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Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com Soft Ripened Cheese

Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com Soft Ripened Cheeses Cheeses that are very soft, can be runny at room temperature. Cheeses have ripened from the outside in. Some have a white rind which is edible. Brie, Camembert Cheese Resource Guide Semisoft Cheeses Cheeses have smooth, generally creamy interior. They slice well. Higher in moisture than hard cheeses. Brick, Colby, Colby Jack, Edam, Fontina, Havarti, Monterey Jack, Muenster Fresh Cheeses Cheeses which have not been cured, or cured for a very short time. Chevre (Goat Cheese), Cream Cheese, Feta, Fresh Mozzarella, Mascarpone, Queso Fresco, Panela, Ricotta Blue Cheeses Cheeses have a distinctive blue or green veining, which is caused by adding mold for distinctive flavor. Blue, Gorgonzola Pasta Filata Cheeses Pasta Filata cheeses have curds that are heated and stretched or kneaded before being molded into shape. Asadero, Mozzarella, Oaxaca, Provolone, String Cold Pack Cheeses When one or more varieties of natural cheese are ground and blended without heat. Water, color, salt, spices and other flavors are often added for distinct flavor. Port Wine, Horseradish Cheddar, Sharp Cheddar Process Cheeses Made from a blend of natural cheeses and ingredients such as water, milkfat, and salt. Heated to pasteurization temperature. Pasteurized Process Cheese, Pasteurized Process Cheese Food, Pasteurized Process Cheese Spread, Cheese Sauce Firm / Hard Cheeses Cheeses that are well-aged, easily grated and primarily used in cooking. Asiago, Cheddar - mild, medium, sharp, extra sharp, Cotija, Gloucester, Gouda, Gruyere, Jarlsberg, Manchego, Parmesan, Romano, Swiss Substitute & Imitation Cheeses Typically made from Casein (milk protein) and vegetable oil. Substitute cheeses are nutritionally equivalent to their natural cheese counterparts. Imitations are not nutritionally equivalent. Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Fresh Chevre (Goat Cheese) Appearance: Creamy white Flavor: Clean, tangy Texture: Smooth, creamy No Federal Standard of Identity Salads Spreads White wines - Sauvignon Blanc, Gewürztraminer Cream Cheese Appearance: Creamy white Flavor: Rich, nutty, slightly sweet Texture: Smooth, creamy Max. Moisture: 55% Min. Milkfat in Solids: 33% Spreads / Dips Soups / Sauces Casseroles Baked goods Fruity wines Feta Appearance: Chalk white Flavor: Tart, salty Texture: Firm, crumbly No Federal Standard of Identity Salads Seafoods Sautes Casseroles Stuffings White wines - Sauvignon Blanc, Rosés Fresh Mozzarella Appearance: Creamy white Flavor: Rich, buttery, slightly sweet Texture: Smooth, thick, soft, creamy Max. Moisture: 52-60% Min. Milkfat in Solids: 45% Italian Dishes Salads Pizzas Appetizers Light red wines White wines Mascarpone Appearance: Creamy white Flavor: Rich, buttery, slightly sweet Texture: Smooth, thick, soft, creamy No Federal Standard of Identity Soups Sauces Desserts Spreads Sparkling and fruity wines Queso Fresco Appearance: Snow white Flavor: Mild Texture: Very soft, moist, slightly grainy No Federal Standard of Identity Salads Soups Fruity red wines - Rioja, Tempranillo Panela Appearance: White Flavor: Mild Texture: Soft, crumbly No Federal Standard of Identity Softens when heated but does not melt. Excellent cooking cheese - can be fried. Light red wines