19 Types of Cheese: List with Carbs, Protein, Fat & Nutrient Profile

Attractive Young Woman Grating Cheese

When I was younger, I ate vegan for about half a year. For me it felt like a decade.

Was it the meat I missed, or milk, or ice cream?

Sure - but that wasn’t what made it so difficult.

What I really, really missed was the cheese.

​When I gave up being vegan and could eat cheese again, you can bet I got more into it than ever.

Since then I’ve learned that there are literally more than a thousand different types of cheeses from around the world.

Cheeses are delightfully nutritious, and each has a unique nutrient profile.

This article will teach you all about the proteins, carbs, fat and nutrient profiles of different types of cheese.

But first, let’s talk a little bit more about cheese in general.

What Is Cheese?

This may seem a bit obvious. “Cheese is that orangey stuff that I pick up at the grocery store.”

But have you ever stopped to think about exactly what cheese is and how it is made?

Cheese is of course a dairy product.

Here are the steps ​to making cheese:

​Step 1

warming milk on hob

Cheese starts its life as milk.

The best cheese is made using milk which is as fresh as possible. The milk needs to be warmed up over a stovetop.

Step 2

The next step is to acidify the warm milk. There are various processes which are used to make the milk acidic.

One of the simplest is to pour in some citric acid or vinegar. This method is known as “direct acidification.”

adding vinegar into warm milk

Another method is to introduce bacteria cultures to the milk.

The bacteria consume the milk sugars, called “lactose,” with the resulting by-product of lactic acid.

If you are interested in learning more about lactose, be sure to check out my article, “Do Lactase Pills (Like Lactaid) Work for Lactose Intolerance?

​Step 3

​Next, a coagulant needs to be introduced.

Typically, this is “rennet,” which is a type of enzyme and which can come from a variety of different sources.

Step 4

milk gel

After the coagulant is added, the texture of the milk will change. It will become more like a gel in consistency.

If you are making the cheese yourself at home, you can press down gently on the surface to see if the cheese has taken on the proper consistency.

​Step 5

​By this point, the milk is known as “curd.”

The curd needs to be sliced up into smaller pieces, which can be done using a variety of different utensils.

milk with curds

For example, a knife can get the job done.

So can a whisk. Or a specialized tool called a “cheese harp” can be used instead.

What size should the chunks be? That depends.

If you want moist cheese, you cut larger curds. If you want dry cheese, you cut smaller curds.

Step 6

Next, the curds have to be added to a vat and stirred.

This process may take a few minutes or it may take as long as an hour. It all comes down to the specific type of cheese which is being made.

Step 7

The next step involves continuing to stir the curds, only with heat applied.

As the curds are cooked, they become more and more acidic. They also dry out inside.

So the length of time spent cooking and stirring will influence how dry the resulting cheese is.

​Step 8

After the cooking and stirring phase is completed, it is time to wash the curds.

This means removing the whey (the leftover liquid part of the milk which has separated from the curds).

Not all of the whey is removed, just part of it. An equal part water is added. 

This reduces the sharpness of the resulting cheese and also provides it with more elasticity.

​Step 9

After the curds are washed, they are strained to remove the whey entirely.

cheese curds strained

​Step 10

Before the curds have cooled down, they are pressed back together to form one solid mass.

If you want to add salt to the cheese, do so before you do this step so that it is distributed evenly throughout.

Step 11​ - Age the cheese if you want to.

As you can see, making cheese from milk is a relatively straightforward process.

While the basic steps are always the same, there are many different ways to vary the recipe in order to get a different texture or flavor.

You can even add various other ingredients while you are preparing the cheese.

This is why there are so many different types of cheeses.

KEY POINT: Cheese is made from milk by separating curds from whey.

The curds are processed through stirring and heating, and may be salted or not.

Variations in how the milk is acidified, how large or small the curds are cut, and whether salt and other ingredients are added results in different outcomes.

​The History of Cheese

You probably noticed reading the steps above that cheese is something that pretty much anyone can make given a few basic materials and ingredients.

This may make you wonder just how long cheese has been in production throughout human history.

art of cheese making in history

The answer is that people have been making and eating cheese for a very long time.

Indeed, there is archaeological evidence that cheese was produced clear back in prehistoric times!

Cheese was made at least as long ago as 5500 BC (in Poland), and may date back even further than that.

There are pottery pieces with holes in them which were discovered in Switzerland which look like they may have been part of pots used as strainers.

It is possible those strainers were used to separate curds and whey. If that is the case, cheese-making could date back to 6000 BC.

Written references to cheese have been discovered among ancient Sumerian, Egyptian, Arabic, Greek and Roman texts.

Archaeologists still are not sure where cheese was first developed or how its discovery spread (or whether it was developed concurrently in different locations).

By the time the Roman empire was in its heyday, cheese had become a big deal.

Pliny the Elder wrote about how cheeses were imported from abroad for those in the upper classes to enjoy.

References to specific types of cheese date back mainly to the Middle Ages and later.

As an example, there are references to cheddar which date back to around 1500 AD.

The first mention of parmesan dates back to 1579.

Gouda was referenced a hundred years later in 1697. In 1791, references were made to camembert.

Oddly enough, there were periods of history where cheese lots its air of refinement.

While it was enjoyed by the nobles of ancient Rome, it was considered a domain of commoners during the Middle Ages.

Interestingly enough, there are very few historical references to cheese in the Americas before European conquest, and very few references in Asia as well.

Indeed, Asian cuisine today remains relatively devoid of cheese (this may have something to do with how widespread lactose intolerance is in that part of the world - see the previously linked lactase pills article for more details).

Today of course, you can purchase many kinds of cheeses no matter where you are located in the world.

Assembly line production of cheeses took off during the 19th century, and from there, cheese spread all around the globe.

Most cheeses now are made in factories rather than through the traditional process which I described earlier.

For this reason, you should always read cheese packages carefully to make sure you are getting nutritious, wholesome cheese without unnecessary additives.

KEY POINT: Cheese has been in production since prehistoric times.

It was enjoyed by the elites of ancient Rome before falling out of favour during the Middle Ages.

Today, cheese is again enjoying another heyday, and is once more associated with affluence (perhaps because pairing it with wine is common).

While no one is sure where cheese originated, it is enjoyed around the world today.

​Common Cheese Additives

As just mentioned, these days a lot of cheeses have additives in them.

Since this article focuses on the nutritional value of different types of cheeses, it is worth taking a moment to talk about these additives.

selection of cheese  on board

Some common cheese additives include:

Cellulose. 

