Gouda

…is a creamy, yellow cow's milk cheese originating from the Netherlands. Gouda cheese has a high moisture content, and tends to be softer and more creamy. pairs well with a variety of foods, including fruits like apples and pears, savory items like ham and bacon, and even nuts and jams

Cheddar

…is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut" pairs well with a variety of foods, including fruits like apples and pears, savory items like crackers and salami, and even some sweet treats like figs and dates. 

Mozerella

…is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. pairs wonderfully with a wide array of foods, including tomatoes (especially in a Caprese salad), basil, prosciutto, peaches, grilled vegetables, and in dishes like lasagna, pizza, and sandwiches, Peaches, grapes, and cantaloupe can be surprisingly delicious with mozzarella.

Provolone

…is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese. Provolone is a semi-hard cheese with taste varying greatly from provolone piccante (sharp, piquant), aged for a minimum of four months and with a very sharp taste, to provolone dolce (sweet) with a very mild taste. Pairs nicely with ham, salami, pepperoni, and roasted red peppers, a great topping for bruschetta, especially when paired with olives, artichokes, and spicy chili jams. 

Havarti

…is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss-type cheeses. The taste is buttery, from somewhat to very sweet, and slightly acidic, similar in taste to mozzarella. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnut. When left at room temperature, the cheese tends to soften quickly. Flavored variants of havarti are available. pairs well with a variety of foods, including fruits like apples, pears, and figs, as well as nuts, crackers, and cured meats

Parmigiano-Reggiano

…is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes such as salads. pairs well with a wide variety of foods, including pasta, salads, meats, fruits, and even certain wines and beers

Burrata

…is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. he outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. As burrata does not keep well, even when refrigerated, it is advisable to use it promptly while it is still fresh. pairs well with a variety of foods, including fresh tomatoes, prosciutto, arugula, balsamic glaze, grilled peaches, and toasted bread. 

Goat

…is cheese made from goat's milk. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard. Goat milk has higher proportions of medium-chain fatty acids, such as caproic and caprylic, which contribute to the characteristic tart/"goat" flavor of the cheese. They also make goat milk and cheeses more easily digestible. pairs well with fruits like figs, apples, and berries, as well as herbs, nuts, and veggies, like caramelized onions, arugula, and beets. 

Cream

…is a soft, usually mild-tasting fresh cheese made from milk and cream. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie. Pairs well with a wide variety of foods, both sweet and savory, including bagels, crackers, fruit, vegetables, smoked salmon, and can be used in dips, spreads, and baked goods. 

Asiago

…is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means "pressed Asiago") to a crumbly texture for the aged cheese (Asiago d'allevo, which means "breeding farm Asiago"). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. pairs well with a variety of meats, including salami, prosciutto, and capicola, and even fruits like cherries or figs, offering a delicious balance of salty, savory flavors. 

Brie

…is a soft cow's-milk cheese. It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. Pairs wonderfully with prosciutto, salami, fig jam, nuts, and honey.

Gruyère

…is a hard Swiss cheese. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues. It is also traditionally used in French onion soup, Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. Pairs well with ham, salami, prosciutto, bacon, potatoes, fruits, nuts, crackers, and bread. 

Manchego

…is a cheese made from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. with its nutty and slightly tangy flavor, pairs well with a variety of foods, including Spanish olives, Marcona almonds, jamón, figs, dates, quince paste, sun-dried tomatoes, and crusty bread.

Toscano

…is a semi-hard Italian sheep's milk cheese As it ages, each wheel of cheese is hand-rubbed with cracked black pepper, so every wedge features a burst of mildly spicy pepper flavor—the closer you get to the outside of the wheel, the more pronounced the flavor becomes, yet it’s never overpowering. Serve it on crackers, grated over pasta or shaved onto a freshly prepared steak. pairs well with items like prosciutto, soppressata, dried figs, roasted almonds, honey, crusty bread, fresh grapes, salami piccante, marinated olives, and crackers. 

Boursin

…is a brand of soft creamy cheese available in various flavours, with a flavour and texture similar to cream cheese. paired with a warm hot honey drizzle creates a show stopping appetizer that pairs perfectly with toasted crostini. Meats like prosciutto add substance and heft to cheese like nothing else. Prosciutto di Parma also has a sweeter and nuttier flavor than most cured meats, which pairs nicely with Boursin Garlic & Fine Herbs. Sweets: Cheese paired with fig jam and honey can only be described as a flavor explosion

Gorgonzola

…is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century. Gorgonzola is available in two primary variations: Dolce with a more delicate flavor and buttery consistency, vs Piccante with a more pungent flavor and firm, crumbly texture. Either can be quite salty, with a "bite" from their blue veining. pairs well with a variety of foods, including fruits like pears, apples, and figs, as well as nuts like walnuts and pecans, Bacon: The salty and smoky flavor of bacon pairs well with the cheese's intensity. Prosciutto: The salty and savory flavor of prosciutto is a great complement to the cheese. 

Cotija

…is an aged Mexican cheese made from cow's milk. White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt. Pairs well with many Mexican dishes as well as roasted vegetables like bell peppers or onions, balancing the caramelized sweetness. It can also be paired with Grilled Pineapple or Figs, creating a unique flavor combination. 

Feta

…is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, fruits (like watermelon and strawberries), vegetables (like tomatoes, cucumbers, and red onions), olives, and Mediterranean-inspired dishes.