By flavour
Milky, buttery, nutty, sweet, tangy, salty, sharp, savoury, earthy, mushroomy, pungent, smoky, herbal and piquant: what a cheese tastes like, and what to reach for.
Milky and freshClean, sweet milk and cream: paneer, mozzarella, ricotta and queso fresco.58Buttery and creamyRich and rounded: Brie, Havarti, young Gouda, Fontina and burrata.44NuttyHazelnut, almond and toasted notes: Gruyere, Comte, Emmental and aged Manchego.51Sweet and caramelCaramel and brown butter: aged Gouda, brunost, Parmigiano crystals and Mimolette.47Tangy and lacticBright, lemony acidity: goat cheeses, feta, cottage cheese and young cheddar.123SaltyBrined and salted: feta, halloumi, Pecorino Romano, cotija and akkawi.110Sharp and tangy-agedThe bite of long-aged cheddar, Provolone piccante and old Pecorino.36Savoury and brothyDeep, meaty umami: Parmigiano Reggiano, Grana, aged Gouda and Comte.101Earthy and cellarStone, cave and damp earth: Tomme de Savoie, Saint-Nectaire and clothbound cheddar.13MushroomyFresh mushroom and forest floor: Camembert, Brie de Meaux and bloomy goat cheeses.3Pungent and funkyStrong, farmyard and meaty: Epoisses, Limburger, Munster and the washed rinds.25SmokyWood smoke on the rind: oscypek, scamorza affumicata, Idiazabal and smoked Gouda.13Herbal and grassyFlowers and summer grass: Alpine pasture cheeses, herb-coated goat cheese and Sage Derby.11Piquant and spicyThe tingle of blue mould, and cheeses made with pepper, chilli, cumin or caraway.15