Heathen's Kitchen Witches Compendium

Cheese

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Egg Seasonings

Edited By Crimsonwolf

BRIE (bree)

Appearance: Yellow or ivory interior with a thin, edible crust.
Taste: Creamy, rich and buttery.
Texture: Soft, creamy interior with smooth rind. Softens at room temperature and melts when heated.
Pairings: Green apples, strawberries, pears, melons, grapes, sun-dried tomatoes, toasted walnuts, crackers, croissants and crusty breads; sparkling wines, Chardonnay, medium-bodied Pinot Noir and apple cider.
A Soft/Semi-soft Cheese Flight May Include: Creamy Camembert, tangy Provolone, buttery Havarti and rich, earthy Brie

 

Camembert

CAMEMBERT (KAM-ehm-behr)

Appearance: Creamy yellow interior with a thin, edible crust.
Taste: Mild to pungent, with mushroom undertones.
Texture: Soft, creamy interior with firm rind. Softens and flows when heated.
Pairings: Melons, grapes, sweet berries, sun-dried tomatoes and croissants; champagne, red wines and apple cider.
A Soft/Semi-soft Cheese Flight May Include: Creamy Camembert, tangy Provolone, buttery Havarti and rich, earthy Brie

 

 

Cheddar

CHEDDAR

Appearance: White or orange color.
Taste: Mild to sharp, tangy and robust.
Texture: Semi-hard to hard. Mild Cheddars melt best when shredded and placed under direct heat whereas sharp Cheddars melt best when shredded and incorporated in a sauce.
Pairings: Red or green apples, grapes, cherries, pears, mushrooms, tomatoes, cashews and dark breads; Gewürztraminer, Riesling, medium-bodied Merlot, Syrah, Port, beer and apple cider.
A Cheddar Cheese Flight May Include: Rich aged Cheddar, tangy white Cheddar and a variety of smooth, smoked Cheddars

 

 

Colby

COLBY (khol-bee)

Appearance: Light yellow to orange, with tiny holes.
Taste: Mild to mellow; lightly sweet to sharp and tangy.
Texture: Hard, although softer with a more open texture than Cheddar. Melts best when grated.
Pairings: Apples, pears, mushrooms, tomatoes, pumpernickel and rye breads; red wines, Port, beer and apple cider.

 

 

Colby Jack

COLBY JACK

Appearance: Marbled with light yellow and orange colors, a combination of Monterey Jack and Colby cheeses.
Taste: Mild to mellow, lightly sweet to sharp and tangy.
Texture: Semi-soft to hard depending on age. Melts best when grated.
Pairings: Apples, pears, mushrooms, tomatoes, pumpernickel and rye breads; red wines, Port, beer and apple cider.

 

 

Cottage Cheese

COTTAGE CHEESE

Appearance: White with small orlarge, individual moist curds.
Taste: Milky and mild.
Texture: Soft and creamy with moist curds that vary in size.
Pairings: Citrus fruit, tomatoes, salads, vegetables, and herb or fruit breads; white wines.

 

 

Dry Jack

DRY JACK

Appearance: Dark brown rind; the result of a coating of cocoa, black pepper, and vegetable oil with a dry, golden interior.
Taste: Slightly peppery, rustic and sharp.
Texture: Semi-hard, but crumbly.
Pairings: Fennel, dates, walnuts and salami; red wines.

 

 

Edam

EDAM (E-dam)

Appearance: Coated in a red or yellow wax with a creamy yellow interior.
Taste: Mild, slightly salty and nut-like.
Texture: Semi-soft to semi-hard interior depending on age. Melts best when shredded.
Pairings: Mild
Edam
: Peaches, melons, apricots and cherries; fruity wine, lager beer, lemonade, flavored iced tea, apple juice and raspberry sparkling water.
Aged
Edam: Apples and pears; fruity red wines, white wines and sparkling cranberry juice.

 

 

Farmer Cheese

FARMER CHEESE

Appearance: Form of cottage cheese from which most of the liquid has been pressed. Very dry farmer cheese is available in solid loaves.
Taste: Mild, slightly tangy flavor.
Texture: Soft and easily sliced or crumbled, depending on age.
Pairings: Peaches and tomatoes; white wines.

