cheese guide 031512 small

7/30/2019 Cheese Guide 031512 Small

1/32

A Chee se Bu ye r s Gu i de

2012

SPECIAL EDITION

8 0 0 - 2 7 5 - 9 5 0 0 w w w . p e r f o r m a n c e f o o d s e r v i c e . c o m / a f i

A publication of


2/32

For samples contact SANDY CHAPMAN of Invision Brokers at 973-714-1443

58259 .......Deluxe Fruit Salad - pineapple,oranges,cantaloupe,honeydew,grapes .....1/8 lb

71882 .......Deluxe Fruit Salad - pineapple,oranges,cantaloupe,honeydew,grapes ..... 1/24 lb

883689 .....Fruit Salad Al Fresco - NO PRESERVATIVES, pineapple,oranges,

cantaloupe, honeydew,grapes .................................................................1/14 lb

227832 .....Fruit Salad 1/4 Diced - pineapple,oranges,cantaloupe,honeydew..........1/8 lb

297943 .....Mango/Pineapple 1/4 Diced ................................................................1/8 lb

412380 .....Grapefruit Segments ...............................................................................1/8 lb

933286 .....Golden Pineapple Sections .....................................................................1/8 lb

948957 .....Orange Segments ...................................................................................1/8 lb

974844 .....Honeydew Chunks ................................................................................... 1/8 lb

974908 .....Cantalope Chunks ..................................................................................1/8 lb

850646 .....Sliced Red Apples ...................................................................................36/2 oz

BelGioioso Cheese Tray(Auribella, Fontina, American Grana,Creamy Gorg, Sharp Provolone)867317..5/2 lb avg.See your Sales Rep to Special Order for the Holidays

Mascarpone Tub - TFF

34391..4/5 lb

Asiago Quarter Wheel

885456..2/6 lb

Crumbly Gorgonzola Half Wheel

926596..1/10 lb avg

Fresh Mozzarella Pre-Sliced Log

875678..8/1 lb

Parmesan Cheese Wheel

962520..2/6 lb


3/32

Welcome to our annual Cheese Guide. The purpose of this Cheese Guideis to help you betterunderstand the differences in cheeses and provide you with a full listing of all the different

cheeses stocked by AFI. Detailed descriptions and applications of some of your favorite cheeses

are presented along with the different factors that categorize cheeses such as aging, texture, methods of

production, types of milk and regions of origin.

We hope the basic information contained in this guide will help you to be more equipped in making cheese

a successful part of your menu.

Michelle Kelly

Dairy Category Manager

Performance Foodservice - AFI


4/32

Cheese is a fresh or ripened

product made from coagu-

lated milk. Cheese can be dif-

ferentiated both by the type of

milk - raw, skimmed or pasteurized, and

by animal - cow, goat, sheep, buffalo,

horse or camel. For all of them however,

there are four major stages in the basic

process: Curdling or coagulation of the milk

Shaping of the curds (de-molding

and draining)

Salting, washing and seeding

Maturing

Curdling or coagulation of the milk

The rst step in cheese making is to

coagulate the milk solids into a curd. It

can be done either by acid coagulation

or rennet coagulation. Acid coagulation

is caused by adding an acid substance

(lemon juice, vinegar) or by adding a

bacterial culture that turns the lactose

into lactic acid. Renneting consists inadding the rennet to the heated milk.

Coagulation, which cannot take place

under 10 C, is activated at temperatures

between 20 and 40 C. The coagulation

period depends on the type of cheese

and varies from 30 minutes to 36 hours.

Shaping of the curds

The curds are broken down in a vat to

separate the curds from the whey. As

larger cheese curds contain more water

than small ones, a large curd is pre-

pared for soft cheeses, a medium-sized

curd for rmer cheeses and a small curd

for hard cheeses. The curds are cut up

into lumps. The curd mass is constantly

stirred to prevent it from agglomerating

again. The duration of this cutting up

(de-curding) period also varies accord-

ing to the cheese. For many cheeses,

a medium- sized curd is prepared rst.It gives off more whey when it is stirred

and warmed. There are several meth-

ods for removing the curds from the

vat for draining. A draining-board in

long grooves is used and the entire vat

poured onto it for goats cheeses. Ladles

may also be used to transfer the curds

directly into moulds containing holes

through which the whey can run off. With

pressed cheeses, strong cloth which al-

lows the whey to lter through the holes

and retains the curds is used.

Salting, washing and seeding

Salt plays a substantial role in cheese-

making. Salting serves a number of func-

tions; it speeds up the drying process,

heightens the cheeses avor, helps the

rind to form and slows down the prolif-

eration of micro-organisms. Each type

of cheese has a specied salt content.

The most common method is an immer-

sion in a brine bath. Depending on the

cheese, the brine will contain between

250 and 350g salt per liter. Dry-salting

is done by rubbing the cheese with salt

on repeated occasions after it has been

removed from the mould. Washed-rind

cheeses are brushed or washed with salt

at regular intervals during their matura-

tion, preventing the formation of mould

and keeping the rind soft. Cheeses may

be washed in spirits (wine or bear).

Cheeses can be seeded with fungus

to produce the soft white down of theirbloomy rind, or the blue-green veining

of blue cheeses.

Maturing

The environment in which the majority of

cheeses are ripened is usually a ripening

cellar or a special storage room. Cheese

makers are often putting their cheeses

in drying-rooms to speed up the matura-

tion. The ripening cellar may be humid

and warm, or relatively cool. The climate

of the cellar is determined by the ambi-

ent temperature and relative humidity,

as well as by the natural movement ofair in the space. The temperature can

range from 32 to 77 F, but the majority

of cheeses are ripened at between 46

and 60 F. During the maturation period

there is a constant exchange between

ripening gases, such as carbon dioxide

and ammonia, from the cheese and

oxygen in the air, which is essential for

the growth of both aerobic surface ora

and interior ora.

How to

4


5/32

Cheeses Accordingto Hardness and Rind

Processed cheesesIs the result of melting one or more

pressed, cooked or uncooked cheeses,

and adding milk, cream, butter and

sometimes avoring agents. One or

several ripened cheeses are heated and

mixed, then pasteurized at high tem-

perature (130-140 C) after other dairy

products, such as liquid or powdered

milk, cream, butter, casein, whey, andseasoning, have been added.

Natural-rind cheesesThis cheese is mainly goats and

sheeps cheese. When young, they have

a slightly wrinkled, cream-colored rind.

In time they dry out, the wrinkles be-

come more pronounced and the charac-

ter and avor increases, along with the

growth of bluish grey mold. Their taste is

fresh, almost fruity, with undertones of

goat. To mature, these cheeses must bekept dry. (Stilton, Parmigiano Reggiano

and Montogomery Cheddar.

Pressed, cooked cheesesOften large in size and taste, pressed

cooked cheeses are created by heating

the curds (cooked), and then placing

and pressing them in molds. The cheese

is then soaked in brine. As fermentation

proceeds, depending on the tempera-

ture and specic enzymes, the cheese

will have many holes (Emmental) or very

few holes (Gruyre).

Pressed, uncooked cheesesThe pressed uncooked family offers a

variety of textures, from the very creamy

(Morbier), to more supple (Doux de Mon-

tagne), to rm (Manchego). Some have

rinds while others dont. Even the colors

and avors vary from mild (Cheddar), to

full-avored (Etorki). Created by taking

the curds and pressing them into molds,

they are then carefully aged anywhere

from ve weeks to six months, although

some can mature as long as three years.

This family will please almost everyone

due to its versatility.

Washed-rind cheesesThe rinds in this family are washed and

brushed in brine during the ripening

process. The brine, depending on the

cheese type and region, may include

wine, beer, eau de vie, etc. The brushing

allows the salt to penetrate the cheese

and keeps the paste soft. This treat-

ment smoothes the rind and gives it a

coloring that ranges from straw yellow to

dark, brick red. The washed-rind family

includes many of Europes strongest a-

vored and most aromatic cheeses, such

as French Munster, German Limburger,and Italian Taleggio.

Soft white cheesesThese cheeses are the simplest type.

They are neither fermented nor matured.

Their high moisture content, coupled

with the high humidity, attracts and en-

courages the growth of the classic white

penicillium mold. This type of cheese is

creamy and smooth. They are based on

cows milk, skimmed or unskimmed, and

sometimes enriched with cream.

Bloomy-rind cheesesThese cheeses are neither pressed nor

cooked. They are salted and seeded with

penicillium candidum that gives them

their bloom (the white down that takes

on a golden aspect as it ages.) (Brie and

Camembert)

Blue-mold cheesesBlue mold is a strain of penicillium that

is added to the milk before the ren-

net is added either in liquid or powder

form. Most blue cheeses are normally

wrapped in foil to prevent them from

drying out. They are neither pressed nor

cooked. They are usually made from

cows milk.

Cheese Classied by Texture and TypesThe texture of cheese can run from extremely hard and granular (Parmesan Reggiano) to runny (aged Brie).

Categorizing cheeses by rmness is a common but inexact practice. The lines between soft, semi-soft, semi-hard,

and hard are arbitrary, and many types of cheese are made in softer or rmer variations.

The factor that controls cheese hardness is moisture content, which depends on the pressure

with which it is packed into molds, and aging time.

5


6/32

Soft/Fresh Cheeses

Is a category of cheeses with high mois-

ture content that are typically direct set

with the addition of lactic acid cultures.

Cheeses in this category include Cottage

Cheese, Cream Cheese, Feta, Mas-

carpone, and Neufchatel, Ricotta and

Queso Blanco. These cheeses must be

consumed quickly; they are not madeto age.

