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ENGLISH |
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Cheddar - Hard, sharp,
white or yellow color. Made from sweet milk and
sold as "full cream" (when whole milk is used),
"part skim" or "skim", depending on the type of
milk used. |
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Cheshire - Hard rennet
cheese somewhat like cheddar. |
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Stilton - Hard rennet
cheese with green or blue mold and wrinkled or
ridged skin or rind. |
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FRENCH |
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Brie - Soft rennet cheese,
definite odor, sharp flavor with a red color on
the surface. Made from whole or partly skimmed
milk. |
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Camembert - Soft rennet
cheese covered with a firm rind of molds and
dried cheese. |
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Coulommiers - Soft rennet
cheese, somewhat like Brie. |
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Gruyere - Pale yellow
rennet cheese of the Swiss type produced in
France. Nut-like flavor. |
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Liverot - Soft rennet
cheese, somewhat like Brie. Made from a
partially skimmed milk. Has a strong piquant
flavor. |
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Neufchatel - Very soft
rennet cheese, made from whole or skimmed milk. |
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Pont Lévesque - Soft
rennet cheese, somewhat like Brie. |
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Roquefort - Semi hard
rennet cheese with blue and green mold. |
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GERMAN |
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Limburger - Soft rennet
cheese with strong, characteristic odor. |
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Munster - Semi hard rennet
cheese, caraway seeds or aniseed added. Made of
whole milk. |
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HOLLAND |
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Edam - Hard rennet cheese,
round with a red rind. |
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Gouda - Hard rennet
cheese, slightly round and flat. |
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Leyden - Hard rennet
cheese. Cuminseed and cloves are added to middle
of 3 layers. |
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ITALIAN |
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Caciocavallo - A hard,
beet-shaped rennet cheese. |
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Gorgonzola - Semi hard
rennet cheese with streaks of mold. |
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Parmesan - Hard rennet
cheese made from partly skimmed milk. Green or
black rind. |
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Provole or Provolona -
Hard, round and held by a net. |
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Reggiano - The best
variety of Parmesan cheese. |
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SCANDINAVIAN |
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Appetitost - Semi hard
made from sour buttermilk. |
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Gammelost - Hard, made
from skimmed sour milk, definite odor. |
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Gjedost - Hard, made from
goats' milk, chocolate colored, sweet taste. |
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Mysost - Semisoft whey
cheese of mild sweetish flavor. |
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Nokkelost - Hard, made
from skimmed milk with spices. |
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CARE AND USE OF CHEESE |
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All cheese should be stored in
the refrigerator. |
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Nonripened Cheese -
cottage cheese, cream cheese, Neufchatel should
be used within a few days after purchase; store
in tightly covered containers. |
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Ripened Cheese - May be
stored for several weeks if carefully wrapped to
protect against drying and mold contamination.
Cover cut surfaces with heavy, waxed paper and
wrap cheese tightly in aluminum foil or plastic
wrappings. When large piece are to be stored for
some weeks, dip cut surfaces in hot paraffin,
then wrap. |
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Strong Cheese - Limburger
and other cheese having strong odors should be
stored in a tightly covered container and used
within a week or two of purchase. |
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Dried Cheese - Leftover
cheese may be grated and stored in covered jars.
Use for garnishing. |
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Ways to use Cheese are: |
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Appetizer - As a spread or
in a "dip" with crackers or potato chips. |
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Soup - As ingredient in a
cream soup or as a garnish. |
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Main Course - Soufflés,
fondues, casserole dishes, in combination with
eggs, vegetables, rice, macaroni, noodles,
spaghetti, pizza. |
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Sauces - Cheese sauces to
serve on vegetables. |
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Sandwich Fillings - For
tea size sandwiches, lunchbox or main
course sandwiches. |
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Garnishes - Grated or
julienne cheese on tossed green salads and many
other dishes. |
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Desserts - Cheesecake,
pies, tarts, pastry, pudding, with crackers. |
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