Unlike its crumbly counterpart, Creamy Lancashire has a rich, buttery consistency due to its slow-maturing process. Created using curds from multiple milkings, this cheese is a favorite for toasties and grilled cheese sandwiches, thanks to its superior melting quality.

Meaning “recooked” in Italian, ricotta is made by reheating the whey leftover from cheesemaking, creating a light, creamy texture. This cheese dates back to ancient Rome, where it was favored by shepherds due to its simple production method. Ricotta is a key ingredient in both savory and sweet dishes, from lasagna to cannoli. The legendary Italian tenor Luciano Pavarotti reportedly loved ricotta-filled pasta dishes, often indulging in the rich flavors of his home country.

Known for its characteristic holes, Emmentaler is Switzerland’s most famous cheese, dating back to the 13th century in the Emme Valley. The holes form due to gas bubbles released by bacteria during fermentation, leading to its distinctive appearance. It is a key ingredient in Swiss fondue, a dish that became internationally popular in the 20th century. Charlie Chaplin, who lived in Switzerland for much of his life, was reportedly a fan of traditional Emmentaler-based dishes.

Camembert, a soft and bloomy French cheese, originated in Normandy in the late 18th century. It was reportedly developed by Marie Harel, a farmer who received cheesemaking tips from a priest fleeing the French Revolution. Camembert became a symbol of French culture, even being included in World War I rations for French soldiers. Today, it is best enjoyed with a crusty baguette and a glass of cider.

This crumbly blue cheese, made in the rolling hills of Yorkshire, is a variation of the famous Wensleydale cheese, first crafted by Cistercian monks in the 12th century. Blue Wensleydale has a milder, creamier texture than other blue cheeses, making it a perfect entry-level blue for those hesitant about strong flavors. Its notoriety soared thanks to Wallace & Gromit, where Wensleydale cheese was the duo’s favorite snack.

Cornish Blue, a relatively new cheese, won the prestigious title of World Champion Cheese in 2010. Unlike other blue cheeses, it has a mild and creamy profile, making it more approachable for those who find traditional blue cheeses too intense.

Infused with caramelized onions, Abbot’s Gold is a modern British cheese known for its sweet-savory contrast. It has become a favorite in gourmet burgers and cheese boards.

A relatively modern blue cheese, Oxford Blue was first created in the 1990s by British cheesemaker Baron Robert Pouget. It offers a creamy yet tangy taste, similar to Stilton but with a smoother finish. This cheese quickly gained favor in fine dining establishments and is often paired with port wine for a luxurious experience.

A decadent Italian cheese, burrata consists of a mozzarella shell filled with a creamy stracciatella center. Originating from Puglia, it was created as a way to use up leftover cheese scraps. Today, it is considered a delicacy, often served with tomatoes and basil for a luxurious take on a Caprese salad. Michelin-starred chefs frequently use burrata in modern dishes, highlighting its rich, buttery flavor.

This layered dessert, made with sponge cake, custard, fruit, and cream, dates back to the 16th century. It became a festive favorite during the Victorian era, with Queen Victoria herself reportedly enjoying a boozy version. The dish has since evolved into countless variations, including chocolate trifle and versions using jelly, proving its enduring appeal.