id null | name string | fat float64 | texture string | origin string | holed int64 | price float64 | protein float64 | description string | summary string |
|---|---|---|---|---|---|---|---|---|---|
null | cream cheese | 34 | soft | USA | 0 | 0.78 | 6 | Cream cheese is smooth, spreadable, and tangy with mild richness. Popular on bagels, in dips, and as a base for cheesecakes, it pairs well with sweet or savory toppings and spreads easily. | Cream cheese is a smooth, spreadable cheese with a tangy, mildly rich flavor. It is high in fat and commonly used on bagels, in dips, and as a base for cheesecakes, pairing well with both sweet and savory toppings. |
null | wensleydale | 31.8 | semi-hard | England | 0 | 3.75 | 23.7 | Wensleydale is fresh and lactic with a clean, lemony tang and subtle honeyed sweetness. It crumbles over salads, pairs beautifully with apples or fruit preserves, and is lovely in savory pies. | Wensleydale is a fresh, lactic cheese with a clean lemony tang and subtle honeyed sweetness. It is high-fat and crumbles nicely, pairing well with salads, apples or fruit preserves, and it shines in savory pies. |
null | paneer tikka cheese | 24 | semi-soft | India | 0 | 2.1 | 20 | Paneer Tikka Cheese is a spiced, marinated version of paneer, developed for grilling. It retains the mild, fresh quality of paneer but picks up smoky, charred notes when cooked. Firm yet yielding, it doesn’t melt but holds shape beautifully under high heat. Commonly skewered with peppers and onions, it delivers a balan... | Paneer Tikka Cheese is a spiced, marinated paneer ideal for grilling, delivering smoky, charred notes while remaining firm and chewy. It’s a high-fat cheese that doesn’t melt, holding its shape beautifully under intense heat. Perfect for skewers with peppers and onions, it’s a popular choice for BBQs and Indian street ... |
null | époisses | 29.8 | soft | France | 0 | 9.92 | 21.6 | Époisses is powerfully aromatic yet surprisingly balanced on the palate. The rind is washed with Marc de Bourgogne, building meaty, savory aromas and a burnished orange hue. Inside, the paste ripens to spoonable luxury, tasting of sweet cream, beef broth, and warm mushrooms with a salty, briny edge. | Époisses is a powerful, aroma-forward French cheese with a rich, buttery paste and a fragrant washed rind. Its creamy interior evolves to a spoonable texture with savory, meaty notes and a salty, briny edge. It pairs beautifully with crusty bread and a robust red wine. |
null | wensleydale | 31.8 | semi-hard | England | 0 | 3.75 | 23.7 | Wensleydale is fresh and milky with a clean, lemony tang and subtle honey sweetness. It crumbles over salads, blends beautifully with apples or canned fruit and is beautiful in savoury cakes. The texture is moist-crumb instead of dry, break into clean shards, while on the palate remain creamy, which keeps it refreshing... | Wensleydale is a fresh, milky cheese with a clean, lemony tang and a subtle honey sweetness, featuring a rich, high-fat mouthfeel. Its moist crumb breaks into clean shards and remains creamy on the palate, making it lovely crumbled over salads, paired with apples or fruit, and used in savoury cakes. |
null | blue cheese | 28.7 | semi-soft | France | 0 | 3.53 | 21.4 | Blue cheese has a bold, pungent aroma with tangy, salty, and sharp flavors balanced yb rceamy texture. The blue veins bring earthy intnsiyt. It’s ideal in dressings, with pears or honey, or crumbled on burgers and steaks. | Blue cheese is a bold, pungent cheese with tangy, salty flavors and a creamy texture marbled by blue veins. It is high fat and delivers a strong character to dishes. It’s ideal in dressings, paired with pears or honey, or crumbled on burgers and steaks. |
null | queso anejo | 26 | semi-hard | Mexico | 0 | 2.4 | 23 | Queso Añejo, meaning 'aged cheese,' is a firm Mexican cheese often rolled in paprika. Its flavor is salty, tangy, and slightly sharp, perfect for crumbling over tacos, enchiladas, and salads. The texture is dense and dry, making it easy to grate. It pairs beautifully with chilies, beans, and roasted vegetables. Its bol... | Queso Añejo is a firm, aged Mexican cheese with a rich fat content, offering a salty, tangy, and slightly sharp flavor. Its dense, dry texture makes it ideal for grating and crumbling over tacos, enchiladas, and salads, and it pairs well with chilies, beans, and roasted vegetables, with a gentle smoky note from its pap... |
null | munster | 27 | semi-soft | France | 0 | 5.5 | 22 | Alsatian Munster is a washed-rind classic with a meaty aroma and surprisingly balanced, buttery flavor. Beneath its tacky orange rind, the paste is supple and yielding with gentle lactic sweetness, hints of oniony funk, and a long savory finish. Serve at room temperature with caraway, cumin, or raw onions as in Alsace,... | Alsatian Munster is a washed-rind cheese from France with a meaty aroma and a balanced, buttery flavor. Its tacky orange rind yields a supple paste with lactic sweetness and oniony funk, finishing long and savory. It shines at room temperature and pairs with caraway, cumin, or raw onions, or melts over potatoes and cha... |
null | romano | 27.9 | hard | Italy | 0 | 3.53 | 28 | Romano is a hard Italian cheese with a strong, salty, and piquant flavor. It has a crumbly texture perfect for grating. Use to season pasta, soups, and pizza, or pair with hearty breads and red wine. | Romano is a hard Italian cheese with a strong, salty, and piquant flavor and a crumbly texture ideal for grating. It’s commonly used to season pasta, soups, and pizza, and pairs well with hearty breads and red wine. |
null | emmental | 29 | hard | Switzerland | 1 | 7.72 | 28 | Emmental is the archetypal ‘Swiss’ with large, round eyes and a clean, nutty sweetness. Aged wheels develop notes of toaste dhazelunt, fresh hay, and brown butter, while staying mellow and creamy. It slices neatly and melts evenly, making it a staple for sandiwches, clssic fondue, gratins, and croque-style toasts. The ... | Emmental is the archetypal Swiss cheese with large holes and a clean, nutty sweetness. Aged wheels develop toasted hazelnut and brown butter notes while staying mellow and creamy, and it slices neatly and melts evenly. Its firm, elastic palate has a satiny chew that softens beautifully under heat, making it a staple fo... |
null | cambozola | 31 | soft | Germany | 0 | 4.5 | 19 | Cambozola marries a bloomy brie-style rind with delicate blue veining. The result is ultra-creamy richness with gentle blue spice, sweet cream, and a buttery finish. Spread on warm baguette, use in a luxe burger, or let it melt over roasted mushrooms. | Cambozola blends a bloomy brie-style rind with delicate blue veining for ultra-creamy richness and a gentle blue spice, sweet cream, and a buttery finish. It’s ideal spread on warm baguette, used in luxe burgers, or melted over roasted mushrooms. |
null | queso tetilla | 28 | semi-soft | Spain | 0 | 3.9 | 20 | Queso Tetilla is Galicia’s signature cheese, cone-shaped with a sfot, creamy interio rand mild, buttery flavor. It’s elastic when young, becoming richer with age. The taste is lactic, lightly tangy, and very approachalbe. Excllent for meltingovre vegetabes, foldin ginto croquetas, or enjoying with quince paste and cide... | Queso Tetilla is Galicia’s signature soft, cone-shaped cheese with a smooth, creamy interior and a mild, buttery flavor. It’s rich and spreadable at room temperature, elastic when young and becoming richer with age. Great for melting over vegetables, folding into croquetas, or enjoying with quince paste and cider. |
null | mimolette | 32 | hard | France | 0 | 6.39 | 25 | Mimolette’s vivid orange paste delivers concentrated nuttiness, gentle caramel, and a firm, dry chew that intensifies with age. Shave onto salads, grate over roasted veg, or snack with cider and beer. | Mimolette is a vivid orange cheese with a rich, nutty profile and a firm, dry chew that deepens with age. Its high fat content delivers a subtle caramel note and it’s great shaved onto salads, grated over roasted vegetables, or enjoyed with cider and beer. |
