IDENTIFYING POPULAR
NATURAL CHEESES:
Hardness Variety
Hard grating Parmesan
Romano
Hard grating
Hard
Cheddar
Hard
Colby
I
Provolone
Hard
Swiss
Hard
Edam
Hard-to-Semisoft
Hard-to-Semisoft
Fontina
Gouda
Hard-to-Semisoft
WHAT IS CHEESE?
CHARACTERISTICS
NUTRITION
Everything You Should Know About Cheese
Characteristics
Cylindrical shaped; granular
texture. Light yellow color with
sharp, piquant flavor.
Granular interior and hard,
brittle rind. Flavor ranges from
sharp to piquant.
Smooth-bodied, white or orange
in color, mild to sharp in flavor
(depending on age). Aged
Cheddar can be crumbly.
Softer, more open texture than
Cheddar, with flavor ranging from
mild and lightly sweet to sharp
and tangy. Yellow to orange in
color.
Cream-colored interior. Cuts'
without crumbling. Smoky
flavored.
Smooth surface with large holes,
or eyes. Pale yellow in color with
shiny appearance. Mild, sweet and
nutty flavor.
A flattened ball coated with red
parrafin wax. Firm-textured, light
yellow in color with mild, nutlike
flavor.
Slightly yellow in color. May
have small eyes. Robust, salty
flavor.
Softer than Cheddar, creamy with
small holes. Light yellow in color
and oval or flattened spheres
come with or without a wax
cover. Mild, nutty flavor.
Cheese is the solid portion (curd) of milk,
separated from the liquid portion (whey) by
healing and fermentation (addition of harm
less cultures). It takes approximately 10
pounds (or five quarts) of milk to make one
pound of cheese.
The appearance, texture and flavor of
cheese are determined by the temperature at
which it is cured (aged), the length of time
it is cured, and the enzymes that are added
during the curing process.
“Natural cheese” is cheese that has not been
processed by blending and pasteurizing.
Natural cheeses are categorized by the
strength of their flavor: mild, mellow and
robust (“strong”); and by their hardness: a)
hard grating = aged the longest, granular in
appearance with a sharp flavor; e.g.: Par
mesan and Romano; b) hard = smooth, with
or without eyes (“holes"), easy to slice with
flavors ranging from mild to sharp; e.g.;
Cheddar, Colby, Gouda, and Swiss; c)
semisoft = may appear smooth or crumbly
and soft; e.g.: Blue Cheese, Brick, Muen
ster, Monterey Jack and Mozzarella (some
times also considered “soft”); d) soft =
fresh varieties, such as Cream, Cottage and
Ricotta; or cured varieties such as Brie,
Limburger and Feta.
Pasteurized Process Cheese is a smooth
blending of natural cheeses, pasteurized by
heating to the point where all further ripen
ing stops. Pasteurized Process Cheese Food
includes up to 49% of additional concen
trates or mixtures of other dairy products.
Pasteurized Process Cheese Spreads are
lower in fat but higher in moisture, and do
not need to be refrigerated.
Cold Pack Cheese is a blend of natural
cheeses that are not heated during manufac
turing, and often have spices and other fla
vorings added. Cold Pack Cheese Food has
optional additional dairy items added, as
well as an acidifying agent, water, salt, col
or, spices and or sweetening agent.
Natural cheese is a source of many of the
nutrients found in milk, such as calcium,
protein, phosphorus and Vitamin B. The
specific nutrient content of a cheese
depends on the quality of milk used, the
type of cheese manufactured, and the man
ufacturing process itself.
A one-ounce serving of natural cheese is
generally 100 calories 100 “nutrient
dense”, not “empty calories”. Cheese is up
to 99% digestible, and because it is lower in
lactose than milk, it is an excellent source
of nutrition (especially calcium) for people
who are lactose-sensitive.
■• • •
1 * y
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. CARROLL’S EQUIPMENT DEERFIELD AG & ENFIELD SERVICES- G l
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(itiKllii W.txontown, PA Oxford, PA Honovor, PA
n *7l^*M^439l Wn 301-872-5553 717-538-3557 717-832-2345
BARTRON CLUGSTON FARM DUNKLE & EQUIPMENT^INC
SUPPLY, INC. EQUIPMENT GRIEB INC. Mhafcrd MD ABC - 6ROFF - *«■
Tunkhannock, PA Naadmor., PA Cantra Hall, PA 5252 N,w Holl,nd - PA
717*836-4011 717-573-2215 #l4-364-1421 301-452-5252 717-3544191
CARLYLE & CLUGSTON AG
MARTIN, INC. «• TURF, INC.
Hagaratown, MD Chambaraburg, PA
301-733-1873 717-2634103
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Hard-to-Semisoft Monterey Jack
Smooth, open texture and creamy
white in color. Chewy consistency
with mild and mellow flavor.
Round, flat, light yellow cheese
that may be coated with parrafin.
Sharp flavored.
Smooth interior with well
distributed eyes. Creamy white;
mild, sweet, nutty flavor.
White interior distinguished by
blue-vein pattern. Crumbly
texture. Sharp, spicy flavor.
Waxy open texture, shaped like
its name. Creamy white to orange
in color. Mild to mellow flavor;
pungent and sweet when aged.
Mozzarella/String Plastic-like consistency and
smooth texture; gets stringy when
heated. Creamy white in color.
Mild, delicate flavor.
Creamy white cheese covered
with a yellow, tan or white edible
rind. Smooth and waxy body has
numerous small, mechanically
made openings. Flavor is mild
and mellow.
Smooth surface with creamy
yellow interior and russet wax
coat. Shaped into small wheels or
flat cylinders. Mild to robust
flavor.
Soft, thin, edible crust that’s
gray-white, with creamy yellow
interior. Mild to pungent flavor.
Thin, white edible crust; creamy
Semisoft
Asiago
Semisoft
Baby Swiss
Semisoft
Blue
Semisoft
Brick
Semisoft
Semisoft
Muenster
Semisoft
Port du Salut
Soft
Camembert
Soft
Brie
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GUTSHALL'S INC. Lk
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Loytwlllt, PA
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