Cheddar cheese is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond the region and in several countries around the world.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.
Halloumi or haloumi is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Chuck E. Cheese's is a chain of American family entertainment centers and restaurants. The chain is the primary brand of CEC Entertainment, Inc. and is headquartered in Irving, Texas. The establishment serves pizza and other menu items, complemented by arcade games, amusement rides, and animatronic displays as a focus of family entertainment. The brand derives its name from its main animatronic character and mascot Chuck E. Cheese, a comedic mouse who sings and interacts with guests.
Cottage cheese is a fresh cheese curd product with a mild flavor. It does not have any added color and is not aged. It is made not by pressing the cheese but by draining it, which allows some of the whey to stay which keeps the curds loose.
Feta is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads and pastries. Most notable is its use in the popular phyllo-based dishes spanakopita and tyropita, or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.
Parmigiano-Reggiano is an Italian hard, granular cheese.
The name "Parmesan" is often used generically for the same cheese made outside the traditional areas of production in Italy, although this is prohibited in trading in the European Economic Area under European law.
Nachos is a Mexican dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese, often served as a snack or appetizer. More elaborate versions of the dish add other ingredients, and may be substantial enough to serve as a main dish. Ignacio "Nacho" Anaya is credited with creating the dish around 1943; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
Macaroni and cheese—also called mac and cheese or mac n cheese in American and Canadian English, macaroni cheese in the United Kingdom—is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables.
A quesadilla, or sometimes specifically a cheese quesadilla, is a Mexican dish, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, vegetables, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. It may be baked or unbaked.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
American cheese is a type of processed cheese. It can be orange, yellow, or white in color, is mild and salty in flavor, has a medium-firm consistency, and has a very low melting point. It originated in the 1910s, and is a common staple in many American dishes.
A cheese sandwich is a basic sandwich generally made with one or more varieties of cheese on any sort of bread, such as flat bread or wheat bread, that may include spreads such as butter or mayonnaise. A typical grilled cheese sandwich is made by grilling the sandwich with butter or margarine and toasting it.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
