Chèvre, or goat cheese, is sour. There are many sorts of goat cheese, from soft and spreadable to hard-aged ones like Crottin de Chavignol, which has a deeper flavor, explains Largeman-Roth.
Mozzarella
Although associated with pizza, mozzarella, manufactured from cow's or Italian buffalo's milk, is actually quite healthy. While older cheeses have certain benefits, fresh, high-moisture cheeses like mozzarella are frequently lower in salt.
Ricotta
Creamy ricotta is a creamy, fresh Italian cheese prepared from cheese scraps. Cheesemakers use cheese curds to make cheese and whey to make ricotta.
Parmesan
Parmesan, another Italian staple, is a firm, matured cow's milk cheese with a deep, umami flavor and granular texture.
Cheddar cheese
Perhaps the world's most popular cheese, cheddar, is manufactured from cow's milk and ranges from mild to extremely sharp.
Swiss
Swiss cheese, a semi-hard cow's milk cheese from Switzerland, tastes nutty and faintly sour. Fun fact: Bacteria produce carbon dioxide during aging, creating its distinctive holes.
Cottage cheese
A fresh cheese made from cow's milk, cottage cheese is made up of loose curds. It's pretty mild, just like mozzarella, because it doesn't age to get better as a taste.
Quark
German quark, a soft, cultured cheese, is new to the U.S. It's created like other cheeses, but repeatedly swirled during curdling to make it creamy.
Feta
One of the best ways to flavor salads, grain bowls, and omelets is with a little feta. Mediterranean staples include sheep and goat cheese bricks steeped in salty brine.