15 Cheese Names You're Probably Pronouncing Wrong

The wrong way: Gow-da 
The right way: Goo-da
Nutty and buttery—tastes great with Merlot.

The wrong way: Cam-em-bert
The right way: Cam-mem-bear
The taste is milky and sweet. And bonus, you can eat the rind.

The wrong way: By
The right way: Bree
It’s light with a salty finish—the best way to distinguish it from Camembert.

The wrong way: Groy-err
The right way: Groo-yair
Sweet, earthy and goes great with a crisp Sauv Blanc.

The wrong way: Rock-fort
The right way: Roke-fort
This French blue cheese is tangy and sharp. Bring to room temp before you serve.

The wrong way: Man-chee-go
The right way: Man-chay-go
Fruity and slightly acidic, this Spanish cheese pairs well with dessert wines.

The wrong way: Mass-car-pone
The right way: Mass-car-pone-ay
A little bit creamy and a little bit sour. Whisk it into a creamy dip.

The wrong way: As-age-o
The right way: Ah-zhee-ah-go
FYI, there are two types: One is smooth, the other is crumbly.

The wrong way: Chev-ree
The right way: Shev-rah
This goat cheese tastes both earthy and tart. Serve with a bottle of red.

The wrong way: Tah-leg-ee-oh
The right way: Tah-ledge-ee-oh
Mild with a fruity tang, this soft cheese is great smeared on a baguette.

The wrong way: Jar-les-burg
The right way: Yarls-burg
This Swiss cheese is nutty and buttery. It’s also a crowd-pleaser.

The wrong way: Burr-ah-ta
The right way: Boo-rah-ta
Creamy and milky, this cheese pairs nicely with prosciutto.

The wrong way: Fay-ta
The right way: Feh-ta
Salty, with just the right amount of tanginess. Put out beside a dish of nuts.

The wrong way: Pro-vo-lone-ay
The right way: Pro-vah-lone
This cheese is sharp and spicy. It also goes great with sweet relish or jam.

The wrong way: Mut-za-rell
The right way: Mott-sah-rell-lah
Creamy and soft. Serve with sliced tomatoes.