Melt, Grate, and Sprinkle: A Beginner’s Guide to Cheese For Cooking in 2024
CheddarCheddar is a semi-hard cow’s milk cheese that originated in England. It has a sharp, tangy flavor that intensifies with age and a firm, slightly crumbly texture. Cheddar can range in color from white to pale yellow to deep orange, depending on the addition of natural dyes like annatto.
Cheddar is a versatile cheese that can be used in a wide variety of dishes. It is commonly grated over tacos, chili, or baked potatoes, melted into grilled cheese sandwiches or quesadillas, or incorporated into savory scones or biscuits. Cheddar also makes a delicious addition to quiches, frittatas, and omelets, adding a sharp, tangy flavor and a slightly gooey texture.
MozzarellaMozzarella is a soft, fresh cheese traditionally made from Italian buffalo milk, but more commonly made from cow’s milk today. It has a mild, slightly sweet flavor and a soft, elastic texture. Mozzarella is known for its ability to melt and stretch, making it a popular choice for pizza and other baked dishes.
Mozzarella is a key ingredient in many Italian dishes, particularly pizza and lasagna. It can also be used in paninis, calzones, or caprese skewers with cherry tomatoes and basil. Fresh mozzarella is delicious sliced and served with ripe tomatoes, olive oil, and balsamic vinegar as a simple appetizer. Mozzarella can also be melted into pasta bakes or used as a topping for bruschetta.
ParmesanParmesan, or Parmigiano-Reggiano, is a hard, aged cow’s milk cheese from Italy. It has a granular texture and a complex flavor that is nutty, fruity, and slightly salty. Parmesan is known for its ability to add depth and umami to a wide variety of dishes.
Parmesan is commonly grated over pasta dishes, risottos, or roasted vegetables. It can also be shaved into thin slices and served over carpaccio or used as a garnish for crostini. Parmesan rinds can be simmered in broths or stews to add flavor and depth. Parmesan is also a key ingredient in classic dishes like chicken parmesan, eggplant parmesan, and Caesar dressing.
GoudaGouda is a semi-hard cow’s milk cheese from the Netherlands. It has a rich, buttery flavor that becomes more complex and caramel-like with age. Gouda has a smooth, creamy texture and a slightly sweet finish.
Gouda is a great melting cheese, making it perfect for grilled cheese sandwiches, paninis, or quesadillas. It can also be grated over gratins, casseroles, or roasted root vegetables. Aged Gouda has a more intense flavor and can be enjoyed on its own or paired with crusty bread, nuts, and dried fruit. Gouda can also be used in savory pastries like cheese straws or gougères.
GruyèreGruyère is a hard cow’s milk cheese from Switzerland. It has a rich, nutty flavor with hints of fruitiness and a slightly grainy texture. Gruyère is known for its excellent melting properties and is often used in fondue and other baked dishes.
Gruyère is a classic ingredient in French onion tarts, where it is combined with caramelized onions and a buttery crust. It can also be used in quiches, frittatas, or savory bread puddings. Gruyère makes a delicious addition to mac and cheese, adding a depth of flavor and a slightly stretchy texture. It can also be grated over roasted Brussels sprouts or used as a topping for French onion burgers.
EmmentalEmmental, also known as Swiss cheese, is a semi-hard cow’s milk cheese from Switzerland. It has a mild, slightly sweet flavor and a firm, elastic texture with characteristic large holes or “eyes”. Emmental is known for its ability to melt smoothly and evenly.
Emmental is a classic ingredient in fondue, where it is melted with white wine and garlic. It can also be used in grilled cheese sandwiches, paninis, or Reuben sandwiches. Emmental makes a delicious addition to breakfast casseroles or stratas, adding a mild, nutty flavor and a slightly stretchy texture. It can also be grated over roasted asparagus or used as a topping for French bread pizzas.
FontinaFontina is a semi-soft cow’s milk cheese from Italy. It has a mild, slightly nutty flavor and a smooth, creamy texture. Fontina is known for its excellent melting properties and is often used in fondues and other baked dishes.
Fontina is a classic ingredient in Italian fonduta, where it is melted with milk and egg yolks and served as a dip for bread or vegetables. It can also be used in paninis, grilled cheese sandwiches, or quesadillas. Fontina makes a delicious addition to potato gratins or scalloped potatoes, adding a rich, creamy flavor and a slightly stretchy texture. It can also be grated over roasted butternut squash or used as a topping for polenta.
ProvoloneProvolone is a semi-hard cow’s milk cheese from Italy. It has a mild, slightly sharp flavor that becomes more pronounced with age and a firm, smooth texture. Provolone is known for its ability to melt well and is often used in sandwiches and baked dishes.
