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The Cheese Guide

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SELECTING CHEESE

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American Best For: Cubing, shredding, slicing, snacking, in cooking

Smooth, semisoft texture; orange; mild, milky flavor

Asiago (ah see AH go) Best For: Grating, snacking, in cooking

Semifirm to hard texture; depending on length of curing; light yellow; sharp flavor

Bel Paese (bel pa AY zuh) Best For: Snacking

Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor

BlueBest For: Crumbling, in cooking

Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor

Brick Best For: Slicing, snacking, in cooking

Semisoft texture; creamy white; mild and sweet to pungent and slightly tangy flavor

Brie(bree) Best For: Snacking, in cooking

Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor

Cheshire Best For: Crumbling, slicing, snacking

Hard, crumbly texture; made inred, white, or blue; intense tangy, salty flavor

Colby Best For: Shredding, slicing, snacking, in cooking

Firm body and open texture; light yellow to orange; mild to mellow flavor

Colby-Monterey Jack Best For: Shredding, slicing, snacking, in cooking

Firm, smooth texture; a blend of orange Colby and white Monterey Jack with mottled appearance; mild, milky flavor

Edam (EE duhm) Best For: Slicing, snacking, in cooking

Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor

Gjetost (YED ost) Best For: Slicing, snacking

Gruy?re (groo YEHR) Best For: Shredding, slicing, snacking, in cooking

Firm texture with small holes; ivory; mild, nutty flavor

Jarlsberg (YARLS berg) Best For: Cubing, shredding, slicing, snacking

Smooth, firm, with small holes; white to light yellow with natural rind covered with yellow wax; very mild flavor

Limburger Best For: Snacking

Soft, creamy texture; pale yellow; very pungent aroma and robust flavor when aged

Monterey Jack Best For: Cubing, shredding, slicing, snacking, in cooking

Smooth, semisoft to hard texture; creamy white; mild to mellow flavor

Mozzarella (maht suh REHL uh) Best For: Cubing, shredding, slicing, snacking, in cooking

Smooth, semisoft, chewy texture; creamy white; mild, delicate flavor

Muenster (MUHN ster) Best For: Cubing, shredding, slicing, snacking, in cooking

Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor

The Right Cheese for the Job

Use this handy chart to find a cheese for every purpose.
Cubing || Shredding || Slicing || Snacking
Cooking || Grating || Crumbling


Cubing--Cuts nicely into chunks for salads and cheese trays.

Shredding--Produces long, narrow strips for use as a topping and in cooking.

Slicing--Cuts easily into slices and generally melts well for use in sandwiches.

Snacking--Can be spread on crackers or cut into cubes and slices for eating out of hand.

  • American
  • Asiago
  • Bel Paese
  • Brick
  • Brie
  • Camibert
  • Cheddar
  • Cheshire
  • Colby
  • Colby-Monterey Jack
  • Edam
  • Feta
  • Fontina
  • Gjetost
  • Gouda
  • Gruy?re
  • Jarlsberg
  • Limburger
  • Monterey Jack
  • Mozzarella
  • Port du Sa

Parmesan
Best For:
Grating, in cooking

Hard, dry texture; pale yellow; sharp, salty flavor


Port du Salut (por duh suh LYOO)
Best For:
Snacking

Smooth, siisoft texture; creamy yellow with orange rind; mild to robust flavor


Provolone (proh vuh LOH nee)
Best For:
Cubing, shredding, slicing, in cooking

Firm, smooth texture; creamy yellow; mild to sharp with a light snacking,smoky flavor


Romano
Best For:
Grating, in cooking

Hard, dry texture; light yellow; sharp, piquant flavor


Roquefort (ROHK fert)
Best For:
Crumbling

Made from unskimmed sheep's milk and aged in rustic limestone caves -- exclusively produced within the city of Roquefort, France; very rich with pungent, salty flavor


Sapsago (sap SAY go)
Best For: Grating

Hard, dry texture; light green; tangy and spicy with an herb flavor


Scamorze (ska MORD zo)
Best For:
Cubing, shredding, slicing, snacking, in cooking

Siisoft texture; light yellow; delicate, nutty flavor


Swiss
Best For: Cubing, shredding, slicing, snacking, in cooking

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