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Cheese Varieties and Characteristics
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Brie
Buttery and creamy with a hint of mushroom; soft and spreadable with an edible white rind
Feta
Briny, tart, and tangy flavor; crumbly and somewhat grainy texture
Gorgonzola
Tangy, spicy, and slightly sweet; creamy with blue veining providing a crumbly texture
Parmesan (Parmigiano-Reggiano)
Nutty, fruity, and savory flavor; hard granular texture
Camembert
Earthy, fruity, and nutty flavor; soft, creamy interior with an edible white rind
Cheddar
Nutty, sharp, and sometimes earthy flavor; firm texture that can become crumbly with age
Swiss Cheese (Emmental)
Mild, sweet, and nut-like flavor; medium-hard texture with characteristic large holes
Provolone
Mild, smoky, and slightly sweet; smooth and semi-hard texture that becomes firmer with age
Roquefort
Salty, tangy, and a tinge of metallic; moist and crumbly texture
Manchego
Nutty, sweet, and slightly tangy flavor; firm, compact texture
Monterey Jack
Mild, slightly sweet and nutty flavor; semi-hard texture that melts well
Ricotta
Light, slightly sweet flavor; moist and grainy texture
Mascarpone
Rich, buttery, and sweet flavor; creamy and smooth texture
Goat Cheese (Chevre)
Earthy, tangy flavor; soft and spreadable to firm and crumbly texture, depending on aging
Havarti
Buttery and slightly acidic flavor; creamy and semi-soft texture
Pecorino Romano
Sharp and salty flavor; hard and dense texture
Blue Stilton
Rich, tangy, and slightly spicy flavor; semi-soft to crumbly texture with blue veins
Gouda
Sweet, caramel-like, with a buttery flavor; smooth, firm, and dense texture
Mozzarella
Mild and milky with a slightly tangy edge; soft, moist, and stretchable texture
Cottage Cheese
Mild, creamy with a slight tanginess; soft, lumpy texture with curds
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