The following is an alphabetical list of some of the more popular cheeses with their description and best uses.  After the list is a chart showing which cheeses go best with which wines.

Snacking - can be spread on crackers or cut into cubes and slices for eating out of hand.
Cooking - generally melts smoothly and combines with other ingredient flavors for use in sauces, casseroles, and
                other entrees.
Cubing - cuts nicely into chunks for salads and cheese trays.
Shredding - produces long, narrow strips for use as a topping and in cooking.
Slicing - cuts easily into slices and generally melts well for use in sandwiches.
Grating - can be grated into very fine pieces for use as a topping and in cooking.
Crumbling - breaks easily into small pieces for potato or salad toppings or for use in fillings, dips and dressings.

American
Smooth, semi-soft texture; orange; mild, milky flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Asiago
Semifirm to hard texture, depending on length of curing; light yellow; sharp flavor.  Best for grating, snacking, in cooking.

Bel Paes
Smooth with texture of firm butter; creamy yellow with gray surface; rich and sweet to moderately robust flavor.  Best for snacking.

Blue
Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor.  Best for crumbling, in cooking.

Brick
Semisoft in texture; creamy white; mild and sweet to pungent and slightly tangy flavor.  Best for slicing, snacking, in cooking.

Brie
Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor.  Best for snacking, in cooking.

Camembert
Soft, almost fluid inside texture with gray-white edible crust; cream-colored interior; slightly tangy and earthy flavor.  Best for snacking.

Cheddar
Firm, smooth texture; white to orange; mild to sharp flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Cheshire
Hard, crumbly texture, made in red, white, or blue; intense tangy, salty flavor.  Best for crumbling, slicing, snacking.

Colby
Firm body and open texture; light yellow to orange; mild to mellow flavor.  Best for shredding, slicing, snacking, in cooking.

Colby-Monterey Jack
Firm, smooth texture; a blend of orange Colby and whit4e Monterey Jack with mottled appearance, often called co-jack; mild, milky flavor.  Best for shredding, slicing, snacking, in cooking.

Edam
Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor.  Best for slicing, snacking, in cooking.

Feta
Soft, crumbly texture; white; sharp, salty flavor.  Best for crumbling, snacking, in cooking.

Fontina
Semisoft to firm texture, depending on the age, with small holes; ivory with a wax rind; pleasant aroma with a delicate to full flavor.  Best for snacking, in cooking.

Gjetost
Hard texture; light brownish yellow; sweet caramelized flavor.  Best for slicing, snacking.

Gorgonzola
Softer, creamier than most blue cheeses; made from cow's milk and streaked with greenish veins; less pungent flavor than most other blue cheeses.  Best for crumbling.

Gouda
Semisoft to hard texture, smooth, with small holes; yellow; mild and nutty to sharp flavor.  Best for cubing, slicing, snacking, in cooking.

Gruyere
Firm texture with small holes; ivory; mild, nutty flavor.  Best for shredding, slicing, snacking, in cooking.

Jarlsberg
Smooth, firm, with small holes: white to light yellow with natural rind covered with yellow wax; very mild flavor.  Best for cubing, shredding, slicing, snacking.

Limburger
Soft, creamy texture; pale yellow; very pungent aroma and robust flavor when aged.  Best for snacking.

Monterey Jack
Smooth, semisoft to hard texture; creamy white; mild to mellow flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Mozzarella
Smooth, semisoft, chewy texture; creamy  white; mild, delicate flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Muenster
Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Parmesan
Hard, dry texture; pale yellow; sharp, salty flavor.  Best for grating, in cooking.

Port du Salut
Smooth, semisoft texture; creamy yellow with orange rind; mild to robust flavor.  Best for snacking.

Provolone
Firm, smooth texture; creamy yellow; mild to sharp with a light, smoky flavor.  Best for cubing, shredding, slicing, in cooking.

Romano
Hard, dry texture; light yellow; sharp, piquant flavor.  Best for grating, in cooking.

Roquefort
Made from unskimmed sheep's milk and aged in rustic limestone caves - exclusively produced within the city of Roquefort, France; very rich with pungent, salty flavor.  Best for crumbling.

Sapsago
Hard, dry texture; light green; tangy and spicy with an herb flavor.  Best for grating.

Scamorze
Semisoft texture; light yellow; delicate, nutty flavor.  Best for cubing, shredding, slicing, snacking, in cooking.

Swiss
Smooth, firm texture with large holes; creamy, pale yellow, mellow, nutty flavor.  Best for cubing, shredding, slicing, snacking, in cooking.