Looking for cheeses that start with M? This alphabet foods guide covers familiar favourites such as mozzarella and mascarpone, as well as more unusual cheeses like Morbier, Mimolette and Mahón. You’ll also find practical ideas for using them, where you’re likely to spot them in UK shops, and simple ways to make your cheese budget stretch further.

Some M cheeses are brilliant everyday fridge staples. Others are better suited to a cheeseboard, a special meal, or a recipe where a little goes a long way. Here’s a useful rundown.

Cheeses That Start With M: Quick List

Popular M Cheeses You’ll Find More Easily

Mozzarella

Mozzarella is one of the best-known cheeses beginning with M. It’s mild, milky and famous for its stretch when melted. In UK supermarkets you’ll usually see two main types: fresh mozzarella packed in liquid, and low-moisture mozzarella sold grated or in blocks.

Fresh mozzarella is lovely in a tomato and basil salad, layered into lasagne, or torn over hot pasta just before serving. Low-moisture mozzarella is usually better for pizza because it melts without making the base too wet.

Money-saving tip: grated mozzarella is convenient, but block mozzarella often works out better value. Grate it yourself and freeze in small portions for pizza nights and pasta bakes.

Mascarpone

Mascarpone is a rich Italian cream cheese with a smooth, spoonable texture. It’s best known for tiramisu, but it’s also handy in savoury cooking. Stir a spoonful into tomato pasta sauce, risotto, soup or mashed potatoes for an easy creamy finish.

Because mascarpone is rich, you rarely need much. If a recipe only calls for a couple of tablespoons, plan another use for the rest of the tub within the use-by date.

Budget idea: use mascarpone to stretch leftovers. A small amount can turn leftover roast veg into a pasta sauce, or make a simple mushroom sauce feel more luxurious.

Manchego

Manchego is a Spanish sheep’s milk cheese from La Mancha. It has a firm texture and a nutty, savoury flavour that becomes stronger as it matures. You’ll often find it on tapas menus, served with olives, quince paste or cured meats.

Manchego is not always the cheapest cheese, but it has a bold flavour, so thin slices are enough. It also grates well over salads, roasted vegetables and pasta dishes.

Money-saving tip: buy Manchego when it’s on offer and use it as a flavour cheese rather than the main bulk of a dish. Pair it with cheaper ingredients such as potatoes, eggs, lentils or roasted peppers.

Monterey Jack

Monterey Jack is a mild, creamy, semi-hard cheese from the United States. It melts beautifully, which makes it useful for toasties, quesadillas, burgers, nachos and macaroni cheese.

You may also see Pepper Jack, which is Monterey Jack with chilli peppers. That version is good for adding a bit of heat without buying extra ingredients.

Use it for:

• Cheese toasties with leftover ham or roasted vegetables
• Loaded jacket potatoes
• Homemade nachos
• Quesadillas made with wraps, beans and odds and ends from the fridge

Muenster

Muenster is an American semi-soft cheese, not to be confused with French Munster. It has a smooth texture, mild flavour and orange rind colouring. It melts well, so it’s a good choice for grilled sandwiches, burgers and baked dishes.

It’s less common than mozzarella or cheddar in UK supermarkets, but you may find it in specialist shops or American-style food ranges.

French Cheeses That Start With M

Munster

Munster is a French washed-rind cheese from Alsace and Lorraine. It has a strong aroma and a soft, creamy interior. The smell can be punchy, but the flavour is often more balanced than people expect.

Munster works well with boiled potatoes, crusty bread and pickles. It’s also good melted, though a little goes a long way.

Storage note: strong-smelling cheeses are best kept wrapped and stored in a sealed container in the fridge, away from delicate foods such as butter or cream.

Morbier

Morbier is a semi-soft French cheese with a distinctive dark line running through the middle. Traditionally this line came from vegetable ash. It has a creamy texture and a savoury, slightly tangy flavour.

Morbier is excellent on a cheeseboard, but it also melts well. Try it in a toastie with caramelised onion, or melted over potatoes.

Mimolette

Mimolette is a bright orange French cheese with a firm texture. Younger Mimolette is milder and slightly fruity, while aged Mimolette becomes harder, nuttier and more intense.

It looks a bit like an orange cannonball when sold whole, although most of us will buy it by the wedge. It’s good for nibbling, grating, or adding colour to a cheeseboard.

Mont d’Or

Mont d’Or, also known as Vacherin Mont d’Or, is a soft, seasonal cheese often sold in a small wooden box. It’s famous for baking until molten and serving with bread, potatoes or vegetables for dipping.

This is usually a treat cheese rather than an everyday buy. To make it go further, serve it with plenty of low-cost dippers such as boiled new potatoes, toasted bread ends, carrot sticks and roasted broccoli stalks.