This is the famous wood pulp which is sometimes found in the ingredients lists for pre-grated cheese.

If you shop for grated cheese which has an “organic” label on it, you can be assured that the cellulose has not been bleached.

If however there is not an “organic” label, it is possible that the cellulose has been bleached.

If that is the case, it has been exposed to acid and chlorine.

Inulin. 

This fiber comes from chicory root and is sometimes added to cheeses.

Inulin actually has some health benefits. It can fight constipation, reduce appetite, help with weight loss, and even boost cardiovascular health.

It does however give some people gas and bloating.

Dyes. 

Ever notice how some cheese products are a really bright orangey color?

A great example would be pre-packaged macaroni and cheese. The dyes in question are usually Yellow 5 and Yellow 6.

There is some research which indicates that these dyes may lead to hyperactive behaviour in kids, but the FDA has yet to draw a conclusion from the available studies (2).

Carrageenan.

This is a natural additive, but it isn’t one you want to find in your cheese. It is a thickening agent which is made using red seaweed.

Animal research (3) has found carrageenan may increase inflammation and cause ulcers and other problems with the digestive tract.

To make sure that you are eating the most nutritious cheeses, try to purchase products which do not contain unwanted additives.

If your body handles inulin okay, then you probably do not need to be concerned about it if you see it on an ingredients list.

But you should watch out for bleached cellulose, dyes, and especially carrageenan.

KEY POINT: Part of the process of choosing nutritious cheeses to enjoy is to avoid eating cheeses which contain unwanted, unhealthy additives.

Steer clear of those which contain dyes, bleached cellulose, or carrageenan

​Categories of Cheeses

​Now that you know all about what cheese is, how it is made, and what additives to avoid while you are shopping, let’s go over the basic categories of cheese.

processed, fresh, light and blue cheeses

In the next section, I will tell you more about specific types of cheese and go over the nutritional content for each.

Processed Cheeses

These are cheeses which are made by melting a combination of ingredients together, cheese being only one of them.

​Others might include water, milk, milk solids, various seasonings or spices, and dyes.

These are the types of cheeses which are found in a lot of pre-packaged products like macaroni and cheese, various forms of snack food, cheese spreads, and so on.

If you buy a package of cheese which is pre-sliced, that would be another example, as would pre-grated cheese.

Fresh Cheeses

These are cheeses which have just been made and have not been aged at all.

They may also be referred to as “infant” cheeses or “unripened cheeses.”

Cheeses in this category need to be eaten quickly as they expire quickly.​

Some examples of fresh cheeses include cream cheese, ricotta and cottage cheese.

You probably can note the textural similarities between them.

Light Cheeses

Sometimes also called “lite cheeses,” these cheeses contain less butterfat than other types.

This makes them milder in flavor, thus the word “light” in the name. They also have a different texture, which could be described as “rubbery.”

Blue Cheeses

These cheeses are easy to recognize. They tend to have a whitish color with splotches in a dark grayish-greenish-bluish color.

Those splotches are exactly what they appear to be: mold. The development of this mold is the result of a deliberate process.

The cheese is injected with spores, which then produce the mold.

If you are allergic to Penicillin, you should stay away from cheeses in this category, since those are the types of spores used.

Cheese Types Sorted By Texture

Assorted soft and hard cheese on a wooden board under warm light

Finally, there is a set of cheese categories which are determined according to texture:

Soft

Cheeses in this category are soft in consistency and may even be described as “creamy.”

It is possible to achieve this texture by skipping the cooking stage of the cheese-making process (now you can see why I wrote out the steps for you - they are essential to understanding the categories).

​Feta cheese is one example of a soft cheese. Another is brie.

Semi-Soft

These cheeses are more solid and substantial than those in the soft category.

Indeed, the majority of cheeses are classified as “semi-soft.” Mozzarella is a great example, and so is havarti.

Firm

When cheese is compressed to push out extra whey and create a more compact final result, what you get is firm cheese.

Most of the familiar cheeses you put on sandwiches fall into this category.

If you have recently enjoyed a slice of cheddar, provolone, Colby or gouda, you have eaten firm cheese.

Hard

This is a form of dense, dry cheese such as Romano or parmesan.

To make hard cheese, you need to start with a firm cheese and then age it to perfection.

Cheeses in this category are also recognizable by their intense flavours.

KEY POINT: There are a number of different categories which cheeses can fall into.

These include hard cheeses, firm cheeses, semi-soft cheeses, soft cheeses, blue cheeses, light cheeses, fresh cheeses and processed cheeses.


20 ​Types of Cheese

​You now know the different categories of cheeses, so let’s get into the meat of the article and explore the nutritional content of different types of cheese.

You will notice some patterns while you are reading:

  • Cheese tend to be a good source of omega-3 fatty acids, but they are unfortunately eclipsed by a higher omega-6 fatty acid content.
  • Most of the fat in cheese tends to be saturated.
  • Cheese tends to be high in protein and low in carbohydrates.
  • Cheeses on the whole are a great source of vitamins and minerals. In particular, cheese is an excellent source of calcium.

So is it all good news?

No, but the high omega-6 fatty acid content is at least counterbalanced by low carbs, high protein, and plenty of other nutrients.

All nutritional figures below are for 100 grams of cheese, unless stated otherwise.

Soft Cheeses

1. Brie 

brie cheese

Contents (​4):

  • Calories: 334 (1398 kJ)
  • Carbs: 0.5 g
  • Protein: 20.7 g
  • Fat: 27.7g ​
    • Saturated fat (SFA): 17.4 g
    • Monosaturated fat (MUFA): 8.0 g
    • Polyunsaturated fat (PUFA): 0.8 g
  • Omega-3: 313 mg
  • Omega-6: 513 mg

Nutrient Profile:

​Brie is a rich source of vitamin A (12% of your daily value), thiamin (5% DV), riboflavin (31% DV), vitamin B6 (12% DV), and folate (16% DV).

It also contains a healthy dose of vitamin B12 (28% DV).

In terms of mineral content, you can get 18% of your DV of calcium from a cup of brie.

You also can get 19% of your daily phosphorus needs, 26% of the sodium you require, 21% of the selenium you need, and 16% of the zinc you require.

Brie also contains significant iron, potassium and magnesium.

Flavor:

The flavor of brie cheese can be described as mild. If brie is allowed to age, that flavor can take on more depth and richness, and the cheese will soften as well.

Texture and Appearance:

This cheese is a light yellow color with a white rind. It has a creamy consistency.

