Looking for cheeses that start with E? This alphabet food guide covers the well-known supermarket staples, the punchy French classics, a few British finds, and some lesser-known European cheeses worth trying if you spot them on a deli counter.

Some E cheeses are everyday heroes, such as Edam and Emmental. Others, like Époisses, are more of a special treat. The good news is that there are plenty of ways to enjoy them without wasting money, especially if you know what each cheese tastes like and how best to use it.

Cheeses That Start With E: Quick List

Here is a quick overview of cheeses beginning with E, including their origin, milk type and best uses.

1. Edam

Edam is one of the easiest E cheeses to find in UK supermarkets. It comes from the Netherlands and is traditionally recognised by its round shape and red wax coating, although sliced and block versions are more common for everyday shopping.

The flavour is mild, slightly nutty and gently salty. It is not as sharp as mature Cheddar, which makes it popular with children and anyone who prefers a softer-tasting cheese. Edam also has a lower-fat feel compared with many richer cheeses, although the exact nutrition will depend on the brand.

Best ways to use Edam

• Slice into lunchbox sandwiches with ham, cucumber or tomato.
• Use in toasties when you want a gentle melt without a strong flavour.
• Cube for picnics and snack boxes.
• Grate into omelettes, wraps or jacket potatoes.

Money-saving tip

Buy Edam as a block rather than pre-sliced if the price per kilo is lower. Slice what you need at home and keep the rest wrapped in the fridge. It is a useful cheese for reducing food waste because it works cold, melted or grated into leftovers.

2. Emmental

Emmental, also called Emmentaler, is a Swiss cheese famous for its large holes. It has a sweet, nutty flavour and a smooth texture that melts beautifully. You will often see it in ready-made cheese slices, fondue mixes and continental cheese selections.

It is one of the most useful cheeses that start with E because it can be used in both simple family meals and more impressive dishes. It is milder than Gruyère but still has enough character to make a toastie or gratin taste special.

Best ways to use Emmental

• Melt into cheese toasties with mustard or caramelised onions.
• Use in a croque monsieur-style sandwich.
• Add to potato gratin, cauliflower cheese or pasta bakes.
• Mix with other cheeses for homemade fondue.

Money-saving tip

Emmental is often available in supermarket own-brand blocks. Check the deli counter too, as reduced-price end pieces can be good value. If you only need a little for melting, mix it with a cheaper cheese such as mild Cheddar to stretch it further.

3. Époisses

Époisses de Bourgogne is a famous French washed-rind cheese from Burgundy. It is soft, rich and known for its strong aroma. The rind is washed during production, traditionally helping to develop its distinctive savoury flavour and orange-toned exterior.

This is not usually an everyday budget cheese, but it is memorable. The centre can become spoonably soft when ripe, making it lovely with crusty bread. If you are putting together a special cheeseboard, a small portion of Époisses can do a lot of work because the flavour is so bold.

Best ways to use Époisses

• Serve at room temperature with baguette or sourdough.
• Pair with cornichons, chutney or lightly dressed salad leaves.
• Use as the strong cheese on a cheeseboard, alongside milder options.
• Spoon a small amount onto warm potatoes for an indulgent treat.

Money-saving tip

Buy Époisses only when you have a plan for it. Because it is pungent and soft, it is best enjoyed within the recommended use-by date. If serving guests, one small cheese can be enough alongside crackers, fruit and a cheaper hard cheese.

4. Esrom

Esrom is a Danish semi-soft cheese with a washed rind. It has a stronger smell than its flavour might suggest, with a buttery, savoury taste and a supple texture. You may not see it in every supermarket, but it sometimes appears in continental cheese selections or specialist shops.

It is sometimes compared with Port-Salut-style cheeses because of its rind and texture, though each cheese has its own character. Esrom works well with rye bread, cured meats and pickles, which makes it a good choice for Scandinavian-inspired lunches.

Best ways to use Esrom

• Serve with dark rye bread, sliced cucumber and pickles.
• Melt into a grilled sandwich.
• Add to a simple ploughman’s-style lunch.
• Pair with apple slices for a sweet and savoury snack.

