8 Types of Cheeses & How to Best Eat Them

Sponsored Advertising Content from Valley Milkhouse

By Jennifer Schorr, Publisher of Macaroni Kid Reading January 24, 2019's Gouda! (Like that play on words there?) There are SO many varieties of delicious cheese, but how do you know which are good for melting, crumbling or grating? With our handy guide, you'll never be led astray again!

Type of CheeseHow it TastesSuggestions for Eating it
AsiagoSharp & fruityServe with dried fruit
CamembertRich with a mild, mushroomy aromaBreaded & deep fried
FetaTangyCrumbled on salad
GoudaDeep & flavorfulGrated on casseroles
GruyereCreamy & sweet with earthy tintsPaired with french onion soup
Monterey JackButtery & tangyMelt it to use as a dip
MozzarellaMild & creamyIn a sandwich with tomatoes
RoquefortSharp, sweet & nutty flavorWith nuts & honey

Thank you to Valley Milkhouse for sponsoring this article!

Valley Milkhouse is an artisan creamery producing fresh, soft-ripened and aged cheeses in the Oley Valley. We are inspired by the European cheesemaking tradition. We seek to allow the terroir of the region to shine.  Our milk comes from one organic dairy: Berk's County's noteworthy Spring Creek Farm. The Stricker family is a fifth generation dairy family whose mix of Jersey, Ayrshire and Holstein cows are raised on a rotational grazing system as a zero-grain operation. The best milk makes the best cheese! The creamery farmstand is open daily from 9 to 5 April through December. Explore the cheese and learn more at