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Types of Cheese |
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Print this Recipe TYPE CHARACTER USES Asiago Pale yellow and hard, with a buttery, Grate over pasta; serve with fruit. nutty flavor. Similar to Parmesan. Blue White streaked with bluish veins. Crumble into salads or onto grilled hamburgers. Assertivetangy flavor. Firm and crumbly. Brie Rich, creamy and soft pale yellow in Serve as a spread, at room temperature or warm from the oven. a thick white edible skin. Cheddar Rich, creamy flavor. Golden, orange Melts well. Grate for casseroles or slice for sandwiches. or creamy white with smooth, firm texture. Colby Similar to Cheddar but with milder flavor. Serve on crackers; grate for casseroles. Edam Pale yellow interior; shaped like a Serve with crackers and fruit. flattened ball and coated with inedible red wax. Mild buttery, nutty flavor with smooth, firm texture. Feta Made of sheep's or goat's milk, cured Crumble into Greek salad; in brine. Tart and salty with crumbly texture. over baked dishes. Fontina Semisoft to hard, slightly yellow with Grate into baked dishes. mild to medium sharpness. Gouda Similar to Edam but with more fat. Pair with fruit and crackers. Red wax covering indicates mild flavor; yellow or clear wax, aged or flavored; black wax, smoked. Gruyère Similar to Swiss. Buttery, nutty, firm Excellent for fondue, omelets and casseroles. texture with small holes. Slices, cubes and shreds well. Havarti Creamy, slightly acidic, pale yellow. Slice for a cheese platter. Smooth, porous texture that slices and cubes well. Monterey Semisoft and creamy with buttery flavor. Melts nicely: Grate for tacos; slice for quesadillas. Jack Creamy white color. Sometimes flavored. Mozza- Moist, almost rubbery texture and mild flavor. Grate for pizza or lasagna. rella Creamy white color. Muenster Semisoft and smooth with orange or white Slice for a sandwich, grate for omelets and casseroles exterior and creamy white interior. Mild flavor. Slices, cubes, shreds and melts nicely. Parmesan Very hard grating cheese with pale yellow Grate finely to sprinkle over salad, pasta or soup. color and sharp, nutty flavor. Processed Smooth, elastic in texture. Mild flavor and Classic for grilled cheese sandwiches and cheeseburgers. American melts well. Provolone Ivory to pale beige with mild smoky flavor. Good for pizza, gratins, and stuffings. has firm texture and melts well. Romano Creamy white, hard, granular cheese with Grate onto pasta or soups. sharp piquant flavor. Grates and melts well. Swiss Ivory colored with small holes. Firm with Slice for sandwiches, grate for quiche. mellow, buttery, nutty flavor. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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