Name | Flavor | Color & Texture | Description & Uses |
Ackawi | Mild | White Firm, smooth | A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese. |
Asadero | Mild | White Firm, moist | Eaten as is on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.) |
Bakers Cheese | Mild | White Soft curds | Similar to cottage cheese but smoother and softer. Mainly used in baked goods. |
Baladi | Mild, rich | White Soft, creamy, smooth | A Middle Eastern cheese eaten as is with crackers, in sandwiches, or as an appetizer. |
Basket Cheese | Mild, salty | White Semisoft, moist | A semisoft loose curd cheese similar to Panela in taste and usage. Mainly used in cooking. |
Cottage Cheese (Farmer’s Cheese) | Mild | White Soft and moist with large or small curds | Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available. |
Cream Cheese | Mild | White Soft, smooth | Soft, spreadable cheese often used on sandwiches, also in cooked foods. |
Crescenza | Mild, slightly tangy | Cream, white Soft, creamy | Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums. |
Curd | Mild | White Semisoft, creamy, moist | Curds are the solids formed in curdled milk from which cheese is made. Some cheesemakers sell fresh curds that can be enjoyed plain or, more commonly, used in cooked foods. |
Fromage Blanc | Mild, tangy | White Soft, creamy | A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit. |
Mascarpone | Mild, sweet | White Soft, creamy | Italian-style cheese similar to ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit. |
Mozzarella (water-packed) | Delicate, fresh milk Variations: Jalapeño Pepper, Smoked | White Soft, creamy, smooth | This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.) |
Panela | Mild Variations: Jalapeño | White Firm, moist | Hispanic-style cheese with a flavor similar to cottage cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods. |
Quark | Light, tart | White Smooth, spreadable | A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit. |
Queso Blanco Fresco (Queso Para Frier) | Mild | White Firm, moist | Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.) |
Queso Fresco | Mild, slightly salty | White Soft, moist, crumbly | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera. |
Requeson | Very mild, semisweet | White Soft, moist, grainy | An Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts. |
Ricotta | Very mild, semisweet | White Soft, moist, grainy | Similar to cottage cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts. |
Name | Flavor | Color & Texture | Description & Uses |
Breakfast Cheese | Strong, aromatic | White White crust with soft, creamy yellow interior | Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining. |
Brie | Mild, rich Variations: Herb, Pepper, Pesto, Tomato, Basil | White White crust with soft, creamy white interior | Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert. |
Brie (triple crème) | Mild, rich | White White crust with soft, creamy white interior | Similar to Brie but with a richer taste and mouthfeel because of higher fat content. |
Camembert | Similar to Brie, but with slightly more flavor | White Soft crust with soft, creamy white interior | Uses are same as for Brie. |
Folded Cheese | Mild, minty | Yellow Semisoft | A Middle Eastern-style cheese similar to Halloumi. Eaten as is and on sandwiches and used for frying. |
Schloss | Strong to pungent | White interior, reddish rind Semi-firm, creamy | A German-style washed-rind cheese that has mildly strong flavor when young, becoming more pungent and rich with age. Usually eaten plain with crackers or bread. |
Teleme | Mild with slightly tangy aftertaste | White Soft, cream | A very soft cheese at room temperature. Large pieces may have rice flour crust. Excellent as a snack, with crackers or bread, in salads or with fruit. Teleme is a California original. |
Name | Flavor | Color & Texture | Description & Uses |
Ackawi | Mild | White Semi-firm | Middle Eastern-style cheese, good as is and with fruit (see also Ackawi under Fresh Cheeses). |
Asiago | Sharp | Light yellow Firm to very firm | Italian-style cheese with sharp, rich flavor. Used for eating and cooking. Harder, more-aged versions used for grating in ways similar to Dry Jack or Parmesan. |
Baby Swiss | Medium sharp to sharp | White Semi-firm | Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches and in cooked dishes. Comes in low-fat variety. |
Carmody | Medium sharp | Light yellow Firm | A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four to six months. |
Cheddar | Ranges from mild to extra sharp Variations: Caraway, Chili, Chipotle, Dill, Garlic, Hot Pepper, Jalapeño, Pesto, Sage, Salami, Smoked Salmon, Smokey | Light yellow to orange; may also be white Firm | Cheddar describes a family of cheeses — very popular and versatile cheeses available in a range of flavors from mild to very sharp. Good as is and in sandwiches. Melts well and is very good in cooked foods or shredded and sprinkled on top. |
Cheddar (raw milk) | Sharp, aged | White Firm | Unpasteurized (raw) milk plus aging gives cheddar a delicious sharpness. Eaten as is and with crackers, bread, or fruit. |
Chantaleno | Salty, flavorful | White Semi-firm to firm | Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods. |
Colby | Mild, similar to Cheddar | Pale yellow to orange Semi-firm | Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods. |
Colby/Jack | Mild to medium sharp | White and yellow/orange Firm | A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico. |
Cotija | Salty, pungent | White Semi-firm to firm, crumbly | Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section). |
Edam | Mild | Yellow with wax coating Firm | Similar to Gouda, Edam is very tasty as is, with crackers or other snacks. |
Enchilado | Aged, slightly spicy coating | Red spice coating, white interior Firm, dry, crumbly | Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads. |
