Terrance Brennan’s Quick Cheese Guide
When gently heated, fresh cheeses like goat cheese, ricotta and mascarpone make lovely cream sauces for pastas; they’re also wonderful in frittatas and root-vegetable gratins.
Washed-rind cheeses like Reblochon and Taleggio turn runny and soft baked on pizzas and in casseroles; you can trim the rind before cooking, but it’s not necessary.
Firm but still-moist cheeses like cheddar and the Spanish goat’s-milk Garrotxa are perfect for grilled cheese sandwiches; they also add nutty flavors to soufflés and gougères.
Aged Gouda, Parmigiano-Reggiano and other dry, salty cheeses season dishes like spaghetti, soups and quiches. They form a great crust when they cool after melting.