Cheese Definitions

blue

This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor

brie

[BREE]

Acclaimed as one of the world's great cheeses, Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness.

cheddar / colby

[KOHL-bee]

A mild, whole-milk CHEDDAR CHEESE that has a softer, more open texture than regular cheddar

chevre/fromage blanc

[SHEHV-ruh, SHEHV]

French for "goat," chèvre is a pure white goat's-milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses.

cottage/farmer

A fresh cheese made from whole, part-skimmed or skimmed PASTEURIZED cow's milk. "Sweet curd" cottage cheese — by far the most popular — has a rather mild (sometimes bland) flavor because the curds are washed to remove most of the cheese's natural acidity. Farmer cheese is a fresh cheese is a form of COTTAGE CHEESE from which most of the liquid has been pressed

cream cheese/neufchatel

Thanks to American ingenuity, cream cheese — the most popular ingredient for cheesecake — was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable cheese. The soft, unripened cheese is made from cow's milk.

mascarpone

[mas-kar-POHN, mas-kahr-POH-nay]

Hailing from Italy's Lombardy region, mascarpone is a buttery-rich DOUBLE-CREAM to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate, and ranges in texture from that of a light CLOTTED CREAM to that of room-temperature butter

cottage/farmer

cream cheese/neufchatel

feta

[FEHT-uh]

This classic Greek cheese is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. Because it's cured and stored in its own salty WHEY BRINE, feta is often referred to as pickled cheese .

gouda

[GOO-dah, Du. , KHOW-dah]

Holland's most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to EDAM, but its texture is slightly creamier due to its higher milk fat content (about 48 percent compared to Edam's 40 percent).

mascarpone

[mas-kar-POHN, mas-kahr-POH-nay]

monterey jack

So named because it originated in Monterey, California, this versatile cheese can be made from whole, partly skimmed or skimmed cow's milk. It's also called California Jack or simply Jack cheese

parmesan

[PAHR-muh-zahn]

This hard, dry cheese is made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy's preeminent Parmigiano-Reggiano.

queso blanco

[KAY-soh BLAHN-koh]

A white, slightly salty, Mexican cheese with a rubbery texture that does not melt readily. Good for snacks and used as a meat "extender". This cheese is also referred to as Panir in India.

queso fresco

[KAY-soh FRAY-skoh]

A white, slightly salty, fresh Mexican cheese with a texture similar to that of FARMER CHEESE. Queso fresco is available in cottage cheese-style tubs in Latin markets and many supermarkets.

ricotta

[rih-KAHT-tuh]

This rich fresh cheese is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the WHEY drained off while making cheeses such as MOZZARELLA and PROVOLONE.

romano

[roh-MAH-noh]

There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy pecorino Romano, made with sheep's milk.

yogurt/ yogurt cheese

[YOH-gert]

A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours.