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| Types of Cheeses |
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| Types of Cheeses |
Characteristics |
Hard Cheese
-examples: Parmesan,
Romano, Swiss
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-are aged for a long time, this causes the cheese to loses a lot of humidity and become hard and have a strong flavour
-common used in: in sauces, toppings (i.e. on pizza or pasta), and in soups |
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Soft Cheese
-examples: Brie, Camembert
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-soft, smooth and creamy texture
-commonly used as an appetizer or as a snack |
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Semi-soft Cheese
-examples: Colby, Gruyere,
Havarti, Mozzarella
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-good for melting
-commonly used in: pasta dishes, sandwiches, soups, and fondues |
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Firm Cheese
-examples: Brick, Cheddar,
Colby, Gouda, Marble,
Provolone
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-considered to be an all purpose cheese
-commonly used as a topping (i.e. baked potato), in sauces (i.e. cheese sauce), salads, sandwiches, and as a snack |
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Fresh Cheese
-examples: Cottage Cheese,
Cream Cheese, Ricotta
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-also known as unripened cheese
-white, soft and creamy texture
-commonly used in: dips, cheese cakes, lasagna, and spread on bagels or crackers |
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Processed Cheese
-examples: cheese slices,
cheese spreads
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- melted together is a blend of grated cheese, a liquid (milk, milk solids or water), and possibly seasonings and food colouring |
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