Blue Cheese is the name for a family of cheeses easily identifiable by their blue spots and veins caused by the penicillium mold injected into them during production. This mold reacts with the curds to give blue cheese varieties their spicy taste as well as color. Gentry, A. (2015). Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans. Andrews McMeel Publishing, LLC. p.72. ISBN 978-1-4494-7049-4 . Retrieved 30 December 2019.

In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk. The French don’t have the monopoly on smelly cheeses, though – look out for Gloucestershire’s own Stinking Bishop, judged Britain’s smelliest cheese. It is washed in perry (made from the Stinking Bishop pear). It has appeared in Wallace & Gromit: The Curse of the Were-Rabbit and in the Monty Python Live (Mostly) version of the cheese shop sketch. A cheese that is not too sour, therefore it can be either salted or sweetened, used in pastries and desserts. Due to the different production processes, the nutrition profile is very different from other types of cheese. It has a very low fat content and is much lower in calories.Sinclair, Charles Gordon (1 January 1998). International Dictionary of Food and Cooking. Taylor & Francis. ISBN 9781579580575 . Retrieved 24 October 2016– via Google Books.

Commonly made using cow milk, but can be made with goat or sheep's milk, it has a smooth texture and a mild salty taste. It is now produced on a large scale in the Middle East, notably in Israel, Palestine, Lebanon, Syria and Cyprus. A milk-derived product produced in Portugal, it is sometimes called requesón (the Spanish word for ricotta) in English-speaking countries. It is a loose, ricotta-like cheese used to make cheese spreads. Camembert’s creamy texture may mean it looks like the bad boy of the cheese board, but it contains less fat than some other cheeses (at around 23 per cent, 14 per cent saturated). Its salt levels are high (1.5g or more per 100g), so go easy on how much you eat. Deep fried camembert comes with even more fat.

Parmesan

a b Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p.108. ISBN 978-0-19-933088-1 . Retrieved 28 December 2019. Nutritionally, 100 grams of Asiago contains 400 calories and provides high protein and fat content ( 2). Food Science and Technology Abstracts". International Food Information Service. 5 April 1975 – via Google Books.