 

 

Feta

FETA (FET-tah)

Appearance: White and bumpy; often packaged in blocks or containers of crumbled chunks.
Taste: Salty, pickled flavor.
Texture: Soft, flaky and crumbly. Melts well over heat.
Pairings: Fruit, sun-dried tomatoes, olives, vegetables, seafood and chicken; Greek wines like Retsina, tomato juice and citrus sparkling water.

 

 

Fontina

FONTINA (fahn-TEE-nah)

Appearance: Dark, golden-brown rind (sometimes oiled) with a pale-yellow interior (dotted with tiny holes). Usually available in rounds or wedges.
Taste: Mildly fruity, nutty and earthy.
Texture: Semi-hard to hard depending on age, firm and supple. Melts easily and smoothly.
Pairings: Apples, ham, salami and dark breads; white wines and juices.
A Hard Cheese Flight May Include: Rustic Parmesan, robust Romano, tangy Asiago, earthy Fontina and nutty Gruyère

 

 

Gorgonzola

GORGONZOLA (gohr-gehn-ZOH-la)

Appearance: Light ivory surface and interior marbled with blue-green veins.
Taste: Robust and spicy.
Texture: Semi-soft, creamy when young and crumbly when aged. Melts best when crumbled.
Pairings: Pears, raisins, walnuts, sweet crackers and fruit breads; champagne, full-bodied red wines, sweet red wines and fruit juice.
A Blue Cheese Flight May Include: Creamy Gorgonzola, crumbly Amish Blue, tangy Maytag Blue and robust Great Hill Blue

 

 

Gouda

GOUDA (GOO-dah)

Appearance: With a golden interior, Baby Gouda is usually coated in red wax and more mature Gouda has a yellow wax coating. Black wax or brown rind suggests it has been smoked and aged for more than a year.
Taste: Mellow, rich caramel.
Texture: Semi-hard to hard depending on age, smooth. Melts best when shredded.
Pairings: Baby
Gouda
: Peaches, melons, apricots and cherries; fruity Zinfandel or Riesling, lager beer, orange juice, apple juice, flavored tea and citrus sparkling water.
Aged
Gouda
: Red apples, pears, toasted almonds and dark breads; Merlot, beer, cider, sparkling red grape juice and coffee.
Smoked or flavored
Gouda: Apples, pears, thinly sliced prosciutto; red wine, beer, sparkling cider, tomato or vegetable juice and cran-grape juice.

 

 

Gruyère

GRUYÈRE (grü-'yer)

Appearance: Shiny yellow and smooth with small eyes.
Taste: Buttery and toasty.
Texture: Hard and firm, yet pliable. Melts best when shredded and is known for its meltability.
Pairings: Red apples, melon, dates, figs, hazelnuts, walnuts, prosciutto or thinly-sliced ham, salami and hearty breads; Chardonnay, Riesling, Sauvignon Blanc, Syrah, beer or ale, tomato juice, cranberry juice and cider.
A Hard Cheese Flight May include: Rustic Parmesan, robust Romano, tangy Asiago, earthy Fontina and nutty Gruyère

 

 

Havarti

HAVARTI (huh-VAR-tee)

Appearance: Light to pale yellow with tiny eyes in its body.
Taste: Buttery, mild yet tangy.
Texture: Semi-soft and smooth. Melts best when shredded.
Pairings: Pears, red grapes, roasted red peppers, olives, almonds, rye bread and bread sticks; lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir and sparkling water.
A Soft/Semi-soft Cheese Flight May Include: Creamy Camembert, tangy Provolone, buttery Havarti and rich, earthy Brie

 

 

Kasseri

KASSERI (Kah’-sar-ee)

Appearance: Off-white color with smooth, creamy appearance.
Taste: Mild and slightly tart with underlying hints of sweetness.
Texture: Semi-hard and slightly crumbly.
Pairings: Fresh fruits, raw vegetables, olives, cured ham, dry sausage and crusty bread; red and white wines.

