What to Make With Every Type of Cheese
Here at Taste of Home, there's nothing we love more than a melty, gooey, cheesy recipe. That's why we found the best ways to cook with nearly every type of cheese. From gouda to goat and Parmesan to provolone, these are our favorite dishes.
One of the most popular cheeses for casseroles, pizzas and dips (try this Cheesy Skillet Pizza Dip), mozzarella has a mild, salty flavor. It’s the perfect accompaniment to Italian dishes. And at the grocery store, mozzarella is found in many forms—including block, shredded and fresh. Here’s our guide to cheese knives to get a perfect slice.
Find our favorite mozzarella recipes here.
Cheddar is probably the most common cheese in an American kitchen. It has a distinct flavor that ranges in sharpness—all the way from mild to extra-sharp. Use cheddar in macaroni and cheese, soups, dips, appetizers and casseroles, or enjoy on its own with a sleeve of crackers.
Whether you enjoy it grated, shredded, sliced or shaved, Parmesan is a notable addition to your dish. Popular in Italian cooking, this sharp, hard cheese tastes just as good melted into a plate of pasta as it does freshly shaved over a salad.
Light and tangy, provolone is another great addition to Italian dishes. You’ll find slices baked over chicken, cubes incorporated in a salad or shreds melted into a gooey pasta dish.
Popular in Mediterranean cooking, feta is a sour cheese typically sold in a block or crumbles. We love feta sprinkled atop salads, gyros, flatbreads and more.
Need to make your recipe a little creamier? Reach for ricotta. This super-soft cheese is a staple in dishes both sweet and savory.
American cheese is similar to cheddar, but it melts a lot faster and is typically sold in pre-portioned slices. We love American atop a cheeseburger, on grilled cheese and even in soups.
Havarti has a bold flavor, so it’s the perfect cheese for dressing up nondescript sandwiches or sides.
For a mild, tangy cheese look no further than Monterey Jack. This block of cheese works well in Mexican dishes, but can be used in everything from soups to salads.
Colby is cheddar’s milder cousin. The bright orange cheese comes in a variety of shapes, including the traditional longhorn. And, it can be used synonymously with cheddar in casseroles, nachos, frittatas and more.
A member of the Swiss family, Gruyere cheese has a powerful, nutty flavor. A small amount goes a long way in boosting stratas, soups, mac and cheese, quiche and more.
This sweet cheese is known for its texture. Mascarpone is the crowning jewel of cannoli, tiramisu, cheesecake and more. The cheese’s light, delicate flavor pairs perfectly with an assortment of sweet treats.
Blue cheese is one of the most identifiable cheeses on the market thanks to its blue hue, pungent scent and powerful flavor. It’s a common ingredient in buffalo chicken dishes, on salads or in pastas.
With a distinct taste and colorful rind, muenster is the perfect cheese for adding a pop of flavor to your dishes. We love it in quiche, bread, soups and on sandwiches.