Notes:

Brie cheese originates in France. Many people enjoy it on bread or crackers. It can also make a nice accompaniment to fruit.

2. Camembert 

camambert cheese on wooden cutting board

Contents (6):

  • Calories: ​300 (1256 kJ)
  • Carbs: ​0.5 g
  • Protein: ​19.8 g
  • Fat: ​24.3 g
    • Saturated fat (SFA): ​15.3 g
    • Monosaturated fat (MUFA): ​7.0 g
    • Polyunsaturated fat (PUFA): ​0.7 g
  • Omega-3: ​274 mg
  • Omega-6: ​450 mg

Nutrient Profile: ​

Camembert is a rich source of vitamin A (16% of your daily value).

You can also get 3% of your vitamin D, 2% of your vitamin K, 3% of your niacin, 29% of your riboflavin, 11% of your vitamin B6, 16% of your folate, 14% of your pantothenic acid, and 22% of your vitamin B12 for the day.

The minerals in camembert are plentiful as well.

1 cup contains 39% of your daily value of calcium, 5% of the magnesium you need, 35% of the phosphorous you require, 5% of your necessary potassium, 35% of your sodium needs, 16% of your needed zinc, and 21% of your required daily selenium.

Flavor:

Camembert has a stronger flavor, though it is otherwise similar tasting to brie. Some people feel it has a slightly sour edge.

The odor of camembert, like the flavor, is on the stronger side.

Texture and Appearance:

In terms of appearance, camembert looks a lot like brie. It is light yellow in color with a white rind. 

Brie however is creamier, and more mild. ​

Notes:

Camembert cheese is named for its town of origin, Camembert, France.

You can enjoy it with the same foods you would eat with brie (bread, fruit, crackers, etc.).

3. Feta 

feta cheese

Contents (16):

  • Calories: ​​264 (1105 kJ)
  • Carbs: ​4.1 g
  • Protein: 1​​4.2 g
  • Fat:  21.3 g
    • Saturated fat (SFA): 14.9 g
    • Monosaturated fat (MUFA): ​​4.6 g
    • Polyunsaturated fat (PUFA):​​ 0.6 g
  • Omega-3: ​326 mg
  • Omega-6: ​265 mg

Nutrient Profile: ​

The vitamins which feta cheese is richest in include riboflavin (50% of your daily recommended value), vitamin B12 (28% of your daily value), vitamin B6 (21% of your daily value), thiamine (10% of your daily value) and pantothenic acid (10% of your daily value as well).

There is also some niacin, folate, vitamin K, vitamin E and vitamin A.

You can get 49% of your daily recommended calcium from 100 g of feta along with 46% of your recommended sodium, 34% of your recommended phosphorus, 21% of your recommended selenium, and 19% of your recommended zinc.

You also get some magnesium, iron, potassium, copper and manganese.

Flavor:

The flavor of feta cheese is very distinctive and full-bodied, and can be described as tangy and salty.

Texture and Appearance:

Feta cheese is white and has a creamy, crumbly, soft consistency.

Notes:

Feta cheese comes from Greece, and is used in many Mediterranean dishes.

Indeed, just adding feta to a recipe can give it some Mediterranean flair.

A mixture of goat’s milk and sheep’s milk is used to create it. It goes great crumbled on top of pizza or salad.

Semi-Hard and Firm Cheeses

4. Asiago 

asiago cheese

Content (5):

  • Calories: ​​​431 (1803​ kj)
  • Carbs: ​​4.06 g
  • Protein: ​38.5 g
  • Fat:  ​28.6 g
    • Saturated fat (SFA): ​17.3 g
    • Monosaturated fat (MUFA): ​​​8.4 g
    • Polyunsaturated fat (PUFA):​​ ​1.2 g

Nutrient Profile: ​

Aside from protein, the most dense nutrition in asiago cheese comes in the form of vitamin A (9% of your daily value), iron (5% of your daily value) and calcium (111% of your daily value).

Flavor:

Asiago cheese has a sharp flavor profile.

Texture and Appearance:

This type of cheese has a pale yellow color. It has a firm texture.

While I have placed it in the semi-hard category, it may also sometimes be very hard.

Notes:

Asiago works well for grating over food in the same way that you would use parmesan.

Incidentally, it also goes well in a lot of the same dishes, and is popular in Italian cooking.

5. Cheddar

cheddar cheese

Contents (7):

  • Calories: ​​​403 (1687 kJ)
  • Carbs: ​​1.3 g
  • Protein: ​24.9 g
  • Fat:  ​33.1 g
    • Saturated fat (SFA): ​​21.1 g
    • Monosaturated fat (MUFA): ​​​9.4 g
    • Polyunsaturated fat (PUFA):​​ ​0.9 g
  • Omega-3: ​365 mg
  • Omega-6: ​577 mg

Nutrient Profile: ​

As for vitamin content, you can get 20% of your daily vitamin A needs met through a cup of cheddar along with 14% of your necessary vitamin B12.

You also can get as much as 22% of your riboflavin.

Cheddar contains some vitamin D, vitamin E, vitamin K, thiamine, niacin, vitamin B6, folate and pantothenic acid as well.

The mineral content of cheddar includes 72% of your daily value of calcium, 51% of your daily value of phosphorus, 26% of your daily sodium needs, 21% of the daily zinc you need, and 20% of the daily selenium you require.

Flavor:

Cheddar is probably the most familiar and ubiquitous cheese to most people.

You likely know that how strong its flavor is depends on whether you buy mild, medium, sharp, or extra sharp cheddar.

Mild cheddar is aged for just 3 months. Medium cheddar is aged anywhere from 5-6 months.

Sharp and extra sharp cheddar are aged for 9 months or longer. As you might expect, this extra aging also changes cheddar’s texture.

The milder variety is softer, while the more pungent variety is harder and more crumbly.

As a matter of interest, if you get really well-aged cheddar (or some other forms of cheese, for that matter), you may find that crystals have formed inside it.

These may include tyrosine crystals as well as calcium lactate crystals.

If you are not familiar with these crystals, you might balk at finding them in your cheese.

But they actually are considered a sign of quality when it comes to aged cheeses.

Texture and Appearance:

Cheddar can range in color anywhere from white to yellow to orange. Usually it is an orange color.

Notes:

Cheddar is a great go-to cheese for just about any recipe.

It originates in England, and is particularly delicious in sandwiches or in macaroni and cheese.

It also can be added as a topping to casseroles and other foods.

