Cheese is one of the most versatile ingredients in cooking. It adds a creamy, rich, and flavorful element to both savory and sweet dishes. When melted or softened, cheese becomes a smooth and luscious texture that complements everything from appetizers to desserts. While there are hundreds of cheese varieties to choose from, creamy cheeses are some of the most popular options for cooking and baking. The velvety texture and mild flavors of creamy cheeses make them easy to incorporate into recipes. Here is an overview of some of the best creamy cheeses to use for cooking.
Soft Ripened Cheeses
Soft ripened cheeses are some of the creamiest, dreamiest cheeses for cooking. These cheeses ripen from the outside in, resulting in a gooey interior and a rind with a white mold. Soft ripened cheeses have a smooth, spreadable texture when at room temperature. Their tangy, earthy flavors pair well with fruits, nuts, herbs, and vegetables. Popular soft ripened cheeses include brie, camembert, ricotta salata, and robiola.
Brie
Brie is arguably the most famous soft ripened cheese. Originating in France, it has a distinct white mold rind and smooth, buttery interior. When baked or melted, brie becomes even creamier with notes of toasted nuts and caramel. Brie is delicious in baked brie appetizers with fruit preserves or chutneys. It also melts beautifully on top of roasted vegetables, meats, and soups. For sweet applications, try baking brie into pastries or using it as a creamy element in desserts like cheesecake. At room temperature, brie is spreadable on bread or crackers.
Camembert
Camembert is another iconic soft ripened cheese that hails from France. It has a surface mold rind and a rich, creamy interior with an earthy flavor. Like brie, camembert becomes very runny and oozy when baked or melted. It works nicely in savory tarts, quiches, sandwiches, and dips. Camembert also pairs well with fruit, nuts, honey, and fresh herbs. Try spreading it on apple slices or drizzling the cheese with honey for a sweet snack.
Ricotta Salata
Ricotta salata is a fresh Italian cheese made from whey leftover from other cheesemaking. Unlike most soft cheeses, ricotta salata maintains its shape and can be sliced or crumbled. When cooked, it softens into a creamy, milky texture. Ricotta salata adds a mild, salty flavor to salads, pastas, pizzas, and antipasto platters. It also works nicely when baked into breads, tarts, or custards.
Robiola
Robiola is an Italian soft ripened cheese that comes in small rounds with a bloomy rind. The interior paste is smooth, dense, and mildly tangy. Robiola melts beautifully and can be incorporated into soups, risottos, savory tarts, and stuffed pastas. It also makes a creamy cheese plate accompaniment with fresh and dried fruits.
Washed Rind Cheeses
Washed rind cheeses are rubbed or washed with brine or other liquids during the ripening process. This helps develop a sticky, pungent rind and an ultra soft, fudgy interior. The rinds of washed rind cheeses are typically orange, reddish-brown, or pinkish in color. Although they have very strong aromas, washed rind cheeses become sweet and mild when cooked. Popular varieties for cooking include taleggio, morbier, and fontina val d’aosta.
Taleggio
Taleggio is an Italian washed rind cheese with a signature orange rind and rich, meaty flavors. It has a doughy, thick texture when melted that is perfect for oozing over pizzas, flatbreads, and toasts. Taleggio also adds savoriness when blended into dips, soups, or polenta. Use it to make indulgent grilled cheese sandwiches or pair it with fruit preserves for a unique take on a cheese plate.
Morbier
Morbier is a French semi-soft cheese with a thin ash line running horizontally through the middle. It has a sticky orange rind and a creamy, supple paste. When melted, Morbier becomes deliciously gooey and pairs nicely with aromatic ingredients like nuts, mushrooms, apples, and onions. It works well in sandwiches, savory galettes, or French onion soup. Morbier also stands out on a cheese plate when served with nuts, fruit, and rustic bread.
Fontina Val d’Aosta
Fontina val d’Aosta is an Italian washed rind cheese protected by the designation of origin (DOP). It has a dense texture and earthy, nutty flavor that intensifies when melted. Fontina is a common ingredient in Italian cuisine, often baked into pizzas or layered into lasagnas. It also melts beautifully in risottos, pastas, soups, and creamy sauces. For an appetizer, try baking fontina and serving it drizzled with honey over crostini.
