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Snooze Traveler
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Joined: 22 Apr 2005
Posts: 82
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 Posted: 07/29/05 - 14:04 Post subject:
Here's the article, if ya want it.
Sorry, it's really long.
Cheese Guide
Content provided by
Picking the Perfect Cheese
Are you baffled by the dozens of different cheeses in your local grocery store? Here's a guide to choosing the right cheese for snacking, slicing, grating, and more.
American to Fontina
Gjetost to Muenster
Parmesan to Swiss
Cubing
Cuts nicely into chunks for salads and cheese trays.
American
Gouda
Jarlsberg
Monterey Jack
Muenster
Provolone
Scamorze
Swiss
Shredding
Produces long, narrow strips for use as a topping and in cooking.
American
Cheddar
Colby
Colby-Monterey Jack
Gruyere
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
Gruyere
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
Gruyere
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 entrees.
American
Asiago
Blue
Brick
Brie
Cheddar
Colby
Colby-Monterey Jack
Edam
Feta
Fontina
Gouda
Gruyere
Monterey Jack
Mozzarella
Muenster
Parmesan
Provolone
Romano
Scamoze
Swiss
Grating
Can 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
American to Fontina
American
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft texture; orange; mild, milky flavor.
Asiago (ah see AH go)
Best for grating, snacking, in cooking.
Description: Semifirm to hard texture, depending on length of curing; light yellow; sharp flavor.
Bel Paese (bel pa AY zuh)
Best for snacking.
Description: Smooth with texture of firm butter; creamy yellow with gray surface; rich and sweet to moderately robust flavor.
Blue
Best for crumbling, in cooking.
Description: Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor.
Brick
Best for slicing, snacking, in cooking.
Description: Semisoft texture; creamy white; mild and sweet to pungent and slightly tangy flavor.
Brie (bree)
Best for snacking, in cooking.
Description: Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor.
Camembert (KAM uhm bear)
Best for snacking.
Description: Soft, almost fluid inside texture with gray-white edible crust; cream-colored interior; slightly tangy and earthy flavor.
Cheddar
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; white to orange; mild to sharp flavor.
Cheshire
Best for crumbling, slicing, snacking.
Description: Hard, crumbly texture; made in red, white, or blue; intense tangy, salty flavor.
Colby
Best for shredding, slicing, snacking, in cooking.
Description: Firm body and open texture; light yellow to orange; mild to mellow flavor.
Colby-Monterey Jack
Best for shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; a blend of orange Colby and white Monterey Jack with mottled appearance, often called co-jack; mild, milky flavor.
Edam (EE duhm)
Best for slicing, snacking, in cooking.
Description: Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor.
Feta (FEHT uh)
Best for crumbling, snacking, in cooking.
Description: Soft, crumbly texture; white; sharp, salty flavor.
Fontina (fon TEE nuh)
Best for snacking, in cooking.
Description: 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 to Muenster
Gjetost (YED ost)
Best for slicing, snacking.
Description: Hard texture; light brownish yellow; sweet caramelized flavor.
Gorgonzola (gor gun ZOH luh)
Best for crumbling.
Description: 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)
Best for cubing, slicing, snacking, in cooking.
Description: Semisoft to hard texture, smooth, with small holes; yellow; mild and nutty to sharp flavor.
Gruyere (groo YEHR)
Best for shredding, slicing, snacking, in cooking.
Description: Firm texture with small holes; ivory; mild, nutty flavor.
Jarlsberg (YARLS berg)
Best for cubing, shredding, slicing, snacking.
Description: Smooth, firm, with small holes; white to light yellow with natural rind covered with yellow wax; very mild flavor.
Limburger
Best for snacking.
Description: Soft, creamy texture; pale yellow; very pungent aroma and robust flavor when aged.
Monterey Jack
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft to hard texture; creamy white; mild to mellow flavor.
Mozzarella (maht suh REHL uh)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft, chewy texture; creamy white; mild, delicate flavor.
Muenster (MUHN ster)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor
Parmesan to Swiss
Parmesan
Best for grating, in cooking.
Description: Hard, dry texture; pale yellow; sharp, salty flavor.
Port du Salut (por duh suh LYOO)
Best for snacking.
Description: Smooth, semisoft texture; creamy yellow with orange rind; mild to robust flavor.
Provolone (proh vuh LOH nee)
Best for cubing, shredding, slicing, in cooking.
Description: Firm, smooth texture; creamy yellow; mild to sharp with a light, smoky flavor.
Romano
Best for grating, in cooking.
Description: Hard, dry texture; light yellow; sharp, piquant flavor.
Roquefort (ROHK fert)
Best for crumbling.
Description: 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)
Best for grating.
Description: Hard, dry texture; light green; tangy and spicy with an herb flavor.
Scamorze (ska MORD zo)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Semisoft texture; light yellow; delicate, nutty flavor.
Swiss
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, firm texture with large holes; creamy, pale yellow, mellow, nutty flavor.
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