The list of different types of Cheese could go on forever, but here are some basics. First, there’s a fresh cheese that doesn’t have any ageing done to it yet – like string or cottage sorts. There is a hard cow’s milk variety with a crusty surface texture due to its high water content in fat which has been preserved by smoking them over wood chips at low temperatures before shredding into bits for use as an ingredient in recipes where flavour rather than plastic consistency takes priority such as fondue pots. Finally, there are some names of the most usable cheeses: Roquefort cheese, Camembert cheese, Cotija cheese, Chèvre cheese, Feta cheese, Mozzarella cheese, Emmental cheese, Cheddar cheese.