fireman bob's what you need to know about cheese

How To Make fireman bob's what you need to know about cheese

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  Asiago Adds rich Italian tastes to a variety of dishes. Great for cooking.
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  Camembert ( kam' – em – bear ) Savor the creamy yellow, almost liquid interior, piquant flavor! And do eat the thin greyish crust! Serve at room temperature as an appetizer or dessert.
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  Gourmandise ( goor – mahn – deez' ) A soft, creamy French cheese spread subtly flavored with kirsch, a cherry brandy. Serve as an appetizer or dessert.
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  Club This blend of natural cheeses, frequently Cheddar or Swiss, may have condiments, wine, or flavorings, such as smoke, added. An appetizer or dessert cheese, it spreads well.
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  Cottage Also known as pot cheese or schmierkase, it comes in large or small curd, plain or creamed, and with fruits, chives, or vegetables added.
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  Cream This versatile cheese stars in appetizers, salads, main dishes, and desserts. You will find foil-wrapped pieces and jars of plain cheese or cheese with seasonings such as chives or pimiento added. Use the whipped form for dips.
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  Liederkraanz ( lee' - dir – kranhnz ) Made exclusively in the U.S., this cheese is similar to Limburger but less pungent. The robust flavor makes it an ideal appetizer or dessert. Incidentally, the name means “ wealth of songs “
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  Limburger Cheese lovers relish the pungent flavor of this appetizer cheese, available in pieces or as a spread. First made in Belgium, it is now made in the U.S. also. Cheese makers say it is among the most delicate to produce.
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  Bel Paese ( bel – pah – ay' – ze ) The mild flavor and soft texture of this Italian appetizer or dessert is protected by individual wooden boxes.
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  Brie ( bree ) Originally French, now made in the U.S., the creamy yellow interior is encased by thin edible crust. The mild to pungent flavor compliments appetizers, desserts.
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  Neufchatel ( new – sha – tell' ) Although lower in flat content this cheese is a cream cheese “ twin “. It's available in pieces and a variety of spreads.
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  Blue On imported brands the spelling is “ bleu “. The mane comes from veins of friendly mold which gives cheese tangy, peppery flavor. Delicious as appetizer, dessert, or in a salad.
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  Brick This mild to sharp cheese originated in America and was brick shaped and sized ( now also sold sliced ). Serve as an appetizer or dessert.
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  Ricotta ( ri – kah – tuh ) This smooth, creamy cheese is similar to cottage cheese. A basic ingredient in lasagne, it is used in many other Italian dishes. The sweet nut like flavor compliments appetizers and desserts as well.
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  Gruyere ( gree – air' ) This nutty flavored process cheese melts easily for fondue, makes ideal dessert with fruit and crackers. Natural form is also available.
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  Monterey Jack West Coast favorite from California sometimes called “ Jack “ cheese. It's mild flavor and creamy texture make it especially good in appetizer or main dish recipes.
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  Mozzarella, Scamorze ( mah – tas 'rel – la ska – mort' – za ) Both of these are favorite cheeses for use in pizza. Mozzarella comes sliced or shredded while scamorze comes in small rolls.
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  Muenster ( mun' stir ) Mellow and creamy, this cheese is of German origin but now is made extensively in the U.S. to be used for appetizers or desserts.
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  Port du Salute ( por – du – Sa - lu' French Trappist monks make this cheese, which is similar to Canadian Oka, but has a more pronounced flavor. It's great with apple pie as well as other desserts and appetizers.
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  Roquefort ( rok – for' ) The original blue-veined cheese comes from French caves and is made from sheep's milk. Blue, Gorgonzola, and Stilton are related.
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  Tilsit ( till' – sit ) Mild and Mellow in flavor with a rather open texture, this Danish cheese comes plain or studded with caraway, Chunks are cut from large rectangular loaves to be served for appetizer or dessert.
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  Blarney Sold in wedge cuts, the bright red coating and the interior color if this Irish cheese reminds you of Edam, and the small “ eyes “ remind you of Swiss. The flavor is wonderful whether it be for appetizer, main dish, or dessert.
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  Cheddar Undoubtedly the most popular cheese in the U.S., it has a mild, medium, or sharp flavor, depending on age. First made in Cheddar, England.
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  Fontina ( fon – tee' – na ) Italian table cheese with scattered “ eyes “. Has a creamy to light yellow color and mellow flavor, is firm in texture and easy to slice for appetizers or desserts.
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  Gjetost ( yea' – toast ) Shaved thin on crackers, this Norwegian goat's milk cheese, often called the “ brown sugar “ cheese, is a real appetizer or dessert treat.
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  Double Gloucester ( glah' – stir ) Wedges of this centuries old English favorite are cut from a large “ millstone “. It's golden in color and mellow in flavor, used for appetizers or desserts.
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  Provolone ( pro – vo – lo' – nee ) A “ must “ for Italian cookery, this cheese has many names, depending on size and shape, Provolette, Provoloncini, or Salami Provolone. It also comes sliced. All have a smoked, sharp flavor.
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  Edam and Gouda ( ee' – dum, goo' – da ) Both mildly flavored. The flattened rounds, Gouda and Baby Gouda, are higher in fat.
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  Riksost ( rik' – soast ) “ Farmer's cheese “ from Sweden comes in rounds of 2 pounds. Cut in half, then in semicircles fro appetizer or dessert.
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  Process American Cheese A blend of fresh and aged natural cheese is pasteurized to prevent further ripening. The resulting smooth cheese has excellent cooking qualities. It may have pimiento, meat, or smoke flavor added.
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  Sapsago ( sap' – say – go ) The green cheese that moon is made from owes its color and flavor to clover like plant. Used for appetizer, main dish.
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  Process Cheese Foods Milk or whey solids are added to process cheese. Flavoring agents may also be added.
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  Swiss Sweet nutty flavor is appropriate throughout the meal. This distinctive “ eyed “ cheese originated in Switzerland, also made in the U.S.
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  Natural Cheese This includes all cheeses made directly from milk solids which are separated from milk by use of rennet and/or bacterial culture.
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  Process Cheese Spreads Like cheese foods, except they have a higher moisture content and lower milk fat content. Stabilizer prevents separation. Spread easily at room temperature, melts quickly in cooking. Available plain or flavored.
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  Parmesan Romano ( pahr – ma – zahn' ) ( ro – mah' – no ) Famous grating cheeses, they are as basic as tomatoes to Italian main dishes, also appetizers.
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