Soft-Ripened Cheeses

Soft-ripened cheeses are uncooked,

unpressed cheese, which, as a result,

are creamy or even runny when fully

ripe. They ripen from the outside in, and

have been allowed to mature to various

degrees. Some soft-ripened cheeses

ripen (or age) inside of a uffy white rind

and become softer and creamier as they

age. The rind is edible and is produced

by spraying the surface of the cheesewith Penicillium candidum. Soft-ripened

cheeses are snowy-white and delicious

at room temperature or served warm out

of the oven. These cheeses, including

Brie and Camembert, have an earthy,

creamy avor that pairs well with fruits

like melon and berries as well as sun-

dried tomatoes.

Semi-Soft Cheeses

Soft, yet sliceable, these cheeses are

pressed and may be cooked or un-cooked. The texture has a slightly hard-

er texture than the soft category. These

cheeses contain a high percentage of

moisture, ranging between 62% and

67%. Semi-soft cheeses are a smorgas-

bord of avor ranging from mild and

buttery to earthy and pungent. Some

favorites are Fontina, Havarti, Muenster

and Monterey Jack.

Blue Cheeses

Blue vein cheese is identied by the thin

lines of blue that thread through the oth-

erwise cream colored cheese. When you

eat blue vein cheese you will notice that

the cheese has a strong, pungent scent

and that it tastes tangy. Most types of

blue vein cheese are a soft cheese that

can be easily spread on a cracker orslice of toast, but there are some that

have a crumbling texture.

Blue and Gorgonzola, two well-loved

Blue-veined cheeses, are known for their

crumbly texture and distinct avor. Sweet

and nutty accompaniments such as fruit,

almonds, and spices help balance the

saltiness of these cheeses.

Semi-Hard Cheeses

A classication of cheese based upon

body. The descriptions semi-hard and

hard refer mainly to moisture content,not to texture. The cheeses in this cat-

egory actually include a broad range of

textures, from semi-rm to very rm and

from cheeses that are only weeks old

to those aged up to several months or

more. Because these cheeses contain

less moisture than the soft and soft-

ripened types, they hold their shape

much better. The difference between

semi-hard and semi-soft cheese is one

of moisture: Semi-soft cheese contains

more than 45% water, while semi-hard

cheeses contain 30% to 45%.

Hard Cheeses

Hard cheese is known as rm cheese.

They have a dry, granular paste and are

the hardest of all cheeses, solid and

heavy. Hard cheeses typically are aged

more than two years, during which the

water and moisture evaporate to make

the paste hard (to be classied as a hard

cheese, the water content must be less

than 40%). Hard paste cheeses vary tre-

mendously: They can be pungent, sharp,

aromatic or piquant; cooked, semi-

cooked or uncooked; and range in color

from stark white to deep yellow, orange

or brown. cheese aging

The cheeses are covered with a veryhard rind, which solidies as they age.

Examples include Asiago, Manchego,

and Parmesan.

Pasteurized Process

& Cold Pack Cheeses

These cheeses are creamy, smooth

cheese product made with natural

cheese combined with other ingredi-

ents, usually more milk and/or milk

solids, and water, plus stabilizers for

longer shelf life. The combination is then

heated and mixed into a homogeneous

blend with the end result a cheese that

melts and ows. This melting property

is due to the emulsifying salts (phos-

phates or citrates), which bind minerals

in the natural cheese to interact with

the fat and water. Natural cheeses,

when melted, often show a separation

from the natural oils and proteins and

produce a lumpy appearance. In some

cases processed cheeses contain added

colorings and preservatives. Products

labeled cheese spreads or cheesefoods contain added liquid for a softer

more spreadable mixture. According

to U.S. Government standards, only 51

percent of the nal weight needs to be

cheese. Processed cheeses keep well

but lack the distinctive avor and texture

of natural cheeses.

Factors inCATEGORIZATIONof Cheeses

Length of aging Methods of making Kind of milk Texture Fat content Country/Region of origin

6


7/32


8/32

AFI # BRAND ITEM PACK/SIZE

SOFT/FRESH CHEESES.......................................................29131 .......Antonio ..................... CHEESE IMPASTADA TFF............................. 1/10 lb

929148 .....Antonio ..................... CHEESE MOZZ BALL CRYVC TFF .................. 12/1 lb

27184 .......Antonio ..................... CHEESE CURD FRSH TFF ............................ 2/22.5 lb

897216 .....Antonio ..................... CHEESE MOZZ LOAF ................................... 2/3 lb

52893 .......Antonio ..................... CHEESE MOZZ MEDALLION IN WATER ......... 2/3 lb

898138 .....Antonio ..................... CHEESE RICOTTA WHL MILK TFF ................. 2/3 lb

895423 .....Antonio ..................... CHEESE MOZZ SHEETS TFF ......................... 3/2 lb929616 ..... Antonio ..................... CHEESE MOZZ LOAF FIRM FRSH TFF ........... 4/5 lb

33338 .......Antonio ..................... CHEESE RICOTTA PART SKIM MILK ............. 6/3 lb

29126 .......Antonio ..................... CHEESE RICOTTA WHL MILK TFF ................. 6/3 lb

277642 .....Assoluti Fresh ..........CHEESE MOZZ BOCCONCINI 1.6 OZ ..........2/3 lb

277653 .....Assoluti Fresh ..........CHEESE MOZZ CILIEGINE 3 OZ .................2/3 lb

277660 .....Assoluti Fresh ..........CHEESE MOZZ OVOLINE 4 OZ....................2/3 lb

277662 .....Assoluti Fresh ..........CHEESE MOZZ PEARLINI 20 OZ.................2/3 lb

277647 .....Assoluti Fresh ..........CHEESE RICOTTA WHL MILK .....................2/3 lb

277661 .....Assoluti Fresh ..........CHEESE MOZZ LOG 1 LB IN WATER............2/4 lb

277646 .....Assoluti Fresh ..........CHEESE MOZZ 16 OZ ...............................2/6 lb

277648 .....Assoluti Fresh ..........CHEESE RICOTTA WHL MILK .....................6/3 lb

232973 .....Assoluti ...................CHEESE RICOTTA W/M ............................6/3 lb

34391 .......BelGioioso Cheese .... CHEESE MASCARPONE TUB TFF ................. 4/5 lb

875678 .....BelGioioso Cheese .... CHEESE MOZZ SL 16 CT FRSH LOG ............. 8/1 lb

294374 ..... Breakstones .............. CHEESE COTTAGE PINEAPPLE DBL.............. 12/3.9 oz

294372 .....Breakstones .............. CHEESE COTTAGE STRWBRY DBL ................ 12/3.9 oz

925397 .....Friendship ................. CHEESE COTTAGE W/PINEAPPLE ................ 12/8 oz

942554 .....Great Lakes ............... CHEESE FETA IN BRINE TFF ......................... 1/9 lb

915028 ..... Great Lakes ............... CHEESE FETA CRUMBLE TFF ....................... 2/5 lb

257107 ..... Lupara ...................... CHEESE MOZZ DI BUFFALO IMP FZ ............. 12/7 oz

266183 ..... Marmaris .................. CHEESE FETA ............................................. 1/18 lb

267035 .....Marmaris .................. CHEESE FETA DOME ................................... 1/27 lb

268196 ..... Marmaris .................. CHEESE FETA DOM CVP .............................. 1/4 lb

266370 .....Marmaris .................. CHEESE FETA DOM ..................................... 1/8 lb

266186 ..... Marmaris .................. CHEESE FETA CRUMBLE ............................. 2/5 lb266184 .....Marmaris .................. CHEESE FETA ............................................. 2/8 lb

268195 .....Marmaris .................. CHEESE FETA CVP ...................................... 8/4 lb

887281 .....Organic Valley ........... CHEESE CREAM SPREAD ORGANIC ............ 100/1 oz

979007 .....Philadelphia .............. CHEESE CREAM ......................................... 1/30 lb

2312 .........Philadelphia .............. CHEESE CREAM NEUFCHATEL LF TFF .......... 1/30 lb

80243 .......Philadelphia .............. CHEESE CREAM ORGNL ............................. 1/50 lb

27148 .......Philadelphia .............. CHEESE CREAM CHIVE & ONION CUP ......... 100/1 oz

753 ........... Philadelphia .............. CHEESE CREAM CUP GARDEN VEG TFF ....... 100/1 oz

44850 .......Philadelphia .............. CHEESE CREAM CUP TFF ............................ 100/1 oz

52155 .......Philadelphia .............. CHEESE CREAM SPREAD SQUEEZE ............ 100/1 oz

29077 .......Philadelphia .............. CHEESE CREAM LITE CUP TFF ..................... 100/3/4oz

944081 .....Philadelphia .............. CHEESE CREAM BAR .................................. 36/8 oz

55749 ....... Philadelphia .............. CHEESE CREAM LOAF................................. 6/3 lb2297 ......... Philadelphia .............. CHEESE CREAM NEUFCHATEL LIGHT ........... 6/3 lb

924828 .....Pollio ........................ CHEESE CURD WHL MILK SPLIT .................. 2/21 lb

896704 .....Raskas ...................... CHEESE CREAM TFF ................................... 1/3 lb

880676 .....Raskas ...................... CHEESE CREAM GARDEN VEG TFF .............. 100/.75 oz

857664 ..... Raskas ...................... CREAM CHEESE SPREAD CUP TFF .............. 100/1 oz

232124 .....Roma .......................CHEESE MASCARPONE ............................6/1 lb

53761 .......Sorrento .................... CHEESE MASCARPONE BULK ..................... 1/5 lb

75374 ....... Sorrento .................... CHEESE MASCARPONE BULK ..................... 4/5 lb

988821 .....Sorrento .................... CHEESE RICOTTA ........................................ 4/5 lb

229618 .....T&L Salads ................ CHEESE CREAM LIGHT IN TUB .................... 1/5 lb

