Provolone – The hard, stringy texture makes it easy to cut without crumbling. This light yellow to golden brown cheese is usually packaged in round, pear and sausage-shaped packages bound with a cord. It melts quickly when shredded. Full, sharp, piquant, usually smoked flavor. Provolone is the ubiquitous “hoagie cheese” found on almost all Italian-style sandwiches. Generally formed into cylinders or ball-shapes (in the U.S.), Provolone is white and firm-textured with a mild flavor. Provolone is very often smoked, making the cheese’s flavor more assertive.
Besides its use in sandwiches, versatile Provolone may be used as a pizza topping (with Mozzarella), served on an antipasto tray or used in salads. Tomatoes, roasted red peppers, olives, breads and pears. Serve with full-bodied reds like Merlot or Chianti and sparkling water.
Quark – This is soft, spreadable German-style cream cheese. Its fat content is higher than the skim milk Fromage Blanc, but significantly lower than Mascarpone. It is very white, with a tangy flavor.
Very versatile, Quark can be used in everything from bagel spreads to desserts.
Queso Blanco – This mild tasting cheese is the most popular cheese South of the Border – both for snacking and cooking. It is wonderful to cook with because, unlike American-type cheeses, it will become soft and creamy when heated but will not melt!
Use for stuffed chicken breasts.
Reblochon – Creamy, French cheese. Semi-soft, with mild and nutty flavor.
Good for dessert, with French bread, fruit, wine.
Ricotta – From Italy. Soft and fresh, mild and creamy.
Important cooking cheese for many Italian dishes, including lasagna.
Romano – Hard Italian cheese. Varies from mild to sharp.
Young cheeses good with bread, fruit, wine. Older cheeses grated for cooking.
Roquefort – Semi-soft French cheese. White marbled with blue-green. Sharp, pungent flavor.
Good for dessert with strong red wine; also salad dressings.
Saaland Pfarr – Swedish. The curd is mashed with whiskey before ripening.
Saanen – Swiss. Hard and dry, rich flavor similar to Gruyere. Used for grating, thinly slicing and melting.
Saga – Danish. A lovely blue, triple-crème cheese. Young, with a softer flavor than traditional blues because it isn’t aged.
Sage Cheddar – American. A natural Cheddar flavored with sage before ripening.
Sage Cream – English. An unripened cream cheese. Green colored from fresh, bruised sage leaves and spinach juice.
Sage Derby – English Derby cheese flavored with sage. A traditional Christmas food in Britain.
Sage Lancashire – English. A variety of Lancashire. Contains sage leaves.
Saingorlon – French. Cow’s milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavor.
Saint-Benoit – French. A soft cheese that has been rubbed with charcoal and salt before ripening.
Saint-Ivel – English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavor like that of Camembert.
Saint-Marcellin – Also known as Bruleur de Loup. French. Soft goat’s milk cheese, mild when fresh.
Saint-Nectaire – French. A semi-soft, aged, sharp goat cheese. Nutty flavor.
Saint-Paulin – A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.
Sainte-Maure – French. Seasonal goat cheese. One of the first goat’s milk cheeses to enter the U.S. A great first-try goat’s milk cheese.
Samso – One of the finest of Danish cheeses. Gold colored, semi-firm, with a nut-like, buttery flavor.
Sap Sago – A Swiss hard cheese that has no fat in it. Flavored with herbs. It must be grated.
Sardo – Hard, salty Argentine cheese used for grating.
Sbinz – Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavor and higher fat content. Often thinly sliced and eaten with bread when not quite hard.
Scamorzo – Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.
Schabzieger – Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.
Schimmelkase – German. Soft, with a white crust. Good added to scrambled eggs.
Schlosskase Bismarck – Named after the German Prime Minister.
Selles-Sur-Cher – French. Salty, semi-firm goat cheese.
Septmoncel – French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow’s, goat’s and sheep’s milk.
Serpa – A prized Portuguese cheese made of sheep’s milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.
Serra de Estrella – Portuguese. Made of ewe’s milk or a combination of ewe’s and goat’s milk. Soft or semi-soft with an unusual, piquant flavor.
