per 100 grams, and it is higher in carbohydrates than most traditional cheese varieties (41).
Appearance: Orange and creamy white specks, marbled
Calories: 384 kcal
Carbohydrate: 1.62 g
Fat: 31.2 g
Protein: 24.1 g
Colby Jack is among the most popular cheese varieties in the United States, and it is semi-hard with a mild flavor. It has a similar taste and texture to shorter-aged varieties of Cheddar.
Interestingly, Colby Jack production involves merging two different types of cheese: Colby and Monterey Jack. As may be apparent, Colby Jack gets its name from combining the two kinds of cheese, which results in a marbled appearance.
Key point: Colby Jack contains 384 calorie per 100 grams, high amounts of dietary fat, and moderately high protein content (42).
Cottage cheese is very different from most other cheese varieties, and its closest relation is probably Ricotta. This famous cheese is made by acidifying curds from milk with a bacterial starter culture.
Due to the different production process involved, the nutritional profile is very different from other types of cheese. Cottage cheese has a very low fat and total calorie content.
However, it does taste good, and it has a mild, salty, and creamy taste.
Although cream cheese may seem like a more recent cheese product, it has hundreds of years of history.
The first known mentions of the cheese go back to 1583 in England, making cream cheese almost 500 years old (44). However, the modern varieties of cream cheese are thought to have originated in the United States.
Cream cheese comes in different flavors, and it tastes delicious either plain or with additional seasonings like garlic and chives.
Nutritionally, cream cheese is quite different from hard and semi-hard types of cheese. It has a much higher fat content and less protein.
Key point: Cream cheese provides 350 calories per 100 grams, and it is relatively low in carbohydrates and protein while having a high fat content (45).
Monterey Jack is one of the most popular cheese options in the United States. It has a mild flavor, a light creamy color, and melts well, making it a great ingredient for various dishes.
The cheese is made from cow’s milk and has a semi-hard texture.
Key point: Monterey Jack has 373 calories per 100 grams and high amounts of protein and fat (46).
42. Muenster
Country of Origin: United States
Strength: Mild
Texture: Semi-hard
Appearance: Pale yellow with a thick orange rind
Calories: 368 kcal
Carbohydrate: 1.12 g
Fat: 30.0 g
Protein: 23.4 g
Muenster is a semi-soft cheese from the United States made with cow’s milk, and it has a mild and enjoyable flavor.
As another cheese that melts well, muenster is a good fit for grilled cheese sandwiches, cheese toppings, and various other dishes.
Key point: Muenster cheese has 368 calories per 100 grams, and it is high in both protein and fat (47).
43. String Cheese
Country of Origin: United States
Strength: Mild
Texture: Soft, chewy
Appearance: Light cream to orange
Calories: 295 kcal
Carbohydrate: 5.6 g
Fat: 19.8 g
Protein: 23.8 g
Similar to cheese products like cream cheese, string cheese undergoes more significant processing than regular cheese. However, processing doesn’t always influence the nutritional properties of food.
In the case of string cheese, it is very similar nutritionally to regular cheese. The production process requires only heat treatment and no extra ingredients, and string cheese is typically made with Mozzarella.
Key point: String cheese offers 295 calories per 100 grams and high amounts of fat and protein (48).
Halloumi is an interesting Cypriot cheese usually cooked before consumption.
Notably, the cheese has a high melting point, meaning that it can be fried or grilled without melting. Compared to other cheeses, Halloumi contains more sodium, so it has a somewhat salty taste.
Another unique characteristic of Halloumi is that it has a somewhat rubbery texture and feels like it is squeaking when chewed.
Most Halloumi is made from goat and sheep’s milk.
Key point: Halloumi contains 311 calories per 100 grams, and it is rich in fat and protein (49).
Paneer is a fresh cheese from India usually served in small cubes.
The appearance and texture of paneer somewhat resemble firm tofu, particularly when used in cooked dishes, as paneer can be.
