This popular hard cheese takes months to produce, thanks to its ageing period of one to two years. Popular uses: grated on most pasta dishes, melted into sauces, and shaved over salads. Get the block or wedge when you can, instead of the canned stuff - you'll ll definitely taste a difference. Once package is opened, wrap tightly in plastic wrap and keep in an airtight container in the fridge. It will keep for 2 to 3 weeks if properly stored; but change the wrapping every few days.
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A creamy, pungent, strong-flavored cheese. It falls under the category of blue-veined cheeses, which are made by inoculating the cheese with a mold called Penicillium roqueforti. The mold, over a short period of time, produces a blue-veined interior. Best spread on crackers or bread like sourdough. It also partners well with sliced fruit like pears and apples. Eat this cheese at room temperature (let stand a few minutes after removing from the refrigerator). Once package is opened, keep chilled in an airtight container. Use within one week.
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The pizza cheese is an unripened, fresh, mild cheese that is spun, twisted, and cut. It ranges from white to pale yellow, and has high water content. Fresh and packed in water, it is used in salads; vacuum-sealed, it is usually sliced and grated for use in baked dishes. Try it when making paninis, as well as baked dishes like ziti or lasagna. Fresh mozzarella must be used within a few days after opening. For mozzarella blocks, keep in an airtight container in the refrigerator once package has been opened. Use within a week.
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This creamy, mild-flavored cheese falls under the category of soft cheeses. It is meant to be consumed only weeks after it is made (almost no ageing period). It is best spread on bread or crackers, and it lends itself well to flavoring whether with herbs or salty smoked fish. It can also be used for dips or spreads. Most popular use: cheesecakes. Once package is opened, keep chilled in an airtight container. Use within one week.
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A fresh-tasting, mild and creamy, light (almost fluffy) white cheese that possesses a faint sweetness. Ricotta is most often used in Italian pasta dishes and Italian desserts. Use it, seasoned and combined with an egg or with other cheeses, in lasagna or as ravioli stuffing. Whisk it with a bit of sugar, vanilla, and chocolate chips and you have cannoli filling. Or use it in a cheesecake recipe, keeping in mind that it contains more water than cream cheese so make adjustments. Santi's Delicatessen always has ricotta in stock. Once package is opened, keep in an airtight container in the refrigerator. Use within a week.
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It's a very creamy, pale yellow cheese with a thin, soft, white rind. The rind is edible, though some prefer to eat it without. It falls under the category of soft-ripened cheeses, which have a short ageing period and are consumed within a couple of months after they are made. It's best spread on bread or crackers, and also good warmed up. Once package is opened, keep in an airtight container in the fridge. Use within one week.
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A semi-firm cheese that ranges from pale to a bordering-on-orangey yellow in color. Serve sliced with bread or crackers. Most Cheddar varieties melt well so try it when making a grilled cheese sandwich. Make it kid-friendly by incorporating into a cheese sauce for macaroni and cheese. Once package is opened, keep in an airtight container in the refrigerator. Use within a week.Click to find Cheddar cheese recipes