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 Blue Brick Brie/Camenbert Chedder- Mild Chedder- Sharp Colby Cream/Neufchatel Edam/Gouda Monterey (Jack) Mozzarella/Pizza Munster Processed American Provolone Swiss Feta Cheese Romano Havarti
Blue semi soft, pastey, 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
Colby Has tiny open holes Softer texture than cheddar Mild tasting White to medium yellow orange
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
Munster Semi-soft, waxy small mechanical openings Mild flavor Yellow, tan, or white surface, creamy inside. Orange covering on cheese
Processed American No holes soft Mild, sweet taste Taste mild
Provolone Firm Texture Hard, stringy Bland to sharp, smokey, and salt taste Smells Smokey Light golden yellow to brown
Swiss Firm and smooth texture medium to large round eyes (holes) Sweet, nut like flavor Pale light yellow color