U.S. Dairy Products > Cheese
More than 600 varieties of cheese are available from skilled U.S. cheese makers. There are many ways to categorize cheeses, but the most widely accepted method is by degree of hardness. A category is a family of cheeses that share similar characteristics, while varieties or types represent individual cheeses within the families.
We invite you to browse and discover the many facets of U.S. cheese!
Soft Fresh Cheeses
Only one step removed from milk, these cheeses have a fresh, clean and creamy flavor. Work well as spreads, fillings or dips.
A variety with distinct flavors, crumbly texture and gourmet appeal for use in premium sauces, dips and other products.
Cheese for Pizza and Blends
Customizable blends that offer flavor, functionality and cost advantages.
With a granular texture acquired through aging, these varieties typically offer longer shelf lives and lend themselves well to a wide variety of food applications.
Ripening from the outside in, these cheeses develop more distinct flavors and aromas with age. Ideal for cold and melted applications.
Gouda & Edam
Buttery and nutty, these cheeses are ideal ingredients for sauces, soups, and casseroles.
Cheddar & Colby
Highly versatile, these cheeses can be used in a wide array of prepared foods from salads to casseroles.
An alternative to natural cheese in nearly every application, this variety offers a longer shelf life and uniform flavor.
Typically mild and buttery, these cheeses are excellent flavor carriers and work well as ingredients in a range of applications.
Pasta Filata and Related Cheeses
A variety with excellent melting properties for use in gratins, breaded appetizers, pastas and other products.
A variety with good melting and full flavor for use in fondues, soup toppers, baked goods and sauces.
Powder & Enzyme-Modified Cheeses
An ingredient suited for low-moisture applications such as cereal products and prepared dry mixes.