Cheese Varieties (17)

Ricotta salata is ricotta cheese like you’ve never had it before: salted, pressed, and aged into a bold, crumbly cheese that brings savory flavor.

White cheese is often mistaken for being plain or mild, but behind that pale exterior is a world of flavor, variety, and cheesemaking craftsmanship.

Not all cheese needs months in a cave to shine. Some are best enjoyed straight from the vat: fresh, creamy, and full of bright, youthful flavor. These are young cheeses, and in Wisconsin, they are just as beloved as their aged counterparts.

Whether shaved over a bowl of risotto or savored in paper-thin slices alongside dried fruit and nuts, hard cheeses offer a flavor experience that’s anything but one-note. These cheeses bring intensity, complexity, and a certain gravitas to the plate, thanks to one essential ingredient: time.

Our guide will dive into cotija's origins, explore its bold flavor and unique texture, offer tips on how to incorporate it into cooking, and more. 

We’ll dive into the science behind gorgonzola’s blue veins, take a trip through its rich history, and study the differences between its varieties.

Gruyere and Swiss cheese are two icons of the cheese world, each with their own melty magic. Learn the difference between them and when to use each.