How Many Types Of Cheese Are There

We open with a clear estimate: about 2,000 named varieties exist worldwide. This count shifts as regional styles and modern experiments emerge.

We will map this vast list by texture and aging so readers can shop with confidence. Expect fresh, soft, semi-soft, semi-hard, hard, blue, processed, flavored, smoked, and aged-fresh styles.

Examples matter. Mozzarella, Brie, Gouda, Cheddar, Parmesan, Roquefort, and American slices show how a single variety can perform differently in salads, sandwiches, soups, and boards.

Milk source—cow, goat, sheep, or blends—shapes aroma and melt. We explain rind styles, moisture, and aging to set cooking expectations and help pick the right type for each recipe.

Our guide aims to be practical and concise. We preview quick lists for pantry staples, best melters, and great non-melters so you can cook and pair with ease.

What we mean by “types” of cheese in the present day

When we say “types” today, we mean a practical mix of style family, production process, and named variety. Labels on store shelves can show a texture class, a rind style, or a familiar variety name, and shoppers meet all three at once.

Texture categories—fresh, soft, semi-soft, semi-hard, hard—matter in the kitchen. Moisture and texture predict whether a cheese will melt, slice, spread, or crumble.

• Rind signals production: natural, bloomy, or washed rind change flavor as cheese ages.
• Some products are cheese made by blending and stabilizing for steady melt, like American slices.
• Whey-based items such as ricotta come from the liquid after curd separation and serve different uses.

We will use consistent descriptors—texture, rind, age—so readers can compare varieties and pick cheeses often used for everyday meals.

How Many Types Of Cheese Are There

Estimating a global total means tracing protected names, seasonal specialties, and small-batch runs that add entries each year.

Why estimates hover around two thousand worldwide

We count about 2,000 named entries in global references, but that number moves. Some listings include regional variants and seasonal batches that never leave their home valleys.

How regional styles and naming expand the count

Protected names and similar products both make the list grow. For example, Parmigiano-Reggiano is distinct from Grana Padano even though both come from the same Grana method.

• Local naming often turns one recipe into several named varieties across borders.
• Different milk sources multiply options: made cow milk, goat milk, and made sheep milk produce distinct results.
• Modern artisans create flavored or smoked versions, and those new labels join catalogs.

We treat the 2,000 figure as a snapshot. Our listicle approach next will group key categories so readers can explore representative type cheese and navigate the range without getting lost.

The main cheese categories by texture and aging

We sort the big world of cheese into clear groups based on texture and aging so readers can find what works in the kitchen.

Fresh cheese

Fresh cheese is unaged, very moist, and mild. Think mozzarella, ricotta, and chèvre—great in salads, spreads, and quick cooking.

Soft-ripened with edible rind

Soft-ripened varieties develop a bloomy, edible rind and a creamy center. Brie and Camembert gain mushroomy aromatics as they mature.

Semi-soft and melt-friendly

Semi-soft cheeses are pliable and excel at melting. Gouda, Havarti, and Fontina perform well in hot dishes without excessive oiling off.

Semi-hard everyday slicers

Semi-hard styles slice cleanly and work for sandwiches and snacking. Cheddar, Edam, and Monterey Jack are versatile pantry picks.

Hard and grating cheeses

Hard cheeses are aged, dense, and intensely flavored. Parmesan, Pecorino Romano, and Gruyère are ideal for shaving or grating over hot plates.

Blue cheeses with Penicillium

Blue cheeses show blue-green veining from Penicillium cultures. Roquefort, Gorgonzola, and Stilton add pungent tang to dressings and boards.

Processed, flavored, and smoked styles

Processed slices and flavored or smoked variations give consistent melt and added character. Examples include American slices, Pepper Jack, and smoked Gouda.

• Fresh cheese: high moisture, mild, versatile.
• Rind signals handling and flavor intensity.
• Milk, moisture, and aging drive texture and kitchen performance.
• Each category contains many varieties we expand on later.

By milk type: cow, goat, sheep, and blends

We group cheeses by the milk used, since milk shapes flavor, fat, and how varieties behave in the kitchen.