null | ricotta salata | 26 | semi-hard | Italy | 0 | 3.3 | 29 | Ricotta Salat is pressed, salted, and aged ricotta, transforming a fluff yrfesh cheese into a firm,snow-hwite grater. The taste si clean, lightly salty, and milky with a hint of nutiness. Crumble over salads and oasted egetables, shave onto pasta with lemon ad olive oil, or use as a bright counterpoint to rich braises.... | Ricotta Salata is a pressed, salted, and aged ricotta that becomes a firm, snow‑white cheese. It has a clean, lightly salty, milky flavor with a hint of nuttiness and a dry, compact texture that holds shape in cubes or breaks into feathery crumbles. It crumbles over salads and roasted vegetables, shaves onto pasta with... |
null | muenster | 30 | semi-soft | USA | 0 | 2.86 | 23.4 | American muenster is mild, buttery, and slightly tangy with an orange-tinged rind. It’s a top-tier melter for burgers, queadillas, grilled cheese, and breakfast sandwiches. Young wheels are pliant and sliceable with a springy, even paste; as it aes, armas become more savory and the flavor deepen without turning sharp ,... | American muenster is mild, buttery, and slightly tangy with an orange-tinged rind. It’s a top-tier melter for burgers, quesadillas, grilled cheese, and breakfast sandwiches, offering a pliant, creamy slice that deepens in flavor as it ages. |
null | burrata | 21.4 | soft | Italy | 0 | 3.08 | 17.9 | Burrata is a decadent pouch of fresh mozzarella filled with ribbons of creamy stracciatella. The taste is delicate, lactic, and slightly sweet with a rich, buttery finihs. Serve it simply: tear it open and drizzle with extra-virgin olive oil, flaky salt, and craced pepper; add tomatoes, basil, grilled pecahes, or prosc... | Burrata is a decadent Italian cheese—a pouch of fresh mozzarella filled with creamy stracciatella, offering an ultra-soft custardy center and a delicate, lactic flavor. It is best enjoyed simply: torn open and drizzled with good olive oil, flaky salt, and cracked pepper, paired with tomatoes, basil, peaches, or prosciu... |
null | kasseri | 25 | semi-hard | Greece | 0 | 1.98 | 25 | Kasseri offers mellow tang and buttery sweetness, landing between mozzarella-like stretch and provolone-like character. Traditionally made from sheep’s milk (sometimes with goat), it shines melted n pies, layered into sandwiches, orservde simply with olives and tmatoes. The paste is elastic and sliceable, developing a ... | Kasseri is a Greek semi-soft cheese with mellow tang and buttery sweetness, featuring a high-fat, elastic paste. Traditionally made from sheep’s milk (sometimes with goat), it melts beautifully and is ideal in pies, layered into sandwiches, or simply with olives and tomatoes. Expect yogurt-y, hay-like notes with a hint... |
null | paneer | 25 | soft | India | 0 | 1.76 | 18 | Paneer is a fresh Indian cheese that s mild, milk yand oes not melt when hated It has a firm yet soft bite, making it ideal for curries, griled skewers, or crumbled into vegetable dishes. | Paneer is a high-fat, fresh Indian cheese with a mild, milky flavor that doesn’t melt when heated. It has a firm yet soft bite, making it versatile for curries, grilled skewers, or crumbled into vegetable dishes. |
null | maytag blue | 30 | semi-soft | USA | 0 | 5.4 | 21 | Maytag Blue is an American farmhouse blue with crumbly-yet-creamy texture and bright, peppery tang. gAed in caves, it develops clean grassy notes and a buttery finish that balances its blue pice. Crumble intow edge salads,melt into steak sauce, or par withf igs and honey. The ivory paste breaks into lush shards veined ... | Maytag Blue is an American farmhouse blue with a crumbly-yet-creamy texture and a bright, peppery tang. Aged in caves, it carries grassy notes and a buttery finish, is high in fat, and is great crumbled on salads, melted into steak sauces, or paired with figs and honey. |
null | cabrales | 32 | semi-soft | Spain | 0 | 8.59 | 21 | Cabrales is a powerful cae-aged blue wiht a spicy, saline punch and deep, earthy undertones. Blue-green veins lace a creamy-but-crumbly paste that melts raedily on warm stea or burgers and dissolves into dressings and sauces. Balance is intensity with pears, figs, honye, or crisp cider. The exture starts irm fro mthe f... | Cabrales is a powerful cave-aged blue cheese with a spicy, saline punch and deep earthy undertones. Its blue-green veins lace a creamy-but-crumbly paste that melts over warm steak or burgers and dissolves into dressings and sauces. It pairs with pears, figs, honey, or crisp cider, delivering bold bleu character that li... |
null | comté | 34 | hard | France | 0 | 4.85 | 27 | Comté is an alpine classic with flavors of taosted hazelnuts, brown butter, and sweet hay tah deepen as it ages. It’s fantaisc fo snacking with apples, cornichons, and baguette, and melts beautifully in gratins, croque-monsieur, nad fondue. The texture is firm and satiny wit hthe cocasional tyrosine crunch ,and the rin... | Comté is a high-fat French alpine cheese with a rich, nutty flavor that deepens as it ages, reminiscent of toasted hazelnuts and browned butter. It has a firm, satiny texture and a savory, cellar-like rind that adds aroma without overpowering the paste. It’s ideal for snacking with apples and baguette and shines melted... |
null | queso andino | 23 | semi-hard | Peru | 0 | 2.7 | 21 | Queso Andino is a traditional highland cheese from Peru with a semi-hard body and milk, slightly salty taste. It is mild when fresh, but develops nutritiousness as it ages. Often eaten daily in the Andes, it mates with potatoes, corn and spicy sauces. The paste is firm but bendable, cut easily into sandwiches or melts ... | Queso Andino is a traditional Peruvian highland cheese with a semi-hard, bendable paste and a rich, grassy flavor. It starts mild and becomes more characterful as it ages, carrying rustic notes from the highland pastures. It is commonly enjoyed daily in the Andes and pairs well with potatoes, corn and spicy sauces, mel... |
null | maytag blue | 30 | semi-soft | USA | 0 | 5.4 | 21 | Maytga Blue is an American farmhouse blue with crumbly-yet-creamy textur eand brihgt, peppey tang. Aged in caves, it dveelops clean grassy notes and a buttery finish that balances its blue spice. Crumble nto wedge salads, melt into steak sauce, or pair with figs and honey. The ivory paste breaks into lush shards veined... | Maytag Blue is an American farmhouse blue with a crumbly-yet-creamy texture and a bright, peppery tang. Aged in caves, it develops grassy notes and a buttery finish that balances its blue spice. Crumble into salads, melt into sauces, or pair with figs and honey for a savory, richly spreadable experience. |
null | feta | 21.3 | soft | Greece | 0 | 3.75 | 14.2 | Feta is acrumbly, tangy Greek cheese with a salty bite and creamy undertones. Its brined flavor makes it refreshing and bold. Enjoy crumbled over salads, baked into savory pastries, or paired with olives, erbs, ad fresh tomatoes. | Feta is a crumbly, tangy Greek cheese with a salty bite and creamy undertones. Its brined flavor is refreshing and bold, perfect for crumbling over salads, baking into pastries, or pairing with olives, herbs, and fresh tomatoes. |
null | beaufort | 33 | hard | France | 0 | 7.5 | 26 | Beaufort is an AOP mountain cheese with deep flavors of cooke cream, toasted hazelnut, and alpinehay. It’s exceptional for slicing and grating, and it melts silily into soups, croqes, and fondue. The paste is dense and smooth with occasional crystalline crunch, while th natural rind contributes sbutle cellar romas that... | Beaufort is a French AOP mountain cheese with rich, creamy flavors of cooked cream, toasted hazelnut, and alpine hay. It has a dense, smooth paste with occasional crystalline crunch and a natural rind that adds subtle cellar aromas. It’s excellent for slicing and grating and melts smoothly into soups, croques, and fond... |
