Discover 15 Cheeses That Start with E

Worldwide, there are an estimated 1,800 varieties of cheese. Cheese is a fantastic food, as almost every region has its own version. With so many cheeses, it might be interesting to discover 15 cheeses that start with E.

Most would assume that all cheeses are from cow’s milk, but that’s not true! We’ve included all types of cheese that start with the letter E. We’ll provide a brief rundown of the 15 cheeses that start with an E and what milk they are made from.

#1 Edam Cheese

Edam is a semi-hard cheese that originates from the Netherlands. It’s a nutty type of cheese that is from North Holland. Edam’s shape is round and spherical before being put in a rind of red paraffin wax. The cheese’s interior matures to pale yellow, often hardens, and doesn’t spoil.

The flavor profile is mild, salty, and nutty. Unlike other aged cheeses, it has no smell and becomes sharper in taste as it ages. Comparable to Cheddar, but Edam is much softer.

#2 Édel de Cléron

Édel de Cléron is a cheese that hails from France. The cheese’s name, Édel de “Cléron,” refers to the small village where it was first made, Cleron, France. Look-wise, Édel de Cléron is a round soft cheese with a white rind. 

Biting into Édel de Cléron is mild and milky, almost like a Brie cheese. Most people describe it as earthy and natural. The texture is very creamy and smooth and is exceptionally soft. Many like it and pair it with sparkling or fruity wines.

#3 Emmental Cheese

Emmental, or Emmentaler or Emmenthal, is a medium-hard cheese originating from Emmen, Switzerland, in the 13th century. Today, multiple varieties of Emmental cheese are made according to specific regions aside from Switzerland. This includes Allgäuer Emmentaler from Bavaria, Germany, Emmental de Savoie from Savoie, France, and Emmental français est-central from Franche-Comté, France.

Emmental cheese is a Swiss cheese with a mild taste that’s soft yet buttery. Depending on the region it comes from, the taste can vary slightly. Some even say that it has fruity undernotes.

#4 Époisses de Bourgogne

Époisses de Bourgogne, also known as Époisses, is a French cheese originating from the small village of Époisses. It’s a soft-paste cow milk cheese and features a washed rind. Aesthetically, it’s similar to Brie, but the rind becomes a deep orange or brownish color.

In spite of being a soft cheese, it’s one of the stronger-tasting ones. Its flavor is mushroomy and garlicky and seems to have a slight, almost meaty taste. Yet, the rind is also very potent and is very sharp. Many like to pour it over sliced potatoes or have it with crusty bread.

#5 Ermite

Ermite, or L’Ermite, is a cheese that originated in Canada in Saint Benoit Abbey in 1943. It’s a type of blue cheese from cow’s milk. It has a fat content of 27%, a crumbly texture, and a greyish rind.

The texture is creamy and crumbly but has a strong flavor profile compared to other cheeses. It has a mushroomy, nutty, and tangy flavor. From production, Ermite cheese features a grassy herbal smell and strong hints of cellars. Pairing it with pears, walnuts, and figs is complementary.

#6 Esrom

Esrom is Danish Port Salut, a cheese originating from  Esrom Abbey, Denmark. It was first produced in 1559 but was not standardized until the early 1930s. Esrom is a Trappist-style cheese with a pale yellow and semi-soft texture. It’s crafted from cow’s milk and is porous in appearance.

Naturally pungent in smell, taste-wise, Esrom cheese has a sweet yet buttery taste. It’s one of those cheeses with a stinky aroma yet mild flavor. Many enjoy pairing it with crackers, jams, or even stronger flavors like olives and pickles.

#7 Echo Mountain Blue

Echo Mountain Blue is a semi-soft cheese that is from Oregon. Distinctively, the cheese is a mixture of cow’s and goat’s milk. Belonging to the blue cheese family, it does have its own rich texture and flavor.

Taste-wise, it is earthy, subtle, and tangy. Often, its texture is dense yet smooth. Crafted in Oregon, it is often paired with dessert wine to help cut the potent flavor.

#8 Edelpilz

Edelpilz is a blue vein cow’s milk cheese originating in Germany. It’s a semi-hard cheese and features a soft rind. The flavor profile of this cheese is very spicy and robust, often paired with wines, salads, and truffle honey.

#9 Edith

Edith is a pasteurized goat’s milk cheese originating from Southern Australia. In the same family as Brie, it is soft-ripened. The texture is creamy, smooth, and soft. It is put into an ash-coated rind and has a mild yet savory flavor. Pairings include crusty bread or Sauvignon Blanc wine.

#10 El Trigal Manchego

El Trigal Manchego is a sheep’s milk cheese from La Mancha, Spain. It’s a hard, artisan cheese with a firm texture and ivory color. Taste-wise, El Trigal Manchego is full-flavored and is fruity and buttery, with hints of acidity. Often, it goes well with savory items such as green olives, sundried tomatoes, and Spanish ham.

#11 Elberton Blue

Elberton Blue is a cheese that uses unpasteurized cow’s milk and originates from Georgia. It’s a part of the blue cheese family and is hard with blue veins. Similarly, the texture is crumbly like other blue cheese, yet it features a natural rind. The color is what’s offputting to most, as it’s yellow. Regarding taste, Elberton Blue is buttery and creamy but with savory notes. It’s often paired with stout or port wine.

#12 Elk Mountain

Elk Mountain is an unpasteurized goat’s milk that originates from Oregon. It’s a part of the Tomme family and features a dense and firm texture. The rin is natural with an inner ivory color. Often, the flavor is sharp, tangy, and potent. Connoisseurs often have it with Syrah, champagne, or Viognier.

#13 Ellington

Ellington is made from goat’s milk from Fairview, Oregon, and has won multiple awards. The cheese is semi-soft and features a creamy, soft texture. The rind is bloomy and has a pleasant aroma. Taste-wise, Ellington can be described as full-flavored and sweet. It goes well with spreadable foods like jam, nut butter, and more. 

#14 Emlett

Emlett is a sheep’s milk that originates from England. It’s a soft cheese that features a high fat content of 40%. The cheese has a distinct disc-like shape and a penicillin rind dotted with reddish-brown ferments. The cheese softens and has a flavor profile of sweet, nutty, and acidic.

#15 Esbareich

Esbareich is a cow’s milk that originates from Aquitaine-Pyrenees, France. The cheese is a semi-hard variety and has a firm texture. Additionally, there is a washed rind with a cheese-colored pale yellow. In terms of flavor profile, it’s fruity and nutty. Connoisseurs pair it with a red wine, such as a Madiran.

Summary of the Cheeses That Start with E

Other Cheeses That Start with E

• Essex Comte
• Edamski
• Eesti Juust
• Erborinato
• Erborinato Di Capra
• Erborinato Di Monte
• Erborinato Di Pecora Delle Alpi Cozie
• Erborinato Misto Capra
• Ermite
• Estero Gold Reserve
• Etorki
• Etzy Ketzy
• Evans Creek Greek
• Evansdale Farmhouse Brie
• Evora De L’Alentejo
• Ewelicious Blue
• Ewe’s Blue
• Exmoor Blue
• Explorateur
• Extra Mature Wensleydale

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