Cheese Lover’s Reference Guide
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 |
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