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Cheese Varieties and Characteristics

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Brie

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Buttery and creamy with a hint of mushroom; soft and spreadable with an edible white rind

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Feta

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Briny, tart, and tangy flavor; crumbly and somewhat grainy texture

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Gorgonzola

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Tangy, spicy, and slightly sweet; creamy with blue veining providing a crumbly texture

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Parmesan (Parmigiano-Reggiano)

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Nutty, fruity, and savory flavor; hard granular texture

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Camembert

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Earthy, fruity, and nutty flavor; soft, creamy interior with an edible white rind

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Cheddar

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Nutty, sharp, and sometimes earthy flavor; firm texture that can become crumbly with age

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Swiss Cheese (Emmental)

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Mild, sweet, and nut-like flavor; medium-hard texture with characteristic large holes

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Provolone

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Mild, smoky, and slightly sweet; smooth and semi-hard texture that becomes firmer with age

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Roquefort

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Salty, tangy, and a tinge of metallic; moist and crumbly texture

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Manchego

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Nutty, sweet, and slightly tangy flavor; firm, compact texture

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Monterey Jack

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Mild, slightly sweet and nutty flavor; semi-hard texture that melts well

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Ricotta

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Light, slightly sweet flavor; moist and grainy texture

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Mascarpone

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Rich, buttery, and sweet flavor; creamy and smooth texture

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Goat Cheese (Chevre)

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Earthy, tangy flavor; soft and spreadable to firm and crumbly texture, depending on aging

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Havarti

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Buttery and slightly acidic flavor; creamy and semi-soft texture

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Pecorino Romano

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Sharp and salty flavor; hard and dense texture

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Blue Stilton

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Rich, tangy, and slightly spicy flavor; semi-soft to crumbly texture with blue veins

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Gouda

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Sweet, caramel-like, with a buttery flavor; smooth, firm, and dense texture

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Mozzarella

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Mild and milky with a slightly tangy edge; soft, moist, and stretchable texture

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Cottage Cheese

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Mild, creamy with a slight tanginess; soft, lumpy texture with curds

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