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  • Alphabetical
  • Cheeses by Category
    • Cheeses by type
    • Cheeses by country
    • Cheeses by milk
    • Cheeses by texture
    • Cheeses by color
  • Vegetarian Cheeses
  • Cheese recipes
  • Cheese gifts
  • Blog

Home / Cheeses by texture

Spreadable Cheeses

brittle buttery chalky chewy close compact creamy crumbly crystalline dense dry elastic firm flaky fluffy gooey grainy oily open runny semi firm smooth soft soft-ripened spreadable springy sticky stringy supple
Purple Haze
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Purple Haze

PsycheDillic
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PsycheDillic

Amul Cheese Spread

Amul Cheese Spread

Herbs de Humboldt
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Herbs de Humboldt

Sgt. Pepper

Sgt. Pepper

Ms. Natural

Ms. Natural

Lil Moo

Lil Moo

Bossa

Bossa

Green Dirt Farm Fresh Spicy Chilis

Green Dirt Farm Fresh Spicy Chilis

Crescenza di Bufala

Crescenza di Bufala

Green Dirt Farm Fresh Nettle
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Green Dirt Farm Fresh Nettle

Green Dirt Farm Fresh Garlic & Peppercorn

Green Dirt Farm Fresh Garlic & Peppercorn

Squaquerone di Bufala

Squaquerone di Bufala

Green Dirt Farm Fresh Plain

Green Dirt Farm Fresh Plain

Green Dirt Farm Fresh Rosemary

Green Dirt Farm Fresh Rosemary

Meredith Goat Cheese in Extra Virgin Olive Oil
Stores >

Meredith Goat Cheese in Extra Virgin Olive Oil

Chèvre des neiges

Chèvre des neiges

St Tola Divine

St Tola Divine

Bianca

Bianca

Sonnet

Sonnet

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CHEESE FACTS

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POPULAR CHEESES

  • American Cheese
  • Asiago
  • Blue Cheese
  • Bocconcini
  • Brie
  • Buffalo Mozzarella
  • Burrata
  • Caciocavallo
  • Camembert
  • Casu Marzu
  • Cheddar
  • Chevre
  • Chihuahua
  • Colby
  • Colby Jack
  • Comte
  • Cotija
  • Cream Cheese
  • Dubliner
  • Edam
  • Emmental
  • Feta
  • Fior Di Latte
  • Fontina
  • Goat Cheese
  • Gorgonzola
  • Gouda
  • Grana Padano
  • Gruyere
  • Halloumi
  • Havarti
  • Manchego
  • Mascarpone
  • Monterey Jack
  • Mozzarella
  • Muenster
  • Neufchatel
  • Oaxaca
  • Paneer
  • Parmesan
  • Pecorino
  • Pecorino Romano
  • Pepper Jack
  • Provel
  • Provolone
  • Ricotta
  • Roquefort
  • Stilton
  • Taleggio
  • White Cheese

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