Cottage cheese, Ricotta, Feta, Queso Blanco and fresh Mozzarella taste great in savory, hot entrees such as lasagna, enchiladas, Greek-style pasta and pizza or cold in salads. These cheeses also pair well with fresh fruits such as pineapple and strawberries, or fresh vegetables such as tomatoes, cucumbers, black olives and onions.
Monterey Jack, Muenster, Brick, Havarti, Swiss, Brie, Fontina, Gouda, Edam, Provolone and Camembert are delicious in appetizers, sandwiches, pizzas, quesadillas or burritos.
Blue and Gorgonzola add a savory note to dressings, dips, salads, spreads, steaks, burgers and chicken.
Gruy?re, Parmesan, Asiago, Romano and aged Cheddar can be grated on top of simmering onion, potato or vegetable soups; shaved with a vegetable peeler or cheese parer on main dish salads; or melted into casseroles.