How to Use the Most Popular Cheeses in the World

If you have a passion for cooking, then you probably want to try all of the most popular cheeses in the world. And there are so many! Here’s a list of the cheeses you need to cook with at least once in your lifetime. It’s the shortest list we could make, but you’re still going to scroll a lot while reading!

There are hundreds of types of cheese in the world. Many of them are only known in some countries or areas, but there are some known across the globe. These popular cheeses are used in most recipes because everybody can find them at their nearby grocery store.

If you haven’t yet tried the most popular cheeses, now it’s the time! Taste them in small bites, to feel their real flavor, then experiment with all sort of recipes that require them! If you don’t know which cheese to choose for the dish you want to make, here’s a short guide to the most popular cheeses.

20 of the most popular cheeses and their uses

1. Mozzarella

Mozzarella may be the most popular cheese of all. It’s a southern Italian dairy product traditionally made from buffalo milk. Fresh mozzarella is generally white, usually rolled into balls of different sizes – from perline, which is the smallest (0.03-ounce/1 gram) to ovoline (4 ounces/113 grams). But it can be found in even bigger sizes: half pound balls or pound logs. There also is low-moisture mozzarella, which is aged cheese, harder and with a buttery color.

You can enjoy fresh mozzarella with a drizzle of olive oil, coarse salt, and pepper, because it has a slightly acidic or lactic taste, but not salty. You can make a simple Caprese salad or eat it with tomatoes in a sandwich. Keep in mind that the best pizzas are never without mozzarella!

2. Parmesan

Parmesan, or Parmigiano-Reggiano, is considered to be among the top cheeses by cheese connoisseurs. It’s a hard, granular cheese with a strong, nutty, and bitter taste, and that’s the reason you should add a small quantity to your dishes.

Parmesan is mostly grated over pasta, used in soups and risottos. It is also eaten as is, as a snack or in cheese sauces. You can make crusts with panko, eggs, and parmesan for coating chicken before frying it, sprinkle it over a casserole dish or a salad, or add it into salty muffins.

3. Cheddar

Cheddar cheese is dry and crumbly in texture, with a deep, tangy, nutty flavor. The color varies from ivory to straw to deep yellow. Cheddar is used to top burgers, as well as in other types of sandwiches. You can use Cheddar over casseroles or grated, in cheese sauces such as the one for mac and cheese, or to make veggie pies or quiches.

4. Gouda

One of the most popular cheeses worldwide, Gouda is a semi-hard to hard cow’s milk cheese from the Netherlands. When Gouda is aged the cheese changes its flavor and texture. Aged Gouda has a strong flavor, with a sharp yet sweet taste at the same time.

Young Gouda can be melted, but aged cheese is best as is or grated in salads or over casseroles. If you eat it simple, have it with beer, orange or apple juice, flavored tea, red wine, or white wine.

5. Swiss cheese

Swiss cheese resembles Emmentaler cheese. It’s a pale yellow color, medium-hard cheese. Some types of Swiss cheese are riddled with holes known as ‘eyes’, except for the ones who don’t have ‘eyes’ and are known as ‘blind’. It’s one of the most popular cheeses in America.

Its mild, sweet and nut-like flavor makes it suitable mostly for sandwiches – especially for Reuben sandwiches – but people usually add it to dishes like pies, frittatas, souffles, or omelets, melted on a steak, in cheese sauces or fondue.

6. Emmentaler

Emmental or Emmentaler is what many people think of when they hear of ‘Swiss cheese’ because they’re quite similar. This cheese is mild, a little sweet, slightly nutty, and a bit spicy at the end. You can use it in many dishes, but especially when you make cordon bleu, fondue, grilled cheese, and casseroles.

7. Brie

Brie is a soft cow’s milk cheese from north-eastern France, pale in color with a slight grayish tinge under a rind of white mold. This cheese has a nutty, fruity, grassy, and even mushroom-like flavor, similar to Camembert. Some people find it unpleasantly acidic, others think it’s pleasant, buttery, and a bit tangy.

Brie and meat make a great combo, but you can also spread the cheese over a slice of baguette. You can also serve baked brie with honey and apples, as a sweet dish.