237868 .....T&L Salads ................ SPREAD CHEESE CREAM PLN ..................... 1/5 lb

8


9/32


237844 .....T&L Salads ................ SPREAD CHEESE CREAM W/LOX ................ 1/5 lb

237866 .....T&L Salads ................ SPREAD CHEESE CREAM W/ONION GRN .... 1/5 lb

237864 .....T&L Salads ................ SPREAD CHEESE CREAM W/VEG ................ 1/5 lb

237867 .....T&L Salads ................ SPREAD CHEESE CREAM W/WALNUT ......... 1/5 lb

944095 .....Temp-Tee ................... CHEESE CREAM SM ................................... 12/8 oz

44217 .......Vermont Butter & Chs CREME FRAICHE ........................................ 2/4.75 lb

995483 ....West Creek ..............CHEESE CREAM ......................................1/3 lb999959.....West Creek .............. CHEESE CREAM ......................................1/30 lb

999958.....West Creek .............. CHEESE CREAM ......................................10/3 lb

SOFT RIPED CHEESES ..........................................................948156 .....Boursin ..................... CHEESE BOURSIN ...................................... 12/5 oz

972257 .....Eiffel Tower ................ CHEESE BRIE CANADIAN TFF ...................... 1/1 kg

228501 .....Eif fel Tower ................ CHEESE FRNCH BRIE WHEEL ...................... 1/1 kg

990033 .....Joan Of Arc ................ CHEESE BRIE WHEEL 60% FRNCH .............. 2/2.2lb

905517 .....Montchevre ............... CHEESE GOAT LOG PLN .............................. 12/10.5 oz

230793 .....Montchevre ............... CHEESE GOAT CRUMBLE ............................ 2/2 lb

905724 .....Montchevre ............... CHEESE GOAT LOG PLN .............................. 2/2 lb

907924 .....Montchevre ............... CHEESE GOAT PLN TUB............................... 2/4 lb

292310 .....Montchevre ............... CHEESE GOAT MEDALLION 1 OZ ................. 64/1 oz

27049 .......Packer ....................... CHEESE ST ANDRE ..................................... 1/4.5 lb avg

234358 .....President ................... CHEESE BRIE FRNCH TIN ............................ 12/4 oz

866680 .....President ................... CHEESE BRIE PLN 60 % .............................. 2/3 kg

SEMI-SOFT CHEESES ............................................................284946 .....Atalanta .................... CHEESE BOX VAR GRMT IMP ...................... 1/11 lb

29011 .......Biery ......................... CHEESE MONT_JCK SLCD 3/4 OZ TFF ........ 2/5 lb

28971 .......Biery ......................... CHEESE PEPPER JCK HOT SLCD .................. 2/5 lb

944815 ..... Biery ......................... CHEESE MUENSTER SLCD .......................... 5/2 lb

259012 .....Cabot Creamery ........ CHEESE PEPPERJACK LOAF TFF .................. 2/5 lb

885443 .....Danamark ................. CHEESE HAVARTI W/DILL ........................... 1/9 lb

922448 .....Danish ...................... CHEESE FONTINA ....................................... 1/15 lb

74374 ........Great Lakes ............... CHEESE MONT_JCK W/PEPPER TFF ............ 1/10 lb avg

79984 .......Great Lakes ............... CHEESE MONT_JCK BLOCK ........................ 1/40 lb

929324 .....Great Lakes ............... CHEESE HAVARTI TFF .................................. 1/9 lb

923928 .....Great Lakes ............... CHEESE MUENSTER LOAF TFF..................... 2/6 lb avg

53962 .......Land O Lakes ............. CHEESE MONT_JCK SLCD .75 OZ ............... 8/1.5 lb

866391 .....Mccadam .................. CHEESE MUENSTER LOAF .......................... 2/6 lb avg

255198 .....Northland .................. CHEESE MUENSTER SHRED ....................... 4/5 lb

270917 ..... Northland .................. CHEESE PEPPERJACK FTHR SHRED ............ 4/5 lb

948139 .....Packer ....................... CHEESE JARLSBERG WHEEL ....................... 1/20 lb

156571 .....Packer ....................... CHEESE FARMER LOAF ............................... 9/3 lb

949447 .....Safre ......................... CHEESE PORT SALUT TFF ............................ 1/4.5lb

953604 .....Schreiber .................. CHEESE MONT_JCK CUBED 3/4 ............... 2/5 lb

158817 .....West Creek ..............CHEESE MONT_JCK PRINT .......................1/10 lb avg157186 .....West Creek ..............CHEESE MONT_JCK BLOCK ......................1/42 lb avg

158812 .....West Creek ..............CHEESE MONT_JCK FTHR SHRED TFF ........4/5 lb

BLUE VEINED CHEESES ......................................................926596 .....BelGioioso Cheese .... CHEESE GORGONZOLA WHEEL ................... 1/10 lb avg

242673 .....Green Isle .................. CHEESE BLUE DANISH WHEEL .................... 1/6 lb avg

997869 .....Great Lakes ............... CHEESE BLUE CRUMBLE DOM TFF .............. 1/5 lb

957308 .....Ilchester .................... CHEESE SAGE DERBY WHEEL TFF ............... 1/6.5 lb

30826 .......Maytag ...................... CHEESE BLUE WHEEL ................................. 1/4.6 lb

247544 .....Mosaic ...................... CHEESE BLUE CRUMBLES TFF .................... 4/5 lb

263721 .....Roma .......................CHEESE BLUE CRUMBLES........................1/5 lb

SOFT/FRESH CHEESES

9


10/32

277642 ........Bocconcini Mozzarella Cheese - 1.6 oz ........................... 2/3 lb

277653 ........Ciliengine Mozzarella Cheese - 3 oz ............................... 2/3 lb277646 ........Mozzarella Cheese - 16 oz..............................................2/6 lb

277661 ........Mozzarella Log in water - 1 lb ......................................... 2/4 lb

277660 ........Ovoline Mozzarella Cheese - 4 oz ................................... 2/3 lb

277662 ........Pearlini Mozzarella Cheese - .2 oz .................................. 2/3 lb

277649 ........Ricotta Cheese - part skim .............................................6/3 lb

277647 ........Ricotta Cheese - whole milk ........................................... 2/3 lb

277648 ........Ricotta Cheese - whole milk ........................................... 6/3 lb

FreshMozzarella& Ricotta

10


11/32


263722 .....Roma .......................CHEESE GORGONZOLA CRUMBLE .............1/5 lb

263725 .....Roma .......................CHEESE BLUE CRUMBLES........................4/5 lb

977783 .....Saga ......................... CHEESE BLUE TFF ...................................... 2/2.75 lb

983633 .....Stella ........................ CHEESE BLUE WHEEL ................................. 1/7 lb avg

377 ........... Stella ........................ CHEESE GORGONZOLA DOM TFF ................ 1/7.5 lb avg

SEMI-HARD CHEESES..........................................................

896030 .....Dutch Mill ................. CHEESE GOUDA SMKD ............................... 1/6 lb

942255 .....The Laughing Cow ...... CHEESE GOUDA MINI ................................. 72/.75 oz

918393 ..... Maybud ..................... CHEESE GOUDA BABY RND TFF .................. 12/7 oz

862192 .....Mill Dance ................. CHEESE GOUDA RED WAX .......................... 1/10 lb

PROVOLONE CHEESES ........................................................242288 .....Auricchi ..................... CHEESE PROV SALAMI AGED DOM ............. 1/15 lb avg

677 ...........Biery ......................... CHEESE PROV SLCD 3/4 OZ ....................... 2/5 lb

991133 .....County Line ............... CHEESE PROV LOAF CRYVC ........................ 1/12 lb

984734 .....Great Lakes ............... CHEESE PROV TFF ...................................... 1/10 lb avg

211705 .....Rafnato .................CHEESE PROV LOAF .................................1/12 lb avg

197506 .....Rafnato .................CHEESE PROV LOAF .................................3/12 lb avg

232215 .....Roma .......................CHEESE PROV STICK SUPER DLX ..............2/12 lb avg964509 .....Sorrento .................... CHEESE PROV LOAF ................................... 1/12 lb avg

MOZZARELLA CHEESES......................................................294206.....Bacio .......................CHEESE BLND PREM SHRED 50/50..........6/5 lb

294205.....Bacio .......................CHEESE P/S PREM SHRED.......................6/5 lb

287633 .....Bacio .......................CHEESE PREM P/S BLOCK .......................8/6 lb avg

287632 .....Bacio .......................CHEESE PREM WM BLOCK .......................8/6 lb avg

294204 .... Bacio .......................CHEESE WM PREM SHRED .......................6/5 lb

253802 .....County Line ............... CHEESE MOZZ SHRED FTHR WM ................. 1/5 lb

264774 ..... Great Lakes ............... CHEESE MOZZ WM LOAF ............................ 1/6 lb avg

885968 .....Great Lakes ............... CHEESE MOZZ WM LOAF ............................ 8/6 lb

883498 .....Kraft ......................... CHEESE MOZZ & CHED TWIST UM .............. 48/.75 oz

883612 .....Kraft ......................... CHEESE MOZZ STRING PART SKIM ............. 48/1 oz79047 .......Luigi ........................CHEESE MOZZ BLND FTHR SHRED ............6/5 lb

270135 .....Luigi ........................CHEESE MOZZ P/S ..................................8/6 lb avg

238619 .....Luigi ........................CHEESE MOZZ WM LOAF ..........................1/6 lb avg

243384.....Luigi ........................CHEESE MOZZ WM LOAF ..........................8/6 lb avg

932073 .....Organic Valley ........... CHEESE STRING STRINGLES ORGANIC ....... 96/1 oz

