Cheese Glossary

American Cheese

American cheese is a common processed cheese marketed by Kraft Foods, Borden and other companies in the United States and to some extend elsewhere. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. It is typically made from a blend of cheeses, most often Colby and Cheddar. the term "American cheese" has a legal definition as a type of pasteurized process cheese under the U.S Code of Federal Regulations.

Asadero Cheese

Asadero is a white, semi-hard cheese of Mexican origin, shaped like a brick. When shaped like a ball it is known as quesillow. Due to its excellent melting qualities, Asadero is frequently used as the base for Queso Blanco, a dip popular in Mexican restaurants. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Mozzarella is another cheese which is processed by stretching. It is used in typical cuisine, such as in quesadillas, which are tortillas with cheese and pumpkin flower or chicharron.

Asiago Cheese

Asiago is an Italian cheese that according to the different aging can assume different textures. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini, sandwiches, or molten on a variety of dishes. An American-made asiago is also available, usually made in Wisconsin, which tastes completely different from the original Asiago. Domestic Asiago typically have pleasant butterscotch undertones that intensify when aged. Not as subtle yet good for snacking with pepperoni. If one is to enjoy shaved Prosciutto, Imported Asiago is considered by many the best way to go

Blue Cheese

Blue cheese is a general classification of cow's milk, sheep's milk and/or goats milk cheeses, so that the final product is spotted or beined throughout with blue or blue-green mold. The characteristic flavor of blue cheeses tends to be sharp and a bit salty. They can be eaten by themselves or can be crumbled or melted over foods.

Cheddar Cheese

Cheddar cheeses are produced in the United Kingdom, Republic of Ireland, Canada, the United States, South Africa, New Zealand, Australia (where it is sometimes called Tasty cheese) and Sweden. Much of this cheese is mass-produced and quality varies enormously. The strong flavor develops over time, with a taste diverse enough that food packaging will usually indicate a strength ("mild" to "strong/sharp/mature/vintage"), or the maturation period.

Colby Jack

Colby Jack is a cows milk cheese. It was originally called Colby Cheddar. Colby is similar to cheddar, as both cheeses undergo the cheddaring process. Colby is a softer, moister, and milder cheese than cheddar because it is produced through a washed-curd process. The washed-curd process means that during the cooking time, the whey is replaced by water; this reduces the curd's acidity, resulting in Colby's characteristically mild, gentle flavor.

Cotija Cheese

Cotija is a semi-hard cow's milk cheese which originates from Mexico. Moist and firm varieties of the cheese can be found, with flavor similar to Italian Parmesan and Greek Feta. Cotija can be purchased in small rounds or large blocks, and is often used crumbled as a topping for soups, salads, beans or tacos.

Cream Cheese

Cream Cheese is a soft, mild-tasting, white cheese that contains at least 33% milk fat (as marketed) with a moisture content of not more than 55% and a pH range of 4.4 to 4.9. It is sold in brick form or in a small tub-like container. Cream cheese differs from other cheese in that it is not allowed time to mature and is meant to be consumed fresh. It is a primary ingredient in cheesecake and other desserts, and is often spread on bagels and eaten with lox (smoked salmon). On bagels, cream cheese is sometimes referred to by the Yiddish word schmear.

Edam Cheese

Edam cheese is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of red or yellow paraffin. Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheese being approximately 28% with an average protein content of 25%. Typically Edam is quite softer compared to other cheeses, such as cheddar cheese, due to its low fat content. It has a lower fat content because the cows that produce the milk used for edamer are put on a strict leek only diet.

Feta Cheese

Feta is a curd cheese in brine. It is traditionally made exclusively from goat's and sheep's milk, but cow's milk varieties are also made in some areas. The cheese is made in blocks which are salted, sliced (hence the name 'feta' meaning slice) and then salted again, before being left for about a month to mature. Feta is an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Fontina Cheese

Fontina is a cow's milk Italian cheese. It has been made in the Alps since the 12th century. Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France. Young Fontina has a softer texture (and can be suitable for fondue). Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. It can be substituted with: Gruyere, Emmental, Beaufort, Edam or Gouda.

Gouda Cheese

Gouda cheese is a yellowish Dutch cheese named after the city of Gouda. The cheese is made from cow's milk that is cultured and heated until the curds separate from the whey. About ten percent of the mixture is curds which are pressed into circular molds for a couple of hours. It is aged for a number of weeks before it is ready to be eaten. The term "Gouda" is now a generic name, and not restricted to cheese of Dutch origin.

Gruyere Cheese

Gruyere is a hard yellow cheese made from cow's milk, named after the town of Gruyeres in Switzerland. It is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks with impart a slightly grainy mouth feel. Gruyère is generally regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor. It is a good melting cheese, particularly suited for fondues. It is also traditionally used in French Onion soup and when grated is often used in salads and pastas.