Money-saving tip

If you buy Esrom for a cheeseboard and have leftovers, use them in hot sandwiches or a potato bake. Stronger semi-soft cheeses can lift simple dishes without needing much.

5. Etorki

Etorki is a French Basque sheep’s milk cheese. It is semi-hard, smooth and slightly sweet, with a nutty flavour that is richer than many cow’s milk cheeses. Sheep’s milk cheeses often feel more substantial, so a small portion can be satisfying.

Etorki is a good option if you want something different from Cheddar but not as challenging as blue or washed-rind cheese. It slices neatly, which makes it practical for lunch plates, picnics and cheeseboards.

Best ways to use Etorki

• Slice for a cheeseboard with olives, figs or grapes.
• Shave over salads with roasted peppers and walnuts.
• Serve with crusty bread and cured meats.
• Use in a posh cheese sandwich with chutney.

Money-saving tip

Sheep’s milk cheeses can be pricier, so treat Etorki as a feature cheese. Serve it in thinner slices with cheaper accompaniments such as homemade oatcakes, apple wedges or reduced-price bakery bread.

6. L’Etivaz

L’Etivaz is a traditional Swiss alpine cheese made in the Vaud Alps. Although the full name begins with L, it is often searched for as Etivaz, so it earns a place in this guide to E cheeses. It is a firm, cooked cheese with a complex, nutty and slightly fruity flavour.

It is not as commonly found as Emmental, but specialist cheese shops may stock it. It is excellent for anyone who enjoys alpine cheeses such as Gruyère, Comté or Beaufort.

Best ways to use L’Etivaz

• Serve in small chunks on a cheeseboard.
• Grate over gratins, soups or roasted vegetables.
• Melt into a rich cheese sauce.
• Pair with apples, pears or walnuts.

Money-saving tip

If you buy a wedge from a deli, ask for a smaller cut rather than guessing. Hard alpine cheeses are full-flavoured, so you can grate a little over food instead of using large amounts.

7. Evora

Evora, or Queijo de Évora, is a Portuguese sheep’s milk cheese from the Alentejo region. It is usually small, semi-hard to hard, and has a savoury, tangy flavour. Some versions are more rustic and intense than others.

This is a cheese you are more likely to find in Portuguese shops, specialist delis or online cheese selections. It is lovely as part of a tapas-style spread with olives, bread, cured meats and roasted peppers.

Best ways to use Evora

• Serve in small wedges with olives and bread.
• Pair with roasted red peppers or tomato salad.
• Use as part of a Mediterranean-style sharing board.
• Enjoy with a drizzle of honey if the cheese is particularly salty or tangy.

Money-saving tip

When buying imported cheeses, compare the price per kilo and avoid over-ordering. A small whole cheese can be better value than a tiny pre-cut portion, but only if you will use it all.

8. Erborinato

Erborinato is an Italian term used for blue-veined cheese, rather than one single cheese variety. You may see names such as erborinato di capra, which means a blue goat’s cheese, or other regional blue cheeses using the word erborinato.

These cheeses can vary widely depending on the milk and producer. Some are creamy and mild, while others are punchy, salty and sharp. If you enjoy Gorgonzola, it is worth trying an erborinato cheese when you spot one.

Best ways to use Erborinato cheese

• Crumble over pasta with walnuts.
• Stir into risotto at the end of cooking.
• Melt into a blue cheese sauce for steak, mushrooms or gnocchi.
• Serve with pears, figs or honey.

Money-saving tip

Blue cheese goes a long way in cooking. Use small amounts to add flavour to creamy sauces, soups or salad dressings. Leftover blue cheese can also be frozen for cooking, although the texture may become more crumbly after defrosting.

9. Explorateur

Explorateur is a French triple-cream cheese made from cow’s milk. It is soft, rich and buttery, with a bloomy rind. If you like Brie but want something more luxurious, Explorateur is the sort of cheese to try.

