This document categorizes and lists different types of cheeses. It discusses cheeses with denominations of origin like manchego, roquefort, and parmesan. It also mentions typical cheeses such as gouda, emmental, and tetilla. The document further separates cheeses into categories like fresh cheeses including burgos, mozzarella, and quark, cured cheeses such as grana padano, creamy cheeses like camembert and brie, and green or blue cheeses like cabrales, stilton, and gorgonzola.