27103 .......Packer ....................... CHEESE MOZZ SMKD ................................. 1/6 lb

232981 .....Piancone .................CHEESE MOZZ LMPS FTHR SHRED ............6/5 lb

232989.....Piancone .................CHEESE MOZZ WM FTHR SHRED ...............6/5 lb

74067 .......Pollio ........................ CHEESE MOZZ SMKD LOAF ......................... 2/6 lb

881651 .....Polly-O ...................... CHEESE MOZZ LOAF WM SP BLUE .............. 8/7.5 lb

886832 .....Polly-O ...................... CHEESE MOZZ WHL MILK ........................... 12/16 oz

298569 .....Polly-O ...................... CHEESE STRING LMPS 1 OZ ....................... 12/12 oz

197500 .....Rafnato .................CHEESE MOZZ FTHR SHRED LMPS ............6/5 lb197498 .....Rafnato ................. CHEESE MOZZ LOAF LMPS .......................8/6 lb avg

197499 .....Rafnato ................. CHEESE MOZZ LOAF WHL MILK TFF ...........8/6 lb avg

197501 .....Rafnato .................CHEESE MOZZ WM FTHR SHRED ...............6/5 lb

249312 .....Roma .......................CHEESE MOZZ PREMIATO WM RIBBON .....5/11 lb avg

232144 .....Roma .......................CHEESE MOZZ W/M CLASSICO ................10/6 lb avg

243103 .....Sargento ................... CHEESE MOZZ SLCD LMPS ......................... 360/.66 oz

989133 .....Sorrento .................... CHEESE MOZZ SHRED WHL MILK ................ 6/5 lb

916459 .....Sorrento .................... CHEESE MOZZ WHL MILK LOAF ................... 8/5 lb avg

243113 .....Ultimo ....................... CHEESE PIZZA 5 BLND FTHR SHRED ........... 4/5 lb

BLUE VEINED CHEESES

11


12/32

Natural Cheese199428 ................Mild Cheddar Cheese - feather shredded .............. 1/5 lb

158811 ................Mild Shredded Cheddar Cheese ........................... 4/5 lb

158814 ................Monterey Jack Cheese - fancy shredded ............... 4/5 lb

158813 ................Cheddar & Jack Cheese - shredded ......................4/5 lb

158820 ................Sliced Yellow Cheddar - .75 oz .............................. 6/1.5 lb

158816 ................Mild Yellow Cheddar Cheese ................................ 1/10 lb avg

158818 ................Sharp Yellow Cheddar Cheese ..............................1/10 lb avg

157185 ................Mild Cheddar Block .............................................1/42 lb avg

12


13/32


CHEDDAR CHEESES ...............................................................897386 .....Alpine Lace ............... CHEESE CHED COLORED R/F DELI ............. 2/5 lb avg

29001 .......Biery ......................... CHEESE CHED SLCD 3/4 OZ ....................... 2/5 lb

909266 .....Cabot Creamery ........ CHEESE CHED SHARP PRINT WHI ............... 1/10 lb

242555 .....Chllsfarm .................. CHEESE CHED W/PORTER .......................... 2/2 KG

235402 .....Corazo ...................... CHEESE CHED FTHR SHRED ....................... 4/5 lb

235408 .....Corazo ...................... CHEESE CHED JCK FTHR SHRED R/F .......... 4/5 lb

130329 .....Green Bay Cheese ..... CHEESE CHED PRINT WHI SHARP TFF ......... 1/10 lb953220 .....Green Bay Cheese ..... CHEESE CHED SHARP PRINT ...................... 1/10 lb

75851 .......Great Lakes ............... CHEESE CHED SHRED TFF .......................... 1/5 lb

885465 .....Great Lakes ............... CHEESE CHED SLCD MED .75 OZ................ 6/24 oz

53726 .......Kraft ......................... CHEESE CHED SHARP SHRED..................... 4/5 lb

38189 .......Land O Lakes ............. CHEESE CHED SHARP PRINT TFF ................ 1/10 lb

53955 .......Land O Lakes ............. CHEESE CHED MILD SLCD INTERLEAF ........ 8/1.5 lb

881136 .....Mccadam .................. CHEESE CHED MILD ................................... 1/10 lb

930624 .....Mullins ...................... CHEESE CHED WHI MILD BLOCK................. 1/40#AV

274241......Nor thland .................. CHEESE CHED MONT_JCK SWISS FTHR ...... 2/15 lb

887279 .....Organic Valley ........... CHEESE COLBY JCK STRING ORGANIC ........ 96/1 oz

79063.......Roma .......................CHEESE CHED SHRED IMIT ......................4/5 lb

262069.....Roma .......................CHEESE SALAD BAR FTHR SHRED .............4/5 lb

144426 .....Schreiber .................. CHEESE MILD CHED 3/4 CUBE ................. 2/5 lb

18439 .......Schreiber .................. CHEESE CUBE MIXED 3/4 ........................ 3/5 lb

247501 .....Schreiber .................. CHEESE CHED MILD 64 SL .5 OZ ................ 8/2 lb

953212 ..... Sunshine Farms ......... CHEESE CHED MILD MIDGET BLK WAX........ 2/5.5 lb

158816 .....West Creek ..............CHEESE CHED MILD YLW PRINT ................1/10 lb avg

158818 .....West Creek ..............CHEESE CHED SHARP PRINT YLW .............1/10 lb avg

157185 .....West Creek ..............CHEESE CHED MILD BLOCK .....................1/42 lb avg

199428 .....West Creek ..............CHEESE CHED MILD FTHR SHRED .............1/5 lb

158811 .....West Creek ..............CHEESE CHED MILD YLW FTHR .................4/5 lb

158814 .....West Creek ..............CHEESE CHED MONT_JCK FCY SHRED ......4/5 lb

158813 .....West Creek ..............CHEESE CHED MONT_JCK FTHR SHRED ....4/5 lb

158820 .....West Creek ..............CHEESE CHED MILD YLW SL .75 OZ ...........6/1.5 lb

SWISS CHEESES .....27112 .......Alpine Lace ............... CHEESE SWISS LOAF R/F TFF ..................... 1/12 lb

47240 .......Alpine Lace ............... CHEESE SWISS LOAF R/F LS TFF ................ 1/14 lb avg

898302 .....Atalanta .................... CHEESE GRUYERE CUT ............................... 1/7 lb avg

944772 .....Biery ......................... CHEESE SWISS HIGH CUT ........................... 1/14 lb

28979 .......Biery ......................... CHEESE SWISS SLCD 3/4 OZ ..................... 2/5 lb

994824 .....County Line ............... CHEESE SWISS SANDWICH CUT ................. 1/7 lb

958508 .....Finlandia ................... CHEESE SWISS LOAF .................................. 1/6 lb avg

264689 .....Finlandia ................... CHEESE SWISS LOAF HIGH CUT .................. 2/12 lb avg

958511 .....Finlandia ................... CHEESE SWISS LOAF .................................. 4/6 lb avg

968784 .....Great Lakes ............... CHEESE SWISS LS TFF ................................ 1/12 lb

923929 .....Great Lakes ............... CHEESE SWISS 4X4 CUT TFF ....................... 1/8 lb

278585 .....Le Superb .................. CHEESE GRUYERE NAT SWISS .................... 2/6 lb avg884830 .....Land O Lakes ............. CHEESE SWISS SL 32 NAT .......................... 12/1.5 lb

857402 .....Mar tel ....................... CHEESE SWISS DOM 4X4 ........................... 1/6 lb avg

261798 .....Mar tel ....................... CHEESE SWISS DOM 4X4 ........................... 4/6 lb avg

236977 .....Packer ....................... CHEESE GRUYERE BLND SHRED THICK ....... 4/5 lb

953592 .....Schreiber .................. CHEESE SWISS CUBED 3/4 ...................... 2/5 lb

158819 .....West Creek ..............CHEESE SWISS LOAF GRD A .....................2/8 lb avg

158724 .....West Creek ..............CHEESE SWISS AMER 160 SL ...................4/5 lb

158822 .....West Creek ..............CHEESE SWISS SL 0.75 OZ .......................6/1.5 lb

13


14/32

Processed Cheese158890 .............. White American Cheese slices 160 ct ..............................1/5 lb

158719 .............. White American Cheese Slices 120 ct .............................4/5 lb

158721 .............. White American Cheese 160 slices .................................4/5 lb

158718 .............. Yellow American Cheese Slices 120 ct ............................4/5 lb

158720 .............. Yellow American Cheese Slices 160 ct ............................4/5 lb

158728 .............. Yellow American Cheese slices 184 ct .............................4/5 lb

158716 .............. Yellow American Cheese Loaf Processed .........................6/5 lb

14


15/32


HARD CHEESES ........242542 .....Agriform .................... CHEESE GRANA PADANO QRTRS ................ 1/20 lb avg

259021 .....Ambriola ................... CHEESE PECORINO ROMANO WHEEL ......... 1/50 lb avg

239023.....Assoluti ................... CHEESE PECORINO ROMANO GRATED .......1/5 lb

239022.....Assoluti ................... CHEESE PECORINO ROMANO GRATED .......4/5 lb

962520 .....BelGioioso Cheese .... CHEESE PARMESAN WHEEL ....................... 1/24 lb

885456 .....BelGioioso Cheese .... CHEESE ASIAGO MILD QRTR WHEEL ........... 2/6 lb

949553 .....Colonna .................... CHEESE PECORINO ROMANO SHRED ......... 1/5 lb265054 .....Don Juan ................... CHEESE MANCHEGO WHEEL SPAIN ............ 2/7 lb avg

292313 .....Montealb .................. CHEESE MANCHEGO SPANISH RND ............ 1/7 lb avg

278633 .....Montealb .................. CHEESE MANCHEGO SPANISH RND ............ 2/7 lb avg

