Cooking with Cheese

Three varieties of cheese account for the majority of cheese used in cooking. Cheddar is the most frequently used in North American dishes, especially in sauces, as a casserole ingredient, and as a melted or gratinéed topping. Swiss-type cheeses are used more often in European-style dishes. Emmentaler and Gruyère are essential ingredients in fondue, Mornay sauce, gratinéed dishes, soufflés, and quiches. Parmesan-type cheeses are used in grated form for toppings and for seasoning and flavoring purposes.