Cheese Unripened Cheeses Varieties Cottage Cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Mozzarella di bufala Feta

Cheese Varieties Semi-Soft Cheeses Bel Paese Fontina Port Salut American Muenster Brick

Cheese Varieties Soft Ripened Cheeses Brie Camembert Chaource Explorateur Brillat-Savarin St. André Boursault Boursin Liederkranz Limburger

Cheese Varieties Hard Cheeses Cheddar Colby Appenzeller Monterey Jack Emmenthaler Gruyére Comté Appenzeller Raclette Edam Gouda Provolone

Cheese Varieties Blue-Veined Cheeses Roquefort Maytag Stilton Gorgonzola Cabrales Bleu de Bresse, Fourme d’Ambert Pipo Crem’ Saga Bavarian Blue Blue Castello

Cheese Varieties Goat Cheeses Chèvre Montrachet Boucheron Banon (wrapped in chestnut leaves) Crottin de Chavignol Chabis Rocamadour Saint-Marcellin Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres.

Cheese Varieties Clockwise from top left: Parmigiano-Reggiano, Caerphilly, Dry Jack, Pecorino Romano, and aged Gouda. * All except Dry Jack and Gouda are hard grating (grana) cheeses.

Cheese Varieties Process Cheese Process cheese is manufactured by: Grinding one or more natural cheeses. Heating and blending them with emulsifiers and other ingredients. Pouring the mixture into molds to solidify. Process cheese is a uniform product that does not age or ripen like natural cheese. It keeps very well. It is usually mild in flavor and gummy in texture.

Cheese Varieties Storage and Service In general, the firmer and more aged the cheese, the longer it will keep. Serve cheeses at room temperature. This is the single most important rule of cheese service. Only at room temperature will the full flavors develop.

Cheese Varieties Cooking with Cheese Three varieties of cheese account for the majority of cheese used in cooking: Cheddar: Most frequently used in North American dishes. Swiss-type cheeses: Used more often in European-style dishes. Parmesan-type cheeses: Used in grated form for toppings and for seasoning and flavoring purposes.

Coffee and Tea Coffee Varieties, Roasts, and Blends Two species of coffee account for nearly all the beans grown worldwide: Arabica Delicate plants, difficult to grow. They supply 65 to 75 percent of the world’s coffee. Most of the finest coffees are from Arabica beans. Robusta Plants are hardier and easier to grow. Most are ordinary. Supermarket coffee is made from Robusta beans.

Coffee and Tea Coffee Varieties, Roasts, and Blends Each coffee berry contains two seeds. The harvested berries are fermented and hulled, yielding green or gray- green coffee beans. The green beans are roasted to develop their flavor. The degree of roasting—light, medium, dark—affects the flavor. Coffee roast varieties Left to right: city roast, medium dark roast, French roast.

Coffee and Tea Coffee Varieties, Roasts, and Blends Coffee may be purchased in whole bean or ground form. Whole beans stay fresh longer. Unopened vacuum packs of ground coffee keep well for a week or two. For many establishments, they are considered the easiest and most economical coffee purchases.

Coffee and Tea Coffee Espresso Drinks Espresso is a concentrated coffee beverage brewed in special machines from dark-roast, finely ground beans. The ground coffee is packed into a small metal filter, which is then firmly attached to the machine. Water is forced through the grounds under high steam pressure, making a small cup of strong beverage topped with a layer of rich foam called the crema. A shot of espresso is about 2 fl oz (55 mL).

Coffee and Tea Coffee Espresso Drinks The following drinks are made with brewed espresso: Cappuccino: Equal parts espresso and frothy steamed milk. Latte: One part espresso to two (or more) parts steamed milk. Café au lait: Same as latte but may be made with strong regular dark roast coffee rather than espresso. Macchiato: Espresso topped with a little frothed milk. Americano: Espresso diluted with hot water. Breve: Espresso with steamed half-and-half. Mocha: Espresso mixed with hot chocolate or cocoa, topped with whipped cream.

Coffee and Tea Tea Varieties Black tea Green tea Oolong tea Fermented by allowing the freshly harvested leaves to oxidize in a damp place. Green tea Dried without fermenting. Oolong tea Partially fermented to a greenish-brown color.

Coffee and Tea Tea Tea varieties, from left to right: Black tea, green tea, oolong tea.

Coffee and Tea Tea Varieties Herbal teas: Beverages that are brewed like tea, and are made with: Herbs Spices Dried fruits Other plant ingredients in place of tea leaves, or sometimes in addition to tea leaves.

Coffee and Tea Tea Varieties Chai: A spiced milk and tea blend originating from India. Chai is the word for “tea” in several languages. The mixed beverage called Chai is made of: Black tea Milk Spices such as cardamom, cinnamon, ginger, and black peppercorns. Sugar or another sweetener.

Coffee and Tea Tea Packaging and Market Forms Standard cup-size bags are packaged 200 to the pound (500 g). The pot-size bag (that is, individual service pot) is packaged at 150 to 175 per pound (500 g).