There are more than 650 varieties of cheese.
There are more than 400 varieties of cheeses made in the U.S. alone, none of which are created equal. That said, some varieties of cheeses make for better cooking ingredients than others. Learn which cheeses are best for different dishes and experiment with similar varieties to determine which types of cheeses work best for you.
Sharp Cheeses
Sharp cheeses, such as cheddar and colby, are among the most popular cooking cheeses. Shredded, sliced or cubed, these cheeses are often used in baked macaroni and cheese, cheese soups, grilled cheese sandwiches, cheeseburgers, casseroles, chili and quesadillas, to name a few dishes. Cheddar and colby cheeses are also often used to top eggs and nachos and in warm dips for vegetables and pretzels. For a creamier, melted cheese taste and texture, blend cheddar or colby cheese with 1 oz. of soft, mild cheese, such as mascarpone or brie, or blend with a little milk or cream.
Semi-Soft Cheese
Mozzarella is a semi-soft cheeses, one of the most-versatile cooking cheeses. It is a fresh, milk cheese, predominantly used in Italian-based dishes, such as chicken Parmesan, baked ziti and pizza. It has a high moisture content and mild taste, as well as a rich, velvety texture when melted. Other cooking uses for mozzarella cheese include filling for warm sandwiches, stuffed meat, breaded cheese sticks and pasta. Shredded mozzarella also makes a tasty topping for hamburgers, French fries, soups and salads.
Processed Cheeses
Processed cheeses include cheese foods, spreads and products. They have a longer shelf life than most cheeses and come in an array of melting types and textures. Processed cheeses are often eaten as is on sandwiches and as snacks, but many processed cheeses can also be used in cooked dishes.
Swiss Cheeses
There are several varieties of Swiss cheeses, all of which can be used in different cooking applications. Swiss cheeses are distinguished by their iconic holes, pale yellow color and firm, rubbery texture. Gruyere and Emmentaler cheeses become smooth and velvety when melted, and are a popular fondue base. Swiss cheeses are also commonly used in sauces, casseroles, quiches and gratins due to their smooth, creamy texture.
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