Replies

http://www.foodsubs.com > dairy > cheese > firm cheeses

Firm Cheeses

firm cheeses = hard cheeses = grating cheeses = grana Notes: Cheeses usually become not only firmer but more pungent as they age, so most of the cheeses in this category pack a lot of flavor. They're often grated onto pasta dishes. Firm cheeses have a much longer shelf life than their softer counterparts.

Varieties:

Asiago (aged)   Pronuncation: ah-zee-AH-go Notes: This grating cheese is similar to Parmesan and Romano, but it's sweeter. It's good on pizza. There's no need to spring for a pricy Italian Asiago--our domestic knock-offs are pretty good. Don't confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.   Substitutes: Parmesan (a little sharper) OR Romano (much sharper) OR dry jack cheese OR Sapsago (low in fat) OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.) OR oil-cured black olives (as a pizza topping) OR seasoned breadcrumbs (as a pizza topping)

Cacique See cotija.

cotija = queso anejado Notes: This is a sharp, salty white grating cheese that softens but doesn't melt when heated. Cacique is a well-known brand. Look for it in Hispanic markets. Substitutes:   Parmesan OR Romano OR anejo cheese OR feta cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

dry jack = dry Monterey Notes: This is aged jack cheese. Substitutes: Parmesan

Grana Padano   Notes:   This is just like Parmesan, except that it's made in a different part of Italy. Substitutes: Parmesan OR Asiago OR Romano OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.) OR oil-cured black olives (as a pizza topping) OR seasoned breadcrumbs (as a pizza topping)

Kashkaval (aged) = Kachkeval (aged)   Notes: Don't confuse this with ordinary Kashkaval, which is a semi-firm cheese. Substitutes: Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Kefalotyri = Kefalotiri   Pronunciation:   KEE-fah-loh-TEER-ee   Notes:   This tangy hard Greek cheese is often grated over dishes. Substitutes: Romano OR Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Locatelli See Romano.

Manchego (aged) = queso Manchego viejo   Notes:   Aged Manchego cheese is yellow and a terrific grating cheese. Don't confuse it with unaged Manchego cheese, which is almost white, semi-firm, and typically used as a melting cheese.   Substitutes: pecorino Romano OR other firm cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

mimolette cheese = boule de Lille   Pronunciation: mee-moh-LET Notes: This French cheese is similar to Parmesan cheese, only it's a brilliant orange.   Substitutes: Parmesan cheese

Mizithra (aged) = Mytzithra (aged) Notes: Don't confuse this salty grating cheese with fresh Mizithra, which is similar to feta. This cheese is dry, crumbly, and very salty. Substitutes: ricotta salata OR Romano OR Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Parmesan cheese = Parmigiano Notes:   This firm cheese is pungent and salty, and it's terrific grated on salads, pasta, or pizzas, or served simply with figs, pears, or crusty bread. The best parmesan is the Northern Italian Parmigiano-Reggiano, but less pricy domestic Parmesans are also well regarded. Substitutes: grana Padano OR Romano (higher in fat; sharper flavor) OR aged Asiago (saltier) OR Sapsago (low in fat) OR Swiss Sbrinz OR Fontina OR Monterey jack OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.) OR "Soyco" grated parmesan (a soy-based cheese substitute) OR See the Parmesan Sprinkle recipe (made with yeast flakes and almonds) posted on www.vegweb.com. OR oil-cured black olives (as a pizza topping) OR seasoned breadcrumbs (as a pizza topping)

Parmigiano-Reggiano See Parmesan.
pecorino Romano   See Romano.

Pecorino Tuscano   Pronunciation: peh-koh-REE-noh   Notes: This is a firm Italian sheep's milk cheese.

queso anejado See cotija.

queso enchilada = anejo enchilado = queso anejo Notes:   This is a hard Mexican grating cheese that's coated with red chile paste.   Substitutes: cotija (sharper tasting) OR Romano OR Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

queso Manchego See Manchego.

