| Cheese | % Correct |
|---|---|
| Cheddar | 92%
|
| Brie | 73%
|
| Gouda | 67%
|
| Edam | 64%
|
| Camembert | 63%
|
| Stilton | 54%
|
| White Stilton | 54%
|
| Red Leicester | 48%
|
| Parmesan | 44%
|
| Wensleydale | 44%
|
| Roquefort | 38%
|
| Emmenthal | 37%
|
| Mozzarella | 37%
|
| Venezuelan Beaver Cheese | 35%
|
| Gorgonzola | 34%
|
| Greek Feta | 34%
|
| Danish Blue | 31%
|
| Gruyere | 30%
|
| Norwegian Jarlsberg | 30%
|
| Limburger | 29%
|
| Ilchester | 24%
|
| Caerphilly | 21%
|
| Double Gloucester | 20%
|
| Cheshire | 19%
|
| Lancashire | 18%
|
| Port Salut | 16%
|
| Japanese Sage Derby | 13%
|
| Tilsit | 13%
|
| Bel Paese | 10%
|
| Czech Sheep's Milk | 10%
|
| Danish Fynbo | 10%
|
| St-Paulin | 10%
|
| Red Windsor | 8%
|
| Boursin | 7%
|
| Caithness | 7%
|
| Liptauer | 7%
|
| Pipo Crem' | 7%
|
| Pont l'Evêque | 7%
|
| Smoked Austrian | 7%
|
| Savoyard | 6%
|
| Bresse-Bleu | 5%
|
| Carré de l'Est | 5%
|
| Dorset Blue Vinney | 5%
|
| Perle de Champagne | 4%
|