Brie

Is a soft cheese named after the French region Brie, where it was originally created.

Country of origin: France

Wine pairing: Chardonnay

Food pairing: Apples, berries, pears

Fun fact: Is the best known French cheese and has a nickname, “The Queen of Cheeses.”

Our favorite recipe: baked brie

Cheddarcheddar

Is a relatively hard, off-white, sometimes “sharp”-tasting, natural cheese. Originating in the British village of Cheddar

Country of origin: England

Wine pairing: Cabernet Sauvignon

Food pairing: Apples, grapes, peaches, pears

Fun fact: Is the most widely purchased and eaten cheese in the world.

Our favorite recipe: brubaker cheddar chowder

Is sharp yet sweet at the same time. It is usually described as having a caramel, nutty or buttery flavor.

Gouda

gouda

Is sharp yet sweet at the same time. It is usually described as having a caramel, nutty or buttery flavor.

Country of origin: Netherlands

Wine pairing: Merlot

Food paring: Apples, grapes, peaches, pears

Fun fact: Accounts for 50 percent to 60 percent of the world’s cheese consumption.

Our favorite recipe: swiss and gouda curry fondue

Mozzarella

mozzarella cheese

Country of origin: Italy

Wine pairing: Sauvignon Blanc

Food pairing: Apples, peaches, pears

Fun Fact: Some studies claim it can help to prevent tooth decay.

Our favorite recipe: gable zucchini mozzarella bake

Provolone

provolone cheese

Country of origin: Italy

Wine pairing: Cabernet Franc

Food pairing: Grapes, melons, peaches, pineapple

Fun fact: It can be used for cooking, dessert purposes and grating.

Our favorite recipe: wisconsin aged provolone and piquillo pepper salad with romain leaves and grilled fig-mustard vinaigrette

Ricotta

Ricotta

Country of origin: Italy

Wine pairing: Riesling

Food pairing: Strawberries, figs, grapes, apples, pears, peaches

Fun fact: The reason behind the delicious taste of Ricotta cheese is that it’s made from the leftover whey of cheese!

Our favorite recipe: balsamic strawberries ricotta cream

Swiss

Swiss

Country of origin: Switzerland

Wine pairing: Pinot Noir

Food pairing: Apples, grapes, peaches, pears

Fun Fact: The holes in Swiss cheese are technically called “eyes,” and they are formed by microbiological activity.

Our favorite recipe: swiss and sun dried tomato fondue