Shredding

Produces long, narrow strips for use as a topping and in cooking.

Slicing

Cuts easily into slices and generally melts well for use in sandwiches.

Snacking

Can be spread on crackers or cut into cubes and slices for eating out of hand.

Cooking

Generally melts smoothly and combines with other ingredient flavors for use in sauces, casseroles, and other entrees.

Grating

Can be grated into very fine pieces for use as a topping and in cooking.

Crumbling

Breaks easily into small pieces for potato or salad toppings or for use in fillings, dips, and dressings.

American
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft texture; orange; mild, milky flavor.

Asiago (ah see AH go)
Best for grating, snacking, in cooking.
Description: Semifirm to hard texture, depending on length of curing; light yellow; sharp flavor.

Bel Paese (bel pa AY zuh)
Best for snacking.
Description: Smooth with texture of firm butter; creamy yellow with gray surface; rich and sweet to moderately robust flavor.

Blue
Best for crumbling, in cooking.
Description: Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor.

Brick
Best for slicing, snacking, in cooking.
Description: Semisoft texture; creamy white; mild and sweet to pungent and slightly tangy flavor.

Brie (bree)
Best for snacking, in cooking.
Description: Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor.

Camembert (KAM uhm bear)
Best for snacking.
Description: Soft, almost fluid inside texture with gray-white edible crust; cream-colored interior; slightly tangy and earthy flavor.

Cheddar
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; white to orange; mild to sharp flavor.

Cheshire
Best for crumbling, slicing, snacking.
Description: Hard, crumbly texture; made in red, white, or blue; intense tangy, salty flavor.

Colby
Best for shredding, slicing, snacking, in cooking.
Description: Firm body and open texture; light yellow to orange; mild to mellow flavor.

Colby-Monterey Jack
Best for shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; a blend of orange Colby and white Monterey Jack with mottled appearance, often called co-jack; mild, milky flavor.

Edam (EE duhm)
Best for slicing, snacking, in cooking.
Description: Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor.

Feta (FEHT uh)
Best for crumbling, snacking, in cooking.
Description: Soft, crumbly texture; white; sharp, salty flavor.

Fontina (fon TEE nuh)
Best for snacking, in cooking.
Description: Semisoft to firm texture, depending on the age, with small holes; ivory with a wax rind; pleasant aroma with a delicate to full flavor.

Gjetost (YED ost)
Best for slicing, snacking.
Description: Hard texture; light brownish yellow; sweet caramelized flavor.

Gorgonzola (gor gun ZOH luh)
Best for crumbling.
Description: Softer, creamier than most blue cheeses; made from cow's milk and streaked with greenish veins; less pungent flavor than most other blue cheeses.

Gouda (GOO duh)
Best for cubing, slicing, snacking, in cooking.
Description: Semisoft to hard texture, smooth, with small holes; yellow; mild and nutty to sharp flavor.

Gruyere (groo YEHR)
Best for shredding, slicing, snacking, in cooking.
Description: Firm texture with small holes; ivory; mild, nutty flavor.

Jarlsberg (YARLS berg)
Best for cubing, shredding, slicing, snacking.
Description: Smooth, firm, with small holes; white to light yellow with natural rind covered with yellow wax; very mild flavor.

Limburger
Best for snacking.
Description: Soft, creamy texture; pale yellow; very pungent aroma and robust flavor when aged.

Monterey Jack
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft to hard texture; creamy white; mild to mellow flavor.

Mozzarella (maht suh REHL uh)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft, chewy texture; creamy white; mild, delicate flavor.

Muenster (MUHN ster)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor

Parmesan
Best for grating, in cooking.
Description: Hard, dry texture; pale yellow; sharp, salty flavor.

Port du Salut (por duh suh LYOO)
Best for snacking.
Description: Smooth, semisoft texture; creamy yellow with orange rind; mild to robust flavor.

Provolone (proh vuh LOH nee)
Best for cubing, shredding, slicing, in cooking.
Description: Firm, smooth texture; creamy yellow; mild to sharp with a light, smoky flavor.

Romano
Best for grating, in cooking.
Description: Hard, dry texture; light yellow; sharp, piquant flavor.

Roquefort (ROHK fert)
Best for crumbling.
Description: Made from unskimmed sheep's milk and aged in rustic limestone caves—exclusively produced within the city of Roquefort, France; very rich with pungent, salty flavor.

Sapsago (sap SAY go)
Best for grating.
Description: Hard, dry texture; light green; tangy and spicy with an herb flavor.

Scamorze (ska MORD zo)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Semisoft texture; light yellow; delicate, nutty flavor.

Swiss
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, firm texture with large holes; creamy, pale yellow, mellow, nutty flavor.