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Asiago, a nutty-flavored cheese, comes in two forms: fresh and mature. The fresh has an off-white color and is smoother and milder, while mature Asiago is yellowish and somewhat crumbly. Depending on its age, Asiago can be grated, melted or sliced.

Blue is a general name for cheeses that were made with Penicillium cultures, which creates “blue” spots or veins. Blue cheese has a distinct smell and, what some consider, an acquired taste. Blue cheeses can be eaten crumbed or melted. Check our our Blue Cheese Deviled Eggs for a fun blue cheese recipe. 

This orange and white cheese is a combination of orange Colby cheese and white Monterey Jack cheese. It’s often used on grilled sandwiches, cooked vegetables and other warm dishes because it melts well.

When people think of “Swiss cheese,” they’re likely thinking of Emmental (also known as Emmentaler). When the cheese’s curds are cooked and pressed together, bubbles form, which leave the holes in the cheese. It’s sweet, tangy and melts well.

While traditionally made with sheep’s or goat’s milk, cow’s milk also can be used to make Feta. It’s tangy and crumbly. Check out our Greek Chicken Wrap with Tzatziki or our Summer Vegetable Frittata to make a tasty feta dish. Interested in really diving into Mediterranean cuisine? Read our Going Mediterranean with Dairy article to learn more.

Gorgonzola is one of the world's oldest types of blue cheese. It has a crumbly and soft texture, and its taste can range from creamy to sharp.