Cheese names are a minefield. Here's how most people say the tricky ones in English (some also have a more traditional local pronunciation):

• Brie: bree
• Burrata: boo-RAH-tuh
• Camembert: KAM-um-bair
• Chèvre: SHEV-ruh
• Gorgonzola: gor-gun-ZOH-luh
• Gouda: GOO-dah (in the Netherlands it sounds closer to KHOW-dah)
• Gruyère: groo-YAIR
• Havarti: hah-VAR-tee
• Manchego: man-CHAY-go
• Mascarpone: mas-kar-POH-nay
• Mozzarella: mot-suh-REL-uh
• Parmigiano Reggiano: par-mih-JAH-no red-jee-AH-no
• Pecorino: peck-oh-REE-no
• Ricotta: rih-KOT-uh
• Roquefort: ROHK-furt in the US, closer to rok-FOR in French

If you're ever unsure, ask your cheesemonger. They've heard every possible mispronunciation, and most are happy to help. And if you want an example of a cheese name that defeats even us, see our post on Žigljen.