There are many different types of cheeses available today at the super market or specialty store. From soft to finely grated and mild in flavor to punget cheese varieties.
I have listed some of my favorites along with food and beverages compliment. I like to try new and different varieties and I encourage you to do so.
Yummy Cheese!
| Variety |
Description |
Use with |
Beverage Compliment |
| American |
Semi-soft, mild, smooth, light yellow or
orange, it does not separate when melted. |
Crackers, English muffins, pretzels, apples
and red grapes. |
Beer, light white wine, ice-cold milk, tomato
juice & lemonade. |
| Amish (Lacy) Swiss |
There are different types of Amish Swiss, the
most commercially popular is a longhorn shaped Swiss cheese
which develops small lace-like eyes. Creamy in texture than
regular Swiss Cheese. |
Ham and Cheese Sandwiches |
Ice Tea, sparkling water, light white wines. |
| Anejo Enchilada |
A firm pressed cheese rolled in paprika
popular in Mexican cooking. |
Topping for enchiladas, burritos and
tacos. |
Mexican Beer, margaritas, ice tea. |
| Asiago |
A sharp tasting cheese with a nutty,
pleasant-salty flavor. This blends well with cheddar,
mozzarella and parmesan. When grated, it melts quickly over
heat. |
Pasta, figs, grapes, apples and pears. |
Red wines, cider, cranberry juice and
sparkling red grape juice. |
| Baby Swiss |
A mild, sweet cheese. This cheese is notable for its light, almost white color, creamy texture and small holes. It has a buttery, slightly nutty and sweet flavor; smooth melting characteristics. |
Cheese trays, sweet fruits and berries,
croissants and muffins. |
Fruity white wine, aged red wine, juices and
ice-cold milk. |
| Blue Cheese |
Semi-soft white cheese with blue veins. A
generic term to describe many different types of cheese made
throughout Europe and North America. All blues begin as
un-pressed white cheese onto which a blue mold is dusted. Blue cheese melts quickly under heat when crumbled. |
Whole-grain crackers. Crumble into sour
cream or plain yogurt for a dip. Pears, raisins, fruit breads
and walnuts. |
Full-bodied red wines, cappuccino, fruit
juice and champagne. Port wine as well. |
| Brick |
A semi-soft ivory cheese with small round and
irregular-shaped holes. Shredded brick melts quickly. |
Apples, grapes, pears, onions, sweet crackers
and dark bread. |
Light red wines, beer, cran-apple juice and
sparkling mineral water. |
| Brie |
A ripened cow's milk cheese that originated
in the 13th-century near Paris. A thin disc covered with a
whitish bloom. The rind can be eaten. |
A variety of fruits, thin slices served on a
sandwich with roast beef is very tasty. Enjoy baked in a
pastry crust. |
Mild white wines. |
| Cheddar |
Hard, smooth, firm and has a white or orange
color. Cheddars range from mild to sharp, becoming sharper
with age. |
Apples, pears, pumpernickel and rye bread,
mushrooms and tomatoes. |
Red wines, beer, apple cider or Port. |
| Chevre |
The French word for this cheese means it is
made from milk of goats. This is a fresh soft white cheese
shaped into small logs. It is tangy, yet mild. |
Flat breads, figs, grapes and artisan
breads. |
Martini's, white wines. |
| Colby |
A hard cheese with a more open texture than
Cheddar. It is light yellow to orange and when grated melts
well. Similar to cheddar but softer with a mild sweet flavor. |
Apples, pears, pumpernickel, marble rye and
flat breads. |
Light beer, red wines and Port. |
| Colby Jack |
A Combination of yellow cheese (Colby) and
white cheese (Monterey Jack) offering a marbled look. A
wonderful combination. |
Apples, pears |
White wine |
| Cotija |
Strongly flavored, firm and perfect for
grating. Excellent in salads and a wonderful topping to
salads, black beans and enchiladas. |
Black beans, salads, enchiladas. |
Mexican beers, red wine. |
| Cottage Cheese |
Small or large individual moist curds that do
not melt. |
Tomatoes, pineapple, fruit breads, salads,
vegetables. |
White wine |
| Cream Cheese |
A soft, white, smooth, spreadable cheese that
melts quickly. Mild and slightly acidic, often flavored with
fruits or herbs. Basic ingredient in cheesecakes. |
Fresh fruit, jams and jellies, fruit and nut
breads and bagels. |
Cranberry or grape juices. Light white
wine. |
| Edam |
Coated in a red wax, this cheese is a creamy
mellow, semisoft to a hard interior. This melts quickly when
shredded. A mild, slightly salty cheese with a nut-like
flavor. |
Peaches, melons, apricots and cherries. |
Fruity wine and lager beer, lemonade and
flavored iced tea. |
| Feta |
A Greek origin cheese that is pale white and
originally made from the mild of sheet. In the United States
it is often made from cow's milk. Soft, flaky, crumbly and
feta melts well. |
Used as an appetizer or crumbled over salads.