6. Colby 

Colby cheese

Contents (8):

  • Calories: ​​​​394 (1650 kJ)
  • Carbs: ​​​2.6 g
  • Protein: ​​23.8 g
  • Fat:  ​​32.1 g
    • Saturated fat (SFA): ​​​20.2 g
    • Monosaturated fat (MUFA): ​​​​9.3 g
    • Polyunsaturated fat (PUFA):​​ ​​1.0 g
  • Omega-3: ​277 mg
  • Omega-6: ​676 mg

​Nutrient Profile: ​

Vitamin content includes 20% of your daily vitamin A requirement, 22% of your necessary daily riboflavin, and 14% of your needed vitamin B12.

As for minerals, 100 g of Colby provides you with 69% of your daily value of calcium, 46% of your daily phosphorus, 25% of your daily sodium, 20% of your daily zinc, and 21% of your daily selenium.

Flavor:

Colby tastes somewhat like cheddar, but it is much milder in flavor. It also is not as hard as cheddar.

Texture and Appearance:

Despite being softer than cheddar, Colby is still firm. In color, it can be white, yellow or orange.

Notes:

When combined with jack cheese, Colby is known as “Colby Jack.”

This cheese has a distinct mottled appearance which makes it stand out on grocery shelves.

You will find that Colby works well in most of the same dishes that cheddar is used in.

7. Monterey Jack 

monterey jack cheese

Contents (​9):

  • Calories: ​​​​​357 (1495 kJ)
  • Carbs: ​0.​7 g
  • Protein: ​​​24.​5 g
  • Fat: ​​​30.​3 g
    • Saturated fat (SFA): ​​​​19.0 g
    • Monosaturated fat (MUFA): ​​​​​8.8 g
    • Polyunsaturated fat (PUFA):​​ ​​​0.9 g

Nutrient Profile: ​

In terms of other nutrition, eating 100 g of Monterey jack provides you with 15% of your daily value of vitamin A, 4% of your daily iron needs, and 75% of your daily calcium needs.

Flavor:

This popular cheese has a mild flavor.

Texture and Appearance:

Monterey jack may be semi-firm or firm, and tends to be particularly moist compared to many other cheeses. It is white in color.

Notes:

Originating in California, this cheese goes great on sandwiches and also is a nice addition to a salad.

8. Mozzarella 

mozzarella cheese

Contents (13):

  • Calories: ​​​​​300 (1256 kJ)
  • Carbs: ​​​​2.2 g
  • Protein: ​​​22.2 g
  • Fat:  ​​​22.4 g
    • Saturated fat (SFA): ​​​​13.2 g
    • Monosaturated fat (MUFA): ​​​​​6.6 g
    • Polyunsaturated fat (PUFA):​​ ​​​0.8 g
  • Omega-3: ​372 mg
  • Omega-6: ​393 mg

Nutrient Profile:

100 g of mozzarella cheese contains 38% of your daily vitamin B12 needs, 17% of your riboflavin needs, and 14% of the vitamin A you need.

 You will also get some vitamin B6, folate, pantothenic acid, vitamin E, vitamin K and thiamine.

The mineral content of mozzarella cheese consists of 51% of your daily calcium, 35% of your daily phosphorus, 26% of your daily sodium, 26% of your daily sodium, and 19% of your daily zinc.

There is some iron, magnesium, potassium, copper and manganese as well.

Flavor:

The flavor of mozzarella cheese is mild.

Texture and Appearance:

In appearance, mozzarella cheese is white. Like cottage cheese or cream cheese, it actually is a fresh cheese.

Nonetheless, I have grouped it here because it is significantly firmer than other fresh cheeses. It also has a stretchy, elastic quality to it.

You can pull at it quite a bit before it breaks.

Notes:

Mozzarella cheese is particularly popular in Italian cuisine. You can find it on top of pizza or lasagna or similar dishes.

9. Provolone 

provolone cheese

​Contents (14):

  • Calories: ​​​​​​351 (1470 kJ)
  • Carbs: ​​​​​2.1 g
  • Protein: ​​​22.2 g
  • Fat:  ​​​​​26.6 g
    • Saturated fat (SFA): ​​​​​​17.1 g
    • Monosaturated fat (MUFA): ​​​​​​7.4 g
    • Polyunsaturated fat (PUFA):​​ ​0.8 g
  • Omega-3: ​275 mg
  • Omega-6: ​494 mg

Nutrient Profile:

You can get 24% of your daily vitamin B12 needs from 100 g of provolone cheese, along with 19% of your riboflavin and 18% of your vitamin A.

Provolone also contains some vitamin B5, pantothenic acid, folate, niacin, thiamine, vitamin K and vitamin E.

Provolone is rich in calcium. From 100 g, you can get 76% of your daily calcium needs met.

This amount also includes 50% of your daily phosphorus, 37% of your daily sodium, 22% of your daily zinc, and 21% of your daily selenium.

There are small amounts of magnesium, iron, potassium, copper and manganese as well.

Flavor:

The flavor of provolone can vary quite a bit. Like cheddar, it may be mild, moderate or sharp in intensity. Smoked versions are available as well.

Texture and Appearance:

In color, provolone is a very light yellow. It can be semi-firm or it can be firm.

Notes:

This is a cheese which goes well in Italian recipes. It also is popular on sandwiches and may turn up in a variety of other dishes as well.

10. Gouda 

gouda cheese

Contents (15):

  • Calories: ​705 (2952 kJ)
  • Carbs: ​​​​​​4.4 g
  • Protein: ​​​​49.4 g
  • Fat:  ​​​​​​54.3 g
    • Saturated fat (SFA): ​​​​​​​34.9 g
    • Monosaturated fat (MUFA): ​15.3 g
    • Polyunsaturated fat (PUFA):​​ ​​1.3 g
  • Omega-3: ​780 mg
  • Omega-6: ​521 mg

Nutrient Profile:

This is omega 3 to 6 ratio is noteworthy, as most cheese contain more omega-6 fatty acids than omega-3 fatty acids. Gouda has a healthier profile.

100 g of gouda will give you 51% of your daily vitamin B12 requirement along with 39% of your daily riboflavin, 22% of your daily vitamin A, and 10% of your daily folate.

Gouda also contains some pantothenic acid, vitamin B6, niacin, thiamine, vitamin K and vitamin E.

As for minerals, gouda is quite nutritious.

You can get 139% of your calcium needs for the day met with 100 g of gouda along with 108% of your phosphorus needs.

100 g of gouda includes 68% of the sodium and 51% of the zinc you need for the day along with 41% of the selenium.