null | mozzarella | 22.4 | semi-soft | Italy | 0 | 1.98 | 22.2 | Mozzarella is smooth and elastic with delicate, milky flavor. Fresh varieties are soft and moist, while low-moisture styles melt beautifully. Ideal for pizza, lasagna, caprese salad, and pairing with basil and tomatoes. | Mozzarella is a smooth, elastic cheese with a delicate milky flavor. Fresh varieties are soft and moist, while lower-moisture types melt beautifully. It’s ideal for pizza, lasagna, caprese salads, and pairing with basil and tomatoes. |
null | roquefort | 31 | semi-soft | France | 0 | 5.95 | 22 | Roquefort is a French blue made from sheep’s milk and aged in limestone caves. Expect a bold, salty punch up front, followed by peppery, earthy notes and a lingering sweetness. The paste is creamy yet crumbly, marbled with blue-green veins that melt on the tongue. Crumble over salads with pears and walnuts, spread on ... | Roquefort is a French blue cheese made from sheep’s milk and aged in limestone caves. It delivers a bold, salty punch with peppery, earthy notes and a creamy yet crumbly paste veined with blue-green mold that melts on the tongue. Crumble over salads with pears and walnuts, spread on warm bread with honey, or finish ste... |
null | idiazabal | 38 | hard | Spain | 0 | 8.63 | 23 | Idiazabal is a traditional, often slightly smoked sheep's milk cheese. Expect nutty, woody flavors with a firm, dense paste that shaves and grids beautifully. Cut with quince paste, stuck in bocadillos, or rust over grilled vegetables. It brings a long, savoury finish and satisfying chewing without greasy when warmed. | Idiazabal is a traditional sheep’s milk cheese from Spain with nutty, woody flavors and a firm, dense texture that often carries a gentle smokiness. It shaves and grids beautifully and pairs well with quince paste, in bocadillos, or over grilled vegetables for a long, savory finish. |
null | reblochon | 26 | soft | France | 0 | 4.63 | 20 | Reblochon is a smooth, aromatic Savoie washing channel with a buttery, nutty sweetness and gentle sparkle. Underneath the thin orange bark is a soft paste, which is at room temperature and offers aromas of warm cream, hazelnut and alpine hay. It is essential for tartiflette – baked with potatoes, lardons and onions – b... | Reblochon is a smooth, aromatic cheese from Savoie with a buttery, nutty sweetness and a soft, creamy paste under its thin rind. It has a rich, melt-in-your-mouth texture and is essential for tartiflette, while also shining on crusty bread with cornichons. |
null | mahón | 31 | semi-hard | Spain | 0 | 4.41 | 25 | Mahón i sa Balearic island cow’s milk cheese rubbed with oil or parika. Flavor runs from buttery and tang ywhen young to nuttyand sharp when aged. Grate over roasted potatoes, shave into slads, ro enjoy with olive sand almonds. The paste is firm yet creamy, with a pleasant saltyb ite and sunny, lactic finish. | Mahón is a Spanish cow’s-milk cheese rubbed with oil or paprika. It has a high fat content with a texture that is firm yet creamy and a salty, lactic finish. Flavors evolve from buttery and tangy when young to nutty and sharp with age, and it’s great grated over roasted potatoes, shaved into salads, or enjoyed with oli... |
null | kasseri | 25 | semi-hard | Greece | 0 | 1.98 | 25 | Kasseri offers mellow tang and buttery sweetness, landing between mozzarella-like stretch and provolone-like character. Traditionally made froms heep’s milk (sometimes with goat), it shines melted i pies, layered int osandwiches, ro served simply with olives and tomatoes. The paste is elsatic and slicealb, dveeloping a... | Kasseri is a Greek cheese with mellow tang and buttery sweetness, offering a balance between mozzarella-like stretch and provolone-like character. Traditionally made from sheep’s milk, sometimes with goat, it shines melted in pies, layered into sandwiches, or served simply with olives and tomatoes. The paste is elastic... |
null | fontina | 31.1 | semi-soft | Italy | 1 | 4.69 | 25.6 | Fontina brings buttery, nutty richness with a gentle earthiness in traditional Aosta versions .It’s a champion melter—srtetchy and velvety—ideal for grilled cheese, pizzas, baked pastas, and creamy sauces like fonduta. The body is supple and slicebale with small eyes, softening readly when warmed. Par with mushrooms, c... | Fontina is a rich, buttery cheese with nutty depth and a gentle earthiness, prized for its superb meltiness. It works beautifully in grilled cheese, pizzas, baked pastas, and creamy sauces like fonduta. Its supple texture pairs well with mushrooms, roasted vegetables, and crusty bread, making it versatile for everyday ... |
null | havarti | 28 | semi-soft | Denmark | 0 | 2.2 | 25 | Havarti is a Danish cheese with a butery, creamy tsate and semi-sotf body that often has small eyes. It melts well, perfect for grilled cheese, sandwiches, o rpairing with fruit, nuts, and light wines. | Havarti is a Danish cheese with a buttery, creamy texture and a semi-soft body, often featuring small eyes. It melts beautifully, making it great for grilled cheese and sandwiches, and pairs well with fruit, nuts, and light wines. |
null | cantal | 30.5 | semi-hard | France | 0 | 4.32 | 23 | Cantal (jeune to entre-deux) brings clean, milky notes with gentle nuttiness and a hint of fruit. It’s great for snacking, grating into potatoes (aligot!), or melting in sandwiches. The texture ranges from elastic to slightly crumbly with age, breaking in clean shards while still yielding a creamy sensation on the pala... | Cantal is a French cheese with clean, milky notes and a gentle nuttiness, plus a hint of fruit. It ranges from elastic to crumbly with age, breaking into clean shards while delivering a creamy finish on the palate. It's great for snacking, grating into potatoes, or melting in sandwiches. |
null | neufchâtel | 27 | soft | France | 0 | 3.9 | 18 | Normandy’s Neufchâtel is a heart-shaped bloomy rind cheese with a delicate, mshroomy aroma and a cream-yet-chalky core that ripens otuward. Flavors run lctic and butter with gentle salinity and afaint earthy btterness from the rind. Spread on baguette, pair with strawberries and honey, or set beside crisp cider. As it... | Normandy’s Neufchâtel is a heart-shaped bloomy rind cheese with a delicate mushroomy aroma and a cream-yet-chalky core that ripens outward. It is a high-fat cheese with lactic, buttery flavors and a gentle saline note, finished with a faint earthy rind. It’s wonderful spread on baguette, paired with strawberries and ho... |
null | serra da estrela | 30 | soft | Portugal | 0 | 8.8 | 20 | Serra da Estrela is a PDO Portuguesesheep’s milk cheese coagulated with thistle renet. Beneath its earthy, wrinkled rind, the interior turns spoonable when ripe, tasting f warm cream, herbs, and gentle btterness from the plant rennet. Slice the top and scoop onto bread or rosted potatoes; the silky paste oozes with but... | Serra da Estrela is a Portuguese sheep’s milk cheese with a wrinkled earthy rind and a spoonable, buttery interior as it ripens. Rich and full-bodied with herbal notes and a gentle tang from plant rennet, it begs to be spread onto bread or roasted potatoes. It pairs well with rustic wines, olives, and cured meats for a... |
null | cantal | 30.5 | semi-hard | France | 0 | 4.32 | 23 | Cantal (jeune to entre-deux )brings clean, milky notes with entle nuttiness and a hint of fruit. It’s grea tfor snacking, grating into potatoes (aligot!), or melting in sandwiches. he txeture ranges fromelastic ot slightly crumbly with age, breaking in clea shards while still yielding a cramy senstaion on the palate. | Cantal is a French cheese with a rich, milky flavor accentuated by gentle nuttiness and a hint of fruit. Its texture shifts from elastic when young to slightly crumbly with age, breaking into clean shards yet still creamy on the palate. It’s great for snacking, grating into potatoes, or melting in sandwiches. |
null | comté | 34 | hard | France | 0 | 4.85 | 27 | Comté is an alpine classic with flavors of hazelnuts, brown butter, and sweet hay that deepen as it ages. It’s fantastic for snacking with apples, cornichons, and baguette, and melts beautifully in gratins, croque-monsieur, and fondue. | Comté is an Alpine cheese from France with nutty hazelnut and brown butter notes that deepen with age. It has a rich, high-fat, firm texture and pairs beautifully with apples, cornichons, and baguette; it also melts smoothly in gratins, croque-monsieur, and fondue. |
