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Varieties of Natural Cheese
| Texture |
Flavor |
Use |
| Very Hard |
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| Asiago |
Sharp, slightly fruity |
Cooking, seasoning |
| Parmesan |
Sharp, salty |
Cooking, pasta, salad, seasoning |
| Romano |
Sharp, piquant, salty |
Cooking, pasta, seasoning |
| Hard |
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| Cheddar |
Rich, nutty, from mild to very sharp |
Cooking, dessert, with fruit |
| Cheshire |
Tangy, salty |
Cooking, with fruit |
| Edam, Gouda |
Milky and nutty to sharp and salty |
Appetizer, dessert |
| Gjetost |
Mellow, buttery with caramel color and sweet nutlike flavor |
Sandwich, snack |
| Gruyère |
Mellow and buttery with a nutlike flavor |
Cooking, dessert |
| Jarlsberg |
Slightly sweet, nutty |
Appetizer, sandwich, cooking |
| Nökkelost |
Spiced with cloves, buttery |
Appetizer, sandwich, cooking |
| Swiss |
Mild to sharp, very fruity |
Appetizer, cooking, dessert, sandwich |
| Semisoft |
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| Blue |
Rich, robust, salty with a lingering tanginess |
Appetizer, dessert, salad |
| Brick |
From mild and sweet to savory with a spicy tang |
Appetizer, sandwich |
| Colby |
Mild and milky |
Cooking, sandwich |
| Curds |
Mild and milky, rubbery |
Appetizer, snack |
| Feta |
Sharp, salty |
Cooking, salad |
| Fontina |
Delicate, nutty with a hint of honey |
Appetizer, cooking |
| Gorgonzola |
Earthy, rich, spicy |
Dessert, salad |
| Havarti |
Creamy, mild, smooth |
Appetizer, cooking |
| Monterey Jack |
Mild to mellow |
Appetizer, cooking, sandwich |
| Mozzarella, string |
Delicate, vaguely sweet and stringy |
Appetizer, cooking, pizza |
| Muenster |
Mild to sharp, can be tangy, spicy |
Appetizer, dessert, sandwich |
| Port du Salut |
Nutty almost meaty |
Appetizer, dessert, sandwich |
| Provolone |
Creamy, firm, slightly smoky |
Cooking, sandwich |
| Reblochon |
Mild with flavor of fresh-crushed walnuts |
Appetizer, dessert |
| Roquefort |
Rich, melt-in-your-mouth texture with a clean, sharp, lingering tang |
Appetizer, dessert, salad |
| Stilton |
Rich, spicy with a blended flavor of blue and Cheddar cheeses |
Dessert, salad, snack |
| Taleggio |
Full-bodied creamy with a hint of asparagus |
Appetizer, cooking |
| Soft |
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| Bel Paese |
Rich, sweet, creamy, robust |
Cooking, dessert |
| Boursin |
Mild, rich, often seasoned with herbs or pepper |
Appetizer |
| Brie |
Mild, creamy, slight flavor of mushrooms |
Appetizer, dessert |
| Bûcheron |
Mild, fresh, tangy |
Cooking, dessert |
| Camembert |
Creamy, slightly tangy, earthy |
Appetizer, dessert, sandwich |
| Cottage, dry or creamed |
Very bland, sometimes flavored |
Cooking, salad |
| Cream |
Rich, slightly tangy |
Appetizer, dessert, salad, spread |
| Farmer |
Mild, fresh with a faintly sour tinge |
Cooking |
| Liederkranz |
Full-flavored, pungent, almost honeylike consistency |
Appetizer, dessert |
| Limburger |
Tangy, gamy and strong-smelling |
Appetizer, snack |
| Mascarpone |
Very soft, mild, sweet, almost like whipped cream |
Dessert |
| Montrachet |
Creamy, fresh, mildly tangy |
Appetizer, cooking |
| Neufchâtel |
Mild, rich with a hint of salt |
Appetizer, dessert, salad, spread |
| Ricotta |
Bland, slightly sweet |
Cooking, dessert, pasta |
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