Provolone is a classic ingredient in Italian hoagies or submarine sandwiches, where it is paired with cured meats and vegetables. It can also be used in calzones, stromboli, or pizza rolls. Provolone makes a delicious addition to baked ziti or lasagna, adding a slightly sharp flavor and a gooey texture. It can also be grated over roasted broccoli rabe or used as a topping for garlic bread.
Monterey JackMonterey Jack is a semi-hard cow’s milk cheese from California. It has a mild, slightly sweet flavor and a smooth, creamy texture. Monterey Jack is known for its excellent melting properties and is often used in Mexican and Tex-Mex dishes.
Monterey Jack is a classic ingredient in quesadillas, where it is melted with tortillas and various fillings. It can also be used in enchiladas, burritos, or nachos. Monterey Jack makes a delicious addition to breakfast burritos or huevos rancheros, adding a mild, creamy flavor and a slightly gooey texture. It can also be grated over roasted poblano peppers or used as a topping for black bean burgers.
Pepper JackPepper Jack is a spicy version of Monterey Jack cheese, studded with jalapeño peppers and other spices. It has a bold, spicy flavor and a smooth, creamy texture. Pepper Jack is known for its ability to add heat and flavor to a wide variety of dishes.
Pepper Jack is a classic ingredient in spicy quesadillas or burritos, where it is melted with tortillas and various fillings. It can also be used in jalapeño poppers, stuffed peppers, or spicy mac and cheese. Pepper Jack makes a delicious addition to breakfast skillets or omelets, adding a kick of heat and a slightly gooey texture. It can also be grated over roasted sweet potatoes or used as a topping for turkey burgers.
Swiss cheeseSwiss cheese is a generic name for several related varieties of cheese, including Emmental and Gruyère. It has a mild, nutty flavor and a firm texture with characteristic holes or “eyes”. Swiss cheese is known for its ability to melt smoothly and evenly.
Swiss cheese is a classic ingredient in Reuben sandwiches, where it is paired with corned beef, sauerkraut, and Russian dressing. It can also be used in Monte Cristo sandwiches, croque monsieurs, or ham and cheese croissants. Swiss cheese makes a delicious addition to quiches or savory tarts, adding a mild, nutty flavor and a slightly stretchy texture. It can also be grated over roasted green beans or used as a topping for turkey melts.
FetaFeta is a soft, brined cheese traditionally made from sheep’s milk or a mixture of sheep’s and goat’s milk in Greece. It has a tangy, salty flavor and a crumbly texture. Feta is known for its ability to add a bright, briny flavor to a wide variety of dishes.
Feta is a classic ingredient in Greek spanakopita, where it is combined with spinach and phyllo dough. It can also be used in omelets, frittatas, or breakfast scrambles. Feta makes a delicious addition to flatbreads or pizzas, adding a tangy, salty flavor and a slightly crumbly texture. It can also be crumbled over roasted eggplant or used as a topping for lamb burgers.
RicottaRicotta is a fresh, soft cheese made from the whey leftover from the production of other cheeses. It has a mild, slightly sweet flavor and a creamy, grainy texture. Ricotta is known for its versatility and is used in both sweet and savory dishes.
Ricotta is a classic ingredient in Italian lasagna, where it is layered with pasta, tomato sauce, and other cheeses. It can also be used in stuffed shells, manicotti, or ravioli. Ricotta makes a delicious addition to cheesecakes or cannoli, adding a light, creamy texture and a slightly sweet flavor. It can also be blended into smoothies or used as a topping for waffles or pancakes.
MascarponeMascarpone is a soft, creamy cheese made from cow’s milk cream. It has a rich, buttery flavor and a smooth, spreadable texture. Mascarpone is known for its ability to add richness and depth to both sweet and savory dishes.
Mascarpone is a classic ingredient in Italian tiramisu, where it is layered with espresso-soaked ladyfingers and cocoa powder. It can also be used in cheesecakes, trifles, or fruit parfaits. Mascarpone makes a delicious addition to risottos or pasta sauces, adding a rich, creamy texture and a slightly sweet flavor. It can also be whipped into mashed potatoes or used as a topping for crostini.
Cream cheeseCream cheese is a soft, mild-tasting cheese made from cow’s milk and cream. It has a smooth, creamy texture and a slightly tangy flavor. Cream cheese is known for its versatility and is used in both sweet and savory dishes.
Cream cheese is a classic ingredient in cheesecakes, where it is combined with sugar, eggs, and various flavorings. It can also be used in frostings, dips, or spreads. Cream cheese makes a delicious addition to mashed potatoes or mac and cheese, adding a rich, creamy texture and a slightly tangy flavor. It can also be blended into scrambled eggs or used as a topping for bagels.
