There are hundreds of varieties of cheese around the world, a good number of which originates from the European gastronomy culture. Famous cheese producers are: France, Italy, the Netherlands, Switzerland, Austria, Germany, Greece, etc.

Cheese is made of sour milk and traditionally from cow, sheep, buffalo and goat milk. Some are also made of camel and donkey milk, e.g. Serbian donkey cheese “Pule” is the most expensive cheese in the world.

Well-known names like Italian Pecorino, Parmesan, Dutch Gouda, English Cheddar, etc. fall into hard cheese category.
 

Soft cheese is acclaimed as a high class product and it's divided into two groups – blue and white cheeses. Blue cheese is defined with noble, bluish-greenish mould and takes the longest period of time to rip. Specialists apply the mould with special sticks into the cheese, which spreads evenly while riping. Blue cheese is the highest priced and its most popular representative are: French Roquefort, Italian Gorgonzola, Danish Danablu, English Stilton and others. With its distinct aroma and edgy taste the blue cheese is usually either loved or hated.

Another sub-category - white cheese covers names such as French Brie and Camembert and German Mirabo. This sort of cheese has a white, cream-colored skin and tender, soft consistency.

Fresh cheese category is proud of having Italian Ricotta, Mozzarella and Mascarpone in the sect, as well as Greek Feta. Apart from being a major Tiramisu ingredient, Mascarpone is mostly applied to desserts.

The latest version of cheese is processed cheese and it has found its creative voice yet in sandwiches.