Chesse

Cheese

American - Cubing, shredding, slicing, snacking, in cooking
Smooth, semisoft texture; orange; mild, milky flavor

Asiago (ah see AH go) - Grating, snacking, in cooking
Semifirm to hard texture, depending on length of curing; light yellow; sharp flavor

Bel Paese (bel pa AY zuh) - Snacking
Smooth with texture of firm butter; creamy yellow with gray surface; rich and sweet to moderately robust flavor.

Blue - Crumbling, in cooking
Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor
Brick - Slicing, snacking, in cooking
Semisoft texture; creamy white; mild and sweet to pungent and slightly tangy flavor

Brie (bree) - Snacking, in cooking
Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor

Camembert (KAM uhm bear) - Snacking
Soft, almost fluid inside texture with gray-white edible crust; cream-colored interior; slightly tangy and earthy flavor

Cheddar - Cubing, shredding, slicing, snacking, in cooking
Firm, smooth texture; white to orange; mild to sharp flavor

Cheshire - Crumbling, slicing, snacking
Hard, crumbly texture; made in red, white, or blue; intense tangy, salty flavor

Colby - Shredding, slicing, snacking, in cooking
Firm body and open texture; light yellow to orange; mild to mellow flavor

Colby / Monterey Jack - 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) - Slicing, snacking, in cooking
Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor

Feta (FEHT uh) - Crumbling, snacking, in cooking
Soft, crumbly texture; white; sharp, salty flavor

Fontina (fon TEE nuh) - Snacking, in cooking
Semisoft to firm texture, depending on the age, with small holes;ivory with a wax rind; pleasant aroma with a delicate to full flavor

Gjetost (YED ost) - Slicing, snacking
Hard texture; light brownish yellow; sweet caramelized flavor

Gorgonzola (gor gun ZOH luh) - Crumbling
Softer, creamier than most blue cheeses; made from cow's milk and streaked with greenish veins; less pungent flavor than most other blue cheeses

Gouda (GOO duh) - Cubing, slicing, snacking, in cooking
Semisoft to hard texture, smooth, with small holes; yellow; mild and nutty to sharp flavor

Gruyère (groo YEHR) - Shredding, slicing, snacking, in cooking
Firm texture with small holes; ivory; mild, nutty flavor

Jarlsberg (YARLS berg) - Cubing, shredding, slicing, snacking
Smooth, firm, with small holes; white to light yellow with natural rind covered with yellow wax; very mild flavor

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

Monterey Jack - Cubing, shredding, slicing, snacking, in cooking
Smooth, semisoft to hard texture; creamy white; mild to mellow flavor

Mozzarella (maht suh REHL uh) - Cubing, shredding, slicing, snacking, in cooking
Smooth, semisoft, chewy texture; creamy white; mild, delicate flavor

Muenster (MUHN ster) - Cubing, shredding, slicing, snacking, in cooking
Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor

Parmesan - Grating, in cooking
ard, dry texture; pale yellow; sharp, salty flavor

Port du Salut (por duh suh LYOO) - Snacking
Smooth, semisoft texture; creamy yellow with orange rind; mild to robust flavor

Provolone (proh vuh LOH nee) - Cubing, shredding, slicing, in cooking
Firm, smooth texture; creamy yellow; mild to sharp with a light, smoky flavor

Romano - Grating, in cooking
Hard, dry texture; light yellow; sharp, piquant flavor

Roquefort (ROHK fert) - 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) - Grating
Hard, dry texture; light green; tangy and spicy with an herb flavor

Scamorze (ska MORD zo) - Cubing, shredding, slicing, snacking, in cooking
Semisoft texture; light yellow; delicate, nutty flavor

Swiss - Cubing, shredding, slicing, snacking, in cooking
Smooth, firm texture with large holes; creamy, pale yellow, mellow, nutty flavor

Cubing--Cuts nicely into chunks for salads and cheese trays
American Gouda	Jarlsberg Montery Jack	Muenster Provolone	Scamorze Swiss
Shredding--Produces long, narrow strips for use as a topping and in cooking.
American Cheddar Colby	Colby-Monterey Jack Gruyère Jarlsberg	Monterey Jack Mozzarella Muenster	Provolone Scamorze Swiss
Slicing--Cuts easily into slices and generally melts well for use in sandwiches.
American Brick Cheddar Colby	Colby-Monterey Jack Edam Gjetost Gouda	Gruyère Jarlsberg Monterey Jack Mozzarella	Muenster Provolone Scamorze Swiss
Snacking--Can be spread on crackers or cut into cubes and slices for eating out of hand.
American Asiago Bel Paese Brick Brie Camembert	Cheddar Cheshire Colby Colby-Monterey Jack Edam Feta	Fontina Gjetost Gouda Gruyère Jarlsberg Limburger	Monterey Jack Mozzarella Port du Salut Scamoze Swiss
Cooking--Generally melts smoothly and combines with other ingredient flavors for use in sauces, casseroles, and other entrées.
American Asiago Blue Brick Brie Cheddar	Colby Colby-Monterey Jack Edam Feta Fontina	Gouda Gruyère Monterey Jack Mozzarella Muenster	Parmesan Provolone Romano Scamoze Swiss
Grating--Able to be grated into very fine pieces for use as a topping and in cooking.
Asiago	Parmesan	Romano	Sapsago
Crumbling--Breaks easily into small pieces for potato or salad toppings or for use in fillings,dips, and dressings.
Blue	Cheshire	Gorgonzola	Roquefort