What are some common uses of cheese in cooking?

What is cheese used for in cooking?

Cheese adds flavor, salt, fat and texture. The best way to choose is by what you want it to do: melt, grate, crumble or spread.

Cheeses that melt

• Mozzarella: pizza, lasagna, paninis.
• Cheddar: burgers, casseroles, mac and cheese; sharp cheddar suits bold dishes.
• Gouda: grilled cheese and baked dishes.
• Swiss and Gruyere: sandwiches, quiche, fondue, gratins and French onion soup.
• Provolone: subs and cheesesteaks.
• Brie and Camembert: go soft and gooey when baked, often with honey or herbs.

Cheeses for grating

• Parmesan: pasta, salads, soups, pesto and cream sauces.
• Pecorino Romano: saltier and sharper, good on pasta or risotto.

Cheeses for crumbling

• Feta: salads, roasted vegetables, Mediterranean dishes.
• Blue cheese: salads, burgers, dressings and sauces.

Fresh and spreadable cheeses

• Ricotta: lasagna, stuffed pasta, pancakes, cheesecake, toast with honey.
• Cream cheese: bagels, dips, frosting and cheesecake.
• Fresh mozzarella and burrata: caprese-style salads with tomato and basil.

Tips for better results

• Grate cheese yourself when you can, since finer shreds melt faster and more evenly.
• Melt over low to medium heat. High heat makes cheese oily or tough.
• Add cheese off the heat to sauces and stir gently, so it does not turn grainy.
• Match salt: salty cheeses like feta, Parmesan and pecorino mean you may need less salt in the dish.
• Keep cheese wrapped in the fridge and cut off mold only on hard cheeses; throw away mold on soft cheeses.

General cooking guidance; results vary by brand and how a cheese was aged.