1. Cheese Identification
Dairy Foods CDE

2. 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

3. 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

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

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

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

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

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

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

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

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

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

13. Processed American
No holes soft
Mild, sweet taste
Taste mild

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

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