Your Choice |
How it looks and tastes |
How to serve |
American |
Natural or colored. Texture is firm to crumbly; flavor, mild to sharp. |
With fruit pie, crisp crackers, in sandwiches, on dessert or snack tray, in creamy sauces. |
Blue |
Texture is crumbly. Semi-hard; veined with blue-green mold. Mild to sharp, salty flavor. Roqufort type. |
Crumble in crunchy salads, in salad dressings. Blend with butter for broiled steak topping. Use for dessert or snacks. |
Brie |
Soft, creamy; sharp characteristic taste; pronounced odor. |
With a variety of dark, whole-grain breads –especially good. Eat the crust. |
Camembert |
Soft, creamy; rich, full, mild flavor. |
One of the world’s classic dessert cheeses. Serve at room temperature- the consistency of thick cream is ideal. East the crust. |
Chantelle |
Pale yellow interior. Mellow flavor, smooth, semi-soft texture. |
For sandwiches, dessert, or cheese tray. |
| Cottage |
White; mild; uncured |
Use in salads or for a spread mixed with chives, nuts, etc.; in cheese cake for dessert |
| Cream |
White; mild and fresh as cream; soft. |
Cube to toss in fruit salads; thin with cream for dessert topping. Serve on cheese tray or use in sandwich fillings. |
Edam, Gouda |
Round, red-coated cheese. Mild flavor. Hard smooth texture. |
Bright hub for dessert or snack tray. “Baby Gouda” weighs less than a pound; Edam weighs 2 to 4 pounds. |
Gorgonzola |
Compact, creamy, veined, with green mold. Delicate, piquant flavor. |
Crumble in salads and salad dressings. Use on the cheese tray. Try it with juicy pear slices. |
Liederkranz |
Golden yellow. Robust flavor and odor resembling Limburger. |
Spread on toast and crackers, rye and pumpernickel breads. |
Limbuger |
Characteristic odor- victim of many a jest! Among the most delicious of cheese flavors. |
Men like it on dark breads, with salty potato chips, pretzels, and coffee. |
| Parmesan |
Delicate yellow color. Hard, compact cheese. |
Grate to serve over spaghetti, soups, salads, and casseroles. |
Swiss |
Pale yellow color. Hard, compact cheese. |
Slice for the Dutch-lunch platter. Cut in sticks for salads. |
Process Cheeses (American, Brick, Limburger, Pimiento, Swiss) |
Smooth, creamy texture. Spread easily; slice when chilled. Melt smoothly and quickly. *for process cheese, selected lots of cured cheese are blended, pasteurized, and packaged. |
Excellent for cheese sauce, soufflés, etc., for snack and dessert trays. |
Cheese Spreads (glassed and packaged) |
Delightful blends, ready-to-spread- mild to very sharp, smoky, with relish, olive, pineapple, etc. |
With crackers or your favorite bread, melba toast, for afternoon tea or late-evening snack. |
| Grated Cheeses |
American Parmesan, etc.- in shakers or bags |
For salads, soups, spaghetti, hot breads, vegetables au gratin. |
