realCACheese
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Below you'll find the most popular cheeses made in California today, as well as a number of specialty cheeses, listed by category.
Semi-Hard & Hard Cheeses
CHEESE NAME

Ackawi		 FLAVOR

Mild		 COLOR

White		 TEXTURE

Semi-firm		 DESCRIPTION & USES

Middle Eastern-style cheese, good as is, 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 lowfat 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 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. Also available in an organic version.
Cheddar (Raw Milk) Sharp, aged  White Firm Unpasteurized (raw) milk plus aging gives Cheddar a delicious sharpness. Eaten as is, 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) may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Feta Salty, pungent  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 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 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 use of raw milk and aging. Used for eating and cooking.
Havarti Mild, slightly tangy 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 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  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  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 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. Used for eating but also good for cooking.
Provolone Mild to sharp Light yellow Semi-firm to firm Italian-style cheese eaten as is or on sandwiches, also used in cooked foods.
Queso Blanco Mild, slightly tangy  White Semi-firm to firm, creamy Hispanic-style cheese similar to mild Cheddar to tangy Jack. Used in cooked foods and fondues. Also good as is.
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.