Cheese A to Z
Blues are typically cow's or sheep's milk cheeses with veins of blue or blue–green mold throughout. Blues were (and sometimes still are) produced in caves, where naturally occuring mold combines with the nutrients to give the cheese its exquisite, complex flavor and unique veins. |
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cheese type |
cheese decription |
ways to enjoy |
| Blue (USA) | firm and crumbly, mildly tangy, piquant, earthy flavor | as dip or dressing, as an appetizer, crumbled on salads |
| Gorgonzola (Italy, USA) | semi–soft tangy, piquant flavor similar to blue | toss on salads, serve with fresh fruit |
| Roquefort (France) | made from raw sheep's milk, crumbly, semi–hard sharp, tangy flavor | with french bread, as a dessert |
| Saga Blue (Denmark, USA) | soft–ripened blue brie texture; extra rich and creamy, elegant mellow flavor | with baguette and sliced pears |
| Stilon (England) | white to pale amber interior, crusty rind; rich, piquant, mildly–sharp flavor | on water crackers with dried fruit |
Also known as soft–ripened, these delicate cheeses are found encased in an edible, downy white rind. They range from quite firm and mild when they are young, to softer and more robust in taste as they age. Flavors of butter, mushroom and hazelnut. |
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cheese type |
cheese decription |
ways to enjoy |
| Brie (USA, France) | pale yellow, soft spreadable interior ranges in flavor from mild to pungent depending on age |
served at room temp or hot out of the oven with berries, grapes or crusty bread |
| Camembert (France) | fluid consistency, mild to pungent earthy flavor | on a cheese plate, served with fruit |
| St. André (France) | rich and buttery triple–crème cheese; velvety texture | on a cheese plate |
| Boursin (France) | a close cousin to Brie, Boursin is a white triple–crème without rind; soft, smooth texture with garlic, herbs or cracked pepper | spread on crackers or bagels, great for baking |
The largest family among cheese, cheddars and jacks are by far the most versatile. These semi–soft cheeses range in texture and flavor from very soft and mild to quite hard and nutty. This family will please almost everyone. |
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cheese type |
cheese decription |
ways to enjoy |
| Cheddar (USA) | cows milk cheese; smooth, firm texture, mild to sharp flavor depending on age, easy to melt |
delicious on warm apple pie, perfect on a cheeseburger, grated over chili, baked potato, or salad |
| Applewood (England) | semi–hard with tangy flavor, edible smoked rind | melt on pork chops, slice with apples |
| Cheshire (England) | firm texture, a bit crumbly, rich, mellow and slightly salty with an excellent finish | welsh rarebit, fondue, sandwiches |
| Double Gloucester (England) | semi hard, full buttery flavor, sharp but smooth | as a snack, for grating or grilling |
| Monterey Jack (USA) | rich and buttery with a creamy texture | on cheese or snack trays, melted on burgers |
These fine cheeses represent some of the best of Europe. Enjoy the true essence of each country and their traditions with every bite. Pair with a fine wine and loaf of crusty bread for a true epicurean delight. |
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cheese type |
cheese decription |
ways to enjoy |
| Gouda (Holland) | firm yellow to gold interior; sweet, fruity and mild when young, a superior cheese with more pronounced flavor when aged | a wonderful table and dessert cheese |
| Edam (Holland) | smooth, waxy texture; mild, sweet and nutty flavor | as a snack, in salads, for cooking |
| Limburger (Germany) | although pungent in aroma, this cheese is mild in flavor with warm sweet undertones | serve with crackers or dark rye bread |
| Manchego (Spain) | most famous Spanish cheese; pale yellow with slightly grainy texture; tangy, full flavor | serve with olives, sun–dried tomatoes and crusty bread; drizzle with fine olive oil |
| Port Salut (France) | distinctive orange rind, sweet flavor, smooth texture | serve with crusty french bread |
The world's most famous Baby Swiss, Norway's Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut–like and sweeter. It's also America's best–selling cheese. |
