Cheese is not just a product, it is part of humanity's gastronomic heritage. It is made from milk using rennet enzymes and lactic acid bacteria. According to archaeological research, cheese began to be produced as early as 8000 BC, right after the domestication of sheep. Since then, many varieties have emerged, each with its own cooking technique, flavor and texture.

At ScrummyChef, we invite you to delve into this delicious world and find dishes with your favorite cheeses. Below is an overview of the most popular cheese categories and links to recipes with them.


Hard and semi-hard cheeses

The most common cheeses are hard and semi-hard cheeses. They are made with rennet, which ensures rapid fermentation of milk. The products acquire their hardness through prolonged aging. Many of them can be stored in the freezer for up to several months without changing their taste and aromatic qualities. The most famous of these are:

  1. Parmesan (Parmigiano Reggiano), an Italian cheese with a rich flavor, is aged for at least 12 months. Both original versions and local analogs, such as those from BelGioioso, are available in the US.
  2. Pecorino Romano - A hard sheep cheese from Italy with a brackish and rich flavor. It is often used as an alternative to Parmesan in Italian cuisine. 
  3. Aged Cheddar - An American or Irish cheese aged 1 to 4 years, with a crumbly texture and bright flavor. An example is a four-year-old cheddar from Hook's Cheese Company of Wisconsin. 
  4. Dry Jack is a variant of Monterey Jack cheese aged up to 24 months, with a firm texture and nutty notes. It is often used as an alternative to Parmesan. 
  5. Cheddar - One of the most popular cheeses in the United States, with a firm texture and varying flavor from mild to sharp depending on aging.
  6. Gouda is a Dutch cheese available in the United States in both young and aged forms. An example is Beemster Black Label Gouda, available at Costco. 
  7. Edam is a semi-hard cheese from the Netherlands with a mild, slightly nutty flavor. It becomes firmer and richer as it ages. 
  8. Colby - An American cheese developed in Wisconsin with a mild flavor and open texture. It is often used in sandwiches and appetizers. 
  9. Monterey Jack is a cheese from California with a mild flavor and good melting properties. There is also a Pepper Jack variant flavored with pepper. 
  10. Colby-Jack - A marble cheese combining Colby and Monterey Jack, with a mild flavor and semi-firm texture. It is widely used in fast food and homemade dishes. 
  11. Havarti is a Danish cheese with a creamy texture and mild flavor. It is produced both in Denmark and in the USA, especially in Wisconsin. 

Soft cheeses

Unlike hard cheeses, soft cheeses are not pressed, so they are characterized by a high moisture content and a curd-like consistency. Their distinctive feature is the addition of milk cream, which gives the product its characteristic creamy flavor. Sometimes enzymes or lactic acid bacteria are added. After ripening, the cheese sometimes remains so soft that it cannot be cut with a knife. However, it does not lose its taste and is not inferior in popularity to its hard counterparts. The most famous soft cheeses include:

  1. Brie, a French cheese with a white moldy crust and a soft, creamy texture. American producers such as Président produce versions of brie made in Wisconsin. 
  2. Camembert  is similar to brie but with a more pronounced flavor. Available in both imported and U.S. versions. 
  3. Cream Cheese is a popular cheese in the United States used in a variety of dishes, from cheesecakes to spreads. The Philadelphia brand is one of the most well-known cream cheese producers in the country. 
  4. Ricotta - An Italian cheese with a soft, grainy texture, widely used in pastas and desserts. 
  5. Mascarpone is an Italian cheese with a rich, creamy texture, often used in desserts such as tiramisu. 
  6. Neufchâtel is a French cheese similar to cream cheese but with a lower fat content. The American version is made in New York and is used in a variety of dishes. 
  7. Feta is a Greek cheese with a crumbly texture and brackish flavor. American manufacturers, such as Nikos, make versions of feta made from cow's milk. 
  8. Cottage Cheese - A cheese with a grainy texture popular in the United States as a healthy snack or ingredient in a variety of dishes. 
  9. Burrata - Italian cheese with a soft shell and creamy filling, often used in salads and on pizza. 
  10. Queso Fresco - A Mexican cheese with a soft, crumbly texture often used in Latin American cuisine. 

Smoked cheeses

A separate category of dairy products is smoked cheese. They are made in the same way as all other cheeses, but additionally they undergo cold or hot smoking. As a result, a characteristic yellowish crust appears on top, and the flavor becomes slightly smoked. The most common cheeses of this type are:

  1. Tillamook Smoked Medium Cheddar, an American cheese smoked on hickory wood with a rich flavor.
  2. Stoltzfus Meats Smoked Cheddar is a cheese smoked in traditional smokehouses and has a bright smoky flavor.
  3. Jake's Smoked Cheddar - cheese from Stoltzfus Family Dairy, made with Cabot cheddar and smoked for a rich flavor.
  4. Roth Smoked Gouda - A cheese from Wisconsin with a delicate smoky flavor, perfect for cheese plates.
  5. Cheeseland Naturally Smoked Gouda - an oak chip smoked cheese with a creamy texture and mild flavor. 
  6. Renard's Smoked Provolone - a cheese with a mild flavor and smoky notes, perfect for sandwiches and pasta.
  7. Gibbsville Smoked Provolone - A cheese available in a variety of sizes with a rich flavor. 
  8. Alma Creamery Smoked Pepper Jack - a jalapeño-infused cheese with a light smoky flavor.
  9. Kraemer Wisconsin Cheese Smoked Pepper Jack - a cheese with a tangy flavor and smoky notes. 
  10. Nodine's Smokehouse Smoked Swiss - a full-flavored cheese smoked for depth of flavor.
  11. Kraemer Wisconsin Cheese Smoked Swiss - A cheese with a mild flavor and smoky undertones. 
  12. Nodine's Smokehouse Smoked Gruyère - a cheese with a rich flavor and aroma, perfect for fondue and sandwiches. 
  13. Nodine's Smokehouse Smoked Mozzarella - A cheese with a soft texture and smoky flavor, great for pizza and salads. 
  14. Kraemer Wisconsin Cheese Smoked Blue - A cheese with a tangy flavor and smoky notes, perfect for cheese plates. 

Whether it's a classic sandwich, homemade pasta, a gourmet cheese plate or dessert, cheese can transform any dish. It is not only delicious, but also healthy, rich in calcium, protein and fat-soluble vitamins.

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