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1. There are so many cheeses it’s impossible to cover them all. When substituting, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. Here are widely available cheeses (predominantly cow’s milk) broken into broad categories: TypesExamplesFresh, unripened cheese (soft and wet)Cottage cheese, cream cheese, fromage blanc, ricottaSoft-ripened cheese (creamy)Brie, Camembert, Pont l’Evêque, taleggioSemifirm or semisoft cheesesCheddar, Colby, Edam, fontina ... 2. Asparagus, cabbage (bok choy, broccoli, broccolini, brussels sprouts, cauliflower, kale), celery, corn, eggplant, fennel, mushrooms, peas, peppers, summer squash, zucchini. 3. Root vegetables (beet, carrot, celery root, parsnip, potato, sweet potato, turnip), winter squash (such as butternut squash, delicata, kabocha, pumpkin).
