Hard Cheese

• Parmesan

  • Description: Aged, nutty, and granular

  • Applications: Grating, toppings, seasoning

• Romano

  • Description: Sharp and salty, robust flavor

  • Applications: Pastas, sauces, garnishes

• Asiago

  • Description: Mild to sharp, depending on age

  • Applications: Slicing, melting, snacks

• Gouda

  • Description: Creamy with a sweet, nutty finish

  • Applications: Melting, snacking, pairings

Soft Cheese

• Feta

  • Description: Tangy and crumbly, brine-aged

  • Applications: Salads, spreads, baking

• Blue Cheese

  • Description: Bold, pungent with blue veining

  • Applications: Dressings, dips, gourmet

• Ricotta

  • Description: Mild, creamy, and versatile

  • Applications: Fillings, desserts, sauces

• Mozzarella

  • Description: Soft and stretchy, fresh or low-moisture

  • Applications: Pizza, casseroles, appetizers

Semi-Hard

• Swiss

  • Description: Nutty with distinctive holes

  • Applications: Sandwiches, melting, fondue

• Cheddar

  • Description: Sharp to mild, smooth texture

  • Applications: Shredding, snacks, sauces

• Provolone

  • Description: Smoky and tangy, great for melting

  • Applications: Subs, pizzas, grilled dishes

• Colby

  • Description: Mild and creamy, less sharp than cheddar

  • Applications: Slicing, melting, snacking

Processed

• Easy/High Melts

  • Description: Smooth, consistent melt performance

  • Applications: Burgers, nachos, frozen meals

• Sauces

  • Description: Pre-formulated cheese sauces

  • Applications: Dips, toppings, ready-to-use

• Spreads

  • Description: Creamy and spreadable cheese blends

  • Applications: Crackers, bagels, appetizers

• Americans

  • Description: Classic processed slices or blocks

  • Applications: Sandwiches, kids’ meals