Cheese Types - ± Brick ± Fontina ± Gouda ± Jack ± Muenster ± Port du Salut o Mold-ripened for 2-12 months ± Bleu ± Blue ± Gorgonzola ±

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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 o Bacteria-ripened for 1-8 months
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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...
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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