7 cheeses you should always put on your cheeseboard

There are more than 1800 different types of cheese worldwide. They are often grouped by type of milk, texture, age, country of origin, flavour and preparation. Textures range from soft to hard, semi-hard, and semi-firm, while flavours range from mild to extra sharp. Some cheeses are fresh and meant to be eaten straight away, while others can be aged for months or even years. These are the main categories of cheese:

Blue cheeses: marbled blue jack, gorgonzola, cabrales, stilton and Danish blue.

Soft cheeses: goat's cheese, cottage cheese, cream cheese, feta, mascarpone, burrata, stracchino, ricotta, neufchatel and queso blanco.

Soft-ripened cheeses: brie and camembert.

Pasta filata (spun, stretched): halloumi, mozzarella and provolone.

Semi-hard cheeses: fontina, gouda, muenster, butterkäse, cheddar, colby, edam, emmental, gruyere, jarlsberg, manchego, gruyère, comté and Monterey Jack.

Hard cheeses: Parmigiano Reggiano, pecorino, beaufort, manchego.

Cheddar cheese

The village of Cheddar in Somerset is the birthplace of England's most beloved cheese. This cow's milk cheese is the most widely consumed in England and has become a worldwide favourite. What sets cheddar apart from other cheeses is its unique 'cheddaring' process, in which the curds are broken up to eliminate air and liquid before being stacked and pressed for ageing. This technique gives cheddar its signature texture and flavour, making it a favourite among cheese lovers around the globe. Young cheddars are typically mild and creamy, while aged cheddars develop a more complex flavour profile and become crumbly.

Brie

Brie, a soft farmhouse cheese, originated in Seine-et-Marne, France, and has a rich, buttery and fruity flavour that becomes increasingly earthy with age. Made with cow's milk, it has a runny, creamy texture and a strong earthy aroma, with a soft, edible rind and smooth, creamy interior. Cream is added to the production process, contributing to brie's texture. Brie is best enjoyed at room temperature with crackers or bread, and its soft, silky texture allows it to be easily spread. While traditionally made from cow's milk, brie can also be made from goat's milk and is a beloved cheese around the world with its delicate, bloomy rind of white mould.

Goat's cheese

Goat's cheese is a tangy, soft cheese made from goat's milk. Its unique flavour is due to the presence of fatty acids, making it more pungent than cow's milk cheese. The cheese typically comes in a white log or roll, commonly served on charcuterie boards with jams or mixed into salads.

Gouda

Gouda is one of the most popular cheeses in the Netherlands and worldwide and is one of the oldest cheeses on record, dating back to the 12th century. It's a semi-hard cheese made from cow's milk. With its rich caramelised flavour and springy texture, gouda is a versatile cheese that can be enjoyed on its own or paired with other foods. Younger goudas are mild and creamy, while aged goudas are deep, nutty and buttery, with a crystallised appearance. The cheese is aged for anywhere from a few weeks to seven years, resulting in a range of flavours and textures.

Ricotta cheese

This soft-fresh Italian cheese is traditionally made from the leftover whey separated from the curds used for cheese production. However, nowadays, the mild and sweet ricotta sold in stores is typically made from whole milk instead of whey. Ricotta is typically made from cow's milk but can also be made from buffalo milk, adding a unique twist to its taste. Due to its high moisture content, ricotta has a shorter shelf life than aged cheeses with lower moisture levels.

Gruyère

Gruyère is a solid cheese made from cow's milk named after the Swiss town where it was originally produced. It's versatile, popular as a table cheese, and beloved for its melting properties. Gruyère is essential in fondue and is the cheese used to make French onion soup and croque monsieur. It’s sweet but slightly salty, with a flavour that ranges widely with age. Gruyère is creamy and nutty when young but becomes more assertive earthy, and complex as it matures. When fully aged, it develops small cracks that give it a slightly grainy texture.

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