{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Cheese Types - ± Brick ± Fontina ± Gouda ± Jack ±...

Info icon This preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Cheese Types Hard Cheeses o Bacteria-ripened for 12-16 months Cheshire Parmesan Reggiano Romano Sardo o Bacteria-ripened for 3-12 months American Apple Asiago Cheddar Edam Gruyere Provolone Sapsago Swiss o Bacteria-ripened for 2-3 months Appetitost Nokkelost Kumminost Semihard Cheeses
Image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: ± Brick ± Fontina ± Gouda ± Jack ± Muenster ± Port du Salut o Mold-ripened for 2-12 months ± Bleu ± Blue ± Gorgonzola ± Roquefort ± Stilton • Soft Cheeses o Bacteria-ripened for 1-2 months ± Hand ± Limberger o Mold-ripened for 2-5 months ± Brie ± Camembert...
View Full Document

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern