30 cheeses are pre-loaded — drag them into tiers, add your favorites, and rank the whole board from S to D.
Missing a variety? Hit ＋ Add items to add any cheese. Every cheese already comes with a photo — use 🏷 Image + label to switch to photos only.
A cheese tier list puts every cheese you've tasted into graded rows, S at the top and D at the bottom, judged on flavor, melt or how fast it vanishes from a board. Thirty varieties come ready as photo tiles, cheddar and brie through halloumi, burrata and Stilton. Missing a favorite? ＋ Add items takes it, and the rows can be renamed or recolored to suit.
Say cheese and settle it: this cheese tier list loads 30 varieties so you can drag them into S through D and rank the whole board. The tray covers the crowd-pleasers — cheddar, mozzarella, brie, gouda and parmesan — plus the bold end of the cheese types tier list like blue, gorgonzola and stinky washed rinds. Build the best cheese tier list your palate can defend, from everyday slices to special-occasion wedges.
Sharp or mild, soft or aged, meltable or crumbly — rank cheeses by taste, versatility, or how fast they vanish off a board. It pairs perfectly with a wine or beer tier list for your next gathering. First time ranking? Read how to make a tier list, and give your rows some flavor with custom tier colors. Export a PNG when your cheese board is complete.
The 30 cheese varieties are the common ones most people have tasted, so the ranking comes down to taste rather than guesswork. Judge one quality at a time — texture (creamy burrata against crumbly feta) or flavor (nutty Gruyere, tangy goat cheese, salty halloumi). Mozzarella and cheddar are usually named America's most popular cheeses, so it's also a quick test of whether your top tier agrees with the crowd.
Ranking for a charcuterie board asks a different question: what belongs together? A good board mixes something soft like brie, something firm like manchego and one blue for the brave, so rank each cheese by how it handles a wine pairing. Jarlsberg and Asiago aren't in the tray; add them if they're regulars on your board.
Cheese splits people cleanly: the funky blues and washed rinds are S-tier to some and inedible to others, while a reliable sharp cheddar quietly earns everyone's respect. Rank by everyday eating or by a dream cheese board, add any variety we missed, and do not be shy about sending an overrated cheese to the bottom.
Ricotta, mascarpone, cottage cheese, cream cheese and burrata are fresh cheese: unaged, mild and soft. Brie and camembert are soft cheeses that ripen from the rind inward, havarti and Monterey Jack are semi-soft, and Parmesan, manchego and Gruyere are hard cheeses aged longer for deeper flavor. Most of the tray is cow's milk, but manchego and Roquefort are made from sheep's milk, feta traditionally is, and goat cheese is exactly what it says. String cheese and queso fresco aren't loaded — add them if they're what you actually eat.
Rank for melt and the order shifts. As a loose rule, younger, moister cheeses melt smoothly, while aged, drier ones such as Parmesan tend to turn grainy or oily when heated on their own. From the tray, American is hard to beat for a smooth melt, because processed cheese contains emulsifying salts that stop it separating, and mozzarella gives the stretchy cheese pull you want on pizza. Gruyere, havarti and young gouda are reliable picks for a grilled cheese or mac and cheese ranking.
Halloumi sits at the far end — it barely melts, which is why it gets grilled in slabs — and feta softens without really flowing. A few famous melting cheeses aren't in the tray, so if you're ranking for the stove, add Fontina, Raclette, Taleggio and Comté.
Drag each cheese from the tray into a tier from S to D, then export a PNG. It's pre-loaded so you can start right away.
Yes — there are hundreds of varieties. Hit Add items to type any cheeses the tray is missing, one per line.
Taste, versatility, or how often you would actually eat it. Some rank for a cheese board, others for everyday cooking — either works.
There isn't one. The World Cheese Awards crown a different champion almost every year, and "best cheese in the world" lists rarely agree past the first few names. A tier list lets you answer for yourself: rank the 30 tiles on taste alone, and whatever sits by itself in S is your best cheese.
Heat softens the milk fat first, then loosens the protein network holding the cheese together, so it slumps and flows. Moisture and age decide how gracefully that goes. A young, moist cheese stays smooth; an aged one has less water and more broken-down protein, so the fat tends to leak out while the rest clumps. Very fresh, high-acid or heat-set cheeses, halloumi among them, mostly hold their shape.
It depends on the job. For pizza, mozzarella; for grating, Parmesan; for salads, feta or goat cheese; for fondue, Gruyere and Emmental are a classic pair. Every one of those is already in the tray, so a useful way to build this board is to rank each cheese by the job it does best.
Yes, on the device you made it on. The board saves itself in your browser after every change, so a reload or a closed tab won't wipe it, and it shows up under My Lists. There's no account involved, which also means it won't follow you to another browser — send yourself a share link if you want it somewhere else.
Open the share menu and copy the link. It carries the full board, so friends see your cheeses in exactly the tiers you picked. Prefer something for a group chat? Download the PNG, or export a short vertical video that reveals your tiers — handy when you want the Stilton-in-D reaction on camera.