RE: LeoThread 2025-12-07 01:20
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Cheddar: Versatile mild or sharp type; best melted in grilled cheese, burgers, or sauces.
Mozzarella: Soft, stretchy; ideal for pizza toppings, lasagna, or caprese salads.
Parmesan: Hard, granular; grate over pasta, soups, or salads for salty flavor.
Brie: Creamy, bloomy rind; serve baked or on crackers with fruit for appetizers.
Gouda: Semi-soft, nutty; use in sandwiches, fondue, or paired with wine.
Feta: Tangy, crumbly; sprinkle on Greek salads, gyros, or roasted veggies.
Blue Cheese: Strong, veiny; crumble into salads, burgers, or dips; pairs with pears.
Cream Cheese: Smooth, spreadable; perfect for bagels, cheesecakes, or frostings.
Based on common dairy guides like U.S. Dairy. What's your favorite cheese dish, @winanda?