Cheese Resource Guide
Fresh Cheeses
Soft Ripened Cheeses
Blue Cheeses
Cheeses which have not been cured, or
cured for a very short time.
Chevre (Goat Cheese), Cream Cheese,
Feta, Fresh Mozzarella, Mascarpone,
Queso Fresco, Panela, Ricotta
Cheeses that are very soft, can be runny
at room temperature. Cheeses have
ripened from the outside in. Some have
a white rind which is edible.
Brie, Camembert
Cheeses have a distinctive blue or green
veining, which is caused by adding mold
for distinctive flavor.
Blue, Gorgonzola
Semisoft Cheeses
Pasta Filata Cheeses
Firm / Hard Cheeses
Cheeses have smooth, generally creamy
interior. They slice well. Higher in
moisture than hard cheeses.
Brick, Colby, Colby Jack, Edam, Fontina,
Havarti, Monterey Jack, Muenster
Pasta Filata cheeses have curds that are
heated and stretched or kneaded before
being molded into shape.
Asadero, Mozzarella, Oaxaca, Provolone,
String
Cheeses that are well-aged, easily
grated and primarily used in cooking.
Asiago, Cheddar - mild, medium, sharp,
extra sharp, Cotija, Gloucester, Gouda,
Gruyere, Jarlsberg, Manchego, Parmesan,
Romano, Swiss
Process Cheeses
Cold Pack Cheeses
Substitute & Imitation Cheeses
Made from a blend of natural cheeses
and ingredients such as water, milkfat,
and salt. Heated to pasteurization
temperature.
Pasteurized Process Cheese, Pasteurized
Process Cheese Food, Pasteurized
Process Cheese Spread, Cheese Sauce
When one or more varieties of natural
cheese are ground and blended without
heat. Water, color, salt, spices and
other flavors are often added for
distinct flavor.
Port Wine, Horseradish Cheddar, Sharp
Cheddar
Typically made from Casein (milk
protein) and vegetable oil. Substitute
cheeses are nutritionally equivalent
to their natural cheese counterparts.
Imitations are not nutritionally
equivalent.
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
Fresh
Cheese Name
Federal Standard of Identity
Popular Uses
Chevre (Goat Cheese)
Appearance: Creamy white
Flavor: Clean, tangy
Texture: Smooth, creamy
No Federal Standard of Identity
Salads
Spreads
White wines Sauvignon Blanc,
Gewrztraminer
Max. Moisture: 55%
Min. Milkfat in Solids: 33%
Spreads / Dips
Soups / Sauces
Casseroles
Baked goods
Fruity wines
No Federal Standard of Identity
Salads
Seafoods Sautes
Casseroles
Stuffings
White wines Sauvignon Blanc,
Ross
Max. Moisture: 52-60%
Min. Milkfat in Solids: 45%
Italian Dishes
Salads
Pizzas
Appetizers
Light red wines
White wines
No Federal Standard of Identity
Soups
Sauces
Desserts
Spreads
Sparkling and fruity
wines
No Federal Standard of Identity
Salads
Soups
Fruity red wines - Rioja,
Tempranillo
No Federal Standard of Identity
Softens when heated
but does not melt.
Excellent cooking
cheese - can be fried.
Light red wines
White wine
No Federal Standard of Identity
Stuffings
Casseroles
White wines Sauvignon Blanc,
Chenin Blanc
Cream Cheese
Appearance: Creamy white
Flavor: Rich, nutty, slightly sweet
Texture: Smooth, creamy
Feta
Appearance: Chalk white
Flavor: Tart, salty
Texture: Firm, crumbly
Fresh Mozzarella
Appearance: Creamy white
Flavor: Rich, buttery, slightly sweet
Texture: Smooth, thick, soft, creamy
Mascarpone
Appearance: Creamy white
Flavor: Rich, buttery, slightly sweet
Texture: Smooth, thick, soft, creamy
Wine Pairing
Queso Fresco
Appearance: Snow white
Flavor: Mild
Texture: Very soft, moist, slightly grainy
Panela
Appearance: White
Flavor: Mild
Texture: Soft, crumbly
Ricotta
Appearance: Creamy white
Flavor: Mild flavor, hint of sweetness
Texture: Creamy yet slightly grainy curd
Soft-Ripened
Cheese Name
Brie & Camembert
Appearance: Pale ivory
Flavor: Mild to pungent, depending upon age
Texture: Rich, creamy, unctuous
Blue
Cheese Name
Federal Standard of Identity
Max. Moisture: 50%
No standard exists for milkfat
content.
