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Cheese
TYPES
Fresh
cheeses
These lovely cheeses have not been aged or ripened and retain much of the flavor of fresh milk.
Name Flavor Color & Texture Description & Uses
Ackawi Mild White
Firm, smooth
A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese.
Asadero Mild White
Firm, moist
Eaten as is on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.)
Bakers Cheese Mild White
Soft curds
Similar to cottage cheese but smoother and softer. Mainly used in baked goods.
Baladi Mild, rich White
Soft, creamy, smooth
A Middle Eastern cheese eaten as is with crackers, in sandwiches, or as an appetizer.
Basket Cheese Mild, salty White
Semisoft, moist
A semisoft loose curd cheese similar to Panela in taste and usage. Mainly used in cooking.
Cottage Cheese (Farmer’s Cheese) Mild White
Soft and moist with large or small curds
Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available.
Cream Cheese Mild White
Soft, smooth
Soft, spreadable cheese often used on sandwiches, also in cooked foods.
Crescenza Mild, slightly tangy Cream, white
Soft, creamy
Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums.
Curd Mild White
Semisoft, creamy, moist
Curds are the solids formed in curdled milk from which cheese is made. Some cheesemakers sell fresh curds that can be enjoyed plain or, more commonly, used in cooked foods.
Fromage Blanc Mild, tangy White
Soft, creamy
A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit.
Mascarpone Mild, sweet White
Soft, creamy
Italian-style cheese similar to ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit.
Mozzarella (water-packed) Delicate, fresh milk

Variations: Jalapeño Pepper, Smoked
White
Soft, creamy, smooth
This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.)
Panela Mild

Variations: Jalapeño
White
Firm, moist
Hispanic-style cheese with a flavor similar to cottage cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
Quark Light, tart White
Smooth, spreadable
A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit.
Queso Blanco Fresco (Queso Para Frier) Mild White
Firm, moist
Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.)
Queso Fresco Mild, slightly salty White
Soft, moist, crumbly
Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera.
Requeson Very mild, semisweet White
Soft, moist, grainy
An Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.
Ricotta Very mild, semisweet White
Soft, moist, grainy
Similar to cottage cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts.
  • Ackawi
    Flavor
    Mild
    Color
    White
    Texture
    Firm, smooth
    Description & Uses
    A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese.
  • Asadero
    Flavor
    Mild
    Color
    White
    Texture
    Firm, moist
    Description & Uses
    Eaten as is on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.)
  • Bakers Cheese
    Flavor
    Mild
    Color
    White
    Texture
    Soft curds
    Description & Uses
    Similar to cottage cheese but smoother and softer. Mainly used in baked goods.
  • Baladi
    Flavor
    Mild, rich
    Color
    White
    Texture
    Soft, creamy, smooth
    Description & Uses
    A Middle Eastern cheese eaten as is with crackers, in sandwiches, or as an appetizer.
  • Basket Cheese
    Flavor
    Mild, salty
    Color
    White
    Texture
    Semisoft, moist
    Description & Uses
    A semisoft loose curd cheese similar to Panela in taste and usage. Mainly used in cooking.
  • Cottage Cheese (Farmer’s Cheese)
    Flavor
    Mild
    Color
    White
    Texture
    Soft and moist with large or small curds
    Description & Uses
    Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available.
  • Cream Cheese
    Flavor
    Mild
    Color
    White
    Texture
    Soft, smooth
    Description & Uses
    Soft, spreadable cheese often used on sandwiches, also in cooked foods.
  • Crescenza
    Flavor
    Mild, slightly tangy
    Color
    Cream, white
    Texture
    Soft, creamy
    Description & Uses
    Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums.
  • Curd
    Flavor
    Mild
    Color
    White
    Texture
    Semisoft, creamy, moist
    Description & Uses
    Curds are the solids formed in curdled milk from which cheese is made. Some cheesemakers sell fresh curds that can be enjoyed plain or, more commonly, used in cooked foods.
  • Fromage Blanc
    Flavor
    Mild, tangy
    Color
    White
    Texture
    Soft, creamy
    Description & Uses
    A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit.
  • Mascarpone
    Flavor
    Mild, sweet
    Color
    White
    Texture
    Soft, creamy
    Description & Uses
    Italian-style cheese similar to ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit.
  • Mozzarella (water-packed)
    Flavor
    Delicate, fresh milk
    Variations
    Jalapeño Pepper, Smoked
    Color
    White
    Texture
    Soft, creamy, smooth
    Description & Uses
    This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.)
  • Panela
    Flavor
    Mild
    Variations
    Jalapeño
    Color
    White
    Texture
    Firm, moist
    Description & Uses
    Hispanic-style cheese with a flavor similar to cottage cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
  • Quark
    Flavor
    Light, tart
    Color
    White
    Texture
    Smooth, spreadable
    Description & Uses
    A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit.
  • Queso Blanco Fresco (Queso Para Frier)
    Flavor
    Mild
    Color
    White
    Texture
    Firm, moist
    Description & Uses
    Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.)
  • Queso Fresco
    Flavor
    Mild, slightly salty
    Color
    White
    Texture
    Soft, moist, crumbly
    Description & Uses
    Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera.
  • Requeson
    Flavor
    Very mild, semisweet
    Color
    White
    Texture
    Soft, moist, grainy
    Description & Uses
    An Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.
  • Ricotta
    Flavor
    Very mild, semisweet
    Color
    White
    Texture
    Soft, moist, grainy
    Description & Uses
    Similar to cottage cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts.
Soft and Soft-Ripened
cheeses
Delicate and delicious, these cheeses are typically mild when young and develop a fuller flavor with age, often becoming softer and creamier in the process.
Name Flavor Color & Texture Description & Uses
Breakfast Cheese Strong, aromatic White
White crust with soft, creamy yellow interior
Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining.
Brie Mild, rich

