Understanding Cheese Types
Cheese is one of the most diverse and beloved foods in the world, with hundreds of varieties that differ in flavour, texture, aroma, and production methods. While the options can feel overwhelming, most cheeses fall into several main categories: hard, soft, blue, washed rind, goat’s/ewes, and fresh.
Understanding these types can help you choose the right cheese for cooking, pairing, or simply enjoying on its own.
Hard Cheeses
Hard cheeses are aged for longer periods, allowing moisture to evaporate and flavours to concentrate. This results in a firm texture and often a sharp, nutty, or savoury taste, with a rich aroma.
Characteristics:
- Low moisture content
- Firm to crumbly texture
- Long aging process (months to years)
- Strong, complex flavours
Popular examples:
- Cheddar
- Parmesan
- Gruyère
Our suggestions:
- Westcombe Cheddar – authentique, handmade, artisanal farmhouse Cheddar
- Comté – one of the smoothest and richest cheeses, full of alpine goodness
- Tête de Moine– a gorgeous alpine cheese with a milky taste similar to Gruyère
Best uses:
Hard cheeses are ideal for grating over pasta, soups, and salads. They also work well in cooking, melting smoothly or adding depth of flavour when shaved or grated.
Soft and Semi-Soft Cheeses
Soft cheeses have a high moisture content and a creamy, spreadable texture. They are typically aged for a shorter time, giving them a mild, delicate flavour.
Characteristics:
- High moisture
- Soft, creamy interior
- Thin rind (sometimes edible)
- Mild to earthy flavour
Popular examples:
- Brie
- Camembert
Our suggestions:
- Vacherin Mont d’Or – an absolute classic, Mont D’Or is made in the foothills of the Jura Mountains.
- Bath Soft – creamy and buttery with a hint of mushroom
- Winslade – a gorgeous English take on Vacherin
- Yarg – fresh with a subtle mushroom flavour and an irresistible crumbly core
Best uses:
Soft cheeses are perfect for spreading on bread or crackers. They pair beautifully with fruits, nuts, and wine, making them a staple on cheese boards.
Blue Cheeses
Blue cheeses are known for their bold flavours and distinctive blue or green veins, created by the introduction of specific moulds during production.
Characteristics:
- Veined with blue or green mould
- Strong aroma
- Tangy, salty, sometimes spicy flavour
- Creamy or crumbly texture
Popular examples:
- Roquefort
- Gorgonzola
- Stilton
Our suggestions:
- Blue Monday – a gorgeously decadent blue cheese
- Isle of Wight Blue – rich green, blue, grey, and white moulds give it remarkable character
- Picos de Europa – spicy, strong, and complex.
Best uses:
Blue cheeses shine in salads, dressings, and sauces. They also pair well with sweet ingredients like honey, pears, or figs, balancing their intense flavour.
Washed Rind Cheeses
Washed rind cheeses are periodically washed with a solution—often brine, wine, beer, or spirits—during aging. This encourages specific bacteria to grow on the surface, creating a moist, often sticky rind and a strong, aromatic flavour. The washing process contributes to their pungent aroma and bold taste, making them beloved by adventurous cheese enthusiasts.
Characteristics:
- Semi-soft to soft texture
- Moist, often sticky rind
- Strong, pungent aroma
- Rich, savoury, and sometimes tangy or earthy flavours
- Aging varies from weeks to months
Popular examples:
- Époisses
- Taleggio
- Munster
Our suggestions:
- Taleggio DOP – creamy and mild, with a sweet flavour reminiscent of Gorgonzola Dolce
- Munster AOC – sweet and savoury, with a long, spicy finish
- Époisses de Bourgogne AOC – washed in Marc de Bourgogne to create a classic pungent, spicy aroma
- Golden Cenarth – washed in cider for a mild taste when young, developing a stronger pungency with age
- Langres – rich and supple with a melt-in-the-mouth texture
Best uses:
Washed rind cheeses are perfect for adding bold flavour to a cheese board or enjoying as a standout snack. They melt beautifully into savoury dishes like gratins and pastas, and pair wonderfully with robust wines, crisp beers, or fresh fruit to balance their intensity.
Goats & Ewe’s Milk Cheeses
Goat’s and ewe’s milk cheeses are made from goat or sheep milk rather than cow’s milk. They are known for their unique flavours, which can range from tangy and bright to rich and buttery, depending on the milk and aging process. These cheeses often have a distinctive aroma and are prized for their versatility and nutritional qualities.
Characteristics:
- Made from goat’s or ewe’s milk
- Texture ranges from soft and creamy to firm and crumbly
- Flavours vary from tangy and fresh to nutty and rich
- Aging can range from weeks to several months
- Often has a natural, earthy aroma
Popular examples:
- Chèvre (goat)
- Roquefort (ewe)
- Manchego (ewe)
Our suggestions:
- Selles Sur Cher AOC – young and fresh, with a gentle, comforting taste.
- Rosary Ash – smooth, clean, and fresh-tasting goat’s milk cheese.
- Perail – mild, soft, and smooth, yet full of flavour.
Best uses:
Goat’s and ewe’s milk cheeses are great for snacking, spreading on bread or crackers, or crumbling over salads and roasted vegetables. They also add depth to savoury dishes like tarts, pastas, and quiches, or can be enjoyed on a cheese board with fresh fruit and nuts for a flavourful pairing.
Fresh Cheeses
Fresh cheeses are the youngest type, typically not aged at all. They are light, mild, and often slightly tangy.
Characteristics:
- No aging
- High moisture
- Soft, often spreadable or crumbly
- Mild, fresh flavour
Popular examples:
- Mozzarella
- Ricotta
Best uses:
Fresh cheeses are incredibly versatile. Use them in salads, sandwiches, or desserts, or enjoy them as a light snack.
Choosing the Right Cheese
When selecting cheese, consider:
- Flavour intensity: Mild (fresh) vs. bold (blue, aged hard cheeses)
- Texture: Creamy vs. firm
- Purpose: Cooking, snacking, or entertaining
A well-balanced cheese board often includes a mix of all types to provide contrast and variety.
