Remember all those times you were left wondering what to do with that pound of cheese you impulse bought? Use these tips to show off the best qualities of your cheese and your cheesy trivia skills. Your heart will be melting in no time.

Cheddar: Cheddar is a relatively hard, white cheese made from cow’s milk that occasionally has a, “sharp, earthy” flavor which increases with age. It is also the second most popular cheese in America behind mozzarella. Cheddar is great for melting and is used often in paninis.

Photo by Amanda Shulman.

Apple Cheddar Pancake Bake (because breakfast is bae)
Friend Ham, Cheddar and Apple Panini (because who doesn’t love melty cheese)
Broccoli Cheddar Soup (because soup, cheese and veggies)

Goat: One of the earliest made dairy products, goat cheese is often preferred in much of the world. Goat cheese is a soft and creamy cheese and is simply made by allowing raw milk to naturally curdle (so easy you can do it yourself). Its distinctive flavor can range from strong and pungent to delicate and mild. Use it to top salads or spread on crackers and other hors d’oeuvres. It can also be baked or fried.

Goat Cheese & Arugula Pesto Pizza

Photo by Marci Green.

The GMOGCP Sandwich (because everything is better with pesto)
Creamy Roasted Red Pepper Goat Cheese Pasta (because creamy goat cheese)
Goat Cheese and Arugula Pesto Pizza (because we all get tired of the generic flavors)

Mozzarella: Originally from water buffalo milk, mozzarella is now most commonly made from cows milk. It is a white, semi-soft cheese with a springy texture. Due to its high water content, it is often served the day after it is made, but it can be kept in brine for up to one week. Mozzarella is best on pizzas and the occasional pasta dish.

Photo by Amanda Shulman.

Personal Whole Wheat Pita Pizza (because pizza)
Spinach And Quinoa Stuffed Tomatoes (because anything stuffed is better)
More Cheese, Please (because cheese is always better)

Parmesan: A pale yellow, hard cheese that is dense and gritty. It originates from Parma, Italy where it is popularly used as seasoning for spaghetti, salad and pizza. Parmesan is rich in umami sensations which can be interpreted as fruity and nutty in taste.

Photo by Amanda Shulman.

Lemon Caesar Salad With Homemade Croutons (because salad makes us feel healthy)
Penne Pasta With Balsamic Butter Sauce (because yum)
Parmesan Roasted Broccoli (because broccoli is always better with cheese)

Brie: Nicknamed, “the Queen of Cheeses,” brie is a white, soft cheese that is aged about 5 to 6 weeks. It has a rind that is often eaten, and its flavor is dependent on the ingredients used and the manufacturing environment. Spread it on crackers, bake it into a dessert, or use it for dipping.

Grilled Cheese Gone Sweet (because who doesn’t like melty sandwiches for dessert)
Baked Puff Pastry-Wrapped Brie With Fruit Jam (because everything is better baked)
Melted Brie With Pesto (because ooey gooey goodness)

Melted Brie with Pesto

Photo by Kai Huang.

I know it’s cheesy, but I feel grate now.

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