Havarti Cheese

Havarti is semi-soft Danish cow's milk cheese named after the experimental farm on which it was first made in the mid 1800s. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when the cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly. Havarti is a versatile table cheese that works well sliced, grilled, and melted. It is an excellent choice for sandwiches and snacks.

Monterey Jack

Monterey Jack is a type of semi-hard cheese using pasteurized cows' milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack. In its earliest form, Monterey Jack was made by Franciscan monks of Monterey, California, during the 1800s. An aged version of this cheese, known as Dry Jack, can be grated and used much like Parmesan cheese.

Mozzarella Cheese

Mozzarella is a generic term for several kinds of Italian fresh cheese that are made using spinning and then cutting (hence the name: the Italian verb mozzare actually means to cut). Fresh mozzarella is usually served on the day it is made as it does not keep beyond 12 or 24 hours. Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese.

Muenster Cheese

Muenster cheese is an American cheese, only vaguely related to the French Munster cheese. It has a very mild flavor and smooth, soft texture. Muenster cheese was originally produced in France and then in monasteries of Germany. The washed-rind cheese is made from cows milk. Muenster cheese can range from having a mild taste with no odor to a strong flavor with a pungent aroma depending on the age of the cheese. This cheese is commonly served as an appetizer with grilled food.

Neufchatel Cheese

Neufchatel is a soft, slightly crumbly, mold-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks somewhat similar to Camembert, with a white, edible rind, but the taste is saltier and sharper. IT is usually sold in heart shapes, however it is also produced in other forms, such as logs. It is typically matured for eight to ten weeks. Lower-fat cream cheeses are sometimes marketed in the United States as "Neufchate", but these bear little resemblance to the authentic product.

Parmesan Cheese

Parmesan is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. It is widely described by connoisseurs as the king of cheeses. The term 'Parmesan' is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; it is a protected name in Europe. More precisely, such cheese are known as grana.

Pepperjack Cheese

Pepperjack cheese is a derivative of Monterey Jack cheese that combines spicy hot peppers for a zesty flavor. Spicy, delicate and buttery, Pepperjack cheese is semi-soft and open textured with a slightly tart flavor. Pepperjack cheese can compliment most meat, especially beef. Pepperjack is often used as an alternative cheese in dishes such as quesadillas, but can be eaten with bread or crackers for a tasty snack. In Chinese culture, Pepperjack is often used in Dim Sum to mask the flavor of grease, as it contains tiny sponge-like pores which absorb excess oils.

Provolone Cheese

Provolone is an Italian cheese that originated in southern Italy, where it is still produced in various shapes. The most important Provolone production region, however, is currently Northern Italy. It is worth pointing out that the rather cheap sort of cheese that is marketed in the USA as Provolone and commonly used there for topping pizza is unknown in Europe and resembles the Italian original only in colour and texture but hardly in taste.

Queso Blanco Cheese

Queso Blanco cheese is a creamy, soft and mild unaged white cheese, that originated in Mexico. Queso Blanco is considered to be one of the easiest cheeses to make. Called Queso Blaco ("white cheese") in the Spanish-speaking world, it is used throughout the world by different names. This fresh slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. The cheese does not melt when heated, but only softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas.

Ricotta Cheese

Ricotta is an Italian whey cheese, meaning a product made from whey, a by-product of milk cheese making, rather than whole milk. Other whey cheeses include Gjetost cheese. In its basic form, ricotta is fresh, creamy and slightly sweet, with a finely grained texture and a pure white color. In this form, is is somewhat similar in texture to some cottage cheese variants, through considerably lighter. Like many fresh cheeses, it is highly perishable. Ricotta comes in other forms as well. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid done to produce the cheese.

Romano Cheese

Romano cheese is a type of cheese that is known for being very hard, salty and sharp. This very hard cheese is usually used for grating. It is different from normal cheese. True Romano cheese is made from sheep's milk or goat's milk, though massed produced versions in the United States are often made with cows milk or with a mix of cow's milk and either sheep or goat milk. Romano cheese is made by a special method called "rummaging curd" which involves draining the curd quickly after molding. The cheese should age for 5 months before eating.

Swiss Cheese

Swiss cheese is the generic name, in the United States, Canada, and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmental. It has a distinctive appearance, as a block of the cheese is riddled with holes known as "eyes." In general, the larger the eyes in the Swiss cheese, the more pronounced its flavor. "Swiss cheese" is often used as a term for when an item has metaphorical holes in it, such as a faulty memory or a poor alibi.