Cheese Comparisons
Cheese comparisons are most useful when they begin with a question: which texture do you want, what are you cooking, or which difference are you trying to understand? Explore these guides in the order below, moving from familiar choices to closer comparisons of names, styles and uses.
Cheddar vs Gouda: Taste, Texture and How to Use Each
Bite into a long-aged Gouda and, beneath your teeth, something crunches.
Brie vs Camembert: Rind, Texture and Other Differences
A long wedge of Brie waits on the counter.
Parmigiano Reggiano vs Grana Padano
Stand beside the Po in Mantua and picture your next cheeseboard divided by a river.
Parmigiano Reggiano vs Pecorino Romano
Break off a piece of Parmigiano Reggiano.
Mozzarella vs Burrata
Cut into Burrata di Andria and watch the cream escape, bringing irregular shreds of stretched cheese along for the ride.
Fresh vs Low Moisture Mozzarella
Lift a slice of hot pizza and watch what happens.
Feta vs Halloumi
Into whey hotter than 90 °C goes the halloumi, for at least 30 minutes.
Everything in this section
- Gruyère vs ComtéA wheel turns.
- Stilton vs Roquefort vs GorgonzolaAir slips through the caves beneath the Combalou rockfall, following natural fissures called fleurines.
- Emmental vs JarlsbergCut into a wheel of Swiss Emmentaler AOP and the knife reveals elastic paste dotted with round or slightly oval holes, m
- Ricotta vs Cottage CheesePush your spoon into ricotta and it meets a soft mass of fine grains.
- Mascarpone vs Cream CheeseCoffee-soaked sponge fingers.
- Queso Manchego vs Pecorino RomanoSet a 20 to 35 kg Pecorino Romano wheel beside a whole Manchego of just 0.4 to 4 kg.