Cheeses come in eight varieties consisting of blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and also fresh, and soft-ripened.

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We’ve gathered more than three dozen different species of cheeses listed below with explanation of your taste, shade and an ext that should aid you ~ above your method to a dairy product diploma.

American Cheese

American: American is a creamy, smooth cheese made from blending herbal cheeses. It come in several develops including individually wrapped cheese slices, little pre-sliced block and huge blocks. It melts well.

Asiago Cheese

Asiago: Asiago, a nutty-flavored cheese, comes in 2 forms: fresh and mature. The fresh has an off-white color and is smoother and also milder, while mature Asiago is yellowish and also somewhat crumbly. Depending on its age, Asiago can be grated, melted or sliced.

Blue cheese

Blue cheese: Blue is a general name because that cheeses that were made with Penicillium cultures, which create “blue” spots or veins. Blue cheese has actually a distinctive smell and, what some consider, an gained taste. Blue cheeses can be eaten crumbed or melted.

Bocconcini

Bocconcini: an interpretation “little bites,” bocconcini are egg-sized balls that mozzarella cheese. The cheese is white, rindless, unripened, and also elastic in texture through a sweet, buttery taste. Bocconcini can be took pleasure in as they space or melted.

Brie

Brie: Brie is a soft, white cheese. It come in a wheel, sometimes in a small wooden box, and is taken into consideration a an excellent dessert cheese. Professionals recommend enjoying it in ~ room temperature.

Burrata

Burrata: Burrata is a new cheese featuring a thin layer of cheese with a mixture that stringy curd and also fresh cream top top the inside. It has a well-off flavor and goes well through salads, crusty bread and also Italian dishes.

Camembert

Camembert: fresh Camembert cheese is bland, hard and also crumbly, however becomes smoother with a runny internal as it ages. It has actually a rich, buttery flavor through a rind that’s supposed to be eaten.

Cheddar

Cheddar: This renowned cheese come in plenty of variations. Its smell can selection from creamy to sharp, and also its shade can run in between a organic white come pumpkin orange. A Cheddar’s texture changes as the ages, coming to be drier and an ext crumbly.

Cheese Curds

Cheese Curds: well-known in the united States and Canada, cheese curds have actually a springy or rubbery texture and can vary in flavor. They can be consumed as a snack or provided in recipes like Poutine.

Colby

Colby: while it might look prefer Cheddar, Colby has actually a softer texture and also less tangy taste. Sometimes it’s combined with other various cheeses, favor Monterey Jack, to do Colby Jack.

Colby-Jack Cheese

Colby-Jack Cheese: This orange and also white cheese is a mix of orange Colby cheese and white Monterey Jack cheese. It’s often used top top grilled sandwiches, cooking vegetables and other warmth dishes because it melts well.

Cold-Pack Cheese

Cold-Pack Cheese: Cold pack cheese is a combination of two or much more types that fresh and also aged natural cheeses. The is soft, creamy and spreadable, and also comes in tubs, balls, logs, and also other packages.

Cotija

Cotija: This hard, crumbly cheese starts as mild and also salty, and also becomes tangier as it ages. It doesn’t melt, for this reason it’s supplied for grating on soups, tacos, tostadas, and more.

Cottage cheese

Cottage cheese: cottage cheese is made once curds space separated native the whey, and also unlike various other kinds of cheeses, it isn’t pressed for this reason it stays creamy and lumpy. It have the right to be consumed on that own, through fruit, top top toast, and also more.

Cream cheese

Cream cheese: Cream cheese is make by adding cream come milk. It come in a block, sometimes with added flavors, and spreads smoothly. The odor is light and also slightly tangy.

Emmental

Emmental: When people think the “Swiss cheese,” they’re most likely thinking of Emmental (also recognized as Emmentaler). Once the cheese’s curds room cooked and pressed together, bubbles form, which leaving the holes in the cheese. It’s sweet, tangy and melts well.

Farmers

Farmer’s: Farmer’s cheese is made when cottage cheese is squeezed to eliminate the extra moisture. It may then be rolled in herbs or acting meats. Its format varies depending on its maker.

Feta

Feta: when traditionally made with sheep’s or goat’s milk, cow’s milk also can be used to make Feta. It’s tangy and also crumbly.

