Cheese, a Beginner’s Guide: 10 Must-Try Varieties

We loved mac and cheese growing up.

Who are we kidding, we still keep a few boxes in the cupboard at all times for “emergencies” and sudden cravings. Sometimes the emergency is the sudden craving! At some point though, we all wake up wondering what other cheesy delights this world has in store for us.

Here at TastyCue, we both grew up with only three varieties of cheese: white, orange, and marbled (white and orange cheese!). We both also still remember feeling cheated when we learned that all of those had actually just been cheddar masquerading as three different people the whole time!

So many cultures around the world have hundreds or thousands of years of history associated with the production of cheese that it can feel a bit like jumping into a new show deep into its twenty-eighth season and there are so many characters that it’s hard to keep track of the plot. This isn’t helped by the fact that businesses and restaurants are usually doing their best to make the varieties they use sound even fancier by throwing around a bunch of questionably pronounced foreign words and then garnishing it all with “artisan pickles and bread sticks”.

To help you get started, we’ve put together this Beginner’s Guide to Cheese. Listed below are ten varieties of cheese commonly found in North-American supermarkets; their history, how to pick them out of the lineup, what they’re supposed to taste like (hey, it’s all aged milk – sometimes things go sideways), and finally, what their most common uses are.

1. Cheddar

History: Originating from the English village of Cheddar in the 12th century, this cheese has gained international acclaim and is one of the most popular varieties in North America.

Physical Characteristics: Cheddar is usually pale yellow to deep orange, depending on whether it has been colored with annatto. It has a firm texture that becomes crumblier with age.

Flavor Profile: Young cheddar is mild and creamy, while aged cheddar develops a sharper, more complex flavor.

Uses: Cheddar is versatile, perfect for melting in grilled cheese sandwiches, enhancing mac and cheese, or enjoyed with crackers and fruit.

2. Mozzarella

History: Mozzarella has its roots in Italy, traditionally made from water buffalo’s milk. It became popular in North America, particularly in pizza and Italian dishes.

Physical Characteristics: Fresh mozzarella is soft, with a moist, elastic texture. It can be found in balls or logs, often packaged in water.

Flavor Profile: It has a mild, milky flavor, which can be slightly tangy in aged varieties.

Uses: Mozzarella is essential for pizzas, caprese salads, and lasagna, adding a creamy texture and subtle flavor.

3. Gouda

History: Gouda originated in the Netherlands over 800 years ago. It is named after the city of Gouda, where it was historically traded.

Physical Characteristics: Gouda ranges from pale yellow to deep gold, with a smooth and waxy rind. Young Gouda is creamy, while aged varieties become harder.

Flavor Profile: Young Gouda is mild and buttery, while aged Gouda has nutty, caramel notes and a crunchy texture from protein crystals.

Uses: It’s perfect for cheese boards, melts beautifully in dishes like mac and cheese, and can be enjoyed with fruits and nuts.

4. Brie

History: Brie hails from the Île-de-France region of France and has been produced since the 8th century. It has become a favorite in North American cheese platters.

Physical Characteristics: Brie has a soft, creamy interior and a bloomy white rind. It can be found in various sizes, from small wheels to larger rounds.

Flavor Profile: This cheese offers a rich, buttery flavor with earthy notes from the rind.

Uses: Brie is delightful when baked, served with fruit preserves, or enjoyed on crusty bread with a glass of wine.

5. Swiss

History: Swiss cheese, particularly Emmental, originated in Switzerland. Its characteristic holes, or “eyes,” result from the fermentation process.

Physical Characteristics: Swiss cheese is pale yellow with a smooth texture and is known for its large holes.

Flavor Profile: It has a mild, nutty flavor with a slightly sweet finish, becoming sharper as it ages.

Uses: Swiss cheese is commonly used in sandwiches, particularly Reubens and Paninis, and melts well in fondue or quiche.

6. Feta

History: Feta cheese dates back to ancient Greece and is traditionally made from sheep’s milk, although cow’s milk versions are common in North America.

Physical Characteristics: Feta is crumbly with a white, crumbly texture and is often packaged in brine to maintain moisture.

Flavor Profile: Feta is tangy and salty, with a distinctive sharpness that can vary by brand.

Uses: Feta is excellent in salads, such as Greek salad, as a topping for pizzas, or incorporated into dips and spreads.

7. Blue Cheese

History: Blue cheese has a rich history, with origins in France, Italy, and England. Its distinct flavor comes from mold cultures introduced during aging.

Physical Characteristics: This cheese has a blue-green marbling from Penicillium mold, with a crumbly texture that varies by type.

Flavor Profile: Blue cheese is pungent and salty, with a bold, tangy flavor that can be sharp or mild depending on the variety.

Uses: It is often crumbled over salads, used in dressings, or paired with meats and fruits for a rich flavor contrast.

8. Provolone

History: Provolone originated in Southern Italy and dates back to the 18th century. It has since gained popularity in various cuisines, particularly in North America.

Physical Characteristics: Provolone is a semi-hard cheese with a smooth, pale yellow rind. It comes in two main varieties: Provolone Dolce (mild) and Provolone Piccante (sharp), with the latter being aged longer.

Flavor Profile: Provolone Dolce has a mild, slightly sweet flavor, while Provolone Piccante is sharper and more robust, with a tangy finish.

Uses: Provolone is excellent for melting, making it a popular choice for sandwiches, particularly in Italian subs and pizzas. It also works well on cheese boards, paired with olives, meats, and crusty bread.

9. Monterey Jack

History: This cheese was developed in California in the 19th century and is named after the area where it was first produced.

Physical Characteristics: Monterey Jack is typically pale yellow, semi-hard, and has a smooth texture. Pepper Jack, a spicier variation, incorporates jalapeños.

Flavor Profile: It has a mild, buttery flavor, making it suitable for various dishes.

Uses: Monterey Jack is commonly used in tacos, quesadillas, and nachos due to its excellent melting properties.

10. Parmigiano-Reggiano

History: Known as the “King of Cheeses,” Parmigiano-Reggiano originates from Italy and has a history dating back to the Middle Ages.

Physical Characteristics: This cheese is hard and granular, with a golden-yellow color and a distinctive rind.

Flavor Profile: Parmigiano-Reggiano offers a rich, nutty flavor with a complex aroma, becoming more intense with age.

Uses: It’s ideal for grating over pasta, salads, and soups, and can also be enjoyed as a snack with balsamic vinegar or olive oil.

Last Words

All this and we’re just scratching the surface! These ten common varieties are an excellent starting point, though. Heck, grab any three or four of these and you can already put together a proper cheese board for when company is over. There may even be one or two that you find you can’t live without. Personally, if I only have four items in my fridge, one of them is a block of Parmesan.

My (Thomas) family has even somehow developed the tradition of gifting cheese slicers when somebody moves into a new home. Sidney got a bit confused when we moved in together and I got a bit misty when we were gifted a cheese slicer by my parents. Once you have a cheese slicer, it goes from being a house to a home!

One thing we’ve really come to love since moving to the United States is the odds-and-ends basket in the cheese section at many supermarkets here; just 2-5$ for a massive variety of sample-size cheeses that let you try out something you’re curious about or have never even heard of before without having to break the bank to do it!

We hope this simple list helped provide a bit of guidance, and perhaps brought a bit more confidence into your culinary adventures. 

Much Love,

Sidney and Thomas