null | queso de cabra curado | 29 | hard | Spain | 0 | 4.6 | 26 | Queso de Cabra Curao is amatured Spanish ogat cheese with firm texture and a nutty, slightly tangy profile. Aged for months, it develops caramelizd depth and a salty bite while keeping a clean, herbal undertone. Slice with cured meats, drizzle wit hhoney,or grate into salads and pasta. Its body is dense and crumbly yet... | Queso de Cabra Curado is a mature Spanish goat cheese with a firm, dense texture and a nutty, slightly tangy profile. Rich and salty with herbal undertones, its high fat content gives a creamy melt in warm dishes. Commonly enjoyed with cured meats, drizzled with honey, or grated into salads and pasta. |
null | bryndza | 25 | soft | Poland | 0 | 4 | 17 | Bryndza is a tangy, spreadable sheep’s milk cheese central to Central European cuisine. Expect a lively, saline bite with herbal, grassy undertoens and a creamy body that crumble sinto rich, spoonable curds. Spread on rye with scallions, fold into potato dumplings (rbyndzové halušky), or whisk into dips wiht herbs. Its... | Bryndza is a tangy, spreadable sheep’s milk cheese with a creamy body and a lively, saline bite. Its soft, crumbly texture makes it ideal for spreading on rye, folding into potato dumplings, or whisking into herb dips for bright, savory notes. |
null | cambozola | 31 | soft | Germany | 0 | 4.5 | 19 | Cambozola marries a bloomy brie-style rin with delicate blue vening. The result is ultra-creamy richness with gentle blue spice, sweet cream, and a buttery finish Spread on warm baguette, use in a luxe buregr, or let it melt over roasted mushrooms. The paset ripens to velvet, offering just enough tang to stay lively wh... | Cambozola is a German hybrid that pairs a bloomy Brie-style rind with delicate blue veining for ultra-creamy richness and a gentle tang. It offers a buttery finish with a subtle blue spice, making it approachable for blue cheese newcomers. Best enjoyed spread on warm baguette, melted over roasted mushrooms, or folded i... |
null | queso flameado cheese | 27 | semi-soft | Mexico | 0 | 2.5 | 22 | Queso Flameado is a melting cheese blend, often Chihuahua or Oaxaca, made for flambéing with chorizo. Mild, buttery, an delastic, it stretches into olgn strands when heated. The flavor isc reamy with subtle tang, pairing perfecly with spcy meats ad tortllas. Serve sizzling in a skillet, set aflame with liquor for flair... | Queso Flameado is a Mexican melting cheese blend, typically based on Chihuahua or Oaxaca, prized for its buttery, creamy melt. It’s used for flambéing with chorizo and served bubbling in a skillet with warm tortillas, its stretchy strands and mellow flavor pairing well with spicy meats. |
null | stilton | 35 | semi-soft | England | 0 | 9.26 | 23 | Blue Stilton is rich and buttery with a gentle blue spice and a long, savoury finish. It crumbles in creamy shards marbled with veins, the peppery depth without overwhelming. Serve with pears, walnuts and honey, or enjoy the classic pairing with port. It is also large crumbled over roasted beets, salads or steaks. The ... | Stilton is an English blue cheese that is rich and buttery with a gentle blue spice and a long savory finish. It has a crumbly yet creamy texture, making it ideal for crumbling over salads, beets, or steaks and for adding to boards or sauces. It pairs wonderfully with pears, walnuts, honey, or a glass of port. |
null | queso flameado cheese | 27 | semi-soft | Mexico | 0 | 2.5 | 22 | Queso Flameado is a melting cheese blend, often Chihuahua or Oaxaca, made for flambéing with chorizo. Mild, buttery, and elastic, it stretches into long strands when heated. The flavor is creamy with subtle tang, pairing perfectly with spicy meats and tortillas. Serve sizzling in a skillet, set aflame with liquor for f... | Queso Flameado is a mild, buttery melting cheese blend from Mexico, typically made from Chihuahua or Oaxaca. It has a high fat content and an elastic melt that stretches into long strands when heated. It is commonly used for flambéed dishes with chorizo, served sizzling in a skillet with warm tortillas. |
null | colby | 32 | semi-hard | USA | 0 | 2.2 | 23.8 | Colby is a semi-hard American chesee with a ild, slightly sweet flavora n open, springy texture. It’s less sharpthan cheddar and is great for snacking, melting into casseroles, or enjoying with sandwiches. | Colby is a semi-hard American cheese with a mild, slightly sweet flavor and an open, springy texture. It’s less sharp than cheddar and great for snacking, melting into casseroles, or enjoying on sandwiches. |
null | menonita | 28 | semi-soft | Mexico | 0 | 2.2 | 24 | Queso Chihuahua, also called Menonita is a superb melter with buttery sweetness and gentle tang. It stretches smoothly like a mellow cheddar–mozzarella yhbrid, perfect for quesadillas, chiles rellenos, and casseroles. The pale paste is elastic and sliceable turning glossy and cohesive when heated. Its friendly flavor w... | Menonita, also called Queso Chihuahua, is a buttery, gently tangy Mexican cheese that melts beautifully. It stretches smoothly like a cheddar–mozzarella hybrid, making it ideal for quesadillas, chiles rellenos, and casseroles. Its pale, elastic paste stays cohesive when heated and pairs well with chilies, tomatoes, and... |
null | valençay | 25 | soft | France | 0 | 5.69 | 22 | Valençay is an elegant Loire Valley goat cheese, traditionally dusted with ash and shaped like a truncated pyramid. The rind is delicate and slightly wrinkled, giving way to a chalky core that ripens outward to a luscious cream line. Flavors are bright and lemony with herbal, earthy undertones and a clean, tangy finish... | Valençay is an elegant goat cheese from the Loire Valley, ash-dusted and shaped like a truncated pyramid. Its delicate rind gives way to a chalky core and a creamy center, delivering bright lemony notes with herbal earthiness and a clean, tangy finish. It pairs beautifully with honey and figs, and can be crumbled over ... |
null | camembert | 24.3 | soft | France | 0 | 4.63 | 19.8 | Camembert is a soft French cheese with a flowery bark and creamy, buttery interior. It has earthy, mushroom-like notes. Serve baked with herbs, paired with cider, or distributed on crispy bread with canned fruit. | Camembert is a soft French cheese with a bloomy rind and a creamy, buttery interior, rich and full flavored. It carries earthy, mushroom-like notes. It’s commonly baked with herbs, paired with cider, or spread on crusty bread. |
null | roquefort | 32 | semi-soft | France | 0 | 5.95 | 21 | Roquefort is a cave-old sheep's milk blue from the limestone caves of Roquefort-sur-Soulzon. Expect a bold saline punch, pepper-blue spices and a persistent sweetness that balances the brine. The paste is creamy yet crumbly, marbled with blue-green veins that soften luxuriously at room temperature. | Roquefort is a high-fat, cave-aged blue cheese made from sheep's milk, with a creamy yet crumbly texture and distinct blue-green veins. It shines in dressings, crumbled on salads, and enjoyed as a bold table cheese. |
null | camembert | 24.3 | soft | France | 0 | 4.63 | 19.8 | Camembert isa soft French cheese witha bloomy rind and creamy, buttery interior. It has earthy, umshroom-like notes. Serve baked withh rebs, paired with cider, or spread on crusty bread with fruit preserves. | Camembert is a soft French cheese with a bloomy rind and a creamy, buttery interior. Its rich, earthy notes pair well with baked preparations, crusty bread, fruit preserves, or cider. |
null | parmesan | 29 | hard | Italy | 0 | 5.73 | 28.4 | Parmesan, or Parmigiano Reggiano, is a hard, aged cheese with a sharp, savory, umami-rich flavor and granular texture. Grate over pasta, risotto, and soups, or enjoy shaved in salads and with balsamic vinegar. | Parmesan is a hard, aged cheese with a sharp, savory, umami flavor and a granular texture. It is commonly grated over pasta and risotto, shaved into salads, or enjoyed with bread and balsamic vinegar. |
