Grated and Sliced Cheese

Grated & Sliced Cheese

➤ 1. Grated Cheese

What it is:
Cheese that’s shredded into fine strands or powder-like pieces. It melts quickly, spreads easily, and is perfect for finishing dishes.

Common Types of Grated Cheese

Parmesan (Parmigiano-Reggiano) – Sharp, nutty; used on pasta, risotto, salads, soups.
Pecorino Romano – Saltier and sharper than parmesan; great for carbonara and cacio e pepe.
Asiago – Mild to tangy depending on age; good on salads, pastas.
Grana Padano – Similar to parmesan but slightly milder.
Cheddar (grated/shredded) – Used for tacos, nachos, casseroles, mac & cheese.
Mozzarella (shredded) – For pizza, lasagna, baked pasta.
Monterey Jack – Melts well; used in Mexican dishes, casseroles.

Best Uses of Grated Cheese

Pasta toppings
Pizza
Casseroles
Soups
Salads
Baked vegetables
Omelets and scrambled eggs

➤ 2. Sliced Cheese

What it is:
Cheese cut into uniform thin slices. Perfect for sandwiches, burgers, cheese boards, and melting on top of foods.

Common Types of Sliced Cheese

Cheddar – Sharp or mild; used in sandwiches and burgers.
Swiss (Emmental/Jarlsberg) – Nutty; good for sandwiches and melts.
American Cheese – Creamy, melts perfectly on burgers and grilled cheese.
Provolone – Mild, smooth; used in Italian subs and melts.
Havarti – Buttery and soft; great for sandwiches or snacks.
Gouda – Creamy young Gouda works well in sliced form.
Mozzarella (fresh or low-moisture slices) – Perfect for caprese, paninis, pizza toppings.

Best Uses of Sliced Cheese

Sandwiches and subs
Burgers
Grilled cheese
Wraps
Breakfast sandwiches
Cheese platters

🧀 Key Differences at a Glance

Feature	Grated Cheese	Sliced Cheese
Texture	Fine shreds or powder	Thin, flat pieces
Melting Speed	Melts fast	Melts slower & smoother
Best For	Topping, mixing into dishes	Sandwiches, burgers, layering
Flavor Impact	Spreads evenly	More concentrated bite

OTHER SOURCES

Types of Cheese

The development of take away, ready meals and other convenience foods has resulted in a demand for cheese as an ingredient.

This is not a new concept, although in many cases the making of cheese sauces or even Welsh rarebit was considered only as a useful means to use up the 'leftovers'.Good food requires good raw materials and this is as true of cheese used as an ingredient as any food product.

Ash Manor provides such a service in the form of sliced, cubed and grated cheese suited to customer requirements.

Specialised equipment enables this company to produce the desired cheese quality in the form most suited to the recipe.
Types of Cheese: popular-cheeses.

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Popular Cheeses

Types of Cheese: Popular Cheeses

🧀 Fresh Cheeses (Unripened)

Soft, mild, high moisture, often tangy.

Mozzarella – Soft, stretchy; perfect for pizza, caprese, and pasta.
Ricotta – Fluffy, slightly sweet; ideal for lasagna, pastries, and pancakes.
Cottage Cheese – Mild curds; used in salads, breakfasts, and desserts.
Feta – Brined, crumbly, tangy; great for salads, pastries, dips.
Mascarpone – Rich, creamy; key for tiramisu and creamy sauces.
Burrata – Mozzarella shell filled with cream; luxurious for salads and bread.

🍶 Soft-Ripened Cheeses

Creamy centers with a white, edible rind.

Brie – Buttery, mild; delicious on bread or baked.
Camembert – Similar to brie but earthier and stronger.
Triple-Crème Cheeses – Extremely creamy (e.g., St. André).

🧂 Semi-Soft Cheeses

Smooth, flexible, often mild to aromatic.

Havarti – Buttery, mild; melts beautifully.
Muenster – Mild interior with orange rind; great for sandwiches.
Fontina – Nutty, creamy; ideal for melting (fondue, pasta).
Port Salut – Mild, soft, slightly pungent.

🧱 Semi-Hard Cheeses

Firm but sliceable; versatile for cooking and snacking.

Cheddar – Sharp to mild; widely used in sandwiches, burgers, sauces.
Gouda – Mild to caramel-like when aged.
Edam – Smooth, mild; excellent for snacks and sandwiches.
Jarlsberg – Similar to Swiss, slightly sweet and nutty.

🧀 Hard Cheeses

Aged longer; lower moisture, stronger flavor.

Parmesan (Parmigiano-Reggiano) – Salty, nutty; perfect for grating.
Pecorino Romano – Sharper and saltier than parmesan.
Grana Padano – Mild cousin of parmesan.
Manchego – Spanish sheep’s milk cheese; buttery and nutty.

🧀 Blue Cheeses

Cheeses with blue mold veins; bold and tangy.

Gorgonzola – Soft, creamy, sweet to sharp.
Roquefort – Strong, salty, sheep’s milk; a classic French blue.
Stilton – Crumbly, robust; great with fruit and wine.
Danish Blue – Creamy, milder blue.

🔥 Processed & Specialty Cheeses

Meltable or flavored cheeses.

