Cheese can be as varied as wine when it comes to flavor and appearance. Be brave and experience each variety, you may be surprised at what becomes your favorite.

Fresh and light: cheeses that have not been aged, or are only lightly cured. These mild and creamy, and have a high moisture content and soft texture. Think chèvre, mascarpone, feta.

Aged/Firm: ranging from mild to sharp/pungent with a body that ranges from firm at room temperature, to hard grating cheeses. Think sharp cheddar, aged gouda, Parmigiano-Reggiano, anything described as 'nutty.'

Creamy and/or funky: cheeses with a rind that covers a creamy interior that ranges from mellow to eye wateringly ripe, and usually runny at room temperature. Think Brie, Camembert, Epoisses.

Blue: these cheeses that have blue/green veins, from penicillium mold, added during the cheese making process, giving them a distinct flavour ranging from mild to assertive. Think Danish blue, Stilton, Gorgonzola.