Types of cheese
Filter 108 cheeses by style, milk, or name. Every cheese is scored on real attributes.
Abbaye de Belloc
A semi-firm body, with melts decently.
Abondance
Melts beautifully, with a semi-firm body.
American Cheese
Melts beautifully, with a rich, creamy texture.
Appenzeller cheese
Melts beautifully, with a moderately tangy flavor.
Asiago
A firm body, with a moderately tangy flavor.
Babybel
Melts beautifully, with a smooth texture.
Bel Paese
Melts beautifully, with a rich, creamy texture.
Bleu d'Auvergne
A sharp, bold bite, with a pungent aroma.
Boursin cheese
A rich, creamy texture, with melts decently.
Bra cheese
Melts decently, with a semi-firm body.
Brie
A rich, creamy texture, with melts beautifully.
Brillat-Savarin cheese
A rich, creamy texture, with melts decently.
Brunost
A smooth texture, with a semi-firm body.
Buffalo mozzarella
Melts beautifully, with a rich, creamy texture.
Burrata
A rich, creamy texture, with melts beautifully.
Cabrales cheese
A pungent aroma, with a sharp, bold bite.
Caciocavallo
Melts beautifully, with a semi-firm body.
Caerphilly cheese
Melts decently, with a semi-firm body.
Cambozola
A rich, creamy texture, with melts beautifully.
Camembert
A rich, creamy texture, with melts beautifully.
Chaource cheese
A rich, creamy texture, with melts decently.
Cheddar
Melts beautifully, with a sharp, bold bite.
Cheshire Cheese
Melts decently, with a semi-firm body.
Colby
Melts beautifully, with a smooth texture.
Comté cheese
Melts beautifully, with a firm body.
Cotija
A firm body, with a sharp, bold bite.
Cottage Cheese
A smooth texture, with holds its shape when heated.
Coulommiers cheese
A rich, creamy texture, with melts decently.
Cream Cheese
A rich, creamy texture, with melts decently.
Danbo
Melts beautifully, with a smooth texture.
Danish Blue
A pungent aroma, with a sharp, bold bite.
Double Gloucester cheese
Melts beautifully, with a semi-firm body.
Dunlop cheese
Melts beautifully, with a smooth texture.
Edam
Melts beautifully, with a semi-firm body.
Emmental
Melts beautifully, with a smooth texture.
Époisses
A pungent aroma, with melts beautifully.
Esrom
Melts beautifully, with a smooth texture.
Feta
A moderately tangy flavor, with a smooth texture.
Fontina
Melts beautifully, with a rich, creamy texture.
Fourme d'Ambert
A sharp, bold bite, with a pungent aroma.
Gorgonzola
A pungent aroma, with a sharp, bold bite.
Gouda
Melts beautifully, with a smooth texture.
Grana Padano
A firm body, with a sharp, bold bite.
Graviera
Melts decently, with a semi-firm body.
Gruyère
Melts beautifully, with a firm body.
Halloumi
A semi-firm body, with a smooth texture.
Havarti
Melts beautifully, with a rich, creamy texture.
Herrgårdsost
Melts beautifully, with a smooth texture.
Idiazabal cheese
A firm body, with a moderately tangy flavor.
Kasseri
Melts beautifully, with a moderately tangy flavor.
Kefalotyri
A firm body, with a sharp, bold bite.
Korbáčik
Melts decently, with a semi-firm body.
Langres cheese
Melts beautifully, with a rich, creamy texture.
Leerdammer
Melts beautifully, with a smooth texture.
Leipäjuusto
A smooth texture, with melts decently.
Leyden cheese
Melts decently, with a smooth texture.
Limburger
A pungent aroma, with melts beautifully.
Livarot
A pungent aroma, with melts beautifully.
Mahón cheese
A moderately tangy flavor, with a semi-firm body.
Manchego
A firm body, with a moderately tangy flavor.
Maroilles
A pungent aroma, with melts beautifully.
Mascarpone
A rich, creamy texture, with melts decently.
Minas cheese
A smooth texture, with melts decently.
Mizithra
A smooth texture, with holds its shape when heated.
Monterey Jack
Melts beautifully, with a smooth texture.
Morbier
Melts beautifully, with a smooth texture.
Mozzarella
Melts beautifully, with a smooth texture.
Muenster
Melts beautifully, with a smooth texture.
Munster
Melts beautifully, with a rich, creamy texture.
Neufchâtel
A rich, creamy texture, with melts decently.
Oscypek
A firm body, with a moderately tangy flavor.
Pag cheese
A firm body, with a moderately tangy flavor.
Paneer
A semi-firm body, with a smooth texture.
Panela
A smooth texture, with a semi-firm body.
Parmigiano-Reggiano
A firm body, with a sharp, bold bite.
Pecorino
A sharp, bold bite, with a firm body.
Pecorino Romano
A sharp, bold bite, with a firm body.
Pecorino Sardo
A firm body, with a moderately tangy flavor.
Pélardon
A smooth texture, with a moderately tangy flavor.
Picodon
A moderately tangy flavor, with earthy, aromatic notes.
Pont-l'Évêque
Melts beautifully, with a rich, creamy texture.
Port Salut
Melts beautifully, with a smooth texture.
Provolone
Melts beautifully, with a semi-firm body.
Quark
A rich, creamy texture, with holds its shape when heated.
Raclette du Valais
Melts beautifully, with a smooth texture.
Reblochon
Melts beautifully, with a rich, creamy texture.
Red Leicester
Melts beautifully, with a moderately tangy flavor.
Ricotta
A rich, creamy texture, with melts decently.
Roncal cheese
A firm body, with a sharp, bold bite.
Roquefort cheese
A pungent aroma, with a sharp, bold bite.
Sainte-Maure de Touraine
A smooth texture, with a moderately tangy flavor.
Salers
A firm body, with a moderately tangy flavor.
São Jorge cheese
Melts decently, with a moderately tangy flavor.
Sbrinz
A firm body, with a sharp, bold bite.
Scamorza
Melts beautifully, with a smooth texture.
Selles-sur-Cher cheese
A smooth texture, with a moderately tangy flavor.
Shropshire Blue
A sharp, bold bite, with a pungent aroma.
Stilton cheese
A pungent aroma, with a sharp, bold bite.
Stracchino
A rich, creamy texture, with melts decently.
Taleggio
Melts beautifully, with a rich, creamy texture.
Tête de Moine
Melts decently, with a moderately tangy flavor.
The Laughing Cow
A rich, creamy texture, with melts beautifully.
Tilsit cheese
Melts beautifully, with a smooth texture.
Tomme de Savoie
Melts decently, with a smooth texture.
Tvorog
A smooth texture, with holds its shape when heated.
Vacherin Mont-d'Or
Melts beautifully, with a rich, creamy texture.
Valençay
A smooth texture, with a moderately tangy flavor.
Wensleydale
Melts decently, with a smooth texture.