Ahh, The Power of Cheese

Brie and Camembert BREE and CAMEMBERT French decent creamy and pale colored Soft cheese covered with a thin, edible, feltlike crust

Mozzarella Origins in Italy. #1 Cheese used in the food industry. Semi-soft made from whole or partially skimmed milk, white color Curds are kneaded or stretched and it is not aged Mild flavor White soft elastic tears into strips (rubber like)

Provolone Pro-vo-lo’neh Cuts without crumbling. Firm texture full flavor more flavor than Mozzarella Flavor can be bland acid to sharp, usually smoked flavor Light yellow to golden brown Comes in cannonball shapes

Colby A lovely cheese from the great state of Wisconsin! Fresh form is known as the favorite treat, CURDS!! Curds are sprayed with cold water and stirred to keep them from knitting together. Pressed into shape with many small openings Hard texture but softer than cheddar White to light yellow Mild to mellow flavor Aged 1-3 months

Edam and Gouda Goo-dah EE-dum Dutch origins Wheel or wedge shape Buttery flavor Wax covering- red, with creamy yellow or peachy coloring Light Buttery nutty, with smooth creamy texture Hard texture but softer than cheddar Made from lowfat milk

Cheddar Only Cheese produced in US prior to 1850. Accounts for 1/2 of all Cheese in the U.S. English Origins Aging makes the flavor Mild usually aged 2-3 months Sharp usually aged 8-12 months Medium, mild, sharp, and aged Hard cheese Interior is usually yellow but can be white

Brick Origins in Wisconsin Semi soft, smooth Has small and irregular holes Mildly pungent, sweet, and nutty flavor Is a relative of Limburger, which has a pungent aroma It gains aroma with age Light yellow to orange

Swiss Origin in Switzerland, Americans copied the recipe and gave it a tune up. Hard cheese, characterized by Holes Flavor is sweet and nut-like aged 3-9 months Light yellow Made from lowfat milk, one of the most difficult to make Holes made by gases given off

Monterey Jack Semi-soft Mild flavor, aged 1-3 months Creamy white color Small holes throughout the cheese

Muenster Mun’-ster Origins in France semi soft Very smooth, waxy texture Mild to mellow flavor, aged 1-8 weeks Orange or white surface; creamy white interior.

Processed American A blend of natural American cheeses (cheddar, colby, washed curd cheeses) made by grinding, heating, and emulsifying, resulting in a smooth plastic-like texture White to yellow-orange Mild flavor

Cream/Neufchatel Very white in color Soft cheese Mild/acidic flavor, not aged Soft and smooth

Blue White in color, marbled with blue-green mold Tangy, spicy, rancid flavor Soft, sometimes crumbly Mold spores are introduced into the curd just before it is pressed The cheese must be opened to allow penetration of air because mold is aerobic