Cheese Identification Dairy Foods CDE Class 2 Identification

Class 2: Identification of Cheeses § § § § Ten Samples of Cheeses in

Types of Cheeses § 17 Types of Cheeses § § § § Blue Brick

Blue • semi soft, pastey, and crumbly • Tangy, peppery, spicy • White marbled

Brick • Semi-soft, elastic, many small mechanical openings • Mild to moderately sharp and

Brie/Camembert • soft, thin crust, creamy interior • Mild to pungent taste • Brown

Mild Cheddar • Firm and smooth, some mechanical openings • Mild, tangy taste •

Sharp Cheddar • Smooth and waxy, some mechanical openings • Sharp, nut like •

Colby • Has tiny open holes • Softer texture than cheddar • Mild tasting

Cream/Neufchatel • Soft and smooth texture • Mild, slight acid • White to light

Edam/Gouda • Mellow-nut like taste • Semi-soft to firm texture • Creamy yelloworange color

Monterey (Jack) • Sweet nut like taste • Firm in texture • White in

Mozzarella/Pizza Cheese § § Mild delicate flavor Firm, plastic texture Creamy white in color

Munster • Semi-soft, waxy small mechanical openings • Mild flavor • Yellow, tan, or

Processed American • No holes soft • Mild, sweet taste • Taste mild

Provolone • Firm Texture • Hard, stringy • Bland to sharp, smokey, and salt

Swiss • Firm and smooth texture • medium to large round eyes (holes) •

Slides: 18

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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 Colby Cream/Neufchatel Edam/Gouda § § § § § Monterey (Jack) Mozzarella/Pizza Munster Processed American Provolone Swiss Feta Cheese Romano Havarti

Blue • semi soft, pastey, 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

Colby • Has tiny open holes • Softer texture than cheddar • Mild tasting • White to medium yellow orange

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

Munster • Semi-soft, waxy small mechanical openings • Mild flavor • Yellow, tan, or white surface, creamy inside. • Orange covering on cheese

Processed American • No holes soft • Mild, sweet taste • Taste mild

Provolone • Firm Texture • Hard, stringy • Bland to sharp, smokey, and salt taste • Smells Smokey • Light golden yellow to brown

Swiss • Firm and smooth texture • medium to large round eyes (holes) • Sweet, nut like flavor • Pale light yellow color