26958 .......Packer ....................... CHEESE PARMESAN REGGIANITTO ............. 1/1 each

941318 .....Rafnato ................. CHEESE PARMESAN SHRED .....................1/5 lb

874101 .....Rafnato .................CHEESE PARMESAN GRATED TUB .............4/5 lb

874103 .....Rafnato .................CHEESE PARMESAN SHRED .....................4/5 lb

240542.....Roma .......................CHEESE PARMESAN GRATED TUB .............1/5 lb

239031 .....Roma .......................CHEESE ASIAGO SHRED ...........................2/5 lb

232186 .......Roma..............................CHEESE PARMESAN GRATED PACKET ................200/3.5 grams

239030.....Roma .......................CHEESE PARMESAN GRATED ....................4/5 lb

912134 .....Sargento ................... CHEESE PARMESAN SHAVED RIBBON ........ 6/2 lb

988034 .....Stella ........................ CHEESE ASIAGO AGED WHEEL BLK ............. 1/11 lb

903661 .....Zerto ......................... CHEESE PECORINO ROMANO 1/4 CUT ....... 1/12 lb

886046 .....Zerto ......................... CHEESE PARMIGIANO REGGIANO ............... 1/19 lb

252381 .....Zerto ......................... CHEESE ROMANO PECORINO WHEEL ......... 1/60 lb avg

972233 .....Zerto ......................... CHEESE PARMESAN SHRED ....................... 4/5 lb

PROCESSED CHEESES ........................................................916259 .....Great Lakes ............... CHEESE AMER YLW 120 SL TFF ................... 1/5 lb

271822 .....Hilldale ..................... CHEESE AMER LOAF PROC YLW .................. 6/5 lb

997680 .....Kraft ......................... CHEESE AMER SNG YLW ............................. 12/16 oz

2125 .........Kraf t ......................... CHEESE AMER YLW SLCD 120 CT ............... 4/5 lb

875448 .....Land O Lakes ............. CHEESE AMER WHI 160 PROC PULL ........... 6/5 lb

46163 .......Land O Lakes ............. CHEESE AMER YLW 120 SL......................... 6/5 lb

446135 .....Land O Lakes ............. CHEESE AMER YLW 160 SL PROC ............... 6/5 lb

975164 .....Land O Lakes ............. CHEESE GLDN VELVET ................................ 6/5 lb

2251 .........Pocahontas ............... CHEESE SPREAD SHARP ............................ 2/10 lb

868706 .....Schreiber .................. CHEESE AMER PROC 160 ........................... 4/5 lb

69552 .......Velveeta .................... CHEESE LOAF SPREAD TFF ......................... 6/5 lb

158890 .....West Creek ..............CHEESE AMER WHI 160 SL .......................1/5 lb

158719 .....West Creek ..............CHEESE AMER WHI 120 SL.......................4/5 lb

158721 .....West Creek ..............CHEESE AMER WHI 160 SL .......................4/5 lb

158718 .....West Creek ..............CHEESE AMER YLW 120 SL TFF .................4/5 lb

158720 .....West Creek ..............CHEESE AMER YLW 160 SL .......................4/5 lb

158728 .....West Creek ..............CHEESE AMER YLW 184 SL ......................4/5 lb

158716 .....West Creek ..............CHEESE AMER YLW LOAF PROC ................6/5 lb

279498 .....Whitehall Specialtie .. CHEESE AMER PSTRZD 120 SL YLW............ 4/5 lb283614 .....Whitehall Specialtie .. CHEESE AMER WHI 120 CT ......................... 4/5 lb

15


16/32

27184 ........ Fresh Curd ................................................. 2/22.5 lb

29131 ........ Impastada ................................................ 1/10 lb

33338 ........ Ricotta Cheese Part Skim ........................... 6/3 lb

52893 ........ Mozzarella Cheese Medallions in Water ...... 2/3 lb

895423 ...... Mozzarella Cheese Sheets .......................... 3/2 lb

897216 ...... Mozzarella Loaf .......................................... 2/3 lb

929148 ...... Mozzarella Cheese Ball Cryovac ................. 12/1 lb

929616 ...... Mozzarella Loaf Firm Fresh ......................... 4/5 lb

FreshMozzarella& Ricotta

16


17/32

Romano Cheese: is a traditional Italian

cheese, named after the city of Rome,

which has been manufacturing it since

before the birth of Christ. The cheese

has a rich creamy yellow color, a slightly

granular texture, and a sharp, tangy,

salty avor, and is usually grated over

other dishes, although it can be eaten

plain. The technique used to make

Romano cheese involves rummaging

the curd, meaning that the curds of the

cheese are drained and pierced before

being salted and brined, yielding aunique hard cheese which is popular all

over the world. Romano is usually only

aged about 8 months.

There are several different types of

Romano cheese. True Pecorino Romano

cheese is made from sheeps milk, and

has a protected origin designation from

the Italian government, meaning that

only certain cheeses can be labeled

as Pecorino Romano. To be considered

a Pecorino, a cheese must be made

between October and July in a certain

part of Italy, and with milk from specic

sheep. In addition, the cheese must be

round, and meet minimum weight re-

quirements. These stringent protections

ensure that the heritage of Pecorino

Romano will be protected, and that con-

sumers know what they are getting when

they purchase a Pecorino cheese.

Parmesan Cheese: is a hard cheese origi-

nally from Italy, but widely used and pro-

duced all over the world. Within Europe,

Parmesan cheese is a protected cheese,meaning that only cheeses made in a

certain way in a certain area of Italy can

be labeled as Parmesan cheese. Outside

of Europe, many generic cheeses use

the Parmesan label. The distinctively

salty, slightly granular cheese has many

uses in Italian cuisine such as a topping

for pastas and pizzas, and as a crucial

ingredient in some sauces.

Parmesan is referred to by its Italian

name: Parmigiano-Reggiano, a reference

to the regions in which the cheese is

produced. To bear the Parmigiano label,

Parmesan cheese must be made from

cows milk between May and Novem-

ber in Modena, Parma, Reggio Emilia,

or parts of Bologna and Mantova. The

cheese is traditionally made by mixing

whole morning milk with skimmed milk

from the previous evening. The milk is

heated and mixed with rennet to form

curds, which are pressed in a cheese

mold. True Parmesan cheese is molded

with a stencil, indicating where andwhen it was made. The cheese is soaked

in a brine bath and then aged for a mini-

mum of two years before being graded

for sale. Parmesan by law must be aged

a minimum of 10 months.

Mozzarella Cheese: dates back to the 16th

century, is a fresh pasta lata cheese.

Originally eaten as a soft fresh cheese;

later it was made with lower moisture to

give it longer shelf life. Pasta Filata re-

fers to the process where the curds are

dipped in hot water and then stretched

and kneaded into parallel strands. This

allows mozzarella to melt and gives it a

wonderful stretch.

Due to its high moisture content, it is tra-

ditionally served the day it is made, but

can be kept in brine for up to a week,

or longer when sold in vacuum-sealed

packages. Low-moisture mozzarella can

keep refrigerated for up to a month,

though some pre-shredded low-moisturemozzarella is sold with a shelf life of up

to 6 months. Mozzarella of several kinds

are also used for most types of pizza,

lasagna, or served with sliced tomatoes

and basil.

Ricotta Cheese: Ricotta is produced from

whey, the liquid separated out from the

curds when cheese is made. Most of the

milk protein is removed when cheese is

made, but some protein remains in the

whey, mostly albumin. This remaining

protein can be harvested if the whey is

rst allowed to become more acidic by

additional fermentation (by letting it sit

for 1224 hours at room temperature).

Then the acidied whey is heated to

near boiling. The combination of low pH

and high temperature causes additional

protein to precipitate out, forming a ne

curd. Once cooled, the curd is separated

by passing though a ne cloth.

Cheese makers discovered that when

the protein-rich substance is heated,whey protein particles fuse and create a

curd. This curd, after drainage, is ricotta.

Because ricotta is made from whey,

rather than milk, it is a whey cheese, not

technically a cheese.

Ricotta is a fresh cheese grainy and

creamy white in appearance, slightly

sweet in taste, and contains around 13%

fat. In this form, it is somewhat similar in

texture to some cottage cheese variants

though considerably lighter.

Some of the

17


18/32

Feta Cheese: is a Greek Cheese. It is

made with a combination of goat and

sheep milk. It is white and usually

shaped into squares. It can be soft to

semi-rm cheese. The avor of feta can

be salty and tangy or also range from

mild to sharp depending on its aging pro-

cess. It can be used as a table cheese,

as well as in salads, pastries is a brined

curd cheese traditionally made in

Greece. A sheeps milk cheese, varying

amounts of goats milk may be added,

as long as goat milk makes up less than

30% of the total mixture. Since 2005,

feta has been a protected designation

of origin product in the European Union.

Although traditional feta cheese should

only include sheep and goats milk, it is

quite common that cheese sold as feta

includes cows milk, or even is com-

posed exclusively of cows milk.

Feta has been made the same way forthousands of years. Milk is curdled by

lactic fermentation and the curds and

whey are then reheated. The curds are

then drained, turned, lightly pressed and

salted.

Feta dries out rapidly when removed

from the brine. Feta cheese is white,

usually formed into square cakes. Feta is

an aged cheese, commonly produced in

blocks, and has a slightly grainy texture.

It is used as a table cheese, as well as in

salads, pastries and in baking, notably inthe popular phyllo-based dishes spana-

kopita and tyropita and combined with

olive oil and vegetables.

Feta is also an important ingredient of

Greek salad. Feta, like most cheeses,

can also be served cooked; it is some-

times grilled as part of a sandwich or as

a salty alternative to other cheeses in a

variety of dishes.

