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Know your cheese and how to use them best

If you are a big fan of anything cheesy, then this one is for you. We know that cheese has got a bad rep in the recent past for those trying to fit into their skinny jeans. But, who can deny the luscious goodness that is as much a part of daily dishes as it is a part of gourmet specials? Here, we give you the lowdown on cheese. To top it, chefs dish out on which type goes best with what and how you can get a touch of je ne sais quoi to your preparation.

Parmesan Cheese

An A-lister when it comes to cheese, this delight is believed to have an origin that precedes the 13th century. The fact that the Italian treat is still relished today, stands testimony to its taste and goodness. It has a yellowish tinge and tickles the taste buds with a flavour that is fruity, nutty, savoury and sharp. Certainly, the more mature, the better. Since the hard-textured cheese is partially prepared by skimmed milk, it is considered as among the healthier options of its ilk. Do keep in mind though that it is high on sodium. It has around 431 calories and 25.83-gram fat content in 100 grams.

How to have it:

As the cheese has a hard texture, it can be enjoyed chopped, shaved, grated or pared. The grated form tends to lose out on the flavour when left out for long. Hence, it is best to buy it whole and prepare accordingly before making the dish.

The dishes:

As per Chef Anthony Huang, Executive Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, parmesan is best used for pasta dishes. Chef Daniel Koshy, Executive Chef, JW Marriott Hotel Bengaluru backs this too saying, “Parmesan goes well with pasta and soups.” So, go ahead and sprinkle its frilly wisps on your desired dish. For that desi twist, you can add it to your crispy hot dosas or spicy pav bhaji. Or, serve it as a dessert topped on a pear, fig or pineapple.

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Cheddar Cheese

Joseph Harding in 1864 couldn’t have summed this cheese better, “Close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut.” The cheese is originally from the land of Somerset, England. Relatively hard, this delicacy has an off-white colour with a taste that varies. When prepared the authentic way, this cheese has a sharp, pungent and earthy flavour. Its texture can waver from compact to crumbly. Expect around 402 calories and 9-gram fat content in 100 grams.

How to have it:

Enjoy it cubed, thinly sliced, grated or shaved. Cheddar is best relished in its raw form or partially grilled. You might lose out on its flavour if it is cooked.

The dishes:

It makes a great accompaniment to your sandwiches and burgers. Pair it up with fruits and it can be a mini snack by itself. You can also serve this wonder cubed as hors-d’oeuvres with drinks.  Says Chef Anthony, “It can be used in sandwich and burgers and cheese sauce.” As per Chef Daniel, for those with a sweet tooth, Granny Smith apple tart with cheddar can be considered too.

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Feta Cheese

Another cheese dating back to the times of the yore, it is believed that this delight was conceived by nomadic tribes who wished to preserve the milk of their goats and sheep. Of Greek origin, the cheese appeals with a creamy soft, crumbly and partial grainy texture. Not to mention the nutty aroma and tangy taste that makes it a favourite with salads. On the nutritious side, this pickled curd comes with vitamins, minerals and proteins. Though it is high on sodium and fat too (264 calories and 21-gram fat content in 100 grams.)

How to have it:

Best savoured in a crumbled or diced raw form. You can even have it cooked or grilled.


Chef Anthony rightly mentions that feta goes perfectly with salad. Chef Daniel proposes to have them on soups and crostini too. Or, have them how the ancients did, in your spinach pie and cheese pie!

Click here to buy Feta Cheese

Gouda Cheese

Among the most sought-after worldwide, Gouda cheese is a Dutch contribution. It blends with dishes beautifully due to its mild, creamy, nutty and partially salty flavour. Depending upon how it is made, the texture can be elastic, compact or crumbly. The yellowish delight is prepared from pasteurized or unpasteurized cow’s, goat’s or sheep’s milk. Expect around 356 calories and 31- gram fat content in 100 grams.

How to have it:

Enjoy it raw by cubing, thinly slicing or grating it or in a cooked form by baking or melting it with the preparation.


As per Chef Anthony, “Baked dishes and sandwich go best with this cheese.” Chef Daniel suggests accompanying or stuffing it with chicken breast and smoked steak. According to him, you can enjoy it with your breakfast as well as granola.

Click here to buy Gouda Cheese

Danish Blue Cheese

An origin of Denmark, the Danish Blue Cheese (also referred to as Danablu) is marked for its subtle but distinct blue veins. This indulgence also stands apart for its salty and sharp flavour. Prepared from full fat cow’s milk and homogenised cream, it has a semi-soft, creamy and crumbly texture. It contains around 25-30% fat content and 352 calories in 100 grams.

How to have it:

Relish it raw either crumbled or cubed.


Pair it with your favourite fruit! Chef Daniel offers many suggestions. He says, “Endive and gorgonzola can be teamed up with salad whereas dried dates and blue cheese combination goes well as part of sauce/accompaniment to a lamb dish. You can also have it with fruity leaf salad or in a dip form with baked potatoes.” As per Chef Antony, it has a strong flavour and is mostly eaten in salads and desserts.

Click here to buy Danish Blue Cheese

Mozzarella Cheese 

You most likely are aware of this cheese thanks to its association with pizza! Originating from the land of Italy, this wonder is prepared from either pasteurised or unpasteurised cow’s or water buffalo’s milk. Unlike other cheeses that are stored for a longer period of time, this one is served the very next day that it is ready. Though, it can be stored up to a month. Semi-soft, this delight comes in a supple and stringy texture. Expect around 45% fat content and 280 calories in 100 grams.

How to have it:

Relish it melted or sliced in its raw form.

The dishes:

Chef Anthony says, “The mozzarella cheese is commonly used for baked and pizza.” As per Chef Daniel, along with the pizzas, you can also have it in salads and amuse-bouche. Other options include teaming it up with your pasta and sandwiches. For something super simple but delicious have it sliced and peppered with your tomato.

Click here to buy Mozzarella cheese

So, take your pick and indulge in a scrumptious treat!

Click here to know about different forms of cheese to amp up your dish.

1 comment on “Know your cheese and how to use them best

  1. Shikha Apurva

    Super and I have also buy this.

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