Semi-Soft Cheeses
Semi-soft cheeses generally have a pliable, smooth texture without being overly runny. They hold their shape when cooked but melt into a creamy consistency. Many semi-soft cheeses get their signature “eyes” from small pockets of carbon dioxide or other gasses formed during production. Popular semi-soft cheeses for cooking include gouda, havarti, gruyere, and provolone.
Gouda
Gouda is a Dutch cheese known for its complex, nutty flavor that intensifies with age. Young gouda is creamy and mild, while aged gouda has crunchy crystallization and deep caramel undertones. Gouda is excellent for melting into dips, soups, sandwiches and entrées. Try baking it into macaroni and cheese or grilled cheeses. Aged gouda also stands out served with spicy mustards, nuts, and dried fruits.
Havarti
Havarti is a semi-soft Danish cheese with small eyes throughout the supple paste. It has a mild, buttery flavor that pairs well with herbs and spices. Havarti melts smoothly without separating, making it perfect for grilled cheese sandwiches, cheese dips, and baked dishes. For a twist, try making beer-battered havarti bites or blending havarti with jalapeños into a spicy dip.
Gruyere
Gruyere is a savory Swiss cheese with a dense, fudgy texture full of tiny eyes. It has deep, caramelized flavors that come from its extended aging process. Gruyere is a common addition to French onion soup, fondues, and potato gratins. It also melts wonderfully over roasted vegetables, in croques monsieur sandwiches, or shredded over pizza. For an appetizer, try baking gruyere studded with nuts or wrapping it in puff pastry.
Provolone
Provolone is an Italian semi-soft cheese that comes in various shapes and aging levels. Young provolone is milky and mild, while aged provolone has a drier texture and more pronounced smoky, nutty notes. Provolone melts extremely well, making it a staple topping for pizza, flatbreads, sandwiches, and casseroles. Try using provolone piccante for extra bite, or incorporate smoked provolone for deep, savory flavor.
Blue Cheeses
Blue cheeses get their unique flavor, aroma, and veining from Penicillium mold spores added during production. This imparted “blue” veining ranges from subtle to prominent depending on the cheese style. Although they have potent smells, blue cheeses melt into a rich creaminess perfect for cooking. Popular options include gorgonzola, blue cheese, and stilton.
Gorgonzola
Gorgonzola is an Italian blue cheese known for being creamy and sweet with a pungent undertone. When cooked, gorgonzola becomes thick and lush while retaining some crumbly texture. It works nicely baked into risottos, polenta, crackers, and tarts. Gorgonzola dolce is aged for less time and has a milder flavor perfect for pizza, pasta, and gnocchi.
Blue Cheese
Traditional blue cheese has a very sharp, funky flavor profile. When melted, it loses some of its pungency and becomes an umami-rich addition to sauces, dips, dressings, and baked dishes. Try mixing blue cheese into burger patties or layering it into a roasted vegetable lasagna. A little blue cheese also packs a punch of flavor when added to mashed potatoes.
Stilton
Stilton is an iconic English blue cheese. While crumbly when cold, it melts into a creamy sauce-like consistency. Stilton pairs nicely with fruits and nuts to balance its potent flavor. It works well baked into tarts with pears or apples, or melted over steak for a quick pan sauce. For a warm appetizer, try baking stilton inside puff pastry with dried cranberries.
Fresh Cheeses
Fresh cheeses have a light, fluffy texture and mild taste. They are unripened, unaged cheeses that are best eaten within weeks of production. When cooked, fresh cheeses melt smoothly while adding a touch of richness. Popular fresh cheeses for cooking include cottage cheese, ricotta, mascarpone, and quark.
Cottage Cheese
Cottage cheese is a fresh cheese curd product with a mild, milky flavor. It comes in creamed, small curd, and large curd varieties. Cottage cheese easily incorporates into baked goods like lasagnas, yeast breads, and cheesecakes. Its creamy texture also blends well into dips, spreads, and breakfast dishes like pancakes.
Ricotta
Ricotta is a fresh Italian cheese made from the whey leftover during cheese production. It has a bright white color, fluffy texture, and delicately sweet flavor. Ricotta works nicely in cheesecakes, pastas, pizzas, savory pies, and as a substitute for cream cheese or mayo in dips. Try blending it with herbs and seasoning as the base for a creamy dressing.