White wine Ricotta Appearance: Creamy white Flavor: Mild flavor, hint of sweetness Texture: Creamy yet slightly grainy curd No Federal Standard of Identity Stuffings Casseroles White wines - Sauvignon Blanc, Chenin Blanc Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Soft-Ripened Brie & Camembert Appearance: Pale ivory Flavor: Mild to pungent, depending upon age Texture: Rich, creamy, unctuous Max. Moisture: 50% No standard exists for milkfat content. Soups Sauces Warm Salad Dressing Dessert Tortes Sparkling wines, champagnes or Pinot Noir Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Blue Blue Appearance: Creamy ivory with blue/green veins Flavor: Piquant with full earthy flavor as a result of the blue mold in the cheese; some are salty Texture: Firm, crumbly Max. Moisture: 46% Min. Milkfat in Solids: 50% Min. Age: 60 days Grilled Sandwiches Soups Sauces Salads Dips Heavier red wines, Port, Late Harvest Riesling Gorgonzola Appearance: Creamy ivory with blue/green veins Flavor: Piquant with full earthy flavor as a result of the blue mold in the cheese; some are salty Texture: Firm, crumbly Max. Moisture: 42% Min. Milkfat in Solids: 50% Min. Age: 90 days Grilled Sandwiches Soups Sauces Salads Dips Heavier red wines, Port, Late Harvest Riesling Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Semi-soft Brick Appearance: Ivory to creamy yellow Flavor: Sweet, with a touch of nuttiness Texture: Smooth, open texture Max. Moisture: 44% Min. Milkfat in Solids: 50% Sandwiches Soups Sauces Top of dishes Light red wine, beer Colby Appearance: Golden Flavor: Mild, cheddar-like Texture: Firm, softer, more elastic than cheddar Max. Moisture: 40% Min. Milkfat in Solids: 50% Soups Salads, Sauces Sandwiches Casseroles Red wines - Burgundy or Cabernet Sauvignon; lager or pilsner beers Colby Jack Appearance: Marbled Flavor: Mild, cheddar-like Texture: Firm, softer, more elastic than cheddar No Federal standard of Identity Soups Salads, Sauces Sandwiches Casseroles Red wines - Pinot Noir or Burgundy; desert wines - Port and Late Harvest Riesling Edam Appearance: Pale yellow Flavor: Smooth, firm Texture: Rich, buttery, slightly sweet Max. Moisture: 45% Min. Milkfat in Solids: 40% Breakfast Dishes Snacks Salads Creamy Pasta Dishes Syrah, Shiraz Fontina Appearance: Pale ivory to light straw yellow Flavor: Slightly tart, tangy, nutty, light earthy flavor Texture: Smooth, supple with tiny holes, semi-soft No Federal standard of Identity Creamy Sauces Sandwiches Light red wines - Germany Beaujolais or Pinot Noir; whites like Riesling or Gewürztraminer Havarti Appearance: Pale yellow, tiny mechanical holes Flavor: Buttery, creamy, slightly acidic Texture: Smooth, supple Max. Moisture: 39-50% Min. Milkfat in Solids: 50% Sandwiches Casseroles Fondues Fruity wines - Riesling or Beaujolais Nouveau Jarlsberg Appearance: Pale yellow Flavor: Rich, buttery, nutty, mild, slightly sweet Texture: Firm, large irregular holes No Federal standard of Identity Appetizers Desserts Red wines - Burgundy, Merlot Monterey Jack Appearance: Natural, creamy white Flavor: Delicate, buttery, slight tartness Texture: Semi-soft, creamy, open Max. Moisture: 44% Min. Milkfat in Solids: 50% Soups Sauces Sandwiches Pizzas Fruity wines - Riesling, Colombard or Rhine Muenster Appearance: Orange or white surface, with creamy white interior Flavor: Mild to mellow, faint aroma, savory, creamier with age Texture: Semi-soft, smooth