Maroilles

Maroilles is a strong French washed-rind cheese from northern France. It has a bold smell, a soft interior and a savoury flavour. It’s used in regional dishes such as tarte au Maroilles, a cheese tart that makes a small amount of strong cheese stretch across several portions.

Spanish Cheeses Beginning With M

Mahón

Mahón, or Mahón-Menorca, is a cow’s milk cheese from Menorca. It can be young and mild or matured and sharper. The rind is often rubbed with oil and paprika, giving it a warm colour and distinctive taste.

Young Mahón slices nicely for sandwiches, while mature Mahón is better for grating or serving with olives and bread.

Murcia al Vino

Murcia al Vino is a Spanish goat’s cheese washed in red wine, which gives the rind a deep purple-red colour. The flavour is usually mild, creamy and slightly tangy, with a gentle fruitiness from the wine washing.

It’s a good option for people who find some goat’s cheeses too sharp. Serve it with crackers, roasted peppers or a simple green salad.

Majorero

Majorero is a goat’s milk cheese from Fuerteventura in the Canary Islands. It can be fresh, semi-cured or cured, with flavours ranging from milky and gentle to nutty and more complex.

You’re more likely to find it in specialist cheese shops than in a standard supermarket, but it’s worth trying if you enjoy firm goat’s cheese.

Italian Cheeses That Start With M

Montasio

Montasio is an Italian cheese from the north-east of Italy. It can be sold young, semi-aged or aged. Young Montasio is smooth and mild, while older versions are firmer and more suitable for grating.

It’s traditionally used in frico, a crisp or soft cheese and potato dish. At home, you can use it in risotto, omelettes or grated over roasted vegetables.

Marzolino

Marzolino is a Tuscan sheep’s milk cheese, traditionally made in spring. It is usually small, smooth and slightly tangy. It’s not as easy to find in the UK as Pecorino, but it belongs in any thorough list of M cheeses.

Moliterno

Moliterno is a firm Italian sheep’s milk cheese. Some versions are made with truffle, creating a striking marbled appearance and a strong earthy flavour. Truffled Moliterno is very much a special-occasion cheese, but even a small amount can flavour pasta, scrambled eggs or risotto.

Greek and Eastern European M Cheeses

Mizithra

Mizithra, also written as Myzithra, is a Greek cheese made from whey, often with sheep’s or goat’s milk. It can be fresh and soft, or dried and firm. Fresh Mizithra is mild and creamy, while dried Mizithra is salty and good for grating.

Dried Mizithra can be used a little like a grating cheese over pasta, rice dishes or roasted vegetables.

Metsovone

Metsovone is a smoked Greek cheese from the Metsovo region. It is semi-hard and often compared with smoked provolone. It works well grilled, sliced into sandwiches, or served with bread and tomatoes.

Manouri

Manouri is a Greek whey cheese made as a by-product of feta production. It is softer and creamier than feta, with a gentle, milky flavour. It can be used in salads, pastries or desserts with honey and fruit.

If feta feels too salty for a dish, Manouri can be a softer alternative, though it may be less widely available in UK shops.

British and Irish Cheeses That Start With M

Mrs Kirkham’s Lancashire

Mrs Kirkham’s Lancashire is a traditional raw milk Lancashire cheese made in England. It is buttery, tangy and crumbly, with a flavour that develops as it matures. It’s lovely with oatcakes, chutney or a simple apple.

Although the cheese name begins with Mrs rather than the cheese style itself, it is commonly listed under M in cheese shops and is worth knowing if you enjoy British cheese.

Montgomery’s Cheddar

Montgomery’s Cheddar is a well-regarded farmhouse cheddar from Somerset. It has a rich, savoury flavour and a firm texture. Like many strong cheddars, it’s useful for cooking because you can use less and still get plenty of flavour.

ReducedGrub tip: strong cheeses are often better value in cooking than bland ones. A small amount of mature cheese can lift a whole tray of pasta, cauliflower cheese or savoury muffins.

Malvern Cheese

Malvern is associated with English cheese-making and may appear as a regional or artisan cheese name. Availability varies, so it’s more likely to be found through local cheesemongers, farmers’ markets or speciality suppliers than in a regular supermarket aisle.

Other Cheeses Starting With M Worth Knowing

• Maytag Blue: an American blue cheese from Iowa, creamy and tangy, often crumbled over salads or steaks.
• Metton: a French skimmed milk cheese product used to make cancoillotte, a runny cheese speciality from eastern France.
• Maredsous: a Belgian semi-soft monastery-style cheese with a mild, creamy flavour.
• Menonita: a semi-soft cheese associated with Mennonite communities in Latin America, especially Paraguay and Mexico.
• Meredith Dairy marinated cheese: a popular Australian marinated goat and sheep cheese product. It is a brand rather than a traditional cheese type, but shoppers may come across it under M.