Variations: Herb, Pepper, Pesto, Tomato, Basil
White
White crust with soft, creamy white interior
Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert.
Brie (triple crème) Mild, rich White
White crust with soft, creamy white interior
Similar to Brie but with a richer taste and mouthfeel because of higher fat content.
Camembert Similar to Brie, but with slightly more flavor White
Soft crust with soft, creamy white interior
Uses are same as for Brie.
Folded Cheese Mild, minty Yellow
Semisoft
A Middle Eastern-style cheese similar to Halloumi. Eaten as is and on sandwiches and used for frying.
Schloss Strong to pungent White interior, reddish rind
Semi-firm, creamy
A German-style washed-rind cheese that has mildly strong flavor when young, becoming more pungent and rich with age. Usually eaten plain with crackers or bread.
Teleme Mild with slightly tangy aftertaste White
Soft, cream
A very soft cheese at room temperature. Large pieces may have rice flour crust. Excellent as a snack, with crackers or bread, in salads or with fruit. Teleme is a California original.
  • Breakfast Cheese
    Flavor
    Strong, aromatic
    Color
    White
    Texture
    White crust with soft, creamy yellow interior
    Description & Uses
    Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining.
  • Brie
    Flavor
    Mild, rich
    Variations
    Herb, Pepper, Pesto, Tomato, Basil
    Color
    White
    Texture
    White crust with soft, creamy white interior
    Description & Uses
    Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert.
  • Brie (triple crème)
    Flavor
    Mild, rich
    Color
    White
    Texture
    White crust with soft, creamy white interior
    Description & Uses
    Similar to Brie but with a richer taste and mouthfeel because of higher fat content.
  • Camembert
    Flavor
    Similar to Brie, but with slightly more flavor
    Color
    White
    Texture
    Soft crust with soft, creamy white interior
    Description & Uses
    Uses are same as for Brie.
  • Folded Cheese
    Flavor
    Mild, minty
    Color
    Yellow
    Texture
    Semisoft
    Description & Uses
    A Middle Eastern-style cheese similar to Halloumi. Eaten as is and on sandwiches and used for frying.
  • Schloss
    Flavor
    Strong to pungent
    Color
    White interior, reddish rind
    Texture
    Semi-firm, creamy
    Description & Uses
    A German-style washed-rind cheese that has mildly strong flavor when young, becoming more pungent and rich with age. Usually eaten plain with crackers or bread.
  • Teleme
    Flavor
    Mild with slightly tangy aftertaste
    Color
    White
    Texture
    Soft, cream
    Description & Uses
    A very soft cheese at room temperature. Large pieces may have rice flour crust. Excellent as a snack, with crackers or bread, in salads or with fruit. Teleme is a California original.
Semi-Hard
cheeses
The broadest range of varieties and styles, these cheeses include many of what we commonly refer to as “table cheeses.” They can be anywhere from soft and creamy, having been aged only a few weeks, to moderately firm, aged a month or more.
Name Flavor Color & Texture Description & Uses
Ackawi Mild White
Semi-firm
Middle Eastern-style cheese, good as is and with fruit (see also Ackawi under Fresh Cheeses).
Asiago Sharp Light yellow
Firm to very firm
Italian-style cheese with sharp, rich flavor. Used for eating and cooking. Harder, more-aged versions used for grating in ways similar to Dry Jack or Parmesan.
Baby Swiss Medium sharp to sharp White
Semi-firm
Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches and in cooked dishes. Comes in low-fat variety.
Carmody Medium sharp Light yellow
Firm
A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four to six months.
Cheddar Ranges from mild to extra sharp