If you like this cheese, try feta.

 

 

Limburger

LIMBURGER (LIM-bur-ger)

Appearance: Creamy ivory body is covered in a brownish exterior.
Taste: Very strong, robust and highly aromatic.
Texture: Semi-soft and smooth. Melts best when sliced.
Pairings: Onions, hard sausages, pretzels, pumpernickel and other whole-grain, dark breads and crackers; full-bodied red wine, beer, cranberry juice, cran-grape juice and tomato or vegetable juice.

 

 

Marscapone

MASCARPONE (mass-car-POHNE)

Appearance: White to ivory color, creamy.
Taste: Mild, semisweet and butter-like.
Texture: Soft, thick, creamy and smooth. Melts well in dessert sauces.
Pairings: Fresh fruits, berries, fresh figs, shortbread and lady fingers; sparkling wines, light fruity wines, liqueurs and coffee.

 

 

Monterey Jack

MONTEREY JACK

Appearance: Buttery-ivory color with tiny cracks in the body.
Taste: Mild and slightly zesty. Becomes nutty with age.
Texture: Semi-soft to hard depending on age, creamy. Melts best when shredded or sliced.
Pairings: Plums, peaches, jalapeños, toasted pecans; Sauvignon Blanc, medium-bodied Merlot, fruity Zinfandel, beer, lemon-lime sparkling beverage and cider.

 

 

Mozzarella

MOZZARELLA (moht-sah-REL-lah)

Appearance: Creamy white color, often molded into shapes.
Taste: Delicate, mild and milky.
Texture: Soft to semi-soft, malleable cheese. Melts best when sliced or shredded.
Pairings: Tomatoes, mushrooms, olives, roasted red peppers and crusty breads; lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir, beer, soda and juice.

 

 

Muenster

MUENSTER (MUN-ster)

Appearance: Yellow, orange or white exterior with a creamy white interior.
Taste: Mild to mellow and buttery.
Texture: Semi-soft, smooth and elastic. Melts best when shredded.
Pairings: Tomatoes, baby carrots, zucchini, rye and whole-grain breads, crackers and mustard; fruity wine like a white zinfandel, beer, juice and soda.

 

 

Neufchatel

NEUFCHÂTEL (noof-sha-TEL)

Appearance: Soft-white, comes in a variety of shapes, such as squares, cylinders and hearts.
Taste: Rich, nutty and slightly sweet.
Texture: Soft and smooth.
Pairings: Fresh fruit, jams and jellies, fruit and nut breads and bagels; light white wines, cranberry juice and grape juice.

 

 

Parmesan

PARMESAN (PAR-mah-zahn)

Appearance: Pale-golden rind with a straw-colored interior.
Taste: Sharp, yet savory flavor that intensifies with age.
Texture: Hard and granular.
Pairings: Pears, red grapes, raisins, figs, walnuts and hearty breads; Gewürztraminer, Riesling and Sauvignon Blanc.
A Hard Cheese Flight May include: Rustic Parmesan, robust Romano, tangy Asiago, earthy Fontina and nutty Gruyère

 

 

Pepato

PEPATO (Puh-pah’-toe)

Appearance: Creamy white color with black peppercorns distributed throughout.
Taste: Peppery and robust.
Texture: Hard and granular.
Pairings: Grapes, melon, pickled vegetables, olives and jalapeños; fruity wine, beer and lemon-lime sparkling beverage.

 

 

Pepper Jack

PEPPER JACK

Appearance: Light to cream color body, speckled with flecks of jalapeño peppers.
Taste: Mild and zesty with spicy pepper.
Texture: Semi-hard to hard.
Pairings: Grapes, melon, pickled vegetables, olives and jalapeños; fruity wine, beer and lemon-lime sparkling beverage.

 

 

Port Du Salut

PORT DU SALUT (PORE) (do) (sah-LOO)

Appearance: Thick disk with a glistening pale-yellow interior and orange rind.
Taste: Mild and creamy, nutty.
Texture: Semi-soft, smooth and satiny.
Pairings: Onions, pumpernickel and wheat crackers; dark ale and mineral water.