Best M Cheeses for Cooking

Some M cheeses are better for melting, while others are better for finishing a dish. Here’s a quick guide.

Money-Saving Tips for Buying M Cheeses

Cheese can be pricey, especially if you’re buying imported or artisan varieties. These tips help you enjoy a wider range without wasting money.

• Use strong cheese as seasoning: Manchego, mature Montasio, Mimolette and strong cheddar-style cheeses can be grated sparingly over cheaper base ingredients.
• Check the reduced section: cheese often appears in reduced-to-clear areas. Hard and semi-hard cheeses are especially useful if you can use or freeze them promptly.
• Freeze grated cheese: mozzarella, Monterey Jack and many hard cheeses freeze well when grated. Freeze flat in a bag so you can break off what you need.
• Plan around open tubs: mascarpone and soft cheeses need using quickly once opened, so plan two meals from one tub.
• Mix premium with budget: combine a little Manchego or Mimolette with a cheaper cheddar in toasties, gratins or pasta bakes.
• Buy wedges, not huge portions: for a cheeseboard, a small wedge of something interesting is better than a large piece that ends up forgotten.

Simple Meal Ideas Using Cheeses That Start With M

1. Mozzarella Pizza Toasts

Spread tomato purée or pasta sauce on bread, top with mozzarella and any leftover veg or cooked meat, then grill until bubbling. This is a good way to use bread that’s slightly past its best.

2. Mascarpone Tomato Pasta

Warm a basic tomato sauce, stir in a spoonful of mascarpone, then toss with pasta. Add frozen spinach, peas or roasted vegetables to bulk it out.

3. Manchego Potato Omelette

Slice cooked potatoes, fry gently with onion, add beaten eggs and finish with grated Manchego. Serve with salad or baked beans for a filling meal.

4. Monterey Jack Quesadillas

Fill wraps with grated Monterey Jack, beans, sweetcorn and leftover chicken or peppers. Cook in a dry frying pan until golden on both sides.

5. Morbier and Onion Toastie

Use a small amount of Morbier with slow-cooked onions or chutney. The cheese melts well and gives a rich flavour without needing a huge portion.

How to Store Cheese Safely

Always follow the date and storage instructions on the packet. In general, cheese should be kept in the fridge, wrapped well or stored in an airtight container. Soft cheeses and fresh cheeses need more care than hard cheeses and should be used within the time stated after opening.

If cheese develops mould that is not part of the cheese, be cautious. For soft cheeses, it is safest to discard them if unwanted mould appears. With hard cheeses, some general food safety guidance allows cutting away a generous area around small mould spots, but use your judgement and avoid taking risks with anyone vulnerable, pregnant, elderly or immunocompromised.

FAQs About Cheeses That Start With M

What cheese starts with M?

Many cheeses start with M, including mozzarella, mascarpone, Manchego, Monterey Jack, Muenster, Munster, Morbier, Mimolette, Mahón, Montasio, Maroilles, Mizithra, Manouri and Murcia al Vino.

What is the most popular cheese that starts with M?

Mozzarella is probably the most familiar M cheese for many UK shoppers, especially because it is widely used on pizza, in pasta bakes and in salads.

Which M cheese is best for pizza?

Mozzarella is the classic choice for pizza. Low-moisture mozzarella is usually best because it melts well without releasing too much liquid. Monterey Jack can also work if you want a mild, creamy melt.

Which cheeses beginning with M are good for a cheeseboard?

Manchego, Morbier, Mimolette, Munster, Mahón and Maroilles are all good cheeseboard options. For balance, serve one mild cheese, one stronger cheese, something firm, and something soft or creamy.

Is mascarpone a cheese?

Yes, mascarpone is a soft Italian cream cheese. It is rich and smooth, making it useful for desserts such as tiramisu as well as creamy pasta sauces and soups.

Are Munster and Muenster the same cheese?

No. French Munster is a strong washed-rind cheese with a distinctive aroma. American Muenster is usually much milder, semi-soft and commonly used for melting in sandwiches and burgers.

What M cheese is best if I’m on a budget?

Mozzarella and supermarket own-brand mascarpone are often easier to find at reasonable prices. For stronger cheeses such as Manchego or Mimolette, use smaller amounts to add flavour rather than making them the main ingredient.

Can you freeze cheese?

Many hard and semi-hard cheeses can be frozen, especially if grated first. Mozzarella for cooking also freezes well. Soft cheeses may change texture after freezing, so they are usually better used fresh or cooked into a dish before the use-by date.

More Alphabet Foods Ideas

If you’re working through alphabet foods, M is a brilliant letter for cheese lovers. Mozzarella covers easy family meals, mascarpone handles creamy desserts and sauces, while Manchego, Morbier and Mimolette bring something more interesting to a cheeseboard. Pick one everyday option and one new cheese to try, and you’ll get plenty of variety without overfilling the fridge.