Variations: Caraway, Chili, Chipotle, Dill, Garlic, Hot Pepper, Jalapeño, Pesto, Sage, Salami, Smoked Salmon, Smokey
Light yellow to orange; may also be white
Firm
Cheddar describes a family of cheeses — very popular and versatile cheeses available in a range of flavors from mild to very sharp. Good as is and in sandwiches. Melts well and is very good in cooked foods or shredded and sprinkled on top.
Cheddar (raw milk) Sharp, aged White
Firm
Unpasteurized (raw) milk plus aging gives cheddar a delicious sharpness. Eaten as is and with crackers, bread, or fruit.
Chantaleno Salty, flavorful White
Semi-firm to firm
Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods.
Colby Mild, similar to Cheddar Pale yellow to orange
Semi-firm
Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods.
Colby/Jack Mild to medium sharp White and yellow/orange
Firm
A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico.
Cotija Salty, pungent White
Semi-firm to firm, crumbly
Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section).
Edam Mild Yellow with wax coating
Firm
Similar to Gouda, Edam is very tasty as is, with crackers or other snacks.
Enchilado Aged, slightly spicy coating Red spice coating, white interior
Firm, dry, crumbly
Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Feta Salty, pungent

Variations: Herd, Pepper, Tomato, Basil
White
Dry, firm to hard, crumbly
Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping for soups and salads. Comes in fat-free variety.
Fontina Mild, nutty Light yellow
Firm
Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.)
Frying Cheese Mild, slightly salty White
Firm
A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki.
Gouda Mild, nutty

Variations: Caraway, Cumin, Garlic, Jalapeño, Smoked, Pepper
Yellow with wax coating
Firm
A popular mild cheese, eaten as is for snacks, also in cooked foods, salads and sandwiches. Similar to Edam.
Gouda (raw milk) Sharp Light yellow
Firm
A Dutch-style cheese also called Boere Kaas. Has a sharper, more complex flavor than most Goudas due to the use of raw milk and aging. Used for eating and cooking.
Havarti Mild, slightly tangy

Variations: Dill, Onion, Sweet Red Pepper
Pale yellow
Semi-firm
Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads.
Longhorn Mild to sharp Light yellow to orange
Firm
A form of Cheddar. Used as is and in cooked foods.
Manchego Mellow, nutty White
Semi-firm to firm
This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
Marble Cheddar Mild to sharp Orange and white
Firm
Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are the same as for Cheddar.
Menonita Mild White
Smooth, semi-firm
Hispanic-style cheese similar in taste and uses to Gruyere or Gouda.
Monterey Jack Mild

Variations: Caraway, Garlic, Garlic & Chive, Green Chili, Habanero, Hot Pepper, Jalapeño, Mediterranean, Mediterranean Olive, Onion, Pesto, Rosemary, Salsa, Smoked, Smoked Salmon, Sun-Dried Tomato
White
Semi-firm to firm (also a high-moisture form with buttery texture)
A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version.
Mozzarella (low moisture, part skim) Mild

Variations: Jalapeño Pepper, Smoked
White
Semi-firm
Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture.
Oaxaca Mild White
Semi-firm
Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches or melted on cooked foods, including pizza and nachos.
Port Salut (also Port du Salut or St. Paulin) Mild Light yellow
Firm
A French-style cheese similar to Gouda or Edam in taste and appearance. Eaten as is, but also good for cooking.
Provolone Mild to sharp

