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Types of Cheese

Below you'll find the most popular cheeses made in California today, as well as a number of specialty cheeses, listed by category.

Fresh Cheeses

Cheese Name Flavor Color Texture Description & Uses
Ackawi Mild White Firm, smooth A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese.
Asadero Mild White Firm, moist Eaten as is, on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.)
Bakers Cheese Mild White Soft curds Similar to Cottage Cheese but smoother and softer. Mainly used in baked goods.
Baladi Mild, rich White Soft, creamy, smooth A Middle Eastern cheese eaten as is, with crackers, in sandwiches or as an appetizer.
Basket Cheese Mild, salty White Semisoft, moist A Semisoft loose curd cheese similar to Panela in taste and usage.Mainly used in cooking.
Cottage Cheese (Farmers Cheese) Mild White Soft and moist with large or small curds Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Lowfat and nonfat types available.
Cream Cheese Mild White Soft, smooth Soft, spreadable cheese often used on samdwiches, also in cooked foods.
Crescenza Mild, slightly tangy Cream, white Soft, creamy Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums.
Curd Mild White Semisoft, creamy, moist Curds are the solids formed in curdled milk from which cheese is made. Some cheesemakers sell fresh curds that can be enjoyed plain or, more commonly, used in cooked foods.
Fromage Blanc Mild, tangy White Soft, creamy A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit.
Mascarpone Mild, sweet White Soft, creamy Italian-style cheese similar to Ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit.
Mozzarella (water-packed) Delicate, fresh milk White Soft, creamy, smooth This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is typically sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.)
Panela Mild White Firm, moist Hispanic-style cheese with flavor similar to Cottage Cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
Quark Light, tart White Smooth, spreadable A soft cheese similar to Cottage Cheese. Used in baking, also in dips and with fruit.
Queso Blanco Fresco (Queso Para Frier) Mild White Firm, moist Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.)
Queso Fresco Mild, slightly salty White Soft, moist, crumbly Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as topping or filling in cooked dishes. Also good with fruit. When sold in large blocks can be called Adobera.
Requeson Very mild, Semisweet White Soft, moist, grainy An Hispanic version of Ricotta that is used in salads, dips, cooked foods and desserts.
Ricotta Very mild, Semisweet White Soft, moist, grainy Similar to Cottage Cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts.
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Soft & Soft-Ripened Cheeses

Cheese Name Flavor Color Texture Description & Uses
Breakfast Cheese Strong, aromatic White White crust with soft, creamy yellow interior Refers to a type of soft-ripened cheese with a pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining.
Brie Mild, rich White White crust with soft, creamy white interior Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert.
Brie (triple crème) Mild, rich White White crust with soft, creamy white interior Similar to Brie but with a richer taste and mouthfeel because of higher fat content.
Camembert Similar to Brie, but with slightly more flavor White Soft crust with soft, creamy white interior Uses are same as for Brie.
Folded Cheese Mild, minty Yellow Semisoft A Middle Eastern-style cheese similar to Halloumi. Eaten as is, on sandwiches, and used for frying.
Schloss Strong to pungent White interior, reddish rind Semi-firm, creamy A German-style washed-rind cheese that has mildly strong flavor when young, becoming more pungent and rich with age. Usually eaten plain with crackers or bread.
Teleme Mild with slightly tangy aftertaste White Soft, cream A very soft cheese at room temperature. Large pieces may have rice flour crust. Excellent as is as a snack, with crackers or bread, in salads or with fruit. Teleme is a California original.
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Semi-Hard & Hard Cheeses