Cottage cheeseCottage cheese is a fresh, soft cheese made from cow’s milk. It has a mild, slightly salty flavor and a creamy, lumpy texture. Cottage cheese is known for its high protein content and is often used in healthy recipes.
Cottage cheese is a classic ingredient in lasagna, where it is layered with pasta, tomato sauce, and other cheeses. It can also be used in stuffed peppers, enchiladas, or breakfast burritos. Cottage cheese makes a delicious addition to smoothies or protein shakes, adding a creamy texture and a boost of protein. It can also be blended into dips or used as a topping for baked potatoes.
BrieBrie is a soft cow’s milk cheese named after the French region from which it originated. It has a buttery, slightly nutty flavor and a creamy, spreadable texture. Brie is known for its rich, indulgent flavor and is often served as a dessert cheese.
Brie is a classic ingredient in baked brie, where it is wrapped in puff pastry and baked until gooey and golden brown. It can also be used in grilled cheese sandwiches, paninis, or crostini. Brie makes a delicious addition to quiches or tarts, adding a rich, creamy flavor and a slightly nutty taste. It can also be melted over roasted pears or used as a topping for apple pie.
CamembertCamembert is a soft cow’s milk cheese that originated in the French region of Normandy. It has a rich, buttery flavor and a creamy, spreadable texture. Camembert is similar to Brie but has a slightly stronger, more pungent aroma.
Camembert is a classic ingredient in baked Camembert, where it is baked in its wooden box until gooey and fragrant. It can also be used in grilled cheese sandwiches, paninis, or tartines. Camembert makes a delicious addition to omelets or frittatas, adding a rich, creamy flavor and a slightly pungent taste. It can also be melted over roasted figs or used as a topping for pear tarts.
GorgonzolaGorgonzola is a soft, blue-veined cow’s milk cheese that originated in Italy. It has a sharp, slightly spicy flavor and a creamy, crumbly texture. Gorgonzola is known for its bold, assertive taste and is often used in small amounts to add flavor to dishes.
Gorgonzola is a classic ingredient in Italian pasta dishes, where it is melted into cream sauces or crumbled over gnocchi. It can also be used in risottos, polenta, or savory tarts. Gorgonzola makes a delicious addition to steak sauces or compound butter, adding a sharp, tangy flavor and a slightly creamy texture. It can also be crumbled over roasted beets or used as a topping for beef sliders.
RoquefortRoquefort is a soft, blue-veined sheep’s milk cheese that originated in the French region of Occitanie. It has a sharp, tangy flavor and a creamy, crumbly texture. Roquefort is known for its intense, complex taste and is often used in small amounts to add flavor to dishes.
Roquefort is a classic ingredient in French salad dressings, where it is blended with oil, vinegar, and herbs. It can also be used in dips, spreads, or compound butter. Roquefort makes a delicious addition to beef stroganoff or mushroom sauces, adding a sharp, tangy flavor and a slightly creamy texture. It can also be crumbled over roasted endives or used as a topping for lamb burgers.
StiltonStilton is a semi-soft, blue-veined cow’s milk cheese that originated in England. It has a rich, complex flavor with notes of nuts and a slightly sweet finish. Stilton has a creamy, crumbly texture and a distinctive blue-green veining.
Stilton is a classic ingredient in British pies and tarts, where it is combined with steak, onions, or pears. It can also be used in savory scones, biscuits, or shortbreads. Stilton makes a delicious addition to mashed potatoes or gratins, adding a rich, complex flavor and a slightly crumbly texture. It can also be crumbled over roasted squash or used as a topping for beef Wellington.
ManchegoManchego is a hard sheep’s milk cheese that originated in the La Mancha region of Spain. It has a nutty, slightly sweet flavor and a firm, compact texture. Manchego is known for its distinctive herringbone rind and is often served as a tapas or snack cheese.
Manchego is a classic ingredient in Spanish tortillas, where it is combined with potatoes, onions, and eggs. It can also be used in croquetas, empanadas, or stuffed piquillo peppers. Manchego makes a delicious addition to paella or fideuà, adding a nutty, slightly sweet flavor and a firm texture. It can also be grated over roasted cauliflower or used as a topping for gazpacho.
Pecorino RomanoPecorino Romano is a hard sheep’s milk cheese that originated in Italy. It has a sharp, salty flavor and a firm, granular texture. Pecorino Romano is known for its long aging process and is often used as a grating cheese.
