Monterey Jack is an American sandwich staple. Variations on the original semi-hard, white cow’s milk cheese include Colby-Jack, Cheddar-Jack and Pepper-Jack. All types melt perfectly onto burger patties or tortillas.
Kunik is 25% Jersey cow cream and 75% goat’s milk.
Humboldt Fog is a stinky goat milk, mold-ripened cheese with a bluish, crumbly core. It’s from Northern California and has won first-place awards from the American Cheese Society three times since 1998.
Parmesan is lovingly known as the “King of Cheeses” because it goes well on anything from pasta to pizza to soup to salad. The American version is very similar to Italian Parmigiano-Reggiano, but it is legally labeled “Parmesan” when produced in the US.
Muenster is a low-fat, semi-soft American cheese (not to be confused with the French “Munster”). It’s mild in taste but melts well and is therefore used in grilled cheeses, tuna melts, quesadillas, and even pizza.
Creole cream cheese is a variation of farmer’s cheese. It’s traditional in New Orleans, where locals mix the cheese with cream, sugar and fruit for dessert. It’s also made into Creole cream cheese ice cream.