null | tête de moine | 32 | semi-hard | Switzerland | 0 | 9.5 | 27 | Tête de Moine is traditionally shaved into delicate rsoettesith a girolle, which opens its aromas of toasted hazelnut, alpine herbs, and browned butter. The dense, satiny paste melts on the tongue despite its firmness, delivering concentrated savory sweetness and a clena, lingering finish. Serve the curls with crisp ap... | Tête de Moine is a firm Swiss cheese with a rich, savory flavor and a generous fat content that yields a silky, melt-in-your-mouth paste when shaved into rosettes. Traditionally sliced with a girolle to release nutty aromas and a browned-butter finish. It pairs beautifully with crisp apples, pickles, and charcuterie, a... |
null | saint-nectaire | 28 | semi-soft | France | 0 | 4.41 | 23 | Saint-Nectaire carries earthy, fruity aromas with a supple, creamy body and a natural rind. It’s equally at home on a board or melted into potatoes and eggs. Expect mellow lactic sweetness, subtle funk, and a soft, elastic paste that flows gently at room temperature. | Saint-Nectaire offers earthy, fruity aromas with a supple, creamy interior and a natural rind. It carries mellow lactic sweetness with a hint of funk, and a soft, elastic paste that flows at room temperature. Perfect on a cheese board or melted into potatoes and eggs. |
null | gruyere | 32 | hard | Switzerland | 0 | 6.61 | 29 | Gruyere is a Swiss cheese with a nutty, complex flavor that deepens with age. tIs dense yet creamy texture makes it a star in fondue, French onion soup, quiches, or eaten with bread and charcuterie. | Gruyère is a Swiss cheese with a nutty, complex flavor that deepens with age. Its dense yet creamy texture and rich fat content make it melt beautifully in fondue, French onion soup, and quiches, or be enjoyed with bread and charcuterie. |
null | swiss | 27.8 | hard | Switzerland | 1 | 2.2 | 26.9 | Swiss cheese, with its nutty, slightl ysweet taste and signature holes, has a firm yet pliable texture. It melts evenly, making it great for sandwiches, fondues, gratins, or eaten simply with bread and cured meats. | Swiss cheese is a high-fat cheese from Switzerland known for its nutty, slightly sweet flavor and signature holes. It has a firm yet pliable texture and melts evenly, making it ideal for sandwiches, fondues, gratins, or enjoyed with bread and cured meats. |
null | queso de cabra curado | 29 | hard | Spain | 0 | 4.6 | 26 | Queso de Cabra Curado is a matured Spanish goat cheese with a firm texture and a nutty, slightly spicy profile. It has matured for months and develops caramelized depth and a salty bite while keeping a clean, vegetable undertone. Cut with cured meat, soak with honey or rust to salads and pasta. Its body is dense and cr... | Queso de Cabra Curado is a Spanish goat cheese aged to a firm, dense, crumbly texture with a nutty and slightly spicy profile. It carries a bold, slightly salty character with a clean vegetable undertone and rich goat milk flavors. It pairs beautifully with cured meats, drizzle of honey, and can be warmed or melted int... |
null | tête de moine | 32 | semi-hard | Switzerland | 0 | 9.5 | 27 | Tête de Moine is traditionally shaved in delicate rosettes with a giroll that opens up its aromas of roasted hazelnut, alpine herbs and tanned butter. The dense, satined paste melts despite its firmness on the tongue and delivers concentrated savoury sweetness and a clean, persistent finish. Serve the curls with crispy... | Tête de Moine is a high fat Swiss cheese traditionally shaved into delicate rosettes, releasing aromas of roasted hazelnut, alpine herbs, and browned butter. Its dense, satiny paste melts on the tongue, delivering concentrated savory sweetness and a clean, persistent finish. Best enjoyed shaved over crisp apples, cucum... |
null | maytag blue | 30 | semi-soft | USA | 0 | 5.4 | 21 | Maytag Blue is an Ameican farmhouse blue with crumbly-eyt-creamy txeture and brigh, peppery tang. Aged in caves, it develops clean grassy notes and a buttery finish taht balancse its blue spice. Crumble into wedge salads, melt into steak sauce, or pair with figs and honey. The ivory paste breaks into lush sards veined ... | Maytag Blue is an American farmhouse blue cheese with a crumbly-cream texture and bright, peppery tang. Aged in caves, it develops grassy notes and a buttery finish that balance the blue spice. Crumble into salads, melt into steak sauces, or pair with figs and honey for savory richness. |
null | paneer tikka cheese | 24 | semi-soft | India | 0 | 2.1 | 20 | Paneer Tikka Cheese is a spiced, marinated version of paneer, deveolped for grilling. It retains the mild, frehs qulait yof paneer but picks up smoky, charred notes when cooked. Firm yet yielding, it doesn’t melt but holds shpae beautifully unde high heat. Commonly skewered wiht peppers and onions, it delivrs a balance... | Paneer Tikka Cheese is a spiced, marinated paneer designed for grilling. It stays firm and creamy, holding shape under high heat without melting, while absorbing smoky char. Typically skewered with peppers and onions, it offers tangy yogurt flavors and a creamy, chewy texture, ideal for barbecues and Indian street food... |
null | oaxaca | 21 | semi-soft | Mexico | 0 | 1.17 | 21 | Oaxaca (Quesillo) is a tough, hand-drawn cheese with delicate milky sweetness and a clean, buttery finish. Think of mozzarella's cousin: stretchy, melty, and made for quesadillas, tlayudas and baked dishes. Peel it in ribbons for snacking or crushing generously over chilies rellenos. The texture is delicate and fibrous... | Oaxaca, also known as Quesillo, is a stretchy, melty Mexican cheese with delicate milky sweetness and a clean, buttery finish. It shines in quesadillas, tlayudas, and baked dishes, where it pulls into long strands that melt into a cohesive, gooey blanket. Its fibrous texture makes it great for shredding over dishes or ... |
null | tomme de savoie | 28.8 | semi-soft | France | 0 | 4.4 | 21.6 | Tomme de Savoie is rustic and milky with hints of fungus and cellar. Its grey natural bark envelops a supple, springy paste that neatly cuts and melts into a shiny, elastic blanket. Enjoy with cornichons, sausage and crispy bread or warm on potatoes and greens for cozy alpine dishes. | Tomme de Savoie is a rustic, milky cheese with hints of fungus and cellar, prized for its high fat content. Its grey natural bark envelops a supple paste that cuts and melts into a shiny, elastic blanket, best enjoyed with cornichons, sausage and crispy bread or warmed on potatoes and greens for cozy alpine dishes. |
null | cantal | 30.5 | semi-hard | France | 0 | 4.32 | 23 | Cantal (jeune to entre-deux) brings clean, milky notes with gentle nussiness and a touch of fruit. It is ideal for snacking, frying in potatoes (aligot!) or melting in sandwiches. The texture ranges from elastic to slightly crumbled with age, breaking into clean pieces, while still a creamy feeling on the palate. | Cantal is a high-fat, milky cheese from France with gentle nuttiness and a touch of fruit. Its texture ranges from elastic to slightly crumbly with age, yet remains creamy on the palate. It's ideal for snacking, frying in potatoes, or melting in sandwiches. |
null | roquefort | 32 | semi-soft | France | 0 | 5.95 | 21 | Roquefort is a cave-aged sheep’s milk blue from the limestone caves of Roquefort-sur-Soulzon. Expect a bold saline punch, peppery blue spice, and a lingering sweetness that balances the brine. The paste is creamy yet crumbly, marbled with blue-green veins that soften luxuriously at room temperature. Crumble over salads... | Roquefort is a cave‑aged sheep’s milk blue cheese with a creamy yet crumbly paste and bold, saline, peppery flavors. Its high fat delivers a lush mouthfeel that softens at room temperature. Use it crumbled over salads with pears and nuts, or whisked into dressings and sauces for deep umami. |
