Cheese Identification Dairy Foods CDE

Class 2: Identification of Cheeses Ten Samples of Cheeses in a class Each cheese is worth 2 points Total of 20 points 18 minutes to complete class Can have repeated cheeses Don’t always go by color Can have all white cheeses

Types of Cheeses 17 Types of Cheeses Monterey (Jack) Blue Brick Brie/Camenbert Chedder- Mild Chedder- Sharp Cream/Neufchatel Edam/Gouda Monterey (Jack) Mozzarella/Pizza Processed American Provolone Swiss

Blue semi soft, past, and crumbly Tangy, peppery, spicy White marbled with blue-green mold

Brick Semi-soft, elastic, many small mechanical openings Mild to moderately sharp and sweet Light yellow to orange

Brie/Camembert soft, thin crust, creamy interior Mild to pungent taste Brown and White crust and creamy yellow interior

Mild Cheddar Firm and smooth, some mechanical openings Mild, tangy taste Yellow-orange to white in color

Sharp Cheddar Smooth and waxy, some mechanical openings Sharp, nut like Yellow-orange to white in color Sharp Cheddar sticks to the teeth

Cream/Neufchatel Soft and smooth texture Mild, slight acid White to light cream

Edam/Gouda Mellow-nut like taste Semi-soft to firm texture Creamy yellow-orange color Comes in circle form in stores Red waxy covering

Monterey (Jack) Sweet nut like taste Firm in texture White in color

Mozzarella/Pizza Cheese Mild delicate flavor Firm, plastic texture Creamy white in color As time goes cheese gets greasy

Processed American No holes soft Mild, sweet taste Taste mild

Provolone Firm Texture Hard, stringy Bland to sharp, smoky, and salt taste Smells Smoky Light golden yellow to brown

Swiss Firm and smooth texture medium to large round eyes (holes) Sweet, nut like flavor Pale light yellow color