Today there are a huge number of varieties of cheese. There were also lots of types of cheese a hundred years ago. Here’s what a 1920 magazine said:
Cheese contains more than twice as much nourishment, pound for pound, as the best beefsteak.
There are over 500 varieties of cheese.
Cheddar, or the American dairy cheese, is characterized by its solid, close texture, delicate, mild aroma, and pleasing flavor.
A “green” or freshly made cheese lacks in flavor and is rubbery – more like the pressed curd from which it comes.
A “ripe” cheese is that which has aged and developed a full flavor and a rich, mellow consistency.
Those cheeses known as Pimiento, club, pineapple, and sage cheese, are of the Cheddar type and of distinctive shape or flavor.
Roquefort is cheese is made in Roquefort, France of goats’ milk, and is ripened by a secret “moldy bread process.”
Swiss cheese is of a somewhat different flavor, due doubtless to the presence of micro-organisms which are thought to be the cause of the numerous holes that perforate this food. It is claimed that an expert can tell the porousness of a Swiss cheese by the sound which it gives when it is tapped.
Edam and Parmesan cheeses are of a hard variety caused by pressing out all of the water. For this reason, they grate well and being of rich flavor, are desirable for seasoning.
Neufchatel cheese is made from thick, sour milk. It does not keep as the other cheeses do, and so one must be careful to purchase it fresh to have it at its best.
American Cookery (May, 1920)