Types Of Cheese

slice of asiago cheese on wood plate

Asiago Firm and mild when young, sharp and nutty when aged. Serve on pastas, salads, butternut ravioli, grilled fennel, firm fish filets.

slice of blue cheese

Blue Sharp, tangy and intense. Can be creamy or firm and crumbly. Crumble on salads, vegetables and grilled steaks; blend for dips and dressings.

round of brie with slice cut out and placed on top

Brie Soft, buttery with a hint of earthy mushroom flavors. Serve with apples, melons, berries, warm pistachios. Bake wrapped in pastry dough with cranberry and nut topping.

Cheddar cheese slice

Cheddar A young cheddar under nine months will have a smooth, creamy texture and taste. Perfect cheese for appetizers served with apples, crusty breads, dried fruits and crackers.

Stack of Colby cheese slices

Colby Jack A combination of Colby and Monterey Jack cheeses with a distinctive orange and white marbling. A great melting cheese for nachos, casseroles, grilled sandwiches, omelets and baked potatoes.

Block of Feta cheese with Feta cheese crumbles in front

Feta Firm, crumbly texture with a tart, salty flavor. Serve with olives, honey, edamame, extra virgin olive oil, sea salt and crusty bread.

Slice of Fontina cheese

Fontina The Scandanavian varieties are slightly tart and nutty. Italian styles are earthy and buttery. Perfect for melting into foods or sandwiches, or serve with crusty breads, prosciutto, roasted mushrooms, peaches, figs and nectarines.

Two round slices of goat cheese.

Goat Cheese Semisoft cheese well-suited for flavorings such as honey, fig and herbs. An excellent choice for those unable to tolerate cow's milk; it also has a lower fat content. Serve as a dessert cheese or appetizer with fresh fruits, jams or honey.

Wedge of Gorgonzola cheese.

Gorgonzola Subtler than blue cheese with a softer, creamier texture with rich earthy flavors. Serve crumbled on pizza or salads, with roasted pears, praline bacon, crystalized ginger, stirred into risotto or mashed potatoes.

Wedge of Gouda cheese.

Gouda Light, buttery and nutty. Aged Goudas have pronounced caramel notes. Goes well with country ham, roasted red peppers, apples, apricots, cherries and nuts.

Two slices of Gruyere cheese

Gruyere Nutty, rich, sweet and full-bodied, a classic fondue cheese. Serve with chocolate-covered cherries, apples, pears, pomegranates, grapes, pickles and mustard.

Wedge of Havarti cheese with garnish on top

Havarti Buttery, creamy with a slight, fresh acidity. Serve with plums, grapes, almonds or sugared hazelnuts; melt on baguettes and in tuna melts.

Mozzarella cheese with three slices in front.

Mozzarella Pasta filata refers to the process in which the cheese curds are dipped in hot water and then stretched and kneaded into parallel strands. This gives Mozzarella the characteristic stretch. Delicate, milky and mild in flavor, Mozzarella is a perfect complement for any meal.

Cubes of Pepper Jack cheese

Pepper Jack This cheese is a derivative of Monterey Jack that is often flavored with peppers and herbs. This semi-soft, open textured cheese is spicy to taste yet leaves a delicate and buttery taste in the mouth. It is often eaten with quesadillas, crackers or on hamburgers. Pepper jack can also go well with jalapeno peppers, melons, grapes, pickled vegetables, and olives.

Monterey Jack This is a true American cheese, as it originates from California in the 1700's. It has a delicate, buttery and slighty tart flavor and a creamy, open texture. It will add flavor to pizzas, casseroles and sandciches. Additionally, you add fruit or vegetable with it for a healthy, energizing snack.

Provolone cheese ball tied at top.

Provolone Like mozzarella, provolone is made by the pasta filata process. Slightly piquant when young with a firm texture that becomes granular with age, provolone is made with different cultures, resulting in a fuller, more assertive flavor than mozzarella. Goes well on top of bruschetta, with tomatoes, and Pesto. A great filler for pizza, lasagnas and casseroles.

Swiss cheese chunks and cubes

Swiss This full-flavored, buttery, nutty cheese with characteristic holes is aged at least 60 days. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.

Slices of Muenster cheese from block

Muenster The cheese is made from cow's milk, and is pale in color, smooth in texture, and has an orange rind. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color. Muenster usually has a very mild flavor and smooth, soft texture. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.