Made cow milk classics for sandwiches and melts

Cow milk yields many everyday slicers and melters. Cheddar, Gouda, and Mozzarella cover mild to sharp profiles. These made cow options anchor burgers, panini, and casseroles.

Goat milk cheeses with tang and creamy texture

Goat milk items, like chèvre, bring bright tang and a soft, spreadable body. Use goat cheese on salads, roasted veg, or warm to add a lively accent.

Sheep milk standouts with nutty depth

Cheeses made from sheep milk often taste rich and nutty. Manchego and Pecorino Romano are firm and grate well. They pair nicely with robust meats and olives.

Sheep goat milk blends and what they bring

Blends balance tang and richness. Mediterranean and Middle Eastern traditions use sheep goat combinations to create complex, board-ready flavors. Try blends warmed or crumbled in warm dishes.

• Fat and protein differences shape mouthfeel, melt, and aroma.
• Made cow options range from mild to sharp and cover most supermarket staples.
• Made sheep choices give intense flavor and excellent grating potential.
• Pairing tips: goat with roasted vegetables, sheep with hearty meats, cow with sandwiches and melts.

Storage note: keep mild fresh items cold and sealed. Let aged wedges temper before serving to release fuller aroma and flavor.

Fresh cheese list: mild flavor, high moisture, versatile

The fresh group is unaged, very moist, and offers a mild profile that suits many plates. We cover common examples, their texture, and where each shines in the kitchen.

Mozzarella, fresh mozzarella, and bocconcini

Fresh mozzarella is elastic and packed in water. Low-moisture versions melt well on pizza, while bocconcini—small “little bites”—work great in salads and skewers.

Ricotta, cottage cheese, and farmer’s cheese

Ricotta is a whey cheese used in lasagna and desserts. Cottage cheese is curdy and spoonable. Farmer’s cheese is pressed and drier, good for toasts and bowls.

Cream cheese and mascarpone for spreads and desserts

Cream cheese is smooth and tangy for bagels and frostings. Mascarpone has higher cream content and suits rich desserts like tiramisu.

Paneer and queso fresco for crumbly, non-melting uses

Paneer and queso fresco stay intact when heated. They are mild, grillable, and excellent crumbled over spiced vegetables.

• Pairings: fresh mozzarella with tomatoes; ricotta with honey; cottage cheese with fruit; paneer with spiced veg.
• Shopping tip: check made cow milk labeling and packing-liquid dates for freshness.
• Storage: keep fresh cheeses cold and submerged if packed in brine; use within a few days once opened.

Soft and soft-ripened cheeses: creamy centers, edible rind

Soft-ripened varieties show their character through a delicate surface and a lusciously creamy center. We begin with a short guide to taste, service, and storage so you can enjoy these rounds at their best.

Brie and Camembert on crusty bread

Both are white, bloomy‑rind classics made primarily from cow milk. The rind is edible and adds mushroomy, buttery flavor to each bite.

Brie tends to be more luscious and mild. Camembert is denser and tastes bolder. Serve at room temperature to open aroma and soften the interior.

Burrata’s cream-filled interior

Burrata has a thin exterior and a soft mix of stringy curd and fresh cream inside. It pairs beautifully with tomatoes, basil, olive oil, and crusty bread.

• Bloomy rind: edible and integral to flavor; look for a uniform white bloom.
• Serving: let rounds sit 30–60 minutes to improve texture and aroma.
• Pairings: crusty bread, honey, fruit preserves, light sparkling wine, or crisp apples.
• Baking tip: score or remove a small top and bake until the center oozes for a melty centerpiece.
• Storage: keep wrapped, avoid excess moisture, and use within a few days once cut.

Semi-soft cheeses that melt well

These mid‑moisture cheeses deliver a smooth, even melt that works across casseroles, grilled sandwiches, and creamy bakes.

Gouda, Havarti, and Fontina in hot dishes

Gouda and Havarti bring a gentle, buttery flavor that supports other ingredients in gratins and baked casseroles.