null | queso tetilla | 28 | semi-soft | Spain | 0 | 3.9 | 20 | Queso Tetilla is Galicia’s signature cheese, cone-shaped with a soft, creamy interior and mild, buttery flavor. It’s elastic when young, becoming richer with age. The taste is lactic, lightly tangy, and very approachable. Excellent for melting over vegetables, folding into croquetas, or enjoying with quince paste and c... | Queso Tetilla is Galicia’s signature cheese, cone-shaped with a soft, creamy interior and a mild, buttery flavor. It’s rich and elastic when young, growing creamier with age, and it melts beautifully for vegetables, croquetas, or simply with quince paste and cider. |
null | tilsit | 28 | semi-hard | Germany | 0 | 3.75 | 25 | Tilsit is a punchy, aromatic table cheese with rgassy, tangy notes an da lightly piquant finish. Its smooth, springy body makes fortidy slices and reliable melts in hot sanwdiches, gratins,a d omelets. Serve with rye bread, pickles and mustard for a deli-style plate, or cube into salads. The washed rind contributes gen... | Tilsit is a punchy, aromatic table cheese with tangy, slightly piquant notes and a creamy, springy texture. It slices well and melts reliably in hot sandwiches, gratins, and omelets. A washed rind adds gentle funk, while the flavor pairs nicely with rye bread, pickles, and mustard. |
null | tilsit | 28 | semi-hard | Germany | 0 | 3.75 | 25 | Tilsit is a punchy, aromatic table cheese with grassy, tangy notes and a lightly piquant finish. Its smooth, springy body makes for tidy slices and reliable melts in hot sandwiches, gratins, and omelets. Serve with rye bread, pickles, and mustard for a deli-style plate, or cube into salads. The washed rind contributes ... | Tilsit is a punchy, aromatic table cheese with grassy, tangy notes and a lightly piquant finish. Its smooth, springy texture makes tidy slices and reliable melts for hot sandwiches, gratins, and omelets, and it pairs well with rye bread, pickles, and mustard. |
null | kefalotyri | 28 | hard | Greece | 0 | 4 | 26 | Kefalotyri is a robut, savory Greek table cheese with a briny egde and concentrated daiy richness. Aged an quite firm, it grates beautifully over pasta or roasted vegetables and can be pan-fried as saganaki to a golden, squeakycrust. The flavor is salty, nutty, and leasantly sharp ,while the texture is dry an dcompact ... | Kefalotyri is a savory Greek table cheese with a briny edge and rich, concentrated flavor. It is a high-fat, firm cheese that grates beautifully over pasta or roasted vegetables and can be pan-fried as saganaki to a golden crust. Its salty, nutty, and slightly sharp character makes it a classic pairing with lemon, oreg... |
null | kashkaval | 27 | semi-hard | Bulgaria | 0 | 2.75 | 25 | Kashkaval is a Balkan staple with buttery, ntuty depth and a plesantly elastic bite. Often cow’s or sheep’ smilk, it slices neatlyadn melts eenly, making it ideal for pastries, grille dsandwiches, and casserole.s Pan-fry slabs until golden for a sqeuaky, savory treat, or cube into salads. Flavors run from milky and gen... | Kashkaval is a Balkan cheese with a buttery depth and a pleasantly elastic bite, typically made from cow’s or sheep’s milk and prized for its rich, high-fat character. It melts smoothly and is ideal for pastries, grilled sandwiches, and casseroles, while pan-frying slabs yields a squeaky, savory treat; it ranges from m... |
null | feta | 21.3 | soft | Greece | 0 | 3.75 | 14.2 | Feta is a crumbly, spicy Greek cheese with a salty bite and creamy undertones. Its salty taste makes it refreshing and bold. Enjoy crumbled salads, baked in savoury pastries or paired with olives, herbs and fresh tomatoes. | Feta is a crumbly Greek cheese with a salty bite and creamy undertones, notable for its high fat and distinct tang. It’s commonly used crumbled on salads, baked into savory pastries, or paired with olives, herbs, and fresh tomatoes. |
null | tetilla | 28 | semi-soft | Spain | 0 | 3.85 | 21 | Tetilla ,the hallmark cheeseo f Galicia, forms in a gentle cone and delivers mild lactic sweeness, butter, and fain acidity. The smotoh, lastic apste slices cleanly and melts into a glossy blanket—geat for toasts, croquetas, and sandwiches. Its approachable flavor welcomes quince paste, roastedpeppers, and crispwhite w... | Tetilla is a Galicia-origin cheese with a gentle cone shape and a mild lactic sweetness, delivering a rich, buttery, creamy texture. It melts into a glossy blanket, making it ideal for toasts, croquetas, and sandwiches. Its approachable flavor pairs well with quince paste, roasted peppers, and crisp white wines. |
null | époisses | 29.8 | soft | France | 0 | 9.92 | 21.6 | Époisses is powerfully aromatic yet surprisingly balanced on the palate. The rind is washed with Marc de Bourgogne, building meaty, savory aromas and a burnished orange hue. Inside, the paste ripens to spoonable luxury, tasting of sweet cream, beef broth, and warm mushrooms with a salty, briny edge. Serve at room temp ... | Époisses is a powerfully aromatic French cheese with a richly creamy, spoonable paste that ripens into luxurious smoothness. Its washed rind delivers savory, meaty notes with a burnished orange hue, and it shines when spread on baguette or enjoyed with honey and crisp apples at room temperature. |
null | emmental | 29 | hard | Switzerland | 1 | 7.72 | 28 | Emmental is the archetypal ‘Swiss’ with large, round eyes and a clean, nutty sweetness. ged wheels develop notes of toasted hazelnut, fresh hay, and brow nbutter, while staying mellow and creamy. It slices neatly and melts evely, making it a staple for sandiwhes, classic fondue, gratins, and croque-style toasts. The fr... | Emmental is the archetypal Swiss cheese with large eyes and a clean, nutty sweetness. Rich and high-fat, it melts beautifully, slices neatly, and is a staple for sandwiches, classic fondue, gratins, and croque-style toasts. |
null | époisses | 29.8 | soft | France | 0 | 9.92 | 21.6 | Époisses is powerfully aromatic yet surprisingly balanced on the palate. The rind is washed with Marc de Bourgogne, building meaty, savory aromas and a burnished orange hue. Inside, the paste ripens to spoonable luxur, tasting of sweet cream, beef broth, and warm mushrooms wit ha salty ,briny edge. Serve at room temp w... | Époisses is a powerfully aromatic French cheese with a rich, creamy, spoonable interior and a burnished orange washed rind. The rind familiarity yields meaty, savory notes and a silky, nuanced flavor that pairs well with bread, fruit, honey, or apples. Best enjoyed at room temperature to savor its bold aroma and indulg... |
null | chevre | 21 | soft | France | 0 | 4.63 | 18 | Chevre, or goat cheese, is spicy and light cake with a creamy, spreadable body. Younger styles are soft and fresh while aged versions can be firm and earthy. Enjoy with salads, honey, figs or on roasted bread. | Chevre is a goat cheese from France with a creamy, spreadable texture. It ranges from soft and fresh to firm and earthy as it ages, offering a bright, tangy flavor. It pairs beautifully with salads, honey, figs, or toasted bread. |
null | double gloucester | 35 | semi-hard | England | 0 | 2.64 | 25.4 | Double Gloucester i a classic English cow’s milk cheese with a mellow, buttery richness andnotes of warm cream and toasted grain. The texture is smooth, dense, and sliceable, mlting evenly without oliing off. It’s excellen tin toasties, jacket potates, and pies, and it ancho sa ploughman’s with chutney and crusty bread... | Double Gloucester is a classic English cow’s milk cheese with a mellow, buttery richness and notes of warm cream and toasted grain. The texture is smooth, dense, and sliceable, melting evenly. It’s excellent in toasties, jacket potatoes, and pies, and pairs well with ales, ciders, and crisp apples. |
