from Kitchen Stories

• fresh
  • mild, milky, refreshing, creamy, lemony, sweet, sour
  • ricotta
  • mozzarella
  • burrata
• soft
  • rubbery to runny
  • époisses de bourgogne: washed with brine and brandy, meaty, sweet, nutty and salty flavor
  • reblochon: fruity, nutty, creamy
  • camembert
  • brie
  • taleggio: yeasty, fermented, mild, creamy, sweet and tangy fruity
• hard
  • firm, but crumbly to flexible to brittle, matured for a while
  • red liecester: similar to cheddar, waxy, smooth, sweet nuttiness, tangy caramel taste
  • comté: leather, pepper, plum, fudge, hazelnut notes
  • amber mist: aged cheddar with warming, smoky, slightly sweet tones of Scotch
  • pecorino romano
  • mimolette: sharp and intense fruity and nutty flavor
  • parmigiano reggiano: "king of cheeses"
• blue
  • gorgonzola
    • dolce: moister, milder, sweeter
    • piccante: firmer, more pungent
  • fourme d'ambert: milder, fruity woodland aroma, pairs well with sweet and savory
  • montagnolo: triple crème, very creamy and decadent, soft and buttery
  • stilton: rich, mellow, slightly spicy
  • roquefort
• goat
  • earthy, funky
  • crottin de chavignol: nutty, assertive, gamey
  • sainte-maure de touraine: dusted with wood ash, musky walnut fragrance, slightly grainy texture, fresh acidic flavor when young, nuttier and saltier as it ages
  • la tur: delicate, soft, moist, sweetness of cream and butter, acidic and yeasty finish