Three varieties of cheese account for the majority of cheese used in cooking. Cheddar is the most frequently used in North American dishes, especially in sauces, as casserole ingredients, and as a melted or gratinéed topping. Swiss-type cheeses are used more often in European-style dishes. Emmenthaler and Gruyère are essential ingredients for fondue, Mornay sauce, gratinéed dishes, soufflés, and quiches. Parmesan-type cheeses are used in grated form for toppings and for seasoning and flavoring purposes.
Many other varieties are called for in specialized recipes, such as mozzarella and ri-cotta in Italian-style dishes.
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