Variations: Smoked
Light yellow
Semi-firm to firm
Italian-style cheese eaten as is or on sandwiches, also used in cooked foods.
Queso Blanco Mild, slightly White
Semi-firm to firm, creamy
Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues.
Scamorza Mild Ivory
Semi-firm
Mild, Italian-style cheese similar to Mozzarella (low moisture, part skim). Traditionally tied with string at top, which gives it a distinctive pear shape.
St. George Medium sharp Light yellow
Firm
Portuguese-style table cheese with a rich, medium, sharp flavor.
String Mild White
Semi-firm, chewy
A popular snack, especially with children who enjoy the chewy, stringy texture. Also used in cooked foods.
Syrian (Armenian String) Mild White
Firm
A Syrian-style string cheese, similar to regular string cheese. Also for snacks and in cooked foods.
  • Ackawi
    Flavor
    Mild
    Color
    White
    Texture
    Semi-firm
    Description & Uses
    Middle Eastern-style cheese, good as is and with fruit (see also Ackawi under Fresh Cheeses).
  • Asiago
    Flavor
    Sharp
    Color
    Light yellow
    Texture
    Firm to very firm
    Description & Uses
    Italian-style cheese with sharp, rich flavor. Used for eating and cooking. Harder, more-aged versions used for grating in ways similar to Dry Jack or Parmesan.
  • Baby Swiss
    Flavor
    Medium sharp to sharp
    Color
    White
    Texture
    Semi-firm
    Description & Uses
    Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches and in cooked dishes. Comes in low-fat variety.
  • Carmody
    Flavor
    Medium sharp
    Color
    Light yellow
    Texture
    Firm
    Description & Uses
    A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four to six months.
  • Cheddar
    Flavor
    Ranges from mild to extra sharp
    Variations
    Caraway, Chili, Chipotle, Dill, Garlic, Hot Pepper, Jalapeño, Pesto, Sage, Salami, Smoked Salmon, Smokey
    Color
    Light yellow to orange; may also be white
    Texture
    Firm
    Description & Uses
    Cheddar describes a family of cheeses — very popular and versatile cheeses available in a range of flavors from mild to very sharp. Good as is and in sandwiches. Melts well and is very good in cooked foods or shredded and sprinkled on top.
  • Cheddar (raw milk)
    Flavor
    Sharp, aged
    Color
    White
    Texture
    Firm
    Description & Uses
    Unpasteurized (raw) milk plus aging gives cheddar a delicious sharpness. Eaten as is and with crackers, bread, or fruit.
  • Chantaleno
    Flavor
    Salty, flavorful
    Color
    White
    Texture
    Semi-firm to firm
    Description & Uses
    Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods.
  • Colby
    Flavor
    Mild, similar to Cheddar
    Color
    Pale yellow to orange
    Texture
    Semi-firm
    Description & Uses
    Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods.
  • Colby/Jack
    Flavor
    Mild to medium sharp
    Color
    White and yellow/orange
    Texture
    Firm
    Description & Uses
    A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico.
  • Cotija
    Flavor
    Salty, pungent
    Color
    White
    Texture
    Semi-firm to firm, crumbly
    Description & Uses
    Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section).
  • Edam
    Flavor
    Mild
    Color
    Yellow with wax coating
    Texture
    Firm
    Description & Uses
    Similar to Gouda, Edam is very tasty as is, with crackers or other snacks.
  • Enchilado
    Flavor
    Aged, slightly spicy coating
    Color
    Red spice coating, white interior
    Texture
    Firm, dry, crumbly
    Description & Uses
    Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
  • Feta
    Flavor
    Salty, pungent
    Variations
    Herd, Pepper, Tomato, Basil
    Color
    White
    Texture
    Dry, firm to hard, crumbly
    Description & Uses
    Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping for soups and salads. Comes in fat-free variety.
  • Fontina
    Flavor
    Mild, nutty
    Color
    Light yellow
    Texture
    Firm
    Description & Uses
    Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.)
  • Frying Cheese
    Flavor
    Mild, slightly salty
    Color
    White
    Texture
    Firm
    Description & Uses
    A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki.
  • Gouda
    Flavor
    Mild, nutty
    Variations
    Caraway, Cumin, Garlic, Jalapeño, Smoked, Pepper
    Color
    Yellow with wax coating
    Texture
    Firm
    Description & Uses
    A popular mild cheese, eaten as is for snacks, also in cooked foods, salads and sandwiches. Similar to Edam.
  • Gouda (raw milk)
    Flavor
    Sharp
    Color
    Light yellow
    Texture
    Firm
    Description & Uses
    A Dutch-style cheese also called Boere Kaas. Has a sharper, more complex flavor than most Goudas due to the use of raw milk and aging. Used for eating and cooking.
  • Havarti
    Flavor
    Mild, slightly tangy
    Variations
    Dill, Onion, Sweet Red Pepper
    Color
    Pale yellow
    Texture
    Semi-firm
    Description & Uses
    Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads.
  • Longhorn
    Flavor
    Mild to sharp
    Color
    Light yellow to orange
    Texture
    Firm
    Description & Uses
    A form of Cheddar. Used as is and in cooked foods.
  • Manchego
    Flavor
    Mellow, nutty
    Color
    White
    Texture
    Semi-firm to firm
    Description & Uses
    This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
  • Marble Cheddar
    Flavor
    Mild to sharp
    Color
    Orange and white
    Texture
    Firm
    Description & Uses
    Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are the same as for Cheddar.
  • Menonita
    Flavor
    Mild
    Color
    White
    Texture
    Smooth, semi-firm
    Description & Uses
    Hispanic-style cheese similar in taste and uses to Gruyere or Gouda.
  • Monterey Jack
    Flavor
