14 Little-Known Types of Cheese You’ve Been Missing Out On
Looking to dive deeper into the world of cheese? Add a few of these less well-known types of cheese to your repertoire!
If you’re a mozzarella lover, you’ll go nuts over burrata. It’s the softest, most seductive cow’s milk cheese on the block. Basically, it’s a hollowed-out mozzarella ball stuffed with more shreds of cream-soaked mozzarella. It makes the ultimate caprese salad.
Love the creaminess of brie and Camembert cheeses? Upgrade to a triple-cream! Named after a 19th-century gastronome, this cow’s milk cheese is made with a whopping 75% butterfat. It’s surprisingly light despite that incredibly rich backbone, but you’ll probably still want to wash it down with some bubbles.
While this Greek cheese is far from unknown, you probably find yourself skipping over it at the store. We want to change that! It’s uniquely capable of handling high temperatures without melting, allowing you to grill it like a steak.
If you think you don’t like blue cheese, think again. This mild, nutty cow’s milk cheese uses a different type of blue mold than the famously spicy Roquefort (Penicillium glaucum). That gives it a softer edge and a sweet finish. Perfect for a dessert cheese plate!
You better be ready for some serious cream before you pick up this Italian cheese. It’s made by blending pasteurized cow, goat and sheep milk. Break through the cakey exterior, and you’ll expose a runny, oozing center that’s unbelievably rich; it almost reminds us of melted ice cream.
You’ve undoubtedly heard of cheddar, and you may know about Cheshire, but do you recognize this lesser-known English cheese? It has all the buttery flavor you love from a cheddar with a fantastically crumbly nature and grassy undertones. Use this cow’s milk cheese to whip up a Welsh Rarebit—it doesn’t get more authentic than that.
Don’t worry: No goats were intoxicated in the production of this cheese. Also known as Murcia al Vino, this semi-firm Spanish goat cheese cures for 48 to 72 hours in red wine. That produces a lovely purple rind, although the interior remains white and creamy.
Gruyère might get all the love when it comes to Swiss cheese, but we’d urge you to try Comté, too. This unpasteurized cow’s milk cheese is nutty and fruity. While it’s less assertive than some of the other cheeses on this list, we love its slightly sweet flavor and firm texture. The aged versions also have crystallized bites that are addictively good.
Sheep milk cheese doesn’t have to be limited to Manchego or Pecorino Romano. Unlike the better-known Manchego, this thick-rinded cheese has grassier, slightly gamier flavors. It’s still incredibly buttery, making it a perfect snacking cheese (or, use it to make the ultimate grilled cheese).
It’s similar in flavor to Havarti, but you may have passed over this ash-layered cow’s milk cheese because you thought it was blue cheese. The edible vegetable ash prevents the cheese from drying out, creating a super-creamy texture. This cheese is surprisingly mild and nutty considering it has a such a sharp aroma.
Upgrade regular ol’ steaks, roasted vegetables, mashed potatoes or sandwiches with a scrape of this Swiss cow’s milk melting cheese. If you have a fancy raclette melting gadget, you can scrape the melted cheese right off the rind (but the rest of us will probably use an oven-safe plate). Talk about turning a regular dinner into a romantic experience!
Next time you’re looking for a blue cheese, go all-out with one of Britain’s best cow’s milk cheeses. Those bright, blue veins are incredibly vibrant; they almost look magical. Stilton has a fudgy texture and a sweet, peppery finish. It’s our go-to choice for taking our mashed potato game to the next level.
This super-soft, Italian cow’s milk cheese will hook you on your first bite. All that cave aging gives it a stinky aroma, but the mild flavor and velvety texture are reminiscent of Fontina or Gruyere. You’ll fall in love with this surprisingly mild cheese as soon as it melts in your mouth.
For a unique cheese experience, pick up a block of this sugary-sweet Norwegian cheese. Pronounced “yay-toast,” this famous après-ski cheese is made from cow and goat milk. It looks like chocolate but tastes like caramel fudge. We can’t decide if we want to pair it with a nutty brown ale or a cup of coffee!
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