Know your
Cheese
15 classics from soft to hard
Fifteen classic European cheeses from soft to hard: Brie, Camembert, Roquefort, Gouda, Comté, Parmigiano and more, with the type of milk, texture and origin of each.
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- Brie de Meaux Cow · soft, bloomy rind East of Paris · France
- Camembert de Normandie Cow · soft, bloomy rind Normandy · France
- Sainte-Maure de Touraine Goat · soft log, ash rind, straw Touraine · France
- Roquefort Sheep · blue cheese Aveyron · France
- Gorgonzola Cow · blue cheese Lombardy · Piedmont · Italy
- Mozzarella di Bufala Campana Water buffalo · fresh, stretched curd Campania · Italy
- Feta Sheep, some goat · matured in brine Greece
- Gouda Cow · semi-hard Netherlands
- Manchego Sheep · semi-hard to hard La Mancha · Spain
- Cheddar Cow · hard, sharp Somerset · England
- Emmentaler Cow · hard, large holes Emmental · Switzerland
- Comté Cow · hard, fruity and nutty Jura · France
- Gruyère Cow · hard, savoury and nutty Western Switzerland
- Parmigiano Reggiano Cow · hard, aged at least 12 months Emilia-Romagna · Italy
- Pecorino Romano Sheep · hard, salty Sardinia · Lazio · Italy