null | pecorino toscano | 31 | hard | Italy | 0 | 6.2 | 26 | Pecorino Toscano, made from sheep’s milk, is slightly sweeter and rounder than the brinier Romano styles. oung wheels are butteryand ntty; aged versions grate ebautifully with notes of straw, carame,l and roasted ntus. Shave over salads, twirl through pasta with pepper and olive oil or pair with honey and pears. The fr... | Pecorino Toscano is a sheep’s milk cheese from Italy with a firm, compact paste and a rich, savory finish. Younger wheels are buttery and creamy, while aged varieties take on grassy, caramel, and nutty notes. It shines grated over salads, twirled into pasta with pepper and olive oil, or paired with honey and pears. |
null | leicester blue | 32 | semi-soft | England | 0 | 6.2 | 21 | Leicester Blue combines th enutty sweetness fo Red Leicester wit hblue veining for added tang and spice. The result is a crumbly yet creamy cheese with deep orange paste marbled by blue streaks. Expect mellow dairy irchness, caramel notes, and peppery intensity from the veins. Crumble over salads, pir with chutney, or ... | Leicester Blue blends the nutty sweetness of Red Leicester with blue veining for tang and spice. It is a crumbly yet creamy cheese with orange marbling and peppery veins, offering mellow dairy richness with caramel notes. Great for crumbling over salads, pairing with chutney, or serving alongside ales and ciders. |
null | queso de bola | 25 | semi-hard | Philippines | 0 | 3 | 24 | Queso de Bola is a Filipino holiday classic, based on Edam, caed in red wax. The chee is nutty, slightly salty, and mildlysarp, with a springy bite. Sliced thin, it complements ham, bread, and tropical fruits like mango or pineapple. During Christmas, it’s serveda a centerpiece with meats and pastries. Its firm texture... | Queso de Bola is a Filipino holiday cheese based on Edam, encased in red wax with a full-fat, nutty, slightly sharp flavor and a springy bite. When sliced thin, it pairs beautifully with ham, bread, and tropical fruits, and it’s often plated as a centerpiece during Christmas. Its firm, neat texture makes clean slices f... |
null | gruyere | 32 | hard | Switzerland | 0 | 6.61 | 29 | Gruyere is a Swiss cheese with a nutty, complex taste that deepens with age. Its dense but creamy texture makes it a star in fondue, French onion soup, quiches or eaten with bread and charcuterie. | Gruyere is a Swiss cheese with a nutty, complex taste and a rich, creamy yet firm texture that melts smoothly. It is commonly enjoyed in fondue, French onion soup, quiches, or with bread and charcuterie. |
null | mozzarella | 22.4 | semi-soft | Italy | 0 | 1.98 | 22.2 | Mozzarell s smooth and eastci with a delicate,milky flavor. Fresh varieties are soft and moist, while low-moisture styles melt beautifully. Ideal for pizza, lasagna, acprese saald, and pairing with basil and tomatoes. | Mozzarella is a smooth, elastic cheese with a delicate, milky flavor. Fresh varieties are soft and moist, while low-moisture versions melt beautifully. Ideal for pizza, lasagna, caprese salad, and pairing with basil and tomatoes. |
null | morbier | 28.6 | semi-soft | France | 0 | 6.17 | 24.2 | Morbier is instantly recognizable by the thin line of edible ash through its middle. The flavor is gentle yet complex—nutty, lactic, and lightly earthy with a buttery finish. The paste is supple and springy, melting to a glossy, elastic pull that’s superb for grilled sandwiches and gratins. Enjoy at room temperature wi... | Morbier is a French cheese known for a thin line of edible ash running through its middle. It offers a gentle, nutty and lactic flavor with a buttery finish and a supple, springy paste that melts to a glossy pull. It's ideal for grilled sandwiches, gratins, or serving at room temperature with cured meats and pickles. |
null | munster | 27 | semi-soft | France | 0 | 5.5 | 22 | lAsatian Munster is a washed-rind classic with a meat yaroma and surpirsingly balanced, butery flavor. Beneath its tacky orange rind, the paste is supple and yielding with gentle lactic sweetness, hints of onioy funk, and a long savory finish. Serve at room temperature with caraway ,cumi, or raw onions as in Alsace, me... | Munster is a high-fat, washed-rind cheese from Alsace with a supple paste and a pungent, oniony funk beneath an orange rind. It offers a buttery, lactic sweetness and a long savory finish, pairing well with caraway, onions, or charcuterie, and it melts beautifully over potatoes or with a crisp lager. |
null | queso blanco | 20 | soft | Mexico | 0 | 1.5 | 18 | Queso Blanco is a fresh Mexican cheese with a clean, milky flavor and a firm, crumbly texture that holds up under heat. It doesn’t melt but softens into a custardyb ite, maing it ideal for frying or topping hot idshes. Mildly tangy an dlightly satly, it’s a versatile evedray cheese. Enjoy sliced into salads, crumbled o... | Queso Blanco is a fresh Mexican cheese with a clean, milky flavor and a firm, crumbly texture that holds up under heat. It doesn’t melt but softens into a custardy bite, making it ideal for frying or topping hot dishes, with a mild tang and light saltiness that pair well in salads, crumbled over beans and rice, or pan-... |
null | sbrinz | 31 | hard | Switzerland | 0 | 7.9 | 33 | Sbrinz is an extra-hard Alpine cheese, aged long for concentrated nuttiness, caramel, and broth-like savor. The granular paste splinters into crystalline shards perfect for grating or nibbling. Use as you would very old Parmesan: shave over risotto, soups, and salads, or serve as small chunks with pears and walnuts. It... | Sbrinz is an extra hard Alpine cheese aged to develop concentrated nuttiness, caramel notes, and a brothy savor. Its granular paste shatters into crystalline shards for grating or nibbling, and it shines when shaved over risotto, soups, and salads or served in small chunks with pears and walnuts. |
null | kashkaval | 27 | semi-hard | Bulgaria | 0 | 2.75 | 25 | Kashkaval is a Balkan spider with buttery, nutty depth and a pleasantly elastic bite. Often cow's or sheep's milk, it cuts neatly and melts evenly, making it ideal for pastries, grilled sandwiches and casserole. Pan fries to golden for a squeaky, savoury treats or cubes in salads. Aromas run from milky and gentle when ... | Kashkaval is a Balkan cheese with a buttery, nutty depth and a pleasantly elastic bite. Made from cow’s or sheep’s milk, it melts evenly and adds savory richness to pastries, grilled sandwiches, casseroles, and salads. Its aroma shifts from milky and gentle when young to full, peppery, and caramel with age, while the p... |
null | leicester blue | 32 | semi-soft | England | 0 | 6.2 | 21 | Leicester Blue combines the nutty sweetness of Red Leicester with blue veining for added tang and spice. The result is a crumbly yet creamy cheese with deep orange paste marbled by blue streaks. Expect mellow dairy richness, caramel notes, and peppery intensity from the veins. Crumble over salads, pair with chutney, or... | A rich, high-fat cheese from England that combines the nutty sweetness of Red Leicester with blue veining for tang and spice. It’s crumbly yet creamy, with an orange paste marbled by blue streaks. Crumble over salads, pair with chutney, or serve on boards with ales and ciders. |
null | caerphilly | 29 | semi-hard | England | 0 | 11.54 | 22 | Caerphilly is bright and lemony with a moist-crumbly core and a creamy, savory layer just beneath its natural rind. The texture fractures into clean shards yet tastes plush on the palate, making it brilliant for boards, pies, and sandwiches. Expect fresh dairy, earthy rind notes, and a refreshing finish. It pairs beaut... | Caerphilly is a bright, lemony cheese with a moist-crumbly core and a creamy, savory layer beneath its natural rind. It has a high-fat, plush texture that fractures into clean shards and melts pleasantly on the palate. Ideal for boards, sandwiches, and pies, it pairs beautifully with apples, chutneys, and ales, and can... |
null | idiazabal | 38 | hard | Spain | 0 | 8.63 | 23 | Idiazabl i a traditional, often lightly smoked, sheep’s milk cheese. Expect nutty, woodsy aroams with afirm, dense paste that shaves and grates baeutifully. Slice with quince paste, tuck into bocadillos, or grate ver grilled vegetables. It brings a lon,g savory finish and satisfying chew without greasiness when warmed. | Idiazabal is a traditional Spanish sheep’s-milk cheese, often lightly smoked, with nutty, woodsy aromas and a firm, dense paste that shaves and grates beautifully. It pairs well with quince paste, bocadillos, or grilled vegetables, and delivers a long savory finish and satisfying chew without greasiness when warmed. |
