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Vermont cheddar -

Cheddar cheese was originally crafted in the UK. However, some varieties of cheddar hail from states like Wisconsin and Vermont, including Vermont cheddar.

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Vermont cheddar - Vermont cheddar is a white cheddar that is not colored with annatto.

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Farmer cheese - Cottage cheese is essentially fresh curds and whey. Farmer cheese is cottage cheese that’s been pressed so that it’s dry and fairly crumbly.

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Farmer cheese - Spread it on bread or stuff it into blintzes (if you don't know what it is, it's delicious).

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Brick cheese - This is a cheese made of bricks. Just kidding, it’s a brick-shaped medium-soft cheese from Wisconsin.

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Cheese curds - Cheese curds are essentially the solids that come from curdling milk, except instead of being as gross as they sound, they’re delicious (the best ones squeak as you eat them.)

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Cheese curds - You’ll often find these in poutine (a dish from Quebec) but multiple varieties originate in the US. Important note: You can also fry these and then eat them.

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Cream cheese - This soft, spreadable cheese was first mass-produced by a New York dairyman in the late 1800s.

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Cream cheese - It’s become a key ingredient in cheese cakes, dips, and the ever-important classic bagel with schmear.

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Colby cheese - Colby cheese gets its name from its birthplace of Colby, WI. It has some similarities with cheddar, but is softer and milder.

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Monterey Jack - This laid-back cheese hails from California.

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Monterey Jack - You can buy a softer version that has barely been aged, or a harder aged version.

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Pepper Jack - Pepper jack is Monterey’s rebellious child. It’s Monterey Jack cheese with added hot peppers and spices.

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Colby-Jack - This mild cheese is what happens when Monterey Jack and Colby get together.

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Generic Parmesan - Parmigiana-Reggiano is Italian through-and-through, but America’s generic Parmesan is simply inspired by the original.

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Generic Parmesan - It’s often sold pre-grated, and can be used to top pizza, pasta, and anything else a person could want.

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Humboldt Fog cheese - This goat milk cheese is California-made, mold-ripened, and creamy as heck.

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Muenster cheese - The deli counter favorite is an American version of France’s Munster cheese. It’s usually milder in flavor than the French original.

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Muenster cheese - Muenster melts nicely, and is a great choice for sandwiches.

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American cheese - The cheese product named after the US is, in fact, a cheese product, and not actual cheese.

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American cheese - Whatever you call it, for better or for worse, the stuff is a classic topping for hamburgers.

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Nacho cheese - Yum, more processed cheese! You’ll find this sold as a nacho topping in movie theaters, sports venues, and also just the regular grocery store.

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Nacho cheese - You could classify nacho cheese as more of a cheese sauce, complete with peppers and spices.

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String cheese - This lunchbox favorite is an American version of mozzarella.

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String cheese - It’s low in moisture and can be pulled apart into strings. It’s usually cut to snack-size lengths and packaged.

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Swiss cheese - Swiss cheese is another American take on European cheese—in this case, Emmental cheese from (you guessed it!) Switzerland.

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Swiss cheese - It’s often shiny, yellow, and peppered with holes.

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Velveeta - This processed cheese is pretty much a softer, smoother version of American cheese.

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Velveeta -

Its smooth qualities make it a good choice for mac n' cheese. 

See also: The foods Americans miss the most when abroad

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