1. Cheese

2. Mozzarella n Origins in Italy. n #1 Cheese used in the food industry. n First made from the milk of the Water Buffalo. n Curds are kneaded or stretched. n White soft elastic tears into strips.

3. Provolone n Pro-vo-lo’neh n A different culture is used in Provolone than mozzarella to make a fuller taste. n Firm texture full flavor more flavor than Mozzarella

4. Colby n Origins in Wisconsin, Where? n Founded 1874 n Fresh form is curds n Curds are sprayed with cold water and stirred to keep them from knitting together. n Pressed into shape

5. Edam and Gouda n Goo-dah EE-dum n Dutch origins n Buttery flavor n Wax covering- red, black, or yellow flavoring is indicated by the color n Light Buttery nutty, with smooth creamy texture

6. Cheddar n Only Cheese produced in US prior to 1850. n Accounts for 1/2 of all Cheese in the U.S. n English Origins n Aging makes the flavor n Medium, mild, sharp, and aged n Interior is usually yellow but can be white n Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp

7. Brick n Origins in Wisconsin n Has small and irregular holes n Sweet, spicy, and nutty flavor n Is a relative of Limburger, which has a pungent aroma n It gains aroma with age

8. Swiss n Origin in Switzerland n Characterized by Holes n Flavor is sweet and nut-like n Baby Swiss is aged less yielding smaller holes

9. Parmesan n Origins in Italy n hard cheese n Available fresh or in the “Can” n One of the most popular cheeses in the World

10. Muenster n Mun’-ster n Origins in France n semi soft n Orange surface, creamy white interior

11. Brie and Camembert n BREE and CAMEMBERT n French n Creamy and pale colored n Bloomy rind comes from the Penicillium Candidum, a white mold applied to the surface.