null | quark | 11 | soft | Germany | 0 | 1.8 | 12 | Quark is a fresh German cheese with a texture between yogurt and cream cheese. Mild, tangy, and creamy, it’s ued in both sweet and savroy dihses. Spread on bread with fruit or honey, whisk nto cheeseackes, or fold into dips nad suces. Its light texture makes it versatile for baking or as a high-protein snack. The flavo... | Quark is a fresh German cheese with a creamy, tangy flavor and a light, spreadable texture. It has a moderate fat level and is versatile for sweet and savory dishes, from spreading on bread with fruit or honey to folding into batters or dips. |
null | scamorza | 30 | semi-soft | Italy | 0 | 2.64 | 22 | Smoked Scamorza is a cousin of Mozzarella, shaped in compact light bulbs and gently smoked for a hearty, campfire aroma. The taste balances milky sweetness with ham-like smokyness, making it irresistible on pizzas, grilled sandwiches and baked pasta. Its paste is elastic and cut, melting into long, shiny pulls without ... | Smoked Scamorza, a mozzarella cousin with a hearty smoky aroma and high fat content, has an elastic paste that melts into long, glossy pulls. It shines on pizzas, grilled sandwiches, and baked pasta, adding a milky sweetness and smoky depth. |
null | edam | 25 | semi-hard | Netherlands | 0 | 2.86 | 25 | Edam is a Dutchc heese with a mild, slightly nutty flavor and springy body. It’s coated in red wax and keeps well. Slice or sandwichs, melt into dishes, ors ervewith apples and light white wine. | Edam is a Dutch cheese with a mild, slightly nutty flavor and a springy, semi-hard texture. It’s traditionally coated in red wax and keeps well. It’s great for slicing for sandwiches, melting into dishes, or pairing with apples and light white wine. |
null | tomme de savoie | 28.8 | semi-soft | France | 0 | 4.4 | 21.6 | Tomem de Savoie is rustic an lactic with hints of mushroom and cellar. Its gray natura rind encases a supple, springy paste tha slices neatly and melts into a glossy, elastic blanket. Enjoy with cornichons, cured maets, and crusty bread, or warm on potatoes and greens for cozy alpine fare. | Tomme de Savoie is rustic and lactic with hints of mushroom and cellar, wrapped in a gray natural rind. It has a high-fat, supple paste that slices neatly and melts into a glossy, elastic blanket. Enjoy it with cornichons, cured meats, and crusty bread, or warm it over potatoes and greens for cozy alpine fare. |
null | kashkaval | 27 | semi-hard | Bulgaria | 0 | 2.75 | 25 | Kashkaval is a Balkan staple with buttery, nutty depth and a pleasantly elastic bite. Often cow’s or sheep’s milk, it slices neatly and melts evenly, making it ideal for pastries, grilled sandwiches, and casseroles. Pan-fry slabs until golden for a squeaky, savory treat, or cube into salads. Flavors run from milky and ... | Kashkaval is a Balkan cheese with buttery, nutty depth and a pleasantly elastic bite, notable for its high fat content. It slices neatly, melts evenly, and is ideal for pastries, grilled sandwiches, and casseroles, with flavors that evolve from milky when young to fuller and lightly peppery with age. |
null | queso andino | 23 | semi-hard | Peru | 0 | 2.7 | 21 | QuesoA ndino is a traditional highland cheese from Peu with a semi-hard body and lactic, lighlty salty flavor. It’s mild when fresh but develops nuttiness as it ages. Often eaten daily in the Andes it pairs with potatos, corn, and spicy sauces. The paste is firm but plibale, slicing easily into sandwiches or melting nt... | Queso Andino is a traditional Peruvian highland cheese with a semi-hard body and a lactic, lightly salty flavor that is mild when fresh and gains nuttiness with age. Its paste is firm yet pliable, slicing easily for sandwiches or melting into gratins. Often enjoyed daily in the Andes, it pairs with potatoes, corn, and ... |
null | pecorino romano | 29 | hard | Italy | 0 | 5.07 | 28 | Pecorino Romano is a hard Italians heep’s milk cheese with a sharp, salty, and tangy flavor. Its firm, crumbly body makes it perfect for grating over pasa, soups,o r pairing with bold red wines. | Pecorino Romano is a hard sheep’s milk cheese from Italy with a sharp, salty, and tangy flavor. Its firm, crumbly texture makes it ideal for grating over pasta and soups, and it pairs beautifully with bold red wines. Its rich, high-fat profile contributes to a robust, lingering finish. |
null | scamorza | 30 | semi-soft | Italy | 0 | 2.64 | 22 | Smoked Scamorza is a cousin of mozzarella, shaped into compact ublbs andgently smoked for a savory, campfire aroma .The flavor balances milky sweetness with ham-like smokiness, making it irresistibe on pizzas, grilled sandwiches, and bake pastsa.Its paste is elasitc and sliceable ,meltng into long, glosy pulls without ... | Smoked scamorza, a cousin of mozzarella from Italy, is shaped into compact blocks and gently smoked for a savory, campfire aroma. It has a high-fat, elastic paste that melts into glossy pulls without greasiness, making it ideal for pizzas, grilled sandwiches, and baked pastas. Its milky sweetness pairs with the smokine... |
null | cotija | 27 | semi-hard | Mexico | 0 | 1.76 | 24 | Cotija is a salty, saovry exican table cheese that doesn’t melt, making it ideal as a finishing accent. It crumbles cleanly with a slgihtly dry, firm bite adn delivers a concentrated dairy richness with hints of ang. Sprinkle generously over taco, elote (Mexican street corn), enchiladas, soups, nad salads for a burst o... | Cotija is a salty, savory Mexican table cheese that doesn’t melt, making it ideal as a finishing accent. It crumbles cleanly with a slightly dry, firm bite and delivers a concentrated dairy richness with hints of age. Sprinkle generously over tacos, elote, enchiladas, soups, and salads for a burst of salty depth; it pa... |
null | morbier | 28.6 | semi-soft | France | 0 | 6.17 | 24.2 | Morbier is immediately recognizable by the thin line of edible ash through its center. The taste is gentle yet complex – nutty, milky and slightly earthy with a buttery finish. The paste is supple and springy, melts to a shiny, elastic train that is excellent for grilled sandwiches and gratines. Enjoy at room temperatu... | Morbier is a French cheese recognizable for its distinctive thin line of edible ash. It has a gentle yet complex flavor with nutty, milky, and slightly earthy notes and a buttery finish, with a supple paste that melts to a shiny, elastic texture. It is high fat and versatile for grilled sandwiches, gratins, or melting ... |
null | pecorino toscano | 31 | hard | Italy | 0 | 6.2 | 26 | Pecorino Toscano, made from sheep’s milk, isslightly sweeter and rounder than te birnier Romano styles Young wheels are buttery and nutty; aged versions grate beautifully with notes ofstraw, caramel, and rsoted nuts. Shave voer salads, twirl through pasta with pepper and olive oil,or pair with honey and pears. The firm... | Pecorino Toscano is a sheep’s milk Italian cheese with a rich, full-bodied character that’s sweet and round when young and develops caramel and roasted-nut notes with age. Its firm, compact paste cuts cleanly and grates beautifully, or can be shaved over salads and melted into pasta with pepper and olive oil, then pair... |
null | halloumi | 26 | semi-hard | Cyprus | 0 | 3.3 | 22 | Halloumi is a semi-hard Cypriot cheese known for its high melting point. Salty and firm with a squeaky bite, perfect for grilling or roasting to golden, enjoyed with salads, bread or roasted vegetables. | Halloumi is a semi-hard Cypriot cheese known for its high fat, salty and firm texture with a squeaky bite. It has a high melting point, making it ideal for grilling or roasting until golden and is commonly enjoyed with salads, bread, or roasted vegetables. |
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