Federal Standard of Identity
Blue
Appearance: Creamy ivory with blue/green veins
Flavor: Piquant with full earthy flavor as a result
of the blue mold in the cheese; some are salty
Texture: Firm, crumbly
Soups
Sauces
Warm Salad Dressing
Dessert Tortes
Popular Uses
Wine Pairing
Sparkling wines,
champagnes or Pinot
Noir
Wine Pairing
Max. Moisture: 46%
Min. Milkfat in Solids: 50%
Min. Age: 60 days
Grilled Sandwiches
Soups
Sauces
Salads
Dips
Heavier red wines,
Port, Late Harvest
Riesling
Max. Moisture: 42%
Min. Milkfat in Solids: 50%
Min. Age: 90 days
Grilled Sandwiches
Soups
Sauces
Salads
Dips
Heavier red wines,
Port, Late Harvest
Riesling
Gorgonzola
Appearance: Creamy ivory with blue/green veins
Flavor: Piquant with full earthy flavor as a result
of the blue mold in the cheese; some are salty
Texture: Firm, crumbly
Popular Uses
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
Semi-soft
Cheese Name
Federal Standard of Identity
Brick
Appearance: Ivory to creamy yellow
Flavor: Sweet, with a touch of nuttiness
Texture: Smooth, open texture
Sandwiches
Soups
Sauces
Top of dishes
Light red wine, beer
Max. Moisture: 40%
Min. Milkfat in Solids: 50%
Soups
Salads, Sauces
Sandwiches
Casseroles
Red wines - Burgundy
or Cabernet Sauvignon;
lager or pilsner beers
No Federal standard of Identity
Soups
Salads, Sauces
Sandwiches
Casseroles
Red wines - Pinot Noir
or Burgundy; desert
wines - Port and Late
Harvest Riesling
Max. Moisture: 45%
Min. Milkfat in Solids: 40%
Breakfast Dishes
Snacks
Salads
Creamy Pasta Dishes
Syrah, Shiraz
No Federal standard of Identity
Creamy Sauces
Sandwiches
Light red wines Germany Beaujolais
or Pinot Noir; whites
like Riesling or
Gewrztraminer
Max. Moisture: 39-50%
Min. Milkfat in Solids: 50%
Sandwiches
Casseroles
Fondues
Fruity wines - Riesling
or Beaujolais Nouveau
No Federal standard of Identity
Appetizers
Desserts
Red wines - Burgundy,
Merlot
Max. Moisture: 44%
Min. Milkfat in Solids: 50%
Soups
Sauces
Sandwiches
Pizzas
Fruity wines - Riesling,
Colombard or Rhine
Max. Moisture: 46%
Min. Milkfat in Solids: 50%
Sandwiches
Pizzas
Casseroles
Fruity wines Gewrztraminer, lager
beers
Colby Jack
Appearance: Marbled
Flavor: Mild, cheddar-like
Texture: Firm, softer, more elastic than cheddar
Edam
Appearance: Pale yellow
Flavor: Smooth, firm
Texture: Rich, buttery, slightly sweet
Fontina
Appearance: Pale ivory to light straw yellow
Flavor: Slightly tart, tangy, nutty, light earthy flavor
Texture: Smooth, supple with tiny holes, semi-soft
Havarti
Appearance: Pale yellow, tiny mechanical holes
Flavor: Buttery, creamy, slightly acidic
Texture: Smooth, supple
Wine Pairing
Max. Moisture: 44%
Min. Milkfat in Solids: 50%
Colby
Appearance: Golden
Flavor: Mild, cheddar-like
Texture: Firm, softer, more elastic than cheddar
Popular Uses
Jarlsberg
Appearance: Pale yellow
Flavor: Rich, buttery, nutty, mild, slightly sweet
Texture: Firm, large irregular holes
Monterey Jack
Appearance: Natural, creamy white
Flavor: Delicate, buttery, slight tartness
Texture: Semi-soft, creamy, open
Muenster
Appearance: Orange or white surface, with
creamy white interior
Flavor: Mild to mellow, faint aroma, savory,
creamier with age
Texture: Semi-soft, smooth and elastic
Pasta Filata
Cheese Name
Federal Standard of Identity
Asadero
Appearance: Creamy, off-white
Flavor: Mild, creamy, slightly tangy
Texture: Creamy, smooth
Low Moisture Part Skim Mozzarella
Appearance: Very white, rubbery
Flavor: Creamy, mild
Texture: Smooth, forms stings when pulled
No Federal Standard of identity
Whole Milk:
Max. Moisture: 52-60%
Min. Milkfat in Solids: 45%
Mozzarella
Appearance: Creamy white, smooth
Flavor: Mild, delicate, milky
Texture: Smooth, supple
Max. Moisture: 52-60%
Min. Milkfat in Solids: 45%
Popular Uses
Wine Pairing