    Mild
    Variations
    Caraway, Garlic, Garlic & Chive, Green Chili, Habanero, Hot Pepper, Jalapeño, Mediterranean, Mediterranean Olive, Onion, Pesto, Rosemary, Salsa, Smoked, Smoked Salmon, Sun-Dried Tomato
    Color
    White
    Texture
    Semi-firm to firm (also a high-moisture form with buttery texture)
    Description & Uses
    A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version.
  • Mozzarella (low moisture, part skim)
    Flavor
    Mild
    Variations
    Jalapeño Pepper, Smoked
    Color
    White
    Texture
    Semi-firm
    Description & Uses
    Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture.
  • Oaxaca
    Flavor
    Mild
    Color
    White
    Texture
    Semi-firm
    Description & Uses
    Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches or melted on cooked foods, including pizza and nachos.
  • Port Salut (also Port du Salut or St. Paulin)
    Flavor
    Mild
    Color
    Light yellow
    Texture
    Firm
    Description & Uses
    A French-style cheese similar to Gouda or Edam in taste and appearance. Eaten as is, but also good for cooking.
  • Provolone
    Flavor
    Mild to sharp
    Variations
    Smoked
    Color
    Light yellow
    Texture
    Semi-firm to firm
    Description & Uses
    Italian-style cheese eaten as is or on sandwiches, also used in cooked foods.
  • Queso Blanco
    Flavor
    Mild, slightly
    Color
    White
    Texture
    Semi-firm to firm, creamy
    Description & Uses
    Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues.
  • Scamorza
    Flavor
    Mild
    Color
    Ivory
    Texture
    Semi-firm
    Description & Uses
    Mild, Italian-style cheese similar to Mozzarella (low moisture, part skim). Traditionally tied with string at top, which gives it a distinctive pear shape.
  • St. George
    Flavor
    Medium sharp
    Color
    Light yellow
    Texture
    Firm
    Description & Uses
    Portuguese-style table cheese with a rich, medium, sharp flavor.
  • String
    Flavor
    Mild
    Color
    White
    Texture
    Semi-firm, chewy
    Description & Uses
    A popular snack, especially with children who enjoy the chewy, stringy texture. Also used in cooked foods.
  • Syrian (Armenian String)
    Flavor
    Mild
    Color
    White
    Texture
    Firm
    Description & Uses
    A Syrian-style string cheese, similar to regular string cheese. Also for snacks and in cooked foods.
Very Hard
cheeses
Beauty often comes with age and aged cheeses are no exception. These are the cheeses that are hard enough to grate or crumble.
Name Flavor Color & Texture Description & Uses
Asiago Piquant, sharp Light yellow
Hard to very hard, depending on age
Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads.
Cotija (Queso Anejo) Strong, aged flavor White
Hard, dry, crumbly
Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Dry Jack Mild, aged, nutty Pale yellow
Hard to very hard, depending on age
Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years.
Enchilado Anejo Mild, lightly spicy Red coating, white interior
Hard, dry, crumbly
Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.
Romano Sharp, piquant Light yellow
Hard to very hard, depending on age
Italian-style cheese similar to Parmesan but more piquant and salty. Use is the same as for Dry Jack and Parmesan.
  • Asiago
    Flavor
    Piquant, sharp
    Color
    Light yellow
    Texture
    Hard to very hard, depending on age
    Description & Uses
    Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads.
  • Cotija (Queso Anejo)
    Flavor
    Strong, aged flavor
    Color
    White
    Texture
    Hard, dry, crumbly
    Description & Uses
    Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
  • Dry Jack
    Flavor
    Mild, aged, nutty
    Color
    Pale yellow
    Texture
    Hard to very hard, depending on age
    Description & Uses
    Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years.
  • Enchilado Anejo
    Flavor
    Mild, lightly spicy
    Color
    Red coating, white interior
    Texture
    Hard, dry, crumbly
    Description & Uses
    Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.
  • Romano
    Flavor
    Sharp, piquant
    Color
    Light yellow
    Texture
    Hard to very hard, depending on age
    Description & Uses
    Italian-style cheese similar to Parmesan but more piquant and salty. Use is the same as for Dry Jack and Parmesan.
Hispanic‑Style
cheeses
A broad family of cheeses that reflect the cheesemaking styles and traditions brought to California from Mexico, Central and South America and Spain.
Name Flavor Color & Texture Description & Uses
Asadero Mild White
Firm
Hispanic-style cheese similar to Provolone in its slightly tangy taste and firm texture. Made with whole or low-fat milk, it melts well and is used in such dishes as quesadillas and nachos as well as hamburgers and sandwiches.
Cotija Salty, pungent White
Semi-firm to firm, crumbly
Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard.
Cotija (Queso Anejo) Strong, aged flavor White
Hard, dry, crumbly
Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Enchilado Aged, slightly spicy coating Red spice coating, white interior
Firm, dry, crumbly
Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Enchilado Anejo Mild, lightly spicy Red coating, white interior
Hard, dry, crumbly
Aged version (Anejo) of Enchilado. Good as topping crumbled onto cooked foods. Softens but does not melt under heat.
Manchego Mellow, nutty White
Semi-firm to firm
This California interpretation of a tradition Spanish cheese uses cow’s milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
Menonita Mild White
Smooth, semi-firm
Hispanic-style cheese similar in taste and uses to Gruyère or Gouda.
Oaxaca Mild White
Semi-firm
Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches, or melted on cooked foods, including pizza and nachos.
Panela Mild