Slipcote – English. Soft, fresh, white cheese. Ripened between cabbage leaves for only a week or two and as rich as butter.
Smokelet – Norwegian smoked cheese.
Soft Jack – A young Monterey Jack. Made from whole cow’s milk.
Sorbais – Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.
Stewart – Scottish. Known as the Stilton of Scotland. Lacking the depth of flavor as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavor; the white, salty.
Steppenkase – A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.
Stilton – Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheese. One of the great British cheeses. Used for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta.
Stacchino – Fresh, soft and creamy. Made from cow’s milk.
Svecia – Swedish. Firm. Sometimes made with caraway seeds.
Swiss – Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavored, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread.
Szekeley – Hungarian. Soft, sheep’s milk cheese that is packed in sheep bladders. Available smoked as well.
Taffelost – Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.
Taleggio – Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine.
Tamie – A French semi-soft cheese made of skimmed cow’s milk.
Telemi – Rumanian. Made of sheep milk. American Telemi is made of cow’s milk. Semi-soft, much like the American version of Mozzarella.
Tete de Moine – “Monk’s Head.” Aromatic and strong flavored Swiss hard cheese made of cow’s milk.
Tignard – French. Firm, blue-veined goat’s milk cheese.
Tijuana – Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged.
Tillamook – United States. A type of Cheddar, medium to sharp in flavor. A raw milk cheese. The older the cheese is, the more flavor it develops.
Tilsiter – Also known as Tilsit. Made originally by the Dutch. Semi-firm, with strong aroma and flavor, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent. Now also made in Germany, Switzerland, Norway, Denmark and the United States.
Toma di Carmagnola – Italian. Soft and buttery with a slightly nutty flavor.
Tomar – Portuguese cheese made of sheep’s milk. It has a smoky-nut flavor.
Tomme de Chevre – French. Made from goat’s milk.
Tomme de Savoie – French. Semi-soft cheese made of cow’s milk. Distinguished flavor.
Toscano – Italian. Sharp cheese made of sheep’s milk. Firm, not sliceable. Of the Pecorino family.
Touree – The French version of Vacherin Mont d’Or.
Tradition de Belmont – American Brie. Not as young and mild as true Brie, but a nice cheese.
Trecce – Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk.
Triple Creme – Soft ripened dessert cheese containing more than 75% butterfat.
Triple Creme Chevre – Soft and ripened. Made from goat’s milk. If the crust is white, it may be eaten. High in butterfat.
Tronder – Norwegian. Semi-soft cheese, mellow, creamy-white color. 45% butterfat content.
Tuareg – African. Unsalted skimmed-milk cheese.
Vacherin – Several different cheeses fall under this name. Vacherin Mont d’Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.
Vayatzor – Sussian. Made of a mixture of sheep’s and goat’s milk. Leavening, herbs, seeds and roots are added.
Vecchio Mulino – Italian. A soft cheese with a strong flavor.
Vendome – French. Soft cheese, ripened in charcoal or buried in ashes.
Vendomis de Chevre – French. Ripened, soft cheese made of goat’s milk.
Verde-Mont – American. A softer type of cream cheese with a butterfat content of less than 20%.
Vermont Cheddar – American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.
Vermont Sage – American. Aged Cheddar that has sage added to it before curing.
Warshawski’s Syr – Polish. A strong cheese made of sheep’s milk. Semi-firm. The American version is made of cow’s milk and is completely different and thought by some, to be superior.
Weisslacker – German. Pungent. Ranges from soft to semi-soft. A flavor similar to Limburger.
Wensleydale – “The best of all English cheese.” Firm and flaky, with a thick rind. Pale color. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie.
Wiltshire – English. Sharp and crumbly, Cheddar-like.
Wisconsin Longhorn – An American Cheddar, medium-sharp in flavor. A great cooking cheese.
Wyedale – Belgian. Made from cow’s milk. Creamy, soft cheese. Excellent with fruit after dinner.
Yeghegnatzor – Russian. Similar to Vayatzor. Soft cheese.
Yorkshire – English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.