Gorgonzola, an Italian blue cheese, is characterized by its blue-green veins and a strong, distinctive flavor.

Parmesan cheese, also known as Parmigiano-Reggiano, is made primarily from cow's milk.

Mozzarella, a soft, white cheese, is commonly used as a topping for pizza due to its stretchy and gooey texture.

Manchego cheese is a hard, sheep's milk cheese that originates from the La Mancha region of Spain.

Feta, a brined white cheese, is commonly used in salads and is known for its crumbly texture and tangy flavor.

Gouda cheese, a semi-hard cheese, is primarily made from cow's milk.

Gruyère, a hard, yellow cheese, is commonly used in fondue due to its smooth and creamy texture.

Cheddar cheese, a hard, yellow cheese, originated in the village of Cheddar in Somerset, England.

Roquefort, a blue cheese, is known for its pungent aroma and is often used in French cuisine.

Brie cheese, a soft, creamy cheese, is primarily made from cow's milk.

Ricotta, a soft, white cheese, is often used as a filling for pastries due to its sweet and nutty flavor.

Emmental cheese, a hard, yellow cheese, originated in the Emmental valley in Switzerland.

Parmesan cheese, a hard, granular cheese, is often used as a grating cheese due to its hard texture.

Mascarpone cheese, a soft, creamy cheese, is primarily made from cow's milk.

Camembert, a soft, creamy cheese, is often used in desserts due to its soft texture and mild flavor.