Soups
Appetizers
Sandwiches
Sangria, margaritas,
pilsner beer, and
chardonnay
Appetizers
Snacks
Light red wines Chianti or Barbera
Gratin
Salads
Stuffings
Pizzas
Light red wines Chianti or Barbera
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
Pasta Filata
Cheese Name
Oaxaca
Appearance: Creamy white
Flavor: Mild, buttery
Texture: Supple, smooth
Cheese Name
Asiago
Appearance: Pale yellow
Flavor: Fresh - Clean, mild; Medium - More intense;
Aged - Buttery, nutty - similar to Parmesan
Texture: Fresh - Firm but soft; Medium - Firm,
granular; Aged - Hard, granular
Italian red wines Chianti, Sangiovese or
Chardonnay
Max. Moisture: 45%
Min. Milkfat in Solids: 45%
Gratin
Salads
Sandwiches
Pizzas
Italian red wines Chianti, Sangiovese or
Chardonnay
Federal Standard of Identity
Popular Uses
Wine Pairing
Fresh: Max. Moisture: 45%
Min. Milkfat in Solids: 50%
Medium: Max. Moisture: 35%
Min. Milkfat in Solids: 45%
Aged: Max. Moisture: 32%
Min. Milkfat in Solids: 42%
Italian Dishes
Table cheeses
Soups
Garnishes
Late Harvest
Gewrztraminer;
Cabernet Franc, Pinot
Noir and Beaujolais.
Max. Moisture: 39%
Min. Milkfat in Solids: 50%
Soups
Sauces
Sandwiches
Pizzas
Red wines - Zinfandel
or Merlot; pale ales or
stout beers.
No Federal Standard of Identity
Salads
Soups
Entre Toppings
Red wines - Zinfandel;
lager beers, margaritas.
Max. Moisture: 45%
Min. Milkfat in Solids: 46%
Hot Sandwiches
Casseroles
Baked Dishes
Mild: Fruity Whites
Aged: Hearty Reds
Smoked: Light Reds
Max. Moisture: 39%
Min. Milkfat in Solids: 45%
Minimum age: 90 Days
Soups
Fondues
Baked Dishes
Casseroles
Sauvignon Blanc,
Gewrztraminer
No Federal Standard of Identity
Salads
Grilled Sandwiches
Soups
Desserts
Burgundy
Merlot
No Federal Standard of Identity
Table Cheese
Cooking Cheese
Snacks
Desserts
Red wines - Cabernet
Sauvignons, Chianti,
Sangiovese
Max. Moisture: 32%
Min. Milkfat in Solids: 32%
Appetizers
Soups
Pasta Dishes
Vegetables
Chianti
Barolo
Cabernet Sauvignon
Cotija
Appearance: Ivory, crumbly
Flavor: Intense, sharp, slightly salt
Texture: Hard, crumbly
Wine Pairing
Snacks
Pizzas
Entre Toppings
Cheddar (mild, medium, sharp, extra sharp)
Appearance: Golden
Flavor: Rich, nutty, creamy, sharpens with age
Texture: Smooth, firm, granular with age
Popular Uses
No Federal Standard of Identity
Provolone
Appearance: Ivory to pale beige
Flavor: Full flavor that intensifies, sharpens with age
Texture: Firm, becoming more granular with age
Firm / Hard
Federal Standard of Identity
Gouda
Appearance (interior): Pale yellow
Appearance (exterior): Red wax suggests mild,
yellow or clear wax suggest aged or flavored,
black wax or brown find suggests smoked
Flavor: Light, buttery, nutty
Texture: Smooth, creamy
Gruyere
Appearance: Pale, ivory-yellow, natural brown
washed rind
Flavor: Nutty, rich, sweet, full-bodied
Texture: Firm; a few small eyes
Jarlsberg
Appearance: Ivory
Flavor: Buttery rich, mild and slightly sweet
Texture: Smooth
Manchego
Appearance: Creamy white to pale yellow
Flavor: Rich and mellow, salty or piquant
Texture: Hard rind with firm interior
Parmesan
Appearance: straw yellow interior
Flavor: full and fruity with a salty tang
Texture: grainy, flaky
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
Firm / Hard
Cheese Name
Federal Standard of Identity
Romano
Appearance: Creamy white
Flavor: Salty, nutty
Texture: Hard granular
Pasta Dishes
Top Vegetables
Stuffings
Sangiovese
Zinfandel
Cabernet Sauvignon
Max. Moisture: 41%
Min. Milkfat in Solids: 43%
Casseroles
Fondues
Pasta Dishes
Omelets, Quiches
Fruity Whites
Colombard
Gewrztraminer
Process
Cheese Name
Pasteurized Process Cheese
A blend of natural cheeses with water, milkfat, and salt. Pasteurized
to stop the aging process providing uniform flavor, body, and texture.