Romano   Notes:   Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor. It's often grated onto pizzas and pasta dishes to add flavor. Pecorino Romano is made from sheep's milk, Caprino Romano from goat's milk, and Vacchino Romano from cow's milk. Domestic Romanos aren't as well-regarded as Italian Romanos. Substitutes: Parmesan (not as sharp and salty) OR Asiago (sweeter) OR Sapsago (low-fat) OR Manchego OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.) OR cheese substitute OR oil-cured black olives (as a pizza topping) OR seasoned breadcrumbs (as a pizza topping)

Saanen Substitutes: other firm cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Saenkanter cheese Notes: This aged Gouda has a very complex, rich flavor.

Sapsago = Sap sago = Schabziger Notes:   This Swiss grating cheese is colored and flavored by a clover-like herb. It's hard to find, but many seek it out as a low-fat substitute for Parmesan and Romano. Substitutes: Romano OR Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Sbrinz = Swiss Sbrinz   Notes:   This hard Swiss cheese resembles Parmesan.   Substitutes: Emmentaler (softer) OR Gruyere (softer) OR Parmesan OR Romano OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Sierra Substitutes: Romano OR Parmesan OR other firm cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)
Swiss Sbrinz See Sbrinz.
Tzfati Substitutes: Parmesan OR other firm cheese OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

Equivalencies
1 cup shredded = ¼ pound
Links
Visit the excellent CheeseNet for more information--especially their excellent page on Cheese Types. If lactose intolerant or allergic to milk, visit the No Milk Page.

Copyright © 1996-2005 Lori Alden

http://www.foodsubs.com > dairy > cheese > blue cheeses

Blue Cheeses

blue cheese = blue-veined cheese Notes:  Many centuries ago, cheese was left to age in some moldy cave and became streaked with bluish-green mold. But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born.
Since then, cheese-makers learned to inject or stir mold spores into different cheeses, and many still use caves to age them.

Blue cheese--either crumbled or in a dressing--nicely balances bitter greens in salads. You can also pair it with bread, crackers, or fruit for an appetizer, or let it melt on pasta or grilled meats. Blue cheeses vary in pungency--I'd serve a mild blue cheese like Cambozola at a neighborhood get-together, and a more pungent blue like Saint Agur or Cabrales to fellow foodies that I'm trying to impress. Stilton is the most renown blue cheese, and a reliable party-pleaser.
Blue cheeses grow more pungent with age or mishandling, and it's best to use them within a few days of purchase. Like almost all cheeses, blues should be brought to room temperature before serving. Substitutes: feta cheese Complements: bitter salad greens OR port wine OR dried fruit OR robust red wine OR apples OR pears OR melons OR stone fruit OR honey OR nuts OR figs
Varieties that are best for:
Dressing salads: Stilton OR Roquefort OR Bavarian blue OR Gorgonzola OR Cabrales
Snacking: Gorgonzola OR Saga blue OR Stilton OR Bleu d'Auvergne
Melting on meats: Cabrales OR Gorgonzola OR Picon
Dressing pasta: Roquefort OR Maytag Blue OR Gorgonzola OR Danish Blue
Dessert: Saga blue OR Stilton OR Roquefort OR Gorgonzola

Varieties:
Bavarian blue Notes: This is a mild and creamy German blue cheese. It's good for crumbling on salads and snacking. Paladin Bavarian Blue is a popular brand.   Substitutes: Blue Castello

Bleu d'Auvergne Pronunciation: BLUH-doh-VAIRN   Notes:   A moist, crumbly, and somewhat salty blue cheese from France. It's milder and cheaper than Roquefort, and it works well in salad dressings or as a snacking cheese.   Substitutes: Roquefort OR Maytag Blue OR Fourme d'Ambert

Bleu de Bresse   Pronunciation: BLUH-duh-BRESS   Notes: This blue cheese from France is made with cow's milk, and is buttery and mild. It's a safe but unexciting cheese to serve company.   An American version called Bresse bleu is milder still. Substitutes: Cambozola OR Blue Castello OR Brie OR Gorgonzola
Bleu des Causses
Bleu de Chevre = Bleuet Notes: This French blue cheese is made with goat's milk. It's shaped as a pyramid, and has a distinctive country (or barnyard, some would say) flavor.
Bleu de Gex (Pronunciation: BLUH-duh-ZHECKS) = Bleu de Septmoncel (Pronunciation: BLUH-duh-SET-mohn-SELL) Notes: The French have been producing this excellent but hard-to-find blue cheese since the 13th century. Made with cow's milk, it's pungent without being overpowering. Substitutes: Stilton

