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!

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Italian burrata and mozzarella with pepper, olive oil and bread.


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’s made from pasteurized milk and makes the ultimate caprese salad. Here, find out the difference between burrata and mozzarella.

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Brillat Savarin soft french cheese in waxed paper on a board with slices of rustic french bread
Mirabelle Pictures/Shutterstock


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.

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Traditional Greek Grilled Hallumi Cheese on white plate on wooden background.
Irina Burakova/Shutterstock


While this Greek cheese is far from unknown, you probably find yourself skipping over it at the store. We want to change that! Halloumi is uniquely capable of handling high temperatures without melting, allowing you to grill it like a steak.

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Fourme d'Ambert with grapes
Barbara Dudzinska/Shutterstock

Bleu d’Auvergne

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!

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La Tur

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.

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Lancashire a traditional English cheese from the county of Lancashire
D. Pimborough/Shutterstock


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.

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Traditional Spanish cheese, one piece of Murcian wine cheese from goat milk with rind washed in red wine, served with fresh ripe grapes

Drunken Goat

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. Here’s our guide to cheese knives to get a perfect slice.

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Piece of aged Comte or Gruyere de Comte, AOC French cheese made from unpasteurized cow's milk in the Franche-Comte region of eastern France with traditional methods of production close up.


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.

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A wedge of hard Spanish Roncal, sheep's cheese, with contact shadow, isolated on white background

Queso Roncal

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).

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French morbier cheese, on wooden background


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.

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raclette cheese melted
margouillat photo/Shutterstock


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! Here’s what you need to know about raclette cheese.

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Blue cheese and pear on a marble cutting board. Old english Stilton cheese.


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.

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Piece of taleggio cheese on wooden board on dark background.
Eduard Zhukov/Shutterstock


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.

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Scandinavian brown cheese, crispy bread and coffee


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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Lindsay D. Mattison
Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills). Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.