Consider these suggestions

I picked the brains of the cheesemonger at my go-to local shop, Cheesetique, as well as those of Parker and Toth for ideas on alternatives to the classics.

Cheddar: I was steered toward an aged (more than 2 years) Dutch Gouda, which boasted the vibrant color, crumbly texture and crunchy crystals I love in cheddar. For a similar intensity of flavor, you could go with an Alpine-style cheese, such as Comte or Gruyere, Parker says. Toth recommends Lincolnshire Poacher, a raw cow’s milk cheese that is like a cross between the cheddar and Alpine styles.

Mozzarella: This is one of the most accessible cheeses. For an even more decadent experience, go with burrata, which boasts a creamy center. Or Toth says you can skip right to that creamy center by trying stracciatella. If you’re mostly used to cow’s milk mozzarella, trying buffalo mozzarella is a must, according to Toth.

Brie: My colleagues and I were blown away by Cheesetique’s recommendation here, which was Brebirousse. Boasting a funky orange rind and nuttier flavor thanks to sheep’s milk, it was gooey to the point of being almost liquefied, in the best possible way. Taleggio and Camembert are typical next steps up from brie. Toth recommends two hybrid cheeses: New York’s cow-goat Nettle Meadow Kunik and Italy’s cow-sheep Robiola Bosina.

Chevre: Take chevre and wrap it in the gooey center and surface rind of brie, and you get Bucheron, my pick from Cheesetique. Rather than something more aged, you can go very fresh with Westfied Farm’s Capri, a fluffy, delicate, one-week-old goat cheese from Massachusetts that Toth suggests.

Blue: Try a creamy cambozola or St. Agur, a French variety that manages to be buttery and spicy at the same time. For crumbly and potent, a British Stilton is Parker’s pick, although Colston Bassett is a creamy Stilton option.

Parmigiano-Reggiano: Cheesetique didn’t steer me wrong with Piave Vecchio, which has a lot in common with Parm. Parker says you can branch out into sheep’s milk Pecorino, and not just Romano — there are varieties that are bathed in olive oil (Oro Antico) as well as balsamic vinegar and juniper (Ginepro). Toth recommends the similarly named Roomano, which is actually a very firm, very aged Gouda.