There’s a reason why photographers ask you to “say cheese”. That brings a smile on our face, so does food with extra cheese. Here are the Top 15 kinds of cheese that every cheese lover must try. That’s because they’re scrumptious as well as nutritious!
1) Gouda cheese
Gouda is a mild cheese, yellow in colour, that is made from cow’s milk. Sometimes the term is extended to similar other categories of cheese which are produced in the traditional Dutch manner. It produces energy of 356 calories per 100 grams. There are 80 subcategories of the cheese, it’s sweet and somewhat fruity in taste.
2) Edam Cheese.
It’s a semi-hard cheese named after the province of Holland. It originated in the Netherlands. It produces 357 calories per 100 grams. It is salty and mildly tangy in taste. However, it is also pretty Dutch in nature. It’s completely yellow. It has a soothing texture.
3) Cheddar cheese
Originating in the English village of Cheddar in Somerset, it is relatively hard. Off white in colour, it has a very sharp taste. It is often used in shreds. It is high in calories, producing 402 calories per 100 grams. Cheddar can be combined with other varieties to add sharpness.
4) Emmental Cheese
It is a yellow, medium-hard Swiss cheese. The taste is savoury, but it is mild. Its calorific unit is 37 per 10 grams. Therefore, comparatively, it’s low in calories. Also, it is the same cheese Jerry and Nibbles crave for in Tom and Jerry!
5) Maasdam Cheese
An enlivening Swiss-style Dutch cheese with a lower shelf life. It is made of cow’s milk. The characteristic large holes are a result of ripening. The fat content in the cheese is 45%. Sometimes it’s waxed like Gouda.
6) Tilsit Cheese
It is a light yellow, semi-hard and semi ripened cheese. They were established in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. It produces 340 calories per 100 grams. The flavour is mild, soft and it has characteristic tiny holes.
7) Brie Cheese
It is a soft cheese produced from cow’s milk, it is named after the French region from which it originated. It is white in colour but has a grayish cast on it. The flavour of this cheese can be altered based on the ingredients. It produces 334 calories per 100 grams.
8) Mimolette Cheese.
It is traditionally produced in a city called Lille in France. In France, it is also known as Boule de Lille, based on its origin. It’s primarily a hard cheese. It tastes nutty, sometimes fruity. This category of cheese is eaten as a whole snack.
9) Leerdammer cheese
It is a Dutch semi-hard cheese made of cow’s milk. The time of aging varies from 3 to 12 months. It has a beautiful creamy white texture. It was somewhat made to be similar to the Emmental cheese but the taste of this cheese is rounder. Its flavour is somewhat sweet and nutty.
10) Dorblu cheese
Dorblu is a blue cheese that is made using pasteurized cow’s milk. It is for cheeseboard servings, perfect for sandwiches or cocktail canapes. However, this category is less famous in the East.
11) Sulguni Cheese
Sulguni is a brined Georgian cheese that originates from the Samegrelo region. It has a sour and moderately salty taste. Its nickname is “pickle cheese” due to the process of its making. Its colour ranges from white to pale yellow.
12) Camemburt cheese
This category of cheese is made of ripened cow’s milk. It is moist, soft and creamy. It was established in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie. It is preferred due to its low calorie count, it produces 299 calories per 100 grams.
13) Roquefort cheese
It is a sheep milk cheese primarily produced in the South of France. It is a part of the French blue cheese, the taste varies as per ingredients.
14) Gruyère cheese.
Gruyère is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland. It is named after the town of Gruyères. It is high in calories. It produces 413 calories per 100 grams.
15) Reblochon Cheese
Reblochon is a soft washed-rind and smear-ripened French cheese. It is made in the Alpine region of Savoy from raw cow’s milk. It has an intense nutty after taste and its great to be served on cheese board or with potatoes.