| Cheese comes in many forms ranging from soft to hard. The
following list will help identify the type of cheese to know
how it should best be handled.
Soft Cheese: Banon Feuille, Brie, Buchette Jacquin , Camembert, Cabecou Perigord, Enrobe, Florette, Le Brin , Mascarpone, Saint Andre.
Semisoft Cheese: American,
Asiago, Appenzeller Swiss, Blue, Brick, Gorgonzola, Havarti, Limburger,
Monterey Jack, Mozzarella, Muenster, Vermont Cheddar.
Firm Cheese: Edam, Gouda, Provolone.
Hard Cheese : Cheddar, Colby, Colby Jack, Gruyere,
Parmesan, Romano, Swiss Emmentaler.
Specialty Cheese: Pasteurized Cheese,
Cold Pack, Raw Milk, AOC, DOP.
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