1. Ahh, The Power of Cheese

2. Brie and Camembert BREE and CAMEMBERT
French decent creamy and pale colored
Soft cheese covered with a thin, edible, feltlike crust

3. Mozzarella Origins in Italy. #1 Cheese used in the food industry.
Semi-soft made from whole or partially skimmed milk, white color
Curds are kneaded or stretched and it is not aged
Mild flavor
White soft elastic tears into strips (rubber like)

4. Provolone Pro-vo-lo’neh Cuts without crumbling.
Firm texture full flavor more flavor than Mozzarella
Flavor can be bland acid to sharp, usually smoked flavor
Light yellow to golden brown
Comes in cannonball shapes

5. Colby A lovely cheese from the great state of Wisconsin!
Fresh form is known as the favorite treat, CURDS!!
Curds are sprayed with cold water and stirred to keep them from knitting together.
Pressed into shape with many small openings
Hard texture but softer than cheddar
White to light yellow
Mild to mellow flavor
Aged 1-3 months

6. Edam and Gouda Goo-dah EE-dum Dutch origins Wheel or wedge shape
Buttery flavor
Wax covering- red, with creamy yellow or peachy coloring
Light Buttery nutty, with smooth creamy texture
Hard texture but softer than cheddar
Made from lowfat milk

7. Cheddar Only Cheese produced in US prior to 1850.
Accounts for 1/2 of all Cheese in the U.S.
English Origins
Aging makes the flavor
Mild usually aged 2-3 months
Sharp usually aged 8-12 months
Medium, mild, sharp, and aged
Hard cheese
Interior is usually yellow but can be white

8. Brick Origins in Wisconsin Semi soft, smooth
Has small and irregular holes
Mildly pungent, sweet, and nutty flavor
Is a relative of Limburger, which has a pungent aroma
It gains aroma with age
Light yellow to orange

9. Swiss
Origin in Switzerland, Americans copied the recipe and gave it a tune up.
Hard cheese, characterized by Holes
Flavor is sweet and nut-like aged 3-9 months
Light yellow
Made from lowfat milk, one of the most difficult to make
Holes made by gases given off

10. Monterey Jack Semi-soft Mild flavor, aged 1-3 months
Creamy white color
Small holes throughout the cheese

11. Muenster Mun’-ster Origins in France semi soft
Very smooth, waxy texture
Mild to mellow flavor, aged 1-8 weeks
Orange or white surface; creamy white interior.

12. Processed American
A blend of natural American cheeses (cheddar, colby, washed curd cheeses) made by grinding, heating, and emulsifying, resulting in a smooth plastic-like texture
White to yellow-orange
Mild flavor

13. Cream/Neufchatel Very white in color Soft cheese
Mild/acidic flavor, not aged
Soft and smooth

14. Blue White in color, marbled with blue-green mold
Tangy, spicy, rancid flavor
Soft, sometimes crumbly
Mold spores are introduced into the curd just before it is pressed
The cheese must be opened to allow penetration of air because mold is aerobic