Because it is very creamy, it suits simple serving. You do not need lots of expensive extras. Good crackers, a few grapes or a spoonful of chutney are enough.

Best ways to use Explorateur

• Serve at room temperature with crackers.
• Pair with grapes, strawberries or sliced pear.
• Spread onto warm baguette.
• Add to a cheeseboard as the creamy option.

Money-saving tip

Explorateur is rich, so portions can be smaller than with milder cheeses. If making a cheeseboard, balance it with budget-friendly items such as homemade pickled onions, sliced apple and own-brand crackers.

10. Exmoor Blue

Exmoor Blue is an English blue cheese associated with the West Country. It is made from cow’s milk and has a creamy texture with blue veining. The flavour is typically rich and tangy without always being as fierce as some stronger blues.

British blue cheeses are excellent for people who want to explore beyond Stilton. Exmoor Blue can be served on a cheeseboard, crumbled into salads or melted into sauces.

Best ways to use Exmoor Blue

• Crumble over a pear and walnut salad.
• Melt into a sauce for pasta or steak.
• Serve with oatcakes and chutney.
• Add a little to mashed potato for extra savoury flavour.

Money-saving tip

Look for British artisan cheeses in reduced sections after seasonal events such as Christmas and Easter. Blue cheese can be strong, so even a discounted small wedge can flavour several meals.

11. Elsdon

Elsdon is a British goat’s cheese made in Northumberland. It is a firm cheese, rather than a soft fresh goat’s cheese, and has a clean, tangy flavour. If you usually find goat’s cheese too sharp or chalky, a firmer style can be a pleasant change.

It is more likely to be found in cheese shops, farm shops or regional food halls than in large supermarkets. It makes a nice British addition to an alphabet foods list because it is distinctive without being difficult to serve.

Best ways to use Elsdon

• Slice for a British cheeseboard.
• Serve with beetroot, walnuts or apple.
• Use in salads with roasted vegetables.
• Pack for picnics with crackers and chutney.

Money-saving tip

If buying artisan goat’s cheese, keep accompaniments simple. Beetroot, apples, homemade chutney and basic crackers all work well and cost far less than luxury deli extras.

12. Edelpilzkäse

Edelpilzkäse is a German blue cheese made from cow’s milk. The name is often used for a creamy, tangy blue cheese that can be spread or sliced depending on the style. It is not as common in the UK as Stilton or Danish Blue, but it may appear in continental shops or German food ranges.

It can be a good choice if you like blue cheese but want something a little different. Try it with rye bread, pickled vegetables or sliced pear.

Best ways to use Edelpilzkäse

• Spread onto rye bread or crackers.
• Melt into a quick blue cheese sauce.
• Serve with pickles and cured meats.
• Crumble into a warm potato salad.

Money-saving tip

Use strong blue cheeses as flavour boosters. A small amount can transform budget ingredients such as potatoes, pasta, mushrooms and eggs.

Other E Cheese Names You Might See

Cheese names can be tricky because some begin with a place, a producer, a style or a protected name. You may also see E appear as part of a longer name. These are still useful to know when shopping or planning an alphabet-themed cheeseboard.

• English Cheddar: Not a separate cheese variety from Cheddar, but a common label for Cheddar made in England. Mature and extra mature versions are great value for cooking.
• English Brie: A British-made Brie-style cheese. Often milder than some French soft cheeses and easy to find in supermarkets.
• English Blue: A broad description rather than one cheese. It may refer to British blue cheeses such as Stilton-style or regional blues.
• Échourgnac: A French monastic-style cheese sometimes sold as Trappe Échourgnac, known for its washed rind and distinctive flavour.
• Ennstaler Steirerkäse: An Austrian cheese with a strong regional identity. It is far less common in the UK but may interest serious cheese fans.

Best Cheeses Beginning With E for Different Uses

If you are buying cheese for a particular meal, this quick guide should help you choose without overspending.

