Sherri's Helpful Hints

Cheese Varieties and Characteristics

American: Semi-soft, mild, smooth, light yellow or orange, usually cut into square slices; it does not separate when melted.
Asiago (ah-zee-AH-goh): Piquant, sharp tasting cheese with a nutty, pleasantly-salty flavor. Asiago blends well with Cheddar, Parmesan or mozzarella. This cow's milk cheese gets its name from from the village of Asiago in northern Italy. When grated, it melts quickly over heat.
Baby Swiss: The mildest, sweetest cheese of the family that includes Switzerland's famous Emmenthaler and Gruyere. Baby Swiss is notable for its light, almost white color, creamy texture and small holes. Ivory to pale yellow, creamy with small eyes, it melts well when shredded. It has a buttery, slightly nutty and sweet flavor and smooth melting characteristics.
Bleu Cheese: Semi-soft white cheese with blue veins, sometimes crumbly interior. This is a generic term to describe many different types of cheeses made throughout Europe and North America. All blues begin as unpressed white cheese onto which a blue mold such as Penicillium roqueforti is dusted. The mold makes its way into the interior of the cheese via forty or so holes punched through the wheel of cheese as it ages. Most blues have a crumbly texture and a sharp, tangy flavor. Blue cheese melts quickly under heat when crumbled.
Boursin: Soft, French dessert cheese. Rich and creamy with some tartness. Good with fruit and wine.
Brie: A world-famous externally-ripened cow's milk cheese that originated in the 13th-century near Paris. It is an easily recognized thin disc covered with a whitish bloom. This rind may be eaten depending on personal taste. At its peak, the cheese's interior should be plump and glossy, but not runny or smelling of ammonia, which indicates over-ripeness. Its flavor (without the rind) may be best described as mildly tangy and fruity.
Camembert: Created in 1789 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow's milk cheese (40 to 45% fat) is world renown. 11 centimeters in diameter and 3 to 4 centimeter's thick, this smooth creamy cheese with a soft white rind should be served at room temperature when perfectly ripe. You'll know it's perfectly ripe when it oozes thickly. If it is runny, it is overripe. An externally-ripened cows-milk cheese similar in appearance to Brie. Its flavor is only slightly more assertive than Brie, and its rind is edible. Use Camembert as you would Brie.
Cantal: Firm, yellow cheese from France. Piquant flavor.
Cheddar: Hard, smooth, firm, it can be crumbly and have a white or orange color. Cheddars that are more mild melt well under direct heat whereas a sharper Cheddar will not melt as well and will perform better shredded and incorporated in a sauce. Ranges from mild to sharp, becoming sharper with age. Cheddar can be frozen but some of its moisture will be drawn out. This does not change the flavor but it does affect the texture. For this reason, once Cheddar has been frozen it is best suited for cooking.
Colby: Hard cheese, although softer with a more open texture than Cheddar. It is light yellow to orange, has tiny holes and melts well when grated. Ranges from mild to mellow, lightly sweet to sharp and tangy and is often sold in longhorn shape. An American original, Colby is named for the town where it was invented. Colby is a "washed curd" cheese. The term "washed curd" indicates that during the cooking process the whey is replaced by water to reduce the curd's acidity. In addition, the curd is not turned and stacked like a Cheddar, nor is it pressed quite as hard. The cheese which results is somewhat similar to Cheddar, but softer and moister with a mild, sweet flavor. Colby may be used just like Cheddar.
Colby Jack: The colorful combination of a yellow cheese (Colby) and a white cheese (Monterey Jack). This mixture of two different cheeses gives Colby Jack a unique marbled look. It is generally sold in a full-moon or a half-moon shape when it is still young and mild in flavor.
Cottage Cheese: White with small or large individual moist curds that resist melting. Cottage cheese should not be frozen. Milky and mild it is perfect to serve with fruit or to use in dishes like lasagne.
Cream Cheese: Soft, white, smooth, spreadable cheese that melts quickly and should not be frozen. Mild and slightly acidic, often flavored with fruits or herbs.