Excellent with olives, fruit, sun-dried tomatoes, vegetables,
seafood and chicken. |
Greek wines like Retsina, tomato juice and
citrus sparkling water. |
| Fontina |
Semi-soft from Italy. Offers a mild, nutty
flavor with a light brown rind. |
Good in fondue, with bread and fruit. |
Dry red wine. |
| Gorgonzola |
Semi-soft with a light ivory surface and
interior marbled with blue-green veins. Named for the Italian
city where it is made, this cow's milk cheese is rich and
creamy with a slightly pungent flavor. |
Pears, raisins, fruit breads, sweet crackers
and walnuts. |
Full-bodied red wines, sweet red wine,
cappuccino, fruit juice and champagne. |
| Gouda |
Originating in the Netherlands, easily recognized by its distinctive red waxed exterior, round
wheel that measure 3 - 15 inches. A straw colored cheese with
a firm yet creamy texture scattered with small holes. Gouda
melts quickly when it is shredded and heated. Mild and nutty,
it is often available smoked or with caraway seeds. |
Mild: serve with peaches, melons, apricots
and cherries. Aged: serve with apples and pears. Smoked or
flavored: apples, pears, thinly sliced prosciutto. |
Mild: fruity red or white wine, lager beer,
orange juice, apple juice, flavored tea and citrus sparkling
water. Aged: hearty red wine, beer, coffee, cider and
sparkling red grape juice. Aged: red wine, beer, sparkling
cider, tomato or vegetable juice and cran-grape juice. |
| Gruyere |
A shiny yellow, hard, smooth small-eyed
cheese that melts well without separating and often used for
sauces. Mild and slightly sharp. |
Prosciutto or thinly-sliced ham or salami,
apples, figs, melon, dates, walnut halves. |
Full bodied red wine, beer or ale, tomato
juice, cranberry juice and cider. |
| Havarti |
Semi-soft light to pale yellow with tiny eyes
in its smooth body, it melts well when it is shredded. Mild
to mellow. |
Roasted red peppers, olives, bread and bread
sticks.> |
Fruity white wine, sparkling water, light red
wine. |
| Limburger |
A very strong cheese from Belgium. Semi-soft
with a smooth, creamy ivory body is covered in a brownish
exterior that melts quickly under direct heat when it is
sliced. |
Pumpernickel and other whole-grain dark
breads and crackers, pretzels and onions. |
Full-bodied red wine, cranberry juice,
cran-grape juice and tomato juice. |
| Livarot |
One of France's oldest, a wonderful cheese
named after a village in Normandy. This is a strong cheese
with lots of flavor and a pungent aroma. |
Breads, apples and pears. |
Big red wines and apple cider. |
| Mascarpone |
A buttery double to triple cream cheese. It
has an ivory color, smooth texture and cream-like flavor.
Difficult to find and you may need to shop at a specialty
market to find it. Creamy, thick and smooth, it melts well in
sauces. Full-flavored, semisweet and butter-like. |
Indispensable for cannoli fillings as well as
the classic dessert, Tiramisu. Fresh fruits, berries, fresh
figs, shortbread and ladyfingers. |
Sparkling light, fruity wines and coffee or
liqueurs. |
| Monterey Jack |
Semi-soft, creamy white with tiny cracks.
Melts best when shredded or sliced. Mild to mellow. Often
flavored with jalapeno Jack. |
Tex-Mex dishes, shredded over tacos, stuffed
into enchiladas or melted over refried beans. |
Beer and fruity wines. |
| Mozzarella |
A semi-soft creamy white, cheese with a mild
flavor typically made from cow's milk. Melts best when sliced
or shredded. |
Pizza, baked Italian dishes
including ziti casseroles, lasagna, and veal, chicken or
eggplant parmesan. Great with tomatoes and sweet crackers. |
Light red wine or a white zinfandel, soda,
beer and juice. |
| Muenster |
Semi-soft yellow, orange or white surface
with a creamy white, smooth interior, it melts quickly when
shredded. |
Shredded for sandwiches and pizza toppings.
Tomatoes, baby carrots, zucchini, rye and whole-grain breads,
crackers and mustard. |
Fruity wine, beer, juice and soda. |
| Panela |
Fresh cheese from Mexico, it is mild, white
and crumbly. Like Queso Blanco, it will not run when
heated. |
Crumbled over salads, tacos, chile and
burritos. |
Mexican beers and tequila. |
| Parmigiano-Reggiano |
This granular textured cheese who processing
method hasn't changed in the last 700 years is usually aged
for 2 years. |
Italian Dishes |
Red wines, fruit juices. |
| Pasteurized Process cheese |
The cooking process allows this cheese to be poured into a mold and allowed to cool. The end result is a smooth, consistent, uniform piece of cheese and does not continue to sharpen like non-pasteurized cheese. |
Grilled cheese sandwiches is the most popular
way to use this cheese. |
Milk, sodas, fruit juice. |
| Pepper Jack |
A Monterey jack cheese which has had jalapeno
peppers blended in. Mild creamy texture, yet the peppers add
a delicioous spicy flavor. |
Dessert cheese; delicious with fresh fruit.
Great with apple pie. |
Sweet wines, coffee, sparkling water. |
| Provolone |
The hard, stringy texture makes it easy to
cut without crumbling. Full, sharp, piquant, usually smoked
flavor. Perfect for hoagies and found on many Italian-style
sandwiches. |
Sandwiches, pizza toppings, served on
antipasto tray or used in salads. Tomatoes, roasted red
peppers, olive, breads and pears. |
Full bodied reds like Merlot or Chianti and
sparkling water. |
| Queso Blanco |
Mild tasting cheese and is the most popular
cheese South of the Border. It will become soft and creamy
when heated but will not melt. |
Stuffed Chicken Breast |
White wine, sparkling water |
| Ricotta |
Soft, fresh, mild and creamy. |
Used in Italian dishes like lasagna. |
Mild red wines. |
| Romano |
Hard Italian cheese, varies from mild to
sharp. |
Young cheese good with bread and fruit. |
Any kind of wine will be good. |
| Roquefort |
Semi-soft French cheese. White marbled with
blue-green. Sharp, pungent flavor. |
Good with desserts and in salad
dressings. |
Perfect with strong red wine. |
