Fireman Bob's What You Need to Know About Cheese

Bob Cooney

By
@firemanbob59

I hope this helps new cooks as well as the most seasoned Chef!

Not all inclusive, but is a good start...

Hope You enjoy the information.

Sincerely,
Fireman Bob :)


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Method:
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Ingredients

cheese

Step-By-Step

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1Asiago

Adds rich Italian tastes to a variety of dishes. Great for cooking.

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2Camembert ( kam' – em – bear )

Savor the creamy yellow, almost liquid interior, piquant flavor! And do eat the thin greyish crust! Serve at room temperature as an appetizer or dessert.

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3Gourmandise ( goor – mahn – deez' )

A soft, creamy French cheese spread subtly flavored with kirsch, a cherry brandy. Serve as an appetizer or dessert.

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4Club

This blend of natural cheeses, frequently Cheddar or Swiss, may have condiments, wine, or flavorings, such as smoke, added. An appetizer or dessert cheese, it spreads well.

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5Cottage

Also known as pot cheese or schmierkase, it comes in large or small curd, plain or creamed, and with fruits, chives, or vegetables added.

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6Cream

This versatile cheese stars in appetizers, salads, main dishes, and desserts. You will find foil-wrapped pieces and jars of plain cheese or cheese with seasonings such as chives or pimiento added. Use the whipped form for dips.

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7Liederkraanz ( lee' - dir – kranhnz )

Made exclusively in the U.S., this cheese is similar to Limburger but less pungent. The robust flavor makes it an ideal appetizer or dessert. Incidentally, the name means “ wealth of songs “

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8Limburger

Cheese lovers relish the pungent flavor of this appetizer cheese, available in pieces or as a spread. First made in Belgium, it is now made in the U.S. also. Cheese makers say it is among the most delicate to produce.

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9Bel Paese ( bel – pah – ay' – ze )

The mild flavor and soft texture of this Italian appetizer or dessert is protected by individual wooden boxes.

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10Brie ( bree )

Originally French, now made in the U.S., the creamy yellow interior is encased by thin edible crust. The mild to pungent flavor compliments appetizers, desserts.

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11Neufchatel ( new – sha – tell' )

Although lower in flat content this cheese is a cream cheese “ twin “. It's available in pieces and a variety of spreads.

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12Blue

On imported brands the spelling is “ bleu “. The mane comes from veins of friendly mold which gives cheese tangy, peppery flavor. Delicious as appetizer, dessert, or in a salad.

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13Brick

This mild to sharp cheese originated in America and was brick shaped and sized ( now also sold sliced ). Serve as an appetizer or dessert.

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14Ricotta ( ri – kah – tuh )

This smooth, creamy cheese is similar to cottage cheese. A basic ingredient in lasagne, it is used in many other Italian dishes. The sweet nut like flavor compliments appetizers and desserts as well.

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15Gruyere ( gree – air' )

This nutty flavored process cheese melts easily for fondue, makes ideal dessert with fruit and crackers. Natural form is also available.

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16Monterey Jack

West Coast favorite from California sometimes called “ Jack “ cheese. It's mild flavor and creamy texture make it especially good in appetizer or main dish recipes.

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17Mozzarella, Scamorze ( mah – tas 'rel – la ska – mort' – za )

Both of these are favorite cheeses for use in pizza. Mozzarella comes sliced or shredded while scamorze comes in small rolls.

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18Muenster ( mun' stir )

Mellow and creamy, this cheese is of German origin but now is made extensively in the U.S. to be used for appetizers or desserts.

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19Port du Salute ( por – du – Sa - lu'

French Trappist monks make this cheese, which is similar to Canadian Oka, but has a more pronounced flavor. It's great with apple pie as well as other desserts and appetizers.

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20Roquefort ( rok – for' )

The original blue-veined cheese comes from French caves and is made from sheep's milk. Blue, Gorgonzola, and Stilton are related.

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21Tilsit ( till' – sit )

Mild and Mellow in flavor with a rather open texture, this Danish cheese comes plain or studded with caraway, Chunks are cut from large rectangular loaves to be served for appetizer or dessert.

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22Blarney

Sold in wedge cuts, the bright red coating and the interior color if this Irish cheese reminds you of Edam, and the small “ eyes “ remind you of Swiss. The flavor is wonderful whether it be for appetizer, main dish, or dessert.

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23Cheddar

Undoubtedly the most popular cheese in the U.S., it has a mild, medium, or sharp flavor, depending on age. First made in Cheddar, England.

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24Fontina ( fon – tee' – na )

Italian table cheese with scattered “ eyes “. Has a creamy to light yellow color and mellow flavor, is firm in texture and easy to slice for appetizers or desserts.

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25Gjetost ( yea' – toast )

Shaved thin on crackers, this Norwegian goat's milk cheese, often called the “ brown sugar “ cheese, is a real appetizer or dessert treat.

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26Double Gloucester ( glah' – stir )

Wedges of this centuries old English favorite are cut from a large “ millstone “. It's golden in color and mellow in flavor, used for appetizers or desserts.

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27Provolone ( pro – vo – lo' – nee )

A “ must “ for Italian cookery, this cheese has many names, depending on size and shape, Provolette, Provoloncini, or Salami Provolone. It also comes sliced. All have a smoked, sharp flavor.

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28Edam and Gouda ( ee' – dum, goo' – da )

Both mildly flavored. The flattened rounds, Gouda and Baby Gouda, are higher in fat.

29Riksost ( rik' – soast )

“ Farmer's cheese “ from Sweden comes in rounds of 2 pounds. Cut in half, then in semicircles fro appetizer or dessert.

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30Process American Cheese

A blend of fresh and aged natural cheese is pasteurized to prevent further ripening. The resulting smooth cheese has excellent cooking qualities. It may have pimiento, meat, or smoke flavor added.

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31Sapsago ( sap' – say – go )

The green cheese that moon is made from owes its color and flavor to clover like plant. Used for appetizer, main dish.

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32Process Cheese Foods

Milk or whey solids are added to process cheese. Flavoring agents may also be added.

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33Swiss

Sweet nutty flavor is appropriate throughout the meal. This distinctive “ eyed “ cheese originated in Switzerland, also made in the U.S.

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34Natural Cheese

This includes all cheeses made directly from milk solids which are separated from milk by use of rennet and/or bacterial culture.

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35Process Cheese Spreads

Like cheese foods, except they have a higher moisture content and lower milk fat content. Stabilizer prevents separation. Spread easily at room temperature, melts quickly in cooking. Available plain or flavored.

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36Parmesan Romano ( pahr – ma – zahn' ) ( ro – mah' – no )

Famous grating cheeses, they are as basic as tomatoes to Italian main dishes, also appetizers.

About this Recipe

Main Ingredient: Dairy
Regional Style: American