Cottage Cheese: is a cheese curd product

with a mild avor. It is drained, but not

pressed so some whey remains and

the individual curds remain loose. The

curd is usually washed to remove acidity

giving sweet curd cheese. It is not aged

or colored. Different styles of cottage

cheese are made from milks with differ-

ent fat levels and in small curd or large

curd preparations.

The curd size is the size of the chunks

in the cottage cheese. The two major

types of cottage cheese are small curd,

high-acid cheese made without rennet,

and popular large curd, low-acid cheese

made with rennet. Rennet is an enzyme

that speeds curdling and keeps the curd

that forms from breaking up; adding it

shortens the cheese making process,

resulting in a lower acid and larger curd

cheese, and reduces the amount of curd

poured off with leftover liquid (the whey).

Cottage cheese can be eaten by itself,

with fruit, with fruit puree, on toast, in

green salad, and used as an ingredient

in recipes such as lasagna, jello salad

and various desserts..

Cream Cheese: (also called soft cheese) is

a sweet, soft, mild-tasting, white cheese,

dened by the US Department of Agricul-

ture as containing at least 33% milk fat

(as marketed) with a moisture content of

not more than 55%, and a ph range of

4.4 to 4.9. Cream cheese is an American

invention developed in 1872 in New YorkState. A cheese distributor soon commis-

sioned the enterprising dairyman to pro-

duce the cream cheese in volume under

the trade name Philadelphia Brand.

The company was eventually bought out

by Kraft Foods in 1928, and still remains

the most widely recognized brand of

cream cheese in the United States.

Cream cheese is typically used in

snacks of various types (for example,

as a spread on bread, bagels, crack-

ers, various types of raw vegetables,etc.), and can be used in cheesecake

and salads. It can also be used to make

cheese sauces. It can be a base to some

spreads, such as yogurt-cream cheese

topping for graham crackers.

Cream cheese is categorized as a fresh

cheese since it is not aged. As a result, it

has a short shelf life, once opened. The

avor is mild, fresh-tasting, and sweet,

yet has a pleasing slight tang. At room

temperature, cream cheese spreads

easily and has a smooth and creamy

texture. It is sold in foil-wrapped blocks

or in a soft-spread form which has air

whipped in to make it spreadable right

from the refrigerator. Many avored

versions are also now available, includ-

ing those with herbs, fruits, and even

salmon blended in.

Brie: originated in France in the 8th

century. It is a soft cows cheese which

is pale in color with a slight grayish tinge

under crusty white mould; very soft

and savory with a hint of ammonia. The

whitish moldy rind is typically eaten, the

avor quality of which depends largely

upon the ingredients used and its fabri-

cation environment.

Brie may be produced from whole or

semi-skimmed milk. The curd is ob-

tained by adding rennet to raw milk and

heating it to a maximum temperature of

37 C (98.6 F). The cheese is then castinto molds. The 20 cm mould is lled

with several thin layers of cheese and

drained for approximately 18 hours. The

cheese is then taken out of the molds,

salted, inoculated with cheese mould

(Penicillium Candidum) and aged in a

cellar for at least four to ve weeks.

There are now many varieties of Brie

made all over the world, including plain

Brie, herbed varieties, double and triple

Brie and versions of Brie made with

other types of milk. Brie is usually servedwith fruits such as melons, grapes, ber-

ries and sun-dried tomatoes.

Goats cheese

Goat Cheese: has been made for thou-

sands of years, and was probably one of

the earliest made dairy products. Goat

cheese is made by allowing raw milk to

naturally curdle, and then draining and

pressing the curds. Other techniques

use an acid (such as vinegar or lemon

juice) or rennet to coagulate the milk.

Soft goat cheeses are made in kitchens

all over the world, with cooks hanging

bundles of cheesecloth lled with curds

up in the warm kitchen for several days

to drain and cure. If the cheese is to be

aged, it is often brined so that it will form

a rind, and then stored in a cool cheese

cave for several months to cure.

France produces a great number of

goats milk cheeses. Goat cheese, some

times called chevre, is a cheese product

made from the milk of goats.

18


19/32

Goat cheese comes in a wide variety of

forms, although the most common is a

soft, easily spread cheese. Goat cheese

can also be made in hard aged varieties

as well as semi rm cheeses like feta.

Goat cheese tends to be leaner and for

that reason, many dieters use on their

salads or melting it on cooked dishes.

Goat cheese softens when exposed

to heat, although it does not melt in

the same way that many cow cheeses

do. Firmer goat cheeses with rinds are

sometimes baked in the oven to form

a gooey warm cheese which is ideal for

spreading on bread with roasted garlic,

or alone.

Havarti: is a creamy semi-rm Danish

cheese, named after a farm in Denmark

in the twentieth century. Havarti is a

slightly exible cheese with a creamy,

buttery avor. The color is usually

creamy to pale yellow. It is a washed rindcheese with innumerable irregular holes

throughout. Fairly avorful at 3 months,

it becomes stronger and more avorful

with age. In addition to being sold plain

in blocks, Havarti is often avored with

dill, caraway, cumin or other spices. Ha-

varti is often offered with fruit and crack-

ers, and pairs well with many wines.

Havarti is often used in place of stronger

cheeses like Gouda and Emmentaler,

when the taste of a cheese is desired

without a strong avor. Havarti often ap-

pears on sandwiches, in fondue, and onsalads. The cheese comes in low fat ver-

sions as well as an enriched full cream

type, which tends to melt in the mouth.

Enriched Havarti can sometimes be

intensely cloying, with the heavy creamy

texture, and should be used sparingly

or in a strong dish which is capable of

handling the heavy avor.

Munster Cheese: Traditionally was made

in Alsace, France, and should not be

confused with more mild versions

made in other parts of the world. A true

Munster has a creamy yellow to orange

center with a dark red rind, and can be

noted by the assertive avor and scent,

although young Munster is milder. Adapt-

ed to American tastes, many dairies in

the United States have made a much

milder version of the cheese. When

properly aged, it can develop a strong

avor with a pungent aroma. Munster is

aged for a minimum of two months, at

which point it will be soft, creamy, and

relatively avorless. If allowed to age

longer, the cheese will develop more dis-

tinctive bacteria, and this aged Munster

is preferred by many cheese consumers.

This cheese is commonly served as an

appetizer. Because it melts well, it is

also often used in dishes such as grilled

cheese sandwiches, tuna quesadillas

and cheeseburgers.

Monterey Jack Cheese: was originated

along the central California coast, and

has since spread throughout the United

States. It is one of the few cheeses

which can rightfully be called Ameri-

can, since it was developed in the

United States.

Monterey Jack is a semi-hard cheese

made from cows milk and has a higher

moisture than other cheeses and melts

very well, making it ideal for cooking.

This is a mild white cheese with a pleas-

ant tanginess. Most of the softer typesgenerally found in American markets are

aged for only one month, while another

variety of Monterey Jack is aged for up

to six months. There are a number of

variations on the classic Monterey Jack

cheese. Some producers add herbs or

hot peppers to make herbed Jack or

pepper Jack cheeses. Monterey Jack

is also sometimes blended with Colby,

another mild American cheese, to make

Colby Jack. This cheese is used in pizza,

casseroles and sandwiches. Pepper

jack is used for nachos.

Blue Cheese: is a descendant of Roque-

fort Cheese which originated in France

in the 14th century in the caves of

Combalou. Its general classication of

cows milk, sheeps milk, or goats milk

cheeses that have had penicillium cul-

tures added so that the nal product is

spotted or veined throughout with blue,

blue-gray or blue-green mold, and car-

ries a distinct smell. Some blue cheeses

are injected with spores before the curds

form and others have spores mixed

in with the curds after they form. Blue

cheeses are typically aged in a tempera-

ture-controlled environment.

In the Europe Union many blue cheeses

such as Roquefort, Gorgonzola and

Stilton are like wine, in that they carry a

protected designation of origin, meaning

they can bear the name only if they have

been made in a particular region in a

certain country.

The characteristic avor of blue cheeses

tends to be sharp and a bit salty. The

smell of this cheese is widely considered

to be pungent. This is due to the types

of bacteria encouraged to grow on the

cheese. Due to this strong smell and a-

vor, blue cheeses are often considered

an acquired taste. They can be eaten

by themselves or can be crumbled or

melted over foods. Blue cheese is used

in dips, sauces, spreads and dressing

for vegetables and fruit.

Gouda: is a kind of yellow soft cheese

made from cows milk. The cheese

is named after the city of Gouda in

the Netherlands. The name Gouda is

not protected, Gouda is made all over

the world. There are two varieties of

Gouda for export: Young Gouda, which

is between one and six months old usu-

ally sold with a yellow or red coating of

parafn wax. Gouda thats aged is usu-ally sold with a black coating. It is more

brittle, and has a stronger scent.

Gouda cheese is from whole milk that

is cultured and heated until the curd

is separate from the whey. Some of

the whey is then drained, and water is

added. This is called washing the curd

and creates a sweeter cheese, as the

washing removes some of the lactic

acid. About ten percent of the mixture

is curd which is pressed into circular

moulds for several hours. These moulds

are the essential reason behind its tradi-tional, characteristic shape. The cheese

is then soaked in a brine solution which

gives the cheese and its rind a distinc-

tive taste. The cheese is then dried for

a couple of days before being coated to

prevent it from drying out, and then it is

aged. Gouda can be aged as little as one

month to over 3 years before it is ready

to be eaten. As it ages it develops a cara

mel sweetness and sometimes has a

slight crunchiness from salt-like calcium

lactate that forms in older cheeses.

Gouda is served with fruits, such as

peaches, melons, cherries and pears.

Smoked Gouda is used on grilled sand-

wiches, sliced turkey and chicken.

