🇺🇸 The cheeses of the United States

49 cheeses from the United States, best known first, across 28 towns, markets and caves.

United States dairy traditions blend European techniques with local farming to create a wide range of styles. From mild semi-soft wheels to sharp aged blocks and creamy fresh curds, American cheese covers everyday cooking and specialty tables alike. The industry relies heavily on large commercial operations alongside independent creameries that experiment with regional milks and aging caves.

Wisconsin and California supply nearly half of all U.S. cheese.
The legal term American cheese describes a processed blend of colby and cheddar.
Many European styles like brie and gouda are produced domestically.
New York and Vermont hold strong reputations for aged and goat milk wheels.
Cottage cheese uses skimmed milk and keeps a loose, soupy texture.

Cheese in the United States

American cheese making draws heavily from European settlers who brought familiar recipes to new soil. Over time, local conditions shaped distinct textures and flavors suited to continental climates. Many producers still craft classic varieties like cheddar and brie using domestic milk, while others develop unique profiles tailored to local palates. The approach favors versatility, balancing mass production with small batch experimentation. Neighboring Canada shares similar dairy practices, though American makers often emphasize sharper aging and broader flavor ranges. Commercial lines prioritize consistent melting and slicing properties, whereas farmstead operations focus on seasonal milk shifts and traditional curd handling. This dual path keeps the category both familiar and constantly evolving.

The cheeses

Notable varieties include Monterey Jack and its spiced pepper jack cousin, both known for smooth texture and gentle heat. Brick cheese offers a washed rind and mild aroma, while Colby provides a slightly drier crumb. Sharp aged cheddars like Cougar Gold stand alongside fresh options such as farmer cheese and soupy cottage curds. Processed blends like pimento cheese and provel cater to quick meals and melted applications. Artisan labels produce Humboldt Fog with its ash line, Red Hawk with a brine washed surface, and Maytag Blue for those who prefer bold veining. Each style serves different kitchen roles, from sandwich layers to baking bases.

Milk, making and ageing

Most production starts with cow milk, though some creameries use goat milk for smaller batches. Curds, the solid milk parts, are cut, heated, and pressed into molds before entering drying rooms or aging cellars. Some wheels receive salt baths to encourage protective rind growth, while others stay dry for longer maturation. Fresh styles skip aging entirely and pack quickly for market. Processed versions melt raw curds together with emulsifiers to create uniform slices and spreads. Large facilities run continuous vats, while independent makers adjust temperatures and turning schedules by hand. Seasonal milk fat changes often guide when to shift from mild to sharp profiles.

Regions and communities

Dairy output clusters in four main states, with Wisconsin and California supplying nearly half of national production. These areas combine large herd operations with specialized aging warehouses. New York and Vermont maintain stronger reputations for farmhouse cheddar and goat milk wheels. Coastal creameries in California often experiment with Mediterranean inspired washes and ash coatings. Mountain valleys in the east favor cooler cellars that slow moisture loss and deepen flavor. Local markets dictate whether makers lean toward mild melting blocks or intensely aged cutting wheels. Trade routes and climate patterns continue to shape where each style thrives.

Dishes, breads and sweets

Cooks rely on these varieties for quick heating and layering tasks. Melting focused wheels form the base for hot sandwiches and baked pasta dishes. Spiced jack and smoked muenster add depth to casseroles and stuffed vegetables. Spreadable blends mix with vegetables or meats to fill crackers or roll into chilled bites. Processed slices melt evenly over flatbreads and roasted potatoes. Fresh curds appear in breakfast plates and light salads where their mild tang balances heavier ingredients. The goal remains practical warmth and consistent texture rather than complex pairing schemes.

Today

Commercial plants dominate volume, yet independent creameries continue to expand their offerings. Legal definitions reserve the standard name for blended processed products, leaving room for distinct artisan labels to claim unique identities. State agricultural programs support local distribution networks and direct sales at farm stands. Export activity remains modest compared to domestic consumption, with most wheels staying within national borders. Small producers adapt quickly to changing diner preferences, shifting between traditional formats and modern flavor experiments.

Where this page comes from

The facts in this overview come from the Wikipedia article "List of American cheeses", written by its contributors and used under the CC BY-SA 4.0 licence. EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

Cheese town Market Caves and cellars Pasture Dairy region City

🇮🇹 Italy and 3 moreParmesanParmigiano Reggiano A hard, granular cow's-milk cheese aged at least a year in northern Italy.Cow · Hard · Sharp and tangy-aged

🇬🇷 Greece and 5 moreFetaφέτα A crumbly Greek brined cheese made from sheep and goat milk.Sheep · Brined · Tangy and lactic 🇺🇸 United States and 1 morePot cheese A soft, crumbly, unaged cow's-milk cheese popular in North America and Austria.Cow · Fresh · Milky and fresh

🇮🇹 Italy and 2 moreGorgonzola A creamy Italian blue cheese from Lombardy with two distinct styles.Cow · Bloomy rind · Salty 🇺🇸 United StatesMorcella A Minnesota sheep-milk cheese coated with morel mushrooms and aged in autumn.Sheep · Semi-soft · Earthy and cellar

