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Blue Mould Cheese
Fresh cheese
Hard cheese
Semi Hard Cheese
Washed Cheese
White Mould cheese

HARD CHEESES
Anejo enchilado cheese:
Milk: Goats Milk
This cheese is not as strongly flavored as Cotija, but can easily be shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with a white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat. 

Asiago cheese:
Milk: Cows Milk
Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized hard cheese. Originally made of ewes milk, now is made entirely of cows milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago dAllevo) is the mature cheese made from skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment. 

Blue cheese :
Milk: Cows/ Goats Milk
It is a white cheese with blue veins and sometimes-crumbly interior. This cheese usually has tangy, piquant, spicy, and peppery flavor. Use is salad dressings with cream cheese for spreads. 

Cotija cheese:
Milk: Cows Milk
It is a Hispanic-style cheese, known as the Parmesan of Mexico. It was originally made with goats milk but today cows milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili, or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the US, it is increasingly popular on pasta.