8. Camembert

Brie and Camembert look and taste alike, and they’re often served in similar ways. Yet there are subtle differences: Camembert has a deeper and more intense flavor. You can make baked Camembert and serve it with cheese crackers, toasted ciabatta slices, or garlic bread. You can also eat Brie and Camembert as is, with grapes and red wine.

9. Gruyère cheese

Gruyère is a hard cheese, yellow in color, sweet but slightly salty, with a flavor that varies depending on its age. Gruyère cheese is generally known as one of the finest cheeses for baking because it’s great for melting. Traditionally, you use it to make cheese sauce. You can also add it to fondue. It’s a fine table cheese. It can be used grated in salads and pasta. A French onion soup isn’t complete without it.

10. Feta

Feta is a Greek cheese made with sheep and goat milk. It’s a white brined cheese, salty, tangy, and moist, with a texture that can go from crumbly to moderately creamy. Crumble Feta cheese in salads and over roasted vegetables, add it to your sandwiches, add it in tacos and other Mexican dishes. Feta can be also served alongside olives, peppers, olive oil, and fresh flatbread.

11. Monterey Jack

Monterey Jack is one of the few all-American cheeses. It’s a pale yellow semi-hard cheese made with cow’s milk. It has a mild and buttery flavor with a bit of tang, and it’s good for melting.

It’s one of the best options for melting it in casseroles, including a classic like mac and cheese, for making sandwiches, cheese dips, and grilled cheese.

12. Provolone

Provolone is an Italian semi-hard cheese. Its taste varies depending on its age; from sharp or spicy to sweet with a very mild taste. Some versions of provolone are smoked. You can use it to complete your casseroles, pizzas, sandwiches, and baked pasta dishes.

13. Edam

Edam is a Dutch semi-hard cheese, traditionally sold in spheres with a pale-yellow interior and a coat of red paraffin wax. It has a very mild flavor, slightly salty or nutty, and almost odorless when compared to other cheeses. As the cheese ages, its flavor sharpens.

Edam cheese goes well with chicken or potato dishes, in pasta, souffles, salads, fritters, soups, and sauces.

14. Blue cheese

Blue cheese is made with cow’s milk, sheep’s milk, or goat’s milk and has cultures of the mold Penicillium added. That leads to creating blue, blue-grey, blue-green, or blue-brown veins of mold in it. Also, Blue cheese has a distinct smell, that some people find unpleasant. It tastes like yeast, it’s a little spicy, and it’s creamy like butter. Blue cheese adds some class to a simple salad, roasted vegetables, or grilled fruit dessert. You can add pieces of blue cheese to top your veggie soup or puree.

15. Gorgonzola

Gorgonzola is a type of blue cheese, but it’s special because of the small ‘blue’ stripes that actually has in it. It’s a mild, sweet, and milky cheese that is best served with a glass of red wine. You can also stir it into a risotto or slice it on your Quattro formaggi pizza.

16. Roquefort

Roquefort is, together with Gorgonzola, one of the world’s best known blue cheeses. This French moldy cheese is like a moist, crumbly paste. It’s made from sheep’s milk and has a sharp, sweet, and nutty flavor that comes from the yeast.

There are plenty of recipes that use Roquefort, thanks to its distinctive taste and its melting capacity. It’s best eaten as is, with crackers or toast, or with nuts and honey.

17. Ricotta

Ricotta is an Italian whey cheese made from sheep’s milk. This smooth cheese with a creamy mild sweet and fresh taste and a thick texture is very versatile. Plus, it’s low in fat, which makes it a good choice for almost any diet.

Thanks to its low salt content, Ricotta is perfect for both sweet and savory dishes. It’s actually perfect for everything from lasagna to pasta, from pies to cheesecakes. You can spread it on a bread slice and top it with veggies, sunny side up eggs, or fruit, and you can use it to make lots of dips.

