When I was in Future Farmers of America, I was on the dairy judging team. I had to learn all the different types of cheese and what they taste like. Today, this information helps me decide what cheese to buy and how to substitute one for another without changing the taste too much. If you are unfamiliar with the different types of cheese, I hope this information will help.
Cheese Storage Tip: The best place to store cheese is on the bottom shelf of the refrigerator. Preferably in the crisper drawer. Hard cheeses can be stored in the freezer if you tightly wrap it in plastic wrap or aluminum foil first. They will keep for two to three months.
Soft cheeses are: Feta, Brie, Camembert, Boursin, Gourmandise, Ricotta, Chevret, Cream Cheese, Neufchatel, Farmer Cheese and Cottage Cheese.
Soft cheeses may have a smooth or soft texture. They may even feel rough and dry.
Semi-soft Cheeses are: Havarti, Mozzarella, Scamorza, Brick, Monterey Jack, Muenster. Port du Salut, Bel Paese, Fontina, Colby-Monterey Jack and American. The colors of these cheeses could be white, yellow or marbled. These are the more common cheeses that we hear of.
Semi-soft to Hard Cheeses are: Curd Cheese, String Cheese and Edam. These cheeses are mild in taste.
Blue-Veined Cheeses are: Gorgonzola, Roquefort and Blue Cheese. The texture of these cheeses are usually crumbly and dry. The taste is sharp. Don’t store soft cheeses in the freezer.
Hard Cheeses are: Asiago, Cheddar, Cheshire, Colby, Gjetost, Gloucester, Gouda, Gruyere, Jarlsberg, Provolone and Swiss. These are more common to us in cooking as well. These are smooth in texture and hold their shape well. That is why these are good to slice.
Very Hard Cheeses are: Sapsago, Parmesan and Romano. These cheeses are sharp. Great for grating for cooking.
This recipe uses Gorgonzola, Mozarella and Parmesan
This recipe uses Blue Cheese and Swiss Cheese
This recipe uses Ricotta, Mozarella and Parmesan