Other nutrients in gouda include magnesium, iron, potassium, copper and manganese.

Flavor:

The flavor of gouda is typically mild, and is often described as “nutty.” It may be smoked or spiced.

When it is made using raw milk, it has a sharp flavor.

Texture and Appearance:

Gouda is yellow and firm, with a wax coating around it.

The gouda which is made using raw milk in the Netherlands is less common; it is aged for longer, which makes it firmer and sharper.

Sometimes this form is referred to as “Boere Kaas.”

Notes:

Both forms of this protein-rich cheese can be delicious in cooked recipes, but may also be enjoyed with crackers, in salads, or simply by the slice.

11. Swiss 

swiss cheese on a board

Contents (18):

  • Calories: ​​380 (1591 kJ)
  • Carbs: ​5.4 g
  • Protein: ​​​​​26.9 g
  • Fat: 27.8 g
    • Saturated fat (SFA): ​17.8 g
    • Monosaturated fat (MUFA): ​​7.3 g
    • Polyunsaturated fat (PUFA):​​ ​​​1.0 g
  • Omega-3: ​352 mg
  • Omega-6: ​620 mg

​Nutrient Profile: ​

As far as vitamins go, 100 g of Swiss cheese contains 56% of the vitamin B12 you need for a day, along with 17% of your vitamin A, 17% of your riboflavin, and 11% of your vitamin D needs.

Swiss cheese also contains some folate, vitamin B6, thiamine, vitamin K, vitamin E and vitamin D.

Mineral content in 100g of Swiss cheese includes 79% of your daily required calcium, 57% of your daily required phosphorus, 29% of your daily needed zinc, and 26% of your recommended daily selenium.

Eating Swiss cheese also provides you with some copper, sodium, potassium, magnesium and iron.

Flavor:

The flavor of Swiss cheese is mild but distinctive.

Texture and Appearance:

In appearance, Swiss cheese is typically a light yellow color. Its texture is semi-hard.

The most distinctive visual feature of Swiss cheese is its holes. These holes are sometimes called “eyes.”

There are Swiss cheeses that do not have eyes. These are referred to as “blind” Swiss cheeses.

Notes:

Swiss cheese is a group of cheeses.

Usually the phrase actually refers to cheeses that are manufactured in North America, but which are made to look like a type of holey cheese originating in Switzerland called “Emmental.”

The cheeses classified as “Swiss” in North America are closely related, and are further subdivided into categories like “Baby Swiss” and “Lacy Swiss.”

Naturally, the nutritional information for different types of Swiss cheese will vary somewhat.

Another relative of Swiss cheeses worth mentioning is Jarlsberg.

This type of cheese comes from Norway, and is sometimes manufactured in Ireland and the United States as well.

It too has holes, and is quite similar to Emmental and Swiss cheeses all around.

12. Havarti 

havarti cheese

Contents (19):

  • Calories: ​​​371 (​1552 kJ)
  • Carbs: ​​​2.​8 g
  • Protein: ​​​​​​23.2 g
  • Fat: 29.7 g
    • Saturated fat (SFA): ​​18.8 g
    • Monosaturated fat (MUFA): ​​​8.6 g
    • Polyunsaturated fat (PUFA):​​ ​​​​0.8 g

Nutrient Profile: ​

In terms of nutrition, eating 100 g of havarti cheese would give you ​22% of both your daily vitamin A​, 67% calcium and 2% iron requirements.

Flavor:

Havarti is mild, and has been described as having a flavor which is “tangy.”

Texture and Appearance:

Havarti is classified as a semi-firm cheese which is light yellow in color.

Notes:

Havarti is a lot like gouda cheese both in terms of flavor and use, though it is not as well-known as gouda.

It can go well in recipes, or you can just enjoy it in a salad, with crackers, or on its own as a snack.

13. Edam

edam cheese

Contents (20):

  • Calories: ​​​​357 (1495 kJ)
  • Carbs: ​1.4 g
  • Protein: ​​​​​​​25.0 g
  • Fat: 27.8 g
    • Saturated fat (SFA): ​​​17.6 g
    • Monosaturated fat (MUFA): ​8.1 g
    • Polyunsaturated fat (PUFA):​​ ​​​​​0.7 g
  • ​Omega-3: 247 mg
  • Omega-6: 418 mg

Nutrient Profile: ​

In 100 g of edam cheese, you can get 26% of your vitamin B12 for a day, 23% of your daily riboflavin, and 17% of the vitamin A you need.

Edam cheese also nourishes you with vitamin D, vitamin E, vitamin K, thiamine, vitamin B6, folate and pantothenic acid.

You can meet 54% of your daily phosphorus needs with 100 g of edam cheese.

You can also get 40% of your necessary sodium, 25% of your needed zinc, 21% of your selenium, and 73% of your calcium.

Additional minerals in edam cheese include iron, magnesium, potassium, copper and manganese.

Flavor:

Edam cheese has a mild flavor.

Texture and Appearance:

This cheese is yellow and firm with a wax coating.

Notes:

Edam cheese is easy to mix up with gouda at a glance. Indeed, it is a lot like gouda or havarti in terms of texture, flavor, and use.

You can eat it in recipes or you can put it on crackers or just enjoy a few slices as a snack.

14. Manchego ​

manchego cheese

Contents (22):

  • Calories: ​408 (​1707 kJ)
  • Carbs: ​​0.4 g
  • Protein: ​​​​​​​​26.0 g
  • Fat: 33.5 g
    • Saturated fat (SFA): ​​​​18.​3 g
    • Monosaturated fat (MUFA): ​​11.9 g
    • Polyunsaturated fat (PUFA):​​ ​​​​​​1.​8 g

Nutrient Profile

​It provides you with ​16% of your ​vitamin A daily needs and ​73% of calcium.

Flavor:

The flavor of manchego can be mild, medium or sharp.

Texture and Appearance:

In color, manchego cheese is white or faint yellow. It has a rind which may be yellow or beige.

In terms of texture, it can range anywhere from semi-firm to firm.

Notes:

Sometimes referred to as “queso manchego,” this type of cheese is named for the manchega sheep breed which provide the milk used to create it in Spain.

The cheese may be aged for anywhere from 60 days to two years.

Depending on how long it has been aged, it may be sold as “Semicurado,” Curado,” or “Viejo” cheese (aged 3-4 months, 3-6 months, or 1-2 years respectively).

The longer the cheese is aged, the harder and sharper it becomes. 

There is also a 2-week old variety called “Fresco,” but it is debatable whether this can really be called “manchego,” since manchego needs to be aged to earn the official designation.

