Do you want to know how many types of shredded cheese are there and what suits best for what type of recipe?
Options are countless.
And, our today’s guide will introduce you to the most delicious shredded cheese!
The good news is that these shredded cheeses are also available in online grocery stores.
Ready to learn about them?
Here we come…
Classic Cheeses (Shredded)
1. Mozzarella (Whole Milk) Shredded Cheese
Italy’s milky darling, made from cow milk, mozzarella cheese melts like butter and stretches like a dream.
Its low-moisture version melts better for crispier crusts, making it perfect for gooey pizzas and creamy pasta.
2. Provolone, Semi-Hard, Mildly Salty
Provolone, made from cow’s milk, sharper than mozzarella, hails from Italy.
Semi-hard and slightly salty, it adds bite to sandwiches and melts beautifully on pizzas.
3. Cheddar (Mild, Sharp)
England’s classic, aged for varying intensities, cheddar cheese packs a tangy and sharp punch.
So, it’s perfect for mac and cheese, burgers and soups.
4. Monterey Jack Shredded Cheese
To your goodness, Monterey Jack is available as shredded.
California’s mild and buttery charmer melts well. It makes it a versatile choice for sandwiches, tacos, and dips.
5. Colby Jack (Tangy Delight)
Similar to Monterey Jack but firmer and slightly tangy.
Colby is made from cow’s milk and aged for around 3-6 months, giving it a slightly tangy flavor that’s not as sharp as cheddar. Its pale yellow color and melt-in-your-mouth quality make it versatile for sandwiches, salads, pizzas, and casseroles.
6. Red Leicester Shredded Cheese
Hailing from England, Red Leicester’s shredded form boasts a vibrant orange hue and a semi-hard texture that yields a creamy melt.
Its nutty, slightly sweet flavor with a hint of caramel dances on the tongue, making it a delightful addition to sandwiches, salads, and pasta dishes. Imagine sunshine in every bite, with a cheesy, comforting finish.
Italian Cheeses
7. Parmesan (Sharp and Salty)
King of Italy, made from unpasteurized cow’s milk!
Parmesan shredded cheese boasts a sharp, salty bite with nutty, umami undertones. Its finely grated texture is ideal for sprinkling over pasta, risotto, and salads or melting beautifully onto pizzas and gratins.
8. Romano Shredded Cheese
Parmesan’s bolder cousin, made from cow’s, sheep’s, or goat’s milk, Romano’s golden flakes, hard and crumbly, a whisper of sharp, salty bite.
Hints of fruit and nutty richness linger, ready to elevate any dish.
A sprinkle of sunshine, Romano adds Italian swagger with every bite
9. Asiago (a Nutty Pleasure)
Versatile MVP, made from whole and skim cow’s milk!
This semi-hard cheese comes in mild or sharp varieties made from cow’s milk.
Enjoy its nutty sweetness on its own, melt it onto sandwiches, or grate it into salads for a creamy boost.
10. Fontina (Yellow Silk) Shredded Cheese
Italy’s gooey goodness!
Made from cow’s milk with pale yellow flakes as soft as silk, Fontina’s melt paints buttery bliss on pizza, pasta, fries, and more.
A gentle nuttiness whispers beneath mildness and stretches a creamy dream in every bite.
11. Gorgonzola (Blue But Tangy)
Blue cheese royalty, made from cow’s milk and veined with Penicillium glaucum mold!
Made from cow’s milk, Gorgonzola’s creamy texture is veined with a sharp, tangy mold.
Crumble it on pizzas, melt it into sauces, or savor its unique flavor on a cheese board.
Specialty Cheeses and Global Delights:
12. Cheshire Shredded Cheese
Picture fluffy clouds of cheese, adding a touch of sophistication to your culinary creations.
This English classic, known for its distinctive orange wax coating, transforms into fluffy, pale yellow shreds.
Its mild, buttery flavor with a hint of tanginess brings a touch of elegance to salads, omelets, and sauces. Its smooth melting quality creates a creamy richness that elevates any dish.
13. Gouda (Smoked, Aged)
Rich, creamy Gouda with a campfire kiss. Hints of caramel and nuts peek through a veil of smoky depth.
Made from pasteurized cow’s milk, aged longer, its texture crumbles and melts like a dream, leaving a warm tingle on your tongue.
It’s perfect for bold pizzas and creamy sauces.
14. Reggianito Shredded Cheese
Born in the heart of Italy, Reggianito’s shredded form shimmers with golden flakes and boasts a granular texture.
Its sharp, nutty flavor, reminiscent of Parmesan, adds a sophisticated punch to pizzas, risottos, and soups. Aged to perfection, it melts beautifully, leaving a lingering savory note. Think robust and complex, like an Italian sunset captured in cheese form.
15. Havarti (Mild and Buttery)
Danish darling, buttery, mild with hints of dill and sometimes stronger flavor with less dill.
Semi-soft, made from pasteurized cow’s milk, melts like a dream, ideal for sandwiches, salads, and melty goodness on pizzas.
16. Gruyere (Nutty and Earthy)
Swiss star, Gruyere features an earthy and nutty taste with a slight punch–thanks to whole raw cow’s milk.
