Cheese...it'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 Cheese | How it Tastes | Suggestions for Eating it |
| Asiago | Sharp & fruity | Serve with dried fruit |
| Camembert | Rich with a mild, mushroomy aroma | Breaded & deep fried |
| Feta | Tangy | Crumbled on salad |
| Gouda | Deep & flavorful | Grated on casseroles |
| Gruyere | Creamy & sweet with earthy tints | Paired with french onion soup |
| Monterey Jack | Buttery & tangy | Melt it to use as a dip |
| Mozzarella | Mild & creamy | In a sandwich with tomatoes |
| Roquefort | Sharp, sweet & nutty flavor | With 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 www.valleymilkhouse.com.