Fresh Mozzarella

Fresh Mozzarella: fresh mozzarella is a fresh cheese make by extending its cheese curds prior to rolling them into balls. To store them fresh, they’re packed in water.

Gorgonzola

Gorgonzola: Gorgonzola is among the world"s oldest species of blue cheese. It has actually a crumbly and soft texture, and also its taste can selection from creamy come sharp.

Gouda

Gouda: A semi-hard to hard cheese v a smooth flavor, Gouda comes in several types, depending on its age. Gouda have the right to be grated, sliced, cubed and melted.

Gruyere

Gruyere: This contempt grainy cheese is known for its fruity, earthy and nutty flavors. That melts well and adds a savory flavor without overpowering others. It’s frequently used on sandwiches, in hot meals, over French onion soup and more.

Halloumi

Halloumi: Halloumi is well-known for its high melting allude so it’s regularly fried or grilled. While frequently made native goat or lamb milk, cow’s milk likewise may be used. The structure is comparable to mozzarella, if its taste is solid and salty. Once cooked, that becomes less salty and also creamier.

Havarti

Havarti: Havarti, a semi-soft cheese, has a buttery aroma and taste. It have the right to be sliced, grilled or melted.

Jarlsberg

Jarlsberg: Jarlsberg is a mild, semi-soft cheese that resembles Emmental many thanks to its open and also irregular holes. This meltable cheese works well in warm dishes, on sandwiches and more.

Limburger

Limburger: well-known for that is pungent odor, Limburger is a semi-soft cheese through a mild flavor in spite of its stinky aroma. The cheese, i m sorry softens v age, go well v dark rye bread and onion.

Mascarpone

Mascarpone: Mascarpone is a thick, soft cheese with a very high fat content. Well-known for that is smooth, creamy come buttery texture and flavor, it have the right to be provided in sweet and also savory dishes.

Monterey Jack

Monterey Jack: Monterey Jack, which has a mild and buttery flavor through a bit of tang, melts well.

Mozzarella

Mozzarella: comparable to new mozzarella, this mozzarella is pulled and kneaded right into strands, i beg your pardon contributes come its big ability. It melts well and is commonly used on pizza.

Muenster

Muenster: Muenster is a smooth, pale yellow cheese v an orange rind. That is taste have the right to vary from mild and bland come sharp. Due to the fact that it melts well, it can be provided in sandwiches, top top cheeseburgers and more.

Neufchatel

Neufchatel: This soft, white cheese looks similar to Camembert, yet is made in numerous forms, shapes and sizes. Unlike comparable cheeses, Neufchatel has a grainy texture.

Paneer

Paneer: Paneer is a fresh cheese regularly used in South asian Cuisine. That moist and also soft, crumbly in texture, and also is do in a procedure similar come ricotta.

Parmesan

Parmesan: Parmesan has a hard, gritty texture and also tastes fruity and nutty. It have the right to be grated over pastas, offered in soups and more.

Pepper Jack

Pepper Jack: Pepper Jack is a variety of Monterey Jack that’s flavored through peppers and often other vegetables and also spices to give it a kick. When this semi-soft cheese is spicy, it’s likewise buttery. Together a result, it goes well v quesadillas, hamburgers and more.

Provolone

Provolone: This semi-hard cheese is pale yellow come white and has a sweetish taste. It have the right to come in smoked and unsmoked varieties, and also is a sandwich staple for many.

Ricotta

Ricotta: This new cheese is smoother 보다 cottage cheese and while firm, it’s no solid. It has actually a irradiate flavor that works well through dishes indigenous lasagna to cheesecake.

Romano

Romano: This difficult cheese, once made with cow’s milk, can have a tangier flavor 보다 Parmesan. It’s regularly grated end pasta, salads or right into sauces.

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String Cheese

String Cheese: Traditionally, the a kind of mozzarella made into little logs that have the right to be pulled apart together strings. It comes in a selection of flavors.

Swiss

Swiss: Swiss is in reality a generic surname for a type of cheese, consisting of Emmental and baby Swiss varieties. It’s well-known by its holes and light or pale yellow color. It pairs well with fruits and also vegetables, and on sandwiches.