How To Choose The Right Cheese For Your Dish

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Cheese is a dairy product, a distinctive feature of which is a high content of proteins and minerals, which are almost completely absorbed by the human body.

There are a huge number of varieties of cheese in the world and, probably, even more recipes with it. Very often, recipes simply say “cheese” and do not indicate which one.

However, if confectionery erudition rarely fails, then it can be difficult to figure out other recipes.

Many home cooks question, can you freeze cream cheese. There is only one issue with cream cheddar: its short amount of accommodation time.

By the way, if you are fond of cheese we recommend you take a wood charcuterie board for its serving!

So, what kind of cheese is used for what, we, together with Royal Craft Wood, try to tell in this article. First you need to understand their classification.

Cheeses are rennet, sour-milk and processed. Rennet cheese, in turn, is divided into hard, soft and brine.

Hard cheese has a very dense structure with an upper characteristic crust. This cheese matures for a long time. Varieties of hard cheeses:

  • Parmesan
  • Cheddar
  • Grana Padano
  • Pecorino
  • Gruyere

This cheese is most often used for baking: rubbed on a grater and added to pasta, pizza, risotto, stew, gratin, quiche. In addition, such cheese will feel great on a cheese plate with fruit.

Maasdam cheese

This cheese has more moisture and less aging, but some, such as gouda, can become hard cheeses over time. Varieties of semi-hard cheeses:

  • Maasdam
  • Gouda
  • Emmental
  • Gruyere

Such cheese is most often used in sandwiches, on a cheese plate, as well as in sauces and gratins. Such cheese melts well: it turns out a beautiful golden crust. The semi-hard cheese is ideal for making casseroles or fondue.

Cheese with white mold

It is a viscous cheese with a white moldy crust, belongs to the soft category. Varieties of such cheeses:

  • Bree
  • Camembert

This type of cheese is mainly used as part of a cheese plate or they are used as separate snacks. They go well with walnuts and vegetables and fruits, so this cheese can still be found in salads.


A young cheese that is stored in brine and is not intended for long-term storage. Varieties of this cheese:

  • Feta
  • Adyghe
  • Suluguni
  • Brynza
  • Burata
  • Mozzarella

The scope of such cheese is extensive. Feta is one of the most important ingredients of Greek salad, mozzarella can be safely put on pizza or casseroles, as it melts perfectly, it is also used in caprese salad, Adyghe cheese and suluguni are well suited for pies.


This is a soft cheese without aging, it is produced by fermenting milk with the help of bacteria or from the whey left over from the preparation of other types of cheese. Varieties of this cheese:

  • Ricotta
  • Philadelphia
  • Mascarpone

As in the case of pickled cheeses, the scope of curd cheeses is very large. They are great for sandwiches or bruschetta. Philadelphia is the most famous cheese for rolls.

Mascarpone and ricotta are ideal products for low-calorie desserts: cakes, pastries and cheesecakes.

Processed cheese

These types of cheese are produced like rennet, but later other ingredients are added: cottage cheese, sour cream, milk, butter, spices and fillers. Processed cheese can be very different: sweet, sausage, with various additives. These cheeses are mainly used for sandwiches.

Cheese is the best invention of mankind, which can add sophistication and variety to even the simplest pasta (prepared by Royal Craft Wood).