Cheese Varieties and Cooking Information

High heat can cause Swiss cheese to become rubbery. Get tips and hints on cooking with Swiss Cheese.

Not all Swiss cheese has holes and not all cheese with holes is Swiss cheese. Learn more about Swiss cheese and its history.

Freezing of feta cheese is not recommended, but can last 3 months with proper storage. Get tips on feta storage and substitutions.

Yogurt cheese is like a spreadable cream cheese. Learn how to make yogurt cheese at home.

Mozzarella is not aged and is best when eaten within hours of its making. Learn about fresh mozzarella cheese.

Whipped cream cheese does not have fewer calories. Get tips, hints, and substitutions for cooking with cream cheese.

Selecting ripe Brie is not always easy. Learn how select, store, and cook with Brie cheese with these tips.

All recipes and articles listed alphabetically to make your search easier when looking for a specific food, recipe, or cooking method. Simply click on the letter of your search term at the top of the page to find the listings.

With its soft, gooey center, warmed Brie just screams elegance and decadence whether served with simple fruit or in a classy fondue. The rich and fruity flavor of Brie goes well with fondues, sauces, vegetables, fruits, and meat. Learn more about cooking with Brie and try some interesting old and new Brie recipes.

Along with its more well-known uses in cheesecake and as a bagel-topper, cream cheese is a main ingredient in many savory dishes, dips, and other desserts. It's highly perishable, so find out how to store it and pick up some low-fat substitution tips.

This cheese takes its name from the Emmental Valley where it originated circa 1293. It is considered Switzerland's oldest and most prestigious cheese. Learn more about this cheese and try emmental recipes.

With its centuries-old heritage, it's hard to believe that feta cheese has only become an international sweetheart of chefs within the past thirty years. This rich and tangy soft cheese of humble origin has long been a staple in the Mediterranean region, but is now enjoyed worldwide. Many recipes.

This cheese's namesake is the valley of the same name in Fribourg, Switzerland. It differs from Emmental in that it uses a cow's milk with more fat, which naturally sweetens the nutty, buttery flavor. Gruyere recipes and information.

No doubt you are familiar with mozzarella on pizza or as fried cheese, but fresh mozzarella is an entirely different taste and texture sensation. Mozzarella should be eaten as soon as it's made so make your own at home for ultimate freshness.

Technically, ricotta is not a cheese at all, but a cheese by-product. Ricotta works well in many desserts as well as savory dishes such as lasagna and manicotti. Learn about ricotta cheese and get some cooking tips on equivalents and substitutions.

If you think that sliced or shredded packaged stuff labeled Swiss Cheese is the real thing, think again! Learn about Swiss cheese (including Emmentaler and Gruyére), how to store it, and get some cooking tips before delving into the many recipes

Stacy Slinkard, About's Guide to Wine, shares specific suggestions for wine and cheese combinations.

A wonderful site by the American Dairy Association which provides a wealth of information on cheese including profiles of different varieties, FAQ's, history and storage tips.

The origins of "one of the world's most highly prized cheeses".

iGourmet.com presents this encyclopedia, divided by country, describing cheeses from around the world.