Aged Cheese Generally speaking, the longer a cheese is aged, the sharper (stronger) its flavor. It also becomes harder and will last longer. These cheeses are often wrapped in paper or foil and are to be kept in the refrigerator. They can last for many months this way.

Examples: Parmesan and Romano (very hard and good for grating), Sharp Cheddar and Swiss.

Blue Cheese This type of cheese has had a mold injected into it or the spores may be sprayed on, which causes the marbled veins to appear as it ages.

Examples: Gorgonzola (excellent for dessert or with wine and fruit) and Roquefort.

Blended Cheese Two varieties of cheese are blended or other ingredients are added to one cheese.

Example: Munster with walnuts or jalapeño peppers; cheddar and Monterey Jack are often combined.

Semi-Soft and Soft Cheese- This type is truly soft, often spreadable with a knife. It has the highest moisture content, the mildest flavor and will spoil the quickest.

Example: Gouda (good with beer), Brie and Monterey Jack (good in Mexican dishes) are semi-soft cheeses, good for shredding and melting.

Cream cheese, Ricotta, cottage cheese and Feta are soft cheeses.

There are many more cheeses, often named for the region where they are produced or were invented. Some of the best are Beauvoorde (Belgium), Port-I’Eveque (France), Tommes (France), Vacherin-Fribourgeois (Switzerland), but the beautiful names will mean nothing to you until you try them.

Note: The European Union has taken steps to protect local trade names for cheeses and other food products.

This means I can't make a cheese just like Parmigiano Reggiano and call it "Parmesan."

The European Union says it wouldn't be "just like" Parma's special cheese in any case because my cows wouldn't be eating the same stuff as their cows.

Buying and Storing Cheese

Purchase cheese that looks fresh and isn’t dry and cracked. Beware of blue veined cheese that has turned brown near the veins. Of course, make certain that the package is not torn or leaking and that the expiration date has not passed.

Keep your cheese cold in the refrigerator and sealed in plastic wrap so the air won’t dry it once you’ve cut into it. Soft cheese will keep up to two weeks in the cold. Tightly covered hard cheese will keep up to three weeks. Very hard cheese can be kept for a few months. Change the plastic wrap frequently to prolong shelf life.

When softer cheese shows signs of mold, it is time to toss it out because there are threads of mold extending throughout the cheese. If mold appears on harder cheese, cut it off and the rest of the cheese may be eaten so long as this is done within a week’s time.

Have extra cheese? Toss it in the freezer. Hard cheese will freeze better than the softer varieties. A hard cheese can be frozen for up to six weeks. It may crumble a little more when you slice it after it’s thawed, but the flavor won’t change nor will the nutritional value, and if it’s melted, no one will know the difference.

NOTE: Pimento Cheese Spread does not freeze very well.

Cooking with Cheese

Cheese is best melted over a low heat to prevent it becoming tough.

If you’re going to garnish a casserole, it is best to do so the last 5 or 10 minutes before it’s done, heating it just enough to melt the cheese.

Chilled cheese is easier to shred.

Often cheese is sold in 8 ounce blocks. When grated, this equals two cups.

Shred or dice your cheese first, then add to sauce for faster, more even melting.

Spray your cheese grater with a non-stick spray for easier clean up. Also, use cold water to initially remove the cheese from pots and pans and then use your hot, soapy water.

Serving Cheese

Serve cheese on crackers or with crusty bread or fruit. Garnish your hot vegetables and your cold salads. Try different flavors on your homemade pizza.

Have you tried white pizza? It’s covered with a mixture of cheeses, i.e., Feta, and garlic and that’s about it. Mmm, a major yum.

Melt several kinds of cheese together and pour over potatoes or use as a fondue for dipping bread or fruit.

Cut cold cheese on a cutting board for easier slicing.

Cheese is best eaten at room temperature when the flavor and aroma are at their best.