Different recipes from different regions will call for different types of yeast. This chart below provides a helpful equivalent for such cases wherein you can use the yeast you have on hand for what's called for in the recipe. This chart is from Baker's Manual (5th Edition) by Joseph Amendola and Nicole Rees

Fresh Yeast: very short life, need to be mixed with liquid before use.
Active Dry Yeast: has a stronger odor than instant yeast, need to be proof before use.
Instant Yeast: very convenient, just mix in the flour, but not to let the yeast contact directly with salt.