THIS SMOOTH  SEMI-SOFT TO SEMI-HARD ITALIAN WHITE CHEESE MELTS WELL AND GOES GREAT WITH MOZZARELLA. PAIRING THE TWO IS A BLEND ON IT'S OWN. IT IS TANGY AND NUTTY, MADE FROM COW OR GOAT MILK.

I PREFER IT SHREDDED THICK AS PART OF A BLEND OR IN SLICES.

MUENSTER IS A PALE, YELLOW/WHITE , SMOOTH CHEESE WIDELY USED IN THE PIZZA INDUSTRY.  THE ORANGE RIND COMES FROM ANNATTO, A SPICE ADDED TO MANY CHEESES LIKE CHEDDAR OR COLBY. IT SOMEWHAT IMITATES THE RIND OF MUNSTER CHEESE, OF WHICH THE RIND IS A BYPRODUCT OF HOW IT IS MADE.

IT HAS A GREAT TASTE, TEXTURE, AND IT MELTS WELL. THIS IS A SEMI-SOFT CHEESE FROM THE USA, DESPITE THE NAME BEING THAT OF A GERMAN CITY.  THE NAME ACTUALLY REFERS TO MUNSTER IN ALSACE, WHICH WENT BETWEEN GERMAN AND FRENCH CONTROL. SUPPOSEDLY GERMAN IMMIGRANTS CREATED IT IN THE USA.

GOOD SHREDDED THICK, ESPECIALLY IN A BLEND.

CHEDDAR IS A SEMI-HARD TO HARD CHEESE, IT COMES IN MANY TYPES. MILD TO SHARP, WHITE AND YELLOW AND THEN SOME. IT IS DOWN TO TASTE TO WHAT YOU PREFER. I USUALLY USE A MEDIUM YELLOW CHEDDAR SHREDDED THICK.

THE NAMESAKE COMES FROM CHEDDAR, A VILLAGE IN ENGLAND WHERE IT WAS INVENTED. IT IS DISTINGUISHED BY THE APTLY NAMED "CHEDDARING PROCESS".

CHEDDAR CHEESE IS GREAT WITH PEPPERONI AND RED SAUCE OR BBQ CHICKEN PIZZA. IT CAN BE GREAT ON IT'S OWN, BUT I THINK BLENDING IT WITH OTHER CHEESES IS BETTER.  GREAT ON A FOUR CHEESE (QUATTRO FORMAGGI) PIZZA, 

THIS IS A SOFT, SPREADABLE CHEESE. IT CAN BE WHIPPED, PUT DOWN IN SPOONFULLS OR DISPENSED THROUGH A BOTTLE OR PASTRY BAG. 

ADDING HERBS, SPICES, AND SEASONINGS LIKE GARLIC CAN MAKE IT CARRY A STRONG FLAVOR.

I PREFER WHOLE MILK OVER LOW-FAT FOR PIZZA, PASTA, AND DESSERTS. GREAT IN LASAGNA AND CANNOLI.

COLBY IS A SEMI-SOFT CHEESE, SIMILAR IN SOME WAYS TO CHEDDAR. IT IS COMPARABLY SOFTER AND MORE MOIST THAT CHEDDAR. IT IS ORANGE IN COLOR, SMOOTH IN APPEARANCE, AND HAS A MILD AND MILKY FLAVOR.

THE NAMESAKE COMES FROM COLBY, WISCONSIN WHERE IT WAS INVENTED IN 1885.

COLBY COMES IN MANY TYPES, LIKE COLBY-JACK WHICH IS A MARBLED CHEESE MADE FROM MIXING COLBY AND MONTEREY-JACK CURDS WITH PINCONNING CHEESE (A STYLE OF COLBY INVENTED IN MICHIGAN).

USUALLY COW, SOMETIMES BUFFALO MILK. THIS IS MOZZARELLA AND CREAM, THE OUTER LAYER IS SOLID CHEESE WHILE THE INSIDE IS FILLED WITH STRACCIATELLA AND/OR CLOTTED CREAM.

IT WAS INVENTED IN THE 20TH CENTURY IN ITALY, AND SERVES AS A MEANS TO USE UP THE "RAGS" OR LEFTOVER PARTS OF MOZZARELLA.

VEGAN CHEEZ SAUCE IS EASY TO MAKE. TYPICALLY I LIKE TO USE SUNFLOWER SEEDS AND / OR CASHEWS THAT HAVE BEEN SOAKED AND BRIEFLY BOILED BEFORE BEING BLENDED DOWN IN A FOOD PROCESSOR AND SEASONED WITH SPICES AND NUTRITIONAL YEAST.