Oatmeal Farm Network | Cheeses Varieties

Oatmeal AI

Cheeses Ingredient Types

Blue Cheese
A general category of cheese with blue or green veins, characterized by a sharp, tangy, and salty flavor from Penicillium mold.

Brie Cheese
A soft-ripened French cheese, known for its edible, bloomy white rind and a mild, creamy, and buttery interior.

Cheddar Cheese
A relatively hard, off-white (or orange) cheese, known for its sharp, tangy flavor that intensifies with age.

Feta Cheese
A brined, crumbly, white Greek cheese, known for its salty, tangy, and slightly sour flavor.

Goat Cheese (Chèvre)
Cheese made from goat's milk, most commonly a soft, fresh cheese (chèvre) known for its distinctive, tangy, and earthy flavor.

Gouda
A Dutch semi-hard cheese, which is mild and creamy when young, but becomes hard, crumbly, and caramel-like when aged.

Gruyère
A hard, yellow Swiss cheese, prized for its complex, sweet, and nutty flavor that deepens with age. A classic for melting.

Manchego
A Spanish hard cheese made from sheep's milk, with a firm, buttery texture and a distinct, tangy, nutty flavor.

Monterey Jack
An American semi-hard, white cheese with a very mild, buttery flavor and excellent melting properties.

Mozzarella Cheese
A soft, mild, white Italian cheese, prized for its melting properties and elastic texture, a staple for pizza.

Parmesan Cheese
A hard, granular Italian cheese (Parmigiano-Reggiano) with a sharp, nutty, and savory (umami) flavor, used for grating.

Provolone
An Italian semi-hard cheese, available as mild and sweet (Dolce) or sharp and tangy (Piccante).

Ricotta
A soft, fresh, and creamy Italian "whey cheese" with a mild, slightly sweet flavor, used in both sweet and savory dishes.

Swiss Cheese
A semi-hard, pale yellow cheese known for its distinctive holes (eyes) and a mild, nutty, and slightly sweet flavor.