The hard and the soft of all those cheeses

There are so many varieties of cheese in the world that you may be left looking for a food dictionary when you pop into the dairy section at a posh supermarket.

Here are some of the different types, and their place of origin.

Hard Cheese (uncooked)

* Asiago (Italy)

* Cheddar (Britain)

* Derby (Britain)

* Leicester (Britain)

Hard (cooked)

* Beautfort or Gruyere de Beaufort (France)

* Emmental (Switzerland)

* Jarlesberg (Norway)

* Grana Padano (Italy)

* Parmesan (Italy)

Semi-hard

* Appenzeler (Switzerland)

* Edam (the Netherlands)

* Esrom (Denmark)

* Gouda (the Netherlands)

* Fontina (Italy)

* Lancashire (Britain)

* Murol (France)

* Pyrenees

Soft-ripened

* Bouseault (France)

* Brie (France)

* Camembert (France)

* Coulomier (France)

* Neufchatel (France)

* Munster (France, Germany)

* Remoudou (Belgium)

Blue-veined

* Blue Brie (France, Denmark)

* Blue Castelo (Denmark)

* Danish Blue (Denmark)

* Roquefort (France)

* Gorgonzola (Italy)

* Stilton (Britain)

Semi-soft

* Boursin (France)

* Cream Cheese (Britain)

* Mascarponne (Italy)

Flavored

* Applewood: smoked, flavored with paprika (Britain)

* Boulette D'avesne: Beer and herbs (France)

* Gaperon: Garlic or peppercorns (France)

* Leiden: Cumin seeds (the Netherlands)