How to Build a Cheeseboard Using E Cheeses

An alphabet cheeseboard is a fun idea for quizzes, parties, school projects or themed nights. For a balanced board using cheeses that start with E, aim for different textures and flavours rather than buying too many similar cheeses.

Simple E cheese board idea

• Mild cheese: Edam or Emmental
• Soft cheese: Explorateur or Époisses
• Hard or sheep’s cheese: Etorki or Evora
• Blue cheese: Exmoor Blue, Erborinato or Edelpilzkäse
• Extras: Crackers, apple slices, grapes, chutney, pickles and bread

To keep costs sensible, choose one premium cheese and make the others more affordable. For example, pair a small Époisses with own-brand Edam, a wedge of Emmental and homemade accompaniments.

Money-Saving Tips for Buying E Cheeses

Cheese can be expensive, especially if you are buying speciality varieties. A few small habits can make a noticeable difference.

• Check the price per kilo: Bigger packs are not always better value, but the shelf label usually tells you the real comparison.
• Use strong cheese sparingly: Blue cheese, washed-rind cheese and alpine cheese can flavour a whole dish in small amounts.
• Buy blocks where practical: Pre-sliced cheese is convenient, but blocks are often cheaper and more flexible.
• Look for reduced stickers: Cheese close to its date can be a bargain if you will use it quickly and it has been stored correctly.
• Freeze cooking cheese: Grated hard and semi-hard cheeses can usually be frozen for cooking. Texture may change, so use them in sauces, bakes and toasties rather than cheeseboards.
• Plan leftovers: Add odds and ends to omelettes, pasta bakes, soups, jacket potatoes or savoury muffins.

How to Store Cheese Safely

Always follow the storage instructions and use-by date on the packet. Keep cheese refrigerated and wrap it well so it does not dry out or spread strong aromas to other foods.

• Hard and semi-hard cheeses: Wrap in cheese paper, baking paper or the original packaging, then place in an airtight container if needed.
• Soft cheeses: Keep in their original packaging and eat by the use-by date.
• Blue cheeses: Wrap separately so the flavour does not transfer to milder cheeses.
• Washed-rind cheeses: Store in a sealed container to contain the smell and protect other foods.

If cheese shows unusual mould that is not part of the cheese, smells unpleasant in a way that is not normal for that variety, or has been left out for too long, it is safest not to eat it. For vulnerable groups, including pregnant people, older adults and anyone with a weakened immune system, follow NHS food safety guidance on soft and unpasteurised cheeses.

FAQs About Cheeses That Start With E

What is the most common cheese that starts with E?

Edam is probably the most common cheese beginning with E in UK supermarkets. Emmental is also widely available, especially in slices and blocks for melting.

What French cheeses start with E?

French cheeses that start with E include Époisses, Etorki and Explorateur. Échourgnac is another French cheese name you may see in specialist shops.

What blue cheeses start with E?

Blue cheeses beginning with E include Exmoor Blue, Edelpilzkäse and some Italian erborinato cheeses. Erborinato is a term used for blue-veined cheese rather than one single variety.

Is Emmental the same as Swiss cheese?

Emmental is a Swiss cheese, and in some countries it is what people mean when they say Swiss cheese. It is known for its holes, nutty flavour and excellent melting quality.

Is Edam good for melting?

Yes, Edam melts well, though it is milder and less stretchy than some cheeses. It works nicely in toasties, omelettes, wraps and jacket potatoes.

Which E cheese is best for a cheeseboard?

For an interesting cheeseboard, choose a mix such as Edam or Emmental for a mild option, Etorki for a sheep’s milk cheese, Explorateur for creaminess and Exmoor Blue or Époisses for stronger flavour.

Are there any British cheeses that start with E?

Yes. Exmoor Blue and Elsdon are British examples. You will also see labels such as English Cheddar, English Brie and English blue cheese, although these are descriptions rather than always being separate named varieties.

What is the cheapest cheese that starts with E?

Edam is usually one of the cheapest and easiest E cheeses to buy, especially in supermarket own-brand blocks. Emmental can also be good value when bought as a block or on offer.