After a couple days or after any refrigeration they can be "regenerated" with a couple seconds in a microwave, but they will not be the same or as fresh. They are good in an omelete or breaded and fried at this point. After a few days they will be like a young colby or cheddar.
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|Colby cheese
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|Wisconsin
|Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
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|Colby-Jack cheese
|
|
|A marbled cheese composed of Colby and Monterey Jack. It is often used in meat and cheese trays.
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|Colorado Blackie
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|Colorado
|A cheese from the American West named for its black waxed rind.
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|Cream cheese
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|Creole cream cheese
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|Cup Cheese
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|Farmer cheese
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|Hoop cheese
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|A cheese made only using milk
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|Humboldt Fog
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|California
|A mold-ripened cheese with a central line of edible white ash much like Morbier
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|Liederkranz cheese
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|Monterey Jack
|
|
|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
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|Muenster cheese
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|Nacho cheese
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|Texas
|A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
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|Pepper jack cheese
|
|
|A variety of Monterey Jack
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|Pinconning cheese
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|Michigan
|An aged variety of Colby
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|Provel cheese
| File:Provel.jpg
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|A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
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|Red Hawk
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|Northern California
|A soft, mildly salty cheese
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|String cheese
|
|
|The particular American variety of Mozzarella with a stringy texture
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|Teleme cheese
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|-
|Cottage cheese
|
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|It is a fresh cheesecurd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
|}
|Wisconsin
|Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose (milk sugars). Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar. It melts well.
|-
|Colby-Jack cheese
|
|
|A marbled cheese composed of Colby and Monterey Jack. It is often used in meat and cheese trays.
|-
|Colorado Blackie
|
|Colorado
|A cheese from the American West named for its black waxed rind.
|-
|Cream cheese
|
|
|
|-
|Creole cream cheese
|
|
|
|-
|Cup Cheese
|
|
|
|-
|Farmer cheese
|
|
|
|-
|Hoop cheese
|
|
|A cheese made only using milk
|-
|Humboldt Fog
|
|California
|A mold-ripened cheese with a central line of edible white ash much like Morbier
|-
|Liederkranz cheese
|
|
|-
|Monterey Jack
|
|
|An American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.
|-
|Muenster cheese
|
|
|
|-
|Nacho cheese
|
|Texas
|A generic name used to refer to a variety of processed cheese sauces flavored with peppers and spices, typically poured on top of nachos or served on their own as a dip for a variety of foods. Nacho cheese is also referred to as simply "queso."
|-
|Pepper jack cheese
|
|
|A variety of Monterey Jack
|-
|Pinconning cheese
|
|Michigan
|An aged variety of Colby
|-
|Provel cheese
| File:Provel.jpg
|
|A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses. Particularly popular in and around St Louis, MO.
|-
|Red Hawk
|
|Northern California
|A soft, mildly salty cheese
|-
|String cheese
|.jpg)
|
|The particular American variety of Mozzarella with a stringy texture
|-
|Teleme cheese
|
|
|
|-
|Cottage cheese
|
|
|It is a fresh cheese curd product with a mild flavor and soupy texture. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
|}