🇬🇧 United Kingdom and 1 moreMarble cheese A processed cow's milk cheese with distinct colored marbling patterns.Cow · Hard · Savoury and brothy 🇺🇸 United StatesCup cheese A pungent, spreadable Pennsylvania Dutch cheese sold in cupsCow · Bloomy rind · Pungent and funky 🇺🇸 United StatesHoop cheese A simple fresh cow's milk cheese pressed in a wooden ring to remove wheyCow · Fresh · Milky and fresh 🇺🇸 United StatesD'Isigny A soft American cheese modeled on French Brie and Camembert styles.Cow · Bloomy rind · Milky and fresh 🇺🇸 United StatesLiederkranz A pungent American smear-ripened cow's milk cheese created in 1891 as a Limburger variant.Cow · Semi-soft · Pungent and funky 🇺🇸 United StatesSaga A mild Danish blue-veined cheese with a white mould rind and creamy texture.Cow · Bloomy rind 🇺🇸 United StatesCold-pack cheese A chilled blend of natural cheeses mixed with flavorings without cooking.Mixed · Bloomy rind · Savoury and brothy 🇸🇪 Sweden and 1 moreBondostbond-ost A firm Swedish cow's-milk cheese aged in brine for six to eight weeks.Cow · Semi-hard · Salty

🇺🇸 United StatesAmablu A creamy American blue cheese aged in sandstone caves since 1936.Cow · Blue

🇺🇸 United StatesBergenost A triple-cream Norwegian-style butter cheese from New York with green wax.Mixed · Semi-soft · Buttery and creamy

🇨🇾 Cyprus and 3 moreHalloumiχαλούμι A squeaky, brined cheese from Cyprus that holds its shape when fried.Mixed · Brined · Salty

🇲🇽 Mexico and 1 moreAsaderoqueso asadero A fresh Mexican cheese made from cow and goat milk that melts easily for grilling.Cow · Fresh · Savoury and brothy 🇺🇸 United StatesBig Woods Blue A firm, creamy sheep's-milk blue cheese aged six to eight months in Minnesota.Sheep · Semi-hard · Savoury and brothy

🇨🇭 Switzerland and 2 moreGruyère A hard, pressed Swiss cheese made from raw cow's milk, aged for several months.Cow · Hard · Sweet and caramel

🇫🇷 France and 2 moreBlue cheese A family of cheeses defined by blue-green mold veins created through deliberate inoculation and piercing.Cow · Semi-soft · Sharp and tangy-aged

🇺🇸 United States and 2 moreCottage cheese A fresh, unaged curd cheese made from skimmed milk and dressed with cream.Cow · Fresh · Tangy and lactic

🇺🇸 United States and 3 moreCream cheese A soft, unripened cow's-milk cheese made with added cream and eaten fresh.Cow · Fresh · Buttery and creamy

🇫🇷 France and 1 moreMunsterMunster-géromé A washed-rind cow's-milk cheese from the Vosges mountains of eastern France.Cow · Bloomy rind · Pungent and funky

🇧🇪 Belgium and 2 moreLimburger A washed-rind cow's-milk cheese from Belgium known for its strong aroma and soft texture.Cow · Semi-soft · Salty

🇨🇭 Switzerland and 1 moreProcessed cheese A meltable cheese blend made with emulsifying salts for stability and long shelf life.Mixed · Processed · Salty

🇮🇹 Italy and 4 moreFontinafontine A semi-soft cow's milk cheese from Italy's Aosta Valley, known for its nutty flavor and excellent melting quality.Cow · Semi-soft · Nutty

🇫🇷 France and 1 moreMimolette A bright orange cow's-milk cheese from northern France, aged with mites for a nutty flavor.Cow · Hard · Nutty

🇮🇹 Italy and 1 morePecorino Romano A hard, salty sheep's-milk cheese from Italy, aged at least five months and protected by EU law.Sheep · Hard · Salty

🇮🇹 Italy and 2 moreAsiago A pressed cow's milk cheese from the Veneto plateau, sold fresh or aged.Cow · Semi-soft · Sweet and caramel

🇺🇸 United StatesAmerican cheese A mild, meltable processed cheese made from cheddar or Colby with sodium citrate.Cow · Processed · Salty

🇺🇸 United States and 1 moreHavartiflødehavarti A semi-soft Danish cow's-milk cheese with a buttery taste and small irregular eyes.Cow · Semi-soft · Buttery and creamy

🇫🇮 Finland and 1 moreBread cheeseleipäjuusto A Finnish fresh cow's-milk cheese that squeaks when bitten and is traditionally baked or grilled.Cow · Fresh · Savoury and brothy

🇮🇹 Italy and 1 moreBel Paese A semi-soft cow's milk cheese from Italy with a mild buttery flavor and pale yellow color.Cow · Semi-soft · Buttery and creamy

🇺🇸 United States and 1 moreMonterey Jack A mild, semi-hard cow's-milk cheese from California with a creamy texture and slight sweetness.Cow · Semi-hard · Sweet and caramel

🇨🇦 Canada and 1 moreCheese curds Fresh, squeaky pieces of cheddar-style curd eaten in North America.Cow · Fresh · Milky and fresh

🇺🇸 United States and 5 moreSwiss cheese A yellow, medium-hard cheese with characteristic holes, produced globally in various styles.Cow · Semi-hard · Nutty

🇺🇸 United StatesColby A semi-hard American cow's-milk cheese with a mild flavor and orange hue from annatto.Cow · Semi-hard · Milky and fresh

🇩🇪 Germany and 2 moreWeisslackerWeißlacker A pungent German cow's-milk cheese aged seven months with a whitewashed rind.Cow · Semi-soft · Pungent and funky

🇮🇹 Italy and 2 moreStracciatella A fresh Italian shredded curd cheese mixed with cream, made from cow or buffalo milk.Cow · Fresh · Milky and fresh

🇺🇸 United States and 2 moreRomano cheese A hard, salty American grating cheese made from cow, goat, or sheep milk.Cow · Hard · Salty

🇺🇸 United StatesColby-Jack A mild American semi-hard cheese made by blending Colby and Monterey Jack curds.Cow · Semi-hard

🇺🇸 United StatesMuenster A semi-soft American cow's-milk cheese with a smooth texture and an orange rind dyed with annatto.Cow · Semi-soft · Nutty

🇫🇮 Finland and 1 moreAura A Finnish cow's-milk blue cheese aged for six or twelve weeks.Cow · Blue · Salty

🇮🇪 Ireland and 1 moreDubliner A hard, granular Irish cow's-milk cheese aged for at least a year.Cow · Hard · Sweet and caramel 🇺🇸 United StatesBrick cheese A Wisconsin cow's-milk cheese shaped like a brick with an orange rind.Cow · Semi-hard · Sweet and caramel 🇺🇸 United StatesPinconning cheese A semi-hard American Colby-style cow's milk cheese aged to various sharpness levels.Cow · Semi-hard · Sharp and tangy-aged

🇺🇸 United StatesProvel cheese A white processed cheese blend of cheddar, Swiss and provolone with liquid smoke, made in St. Louis.Cow · Processed · Buttery and creamy

🇫🇷 France and 5 moreThe Laughing CowLa vache qui rit A pasteurized processed cheese spread sold in individual wedges since 1921.Cow · Processed

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Havarti: Unknown author, CC BY-SA 3.0, source
Pecorino Romano: Jon Sullivan, Public domain, source
Mimolette: Peachyeung316, CC BY-SA 4.0, source
Bel Paese: Jon Sullivan, Public domain, source
Monterey Jack: Frank Schulenburg, CC BY-SA 3.0, source
Gruyère: Rolf Krahl ( Rotkraut ), CC BY 4.0, source
American cheese: jeffreyw, CC BY 2.0, source
Romano cheese: Brian Boucheron, CC BY 2.0, source
Parmesan: Unknown author, CC BY-SA 3.0, source
Feta: Unknown author, CC BY-SA 3.0, source
Colby-Jack: Stephen Shep, CC BY-SA 3.0, source
Halloumi: Rainer Zenz, CC BY-SA 3.0, source
Asadero: Megalibrarygirl, CC BY-SA 4.0, source
Amablu: Loganh7, CC0, source
Bergenost: Jon Sullivan, CC0, source
Stracciatella: Florixc (original version) ; Off-shell (reprocessed version), CC0, source
Fontina: Dominik Hundhammer, CC BY-SA 3.0, source
Bread cheese: Teemu Rajala, CC BY 2.5, source
Asiago: Shabicht, CC0, source
Limburger: Jon Sullivan, Public domain, source
Cheese curds: Jonathunder, GFDL 1.2, source
Cottage cheese: F ASTILY (T ALK ), CC BY-SA 3.0, source
Danish Blue: No machine-readable author provided. Brookie assumed (based on copyrig, CC BY-SA 3.0, source
Gorgonzola: Unknown author, CC BY-SA 3.0, source
Cream cheese: Famartin, CC BY-SA 4.0, source
Swiss cheese: Renee Comet (photographer), Public domain, source
Processed cheese: Rainer Z ..., CC BY-SA 3.0, source
Muenster: No machine-readable author provided. Brion VIBBER assumed (based on co, CC BY-SA 3.0, source
Dubliner: B137, CC0, source
Aura: Suvi Korhonen, CC BY 2.0, source
Provel cheese: J. Vivano & Sons, Inc., Public domain, source
The Laughing Cow: Dwight Burdette, CC BY 3.0, source
Munster: Pierre-Yves Beaudouin, CC BY-SA 4.0, source
Weisslacker: Langinger, CC BY-SA 3.0, source
Colby: Jeff the quiet, CC BY-SA 3.0, source