semi-firm cheese = semi-hard cheese Most semi-firm cheeses are pressed during production to remove moisture. As they age, they become even firmer and more pungent and crumbly.
Most of these cheeses are great for snacks and sandwiches, and many can be cooked without becoming rubbery or oily.
Semi-firm cheese tend to have a longer shelf life than softer cheeses. Many can last about 1-2 months in the refrigerator if the package isn't opened, 3-4 weeks if opened, and 2 weeks if sliced.
Substitutes: cheese substitutes
Abondance = Tomme d'Abondance Pronunciation: ah-bone-DAHNS Notes: This French raw milk cheese has a subtle, nutty flavor. It's a good melting cheese. Substitutes: Gruyere OR Fontina OR Appenzell
Appenzell = Appenzeller Notes: This is a creamy and pleasantly stinky cheese. Pronunciation: AP-en-zel Substitutes: Emmentaler OR Gruyère OR raclette OR Fontina Asiago (fresh) Pronunciation: ah-zee-AH-go Notes: Don't confuse this with aged Asiago, which is a firm grating cheese. Substitutes: Provolone OR other semi-firm cheese Beaufort Pronunciation: BOH-furt Notes: This semi-firm cheese is slightly sweet and has a nice texture. It's a great melting cheese, so it's often used in fondues. Substitutes: Emmenthal OR Gruyère OR Fontina OR Tomme OR Reblochon Caciotta = Casciotta Pronunciation: kah-CHOH-tah Notes: This mild Italian cheese is made with a blend of sheep's milk and cow's milk cheese.
Caerphilly Pronunciation: kar-FILL-ee Notes: This Welsh cow's milk cheese is crumbly and a good melter. Substitutes: Cheddar
Cantal Pronunciation: kahn-TAHL Notes:
This French cheese is sweet when young but earthy and grassy when aged. It's a reliable party-pleaser--mild but complex. Substitutes: Cheddar OR Gruyère OR Monterey jack OR Lancashire
Cheddar Notes: The curds of many English cheeses are "cheddared" or cut them into slabs and stacked to allow whey to drain off. Some cheddars have more lactose in them, making them "sharp" or acidic. Less sharp cheddars are often labeled "mild" or "medium." England supplies many fine Cheddars, as does Vermont and Tillamook, Oregon. Substitutes: Colby OR Cheshire OR American cheese OR "Tofu Rella" Amber (a soy-based cheese substitute; use in melted cheese dishes) OR nutritional yeast OR white miso OR cheese substitutes Cheshire Pronunciation: CHESH-er Notes: Said to be England's oldest cheese, is a good cooking cheese. Blue Cheshire is a blue-veined version. Substitutes: Cheddar OR cheese substitutes
chevre (aged) = chèvre Pronunciation: SHEH-vruh Notes: Don't confuse this aged goat cheese with the far more common chevre frais (fresh chevre). Use within a few days after purchasing. For best flavor, serve at room temperature. Substitutes: feta
Colby Notes: This Wisconsin cheese resembles a mild Cheddar. Substitutes: Cheddar (sharper flavor) OR Tillamook OR American OR cheese substitutes
Comte = Comté = Gruyère du Comté = Comte Gruyere Pronunciation: kohm-TAY Notes: This excellent French cow's milk cheese dates from the time of Charlemagne. It has a mildly sweet, nutty flavor, much like Gruyère. It's a very good melting cheese. Substitutes: Gruyère OR Fontina OR Beaufort OR Emmentaler
Coon Substitutes: Cheddar (not as sharp as Coon)
Danbo Pronunciation: DAN-boh Substitutes: Samsoe OR Cheddar
Edam Pronunciation: EE-dum Notes: This has a red wax coating. Substitutes: Gouda (similar, but with a higher milkfat content) OR fontina OR Leyden cheese OR cheese substitutes
Emmental = Emmentaler = Emmenthaler = Emmenthal = Bavarian Swiss cheese Pronunciation: EM-uhn-tall Notes: This Swiss cheese is riddled with holes and has a mild, nutty flavor. It's an excellent melting cheese, and a key ingredient in many fondues. Substitutes: Jarlsberg (similar) OR Beaufort OR Gruyère OR Swiss OR raclette OR cheese substitutes
fontina Pronunciation: fon-TEE-nuh Notes: This well-regarded cheese is mild but interesting, and it's a good melter. Substitutes: Gruyère OR Emmental OR Beaufort OR Edam OR Gouda OR Bel Paese OR Appenzell OR provolone OR rablochon
gamonedo = queso gamonedo = gamoneú Pronunciation: gah-moh-NAY-doh Notes: This expensive Spanish cheese is made from the milks of cows, sheep, and goats. It's smoked, giving it a very complex flavor. Substitutes: Cabrales (very similar)
Gjetost Pronunciation: YET-ohst Notes: This tastes a bit like caramelized American cheese. Substitutes: Mysost (very similar)
Gloucester Pronunciation: GLOSS-ter Notes: This orange cheddar-like cheese comes from England. Varieties include Single Gloucester, which is ripened for only two months, and Double Gloucester, which is more highly regarded and flavorful. Huntsman cheese contains layers of Gloucester and Stilton. Substitutes: Cheshire OR Cheddar
Graviera Substitutes: Jarlsberg OR Gruyère
Greve Substitutes: Swiss
Gruyere = Gruyère Pronunciation: grew-YARE Notes: Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comté. Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese
Gruyère du Comté See Compté.