Blue Castello   Notes: This is a rich, moist, and creamy blue cheese. It's fairly mild and a good choice for unadventurous guests. Substitutes: Cambozola OR Bleu de Bresse OR Bavarian blue cheese

Cabrales = queso de Cabrales Pronunciation: cuh-BRAW-lays Notes:   This is a crumbly and very pungent blue cheese from Spain.   Substitutes: Picon OR Valdeon OR Roquefort

Cambozola Notes: This German cheese combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.  It's one of the mildest blue cheeses. Substitutes: Blue Castello (also creamy and mild) OR Bleu de Bresse (also creamy and mild) OR Brie OR Camembert OR Saga blue (considered much better) OR Gorgonzola dolce

Cashel Bleu = Cashel Blue = Irish Cashel Notes: This creamy yet crumbly blue cheese from Ireland has a tangy but mellow flavor. It's cheaper than Stilton but not quite as good.  Substitutes: Stilton OR Gorgonzola OR Roquefort

Danablu See Danish blue.

Danish blue = Danablu Notes:   Danish blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton.   Substitutes: Another blue cheese

Fourme d'Ambert   Pronunciation:   FOORM-dom-BARE   Notes: The French claim to have been making this moist blue cheese since the time of the Ancient Romans. It's cheaper and milder than many blue cheeses.    Substitutes: Saint Agur cheese OR Cambozola OR Cashel Blue OR Stilton OR Bleu d'Auverne OR Bleu de Gex

Gorgonzola   Pronunciation: gore-gun-ZOE-lah   Notes:    Italian Gorgonzolas are creamy and mild, while domestic versions are sharper and more crumbly. A Gorgonzola dolce (DOLE-chay) is young, creamy, and mild, while a Gorgonzola naturale = mountain Gorgonzola is aged until it's firmer and more pungent. Use within a few days after purchasing. For best flavor, serve at room temperature. Some Gorgonzola cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed. Substitutes: Roquefort (has a less fatty texture) OR Stilton (much firmer) OR Saga Blue cheese

Maytag Blue   Notes: This American blue cheese is pungent and crumbly. Use it within a few days after purchasing. For best flavor, serve at room temperature. Substitutes: Roquefort

Montbriac = Montbriac Rochebaron Notes: This French cow's milk cheese is a mild blue cheese that's soft and creamy like a Brie.   It's coated with ash. Substitutes: Cambozola OR Bleu de Bresse OR Bavarian blue cheese OR Blue Castello

picon = picón = picos de Europa = Picon cabrales Pronunciation: pee-CONE Notes: This excellent Spanish blue cheese comes wrapped in maple leaves.   It's moist, crumbly, and pungent. Substitutes: Cabrales OR Valdeon OR Roquefort

Roquefort   Pronunciation:   ROKE-uh-furt (Americanized) or roke-FOOR (French) Notes: This French sheep's milk cheese is considered to be one of the finest of the blue cheeses. Some Roquefort cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed. Substitutes: Maytag Blue OR Gorgonzola (creamier) OR Stilton (firmer) OR Bleu d'Auvergne

Saga blue Notes: This well-regarded Danish blue cheese is soft, rich, and creamy. It's mild enough to be served to unadventurous guests, yet pungent enough to be interesting. Substitutes: Cambozola OR Brie OR Blue Castello

Saint Agur cheese Notes: This superb blue cheese is creamy, spicy, and rich.   Substitutes: Fourme d'Ambert OR Cambozola OR Cashel Blue OR Stilton

Shropshire blue cheese (Pronunciation: SHROP-sure) Notes: This crumbly British blue cheese is very similar to Stilton, but it's dyed a yellowish orange.   Substitutes: Stilton

Stilton cheese Pronunciation:   STILL-tuhn Notes: This is perhaps the most highly regarded of all the blue cheeses. Made in England, it's firmer and milder than Roquefort or Gorgonzola. It's excellent with pears. Don't eat the rind.   Substitutes: Roquefort (sharper, softer) OR Gorgonzola (sharper, creamier) OR Shropshire blue cheese (sharper)

Valdeon Notes: This Spanish blue cheese is pungent enough to be interesting without being overpowering. It's a good snacking cheese for adventurous guests. Substitutes:   Cabrales (more pungent) OR Picone

Equivalencies
Links
Visit the excellent CheeseNet for more information--especially their excellent page on Cheese Types. If lactose intolerant or allergic to milk, visit the No Milk Page.