Process cheese is 100% real cheese. Popular varieties are American
Cheese and Process Pepper Jack Cheese.
Pasteurized Process Cheese Food
Produced the same way as Pasteurized Process Cheese with the
addition of milk solids and moisture to lower fat content.
Pasteurized Process Cheese Spread
Cheese Spread offers a higher moisture content and lower fat content
than Pasteurized Process Cheese Food.
Pasteurized Process Cheese Product
Typically has a high moisture content and is low in fat.
Cheese Name
Cold Pack
Wine Pairing
Max. Moisture: 34%
Min. Milkfat in Solids: 38%
Swiss
Appearance: Ivory
Flavor: Mellow, buttery, nutty
Texture: Firm; large, dime-sized eyes
Popular Uses
Cold Pack Cheese
Available in cups or tubs, these cheeses are spreadable and offer
strong, distinct flavor profiles.
Federal Standard of Identity
Dependent on type American Cheese:
Max. Moisture: 43%
Min. Milkfat in Solids: 47%
Max. Moisture: 44%
Min. Milkfat in Solids: 23%
Max. Moisture: 44-60%
Popular Uses
Often produced as slices, cubes,
chunks, and 5 lb. loaves melts
beautifully.
Burgers, Sandwiches, Casseroles,
Sauces
Often produced as slices and 5 lb.
loaves
Burgers, Sandwiches, Casseroles,
Sauces
Often produced as 2 lb. and 5 lb.
loaves
Min. Milkfat in Solids: 20%
Macaroni and Cheese, Sauces,
Soups, Dips
No Federal Standard
of Identity
Individually wrapped singles.
Burgers, Sandwiches
Federal Standard of Identity
No Federal Standard
of Identity
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
Popular Uses
Snacking
Spreads
Dips
Sauces
Natural Cheese Making Process
Incoming milk is weighed and tested for quality
Cheese Making Basics
Natural cheese is made directly from milk. Milk is heated and an enzyme
or coagulant is added to form the curd and whey. The butterfat, protein
and minerals of milk make up the curd for natural cheese. This is then
pressed into various forms to provide the finished product. The length
of time natural cheese is cured will determine its flavor. During curing
(aging), the enzymes are continually at work developing the distinct flavors
noticeable in natural cheese.
Cheese Aging Process
For aged products, cheese is cured in humidity-and temperature-controlled
rooms to allow full development of flavor and texture. Length of aging
depends entirely on type of cheese being produced.
Cheese Handling Basics
Store cheese in refrigeration between 34-38 F. Cut cheese should be
wrapped tightly in barrier plastic wrap. If mold appears, you may trim the
mold off, cutting 1/2 to 1 inch deep past the mold. Use new barrier plastic
wrap if restoring. Cheese may be frozen to keep it longer, but the thawed
cheese texture is more crumbly than its original unfrozen texture. Thaw in
refrigeration for best results.
and purity. The fat content is adjusted according
to the type of cheese being made - part skim to
whole milk or cream. Generally 10 lbs. of milk yields
1 pound of cheese.
Milk is pasteurized - heated to 160 F for 15
seconds, to ensure product safety and uniformity.
Starter cultures (favorable bacteria) and/or enzymes
are added to help curdle milk and determine
ultimate flavor and texture.
Milk clotting enzyme (rennet) is added to coagulate
the milk to a gel-like mass.
The gel-like mass is then cut into small pieces
to begin separation of curds (milk solids) from
whey (liquid). Larger curds are used for softer
cheeses, smaller curds are used for harder cheeses.
Curds and whey are cooked and stirred until
the desired temperature and firmness of curd is
achieved.
The whey is drained off the curds. (The whey is
used for other dairy foods applications.)
Curds are stirred and salted according to the need
of the particular variety.
Curds are pressed together to release additional
whey, knit the curds together, and form the desired
shapes.
Cheese is cured in humidity and temperature
controlled rooms which allows favorable bacteria,
yeast, or molds to continue to break down protein
and fats into simpler compounds. This allows full
development of flavor and texture.
Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com