American Cheese – Smooth melt; burgers, sandwiches.
Cream Cheese – Spreadable; used in dips, cheesecake.
Cheese Spreads – Mixed cheeses blended for easy spreading.

⭐ Popular Cheeses by Use

Best for Melting

Mozzarella
Cheddar (young)
Gruyère
Fontina
Monterey Jack

Best for Snacking / Cheese Boards

Brie
Gouda (aged or young)
Manchego
Stilton
Aged Cheddar

Best for Grating

Parmesan
Pecorino Romano
Asiago
Grana Padano

OTHER SOURCES

There are numerous types of cheeses, and we've sought to provide information on five of the more commonly sought or popular cheeses.

Goat Cheese - made from goat milk. It is sometimes called ‘chevre’. Goat cheese comes in a wide array of forms. It can either be made firm or semi-firm in

Cheddar Cheese - originates from an English village called "Cheddar". It is a firm cheese made from cow’s milk and is one of the most popular types of cheese in the world

Blue Cheese - is a common categorization of cow's milk and/or goat's milk cheeses with a blue or blue-green mold. The blue mold in these cheeses is due to mold spores

Swiss Cheese - is the general name for numerous tpyes of cheese that were initially prepared in Switzerland. It is also known as Emmental. Swiss cheese is made from cow’s milk

Feta Cheese - is one of the oldest cheeses in the world, and is said to be a genuine product from Greece.

types of cheese: grated-and-sliced-cheese.

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Types of Cheese: Gouda

Types of Cheese : Gouda

🧀 What is Gouda?

Gouda is a Dutch cheese traditionally made from cow’s milk, though goat or sheep versions also exist. It is named after the city of Gouda in the Netherlands, where it was historically traded—not necessarily produced. Gouda refers not just to one cheese, but a family of cheeses varying by age, texture, and flavor.

🧂 Characteristics

Feature	Description
Milk	Cow (mostly), sometimes sheep or goat
Texture	Soft + springy (young) → Hard + crumbly (aged)
Flavor	Mild + creamy (young) → Nutty, caramel-like, complex (aged)
Color	Pale ivory to deep golden
Rind	Wax-coated or natural, sometimes smoked

⏱ Gouda by Age (Official Dutch Categories)

Dutch Term	Age	Texture	Flavor Profile
Jong	1–4 weeks	Soft, creamy	Mild, slightly sweet
Jong Belegen	8–10 weeks	Semi-soft	Mild-sweet, buttery
Belegen	16–18 weeks	Semi-firm	Fuller flavor, richer
Extra Belegen	7–8 months	Firm	Sharper, nutty
Oud	10–12 months	Hard	Caramel-like, savory
Overjarig	1+ year	Very hard	Rich, intense, crystalline

Aged Gouda often contains tyrosine crystals that give a crunchy texture—similar to aged Parmesan.

🔥 Common Types & Variations

Young Gouda — mild, melty, great for sandwiches
Aged Gouda (Old Gouda) — deep butterscotch/caramel notes, good for cheese boards
Smoked Gouda — smoked over wood, usually with brown rind
Farmhouse Gouda (Boerenkaas) — raw-milk, handmade, protected status
Goat Gouda — whiter, tangier, smoother finish
Herbed/Flavored Gouda — e.g., cumin, truffle, mustard seed, pesto, chili, fenugreek

🍽 How to Use Gouda

Best Culinary Uses by Type

Gouda Type	Best Use
Young	Melting on burgers, grilled cheese, omelets, casseroles
Medium-Aged	Sandwiches, potatoes, quiche, soups
Aged	Cheese boards, grating, pairing with wine/whiskey
Smoked	Charcuterie, mac & cheese, pizza, fondue

🧂 Pairings

Great with:

Fruits: apples, pears, grapes, figs
Nuts: almonds, walnuts
Meats: prosciutto, salami
Bread: rye, sourdough, dark wheat
Condiments: honey, mustard, fig jam, apple butter

Beverage Pairings:

Young: lager, pilsner, wheat beer, chardonnay
Aged: porter, stout, bock, red wine (Cabernet, Merlot), bourbon

🧑‍🏫 Quick Fun Facts

True Dutch Gouda is protected under PGI (Protected Geographical Indication) when labeled Noord-Hollandse Gouda.
The city of Gouda still hosts a traditional cheese market with people wearing historic costumes.
Young Gouda melts like mozzarella, while aged Gouda behaves more like parmesan.

Small variations in the cheesemaking recipe produce a vast variety of cheese. In the Gouda type of cheese, some of the whey is removed and replaced with water, thus it is known as a washed curd cheese. Once the curd is compacted under this watery whey mixture, it is cut and moulded. There is no texturing as for the Cheddar type of cheese.

The result is a supple, mild cheese with a buttery taste.

Some might say the texture was more of a plastic nature. It is a different texture to the traditional cheese of the UK and typical of that found on the Continent of Europe. The cheese matures with a range of flavours as complex as any, especially if it is made from raw organic milk.The starter cultures used for this type of cheese often contain bacteria that produce gas.

This collects in the curd and cheese as it matures, producing small holes in the finished product. Few of these cheese are wrapped. The rind is left to form naturally but they are frequently cleaned and waxed before being sold to the retailer or consumer.

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