Paneer is very similar to cottage cheese in how its made and its overall characteristics. However, paneer is not salted, and it has a firmer texture.
It is also quite bland alone, which lends itself to the wide variety of recipes paneer features in. In India, paneer is often eaten after being spiced or used in curries like this one.
Key point: Paneer contains 299 calories and large amounts of fat and protein per 100 grams (50).
Appearance: White to creamy yellow with black specks (caraway seeds), round, spongey
Calories: 376 kcal
Carbohydrate: 3.06 g
Fat: 29.2 g
Protein: 25.2 g
Also known as ‘janu’ or ‘caraway,’ Jani is a fresh, mild-tasting cheese flavored with caraway seeds.
Jani comes from Latvia, and it has the shape of a small circular wheel and a soft texture.
In addition to caraway seeds, additional ingredients including butter, cream, and eggs may be added to Jani during its production.
Key point: Jani cheese contains 376 calories per 100 grams, and it offers high levels of both protein and fat (51).
47. Queso Blanco
Country of Origin: Mexico/Latin America
Strength: Mild, creamy
Texture: Soft
Appearance: Soft, creamy, white
Calories: 310 kcal
Carbohydrate: 2.53 g
Fat: 24.3 g
Protein: 20.4 g
‘Queso blanco’ is a term that refers to many varieties of white cheese produced in Latin America, translating to ‘white cheese’ in English (52).
These queso blanco cheeses are fresh cheeses that are often homemade, produced by acidifying milk with vinegar, forming curds, and then draining the curds (53).
People often use queso blanco cheeses as ingredientsin various dishes, but they can also be eaten alone.
Key point: Queso blanco cheese typically provides 310 calories per 100 grams and moderate amounts of fat and protein (54).
48. Manchego
Country of Origin: Spain
Strength: Medium (but varies by age)
Texture: Hard
Appearance: Pale white to yellow
Calories: 455 kcal
Carbohydrate: 0 g
Fat: 39.3 g
Protein: 25.0 g
Manchego is a delicious Spanish cheese made from sheep’s milk. It has a hard texture, and it is very creamy due to its high fat content.
Although Manchego has a distinct, slightly sharp, and sweet taste, it is still relatively mild and easy to eat alone.
Manchego is the most popular cheese in Spain, and its origins may go back thousands of years.
Manchego has one of the highest fat (39.3g) and calorie (464 kcal) contents per 100 grams among popular cheese varieties (55).
49. Vegan Cheese
There is no single ‘vegan cheese,’ and this name refers to a group of plant-based cheese products that contain no dairy.
Over recent years, a wide range of plant-based cheese options has appeared on store shelves. These products aim to give a cheese-like experience without the dairy.
However, they may still have some way to go, as a recent 2021 systematic review found that only 32% of US consumers felt plant-based cheese tastes as good as regular cheese (56).
Current vegan cheese options tend to use either nuts or oils as their primary ingredient.
Key Point: There are an increasing number of vegan cheese products appearing on store shelves, each with distinct characteristics.
Classes of Cheese
We have shown in this guide that there are dozens of different cheese options from around the world, each with its own unique features.
However, many of these cheeses share similar grouped characteristics with other cheese varieties.
This is because we can use several different ‘classes’ of cheese to categorize a particular cheese.
What are these classes?
The International Dairy Federation (IDF) has published a useful factsheet showing the different major classes of cheese and the varying ways cheese can be classified.
To summarize this factsheet, we can use the following characteristics to categorize the different cheese classes:
Firmness, determined by moisture content on a fat-free basis (MFBB %)
A percentage score is given to a cheese after dividing the moisture (water) weight in the cheese by the fat-free weight of the cheese and multiplying by 100.
Extra hard (<51%): examples include Asiago and Parmesan cheese
Hard (49-56%): examples include Cheddar and Manchego
Semi-hard (54-69%): examples include Gouda and Havarti
Soft: (>67%): examples include Brie and Camembert
Milkfat content, determined by fat content in dry matter (FDM %)
A percentage score is given to a cheese calculated by dividing the weight of the fat content in the cheese by the weight of the cheese minus water content and then multiplying by 100.
