Cheese Identification Dairy Foods CDE Class 2 Identification
- Slides: 16
Cheese Identification Dairy Foods CDE
Class 2: Identification of Cheeses § § § § Ten Samples of Cheeses in a class Each cheese is worth 2 points Total of 20 points 18 minutes to complete class Can have repeated cheeses Don’t always go by color Can have all white cheeses
Types of Cheeses § 17 Types of Cheeses § § § § Blue Brick Brie/Camenbert Chedder- Mild Chedder- Sharp Cream/Neufchatel Edam/Gouda § § § § Monterey (Jack) Mozzarella/Pizza Parmesan Processed American Provolone Swiss
Blue • semi soft, past, and crumbly • Tangy, peppery, spicy • White marbled with blue-green mold
Brick • Semi-soft, elastic, many small mechanical openings • Mild to moderately sharp and sweet • Light yellow to orange
Brie/Camembert • soft, thin crust, creamy interior • Mild to pungent taste • Brown and White crust and creamy yellow interior
Mild Cheddar • Firm and smooth, some mechanical openings • Mild, tangy taste • Yellow-orange to white in color
Sharp Cheddar • Smooth and waxy, some mechanical openings • Sharp, nut like • Yellow-orange to white in color • Sharp Cheddar sticks to the teeth
Cream/Neufchatel • Soft and smooth texture • Mild, slight acid • White to light cream
Edam/Gouda • Mellow-nut like taste • Semi-soft to firm texture • Creamy yelloworange color • Comes in circle form in stores • Red waxy covering
Monterey (Jack) • Sweet nut like taste • Firm in texture • White in color
Mozzarella/Pizza Cheese § § Mild delicate flavor Firm, plastic texture Creamy white in color As time goes cheese gets greasy
Processed American • No holes soft • Mild, sweet taste • Taste mild
Provolone • Firm Texture • Hard, stringy • Bland to sharp, smoky, and salt taste • Smells Smoky • Light golden yellow to brown
Swiss • Firm and smooth texture • medium to large round eyes (holes) • Sweet, nut like flavor • Pale light yellow color