15. Oaxaca 

oaxaca cheese

Contents (23):

  • Calories: ​354 (​1481 kJ)
  • Carbs: ​​​2.5 g
  • Protein: ​​​​​​​​​21.8 g
  • Fat: ​​28.6 g
    • Saturated fat (SFA): ​​​​18.​​1 g
    • Monosaturated fat (MUFA): ​​​8.​2 g
    • Polyunsaturated fat (PUFA):​​ ​​​​​​​0.9 g

Nutrient Profile:

​You can get 7% of your daily vitamin A from 100g of this cheese, as well as ​3% of your daily ​iron.

Additionally, this much Oaxaca cheese fulfills 68% of your daily calcium needs.

Flavor:

The flavor of this cheese is mild.

Texture and Appearance:

This cheese is white and has a semi-hard texture. It looks a bit like mozzarella.

Notes:

This cheese gets its name from the place where it originated, Oaxaca, Mexico.

Notably, its development does actually link back to mozzarella and other Italian string cheeses; when Dominican monks from Italy moved to the region, they brought their cheese-making methods with them.

Traditionally, they would have used water buffalo milk to make their cheese, but there were no water buffalo in Oaxaca, so they switched to cow’s milk.

That was how Oaxaca cheese came into existence.

Like mozzarella cheese, Oaxaca cheese goes great on pizza, sandwiches, casseroles and more.

Very Hard Cheeses

16. Romano 

romano cheese

Contents (10):

  • Calories: ​387 (1620 kJ)
  • Carbs: ​​​​3.6 g
  • Protein: ​31.8 g
  • Fat: ​​​26.9 g
    • Saturated fat (SFA): ​​​​​17.1 g
    • Monosaturated fat (MUFA): ​​​​7.8 g
    • Polyunsaturated fat (PUFA): ​​​0.6 g
  • ​Omega-3: 310 mg
  • Omega-6: ​284 mg

Nutrient Profile: ​

​​The omega-3 fatty acids outweigh the omega-6 acids, which is a good thing.

100 g of Romano cheese provides you with 19% of your daily vitamin B12 requirement and 22% of your Riboflavin needs.

It also includes 8% of the vitamin A you require, and some vitamin E, vitamin K, thiamine, vitamin B6, folate, and pantothenic acid.

Romano is an excellent source of calcium. In 100 g of this cheese, there are 1,064 mg of calcium, which is 106% of your daily requirement.

You also get 76% of your daily phosphorus needs met, and you get 50% of the sodium you need, 21% of the selenium you require, and 17% of your zinc needs.

10% of your magnesium needs are covered as well.

Flavor:

The flavor of Romano cheese is a lot like that of Parmesan.

It can be described as being more salty and tangy than Parmesan however, so it can give your dishes a little extra kick.

Texture and Appearance:

The color of Romano is light yellow, almost white.

Depending on how long the cheese has been aged, it may be either semi-hard or very-hard. When it is very hard, it has a crumbly texture.

Notes:

Sheep’s milk is used to make Romano cheese. Here’s a cool fact about Romano cheese.

Just as you might guess given its name, it did originate in the Mediterranean region, and was enjoyed as far back as ancient Roman times.

Because it could be stored for a long time without going bad, it was commonly carried by Roman soldiers on their long campaigns.

Indeed, Pliny the Elder and Varro both wrote about Romano cheese.

According to their records, legionnaires ate farro soup (a type of grain soup) and bread along with 27 grams of Romano cheese each day.

With its high fat and protein content, it helped to restore some energy back to the soldiers.

Another interesting note about the history of Romano cheese is that it was originally produced in the region of Latium.

In 1884 however, the city council of Rome passed a regulation which forbade cheese-makers from adding salt while they were making their cheeses.

As a result, Romano cheese-makers had to take their operations elsewhere. Most of them relocated to Sardinia.

That island remains the center of Romano cheese-making today.

It should also be noted that Romano cheese is not vegetarian-friendly. It contains rennet paste (enzymes) from lambs.

17. Fontina

fontina cheese

Contents​ (21):

  • Calories: ​​​​​​389 (1629 kJ)
  • Carbs: ​​​​​1.5 g
  • Protein: ​​​​25.6 g
  • Fat: ​31.1 g
    • Saturated fat (SFA): ​​​​​19.2 g
    • Monosaturated fat (MUFA): ​​​​​​8.7 g
    • Polyunsaturated fat (PUFA):​​ ​​​​1.7 g
  • Omega-3: ​790 mg
  • Omega-6: ​864 mg

Nutrient Profile: ​

In terms of vitamin content, 100 g of Fontina cheese contains 18% of the vitamin A you need for a day and 28% of your necessary vitamin B12.

You also get 12% of your riboflavin needs covered.

Other nutrients in Fontina include vitamin E, vitamin k, thiamine, niacin, vitamin B6, folate and pantothenic acid.

Fontina cheese also provides you with 55% of your daily calcium needs and covers 35% of your phosphorus needs, 33% of your sodium needs, 23% of your zinc needs, and 21% of your selenium needs.

This cheese contains some manganese, copper, potassium, magnesium and iron as well.

Flavor:

Both the flavor and aroma of Fontina are easily identifiable. It has woody, earthy notes. 

As the cheese ages, the flavor takes on a nutty dimension.

Texture and Appearance:

The texture of Fontina depends on its age.

Generally, it is classified as a hard cheese, but Fontina which hasn’t been aged for as long is significantly softer. In color, it is light yellow.

Notes:

Despite being a harder cheese in general, fontina can easily be melted, and is commonly used in the making of fondues as a result.

It also can work in sandwiches or it can be eaten as a snack. You can use it for the same purposes you would edam, gouda or havarti cheese.

Fresh Cheeses

18. Cottage Cheese

cottage cheese

Contents (​11):

  • Calories: ​​​​​​​98 (410 kJ)
  • Carbs: ​​​​​​3.4 g
  • Protein: ​​​​​11.1 g
  • Fat: ​​4.3 g
    • Saturated fat (SFA): ​​​​​​1.7 g
    • Monosaturated fat (MUFA): ​0.8 g
    • Polyunsaturated fat (PUFA):​​ ​​​​​0.1 g
  • Omega-3: ​17 mg
  • Omega-6: ​105 mg

Nutrient Profile

100 g of cottage cheese gives you 10% of your daily riboflavin value.

There is also some vitamin A, thiamine, vitamin B6, folate, vitamin B12 and pantothenic acid.