High fat (>60%)
Full fat (45-60%)
Medium fat (25-45%)
Partially skimmed (10-25%)
Skimmed (<10%)
For more information on cheese with a low fat content, please refer to this article:
Some cheese varieties have a white surface mold, such as Brie and Camembert. These cheeses tend to have a soft interior underneath the mold.
Cheese with blue mold inside
Numerous popular cheeses have internal blue mold “veins.”
These cheese options include Danish Blue, Gorgonzola, and Stilton.
Brined white cheese
Some varieties of cheese are packed in brine, so they tend to have a very salty taste. Examples of brine-packed cheese include Feta and Halloumi.
Fresh cheese
Fresh cheese is characterized by its soft and creamy texture and a much shorter shelf-life.
It contains more lactose than harder cheese. Some examples of fresh cheese include cottage cheese and cream cheese.
Pasta filata cheese
The ‘pasta filata’ production method involves bathing cheese curds in hot water, and then stretching them. Cheese made by this production method tends to have a more elastic and stretchy feel. Mozzarella is an example of a cheese made by this method.
Smear-ripened cheese
Smear-ripened cheese production involves adding a bacterial yeast culture to the surface of the cheese. This has the effect of ripening the cheese from the outside.
Other categories
Some other cheese classes include cheese made by propionic acid fermentation (Jarlsberg) and cheese made by lactic acid bacterial enzymes, such as Cheddar.
We could also categorize based on which animal the milk used to make the cheese came from. For example, goat’s cheese and cow’s cheese are different categories.
Common Questions About Cheese
Here are some answers to commonly asked questions about cheese.
What is the most popular cheese?
There are many popular cheese varieties, but some of the most popular include Cheddar, Mozzarella, Swiss cheese, Parmesan, and American cheese. According to a 2021 poll of 8815 US adults, 19% answered that Cheddar was their favorite cheese. American cheese was in second place with 13% of the votes, and Mozzarella was third with 9% (57).
What cheese varieties are low-fat?
There are low-fat varieties of many kinds of cheese, including Cheddar, Colby Jack, cottage cheese, Edam, Gouda, Mozzarella, and more. Most large grocery stores will stock at least one variety of reduced-fat cheese.
What are the best types of cheese for a platter?
This will entirely depend upon taste preferences. However, having a range of different flavors is always a good idea. This can be achieved by including several categories of cheese such as soft cheese (Camembert), semi-hard cheese (Cheddar), and blue cheese (Danish Blue).
How many types of cheese are there?
There are thousands of types of cheese worldwide, if not more. With all the different cheese classes, regional cheeses, and local recipes, it is hard to state an exact number.
What is the best cheese?
The “best cheese” is very subjective and depends on the individual. However, most cheese options taste good and contain beneficial nutrients. In short, the “best cheese” is simply the one you enjoy the most.
Michael works as a nutritionist in a community setting and holds a Master's degree in Clinical Nutrition. He is a Registered Associate Nutritionist (ANutr) with the Association for Nutrition (AfN), and has published peer-reviewed research.
2 thoughts on “49 Types of Cheese and Their Nutrition Facts”
As a cheese lover, this was immensely enjoyable to read. Thank you for this guide. However, although you listed Epoisses and other cheeses I’ve never heard of, you left out Emmenthal and Edam, common cheeses found in most supermarkets, at least in my part of the world. Anyway, kudos for a great article!
Thank you and those are good points. I will try to fit those others (and a few more) in when I get chance!
As a cheese lover, this was immensely enjoyable to read. Thank you for this guide. However, although you listed Epoisses and other cheeses I’ve never heard of, you left out Emmenthal and Edam, common cheeses found in most supermarkets, at least in my part of the world. Anyway, kudos for a great article!
Thank you and those are good points. I will try to fit those others (and a few more) in when I get chance!