and elastic Max. Moisture: 46% Min. Milkfat in Solids: 50% Sandwiches Pizzas Casseroles Fruity wines - Gewürztraminer, lager beers Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Pasta Filata Asadero Appearance: Creamy, off-white Flavor: Mild, creamy, slightly tangy Texture: Creamy, smooth No Federal Standard of identity Soups Appetizers Sandwiches Sangria, margaritas, pilsner beer, and chardonnay Low Moisture Part Skim Mozzarella Appearance: Very white, rubbery Flavor: Creamy, mild Texture: Smooth, forms stings when pulled Whole Milk: Max. Moisture: 52-60% Min. Milkfat in Solids: 45% Appetizers Snacks Light red wines - Chianti or Barbera Mozzarella Appearance: Creamy white, smooth Flavor: Mild, delicate, milky Texture: Smooth, supple Max. Moisture: 52-60% Min. Milkfat in Solids: 45% Gratin Salads Stuffings Pizzas Light red wines - Chianti or Barbera Schreiber Foods, Inc. 1-800-344-0333 www.schreiberfoods.com Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Firm / Hard Asiago Appearance: Pale yellow Flavor: Fresh - Clean, mild; Medium - More intense; Aged - Buttery, nutty - similar to Parmesan Texture: Fresh - Firm but soft; Medium - Firm, granular; Aged - Hard, granular Fresh: Max. Moisture: 45% Min. Milkfat in Solids: 50% Medium: Max. Moisture: 35% Min. Milkfat in Solids: 45% Aged: Max. Moisture: 32% Min. Milkfat in Solids: 42% Italian Dishes Table cheeses Soups Garnishes Late Harvest Gewürztraminer; Cabernet Franc, Pinot Noir and Beaujolais. Cheddar (mild, medium, sharp, extra sharp) Appearance: Golden Flavor: Rich, nutty, creamy, sharpens with age Texture: Smooth, firm, granular with age Max. Moisture: 39% Min. Milkfat in Solids: 50% Soups Sauces Sandwiches Pizzas Red wines - Zinfandel or Merlot; pale ales or stout beers. Cotija Appearance: Ivory, crumbly Flavor: Intense, sharp, slightly salt Texture: Hard, crumbly No Federal Standard of Identity Salads Soups Entrée Toppings Red wines - Zinfandel; lager beers, margaritas. Gouda Appearance (interior): Pale yellow Appearance (exterior): Red wax suggests mild, yellow or clear wax suggest aged or flavored, black wax or brown find suggests smoked Flavor: Light, buttery, nutty Texture: Smooth, creamy Max. Moisture: 45% Min. Milkfat in Solids: 46% Hot Sandwiches Casseroles Baked Dishes Mild: Fruity Whites Aged: Hearty Reds Smoked: Light Reds Gruyere Appearance: Pale, ivory-yellow, natural brown washed rind Flavor: Nutty, rich, sweet, full-bodied Texture: Firm; a few small eyes Max. Moisture: 39% Min. Milkfat in Solids: 45% Minimum age: 90 Days Soups Fondues Baked Dishes Casseroles Sauvignon Blanc, Gewürztraminer Jarlsberg Appearance: Ivory Flavor: Buttery rich, mild and slightly sweet Texture: Smooth No Federal Standard of Identity Salads Grilled Sandwiches Soups Desserts Burgundy Merlot Manchego Appearance: Creamy white to pale yellow Flavor: Rich and mellow, salty or piquant Texture: Hard rind with firm interior No Federal Standard of Identity Table Cheese Cooking Cheese Snacks Desserts Red wines - Cabernet Sauvignons, Chianti, Sangiovese Parmesan Appearance: straw yellow interior Flavor: full and fruity with a salty tang Texture: grainy, flaky Max. Moisture: 32% Min. Milkfat in Solids: 32% Appetizers Soups Pasta Dishes Vegetables Chianti Barolo Cabernet Sauvignon Cheese Name Federal Standard of Identity Popular Uses Wine Pairing Pasta Filata Oaxaca Appearance: uploads/Geographie/ cheese-resource-guide-fresh-cheeses.pdf