Cheese Name Flavor Color Texture Description & Uses
Ackawi Mild White Semi-firm Middle Eastern-style cheese, good as is, with fruit (see also Ackawi under Fresh Cheeses).
Asiago Sharp Light yellow Firm to very firm Italian-style cheese with sharp, rich flavor. Used for eating and cooking. Harder, more aged versions used for grating in ways similar to Dry Jack or Parmesan.
Baby Swiss Medium sharp to sharp White Semi-firm Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches, and in cooked dishes. Comes in lowfat variety.
Carmody Medium sharp Light yellow Firm A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four-to-six months.
Cheddar Ranges from mild to extra sharp Light yellow to orange; may also be white Firm Cheddar describes a family of cheeses — very popular and versatile cheeses available in a range of flavors from mild to very sharp. Good as is and in sandwiches. Melts well and is very good in cooked foods or shredded and sprinkled on top. Also available in an organic version.
Cheddar (Raw Milk) Sharp, aged White Firm Unpasteurized (raw) milk plus aging gives Cheddar a delicious sharpness. Eaten as is, with crackers, bread or fruit.
Chantaleno Salty, flavorful White Semi-firm to firm Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods.
Colby Mild, similar to Cheddar Pale yellow to orange Semi-firm Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods.
Colby/Jack Mild to medium sharp White and yellow/orange Firm A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico.
Cotija Salty, pungent White Semi-firm to firm, crumbly Hispanic-style cheese similar to Feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section).
Edam Mild Yellow with wax coating Firm Similar to Gouda, Edam is very tasty as is, with crackers or other snacks.
Enchilado Aged, slightly spicy coating Red spice coating, white interior Firm, dry, crumbly Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style) may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Feta Salty, pungent White Dry, firm to hard, crumbly Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping soups and salads. Comes in fat-free variety.
Fontina Mild, nutty Light yellow Firm Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.)
Frying Cheese Mild, slightly salty White Firm A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki.
Gouda Mild, nutty Yellow with wax coating Firm A popular mild cheese, eaten as is for snacks, also in cooked foods, salads and sandwiches. Similar to Edam.
Gouda (Raw Milk) Sharp Light yellow Firm A Dutch-style cheese also called Boere Kaas. Has a sharper, more complex flavor than most Goudas due to use of raw milk and aging. Used for eating and cooking.
Havarti Mild, slightly tangy Pale yellow Semi-firm Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads.
Longhorn Mild to sharp Light yellow to orange Firm A form of Cheddar. Used as is and in cooked foods.
Manchego Mellow, nutty White Semi-firm to firm This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
Marble Cheddar Mild to sharp Orange and white Firm Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are same as for Cheddar.
Menonita Mild White Smooth, semi-firm Hispanic-style cheese similar in taste and uses to Gruyere or Gouda.
Monterey Jack Mild White Semi-firm to firm (Also a High Moisture form with buttery texture) A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version.
Mozzarella (low moisture, part skim) Mild White Semi-firm Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture.
Oaxaca Mild White Semi-firm Hispanic-style cheese similar to Mozzarella but with distinctive braided appearance. Use as is, in sandwiches, or melted on cooked foods, including pizza and nachos.
Port Salut (also Port du Salut or St. Paulin) Mild Light yellow Firm A French-style cheese similar to Gouda or Edam in taste and appearance. Used for eating but also good for cooking.
Provolone Mild to sharp Light yellow Semi-firm to firm Italian-style cheese eaten as is or on sandwiches, also used in cooked foods.
Queso Blanco Mild, slightly tangy White Semi-firm to firm, creamy Hispanic-style cheese similar to mild Cheddar to tangy Jack. Used in cooked foods and fondues. Also good as is.
Scamorza Mild Ivory Semi-firm Mild, Italian-style cheese similar to Mozzarella (low moisture, part skim). Traditionally tied with string at top, which gives it a distinctive pear-shape.
St. George Medium sharp Light yellow Firm Portuguese-style table cheese with a rich, medium sharp flavor.
String Mild White Semi-firm, chewy A popular snack, especially with children who enjoy the chewy, stringy texture. Also used in cooked foods.
Syrian (Armenian String) Mild White Firm A Syrian-style String cheese, similar to regular String cheese. Also for snacks and in cooked foods.
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Very Hard Cheeses

Cheese Name Flavor Color Texture Description & Uses
Asiago Piquant, sharp Light yellow Hard to very hard, depending on age Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads.
Cotija (Queso Anejo) Strong, aged flavor White Hard, dry, crumbly Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Dry Jack Mild, aged, nutty Pale yellow Hard to very hard, depending on age Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years.
Enchilado Anejo Mild, lightly spicy Red coating, white interior Hard, dry, crumbly Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.
Romano Sharp, piquant Light yellow Hard to very hard, depending on age Italian-style cheese similar to Parmesan but more piquant and salty. Use is same for Dry Jack and Parmesan.
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Spiced & Flavored Cheeses

Cheese Name Common Flavor
Brie Herb, Pepper, Pesto, Tomato Basil
Cheddar Caraway, Chili, Chipotle, Dill, Garlic, Hot Pepper, Jalapeno, Pesto, Sage, Salami, Smoked Salmon, Smokey
Feta Herd, Pepper, Tomato Basil
Gouda Caraway, Cumin, Garlic, Jalapeno, Smoked, Pepper
Havarti Dill, Onion, Sweet Red Pepper
Mozzarella Jalapeno Pepper, Smoked
Monterey Jack Caraway, Garlic, Garlic & Chive, Green Chili, Habanero, Hot Pepper, Jalapeno, Mediterranean, Mediterranean Olive, Onion, Pesto, Rosemary, Salsa, Smoked, Smoked Salmon, Sun-Dried Tomato
Panela Jalapeno
Provolone Smoked
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