The mineral content of 100 g of cottage cheese includes 16% of your daily phosphorus needs, 15% of the daily sodium you need, and 14% of the daily selenium you require.

You also get some calcium, magnesium, potassium, zinc and copper.

Flavor:

Cottage cheese has a mild flavor.

Texture and Appearance:

This type of cheese is creamy and soft. The curds may range in size.

Notes:

Sometimes cottage cheese is referred to as “farmer’s cheese,” but this is less common.

It is enjoyed on its own as a snack, but may also be added to salads, dips and other recipes.

19. Cream Cheese

cream cheese

Contents (​12):

  • Calories: ​​​​​​​342 (1432 kJ)
  • Carbs: ​​​​​​4.1 g
  • Protein: ​​​​​5.9g
  • Fat: ​​34.2 g
    • Saturated fat (SFA): ​​​​​​19.3 g
    • Monosaturated fat (MUFA): ​​​​​​​8.6 g
    • Polyunsaturated fat (PUFA):​​ ​1.4 g
  • Omega-3: ​173 mg
  • Omega-6: ​1,032 mg

Nutrient Profile: ​

Cream cheese is a good vitamin A source; you can get 25% of your daily value from 100 g.

You also can enjoy the benefits of some riboflavin, pantothenic acid, vitamin K, vitamin E, folate, vitamin B6, niacin, and thiamine.

Mineral content in 100 g of cream cheese includes 13% of your daily sodium needs, 11% of the phosphorus you need, and 10% of the calcium you require.

You also get some selenium, manganese, copper, zinc, potassium, magnesium and iron.

Flavor:

The flavor of cream cheese is very mild.

Texture and Appearance:

The texture of cream cheese is smooth and creamy, just as the name implies. You can also buy a fluffy whipped variety.

Notes:

Cream cheese is usually enjoyed as a dip or spread. It goes great with crackers or pretzels, and also is tasty in sandwiches.

20. Mascarpone

mascarpone cheese

Contents (17):

  • Calories: ​442 (​1​849​ kJ)
  • Carbs: ​​​​2.6 g
  • Protein: ​​​​​​​​​​4.2 g
  • Fat: ​​​47.1 g
    • Saturated fat (SFA): ​​​​​22.3 g
    • Monosaturated fat (MUFA): ​​​​15.7 g
    • Polyunsaturated fat (PUFA):​​ ​​​​​​​​6.6 g

Nutrient Profile: ​

Mascarpone cheese is known for being high in vitamin A. 100 g of this type of cheese gives you ​36% of the vitamin A you need in a day.

It also provides you with ​7% of your necessary daily calcium.

Flavor:

This cheese has a mild flavor which is on the sweet side.

Texture and Appearance:

Mascarpone is white with a soft, creamy consistency much like that of butter.

Indeed, it is actually classified as a special type of cream cheese, though it is distinct from the type of cheese which is usually being specified when someone mentions “cream cheese.”

Notes:

Because of its sweet, mild flavor profile, this Italian cheese is often enjoyed with fruit or incorporated into dessert recipes.


​Delicious Cheesy Recipes to Tr​y

​Now that you have been introduced to many different types of cheese, it is time to learn how to use some of these cheeses in tasty recipes!

Here are a few to try to broaden your experiences of the wide world of cheese.

​The sugar in the ingredients can be exchanged for a sweetener such as stevia or swerve.

1. Wisconsin Baked Five-Cheese Macaroni and Cheese

​Why put just one type of cheese in your mac n’ cheese when you can put in five?

Here’s a deliciously cheesy recipe that any Wisconsinite would be proud of.

Wisconsin Baked Five-Cheese Macaroni and Cheese

Ingredients

  • 16 ounces of elbow macaroni
  • 1 cup Swiss cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup provolone cheese, shredded
  • 1 cup parmesan cheese, grated
  • ½ cup ricotta cheese
  • 1 tablespoon parsley, chopped
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • ½ cup heavy cream
  • ½ cup sour cream

Directions

  1. ​Start by preheating your oven to 400 degrees Fahrenheit.
  2. Get a 9x13 baking dish and grease it.
  3. Put a saucepan on the oven on high and add a little salt to the water. Wait for the water to boil.
  4. Pour the macaroni into the saucepan and cook for 6-8 minutes. Once the noodles are done, you can strain the water out and set them aside.
  5. Next, add all the cheeses except the ricotta to a separate large bowl.
  6. Mix the cheeses together so that they are evenly integrated.
  7. Take half a cup of cheese out of the bowl and put it in a separate bowl for now.
  8. Add the sour cream, heavy cream, and ricotta to a third bowl. Blend them together with a spoon.
  9. Sprinkle in the garlic salt, Italian seasoning and parsley. Stir again to distribute all ingredients evenly.
  10. ​Now add the sour cream mixture you just made to the large bowl where you mixed the other cheeses. Pour the macaroni in as well. Mix everything together.
  11. Pour this mixture into your baking dish.
  12. Remember the small bowl of cheese you set aside? Grab that, and scatter it on top.
  13. Bake for 10 minutes.
  14. Switch to the “broil” setting on your oven, and cook for 5 minutes more. When the top of the macaroni and cheese is lightly browned, it is done.

2. Amish Breakfast Casserole With Three Cheeses

Looking for a tasty breakfast food that’s loaded with cheese? This traditional casserole may be the ultimate comfort food.

Amish Breakfast Casserole With Three Cheeses

Ingredients

  • 1 chopped sweet onion
  • 1 pound of sliced and diced bacon
  • 9 beaten eggs
  • 4 cups of shredded hash browns
  • 1 ½ cups of cottage cheese
  • 2 cups cheddar cheese, shredded
  • 1 ¼ cups Swiss cheese, shredded

Directions

  1. ​Preheat your oven to 350 degrees Fahrenheit.
  2. Get a baking dish measuring 9x13, and grease the inside.
  3. Turn your stove on medium high, and put a frying pan on the burner.
  4. Add the bacon and onion to the pan.
  5. Stir the bacon and onion around, cooking them evenly for around 10 minutes. When they have been nicely browned, they are done.
  6. Remove and drain the onion and bacon. Put them in a large bowl.
  7. Add the rest of the ingredients to the large bowl: all the cheeses, the potatoes, and the eggs. Mix them together.
  8. Once your ingredients are evenly mixed, pour them into the baking dish.
  9. Put the dish in the oven and cook for 45-50 minutes.
  10. Allow the casserole to cool for about 10 minutes after you remove it form the oven.

