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

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

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

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

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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).

15. 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.

16. 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.

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

18. 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.

19. 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.

20. 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).