A Comprehensive Guide to Cheese in Foodservice

Cheese is one of the most versatile and beloved ingredients in the foodservice industry. It appears on nearly every restaurant menu in some form, from the mozzarella on a pizza to the Parmigiano-Reggiano grated over pasta, from the cheddar on a burger to the Brie on a charcuterie board. For foodservice operators, understanding the different types of cheese, how to store them properly, and how to use them effectively can elevate your menu and improve your margins.

At Cara Donna Provision Co., cheese has always been one of our core product categories. We supply dozens of varieties from Italian, domestic, and specialty producers to restaurants and delis throughout New England. This guide shares the knowledge we have accumulated over more than three decades in the business.

Major Cheese Categories for Foodservice

Cheeses are classified in several ways, including by milk type, texture, aging process, and region of origin. For foodservice purposes, understanding cheese by texture and application is most practical.

Fresh Cheeses

Fresh cheeses are unaged or minimally aged, with a soft texture and mild, milky flavor. They are highly perishable and must be used quickly after opening.

Mozzarella (fresh): Made from cow's milk or water buffalo milk (mozzarella di bufala), fresh mozzarella is essential for Caprese salads, Neapolitan pizza, and Italian sandwiches. It should be stored in its brine or whey and used within a few days of opening.
Ricotta: A soft, creamy whey cheese used in lasagna, stuffed shells, cannoli, and as a pizza topping. Whole-milk ricotta has a richer flavor than part-skim varieties.
Burrata: A fresh mozzarella shell filled with cream and soft cheese curds. Once a specialty item, burrata has become increasingly popular as a restaurant appetizer and salad ingredient.
Mascarpone: A rich, creamy Italian cheese essential for tiramisu and used in savory sauces and risottos.

Semi-Soft Cheeses

Semi-soft cheeses have a smooth, pliable texture and melt well, making them popular for sandwiches, burgers, and cooking applications.

Provolone: Available in mild (dolce) and sharp (piccante) varieties, provolone is a staple of Italian sandwiches and subs. It melts smoothly and is also used on cheesesteaks, burgers, and pizza.
Fontina: An Italian alpine cheese with a creamy, nutty flavor that melts beautifully. Excellent for fonduta (Italian fondue), gratins, and gourmet sandwiches.
Havarti: A Danish cheese with a buttery flavor and creamy texture, popular for sandwiches and cheese boards.

Hard and Aged Cheeses

Hard cheeses are aged for extended periods, developing concentrated flavors and a firm, granular texture. They are typically grated or shaved rather than sliced.

Parmigiano-Reggiano: Often called the king of cheeses, authentic Parmigiano-Reggiano from Italy is aged for a minimum of 12 months and up to 36 months or more. Its complex, nutty, savory flavor makes it indispensable in Italian cooking. Use it grated over pasta, shaved onto salads, or in chunks on a cheese board.
Pecorino Romano: A sharp, salty sheep's milk cheese from central Italy. It is the traditional cheese for pasta alla carbonara, cacio e pepe, and amatriciana. Its assertive flavor means a little goes a long way.
Grana Padano: Similar to Parmigiano-Reggiano but typically less expensive, Grana Padano is an excellent value option for cooking applications where the subtle flavor differences are less apparent.
Asiago: Available in fresh (pressato) and aged (d'allevo) varieties. Aged Asiago is a firm, crumbly cheese with a sharp, nutty flavor suitable for grating.

Blue Cheeses

Blue cheeses are characterized by veins of blue-green mold that give them a distinctive sharp, tangy, and sometimes pungent flavor. They add bold flavors to salads, burgers, steaks, and cheese boards.

Gorgonzola: Italy's most famous blue cheese, available in dolce (mild, creamy) and piccante (firm, sharp) varieties. Gorgonzola dolce is particularly popular as a sauce ingredient and salad component.
Roquefort: A French sheep's milk blue cheese with a complex, tangy flavor.
Domestic blues: American producers like Maytag, Rogue Creamery, and Jasper Hill Farm create excellent blue cheeses that rival European imports.

Proper Storage and Handling

Cheese is a living product that continues to develop in flavor and texture after it leaves the producer. Proper storage is essential for maintaining quality and preventing waste.

Temperature: Most cheeses should be stored at 34-38°F (1-3°C). Temperatures that are too cold can damage texture and flavor, while temperatures that are too warm accelerate aging and spoilage.

Wrapping: Once opened, cheese should be wrapped tightly to prevent drying out and absorbing odors from other foods. Use cheese paper or wax paper for whole pieces, and plastic wrap or sealed containers for cut portions. Avoid wrapping cheese too tightly in plastic, which can trap moisture and promote mold growth.

Fresh cheeses are the most perishable and should be used within a few days of opening. Keep them in their original liquid (brine, whey) when possible.

Hard cheeses are the most durable. A well-wrapped piece of Parmigiano-Reggiano can last several weeks in the refrigerator. If surface mold develops on hard cheese, simply cut away about one inch around the affected area; the remaining cheese is safe to use.

The USDA provides detailed guidance on handling mold on cheese and other dairy products.

Cheese in Menu Applications

Understanding how different cheeses behave in various applications helps you make better purchasing and menu decisions.

Application	Best Cheeses	Key Considerations
Pizza	Low-moisture mozzarella, fresh mozzarella, provolone	Meltability, browning, moisture content
Sandwiches	Provolone, fresh mozzarella, cheddar, Swiss	Sliceability, flavor balance, melting properties
Pasta	Parmigiano-Reggiano, Pecorino Romano, ricotta	Flavor intensity, texture when heated
Charcuterie boards	Mixed selection of 4-6 varieties	Flavor contrast, visual variety, pairings
Burgers	American, cheddar, blue cheese, provolone	Melting properties, flavor strength
Salads	Gorgonzola, feta, shaved Parmigiano, goat cheese	Crumblability, flavor impact, portion control

Cheese is not just an ingredient; it is a featured player on your menu. Customers notice the difference between authentic Parmigiano-Reggiano and a domestic imitation, and they appreciate restaurants that invest in the real thing.

Cost Management Strategies

Cheese can be one of the most significant food costs in a restaurant. Here are strategies for managing cheese costs without sacrificing quality:

Buy in larger formats: Purchasing whole wheels or large blocks and cutting in-house costs less per pound than pre-sliced or pre-shredded products. The trade-off is labor and the need for proper cutting equipment.
Use rinds and scraps: Parmigiano rinds add incredible flavor to soups, stocks, and sauces. Cheese scraps can be used in staff meals, bread dough, or pureed into spreads.
Portion control: Weigh cheese portions for consistent food costs. A quarter-ounce difference per serving adds up across hundreds of plates.
Strategic menu placement: Feature premium cheeses in dishes with the highest perceived value and margin. Use more economical options where the cheese is one of many ingredients.

The Craft Cheese Movement

New England has become a hotbed of artisan cheese production. Creameries in Vermont, Massachusetts, Maine, and Connecticut are producing world-class cheeses that rival the best European imports. Featuring local artisan cheeses on your menu supports the regional economy and gives your customers a unique product they cannot find anywhere else.

Your distributor can help you navigate the growing landscape of domestic artisan cheeses and find products that fit your menu and budget. At Cara Donna Provision, we are always expanding our cheese selection to include the best of what local and imported producers have to offer. For a deeper exploration of cheese varieties worldwide, the comprehensive list of cheeses on Wikipedia catalogs hundreds of varieties from around the globe.