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American Cheese
A processed cheese style designed for smooth, consistent melting.
Brick Cheese
A Wisconsin cheese famous for its role in Detroit-style pizza.
Cottage Cheese
A fresh curd cheese with a soft lumpy texture and mild flavour.
Cream Cheese
A fresh spreadable cheese used in both sweet and savoury American cooking.
Feta-style White Cheese
A Balkan brined cheese used in salads and pastries.
Oaxaca-style String Cheese
A stringy Mexican melting cheese also known as quesillo.
Sakura Cheese
A Japanese soft cheese decorated with cherry blossom leaf, known for delicate flavour.
Sakura no Ha Cheese
A Japanese-inspired cheese flavoured or wrapped with salted cherry leaves.
Tofu Cheese / Fermented Bean Curd
Not dairy cheese, but often used like a strong fermented savoury condiment.
Abondance
A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.
Afuega'l Pitu
An Asturian cheese made in white or paprika-red versions.
Akkawi
A Levantine brined cheese prized for melting in pastries.
Añejo Enchilado
An aged Mexican cheese coated with chilli powder for extra heat and colour.
Appenzeller
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Ardrahan
An Irish washed-rind farmhouse cheese with rich earthy character.
Asiago
A northern Italian cheese produced as fresh Asiago Pressato or aged Asiago d’Allevo.
Azeitão
A small Portuguese sheep cheese set with thistle rennet.
Bandel
A Portuguese-influenced smoked cheese from Bengal.