Mascarpone
Mascarpone is an ultra-rich double cream or triple cream Italian cheese. It has a soft, smooth texture and mildly sweet, creamy flavor. Mascarpone is delicious whipped into desserts like tiramisu or dolloped on top of fruit tarts. It also gives a luxurious flair when folded into risotto, pasta, or dips in place of cream cheese or sour cream.
Quark
Quark is a fresh European cheese similar to sour cream or cream cheese. It has a tangy, yogurt-like flavor and smooth, spreadable texture. Quark makes an excellent lower-fat substitute for cream and sour cream in dips, sauces, soups, and baked goods. It can also be used as a base for sweet or savory cheesecakes. Try mixing quark with fresh herbs for a veggie dip or layering it into lasagna.
Cream Cheese
Cream cheese deserves its own special mention. This fresh cheese product has an ultrasmooth, creamy texture and tangy, milky flavor. Cream cheese is a beloved ingredient in countless cooked and baked applications. It melts beautifully into dips, sauces, soups, and warm appetizers. Cream cheese is also essential for making luscious cheesecakes and frostings.
Here are some of the most popular ways to use cream cheese for cooking and baking:
- Cream cheese frosting, fillings, icings
- New York-style cheesecake
- Savory dips and spreads
- Bagels with cream cheese
- Blender Hollandaise sauce
- Cream cheese pancakes and waffles
- Cream cheese mashed potatoes
- Cream cheese chicken enchiladas
- Blender tomato soup
Other Great Cheeses for Cooking
Here are some other excellent creamy cheese varieties that are versatile for cooking both sweet and savory dishes:
- Mozzarella – Melts beautifully on pizza, in casseroles, sandwiches
- Monterey Jack – Creamy texture, melts well, good for Tex-Mex dishes
- Muenster – Mild, creamy flavor, great for grilled cheese
- Port-Salut – Buttery flavor, melts nicely in baked dishes
- Queso blanco – Holds shape when cooked, good for frying, grilling
- Asiago – Firm texture, nutty flavor, nice for pizza, pasta
- Manchego – Distinct nutty, salty flavor, good for tarts, grilled cheese
Tips for Cooking with Creamy Cheese
Here are some useful tips for cooking and baking successfully with creamy cheeses:
- Bring cream cheese and brie to room temperature before using for easier blending.
- Grate hard cheeses like parmesan, asiago, and manchego for melting.
- To prevent separation, fold together cheese and liquid mixtures.
- Use cornstarch or sodium citrate as an emulsifying agent for ultra-smooth dips and sauces.
- Go low and slow when melting delicate cheeses to prevent burning or breaking.
- Combine pungent cheeses like blue and feta with milder options for better balance.
- Consider the moisture content of cheese when baking to prevent sogginess.
- For a quick cheese sauce, blend grated cheese with milk or stock and heat gently until thickened.
Pairing Cheeses with Accompaniments
Certain accompaniments can really enhance the flavors of different creamy cheeses. Here are some suggested pairings:
| Cheese | Recommended Accompaniments |
|---|---|
| Brie | Nuts, fruit preserves, honey, apples, pears, baguettes |
| Camembert | Crackers, crostini, dried apricots, fig jam, grapes, walnuts |
| Gorgonzola | Pears, apples, raisins, figs, hazelnuts, honey, crostini |
| Gruyere | Cured meats, olives, mustard, nuts, dried fruits, crusty bread |
| Goat cheese | Beets, roasted red peppers, toasted nuts, olives, honey, pita chips |
| Mozzarella | Tomatoes, basil, balsamic glaze, olives, roasted red peppers, olive oil, bread sticks |
| Stilton | Pears, apples, walnuts, port wine, crackers, crostini |
Conclusion
From soft and creamy brie to pungent blue cheese, the world of creamy, melty cheeses offers endless variety. Knowing the best options for cooking and baking can help you make the most of their luscious textures and rich flavors. Soft ripened cheeses like camembert, semi-soft types like gouda, fresh cheeses like ricotta, and powerhouses like cream cheese are all excellent choices for incorporating into sweet and savory recipes. With so many ways to cook with creamy cheeses, it’s easy to see why they are staple ingredients in kitchens everywhere.