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Cheese Delights: A Gourmet Guide to Exquisite Flavors

Explore the rich history and diverse varieties of exquisite cheeses, from Brie to Cheddar and beyond. Discover the origins, textures, and flavors of renowned cheeses like Mozzarella, Provolone, and Gouda. Delve into the creamy, tangy world of Blue Cheese and the beloved classic, Parmesan. Savor the nutty, buttery notes of Swiss and the subtle spiciness of Muenster. Learn about unique finds like Colby and Brick cheese, each with its own distinct character. Elevate your culinary experience with this comprehensive guide to the power and allure of cheese.

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Cheese Delights: A Gourmet Guide to Exquisite Flavors

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  1. Ahh, The Power of Cheese

  2. Brie • BREE • French decent creamy and pale colored • Bloomy rind comes from the Penicillium Candidum , a white mold applied to the surface. Formed into wheels. • Napoleon was so delighted in his first taste of Camembert, he kissed the waitress who served it.

  3. Blue Cheese • Blue-vein mold ripened variety. • Ages 2-6 months. • Tangy • Texture is semisoft, pasty, and sometimes crumbly. • White interior and marbled/streaked with blue veins of mold.

  4. Mozzarella • Origins in Italy. • #1 Cheese used in the food industry. • First made from the milk of the Water Buffalo. • Curds are kneaded or stretched. • Formed into balls or logs. • White soft elastic tears into strips.

  5. Provolone • Pro-vo-lo’neh • A different culture is used in Provolone than mozzarella to make a fuller taste. • Firm texture full flavor more flavor than Mozzarella • Comes in cannonball shapes

  6. Colby • A lovely cheese from the great state of Wisconsin! • Guess which city it is from? Founded 1874 • Fresh form is known as the favorite treat, CURDS!! • Curds are sprayed with cold water and stirred to keep them from knitting together. • Pressed into shape

  7. Gouda • Goo-dah • Dutch origins • Wheel or wedge shape • Buttery flavor • Wax covering- red, black, or yellow flavoring is indicated by the color • Light Buttery nutty, with smooth creamy texture

  8. Cheddar • Only Cheese produced in US prior to 1850. • Accounts for 1/2 of all Cheese in the U.S. • English Origins • Aging makes the flavor • Medium, mild, sharp, and aged • Common used to make curds • Interior is usually yellow but can be white • Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp

  9. Swiss • Origin in Switzerland, Americans copied the recipe and gave it a tune up. • Characterized by Holes • Flavor is sweet and nut-like • Baby Swiss is aged less yielding smaller holes

  10. Parmesan • Origins in Italy • hard cheese • Wheel, wedge, or powder • Available fresh or in the “Can” • One of the most popular cheeses in the World

  11. Muenster • Mun’-ster • Origins in France • semi soft • Orange or white surface; creamy white interior. • Wheels or loafs

  12. Brick • Origins in Wisconsin • Semi Hard • Has small and irregular holes • Sweet, spicy, and nutty flavor • Is a relative of Limburger, which has a pungent aroma • It gains aroma with age

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