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CheeseCheese has always been the foremost ingredient of western cuisine. The addition of cheese enriches flavour, colour and adds richness to a recipe. Although a pair of melting cheese beautifully blends with pastas, vegetables, soups or serves as a base for sauce. Each and every type is not suitable for all cooking. So before deciding upon which cheese to use, some important cheese facts. The main factor for the categorisation of cheese should always be age. Fresh cheese without the addition of preservatives spoils within days. While those which are processed last longer. Fresh soft variety includes cottage cheese, mozzarella, panner, fresh goat's milk chevre, and American-style cream cheese. Cottage cheese One of the most versatile ingredients used both in cooking and baking. This loosely packed cow's milk cheese is meant for fresh use because of it's perishable nature. A large variety in cottage cheese can be found because of its varied use. Some types are non fat or skimmed milk to make non fat or low fat cottage cheese. With the addition of cream a rich and creamy cottage cheese can be made and so on. Cottage cheese can be used as a good substitute for ricotta in lasagne. Or used in a combination with savoury vegetables, salads, cheese cakes or even used as a garnish. Buy Cottage Cottage Cheese Mix  Mozzarella Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. 100 Ways to Enjoy:Tomatoes & Mozzarella 
Mozzarella is traditionally produced from the milk of the domestic water buffalo. It is available in different variations of moisture content. Usually fresh mozzarella is a semi soft cheese because of its high moisture content. It is white but can have a yellowish tinge as well and is required to be consumed the same day because of its low shelf life. While the low-moisture variety is a little harder and therefore has a longer shelf life (6 months). It is commercially used in recipes such as pizza's, lasagna, salads, served with sliced tomatoes and basil etc. Panner A white soft variety of Indian cheese used in mainstream cooking. Usually fresh panner needs to be consumed within 4 days of purchase or otherwise specified. Panner can be used solely to make vegetables or curries for instance some popular panner recipes all over the world are panner tikka masala, panner makhani, etc. Secondly it can be added to other ingredients for flavour or as a thickener. Grate panner and add to a chapatti or bread stuffing or grate it in curry to enhance thickens etc. Another form of classifying cheese is upon texture, which ranges from "soft", "semi-soft", "semi-hard", and "hard" variety. A very important factor on which texture is based is the moisture content - higher the moisture softer the cheese and vice versa. Again moisture is dependant on the pressure with which it is packed and the length of time it is aged. Hard cheese or grating cheese has very low moisture this include Parmesan and Pecorino Romano. Pecorino This cheese comes in two varieties of sheep's milk. It is known as Pecorino in Italy. A delicate, slightly walnut flavoured cheese which is mild when young, and becomes firmer, sharper and gains a flaky texture when ages. This cheese is not suitable for grating. The second type is Pecorino Romano, a saltier and firmer cheese best for grating. When milder it is makes a good addition to a cheese platter or with fruits can also be served as a snack with some red wine. Buy Pecorino Romano 
Parmesan/Parmigiano-Reggiano Parmigiano-Reggiano is a hard granular cheese of Itlay. Parmigiano is the Italian name while elsewhere, Parmesan is commonly used. Original Parmesan cheese is a hard yellowish cheese with a sharp, fruit/nut like taste. However outside the EU (European union) the name parmesan is used for cheeses, which are mostly imitation of the original ones. Buy Parmigiano Reggiano 
Parmesan is best suited for pastas, pizzas as an addition to soups and risottos. It is eaten in chunks with balsamic vinegar. And is a key ingredient in the making of Alfredo sauce and pesto. While the semi hard variety includes the English cheddar cheese (Buy  ), Cheshire (Buy ) and Gloucester (Buy )
and Mexican monterey jack cheese (Vella Special Dry Variety
).Cheddar cheese One of the world's most popular cheeses, which originated in a village called Cheddar, in southwest England. Cheddar cheese varies from creamy to pale white colour, despite the orange variety being more common. Cheddar ranges from mild to sharp in flavour, depending on how it is made and how long it is aged. Young cheddar cheese tends to be mild, while the aged one has a sharp, complex flavour. Cheddar has been widely imitated, across the globe from low fat to high fat and more mature and sharper cheese. Popularly used across world cuisines in most recipes. Buy Aged Cheddar Cheese 
Monterey jack It originated along central California coast and is available in two types as fresh cheese and another called dry Jack. There are a number of local variants of the classic Monterey Jack cheese. Some common varieties include spiced ones which can be made by adding hot peppers. Herbs can be added for herbed variety etc. Monterey Jack is also sometimes blended with Colby, another mild American cheese, to make Colby Jack cheese (Buy  ).The rich creamy favour and good melting makes it suitable for most Tex-Mex and Mexican cuisine in California. Buy Smoked Monterey Jack Cheese 
Cheeses that range from semi-soft to firm are Blue, Swiss Emmental and Mozzarella. Buy Italian Cheese Sampler 
Swiss Emmental A farm produced cheese having a sweet fruity flavour. This cheese has a thin rind with large walnut sized holes all over it. Popularly used in the preparation of Swiss recipes, especially fondue. Buy Swiss Emmental 
Swiss This one is very often confused with emmental. But actually it is an American imitation of emmental. Swiss cheese is pale yellow with a shiny texture. And has a flavour which is mild and nutty. Similar to emmental it has holes all over but they are very small. It tastes best when served with fruits, aged red wine, vegetable juices. Buy Buttery Baby Swiss Cheese 
Blue Cheese One of the most popular varieties liked for their spicy peppery flavour. It is a white coloured cheese with blue veins having a soft crumbly interior. Pairs best with salad dressings and spreads. Blue Cheese Assortment 
Another way to categorise cheese is by the source of milk. Most of the world's cheese is made from cows' milk, but some are also produce from goats and sheep. One such popular cheese is the Greek feta cheese. Feta A Greek loaf shaped white coloured cheese with a crumbly texture similar to that of cottage cheese. Feta is usually very salty and therefore to reduce its saltiness it needs to be soaked in cold water or milk for a few minutes before using. Buy Greek Cheese Assortment 
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