Table 11.20.
Popular cheese varieties, their characteristics and uses.
CheeseColorFlavorBodyTextureCommon usesCheddarCreamy white to darkorangeMild to sharpFirmSmoothAppetizers, crackers, sandwiches, snacks,pizza, salads, vegetables, pasta, entrees, breads, cooking, fondues, saucesColbyCreamy to deep yellowMildMedium firmSlightly openAppetizers, snacks, salads, sandwichesBrickCreamy yellowMild to sharpMedium firm,semi - softSmooth, waxyAppetizers, snacks, sandwiches, served withfruit dessertsMuensterCreamy whiteMildSemi - softSmoothNibbling, appetizers, snacks, sandwiches, fruitdessertsBlueBlue - veined whitePiquantCrumblyPastySalads, salad dressings, appetizersMozzarellaCreamy white to whiteDelicate mildSoftPlasticPizza, lasagna, sandwiches, snacksGoudaCreamy whiteMild, nut - likeSemi - softSmooth with small eyesSandwiches, cooked dishes, appetizers,salads,with fruit as dessertEdamCreamy whiteButtery, mild, nuttySemi - softSmooth with small eyesSandwiches, salads, cooked dishes, with fruitas dessertMonterrey JackCreamy whiteMild, creamySemi - softSmoothSandwiches, cheese trays, Mexican foods,fl avored with hot pepper and spicesProvoloneLight yellowSalty, mild to sharpSemi - hardSmoothSnacks, appetizers, ravioli, lasagna, desserts,Italian foodsParmesanCreamy whiteMildVery hardGranularGrated for use in lasagna, spaghetti, pizza,breads, soups, saladsRomanoYellowish whiteSharpeVery hardGranularGrated for use in lasagna, spaghetti, pizza,breads, soups, saladsSwissCreamy whiteNutty, sweetHardSmooth with large eyesSauces, fondues, appetizers, sandwiches, soups,dessertsPort du SalutCreamy yellowRobust, full flavorSemi - softCreamyAppetizers, dessert cheese with wine, fruits andsweets, and crackersBel PaiseCreamySlightly tart,lingering flavorSemi - softCreamy softAppetizers, dessert cheese with wine, fruits andsweets, and crackersLimburgerCreamy whiteAromatic, strongfl avorSoftWaxyServed with dark breads, snacks, appetizers,with fruit dessertsFetaWhiteSalty, piquantSoftCreamy softSalads, Greek foods, Middle Eastern foodsCottage cheeseWhiteCreamySoft, unripenedCurd particles (large/small)Salads, dips, in cooking, BlintzesCream cheeseCreamy whiteMild, delicateSoft, unripenedButteryCrackers, cheese balls, bagel spreads, salads,dips, toppings, sandwich spreads, cheesecake, dessertsRicottaCreamy whiteMild, cookedSoft, smooth pasteSmooth, pastySalads, dips, lasagna, ravioliPaneerCreamy whiteDairy, creamySoft, softens onheating but does not meltSliceable, can be dicedCurry dishes, fried enrobed snacks, appetizersAdapted from Chandan (1997) , Guinee (2003)313