18. Cottage cheese

Ricotta and cottage cheese are often compared and some people replace one with the other. But they aren’t all that similar. Cheesemakers separate milk or cream into curds and whey. Then, the curds are used to make cottage cheese and the whey is used to make ricotta. That’s the reason why both cheeses – Ricotta and cottage cheese – have different textures. But they’re both soft and mild in flavor.

While Ricotta is described as sweet, cottage cheese is fresh, milky, and creamy, with a moderate saltiness to it. The texture of cottage cheese is chunky, from the curds.

You can use it to top stuffed baked vegetables, like potatoes and pumpkins, in casseroles, pasta, to make a dip or a quick sweet snack (combining it with fruits and granola), in baked goods, or incorporated in smoothies.

19. Mascarpone

Compared to Ricotta (which is smooth, but has a grainy texture), mascarpone has a very smooth texture with no lumps or granularities. Mascarpone is one of the most popular cheeses and is made from cream and citric or tartaric acid, which thickens the cream. It has a milky and slightly sweet taste and a buttery flavor which comes from its high butterfat content.

Mascarpone is best known as an ingredient in the Italian dessert tiramisu. But you can also use it in pasta, mac and cheese, lasagna, or in fresh desserts. Or you can transform it into a dip by combining it with some olive oil, herbs and spices.

20. Halloumi

Halloumi is a Cypriot semi-hard brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It’s the best cheese for grilling because it has a high melting point. Because it’s also a salty cheese, you should combine it with something that dims its strong taste.

Just throw it on the grill, then serve it as a starter, drizzled with olive oil and some fresh mint leaves and a glass of wine. You can add it to salads, in omelets served with veggies, in couscous, seafood dishes, or pair it with fresh fruit such as watermelon and pomegranate.

Related Links:

Fondue: The Journey of a Dish from Poverty to Luxury

The Best Italian Dishes to Make You See That ‘La Vita e Bella’

Most American “Parmesan” is Fake: How to Tell if Yours is Legit

Article by Raluca Cristian from So Delicious. View the original article here.


FDA’s Ban on Wooden Cheese Boards Could Devastate the US Artisan Cheese Industry


This could very well be the first sign of the cheesepocalypse. In a move that’s shaking the dairy world, the Food and Drug Administration issued a ban on the practice of aging cheese on wooden boards — including a majority of cheeses imported to the US. Aging cheese is a process that incorporates bacteria, enzymes, molds and environmental factors to add to the flavor of the final product. While this centuries-old process may sound unappetizing, it makes for damn good cheese.

It all started when the New York State Department of Agriculture asked the FDA if surfaces made from wood were an acceptable means to age cheese, according to Forbes. The branch chief of the FDA’s Center for Food Safety and Applied Nutritions Dairy and Egg Branch replied:

The use of wooden shelves, rough or otherwise, for cheese ripening does not conform to [Current Good Manufacturing Practices], which require that “all plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.”

While the regulation does not directly mention wood, the FDA will likely argue that wooden boards never truly reach their standard of cleanliness in comparison to plastic and metal alternatives. Because nothing says artisan like a cold and sterile factory environment.

While major cheese manufacturers like Kraft will be unaffected — they don’t require the wood-aging process — smaller businesses who make artisan cheeses will most definitely be devastated. Time will tell whether or not the FDA will back down or ease up on this regulation.

Fast Food

Arby’s Sets Guinness World Record with 13-Hour Commercial of Smoked Brisket Porn

Arby's Brisket 13

If there was a channel that aired nothing but smoked meats 24/7, I’d watch it in a heartbeat. Looks like Arby’s came pretty close to that dream when they aired a 13-hour TV spot promoting their Smokehouse Brisket Sandwich. The sandwich is made with smoked beef brisket, smoked gouda, a tangy smoked barbecue sauce (I’m sensing a theme here), mayo and fried onions.

Smokehouse Brisket 13

The brisket is said to be slow-smoked for 13 hours long before hitting the bun, thus the 13-hour commercial. The spot ran May 24 on a station in Duluth, Minnesota, setting a Guinness World Record for the longest television commercial to ever air.  For those who missed it, Arby’s will air the incredibly long commercial online on May 28.

