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Soft
cheese with white rind:
soft cheese that have not been cooked or pressed that are exposed,
sprayed, or injected with mold, ripen from center out (Camembert
& Brie). The outside forms a chalky, snowy white
rind, which peaks out. The pate (interior of the cheese) is typically
soft but firm, and varies from creamy white to yellow. |
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Soft cheese with washed rind:
Very similar to white rind cheeses, they are made much in the
same way, but the rind that develops is washed or rubbed off,
and develops into the typically orangey crust (Reblochon).
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Fresh cheese:
Unripened cheeses that
have water content of 60-82%. Known as fromage blanc in France,
these cheeses are made by lactic fermentation and are slowly drained.
They normally have a low fat content, usually below 20%. Mascarpone
and Ricotta are examples of fresh cheeses.
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Blue cheese:
Injected with blue or green mold, this category of cheese is easily
recognizable, both visually, and also due to the intense, pungency
aroma. The three most recognizable blues are by far Roquefort,
and Gorgonzola, which all vary in texture, from highly
crumbly, to almost spreadable and smooth.
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Goat cheese:
it is characterized for its stark white color and sharp flavor.
It has an excellent and complex taste, acid and intensely salty.
Goat cheese is usually aged for a short period of time (2 weeks),
contains less water, and is easier to digest than other types.
It is often contained within a thin edible rind.
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Semi hard & hard cheese:
ripened cheeses that have been cooked, pressed and aged for long
periods of time (upto 2 years or even longer) until they become
very hard and dry (Parmesan, Pecorino Romano, Comte, Bitto…).
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Processd cheese:
It is made by pasteurizing, emulsifying, and blending natural
cheeses. Processed cheese may contain additional ingredients,
such as milk solids, condiments, preservatives etc.
Several varieties of natural cheeses may be mixed, and powdered
milk, whey, cream or butter, and water may be added.
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