Cheeses are like personalities
Some are sweet, some are bitter, a few are slightly nutty, while others a tad fruity, but we give them all an equal chance and enjoy them for the individual qualities that make them all unique. The world of cheese has a lot to offer, and there's always something new and exciting to try when it comes to cooking with one of the many cheese varieties.
Cheese has long been a staple food for many cultures due to it's high content of fat, protein, calcium, and phosphorus - and it's ability to resistance to spoilage. Today, the number of cheeses is greater than ever. Below you will find just a handful of our favorites. Jump right in and try something new today.
A crumbly cheese (but no crumby) with a blue-veins and a creamy, white interior, usually made from sheep's or cow's milk. This cheese is typically very sharp and salty in flavor, and can be found in numerous varieties (such as Stilton, Roquefort or Danish). Blue cheese is great crumbled and melted over steak, tossed into a salad, or as the base for a dip (try hot wings and veggies).
A semi-soft, yellow cheese from cow's milk. Brick usually has small holes and carries a mild to sharp flavor - good for appetizers, sandwiches, salads, or desserts.
This creamy, yellow cow's milk cheese has a slightly pungent flavor and an edible white rind - Typically served with a fruit, cheese and cracker platter, or incorporated lightly into a dessert.
This popular cow's milk cheese can be found in a wide range of colors and flavors, from white to vivid orange in color - and mild to extra sharp in flavor depending upon the age. Use this cheese for appetizers, sandwiches, salads, in cooked foods, desserts and more.
Joseph F. Steinwand developed this cheese in 1874 at his father's cheese factory near Colby, Wisconsin. The cheese was originally referred to as Colby "Swiss" Cheddar with its mild flavor and somewhat softer in body than cheddar (resembling a Swiss cheese texture). Colby ranges in color from white to bright orange and goes well on sandwiches and appetizers.
This white curd cheese comes from cow's milk and is soft, mild, and fresh. Cottage cheese comes in various curd sizes and is used on appetizers, casseroles, main dishes, sandwiches, salads and goes great over fresh fruit (we recommend peaches when in season).
As it's name suggests, cream cheese is soft and smooth in texture with a mild, delicate flavor. We recommend this fresh, white cow's milk cheese for appetizers (especially with salmon), on sandwhiches and bagels, with cooked foods and in a wide array of dessert options - including cheesecake, of course.
Think Greek! Feta is a white brined curd cheese usually made from goat or sheep's milk. It's strong and salty, making it the perfect addition to salads, pasta, pizza, and appetizers.
The Dutch came up with this creamy-textured cow's milk cheese that is now sold around the world. Gouda is usually sealed in a red wax casing, containing the nutty flavored, yellow cheese. Serve gouda with crackers or just nibble it with a glass of Cabernet Sauvignon - also great for appetizers, salads, in cooked foods, and desserts.
This Danish Cow's milk cheese has a semi-firm texture, a bright cream color and usually has scatter small holes. We recommend this buttery sweet and nutty flavored cheese on sandwhiches and with wine and crackers.
Known for it's pungent aroma, similar to that of body odor, Limburger is a favorite among those who care for a "funky" (in a good way) cheese. This odorous cow's milk cheese originated in the Limburger region of Belgium, but is mostly made in Germany today. Try it with crackers, fresh fruit or on a sandwich with canned tuna fish.
David Jack of Monterey, California made this firm, cheddar-like cheese a big hit. Monterey Jack is a cow's milk cheese with a pale yellow color and a mild, salty flavor - also made in an aged version, known as "Dry Jack." We recommend it sliced on sandwiches and melted over cooked dishes.
Mild-flavored, white cheese originally made from buffalo's milk but now made from cow's milk. Comes in two styles: fresh or regular. We recommend fresh Mozzarella on salads, soups, and appetizers pizza.
This cheese got it's name from the French city of Munster, which refers to the latin monasterium (monastery) where the monks first created this rich, fatty cheese variety. The Creamy white cow's milk cheese has an interior perforated by tiny hole. Add this mild, mellow-flavored cheese to appetizers and sandwiches.
Real Parmigiano cheese comes from italy and nowhere else. American versions are imitations - and not certified. Our favorite is Parmigiano-Reggiano -a cow's milk cheese with a granular texture and a straw-colored interior. It's a sharp, complex cheese with both fruity and nutty flavors, and a slightly gritty texture with small crystals. Try it grated over pastas, soups or baked dishes. Melt it on bread or incorporate it into an appetizers.
A pale yellow cow's milk cheese from Southern Italy, Provolone ranges in flavor from from sharp to mild depending on the variety, and comes in smokey versions, too. We like it on sandwiches and melted over baked dishes.
Romano comes in many varieties, but it's generally a hard, white sheep's or goat's milk cheese with a grainy texture and a sharp, salty flavor. This cheese is one of Italy's oldest, and it has an inedible rind, often painted black. Try it grated over hot dishes, such as pasta marinara or a bowl of hearty soup. It also makes a nice crust topper when melted onto bread.
Smooth, soft, white cow's milk cheese with a mild, sweet flavor. Add a little salt and stuff it into manicotti noodles and cover with a tomato sauce or sweeten it a little and use for dessert filling.
This firm cow's milk cheese has a light yellow interior filled with air bubble holes. Generally, swiss cheese has a sweet, slightly nutty flavor - but the intensity of the flavor strengthens in proportion to the size of the holes - longer aging and higher temperatures make the holes larger and the flavor more pronounced. Swiss is a popular addition to sandwiches - we recommend toasting your sandwich open-faced in the oven to melt the cheese and enhance is flavor.