Firm and slightly crumbly, it melts evenly, is fantastic for fondues and gratins, and adds depth to pizzas.
17. Oaxaca (Stringy, Buttery)
Stretchy stunner, mild and buttery, with a unique stringy texture.
Semi-soft and stretchy, melts into long threads, perfect for quesadillas, tlayudas, and adds fun pulls to pizzas.
18. Emmental Shredded Cheese
Hailing from Switzerland, boasting big air bubbles called “eyes” throughout its semi-hard, pale yellow body.
Nutty and slightly sweet, it melts beautifully, making it a classic pizza topping and fondue favorite.
19. Edam (Buttery and Melting)
From the Netherlands, Edam cheese, made with “skimmed or part-skimmed milk,” comes in two versions: a red-waxed, mild, and nutty semi-hard cheese and a baby Gouda-like yellow one.
Both melt well and add a buttery richness to sandwiches, pasta dishes, and even fruit platters.
20. Cotija (Sharp and Tangy)
Cotija cheese, shredded into coarse, salty strands, resembles aged parmesan’s crumbly cousin.
Its sharp, tangy bite packs a punch of citrus and earth, adding a vibrant, nutty zest to Mexican dishes like tacos, salads, and elotes.
21. Aged Queso Blanco (Tangy and Stretchy)
Think mozzarella’s stretchy friend, typically made from cow’s fresh milk.
Soft, pillowy flakes of milky Latin sunshine.
Queso Blanco’s fresh, unaged, tangy whisper melts into creamy pools, enhancing Tex-Mex feasts with a mild, salty grace.
Crumble it over tacos, bake it into enchiladas, or dip it with gusto – its gentle touch adds a touch of cheesy magic.
22. American Cheese Shredded
A mild and creamy taste and hint of buttery sweetness describe the shredded American cheese the best.
This classic melter, known for its smooth texture and gooey pull, shines in melted applications like grilled cheese and cheeseburgers.
Its versatility extends to dips, casseroles, and even nachos, bringing a touch of comfort and nostalgia to any recipe.
Specialty Blends:
23. Italian Blend
This classic trio hails from Italy, with creamy mozzarella starring alongside sharp provolone and nutty parmesan.
Its melty, slightly salty goodness blankets pizzas and pastas, adding depth and a touch of Italian flair.
24. Mexican Blend
A fiesta in every bite.
This blend combines tangy cheddar and Monterey Jack with crumbly cotija.
Its sharp, bold flavor shines in tacos, burritos, and nachos, bringing the heat and the cheesy comfort.
25. Pizza Blend
The ultimate crowd-pleaser, this blend features gooey mozzarella with a touch of cheddar and parmesan.
It stretches, bubbles, and browns beautifully, creating the perfect golden canvas for any pizza topping you desire.
26. Taco Blend
Spice up your tacos with this zesty mix of cheddar and Monterey Jack, with a sprinkle of salty cotija. Its sharp bite and crumbly texture add crunch and a fiesta of flavor to every taco, tortilla, and fajita.
27. Nacho Blend
Get ready for nacho-average nachos!
This blend combines the creamy richness of cheddar with the mild warmth of Monterey Jack, boosted by a generous sprinkle of fiery red pepper flakes. It’s the perfect fiery friend for chips, nachos, and dips.
28. Cheddar Jack
As a simple yet satisfying duo, Cheddar Jack brings the best of both worlds.
Sharp cheddar offers a bite, while Monterey Jack adds a touch of mellow creaminess. This versatile blend melts beautifully on burgers, sandwiches, and even popcorn for a cheesy twist.
29. Mac & Cheese Blend
Pre-mixed and shredded, Mac & Cheese Blends come from grocery stores or online shops, ready to melt gooey into your creamy masterpiece.
Skip grating and mix cheddar, Gruyère, mozzarella, and sometimes Parmesan, all in one bag. These blends crave heat, baking into golden, crunchy tops or swirling through pasta for ultimate cheesy comfort.
You choose the adventure!
Bottom Line
Let your cheesy adventure begin!
From classic mozzarella to fiery nacho blends, you’ve explored a world of shredded cheese possibilities.
Now, be open to getting creative and see what entices your taste buds the most!
The melty, gooey, and delicious journey awaits.
FAQs
What is the Best Shredded Cheese for Buffalo Chicken Dip?
For a classic Buffalo Chicken Dip, Pepper Jack takes the crown!
Its sharp cheddar-like base gets a kick of spice from jalapeño peppers, perfectly complementing the fiery buffalo sauce.
It melts well, creating a creamy, gooey texture, and its bold flavor stands up to the punchy dip without getting lost.
What is the Best Shredded Cheese for Hot Dogs?
The best cheese for hot dogs depends on your taste.
For a classic touch, go for Monterey Jack. Its mild, buttery flavor and smooth melt complement the savory hot dog without overpowering it.
If you like things zestier, try Colby Jack for a hint of cheddar sharpness.
For a smoky twist, go for a blend with smoked Gouda.
Be open to experimenting and what entices your taste buds the most.
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