3. Southern Pimento Cheese

​Been looking for a recipe for a delicious cheesy dip or spread which goes great with a variety of dishes? Look no further.

southern pimento cheese

Ingredients

  • 2 cups extra-sharp Cheddar cheese, shredded
  • 8 ounces softened cream cheese
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces diced pimentos
  • 1 jalapeno pepper (minced, with the seeds removed)
  • Salt and pepper to taste

Directions

  1. Combine all of the ingredients in a bowl.
  2. Get a mixer and blend at medium.
  3. Once the ingredients are thoroughly blended, the dip is ready.

4. Gnocchi Made With Squash and Mascarpone

Gnocchi Made With Squash and Mascarpone

This is a recipe for making a gnocchi-type dumpling using squash instead of potato.

Ingredients

  • 1 pound butternut squash
  • 2 eggs
  • 1 cup mascarpone cheese
  • ½ cup parmesan cheese
  • 1 cup flour
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cayenne, salt and additional ground pepper to taste
  • ½ cup butter, unsalted1 tablespoon parmesan cheese
  • ¼ cup sage leaves, fresh and sliced

Directions

  1. ​Remove the stem from the butternuts squash and cut it in half along its length.
  2. Microwave the squash for around 8 minutes. It is done when it is tender. Cool it off on a piece of paper towel. Remove the skin, and set it aside for now.
  3. In a bowl, whisk together the parmesan, mascarpone, eggs, salt and pepper.
  4. Add the butternut squash and keep whisking. Once all the ingredients are blended, you can proceed.
  5. Whisk in the flour gradually until well-blended.
  6. Cover the mixture and put it in the fridge for 8 hours minimum.
  7. Put a large saucepan on the stove and pour water inside. Add a dash of salt and bring it to a boil.
  8. Cut a third of the butter off and place it on a large non-stick frying pan. Melt it, and then remove it from the burner.
  9. Get the mixture you made 8 hours before with the squash, and drop one spoonful at a time into the boiling water. Each spoonful will become a finished gnocchi. When they float to the top of the water, they are almost done. Cook them for just one more minute, and then remove them. Drain them thoroughly, and then add them to the frying pan.
  10. With the frying pan on medium high, fry up the gnocchi so they have a golden brown color. This takes about 3 minutes per side. While you are doing this, season them using the black pepper, salt, cayenne and sage leaves.
  11. Remove the gnocchi from the stove and put them in the bowl to serve. Before you do, drizzle some of the butter from the frying pan on top and add a dash of parmesan.

5. Two Cheese Fondue

cheese fondue

​This is a great recipe for parties, or just for indulging yourself in some cheesy delight.

Ingredients

  • ½ pound Swiss cheese, shredded
  • ½ pound Gruyere cheese, shredded
  • 1 cup dry white wine
  • 2 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Whatever you want to dip (bread, etc.)

Directions

  1. ​Add the wine to your fondue pot and simmer it.
  2. Add ¼ pound of Swiss, and ¼ pound Gruyere.
  3. Stir and wait for the cheeses to melt.
  4. Add in the remaining ¼ pound of Swiss, and ¼ pound Gruyere.
  5. Stir and wait for them to melt.
  6. Add the nutmeg and salt, and stir thoroughly.
  7. At that point, the fondue is ready. Enjoy.

6. Cream Cheese Dessert Squares

​This simple but delectable recipe makes a great dessert for any cheese lover.

cream cheese dessert squares

Ingredients

  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 8 ounces of cream cheese
  • 8 ounces of crescent roll dough
  • ¼ cup white sugar
  • 1 teaspoon cinnamon

Directions

  1. ​Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a pan measuring 9x13 inches.
  3. Layer the bottom of the pan with one can of crescent rolls. Compress them a bit with your hand as you do. Set it aside for now.
  4. Get a medium-sized bowl, and mix the cream cheese, vanilla and sugar inside.
  5. Add this layer to the pan.
  6. Add another layer of crescent rolls to the top. These ones should not be compressed.
  7. Melt the butter, then pour it on top.
  8. Sprinkle the top with cinnamon and sugar.
  9. Put the baking dish in the oven and bake for 25-30 minutes. When the top has a light golden color, it is done.

7. Mascarpone Berry Brulee

​Here is a fancy dessert which is perfect for a summer day. If you prefer, you may use cream cheese in place of mascarpone.

Mascarpone Berry Brulee

You can also substitute other berries of your choice. If you can use fresh berries, that is preferred, but alternately you can go with frozen ones.

Ingredi​ents

  • ½ pint blackberries
  • 1 pint strawberries
  • Juice from ½ orange
  • 1/3 cup white sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon white sugar
  • 8 ounces mascarpone cheese
  • 2 shortcakes, cut in half horizontally
  • 3 drops vanilla extract
  • 4 teaspoons white sugar

Directions

  1. ​Get a large bowl and mix together the blackberries, strawberries, orange juice and 1/3 cup sugar.
  2. Grab some plastic wrap to cover the bowl with, and then put it in your fridge to chill for a minimum of 2 hours.
  3. Get a second bowl and add the mascarpone, ½ teaspoon sugar, vanilla extract, and lemon zest. Mix the ingredients together thoroughly.
  4. Next, get the shortcake halves, and coat the top of each one with the mascarpone mix you just made.
  5. Sprinkle a teaspoon of sugar on each.
  6. Get a kitchen torch, and apply for 20 or 30 seconds to the top of each shortcake. This will have the effect of carmelizing the sugar.
  7. Put each shortcake in the middle of its own serving bowl, and then place the berries and juice around it. This can have an aesthetically pleasing effect.

I hope you enjoy these tasty cheese recipes!

Conclusion: Cheese is a Delicious, Diverse, Rich Source of Nutrition

I’d like to say you are now pretty much an expert on cheese, but that would really undermine the complexity and nuance which characterizes the entire world of cheese.

But what you do have is an understanding of how different types of cheese are made and classified, and you are familiar with the nutritional profiles of numerous types of cheeses.

This gives you a great springboard for exploring the cheese universe.

So next time you are at the grocery store, pick up a few new types of cheese to try. Your taste buds and your health will thank you!

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  • Updated August 20, 2018

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Cheese is a wonderful food obtained from milk. It can be used in many different recipes. Though we use to make curd and other milk products at home, most of us do not try making cheese. You shared the basic steps to make the cheese. From the steps it seems like cheese can be easily prepared. In super markets we come across different variety of cheese. We are totally unaware of their names. Your post have helped to distinguish between different varieties of cheese. Keep sharing more such posts.

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