Great American Cheeses You Should Learn To Eat

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.

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.

Charnsitr, Shutterstock

Monterey Jack has the perfect texture for a melt on the grill.

Kunik is a semi-aged, triple cream cheese made in Thurman, New York. It’s buttery like brie but has a tangy kick.

Kunik is a semi-aged, triple cream cheese made in Thurman, New York. It's buttery like brie but has a tangy kick.

Jacob Enos, Flickr

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.

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.

Arnold Gatilao, Flickr

Humboldt Fog with honey and toasted pecans.

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.

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.

Francesco Carniani, Shutterstock

Parmesan is hard, sharp and tasty.

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.

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.

jefferyw, Flickr

Muenster inside-out grilled cheese.

Forget the Camembert and Brie — string cheese is by far the most fun. These snack-sized servings of low-moisture mozzarella are packaged individually and perfect for any time of day.

Forget the Camembert and Brie — string cheese is by far the most fun. These snack-sized servings of low-moisture mozzarella are packaged individually and perfect for any time of day.

Quinn Dombrowski, Flickr

Warning: this is not the proper way to eat string cheese.

Farmer’s cheese is made from cow, sheep or goat milk. The coagulation process separates solid curds from the whey liquid, which is drained out. The result is a semi-soft, mild and crumbly cheese.

Farmer's cheese is made from cow, sheep or goat milk. The coagulation process separates solid curds from the whey liquid, which is drained out. The result is a semi-soft, mild and crumbly cheese.

istetiana, Shutterstock

Farmer’s cheese is a pressed cottage cheese.

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.

Associated Press

Creole cream cheese is slightly tart and sweet.

Source – wonders

Leave a Reply

Your email address will not be published. Required fields are marked *