Provolone: is an Italian cheese that

originated in Southern Italy and is

now produced all over the world. It is

produced in different forms: shaped like

large salami up to 30 cm in diameter

and 90 cm long; in a watermelon shape;

in a truncated bottle shape; or also in a

19


20/32

large pear shape with the characteristic

round knob for hanging. The average

weight is 5 kg.

Provolone is a semi-hard cheese from

cows milk with taste varying greatly

from the aging process. There are two

main types of provolone cheese; dolce

and piccante. Dolce provolone is a mild

version that is aged for two months,

while piccante provolone is aged for

up to one year and has a more intense

avor.

Provolone, like mozzarella, is a plastic

curd cheese; the curd is mixed with

heated whey and kneaded to a smooth,

semisoft consistency, often molded into

fanciful shapes. The brown, oily rind of

provolone is wrapped in cords, which

impress grooves in the rind, and hung

to ripen. They are often seen on display

in Italian food shops. The creamy yellowinterior of provolone is smooth and pli-

able. Provolone is an all-purpose cheese

used for cooking, dessert purposes and

even grating.

Cheddar Cheese: is a semi-hard cows

milk cheese which can vary in taste from

mild to extra sharp. The cheese is one

of the most well known cheeses in the

world, and many countries produce re-

gional versions of cheddar cheese. The

origins of cheddar cheese are ancient.

The cheese was rst made in Cheddar, avillage in southwest England, and histori-

cal records indicate that the cheese has

been made since at least the 1100s.

Cheddar cheese is naturally a creamy to

pale white, although orange cheese has

become much more common. Cheddar

cheese also has a wide range of avors,

depending on how it is made and how

long it is aged. Young cheddar cheese

tends to be milder, while longer aged

cheese has a sharper, complex avor. At

a minimum, cheddar cheese is aged for

around three months, but aging can take

as much as 30 months.

CHEDDAR CHEESES

Several things set cheddar cheese

aside from other cheese. The rst is the

bacteria that the cheese is fermented

with. The second is the manufacturing

process. Cheddar cheese undergoes

a process called cheddaring while it

is processed to yield a distinct level of

moisture and unique texture.

Cheddaring is when blocks of curds are

piled on top of each other to expel mois-

ture. The curds are then put through a

mill and ground into small pieces then

poured into molds and pressed. This

gives cheese a dense, often crumbly

texture. This is the unique step in mak-

ing cheddar.

Cheddar cheese is used in ingredients,

such as cream soup bases, or over

steamed vegetables & potatoes or over

baked dishes.

Swiss Cheese: is a generic name in North

America for several related varieties

of cheese which resemble the Swiss

Emmental. Some types of Swiss cheese

have a distinctive appearance, as the

blocks of the cheese are riddled with

holes known as eyes. Swiss cheese

has a piquant, but not very sharp, taste.

American Swiss Cheese: The large

corporations use bulk operations to

make Swiss-type cheese available at a

reasonable price. These cheeses are

generally labeled simply by the generic

Swiss cheese term and are made from

pasteurized cows milk. This cheese is

available sliced and shredded, in regular

and low-fat varieties. Due to mass pro-

duction for quick distribution, it is aged

only about 4 months, and generally has

a much milder avor than the real thing.

It melts easily and is widely-used insandwiches.

Emmental: this cheese takes its name

from the Emme Valley where it originat-

ed circa 1293. It is considered Swit-

zerlands oldest and most prestigious

cheese. This pale yellow cheese is made

from part-skim, unpasteurized cows

milk and has a mild, slightly nutty, but-

tery, almost fruity avor. The holes range

from small to large olive-size. USA ver-

sions use pasteurized milk or follow US

law and age the unpasteurized cheese

at least 60 days. It is made in giant (up

to 220-pounds) wheels and can be eas-

ily identied by its hometown stamped

on the rind. This rm cheese melts

easily, making it good for sauces, and it

goes equally well with fruits and nuts.

Gruyere: Since the 11th century, chee-

semakers in the Alpine area between

Switzerland and France have produced

Gruyere. The curds are larger, scalded

at higher temps and pressed longer

and harder than Swiss curds. Its aged

anywhere from 10 to 12 months, giv-

ing it a brownish-gold rind. The center

is pale yellow and the holes are much

smaller and more evenly spaced than

those of Emmental. Gruyere also melts

easily, making it great for gratins, and

goes well with meats and vegetables. It

also shines as an appetizer or dessert

cheese.

American Cheese: is a processed cheese.It is orange, yellow, or white in color

and mild in avor, with a medium-rm

consistency, and melts easily. American

cheese was originally only white, but is

usually now modied to orange. It has

been made from a blend of cheeses,

most often Colby and cheddar. Todays

American cheese is generally no longer

made from a blend of all-natural chees-

es, but instead is manufactured from a

set of ingredients [such as milk, whey,

milk fat, milk protein, concentrate, whey

protein concentrate, and salt. Whensome of these or other substitutes are

used, it does not meet the legal deni-

tion of cheese in many jurisdictions, and

must be labeled as cheese analogue,

Cheese Product, processed cheese, or

similar.

Processed cheese has several technical

advantages over unprocessed cheese,

including extended shelf -life, resistance

to separation when cooked, and uni-

formity of product. Its production has

signicant economic advantages over

traditional cheese making processes,

most often through the ability to incorpo-

rate any of a wide variety of less expen-

sive ingredients.

American cheese was rst popular

because it melted smoothly and didnt

separate when heated, as cheddar

tends to do. Its great on grilled cheese

sandwiches, cheeseburgers and for use

in dips and spreads.

20


21/32

Acid: A descriptive term for cheese with

a pleasant tang and sourish avor due

to a concentration of acid. By contrast, a

cheese with a sharp or biting, sour taste

indicates an excessive concentration of

acid which is a defect.

Acrid: A term used to characterize

cheese that is sharp, bitter or irritating in

taste or smell.

Afne: (1) The French word meaning to

nish or rene. A washed-rind cheese,

for example, may be afne au marc de

borgogne, meaning the rind has been

washed with marc, a white brandy made

from grape pomace during curing. (2)

The process of curing cheeses. (3) One

who nishes or cures cheese would be

an afneur.

Afneur: One who cares for the aging of

cheeses.

Aftertaste: The last avor sensation

perceived after tasting a cheese. Pro-

nounced aftertastes usually detract from

the pleasure of a cheese.

Aged: Generally describes a cheese that

has been cured longer than six months.

Aged cheeses are characterized as hav-

ing more pronounced and fuller, some-

times sharper avors than medium-aged

or current-aged cheeses.

Aging: Often referred to as curing or

ripening, aging is the process of holding

cheeses in carefully controlled envi-

ronments to allow the development of

microorganisms that usually accentuate

the basic cheese avors. See Curing and

Ripening.

American: A descriptive term used to

identify the group of American-type

cheeses which includes Cheddar, Colby,

granular or stirred-curd, and washed or

soaked-curd cheeses. Monterey Jack is

also included in this group.

Ammoniated or Ammoniacal: A term

describing cheese that either smells or

tastes of ammonia as a result of being

overripe or mishandled (i.e., held at

uctuating temperatures). This condition

may afict the rinds of cheese varieties

with white mold (bloomy) rinds, such as

Brie, Camembert and Chvres. A hint of

ammonia is not objectionable, but heavy

ammoniation is.

Annatto: A natural vegetable dye used to

give many cheese varieties, especially

the Cheddars, a yellow-orange hue. An-

natto is odorless, tasteless and is not a

preservative.

Appearance: A term referring to all visual

assessments of cheese, from its wrap-

ping, rind, color and texture, to how it

looks when handled, broken or cut.

Aroma: A general term for the odor or

scent of cheese. Cheese may lack aroma

or display aromas, which range from

faint to pronounced, depending upon

the cheese variety. Aroma is closely

allied to avor, although cheese with a

distinct odor may exhibit a mild avor

while cheese lacking odor may present

a strong avor. Aromas may also specify

particular tastes or scents, such asfruity, earthy, oily and nutty. The cheese

rind may have a different odor than its

interior. The aroma of any cheese is

most distinctive when the cheese is rst

cut into.

Aromatic: A descriptive term for cheeses

with distinct, pronounced aromas.

Artisan: A term describing cheese made

in small batches, often with milk from a

limited number of farms. Having unique

texture or taste proles developed in

small sealed production or by special-ized producers.

Assertive: A term indicating the presence

of a pronounced taste or aroma.

Astringent: A term descriptive of a harsh

taste with a puckery, almost medicinal

quality.

Baby: A smaller quantity of cheese

formed into a mini-wheel or cylinder-like

shape.

Ball/Round: A style that ranges from a

very small sphere, as with Fresh Moz-zarella (the size of a cherry), to larger

than a softball for a Gouda or Edam

cheese ball, and a Boccini or Bocci ball

for Provolone.

Barny or Barnyardy: A descriptive term

referring to strong farm-related aromas.

Sometimes also called cowy. This char-

acterization does not always indicate a

negative quality.

Barrel: A natural style of Cheddar cheese

specically produced for the manufac-

ture of Pasteurized Process cheeses

meant to be further processed (i.e.,

natural variety shredded cheese and a

range of processed cheeses).

Basic Ingredient: A term usually referring

to the milk source from which a cheese

is made, such as cows milk, ewes

milk or goats milk. Rennet, cultures,

enzymes and salt are also considered

basic ingredients of cheese.

Basket: A nontraditional form some chee

semakers use in style presentation of

their cheese. Basket Muenster cheese

is an example that is readily available in

Wisconsin.

Beestings: The rst milk a cow gives after

calving. Very high in protein, beestings

is used in Spain for the production of

Armada, a strong, semi-rm cheese.