Pecorino Romano is a classic ingredient in Italian pasta dishes, where it is grated over spaghetti alla carbonara, cacio e pepe, or amatriciana. It can also be used in meatballs, stuffed mushrooms, or savory bread puddings. Pecorino Romano makes a delicious addition to pesto or marinara sauces, adding a sharp, salty flavor and a slightly granular texture. It can also be shaved over roasted artichokes or used as a topping for minestrone.
AsiagoAsiago is a cow’s milk cheese that originated in the Veneto region of Italy. It has a nutty, slightly sweet flavor and a firm, slightly grainy texture. Asiago can range in texture from semi-soft to hard, depending on its age.
Asiago is a classic ingredient in Italian risottos, where it is stirred into the creamy rice along with butter and Parmesan. It can also be used in pasta bakes, stromboli, or calzones. Asiago makes a delicious addition to frittatas or omelets, adding a nutty, slightly sweet flavor and a firm texture. It can also be grated over roasted Brussels sprouts or used as a topping for tomato tarts.
HavartiHavarti is a semi-soft cow’s milk cheese that originated in Denmark. It has a buttery, slightly tangy flavor and a smooth, creamy texture. Havarti can be flavored with various herbs and spices, such as dill or caraway.
Havarti is a classic ingredient in Danish smørrebrød, where it is paired with rye bread, smoked salmon, and cucumber. It can also be used in grilled cheese sandwiches, paninis, or quesadillas. Havarti makes a delicious addition to breakfast casseroles or stratas, adding a buttery, slightly tangy flavor and a creamy texture. It can also be melted over roasted carrots or used as a topping for veggie burgers.
MuensterMuenster is a semi-soft cow’s milk cheese that originated in the United States. It has a mild, slightly sweet flavor and a smooth, soft texture. Muenster is often flavored with annatto, which gives it a distinctive orange rind.
Muenster is a classic ingredient in grilled cheese sandwiches, where it is melted with butter and bread. It can also be used in macaroni and cheese, cheese dips, or cheese balls. Muenster makes a delicious addition to breakfast sandwiches or bagels, adding a mild, slightly sweet flavor and a soft texture. It can also be melted over roasted green beans or used as a topping for turkey melts.
ColbyColby is a semi-hard cow’s milk cheese that originated in the United States. It has a mild, slightly sweet flavor and a firm, slightly elastic texture. Colby is similar to cheddar but has a softer, more open texture and a milder flavor.
Colby is a classic ingredient in macaroni and cheese, where it is combined with cheddar and melted into a creamy sauce. It can also be used in grilled cheese sandwiches, quesadillas, or nachos. Colby makes a delicious addition to breakfast burritos or omelets, adding a mild, slightly sweet flavor and a firm texture. It can also be grated over roasted sweet potatoes or used as a topping for chili.
Monterey JackMonterey Jack is a semi-hard cow’s milk cheese that originated in California. It has a mild, slightly sweet flavor and a smooth, creamy texture. Monterey Jack is known for its excellent melting properties and is often used in Mexican and Tex-Mex dishes.
Monterey Jack is a classic ingredient in quesadillas, where it is melted with tortillas and various fillings. It can also be used in enchiladas, burritos, or nachos. Monterey Jack makes a delicious addition to breakfast burritos or huevos rancheros, adding a mild, creamy flavor and a slightly gooey texture. It can also be grated over roasted poblano peppers or used as a topping for black bean burgers.
Queso BlancoQueso Blanco is a fresh, white cheese that originated in Latin America. It has a mild, slightly salty flavor and a firm, crumbly texture. Queso Blanco is known for its ability to hold its shape when heated and is often used in cooked dishes.
Queso Blanco is a classic ingredient in pupusas, where it is stuffed into thick corn tortillas along with beans and pork. It can also be used in tamales, arepas, or empanadas. Queso Blanco makes a delicious addition to breakfast tacos or migas, adding a mild, slightly salty flavor and a crumbly texture. It can also be crumbled over roasted tomatillos or used as a topping for enfrijoladas.
OaxacaOaxaca is a semi-soft, stretched-curd cheese that originated in Mexico. It has a mild, slightly salty flavor and a smooth, stringy texture similar to mozzarella. Oaxaca is known for its excellent melting properties and is often used in Mexican dishes.
Oaxaca is a classic ingredient in queso fundido, where it is melted with chorizo and served as a dip for tortillas. It can also be used in quesadillas, sincronizadas, or molletes. Oaxaca makes a delicious addition to breakfast burritos or chilaquiles, adding a mild, slightly salty flavor and a stringy texture. It can also be shredded over roasted nopales or used as a topping for sopes or tostadas.