Edam: Firm coated in a red wax with a creamy yellow, semisoft to hard interior. It melts quickly under heat when shredded. Mild, slightly salty, nut-like flavor.
Emmentaler: "Swiss" cheese from Switzerland. Hard and smooth, pale yellow cheese with large holes. Sweet, nutty flavor.
Feta: Of Greek origin, this pale white cheese was originally made from the milk of sheep. Today, in the United States, it is often made from cow's milk. Feta's curd is only lightly pressed and then ripened in brine, giving the cheese a crumbly texture and salty taste. Soft, flaky, crumbly and white, feta melts well over heat.
Fontina: Semi-soft from Italy. Mild. nutty flavor, light brown rind.
Fromage Blanc: A very soft, spreadable unripened cheese made from skim milk. Literally translated from the French, Fromage Blanc simply means "white cheese."
Gorgonzola (gohr-guhn-ZOH-lah): Semi-soft with a light ivory surface and interior marbled with blue-green veins.Piquant, spicy flavor similar to blue cheese. It becomes crumbly with age and melts quickly when crumbled over heat. Named for the Italian city where it is made, this cow's milk cheese is rich and creamy with a slightly pungent flavor. When aged over 6 months, both the flavor and the aroma become stronger....much stronger. Some people think its stinky, but if you like strong cheese, you will love gorgonzola.
Gouda: Originating in the Netherlands, Gouda is easily recognized by its distinctive red waxed exterior, enrobing a three to fifteen-inch wheel. The cheese itself is straw-colored, with a firm yet creamy texture scattered with small holes. Typically aged for only a few months before it reaches maturity, its mild and buttery flavor develops a richer tang as the cheese ages. Gouda can range from semisoft to firm, has a smooth texture and is often found in a wax coating. Gouda melts quickly when it is shredded and heated. Baby Gouda is usually coated in red wax; a more mature Gouda has a yellow wax coating and black wax or brown rind suggests it has been smoked and aged for over a year. Mild and nutty, it is often available smoked or with caraway seeds.
Gruyere: It is a shiny yellow, hard, smooth small-eyed cheese that melts well without separating and is often used for sauces, with grilled meats, poultry and fish. Mild and slightly sharp.
Limburger: Very strong cheese from Belgium. Semi-soft with a smooth, creamy ivory body is covered in a brownish exterior that melts quickly under direct heat when it is sliced. Strong, robust and highly-aromatic.
Mascarpone (mas-cahr-POHN-ay): Made in Italy from cow's cream, mascarpone is a buttery double to triple cream cheese. It has an ivory color, smooth texture and cream-like flavor. It is sold in 8 ounce and 1 pound containers. Hard to find in this country, you may have to look in a good cheese shop or specialty market. Creamy, thick and smooth, it melts well in sauces. Full-flavored, semisweet and butter-like.
Monterey Jack: Semi-soft, creamy white with tiny cracks, Monterey jack melts best when it is shredded or sliced. Mild to mellow. Created by Spanish monks in early California, Monterey jack is a light-colored, creamy-textured relative of Cheddar noted for its mild flavor. It is because of that mildness that Monterey jack is so often flavored with Jalapeño Jack being the most famous of this type. All jack cheeses melt beautifully.
Mozzarella (maht-suh-REHL-lah): A semi-soft creamy white, malleable cheese with a mild flavor typically made from cow’s milk. It melts best when it is sliced or shredded. Often known as "The Pizza Cheese," mozzarella is mild and delicate and is often molded into shapes. It came from southern Italy where it was originally made from buffalo milk. If you are lucky enough to find real buffalo mozzarella in your local market, try it. Although expensive, it’s like eating ice cream compared to frozen yogurt. Mozzarella is packaged in a variety of sizes and is produced in whole-milk, part-skim and skim varieties. The higher the fat content, the richer and more tender the cheese.
