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Cheese resource guide fresh cheeses

Cheese Resource Guide 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 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 Blue Cheeses Cheeses have a distinctive blue or green veining which is caused by adding mold for distinctive avor Blue Gorgonzola 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 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 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 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 Cold Pack Cheeses When one or more varieties of natural cheese are ground and blended without heat Water color salt spices and other avors are often added for distinct avor Port Wine Horseradish Cheddar Sharp Cheddar 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 - - - www schreiberfoods com CFresh Cheese Name Chevre Goat Cheese Appearance Creamy white Flavor Clean tangy Texture Smooth creamy Cream Cheese Appearance Creamy white Flavor Rich nutty slightly sweet Texture Smooth creamy Feta Appearance Chalk white Flavor Tart salty Texture Firm crumbly Fresh Mozzarella Appearance Creamy white Flavor Rich buttery slightly sweet Texture Smooth thick soft creamy Mascarpone Appearance Creamy white Flavor Rich buttery slightly sweet Texture Smooth thick soft creamy Queso Fresco Appearance Snow white Flavor Mild Texture Very soft moist slightly grainy Panela Appearance White Flavor Mild Texture Soft crumbly Ricotta Appearance Creamy white Flavor Mild avor hint of sweetness Texture Creamy yet slightly grainy curd Cheese Name Brie Camembert Appearance Pale ivory Flavor Mild to pungent depending upon age Texture Rich creamy unctuous Federal Standard of Identity No Federal Standard of Identity Max Moisture Min Milkfat in Solids No Federal Standard of Identity Max Moisture - Min Milkfat in Solids No Federal Standard of Identity No Federal Standard of Identity No Federal Standard of Identity No Federal Standard of Identity Federal Standard of Identity Max Moisture No standard exists for milkfat content Popular Uses Salads Spreads Spreads Dips Soups Sauces Casseroles Baked goods Salads Seafoods Sautes Casseroles Stu ?ngs Italian Dishes Salads Pizzas Appetizers Soups Sauces Desserts Spreads Salads Soups Softens when heated but does not melt Excellent cooking cheese - can be fried Stu ?ngs Casseroles Popular Uses