Cheese is hard to classify. Within each category, individual cheeses made from different types of milk will taste wildly different, but you'll always know your way around cheese with this handy guide. Consider these broad categories as guidelines rather than rules.
is a common name used for most Italian cheese. Believed to be one of the best for flavor and quality, mozzarella & tomato salad, with a glass of chardonnay, will undoubtedly get you hooked to this cheese.
Combine the rich and slightly sweet ricotta, cottage cheese, buttermilk, and sugar/honey in a food processor. Work until the mixture is perfectly smooth. Flavor with the kirsch and lemon zest, pile into a bowl, and serve.
An Italian triple cream cheese, mascarpone is similar in taste to ricotta and is commonly used in Italian cuisine. It is one of the main ingredients in tiramisu cake.
One of the best known French cheeses and often attributed as 'queen of cheeses'. Brie is a great dessert cheese and is best when served at room temperature.
When young, chevre is mild and creamy, while when older, the cheese is dry and firm with a slightly sharp and acidic flavor. It is the perfect accompaniment French bread, avocado, olives or figs.
Feta is an aged crumbly cheese that is best suited for salads, pastries and baking.
One of the most famous cheeses in France, camembert is creamy, yellow and salty in taste. Perfect with the powerful taste of Red Bordeaux wine, it is also recommended with fruits and nuts.