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.)

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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.

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Copyright © 1996-2005  Lori Alden