There is reason behind their popularity as they lend themselves to many roles because of their textures and appealing flavors. For instance, even if Parmesan is not quite as versatile, there is more to do with it than sprinkle it on top of pasta. Substitute them for Swiss, Cheddar, cream, or Parmesan. But crossing family lines only take a little extra thought. The cheeses that can go into hot soups must melt smoothly without becoming stringy.
More restrictions apply to cheeses that go into sweet desserts.
Usually, only the mild-flavored fresh types will do. Take omelets, for example. An untried cheese can stimulate new interest in an old dish. This can also be true of crepes, souffles, and pastas. Blending two, three, or even four cheeses within a single dish is also reqarding.