Bitter: An unpleasant, biting avor usu-

ally an aftertaste. A bitter aftertaste is

sometimes associated with variations

in manufacturing and curing or aging

procedures. It is more prevalent in cured

cheeses that have a high-moisture con-

tent. Bitterness is often confused with

astringency. True bitterness is a sensa-

tion that is typied by the aftertaste of

grapefruit peel.

Bleu: The French word for blue that is

used in reference to the Blue-veined

cheese varieties. Blue molds are typi-

cally Penicillium roqueforti or Penicillium

glaucum. Famous varieties include Bleu,

Gorgonzola and Stilton.

Block: The most common style of cheese

produced for wholesale distribution. De-

scriptive of the size and shape of cheese

before it is cut for distribution and sale.

It is recognized as one of the major

styles of natural cheese and is aged in20-, 40-, 60- or 640-pound blocks.

Bloomy Rind: A descriptive term for an

edible cheese rind (crust) that is cov-

ered with a harmless, avor-producing

growth of white Penicillium mold. The

bloomy rind is formed by spraying the

cheese surface with spores of Penicil-

lium candidum mold before curing.

Occasionally, brown, pink or red specks

are interspersed through the white mold

GLOSSARY

21


22/32

as it ages or cures. Bloomy-rind cheeses,

such as Brie, Camembert and some

Chvres, are classied as soft-ripened.

Blue-veined: A characteristic of cheese

varieties that develop blue or green

streaks of harmless, avor-producingmold throughout the interior. Generally,

veining gives cheese an assertive and

piquant avor.

Bocci/Boccini: A ball-shaped style, typi-

cal of Provolone cheese. Bocci weighs

approximately 5 pounds. Boccini is a

smaller version of Bocci, typically weigh-

ing about 2 pounds.

Bocconcini: A term describing a tradition-

al-size Fresh Mozzarella ball, weighing

1-3/4 ounces. Bocconcini translates

from Italian to English meaning littlemouthfuls.

Body: Represents the physical attributes

of cheese when touched, handled, cut or

eaten. The body may feel rubbery, rm,

elastic, soft, resilient, yielding, supple,

oily, etc. When rolled between the ngers

or cut, it may appear waxy or crumbly.

Its mouthfeel may be grainy or creamy. A

cheese also may be felt to determine its

condition of ripeness.

Braided: A nontraditional style in the

Pasta Filata cheese family. Cheese-makers will take strands of this type

of cheese and braid them for a special

appearance.

Brine: A salt-and-water solution in which

some cheese varieties are washed or

dipped during the cheesemaking pro-

cess. Certain cheeses, such as Feta, are

packed or stored in brine.

Brining: A step in the manufacture of

some cheese varieties where the whole

cheese is oated briey in a brine solu-

tion. Brining is common in the produc-tion of Mozzarella, Provolone, Swiss,

Parmesan and Romano cheeses.

Broken Down: Refers to a change in the

texture of cheese. For example, cheese

may change from a rm, smooth or

coarse, curdy or rubbery texture to a

waxy (similar to cold butter), mealy or

pasty texture.

Brushed: During the curing process,

washed-rind cheese varieties are

brushed with liquids such as brine, beer,

wine or brandy to maintain a moist rind

and impart distinctive, earthy avors.

Parmesan and other hard cheeses maybe brushed or rubbed with a vegetable

oil.

bST/Bovine Somatotropin (Also see rBGH):

A naturally occurring protein hormone

from the pituitary gland of cattle that

affects the amount of milk produced by

dairy cows.

Bulk Cheese: Cheese in its original manu-

factured form, such as a 40-pound block

of Cheddar.

Butterfat: See Fat Content and Milkfat

Content.

Butterfat (Fat, Milkfat): The amount of

butterfat/fat in any cheese. Fat con-

tent is determined by analyzing the fat

in the dry matter of cheese. The fat is

expressed as a percentage of the entire

dry matter. In reference to cheese fat,

milkfat and butterfat are synonymous.

See Dry Matter.

Buttermilk: The liquid which remains af-

ter churning butter from cultured cream.

The liquid remaining after churning

sweet cream is sweet cream buttermilk.Also a cultured skim milk.

Buttery: A descriptive term for cheese

with a high fat content, such as the

double and triple creams, or cheese

with a sweet avor and creamy texture

reminiscent of butter.

Caciocavallo: Years ago, Provolone was

transported via horseback to market.

The common style for this cheese was

Caciocavallo. This cheese style is long,

slender and cylinder in shape, with a

notch around the cylinders top to ac-commodate a rope used to tie around

the body of the cheese.

Casein: The principal protein in milk. Dur-

ing the cheesemaking process, casein

solidies, curdles or coagulates into

cheese through the action of rennet.

Catch Weights: The variable weights of

individual pieces of cheese. For exam-

ple, a 5-pound loaf of Muenster may be

slightly over or under 5 pounds.

Chalky (Color): A desirable attribute refer-

ring to the true white color or smooth,

ne-grained texture of older Chvres and

young Brie. However, a chalky appear-ance on the surface is undesirable in

many cheese varieties, such as Cheddar

Chalky (Mouthfeel): A dry, grainy sensa-

tion usually caused by insoluble pro-

teins. Sometimes described as powdery.

Generally not a desirable characteristic.

Cheddar & ColbyA term used to classify

cheeses that share characteristics exem

plied by Cheddar that may include the

process of manufacture, consistency,

texture, odor or avor. Colby is a Ched-

dar-type cheese.

Cheddaring: The process used in making

Cheddar whereby piles of small curds,

which have been separated from the

whey, are knit together and cut into

slabs. The slabs are then repeatedly

turned over and stacked to help drain

additional whey and aid in the develop-

ment of the proper acidity (pH) and body

of the cheese. These slabs are then cut

or milled into curds and placed in the

cheese forms and pressed.

Cheese Monger: An American term for aknowledgeable cheese sales person.

Chemical: A descriptive term for a cheese

aroma or avor taint which usually

indicates improper manufacturing or

contamination with foreign materials.

Chvres: The plural form of the French

word for goat, originally used to classify

all goat cheeses produced in France, but

now commonly refers to all soft fresh

goat cheeses, regardless of their country

of origin.

Chunk/Bar: The rectangular congura-

tion is the most common shape of retail

cheese cuts. Exact weight cheese is

often referred to as a bar of cheese (8 or

16 ounces). Random weight producers

describe smaller retail cuts as chunks.

Ciliegini: A term describing the small,

traditional size of Fresh Mozzarella,

weighing only one-third of an ounce.

GLOSSARY

22


23/32

Ciliegini translates from Italian to English

meaning little cherries.

Clean: (1) A descriptive term for cheese

that is free of unpleasant aromas and

off avors. (2) A lack of lingering after-

taste when eating cheese (i.e., a clean

nish).

Close: A descriptive term for cheese with

a smooth, tight texture, such as Ched-

dar. A close texture contains few, if any,

mechanical holes. A cheese with small

holes, like Colby, is characterized as

open. See Open.

Coagulation (Curdling): A step in cheese

manufacture when milks protein, ca-

sein, is clotted by the action of rennet or

acids.

Code Date: A date stamped on a package

of cheese that is used to determine the

age and quality of the product. It may be

a pull date, pack date or sell-by date.

Colby: A Wisconsin original created in

Colby, Wisconsin. See Cheddar & Colby.

Cold Pack (Club Cheese): A blend made

from different batches of cheeses the

same variety, or two or more varieties

of mild and sharp natural cheese that

have been ground (comminuted). Unlike

processed cheese, Cold Pack is notheat-treated nor cooked at the time of

packaging.

Cold Performance: Addresses how the

cheese responds to mechanical manipu-

lation, such as cubing, shredding and

grating. (Shredding produces short, thin

strips of cheese. Grating shatters hard

cheese into small granules.)

Color: The color of the rind and the

interior of any cheese is an indication of

its variety, condition and quality. In all

cases, the color should be characteristicof the cheese type. Cheese colors natu-

rally range from snow-white to deep yel-

low. Orange cheeses, such as Cheddar,

are colored with annatto a tasteless,

odorless natural vegetable dye during

manufacturing.

Comminuted: Breaking down or grinding

cheese into small particles through a

mechanical, cutting action. Cheese that

has been comminuted is used in the

manufacture of Cold Pack cheese.

Consistency: The degree of hardness

or softness of cheese. Classications

of cheese by consistency include soft,

semi-soft, semi-rm, rm and hard.

Cooked: (1) Nearly all milk is heated or

warmed to some degree during chee-

semaking; however, the term cooked is

reserved for those varieties whose curd

is heated in order to regulate moisture

content and degree of hardness. Parme-

san curds, for example, are cooked at a

higher temperature than Cheddar curds.

(2) As a tasting term, cooked refers to a

avor aroma associated with the use of

over-pasteurized milk.

Cowy (Barny): A descriptive term referring

to strong farm-related aromas. Some-

times also called cowy. This charac-terization does not always indicate a

negative quality.

Creams, Single, Double or Triple: A classi-

cation of cheese derived from the butter-

fat content on a dry matter basis. Single

Creams contain at least 50% butterfat

in the cheese solids (dry matter); Double

Creams contain at least 60% butterfat;

and Triple Creams contain 72% or more

butterfat. See Milkfat Content and Milk-

fat in the Dry Matter (FDM).

Creamy: (1) A descriptive term for cheesetexture or taste. Creamy texture is soft,

spreadable and, in some cases, runny.

Creamy avors are characterized as rich

and are associated with cream-enriched

cheeses, such as double or triple

creams. (2) May also refer to color.

Crock: A style term referencing the early

days of Cold Pack cheese when it often

was packaged in a glazed clay crock. To-

day, you may still nd Cold Pac

cheese guide 031512 small

Documents