Fontina softens into a creamy base, ideal for sauces and mac‑and‑cheese where consistent melting matters.

Monterey Jack, Pepper Jack, and Muenster

Monterey Jack and Pepper Jack are American favorites for quesadillas and breakfast bakes; monterey jack adds mild creaminess while Pepper Jack gives a spicy lift.

Muenster melts reliably on burgers and hot sandwiches thanks to its pale interior and smooth body.

Port Salut and Jarlsberg as mild, buttery options

Port Salut offers a soft, mild profile and buttery flavor. Jarlsberg gives sweet nuttiness and open texture that melt without greasing out.

• Why they melt: balanced moisture and fat prevent oil separation.
• Tip: shred for even coverage and cook on lower heat.
• Choose made cow or made cow milk varieties for familiar family dishes.

Semi-hard to hard cheeses for slicing, shaving, and grating

Semi‑hard and hard varieties form the backbone of slicing, shaving, and grating in everyday cooking. We rely on these firmer options when we need clean slices, fine shavings, or a robust grate to finish a plate.

Cheddar, Colby, and Colby-Jack

Cheddar ranges from mild to sharp and gets its body through cheddaring, a curd‑stacking step that builds structure and texture. Colby is softer and less tangy, and Colby‑Jack blends Colby with monterey jack for marbled, sandwich‑friendly slices.

Parmesan, Grana Padano, and Pecorino Romano

Parmesan is hard and granular, ideal for grating over pasta and risotto. Grana Padano matures faster and offers similar savory punch. Pecorino Romano is made sheep milk and brings salty, bold flavor for cacio e pepe or robust finishes.

Gruyère, Emmental, and Swiss styles

Gruyère melts into nutty, smooth sauce for French onion soup and croque monsieur. Emmental (Swiss) adds sweet tang and characteristic holes. Both perform well when a creamy, cohesive melt matters in hot dishes.

Edam and Provolone in everyday dishes

Edam’s semi‑hard body and wax rind make it easy to slice and transport. Provolone is sweetish and often sliced for sandwiches or melted in simple dishes. We also recommend shaving firmer wheels over salads to add umami without heavy richness.

• Rind cues show aging; store cut faces wrapped to avoid drying.
• Expect crumbly texture in well‑aged cheddar and parmesan rinds.
• Choose cow milk or made sheep milk to tailor salt and punch in your recipes.

Blue cheese at a glance: bold veins, tangy bite

Bold veins and sharp aromatics define the blue family and tell us what to expect on the plate. Blue cheese is made with Penicillium cultures that produce blue‑green streaks and a pungent aroma.

Examples include Roquefort, Gorgonzola, and Stilton. Roquefort uses sheep milk, while Gorgonzola and many others come from made cow or goat milk. Some cheeses are creamy and spreadable; others have a firmer, crumbly texture.

We like to crumble blue over salads, steak, or into compound butters. For sauces, crumble gently into warm cream or butter so the flavor melds without breaking the emulsion.

Serve slightly cool, not fridge‑cold, to release aromatics. Store rounds wrapped in breathable paper to limit ammonia build‑up around the rind.

• Pair with honey, pears, or figs to soften pungency.
• Taste several varieties to find your preferred intensity.

Iconic cheeses you’ll meet often in U.S. kitchens

Across American pantries a few cheeses act as everyday workhorses for quick meals and special dishes. We highlight staples that cover melting, grating, crumbling, and simple finishing touches.

Cheddar, Mozzarella, and Parmesan

Cheddar is a versatile staple, ranging from cheese mild to aged sharp. We use it for sandwiches, burgers, and grated accents.

Mozzarella melts well and gives that stretch on pizza and baked pastas. Parmesan is hard and nutty; grate it over pasta and salads for a savory finish.

Feta and Cotija for bright, salty crumble

Feta adds tang to salads and bowls. Cotija stays crumbly and is perfect for tacos and elote where you want texture without melting.

Gorgonzola and Roquefort for dressings and sauces

These blue varieties bring sharp, salty depth to dressings, steak toppers, and creamy sauces. A little goes a long way.

