Cheddar and beyond

If you're like the majority of Canadians, a glimpse into your refrigerator cheese drawer will reveal a block of Cheddar cheese. Not surprising, as it's the No. 1 cheese Canadians turn to for snacking and cooking. Whether you prefer a mild orange or an aged white, chances are you love your Canadian Cheddar. To keep up with the country's cravings, Canadian dairy farmers produce up to 120,000 tons of it annually, with only about 5,000 of those tons being exported worldwide.

But what about all those other Canadian cheeses overflowing the counters at the grocery store? Choosing a variety other than comfortable old Cheddar can be a bit overwhelming. The good news is? There are plenty of excellent substitutions for Canada's favourite cheese, both for snacking and cooking.

Sometimes simply changing the cheese changes the taste of a dish completely, resulting in a brand-new recipe you'll love.

Organized from mildest to strongest in flavour, the Canadian cheeses below make excellent Cheddar substitutes. Use them on their own or combine with Cheddar for a new twist on your favourite snacks and recipes.

Havarti: This semi-soft cheese has a mild, sweet buttery flavour that kids will love as a snack or on crackers. Look for it plain, or dotted with herbs (such as dill) or hot pepper flakes. It melts quickly into gooey strings at high temperatures and combines well with Cheddar for an over-the-top grilled cheese sandwich. Try cubed Havarti on top of fresh leafy salads, or shred and use it as a replacement for Cheddar in biscuits, quick breads, scalloped potatoes, soufflés or omelettes.

Monterey Jack: A North American creation, Monterey Jack is a semi-soft cheese with a lovely soft texture. It's prized for its mild, slightly-sharper-than-Cheddar bite. Whether you like it speckled with jalapeño peppers or not, Monterey Jack makes a great topping for Mexican foods, such as quesadillas, burritos, chili and nachos. Or add it to your favourite corn bread recipe for a cheesy treat. Monterey Jack also makes a great snacking cheese simply melted on crackers.

Gruyère: Across Canada, cheesemakers produce fabulous Canadian Gruyère which is delicious to eat out of hand and very versatile for cooking. It is pale yellow, with distinctive holes, or eyes, throughout the body of the cheese. It has a stronger taste than Cheddar, with buttery, nutty notes. Available either plain or smoked, Gruyère is ideal for dishes that contain potatoes, pasta or rice. Substitute it for Cheddar to make decadent macaroni and cheese or scalloped potatoes. It melts wonderfully, turning golden and gooey at high temperatures, making it the perfect cheese for gratins or atop onion soup.

Provolone: This firm cheese ranges from quite mild to sharp in flavour. It's available plain or smoked and makes a scrumptious appetizer when cubed and served with a platter of meats and olives. Or take advantage of it's ooey-gooey melting properties and use in pastas or grated over hearty Italian-style soups, such as minestrone.

Feta: Soft and salty Canadian Feta is is well-known for its extensive use in salads and Greek-style cuisine. While its texture is quite different from that of Cheddar (mainly because it is ripened in brine, which also contributes to its salty flavour), feta can be used anyplace Cheddar normally appears. Try it crumbled on salads, or atop soups or chili. Instead of melting at high temperatures like Cheddar, feta softens, making it great for omelettes, casseroles or savoury pastries.

Armed with all these tasty options, it's time to try something new. So head to the grocery store and discover a world of new Canadian cheeses.