Idiazabal cheese = Idiazábal cheese = queso vasco Pronunciation: ih-dee-ah-ZAH-bol Notes: This salty, sharp and crumbly Basque cheese is made with raw sheep's milk. It's usually smoked and aged before it hits the stores. It's a good cheese to grate in salads, melt on meats, or eat with crackers. Try serving it with sherry.
Jarlsberg Pronunciation: YARLZ-berg Notes: This is a Norwegian knock-off of Emmentaler. It's mild, creamy yellow, and has large holes. Substitutes: Emmentaler OR Gruyère OR Swiss OR raclette
Kaser Substitutes: Kasseri OR Kashkaval OR Provolone
Kashkaval = Kachkeval Notes: This is a Bulgarian version of Italy's Caciocavallo cheese. It becomes much firmer as it ages and turns into a good grating cheese. Substitutes: Caciocavallo OR Provolone OR Scarmorza OR mozzarella OR Kashkaval OR Kaser
kasseri Pronunciation: kuh-SAIR-ee Notes: This salty and tangy Greek cheese is made from sheep's milk. It's great on pizza. Substitutes: Kefalotyri (in fried cheese recipes) OR Caciocavallo OR Provolone OR Scarmorza OR mozzarella OR Kashkaval OR Kaser
Lancashire Pronunciation: LANG-kuh-sheer Notes: This is a rich, tangy, and crumbly cow's milk cheese produced in Britain. It's a good melting cheese. Substitutes: Cheddar
Leerdammer Notes: This Dutch cheese is similar to Emmental or Jarlberg, only milder.
Leicester = Red Leicester Pronunciation: LESS-ter Notes: This is an English cheese that's very similar to cheddar. Substitutes: Cheddar cheese (Not as moist as Leicester.)
Leyden = Leiden Notes: This Dutch cheese is flavored with cumin and caraway seeds. Pronunciation: LIE-dehn Substitutes: Gouda OR Edam
Mahón cheese = Mahon cheese Pronunciation: mah-HONE Notes: This well-regarded Spanish cheese is a terrific snacking cheese, but it's also incorporated into casseroles. Try it with sherry. Substitutes: Gouda Manchego cheese Notes: Don't confuse this with aged Manchego cheese, which is firm and yellow, and typically used for grating. Younger Manchego cheese is sweet and nutty. It melts nicely and is often used in quesadillas. Substitutes: Monterey jack OR mozzarella OR cheddar
Mysost = Primost Substitutes: Gjetost (very similar)
Nøkkelost = Nokkelost Notes: This Norwegian cheese is seasoned with caraway seeds, cumin, and cloves. Substitutes: Leyden (a very similar Dutch cheese)
Primost See Mysost.
raclette Pronunciation: rah-KLET Notes: People often melt this Swiss cheese and dip new potatoes into it. Substitutes: Emmental OR Morbier OR Gruyère OR Swiss OR Jarlsberg OR Reblochon
Saint Nectaire cheese = St. Nectaire cheese Pronunciation: SAHN neck-TARE Notes: This French cheese has a rich, nutty flavor. Substitutes: Tomme de Savoie OR Tomme Crayeuse Swiss cheese = American Swiss cheese Notes: This popular cheese is an American knock-off of Switzerland's Emmentaler cheese. This difference is that our domestic version usually has smaller eyes (making it easier to slice) and is made from pasteurized milk. Emmentaler has a richer, nuttier flavor. Substitutes: Emmentaler OR Gruyère OR Jarlsberg OR raclette OR cheese substitutes
Tete de Moine = Tête de Moine Notes: This is a very pungent Swiss cow's milk cheese.
Wensleydale Pronunciation: WENZ-lee-dale Notes: This is a fairly mild English cheese. Substitutes: Cheddar
yak cheese Substitutes: Swiss cheese
1 C shredded = ¼ pound
Visit the excellent CheeseNet for more information--especially their excellent page on Cheese Types. If lactose intolerant or allergic to milk, visit the No Milk Page.
Copyright © 1996-2005 Lori Alden