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CHEESE |
FLAVOR |
TEXTURE
& CHARACTERISTICS |
USAGE |
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| Abby |
Mild |
Firm, Semi-soft |
French-style cheese used
for cheese plates, or for cooked cheese dishes. |
| Ackawl |
Mild |
Semi-firm |
Middle Eastern cheese,
served plain or with fruit. |
| Asiago |
Sharp |
Firm to very firm |
Italian-style cheese
used for cooking or grating. |
| Baby Swiss |
Medium sharp, to sharp |
Semi-firm |
Serve for cheese plates
and sandwiches and in cooked dishes. |
| Cheddar |
Mild, to extra sharp |
Firm |
Good for cheese plates
and sandwiches. Melts well for cooked foods, or shredded on
top. |
| Cheddar (Raw Milk) |
Sharp, aged |
Firm |
Deliciously sharp.
Served with crackers, bread or fruit. |
| Chantaleno |
Salty, flavorful |
Semi-firm, to firm |
Hispanic-style cheese
crumbled over cooked dishes, soups, beans, and salads. |
| Colby |
Mild |
Semi-firm |
Use for cheese plates
and in cooked foods |
| Colby/Jack |
Mild to medium sharp |
Firm |
A marbled blend of 2
varieties used for snacks and sandwiches. |
| Cotija |
Salty, pungent |
Semi-firm to firm,
crumbly |
Hispanic-style cheese
similar to feta. Sprinkle over soups, beans, salads and cooked
dishes. |
| Edam |
Mild |
Firm |
Similar to Gouda.
Serve with crackers and other snacks. |
| Enchilado |
Aged, with coating
slightly spicy |
Firm, dry, crumbly |
Slightly aged
Hispanic-style cheese with slightly spicy coating. Crumble
over Mexican dishes, soups and salads. |
| Feta |
Salty, pungent |
Dry, firm to hard,
crumbly |
Greek-style cheese used
in Middle Eastern cooking. Good in cooked dishes and pastas,
and for topping soups and salads. |
| Fontina |
Mild, nutty |
Firm |
For cheese courses,
sandwiches, and melted on cooked dishes. |
| Frying Cheese |
Mild, slightly salty |
Firm |
Middle Eastern-style
cheese typically cut into slices and fried. |
| Gouda |
Mild, nutty |
Firm |
Use for snacks, and in
cooked foods, salads and sandwiches. |
| Gouda (Raw Milk) |
Sharp |
Firm |
Dutch-style cheese with
sharper more complex flavor than regular Gouda. Use for cheese
plates and cooked dishes. |
| Havarti |
Mild, slightly tangy |
Semi-firm |
Mild cheese, ideal for
cheese plates, and in cooked foods and salads. |
| Longhorn |
Mild to sharp |
Firm |
A type of cheddar.
Use on cheese plates, or in cooked dishes. |
| Manchengo |
Mellow, nutty |
Semi-firm, to firm |
California
interpretation of traditional Spanich cheese. Use as table
cheese, in sandwiches and in cooked dishes. |
| Marble Cheddar |
Mild sharp |
Firm |
Blend of orange and
white cheddars. Good for sandwiches, or in cooked dishes. |
| Menonita |
Mild |
Smooth, semi-firm |
Hispanic-style cheese
similar in use to Gouda or Gruyere. |
| Monterey Jack |
Mild |
Semi-firm, firm |
Versatile California
original, for use in cooked foods, sandwiches and salads. |
| Mozzarella |
Mild |
Semi-firm |
Often used in cooked
dishes, especially pizza, for excellent melting purposes. |
| Oaxaca |
Mild |
Semi-firm |
Hispanic-style cheese
similar to Mozzarella. Use in sandwiches, or melted on cooked
foods. |
| Provolone |
Mild to sharp |
Semi-firm, firm |
Italian-style cheese for
antipastos, sandwiches, and in cooked dishes. |
| Queso Blanco |
Mild, slightly tangy |
Semi-firm, firm, creamy |
Hispanic-style cheese
used in cooked foods and fondues. |
| Scamorza |
Mild |
Semi-firm |
Italian-style cheese
similar to Mozzarella. |
| St.George |
Medium, sharp |
Firm |
Portuguese-style table
cheese for cheese plates and appetizers. |
| String |
Mild |
Semi-firm, chewy |
Popular for deli trays,
and in cooked foods. |
| Swiss |
Mild, nutty |
Frim, chewy |
One of the best melting
cheeses. Excellent for snacking and sandwiches. |
| Syrian (American String) |
Mild |
Firm |
Syrian-style string
cheese, used for snacks and in cooked foods.` |
| Asiago |
Piquant, sharp |
Hard to very hard. |
Italian-style cheese for
grating cooked over foods and salads. |
|
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| Cotija (Queso Anejo) |
Strong, aged flavor |
Hard, dry, crumbly |
Hispanic-style cheese
often shredded onto cooked foods, or use in salads or with fruit. |
| Dry Jack |
Mild, lightly spicy |
Hard to very hard |
Shave or grate onto
cooked foods, pastas and salads. Use for cheese trays. |
| Enchilado Anejo |
Mild, lightly spicy |
Hard, dry crumbly |
Hispanic-style cheese
for topping, crumbled onto cooked foods. |
| Romano |
Sharp, piquant |
Hard, very hard |
Italian-style cheese
similar to parmesan but more piquant and salty. Grate over
pastas and salads. |
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