Gouda and Gruyère for buttery melt

Gouda and Gruyère melt into nutty, buttery layers for panini, gratins, and casseroles. We recommend shredding for even coverage.

• Pantry core: Cheddar, Mozzarella, Parmesan—shred and grate fresh when possible.
• Salads & tacos: Feta and Cotija for salty crumble at the end of cooking.
• Creamy helpers: Monterey Jack and cream cheese for mild sauces and spreads; cottage cheese for protein snacks.
• Bread pairings: baguette with Gruyère or Gouda; crostini with blue cheese and honey.
• Labels: most supermarket staples list cow milk or made cow milk on the pack; check origin if it matters.
• Storage: keep wedges wrapped and blocks sealed to prevent drying and flavor transfer.

Processed and specialty cheeses for convenience and flair

For quick weeknight builds and party spreads, processed and specialty offerings deliver consistency and flair. We define what each format brings so you can pick the right option for sandwiches, dips, or a simple board.

American slices for ultra-smooth melts

Processed refers to cheese made by blending natural curds with emulsifiers. That gives an ultra-smooth melt and steady texture on burgers and grilled sandwiches. We recommend slices when predictable melt matters.

Cold-pack and flavored spreads

Cold-pack blends pair fresh and aged styles into spreadable tubs or logs. Flavored options—Pepper Jack, herbed spreads—add quick character for crackers and party dips. Use cream cheese as a neutral base and stir in spices or chopped peppers.

Smoked variants for depth

Smoked Gouda and smoked Cheddar give instant aroma and a savory finish without extra cooking. They match ham, roasted vegetables, or mac and cheese for added depth.

• Check labels for milk source and added flavors (milk, smoked, peppers).
• Store spreads sealed and slices stacked cold to preserve texture.
• Expectation: processed options trade flavor complexity for consistent performance that melts well.

Rind, texture, and whey: how process shapes type

Production choices—curd handling, pressing, and aging—write the story of a wheel’s final feel and flavor. We track how moisture and whey removal set the base for a cheese’s texture and kitchen use.

Curd handling, cheddaring, and moisture control

Curd size, stirring, and heating control how much whey leaves the curd. Smaller curds and more pressing mean drier, firmer results.

Cheddaring stacks and flips warm curd slabs to squeeze out whey and build layers. That step creates cheddar’s crumb and slice-ready body.

Natural, bloomy, and washed rinds explained

Rind signals aging style and expected aroma. Bloomy rinds (Brie, Camembert) host surface mold that yields a soft, creamy core and mushroomy notes.

Washed rinds are bathed in brine or cultures. They develop sticky surfaces and assertive aromatics, as with Limburger. Natural rinds form from ambient cellar conditions and protect firmer, aged wheels.

• Whey expulsion links to firmness; more whey out means denser texture and longer aging potential.
• Trim a rind only if its aroma overpowers your dish; otherwise serve it for full flavor.
• Read labels for rind and aging notes to predict melting, slicing, or grating behavior.

Melting behavior: cheeses that melt well versus those that don’t

Understanding melt lets us pick the right cheese for sandwiches, casseroles, or skewers. We explain why some dairy turns silky while others keep shape under heat.

Best picks for grilled cheese, burgers, and casseroles

Semi-soft and Swiss-style varieties melt well into smooth layers. Reliable melters include Gouda, Fontina, Jarlsberg, Gruyère, and processed American. These choices give even stretch and creaminess on bread and in baked dishes.

Tip: shred and layer thin, then cook on moderate heat. For casseroles, add a small amount of starch to keep sauces cohesive and prevent oil separation.

Great non-melters for grilling, frying, and crumbling

Paneer and halloumi resist melting, so they grill or fry without losing shape. Halloumi often uses sheep or goat milk and gains extra firmness from its milk makeup. Serve grilled pieces with lemon and herbs for bright contrast.

Beware high direct heat like broiling; it can cause some cheeses to brown and release oil before they melt. We often blend Gruyère with mild Jack to balance stretch and flavor.