Variations: Jalapeño
White
Firm, moist
Hispanic-style cheese with flavor similar to a dry pressed ricotta. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
Queso Blanco Fresco (Queso Para Frier) & Queso Fresco Mild White
Soft, moist, firm
Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese.
Requeson Very mild, semisweet White
Soft, moist, grainy
Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.
  • Asadero
    Flavor
    Mild
    Color
    White
    Texture
    Firm
    Description & Uses
    Hispanic-style cheese similar to Provolone in its slightly tangy taste and firm texture. Made with whole or low-fat milk, it melts well and is used in such dishes as quesadillas and nachos as well as hamburgers and sandwiches.
  • Cotija
    Flavor
    Salty, pungent
    Color
    White
    Texture
    Semi-firm to firm, crumbly
    Description & Uses
    Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard.
  • Cotija (Queso Anejo)
    Flavor
    Strong, aged flavor
    Color
    White
    Texture
    Hard, dry, crumbly
    Description & Uses
    Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
  • Enchilado
    Flavor
    Aged, slightly spicy coating
    Color
    Red spice coating, white interior
    Texture
    Firm, dry, crumbly
    Description & Uses
    Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
  • Enchilado Anejo
    Flavor
    Mild, lightly spicy
    Color
    Red coating, white interior
    Texture
    Hard, dry, crumbly
    Description & Uses
    Aged version (Anejo) of Enchilado. Good as topping crumbled onto cooked foods. Softens but does not melt under heat.
  • Manchego
    Flavor
    Mellow, nutty
    Color
    White
    Texture
    Semi-firm to firm
    Description & Uses
    This California interpretation of a tradition Spanish cheese uses cow’s milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
  • Menonita
    Flavor
    Mild
    Color
    White
    Texture
    Smooth, semi-firm
    Description & Uses
    Hispanic-style cheese similar in taste and uses to Gruyère or Gouda.
  • Oaxaca
    Flavor
    Mild
    Color
    White
    Texture
    Semi-firm
    Description & Uses
    Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches, or melted on cooked foods, including pizza and nachos.
  • Panela
    Flavor
    Mild
    Variations
    Jalapeño
    Color
    White
    Texture
    Firm, moist
    Description & Uses
    Hispanic-style cheese with flavor similar to a dry pressed ricotta. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
  • Queso Blanco Fresco (Queso Para Frier) & Queso Fresco
    Flavor
    Mild
    Color
    White
    Texture
    Soft, moist, firm
    Description & Uses
    Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese.
  • Requeson
    Flavor
    Very mild, semisweet
    Color
    White
    Texture
    Soft, moist, grainy
    Description & Uses
    Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.
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