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cheese type |
cheese decription |
ways to enjoy |
| Jarlsberg (Norway) | made from full–cream cow's milk, buttery rich, nutty mild and slightly sweet | snacks, fondue, sandwiches, omelets, soufflés |
| Farmer's (Norway, USA) | fresh white cheese similar to cottage, but firmer | best served with fruit and vegetable |
| Gjetost (Norway) | goat's and cow's milk cheese; golden brown; strong, buttery but faintly sweet and caramel–like flavor | slice with a cheese plane; great for breakfast or dessert; serve on hot buttered toast |
| Havarti (Denmark) | pale yellow, smooth texture with irregular holes; creamy, mild flavor; plain or herbed | great for snacking; appetizers, open–faced sandwiches, desserts with plums & grapes |
How does Swiss cheese get its holes? The fermentation process causes gas to expand within the cheese, creating large bubbles which become holes. The two most famous original Swiss cheeses are Emmenthaler and Gruyere, both of which are prized in fondues. |
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cheese type |
cheese decription |
ways to enjoy |
| Gruyere (Switzerland) | pale yellow firm interior with few holes, mild flavor but slightly sharper than Swiss | melt on french onion soup or open–faced sandwiches, unbeatable in fondue |
| Imported Swiss (Switzerland) | a delicious aged swiss with nut–like flavor | ideal for snacking, salads, sandwiches and cooking |
| Baby Swiss | creamy white interior with a soft texture and small holes; mild, sweet–milk flavor | great sauce for steamed vegetables, great in omelets and quiche |
| Emmenthaler (Switzerland) | smooth yellow interior with large holes; strong sweet, nutty flavor | slice and melt on a Reuben sandwich, Swiss fondue, on a cheese tray |
Grana style Italian cheeses like Parmesan have an exceptionally hard, brittle texture (which makes them perfect for grating) and are known for their exquisitely sharp, piquant flavor. Cheeses of this type can be matured for up to three years. |
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cheese type |
cheese decription |
ways to enjoy |
| Parmigiano Reggiano (Italy) | Italy's most famous cheese– the "real" parmesan; exceptional delicate, nutty flavor and pleasing aroma | grated on salads, soups, pasta, vegetables, pizza, casseroles |
| Asiago (Italy) | medium yellow, hard granular cheese with tiny holes; nutty, full–bodied flavor | dessert or snack cheese when young; use as a grating cheese when mature |
| Grana Padano (Italy) | firm, granular texture and of intense flavor | grate over pasta |
| Pecorino Romano (Italy) | sheep's milk cheese; hard, brittle, flaky; more piquant and salty than parmesan | grate over pasta, shred or shave and serve as snack with salami, pear or crusty bread |
| Romano (USA) | usually from cow's milk, granular, sharp and peppery | great on sandwiches, great for cooking |
Cheese plays and important role in Italian cuisine. It enhances the flavor of a number of dishes, makes creamy sauces for pasta, and compliments the other ingredients in lasagna. A good Italian cheese enriches any first course with a healthy dose of protein, creating a balanced one–course meal. |
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cheese type |
cheese decription |
ways to enjoy |
| Mascarpone (Italy) | fresh cream flavor, luxurious, smooth, thick texture | essential ingredient in tiramisu, serve with berries |
| Fresh Mozzerella (Italy) | most often ball shaped with springy texture; sweet, milky nutty and buttery flavor | serve on roma tomatoes with fresh basil and olive oil, add to pasta dishes and pizza |
| Ricotta Salata (Italy) | naturally aged and hardened ricotta; dense, slightly spongy texture, salty, milky flavor | dice into pasta or spinach salad, toss over fresh grilled vegetables, serve with fruit |
| Fontina (Italy) | semi–firm with dark golden or red rind; sweet, buttery slightly earthy flavor | wonderful for melting, pair with fruit |
| Provolone (Italy) | firm texture; mellow to sharp flavor with a bit of tang | great on sandwiches, great for cooking |
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