Mozzarella: unaged, rindless cheese with milk, yogurt, and salt flavors; mild, fresh, and creamy flavor Brie: soft, spreadable with a white rind; fruity and nutty and can range from mild to intensely flavored with hints of mushroom and bitter greens Havarti: soft and smooth, with an almost fluffy texture and milky, mild flavors; good for melting Manchego: aged sheep’s milk cheese with herbal, nutty flavors and a dark rind Cheddar: an aged cheese with a creamy and sharp flavor that can range from mild to bold depending on the length of the aging process; some even have a lovely crumbly texture Swiss: an Alpine-style cheese that is cooked and pressed, giving it a firm yet bendy texture; sweet, salty, and nutty, also wonderful for melting Parmigiano-Reggiano: a dense, grainy cheese with a strong nutty, fruity, and salty flavor Bleu Cheese: a large category of cheeses that have a “stinky,” pungent aroma and flavors of salt, sweet, and even black pepper; they vary from smooth and spreadable to crumbly in texture Feta Cheese: a combo of goat’s milk and sheep’s milk cheese, a tangy and crumbly cheese often used on salads Muenster: smooth and moist, and varying in flavor from mild to sharp; extremely good for melting Gouda: sweet and nutty, particular varieties contain a smoky flavor