Guide To The 5 Most Common Types of Cheeses In Our Test Kitchen (+a quiz!) April 16, 2018
Say cheeeeeeeese (times five) as we break down the most popular types of cheeses in the HelloFresh test kitchen, then assess your super scientific cheese IQ with a quiz.
Looking for a way to tie your meal together? Cheese. Need a supporting, added “oomph” ingredient? Also cheese. Craving a stellar star of the show? You guessed it…cheese. Grated or cubed, melted or fried, creamy or not — cheese clearly does it all. And today, we’re breaking down five of the most popular types in the HelloFresh test kitchen to help you navigate the big (and sometimes overwhelming) world of cheese.
Pin or print the handy guide below, then continue reading for a more in-depth look at each type of cheese, and bask in your dairy dream-come-true.
1. Parmesan
Type: Semi-soft, artisan, cow’s cheese
Flavor profile: Strong, savory, nutty
Pairs well with: Pears, balsamic vinegar, honey, walnuts, figs, hazelnuts
Use in: Pasta, soups, risottos
Cooking characteristics: Best shaved
Melting properties: Hardly melts (180ºF)
Did you know? While most US Parmesans are aged about 10 months, Parmigiano-Reggianos from Italy are aged at least two years for a more complex flavor and granular texture.
Recipe: Crispy Parm Chips
Ingredients:
- 4 Ounces Grated Parmesan Cheese
- 1 Tablespoon Flour
- 2 Teaspoons Fresh Thyme Leaves
- 1/2 Teaspoon Flaky Sea Salt
- 1/2 Teaspoon Ground Pepper
Instructions:
- Preheat oven to 350ºF, then line 2 sheet pans with parchment paper.
- Combine grated Parmesan with flour and thyme.
- Drop 1 Tablespoon-stacks of cheese onto the sheet (with enough space between so they won’t touch when baked).
- Sprinkle with flaky sea salt and ground pepper.
- Bake until golden brown, 8-10 minutes, then cool 5 minutes before eating.
2. Monterey Jack
Type: Semi-soft, creamy, cow’s cheese
Flavor profile: Soft, spicy, sharp
Pairs well with: Apples, dried fruit, nuts, olives, tortillas, crackers
Use in: Quesadillas, hamburgers, lasagna
Cooking characteristics: Best baked or cooked
Melting properties: Melts easily (130ºF)
Did you know? The name Monterey Jack came about because production was initially centered in Monterey County, California.
Recipe: Turkey Chiles Rellenos with Poblano Peppers and Chipotle Sauce
3. Mozzarella
Type: Semi-soft, brined, cow’s cheese
Flavor profile: Soft, fresh, milky
Pairs well with: Roasted red peppers, eggplant, tomatoes, basil, olives
Use in: Pizza, salad, pasta, lasagna
Cooking characteristics: Best baked or fresh
Melting properties: Melts easily (130ºF)
Did you know? When mozzarella is shaped in small balls (and marinated in olive oil and herbs), it’s known as boconccini.
Recipe: Winner Winner Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomato
4. Feta
Type: Soft brined, sheep or goat’s cheese
Flavor profile: Strong, salty, tangy
Pairs well with: Chickpeas, garlic, lemon, olives, watermelon, pita bread, red onion
Use in: Salad, pizza, savory pie
Cooking characteristics: Best baked, raw, or pickled
Melting properties: Doesn’t melt
Did you know? Feta is one of the world’s oldest cheeses and has been made in Greece and other Balkan countries for centuries.
Recipe: Citrusy Herb-Marinated Feta
Ingredients:
- 1 Lemon, zested and juiced
- 2 Red Fresno Peppers, thinly sliced
- 3 Cloves Garlic, minced
- 1/4 Teaspoon Peppercorns
- Bundle Fresh Thyme Sprigs
- 1/2 Teaspoon Chili Flakes
- 1 Block Feta Cheese
- Olive Oil
- 4 Pieces Toast
Instructions:
- Assemble seasoning mix in a small bowl by combining lemon zest, fresno peppers, garlic, peppercorns, thyme, and chili flakes.
- Cut feta into cubes, add about 1/3 to a jar, then add 1/3 of the seasoning mix.
- Cover with a layer of olive oil and lemon juice.
- Repeat until jar is filled. Marinate in the fridge for a few hours, or up to 2 weeks.
- Enjoy on toast or in salads.
5. Halloumi
Type: Semi-soft, artisan; cow, sheep, or goat’s cheese
Flavor profile: Strong, salty, savory
Pairs well with: Watermelon, citrus fruit, za’atar, harissa, pastry dough, eggplant, hummus, tomatoes, pomegranate seeds
Use in: Stir-fries, salads, appetizers, toasts
Cooking characteristics: Best fried or grilled
Melting properties: Hardly melts (180ºF)
Did you know? Mint is often added during the making of halloumi, which explains why some describe its flavor as minty.
Recipe: Crunchy Halloumi Sticks
Ingredients:
- 8 Ounces Halloumi Cheese
- 1 Egg
- 20 Grams Flour
- 3/4 Teaspoon Dried Rosemary
- Pinch Ground Pepper
- 50 Grams Panko Breadcrumbs
- Olive Oil, for frying
- Paper Towels
Instructions:
- Cut halloumi into sticks the size of a finger.
- Whisk egg in a shallow dish. Measure flour onto a plate and mix in rosemary and pepper. In a separate plate, add panko.
- Coat slices with flour, then dip into egg. And finally, roll in panko.
- Fry slices of halloumi in olive oil 3 at a time until crispy, then remove with a slotted spoon and dry on a plate lined with paper towels.
Now that you’re well schooled on these five types of cheeses, put your knowledge to the test by taking this quiz.
[interact id=”5accf8cb7d9d2c0014aef928″ type=”quiz”]Craving cheese now? Thought so. Fortunately, these four perfectly melty grilled cheese recipes are here to rescue you.
And if you know of anyone that (sadly) can’t eat dairy, tell them not to worry. We’ve got a handy list of ingredient swaps for dairy-free meals.