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Cheese

Cheese. Mozzarella. Origins in Italy. #1 Cheese used in the food industry. First made from the milk of the Water Buffalo. Curds are kneaded or stretched. White soft elastic tears into strips. Provolone. Pro-vo-lo’neh

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Cheese

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  1. Cheese

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

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

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

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

  6. 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 • Medium, mild, sharp, and aged • Interior is usually yellow but can be white • Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp

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

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

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

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

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

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