Cheese news
TradeUpper Midwest Dairy Production Rises as Global Expansion Pressures Commodity PricesIndiaHC seeks replies on plea against non-dairy products sold as paneerMakersThis New Jersey Creamery Is Absolutely GoatedHeritageThe Murray’s Cheese Advent Calendar Is A Two Week Charcuterie PartyIndiaDelhi High Court seeks FSSAI stand on PIL against non-dairy, analogous 'paneer'AwardsSimply Better: six generations of cheesemaking at Gubbeen Farmhouse Cheese 13 October 2026 FreeAwardsSwiss Cheese Awards: Zwei Kategoriensiege für Käse aus der RegionIndiaThe great ‘paneer’ fraud: PIL in Delhi HC seeks clear disclosure by hotels on non-dairy substitutesTradeCOUNTRY LIFE: Benchmark falls 60 cents from August, $1.55 less than September 2025MakersThey know cheese better than anyone else. Meet the Master Cheesemakers at SartoriTradeUpper Midwest Dairy Production Rises as Global Expansion Pressures Commodity PricesIndiaHC seeks replies on plea against non-dairy products sold as paneerMakersThis New Jersey Creamery Is Absolutely GoatedHeritageThe Murray’s Cheese Advent Calendar Is A Two Week Charcuterie PartyIndiaDelhi High Court seeks FSSAI stand on PIL against non-dairy, analogous 'paneer'AwardsSimply Better: six generations of cheesemaking at Gubbeen Farmhouse Cheese 13 October 2026 FreeAwardsSwiss Cheese Awards: Zwei Kategoriensiege für Käse aus der RegionIndiaThe great ‘paneer’ fraud: PIL in Delhi HC seeks clear disclosure by hotels on non-dairy substitutesTradeCOUNTRY LIFE: Benchmark falls 60 cents from August, $1.55 less than September 2025MakersThey know cheese better than anyone else. Meet the Master Cheesemakers at Sartori
EveryCheese

By style

Fresh, brined, stretched, bloomy, lactic, washed, semi-soft, semi-hard, Alpine, hard, blue, smoked, whey, dried and processed: how a cheese is made and what it becomes, each drawn.

Fresh cheesesPaneer, ricotta, quark, cottage cheese and queso fresco: unripened, mild and eaten within days.66
Brined cheesesFeta, halloumi, sirene, beyaz peynir and domiati: white cheeses kept in salt water.15
Stretched-curd cheesesMozzarella, provolone, kashkaval, Oaxaca and sulguni: curd heated and pulled into strands.18
Soft and bloomy-rindBrie, Camembert and Chaource: a white mould coat and a centre that softens as it ripens.71
Lactic and goat stylesValencay, Crottin, Sainte-Maure: slow-set, often goat, often ashed, in logs, buttons and pyramids.1
Washed-rind cheesesEpoisses, Taleggio, Limburger and Munster: rinds washed in brine or spirits, sticky, orange and strong.29
Semi-soft cheesesHavarti, young Gouda, Port Salut and Monterey Jack: supple, mild and good for slicing.55
Semi-hard cheesesCheddar, Edam, Manchego and the tommes: pressed, firm and aged for months.99
Alpine and Swiss-typeGruyere, Comte, Emmental, Beaufort and Appenzeller: cooked, pressed mountain wheels, some with holes.3
Hard and grating cheesesParmigiano Reggiano, Grana Padano, Pecorino Romano and Sbrinz: long-aged, crystalline and grated.63
Blue cheesesRoquefort, Stilton, Gorgonzola and Cabrales: pierced so blue-green mould can grow through the paste.25
Smoked cheesesOscypek, scamorza affumicata, Idiazabal and Bandel: cured over wood smoke for colour and flavour.12
Whey cheesesRicotta, brunost, mysost, anthotyros and urda: made from the whey left over from other cheeses.12
Dried and hard-driedChurpi, qurut, aaruul and kashk: cheese dried until rock hard, for the road and the long winter.3
Processed and spreadsAmerican cheese, spreadable wedges and cheese spreads: cheese melted with emulsifying salts.5

The weekly digest

Every Monday: seven cheeses you may not know, the cheese days of the week ahead, and one dish explained step by step.