Pairing cheese with dishes: salads, sandwiches, and crusty bread

Pairing the right dairy with a dish makes simple meals feel deliberate and balanced. We focus on small, practical choices that work across salads, sandwiches, and boards.

Salads and bowls with fresh and blue cheeses

For salads and grain bowls, fresh mozzarella, feta, and crumbled blue deliver clear contrasts. Fresh mozzarella adds cream without salt; feta (often sheep or goat milk) gives tang and stays crumbly.

Cottage cheese is a mild, protein-rich option in bowls with herbs and vegetables. Blue cheeses bring boldness—use sparingly to avoid overpowering greens.

Sandwiches and panini with semi-soft and Swiss styles

Semi-soft and Swiss-style varieties melt evenly and add nuttiness. Jarlsberg and Gruyère are top choices for panini and grilled sandwiches.

We recommend shredding these cheeses for even coverage and moderate heat to prevent oiling out. These picks make sandwiches warm, cohesive, and flavorful.

Charcuterie boards that balance texture and flavor

Build a board with soft, semi-soft, hard, and blue cheeses for variety. Add smoked Gouda or aged Cheddar to deepen savory notes alongside cured meats and mustard.

Use crusty bread as a base for soft-ripened wheels and finish with honey or olive oil. Serve cheeses near room temperature and pre-slice where needed.

• Salads: top with fresh mozzarella, feta, or blue for creamy or tangy balance.
• Sandwiches: pick Jarlsberg, Gruyère, or semi-soft for melt and nuttiness.
• Boards: include smoked options and cottage cheese for texture and creaminess.

Sheep, goat, and cow milk compared: flavor, fat, and texture

Comparing cow, goat, and sheep milks shows why similar recipes yield very different results.

Made cow milk cheeses span mild to sharp and dominate supermarket shelves. Their fat and protein balance lets makers produce a wide flavor range and predictable texture for sandwiches, melts, and grating.

Goat milk brings sharper notes from short‑chain fatty acids. That tang pairs well with herbs and citrus and creates soft, spreadable rounds ideal for salads and toasts.

Sheep milk has higher solids and a naturally rich creaminess. Varieties like Manchego show nutty depth that shaves and grates beautifully over roasted meats and pastas.

• Fat/protein: higher solids = fuller mouthfeel; lower = lighter texture.
• Blends (sheep goat milk) balance tang and cream for versatile cheeses.
• Substitution tip: swap goat for cow to add brightness; use made sheep to amp richness.
• Digestibility varies—try small tastings to find what suits you.
• Serving: temper aged wedges before plating to release aroma without overpowering companions.

Why the exact number keeps changing

A fixed tally is elusive: seasonal batches, smoking experiments, and regional naming all push totals up and down.

We track several drivers that expand or shrink the list. Artisans add flavored and smoked variants. Protected names and local equivalents both get counted as separate entries.

• New artisan creations spin off named variety each year.
• Protected designations and regional equivalents inflate totals across borders.
• Process innovations—smoking, short aging, flavoring—create labeled types.
• Seasonal milk shifts and intentional blends yield distinct market offerings.
• Retail labels like “Parmesan‑style” or “Swiss” broaden category buckets.
• Some styles fall out of production, while trends—spicy, extra‑aged—drive new entries.

Because classification blends culture and market choices, we suggest using families and key characteristics rather than only names. That approach helps us shop and cook with confidence.

Where we go from here: exploring the world’s cheese varieties

We suggest a small plan to turn curiosity into better weeknight cooking and boards.

Start with familiar anchors like cheddar and parmesan, then try an aged or regional version to taste the difference. Add one fresh cheese with a soft cream note and one bold blue or washed‑rind pick each week.

Build simple boards with crusty bread, nuts, and seasonal fruit to frame new wedges. Rotate selections through salads, pasta, and baked dishes to learn melt and crumble behavior and to enjoy more varied food.

Read labels for milk source and rind style, keep a grater, a reliable melter, a fresh option, and a bold accent in the pantry, and experiment with honey, chutney, olives, and pickles to find pairings that sing.