Fireman Bob's What You Need to Know About Cheese

Bob Cooney


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.

Fireman Bob :)

pinch tips: How to Wash Fruits & Vegetables






No-Cook or Other



Directions Step-By-Step


Adds rich Italian tastes to a variety of dishes. Great for cooking.
Camembert ( 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.
Gourmandise ( goor – mahn – deez' )

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

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.

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

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.
Liederkraanz ( 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 “

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.
Bel Paese ( bel – pah – ay' – ze )

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

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.

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

This nutty flavored process cheese melts easily for fondue, makes ideal dessert with fruit and crackers. Natural form is also available.
Monterey 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.
Mozzarella, 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.
Muenster ( 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.
Port 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.
Roquefort ( rok – for' )

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

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.

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.
Fontina ( 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.
Gjetost ( 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.
Double 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.
Provolone ( 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.
Edam and Gouda ( ee' – dum, goo' – da )

Both mildly flavored. The flattened rounds, Gouda and Baby Gouda, are higher in fat.
Riksost ( rik' – soast )

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

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

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

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