A Guide to Marketplace Cheeses

You don't have to be a mouse to enjoy cheese. It is a popular and healthy snack food among adults and children of all ages, and a good way to include dairy in your diet. The flavors of some cheeses are an acquired taste, so knowing what you're getting ahead of time is good planning. If you are unfamiliar with the different types of cheeses it is best to stick to the cheeses you know or at least have heard of. You don't want to waste money if you decide you don't like the new kind of cheese you just purchased; after all, it is a non-returnable item.

American, Cheddar - The are favorite all-around cheeses. Their flavor varies from mild to sharp, and range in color from natural to yellow-orange; texture firm to crumbly. How to serve: Best used in sandwiches, casseroles, souffles, and creamy sauces. With fruit pie or crisp crackers; on a snack or dessert tray with fruit.

Blue, Gorgonzola, Roquefort - Compact, creamy cheeses veined with blue or blue-green mold - sometimes crumbly. It has a mild to sharp salty flavor. How to serve: Mainly crumbled in salads, salad dressings and dips. Delicious with fresh pears or apples for dessert. Blend with butter for a steak topper. Spread on crackers or crusty French or Italian bread.

Brick - Medium firm; creamy yellow color, with tiny holes. Flavor very mild to medium sharp. How to serve: Good for appetizers, sandwiches, or desserts. Great with fresh peaches, cherries, or melons.

Brie - Similar to Camembert but slightly firmer. Distinctive sharp flavor, pronounced scent. How to serve: Serve as dessert with fresh fruit. Be sure to eat the thin brown and white crust - do not throw away.

Camembert - Creamy yellow with thin gray-white crust. When ripe, it softens to the consistency of thick cream.Full, rich and mildly pungent. How to serve: A classic dessert cheese - best served at room temperature with fresh peaches, pears, or apples, or with toasted walnuts and crackers.

Cottage - Soft, mild, unripened cheese; large or small curd. May have cream added. How to serve: Used in salads, dips, or main dishes. Also popular with fresh and canned fruits.

Cream - Very mild-flavored soft cheese with buttery texture that is both rich and smooth. Available whipped or in fruit-flavored flavored spreads. How to serve: Can be added to molded or frozen salads for richness and body. Also used in cheesecakes, spreads, dips, and frostings. Serve whipped with dessert. Or tasty on cheese flavored crackers. Just try it!

Edam, Gouda - Round, red-coated cheeses; creamy yellow to yellow-orange inside; firm and smooth. Has a mild nut-like flavor. How to serve: Can be used as a bright focal point for cheese or snack trays. Good in sandwiches and crunchy salads, or with crackers. Great with grapes and oranges.

Liederkranz, Limburger - Robust flavor and highly aromatic. Soft and smooth when ripe. Liederkranz is milder in flavor and golden yellow in color. Limburger is creamy and white. How to serve: Spread on pumpernickel, rye or crackers. Team with apples, pears and grapes for a pleasing snack tray. Or can be served as a snack with salty pretzels and coffee.

Mozzarella, Scamorze - Unripened. Mild-flavored and slightly firm. Creamy white to pale yellow in color. How to serve: This is mainly a cooking cheese. A must-have for pizzas, lasagnas, or other pasta dishes. Also good mixed with other cheeses in a grilled cheese sandwich.

Muenster - This cheese is somewhere in between Limburger and Brick; mild to mellow flavor and creamy white in color. Medium hard with tiny holes. How to serve: Use in sandwiches or on a snack or dessert tray. Good with fresh sweet cherries and melon wedges.

Parmesan, Romano - This is a sharp, piquant and very hard cheese. White in color. Can be bought already grated or you can purchase a block and grate your own. How to serve: Sprinkle on top on pizza, main dishes, breads, salads, soups, or any Italian dish. Can also be sprinkled on top on buttered popcorn for a twist on normal cheese popcorn.

Port du Salut - Semi-soft, smooth and buttery, this cheese can be mellow to robust in flavor, somewhere between Cheddar and Limburger. How to serve: Dessert cheese; delicious with fresh fruits such as pears, grapes, cherries, or melons, or it can be an excellent addition to apple pie. Good for snack and dessert trays as well.

Provolone - Usually smoked with a mild to sharp flavor. This cheese has a firm to hard texture and is compact and flaky. Usually available in pear or sausage shapes. How to serve: Use in Italian dishes, on sandwiches, or in snack or appetizer trays.

Swiss - This is a firm, pale yellow cheese with large round holes. It has a characteristic nut-like flavor. How to serve: This cheese is a first choice for ham and cheese sandwiches or fondue. It is also good in salads, sauces or as a snack.

Processed cheeses - A blend of fresh and aged natural cheeses, pasteurized and packaged. Smooth and creamy; melts easily. May be flavored. How to serve: Ideal for cheese sauces, souffles, grilled cheese sandwiches, in casseroles. Handy for the snack tray, too.