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.
Very Hard Cheeses
CHEESE NAME

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) 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 same for Dry Jack and Parmesan.