Feta | Salty, pungent Variations: Herb, Pepper, Tomato, Basil | White Dry, firm to hard, crumbly | Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping for soups and salads. Comes in fat-free variety. |
Fontina | Mild, nutty | Light yellow Firm | Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.) |
Frying Cheese | Mild, slightly salty | White Firm | A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki. |
Gouda | Mild, nutty Variations: Caraway, Cumin, Garlic, Jalapeño, Smoked, Pepper | Yellow with wax coating Firm | A popular mild cheese, eaten as is for snacks, also in cooked foods, salads and sandwiches. Similar to Edam. |
Gouda (raw milk) | Sharp | Light yellow Firm | A Dutch-style cheese also called Boere Kaas. Has a sharper, more complex flavor than most Goudas due to the use of raw milk and aging. Used for eating and cooking. |
Havarti | Mild, slightly tangy Variations: Dill, Onion, Sweet Red Pepper | Pale yellow Semi-firm | Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads. |
Longhorn | Mild to sharp | Light yellow to orange Firm | A form of Cheddar. Used as is and in cooked foods. |
Manchego | Mellow, nutty | White Semi-firm to firm | This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking. |
Marble Cheddar | Mild to sharp | Orange and white Firm | Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are the same as for Cheddar. |
Menonita | Mild | White Smooth, semi-firm | Hispanic-style cheese similar in taste and uses to Gruyere or Gouda. |
Monterey Jack | Mild Variations: Caraway, Garlic, Garlic & Chive, Green Chili, Habanero, Hot Pepper, Jalapeño, Mediterranean, Mediterranean Olive, Onion, Pesto, Rosemary, Salsa, Smoked, Smoked Salmon, Sun-Dried Tomato | White Semi-firm to firm (also a high-moisture form with buttery texture) | A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version. |
Mozzarella (low moisture, part skim) | Mild Variations: Jalapeño Pepper, Smoked | White Semi-firm | Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture. |
Oaxaca | Mild | White Semi-firm | Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches or melted on cooked foods, including pizza and nachos. |
Port Salut (also Port du Salut or St. Paulin) | Mild | Light yellow Firm | A French-style cheese similar to Gouda or Edam in taste and appearance. Eaten as is, but also good for cooking. |
Provolone | Mild to sharp Variations: Smoked | Light yellow Semi-firm to firm | Italian-style cheese eaten as is or on sandwiches, also used in cooked foods. |
Queso Blanco | Mild, slightly | White Semi-firm to firm, creamy | Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues. |
Scamorza | Mild | Ivory Semi-firm | Mild, Italian-style cheese similar to Mozzarella (low moisture, part skim). Traditionally tied with string at top, which gives it a distinctive pear shape. |
St. George | Medium sharp | Light yellow Firm | Portuguese-style table cheese with a rich, medium, sharp flavor. |
String | Mild | White Semi-firm, chewy | A popular snack, especially with children who enjoy the chewy, stringy texture. Also used in cooked foods. |
Syrian (Armenian String) | Mild | White Firm | A Syrian-style string cheese, similar to regular string cheese. Also for snacks and in cooked foods. |
Name | Flavor | Color & Texture | Description & Uses |
Asiago | Piquant, sharp | Light yellow Hard to very hard, depending on age | Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads. |
Cotija (Queso Anejo) | Strong, aged flavor | White Hard, dry, crumbly | Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit. |
Dry Jack | Mild, aged, nutty | Pale yellow Hard to very hard, depending on age | Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years. |
Enchilado Anejo | Mild, lightly spicy | Red coating, white interior Hard, dry, crumbly | Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat. |
Romano | Sharp, piquant | Light yellow Hard to very hard, depending on age | Italian-style cheese similar to Parmesan but more piquant and salty. Use is the same as for Dry Jack and Parmesan. |
Name | Flavor | Color & Texture | Description & Uses |
Asadero | Mild | White Firm | Hispanic-style cheese similar to Provolone in its slightly tangy taste and firm texture. Made with whole or low-fat milk, it melts well and is used in such dishes as quesadillas and nachos as well as hamburgers and sandwiches. |
Cotija | Salty, pungent | White Semi-firm to firm, crumbly | Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard. |
Cotija (Queso Anejo) | Strong, aged flavor | White Hard, dry, crumbly | Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit. |
Enchilado | Aged, slightly spicy coating | Red spice coating, white interior Firm, dry, crumbly | Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads. |
Enchilado Anejo | Mild, lightly spicy | Red coating, white interior Hard, dry, crumbly | Aged version (Anejo) of Enchilado. Good as topping crumbled onto cooked foods. Softens but does not melt under heat. |
Manchego | Mellow, nutty | White Semi-firm to firm | This California interpretation of a tradition Spanish cheese uses cow’s milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking. |
Menonita | Mild | White Smooth, semi-firm | Hispanic-style cheese similar in taste and uses to Gruyère or Gouda. |
Oaxaca | Mild | White Semi-firm | Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches, or melted on cooked foods, including pizza and nachos. |
Panela | Mild Variations: Jalapeño | White Firm, moist | Hispanic-style cheese with flavor similar to a dry pressed ricotta. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods. |
Queso Blanco Fresco (Queso Para Frier) & Queso Fresco | Mild | White Soft, moist, firm | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese. |
Requeson | Very mild, semisweet | White Soft, moist, grainy | Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts. |