Muenster: Semi-soft yellow, orange or white surface with a creamy white, smooth interior, it melts quickly when shredded. Mild to mellow. A surface ripened cheese, is a mild cheese that has a resilient, open texture with just a hint of salt. One of Muenster's trademarks is a dark orange coloring applied to the outside of the cheese. This is a natural coloring called annatto, which is tasteless.
Neufchatel: Originated in Normandy France. It is a very soft, spreadable cheese similar to cream cheese. It differs from true cream cheese because it is made from whole milk and not cream. Neufchatel can be molded into many shapes and is traditionally molded in a heart shape. However, in North America it is more commonly found in a brick form (and is found next to the regular cream cheese in the supermarket). Use instead of cream cheese in almost any recipe.
Parmesan: Hard Italian cheese, with sharp, piquant flavor. A grating cheese. Used in all types of cooking, especially Italian dishes.
Parmigiano-Reggiano: There are parmesan cheeses made all over the world but there is only one Parmigiano-Reggiano. Although more expensive, this granular textured cheese whose processing method hasn't changed in the last 700 years is usually aged for 2 years. If labeled stravecchio - 3 years or stravecchiones - 4 years. Two reasons why Parmigiano-Reggiano has better taste and consistency; (1) the flavor of the milk which comes from cows whose diets are strictly controlled, and (2) the strict production codes that have kept the cheese making the same for centuries. Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such.
Pasteurized Process Cheese: This popular style of cheese encompasses cheeses like white and yellow American and many smoked varieties. Natural cheeses like Cheddar and Swiss are ground or shredded together, and heated in excess of 150 degrees F. through the introduction of very hot steam. Concentrated milk fat and an emulsifying agent are added, along with a preservative and sometimes a natural coloring agent. While hot, it is poured into a mold and allowed to cool. The end result is a smooth, consistent, uniform piece of cheese which has better keeping qualities and does not continue to sharpen like non-pasteurized cheeses.
Pasteurized Process Cheese Food: The difference between pasteurized process cheese and pasteurized process cheese food is that skim milk is added along with other flavorful ingredients like jalapeños, garlic, onion, caraway, or various other spices. Pasteurized Process Cheese Food is lower in fat than regular American Cheese and most natural cheeses.
Pasteurized Process Cheese Spread: A dairy product similar to pasteurized cheese food but higher in moisture to allow it's easy spreadability. These cheese spreads come in many varieties and flavors and are also lower in fat than regular natural cheese.
Pecorino (peh-koh-REE-noh): From the word pecora which means ewe in Italian, cheeses made from sheep's milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to June. Locatelli is genuine pecorino cheese. Pecorino is straw colored, 36% fat, semi-hard, granular with a smooth rind coated in oil. It comes in a cylindrical shape about 12 inches in diameter, 16 inches tall and although a little sharper than Parmesan, it is often substituted when used in cooking. It has an intensely strong sheepy quality to it. It is to southern Italy what Parmigiano-Reggiano is to the north. Look for the sheep's head logo with Pecorino Romano embossed on the rind to make sure you are getting the real stuff.
Pepper Jack: A Monterey jack cheese which has had jalapeño peppers blended in. It has a mild creamy texture, yet the peppers add a delicious spicy flavor.
Provolone: The hard, stringy texture makes it easy to cut without crumbling. This light yellow to golden brown cheese is usually packaged in round, pear and sausage-shaped packages bound with a cord. It melts quickly when shredded. Full, sharp, piquant, usually smoked flavor. Provolone is the ubiquitous "hoagie cheese" found on almost all Italian-style sandwiches. Generally formed into cylinders or ball-shapes (in the U.S.), Provolone is white and firm-textured with a mild flavor. Provolone is very often smoked, making the cheese's flavor more assertive.
Ricotta: From Italy. Soft and fresh, mild and creamy. Important cooking cheese for many Italian dishes, including lasagna.
Romano: Hard Italian cheese. Varies from mild to sharp.
Roquefort: Semi-soft French cheese. White marbled with blue-green. Sharp, pungent flavor.