2. Cheese Section 18-3

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Cheeses Hard Cheeses (e.g., Cheddar, Colby). Firm Cheeses (e.g., Provolone, Gouda). Semisoft Cheeses (e.g., Mozzarella, Roquefort). Soft Cheeses (e.g., cream cheese, Brie). Specialty Cheeses (e.g., processed cheese, cold-pack cheese).

4. Section 18-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing Cheese Should be well wrapped and stored in the refrigerator. Loosely wrap soft cheeses with grease proof or waxed paper.

5. Section 18-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Serving Cheese Ripened Cheeses: Serve at room temperature; To bring out full flavor, take out of the refrigerator 30-60 minutes before serving. Unripened, Fresh Cheeses: Always refrigerate until just before serving.

6. Section 18-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Preparing Cheese Boards or Trays Select cheeses with contrasting shapes and colors so the tray will look appealing. Choose cheeses that are easy to cut, such as the firm cheeses, the semisoft cheeses, and the ripened soft cheeses.

7. Section 18-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Preparing Cheese Boards or Trays (continued) Include a different knife with each type of cheese. Do not preslice the cheese. It will dry out and lose its special texture. Provide bread rounds, crackers, or sliced fruit with the cheese tray.