 

 

Provolone

PROVOLONE (proh-voh-LOH-neh)

Appearance: Light yellow to golden brown cheese and usually packaged in round, pear and tube-shaped packages bound with a cord or rope.
Taste: Slightly tart and salty.
Texture: Semi-soft when young; hard when aged. The firm, stringy texture makes it easy to cut without crumbling. Melts best when shredded.
Pairings: Red grapes, pears, figs, tomatoes, roasted red peppers, olives and hearty breads; Merlot, Chianti, light-bodied Pinot Noir, Syrah and sparkling water.
A Soft/Semi-soft Cheese Flight May Include: Creamy Camembert, tangy Provolone, buttery Havarti and rich, earthy Brie.

 

 

Queso Blanco

QUESO BLANCO (Kay-so) (blan-CO)

Appearance: White, resembles a cross between mozzarella and cottage cheese.
Taste: Mild and creamy.
Texture: Semi-hard and holds its shape. Commonly crumbled or cubed. Softens when heated.
Pairings: Tortilla chips and pasta; light red wine, fruity wine, juice and soda.

Recipes:
Can be sliced and pan-fried or mixed in with pasta and Mexican cuisine.

 

 

Ricotta

RICOTTA (ri-COT-tah)

Appearance: White and moist; resembles cottage cheese with a very fine curd.
Taste: Mild but semisweet.
Texture: Soft, spoonable and granular.
Pairings: Sweet berries, croissants, muffins, mild rye bread and water biscuits, pasta; mimosa and juice.

 

 

Romano

ROMANO (ro-MAH-noh)

Appearance: Creamy white to pale yellow.
Taste: Similar to, yet slightly richer, than Parmesan, it has a sharp, robust flavor.
Texture: Hard, granular with a firm rind. Melts best when grated and heated
Pairings: Apples, pears, dried fruit, walnuts, thinly sliced ham or prosciutto and salami; hearty red wine, dark beer, cran-raspberry juice and tomato or vegetable juice.

 

 

Scamorza

SCAMORZA (skah-MOOR-tsah)

Appearance: Creamy, white color and usually sold smoked or plain in little round balls.
Taste: Mild, nutty and slightly salty.
Texture: Semi-soft to firm. Similar to mozzarella, but a bit drier and chewier.
Pairings: Mushrooms, salami, Italian sausage, ham and rustic crusty bread; red wines, soda and juice.

Recipes:
Great for melting in sandwiches.

 

 

Swiss

SWISS

Appearance: Shiny and pale yellow with large holes.
Taste: Sweet to sharp, nutty.
Texture: Semi-hard, firmer than baby Swiss.
Pairings: Cherries, apples, pears, green grapes, toasted almonds, thinly-sliced ham or prosciutto, salami and pumpernickel; Sauvignon Blanc, young Cabernet Sauvignon, light-bodied Pinot Noir, cran-raspberry juice and tomato or vegetable juice.

BABY SWISS

Appearance: Ivory to pale yellow with small eyes.
Taste: Buttery, slightly nutty and sweet.
Texture: Semi-soft and creamy. Melts well when shredded.
Pairings: Sweet fruits and berries, croissants and muffins; fruity white wine, aged red wine and fruit juices.

 

 

Teleme

TELEME (TEHL-uh-may)

Appearance: Squarish in shape with a pale yellow interior and a snowy white, edible rind. Aging causes its natural rind, dusted with rice flour, to turn rust color.
Taste: Tangy and nutty; mild when young, becomes stronger with age.
Texture: Soft and creamy, spoonable. Becomes runnier with age.
Pairings: Honeydew melon or cantaloupe, carrots, tomatoes, garlicky salami and cured or smoked ham; red wines and apple cider.

 

 

Pasteurized Process Cheese

PASTEURIZED PROCESS CHEESE

Blend of natural cheeses that have been processed using heat; includes American cheese, cheese spread and cheese food.

 

 

Crimsonwolf

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