CREAM CHEESE & NEUFCHATEL
An American original, Cream Cheese has a rich, nutty, slightly sweet flavor. Of French origin, Neufchatel is lower in fat. Available plain and with sweet or savory flavors. Creamy textures. Blend for dips, spreads, fillings, frostings.
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FETA
Packed in brine, referred to as “pickled.” Tart, salty flavor. Available plain and with flavors. Wisconsin Feta made with cow’s milk. Crumbly texture. Serve in traditional Greek dishes; crumble or cube in salads, hot and cold pasta, egg dishes.
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BRIE & CAMEMBERT
Classic French cheeses made in Wisconsin. Rich, earthy mushroom flavor changes from mild when young to pungent with age. Available plain and with flavors. Soft, creamy interior with snowy white, edible rind. Slice on sandwiches; spread on bread; wrap and bake in pastry. Remove rind and stir into soups, sauces.
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BLUE
Piquant, full, earthy flavor; intensity of flavor varies among brands. Firm, crumbly texture with blue mold in veins and pockets. Crumble in vegetable, fruit and pasta salads, over grilled meat; blend for spreads, dressings, dips. Wisconsin Blue is a descendant of France’s great Blue Cheese, Roquefort.
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GORGONZOLA
Italian-style Blue cheese. Sharp flavor with slight earthiness. Firm, crumbly texture with greenish blue mold in veins and pockets. Crumble in salads, hot pasta; mix with ground meat; fold into soufflé; blend for spreads, dressings, dips.
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BRICK
A Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Available surface-ripened. Smooth, open texture. Slice for sandwiches; shred for casseroles.
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FARMERS
Style (soft-fresh to semi-soft) varies world-wide. Wisconsin Farmers cheese is similar to Havarti, but typically low in fat. Buttery, slightly acidic flavor. Smooth, supple texture. Shred in potato dishes and casseroles; slice for sandwiches; cube for snacks.
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HAVARTI
Buttery, slightly acidic flavor. Available plain and with flavors. Smooth, supple texture with tiny holes. Slice for sandwiches; shred in egg dishes; dice on salads.
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MONTEREY JACK
Delicate, buttery, slightly tart flavor. Available plain and with flavors. Creamy, open texture. Slice for sandwiches; shred in casseroles, soups, Mexican-style dishes. First produced in Monterey, California.
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MUENSTER
Flavor changes from mild when young to mellow with age. Smooth, elastic texture softens with age. Orange or white surface. Slice for hot and cold sandwiches; cube for cheese trays; shred for sandwich fillings. Originating in France and made in wheels; loaves are most popular in U.S. for slicing.
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FONTINA
Danish- and Swedish-style: slightly tart, nutty, mild earthy flavor; mellow to sharp depending on age. Italian-style: mild, earthy, buttery flavor. Smooth, supple texture with tiny holes. Danish: red wax, rounded corners. Swedish: red wax, straight corners. Italian: brown coating. Slice for sandwiches, snacks; shred for baked, cooked dishes.
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GOUDA & EDAM
Gouda, made with whole milk, has a rich, buttery, slightly sweet flavor and smooth, creamy texture. Edam, made with part-skim milk, has a light, buttery, nutty flavor and smooth, firm texture. Slice for sandwiches; shred in baked dishes; dice in salads and vegetable dishes.
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MOZZARELLA • STRING
Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella melts and flows when heated. Part-skim Mozzarella browns faster. String similar, but formed into strips for snacking.
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PROVOLONE
Flavor changes from slightly piquant when young to sharp when aged. Firm texture becomes more granular with age. Plain or smoked. Slice for sandwiches; shred for pizza, fillings; dice on salads.
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CHEDDAR
Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available white. Slice for sandwiches, snacks; shred into casseroles soups, sauces.
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COLBY
First produced in Colby, Wisconsin in 1874. Mild flavor similar to Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into casseroles; cube for snacks.
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SWISS
Aged Swiss: mellow, nutty, buttery flavor. Firm texture with dime-sized holes. Typically made with part-skim milk. Wheels have brown, inedible rind. Baby Swiss: slightly sweet flavor. Smooth with small eyes. Available plain and smoked.
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ASIAGO
Flavor changes from mild when young to sharp, buttery and nutty when aged. Flavor similar to a blend of aged Cheddar and Parmesan. Texture changes from elastic and firm to hard and granular with age. Serve as a table cheese; shred or grate into cooked dishes.
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PARMESAN
Known as the king of Italian cheese. Buttery, sweet, nutty flavor intensifies with age. Granular texture. Made from part-skim milk. Aged over 10 months. Serve as a table cheese; shave over salads; grate in cooked dishes, casseroles, pizza; use, freshly grated, to season food.
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ROMANO
Has slightly more fat than its Italian cousin, Parmesan. Sharp, piquant flavor. Granular texture. Aged over 10 months. Grate over pasta, soups, pizza, baked dishes; shred into salads and stuffing.
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PROCESS CHEESE
Pasteurized Process: natural cheese blended with aid of heat. Semi-soft, smooth texture. Slice for sandwiches; shred in baked dishes. Cold Pack: natural cheese blended without the aid of heat. Smooth, spreadable texture. Spread on crackers and vegetables; melt into sauces.
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Republished with the permission of the
Wisconsin Milk Marketing Board, Inc.
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