Copyright © 1996-2005 Lori Alden

	mimolette cheese = boule de Lille Pronunciation: mee-moh-LET *Notes:* This French cheese is similar to Parmesan cheese, only it's a brilliant orange. Substitutes: Parmesan cheese
	Mizithra (aged) = Mytzithra (aged) Notes: Don't confuse this salty grating cheese with fresh Mizithra, which is similar to feta. This cheese is dry, crumbly, and very salty. *Substitutes:* ricotta salata OR Romano OR Parmesan OR nutritional yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it's not made with any animal products.)

	Danish blue = Danablu Notes: Danish blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton. *Substitutes:* Another blue cheese
	Fourme d'Ambert Pronunciation: FOORM-dom-BARE *Notes:* The French claim to have been making this moist blue cheese since the time of the Ancient Romans. It's cheaper and milder than many blue cheeses. *Substitutes:* Saint Agur cheese OR Cambozola OR Cashel Blue OR Stilton OR Bleu d'Auverne OR Bleu de Gex
	Gorgonzola *Pronunciation:* gore-gun-ZOE-lah *Notes:* Italian Gorgonzolas are creamy and mild, while domestic versions are sharper and more crumbly. A Gorgonzola dolce (DOLE-chay) is young, creamy, and mild, while a Gorgonzola naturale = mountain Gorgonzola is aged until it's firmer and more pungent. Use within a few days after purchasing. For best flavor, serve at room temperature. Some Gorgonzola cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed. Substitutes: Roquefort (has a less fatty texture) OR Stilton (much firmer) OR Saga Blue cheese
	Maytag Blue Notes: This American blue cheese is pungent and crumbly. Use it within a few days after purchasing. For best flavor, serve at room temperature. *Substitutes:* Roquefort

	picon = picón = picos de Europa = Picon cabrales Pronunciation: pee-CONE Notes: This excellent Spanish blue cheese comes wrapped in maple leaves. It's moist, crumbly, and pungent. Substitutes: Cabrales OR Valdeon OR Roquefort
	Roquefort Pronunciation: ROKE-uh-furt (Americanized) or roke-FOOR (French) *Notes:* This French sheep's milk cheese is considered to be one of the finest of the blue cheeses. Some Roquefort cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed. *Substitutes:* Maytag Blue OR Gorgonzola (creamier) OR Stilton (firmer) OR Bleu d'Auvergne
	Saga blue Notes: This well-regarded Danish blue cheese is soft, rich, and creamy. It's mild enough to be served to unadventurous guests, yet pungent enough to be interesting. *Substitutes:* Cambozola OR Brie OR Blue Castello
	Saint Agur cheese Notes: This superb blue cheese is creamy, spicy, and rich. *Substitutes:* Fourme d'Ambert OR Cambozola OR Cashel Blue OR Stilton
	Shropshire blue cheese (Pronunciation: SHROP-sure) Notes: This crumbly British blue cheese is very similar to Stilton, but it's dyed a yellowish orange. *Substitutes:* Stilton
	Stilton cheese Pronunciation: STILL-tuhn *Notes:* This is perhaps the most highly regarded of all the blue cheeses. Made in England, it's firmer and milder than Roquefort or Gorgonzola. It's excellent with pears. Don't eat the rind. *Substitutes:* Roquefort (sharper, softer) OR Gorgonzola (sharper, creamier) OR Shropshire blue cheese (sharper)
	Valdeon Notes: This Spanish blue cheese is pungent enough to be interesting without being overpowering. It's a good snacking cheese for adventurous guests. *Substitutes:* Cabrales (more pungent) OR Picone