The Smokehouse Brisket Sandwich will be available for a limited time throughout May. Luckily, it doesn’t look like you’ll have to call in 13 hours ahead for your sandwich.

Fast Food

Apparently, Arby’s New Smokehouse Brisket Takes 13 Hours to Smoke


We expect fast food chefery can be a bit thankless sometimes. Whether you love or hate X chain’s new pretzel-bun, beer-battered mash-up ramen burger sandwich, some culinary mastermind out there still had to both conceptualize and execute it – a task probably made significantly more challenging when the dish in question also needs to be mass-produced on a national or even international scale.

Take Arby’s new Smokehouse Brisket Sandwich for instance. Featuring Gouda cheese, crispy onions, BBQ sauce and mayonnaise and sliced beef brisket that reportedly needs to be smoked for 13 hours minimum, this thing probably takes a lot more work than most people will give it credit for. For those who do appreciate a solid slice of beef, however, Arby’s has set up a “League of Brisket” website where fans can enter to win two tickets to a pro football game, as well as collect points toward other prizes, from now until October 30.

It doesn’t seem as though fast food’s trend toward more “artisanal,” premium fare is letting up any time soon. If anyone can tell the difference between Arby’s meat that’s been smoked for 13 days and the stuff that’s only been smoked for six, we’d love to hear about it.

PicThx Arby’s


Combining Sports and Cheese is Witty, Smelly


There are some things that just go together. Milk and cookies. Peanut butter and jelly. Athletic brands and fine cheeses. What, you didn’t know that last one was a thing? Go find yourself some culture (cheese puns!) and come back. Or just read this, because artist Chris Wright, a British illustrator, has done all the hard work for you.

With such images as Pumasan (Puma + parma, obviously), Tommy Hilfeta, and bRiebok (which comes in a t-shirt!), Wright tests your knowledges of both cheeses and brand names. I, myself, have learned, to no one’s surprise, that I know nothing about fine dairy products or sports.


1 17 3

Test your knowledge with the full set here.

H/T + PicThx Design Taxi, ahoodie


Gourmet Meat-Flavored Ice Cream Is Further Proof that Life Is So Much Better For Dogs


Because dogs just don’t get enough love and attention these days, a Chicago dog food store has just created a line of gourmet meat-flavored ice creams, so Fido too can finally experience the wonder that is sweet frozen milk.

“We wanted our pup to experience ice cream,” the company, Arrfscarf, writes on the line’s product page, “We wanted it to be healthy, nutritious, and fresh. We set out to create the best dog ice cream . . . Now, we are on a mission to share our amazing creation with all the pups in the world.”

Each of Arrfscarf’s dog-friendly treats starts with vanilla, honey and Greek yogurt, along with all locally sourced and handmade ingredients, to create the five totally bougie flavors of Peanut Butter Bacon, Beef Brisket, Chicken Cheddar, Pulled Pork and Gouda Burger. You hear that? Gouda. Burger. And all for an animal that has no problem eating its own vomit.

Don’t get me wrong, I love my dog, but until I can go to the store and pick up a pint of Chicken Cheddar ice cream just for me (or until my dog can tell the difference between that and a leftover chicken bone), Purina’s as good as he’s gonna get.






H/T Design Taxi + PicThx Arrfscarf


Three Little Piggy Sandwich

Three Musketeers, Three’s Company, Dwyane Wade, Chris Bosh and Le Bron James, everything comes better in threes! Sandwiches are no exception to this rule, this Three Little Piggy Sandwich has three different types of pork in it. Pork cutlet, shaved smoked ham, and smoked bacon! It also has gouda, an onion ring, and a fried egg on top! This trifecta of meat, eggs and cheese is killing me! (Thx DTLG)


Craving: Turkey Burger + Smoked Gouda + Grilled Onions


This brings me back to the summer days as a youth when my mom would drop me off at Marc’s place to go swimming with the rest of the homies. Hours into our play (no homo), his mother would bring us out an array of burgers and turkey burgers that seemed absolutely perfect on that hot day after many hours of swimming.  Now, someone brought to my attention this awesome turkey burger with smoked gouda and grilled onions. I’m starving! (PicThx @foodporn)