Canadian Cheese |
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Category |
Characteristics |
Varieties |
| FRESH
Unripened |
Soft, creamy texture;
slight acidic taste |
À la crème, Baron, Bi-Frais, Cottage, Neufchâtel, Petit Suisse, Quark, Ricotta |
| SOFT
Surface-ripened |
Bloomy rind; soft, creamy texture;
light aroma of mushrooms |
Brie, Camembert, Double crème, Limburger, Triple crème |
| SEMI-SOFT
Unripened (Pasta Filata) |
Cheese stretched until it becomes thread-like; supple, elastic texture;
mild taste |
Bocconcini, Mozzarella, Scamorza, Trecce
|
| SEMI-SOFT
Interior-ripened |
Mild taste; supple texture;
light, pleasant aroma |
Burrini, Cristalia, Feta, Forêt Noire, Haloumi, Havarti, Monterey Jack, Muenster, Mont St- Benoît, Saint-Paulin, Tomme
|
| SEMI-SOFT
Surface-ripened |
Creamy, smooth texture;
stronger flavour |
Cantonnier, Esrom, La Trappe, Le Migneron, Mamirolle, Noyan, Oka, Vacherin |
| FIRM
Interior-ripened |
Flavour mild to sharp, depending on length and method of ripening | Brick, Caciocavallo, Chalibert, Cheddar, Cogruet, Colby, Edam, Elbo, Emmental, Farmer, Fontina, Friulano, Gouda, Marbré, Montasio, Provolone, Raclette, Suisse, Tilsit |
| HARD Interior-ripened |
Dry, grainy texture;long ripeneing period;
sharp, pronounced flavour; excellent grating cheese |
Parmesan |
| BLUE-VEINED | Soft to firm texture;
salty taste; nippy to strong flavour |
Bénédictin, Bleu, Ermite, Bleubry, Borgonzola |
Read these tips for Keeping Cheese Fresh.
