Cheese

Asiago: - Is a hard cheese with a dry grainy texture due to the long ripening process. It has a fairly pronounced flavour and goes very well along side fresh pears.

Bocconcini: - is an unripened semi-soft cheese that has an elastic texture.

Brie: - a surface-ripened soft cheese with a smooth texture. Can be purchased at various degrees of 'butter'.

Brick: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Caciocavallo: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Camembert: - is a surface-ripened soft cheese with a bloomy rind.

Cheddar: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Cheshire: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Chèvre: - is a goat's milk cheese. The flavour can be mild (fresh), or salty (soft). Can be semi-soft, or hard. You can tell the age of the cheese by the flavour. The older, the saltier.

Colby: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Cottage Cheese: - is considered an 'unripened' cheese. Is soft & creamy. Is available in 1%, 2% and 4% butterfat, or dry.

Danbo: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Danish Blue: - Is identified by the blue veins running throughout it. The flavour is very distinctive.

Emmenthal: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Farmer: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method. Is purchased in a block, and is off- white in color.

Feta: - Is a semi-soft surface-ripened cheese with a pronounced flavour. Is the main cheese used in Greek Salad.

Fontina: Italian - made from cow's milk. Is a firm, interior-ripened cheese with a fairly sharp flavour. Is ideal for many recipes and goes well melted over pasta.

Friulano: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Gloucester: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Gorgonzola: Italian - made from cow's milk. It is identified by the blue veins running throughout it. The flavour is very distinctive. Melt with a little butter or cream, & it becomes a wonderful creamy sauce.

Gouda: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Havarti: - is an interior-ripened, semi-soft cheese with a mild flavour.

Jarlsberg: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Leicester: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Limburger: is a semi-soft surface-ripened pungent flavoured cheese.

Marble: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method. Is usually purchased in a block and is a white & yellow cheese with is marbled for appearance.

Mascarpone: - is an 'unripened' cheese. Is soft and creamy.

Monterey Jack: - is an interior-ripened, semi-soft cheese with a mild flavour.

Mozzarella: Italian - The more common brands are made from cow's milk. Is an unripened-semi-soft cheese, and when heated becomes much like elastic. Is usually used shredded over pizza, however is a great mild white cheese served with hors d'oeuvres.

Muenster: - is an interior-ripened, semi-soft cheese with a mild flavour.

Neufchâtel: - is an 'unripened' cheese. Is soft & creamy.

Parmesan: Italian - made of skimmed cow's milk, aged for 18 months before used. Is called a 'hard' cheese, and is cooked & pressed. Buy in a wedge from a good specialty shop, and shred as needed. Try to stay away from the already grated varieties, as the flavor is not as nice.

Port Salut: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Provolone: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Quark: - is an 'unripened' cheese. Is soft & creamy.

Raclette: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Ricotta: Italian - The real ricotta is a delicious light and delicately flavored unripened cheese. Buy it in a good specialty shop, and try not to buy the ricotta sold in plastic containers. This cheese is used as the base for many stuffing's for filled pasta.

Romano: Italian - is known as Pecorino Romano, and is made of ewe's milk. It has a sharp pungent taste. It is considered to be a hard cheese, which is cooked & pressed giving it a dry graininess because of the long ripening process. Buy it in a wedge, and use it grated over pasta.

Roquefort: - Is identified by the blue veins running throughout it. The flavour is very distinctive.

Saint Paulin: - is an interior-ripened, semi-soft cheese with a mild flavour.

Samsoe: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Stilton: - Is identified by the blue veins running throughout it. The flavour is very distinctive.

Swiss: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.

Tilsit: - is a firm interior-ripened cheese whose flavour can range from mild to sharp, depending on the length of ripening, and by which method.