Can you give me a long list of cheeses?

A Long List of Cheeses:

Cow's Milk:

Hard:

* Cheddar: Mild to sharp, crumbly, from England

* Parmesan: Hard, salty, nutty, from Italy

* Grana Padano: Similar to Parmesan, slightly milder, from Italy

* Pecorino Romano: Sharp, salty, sheep's milk cheese, from Italy

* Gouda: Mild, buttery, from Netherlands

* Edam: Similar to Gouda, but firmer and less buttery, from Netherlands

* Gruyere: Nutty, slightly sweet, from Switzerland

* Emmental: Known for large holes, nutty, slightly sweet, from Switzerland

* Manchego: Sheep's milk cheese, nutty, firm, from Spain

* Comté: Nutty, fruity, from France

* Asiago: Mild, slightly sweet, from Italy

* Provolone: Mild to sharp, can be smoked, from Italy

* Monterey Jack: Mild, buttery, from USA

* Colby: Similar to Monterey Jack, but firmer, from USA

Semi-Hard:

* Havarti: Creamy, slightly tangy, from Denmark

* Jarlsberg: Slightly sweet, nutty, with large holes, from Norway

* Fontina: Creamy, slightly nutty, from Italy

* Muenster: Mild, creamy, from USA

* Pepper Jack: Spicy, from USA

* Queso Oaxaca: Stringy, mild, from Mexico

Soft:

* Brie: Creamy, buttery, bloomy rind, from France

* Camembert: Similar to Brie, but stronger, from France

* Roquefort: Blue cheese, strong, pungent, from France

* Gorgonzola: Blue cheese, mild to strong, from Italy

* Stilton: Blue cheese, sharp, tangy, from England

* Feta: Brined, salty, crumbly, from Greece

* Mozzarella: Fresh, slightly chewy, from Italy

* Burrata: Fresh, creamy, mozzarella with a ricotta core, from Italy

* Ricotta: Fresh, creamy, whey cheese, from Italy

* Chèvre: Goat cheese, tangy, creamy, from France

* Halloumi: Semi-hard, salty, can be grilled, from Cyprus

* Paneer: Fresh, firm, unaged, from India

* Queso Fresco: Fresh, crumbly, from Mexico

Other:

* Cream Cheese: Smooth, spreadable, from USA

* Cottage Cheese: Soft, crumbly, from USA

* Yogurt Cheese: Similar to cream cheese, but tangier, from various regions

* Quark: Soft, tangy, from Germany

* Ricotta Salata: Hard, salty, ricotta cheese, from Italy

* Mascarpone: Rich, creamy, from Italy

Goat's Milk:

* Chevre: Tangy, creamy, soft cheese, from France

* Crottin de Chavignol: Goat cheese, earthy, bloomy rind, from France

* Valencay: Goat cheese, pyramid-shaped, from France

* Sainte-Maure de Touraine: Goat cheese, cylindrical, with a ash rind, from France

* Pélardon: Goat cheese, small, tangy, from France

* Cabecou: Goat cheese, small, firm, from France

Sheep's Milk:

* Pecorino Romano: Hard, salty, sheep's milk cheese, from Italy

* Manchego: Sheep's milk cheese, nutty, firm, from Spain

* Iberico: Sheep's milk cheese, nutty, firm, from Spain

* Ossau-Iraty: Sheep's milk cheese, nutty, firm, from France

Buffalo's Milk:

* Mozzarella di Bufala Campana: Soft, creamy, from Italy

* Buffalo Ricotta: Soft, creamy, from Italy

Other:

* Blue Cheese: Strong, pungent, with blue veins, from various regions

* Smoked Cheese: Smoked cheese, various types, from various regions

* Washed-Rind Cheese: Soft cheese, with a washed rind, from various regions

* Bloomy-Rind Cheese: Soft cheese, with a white mold rind, from various regions

This is not an exhaustive list, as there are thousands of different types of cheese around the world. This list includes some of the most popular and well-known cheeses, and it offers a good starting point for exploring the world of cheese.