Cheese Identification

Question 0

Sharp cheddar

Answer 0

Very firm.
Breaks very straight.
Very dry in mouth.
(Pasty) sour.

Question 1

Mild cheddar

Answer 1

Medium to firm.
Breaks fairly straight.
Slightly dry in mouth.

Question 2

Colby

Answer 2

Usually more open texture.

Can show more curd than mild cheddar.

Question 3

Monteray jack

Answer 3

Similar to Colby.

Breaks like a Colby (curd).

Question 4

Swiss

Answer 4

Large holes from gas.
Can have sweet smell.
Very dry in mouth.

Question 5

Brick

Answer 5

Fairly firm.

Firmer than Munster.

Question 6

Brie

Answer 6

Very soft.

White mold on surface.

Question 7

Cream

Answer 7

Bright white
Smooth buttery flavor
Very soft, smooth

Question 8

Blue

Answer 8

Off white, blue green
Very carthy and tangy
Crumbly
Dry
Blue green mold

Question 9

Provolone

Answer 9

White, off white
Ranges from rancid to smoky
Stringy, dry in mouth
Rounded edges, grainy in mouth

Question 10

Mozzarella

Answer 10

White / off white
Mild, bland taste
Spongy, rubbery
Strings when broken

Question 11

Edam/ Gouda

Answer 11

Yellow, light orange
Slight cheddar taste
Firm, smooth
Usually has a wax coat on rounds and specks in cut cheese

Question 12

American

Answer 12

Light orange, white
Very smooth, American taste
Smooth in mouth
Air holes (pin holes) in samples

Question 13

Romano

Answer 13

White/ off white
Very rancid taste (Parmesan)
Very hard and dry
Opaque look, flaky texture

Question 14

Feta

Answer 14

Bright white
Slightly earthy but mild
Dry and very crumbly
Appears crumbled

Question 15

Havarti

Answer 15

White/ cream
Mellow and creamy taste
Smooth and creamy
Usually has many openings

Question 16

Muenster

Answer 16

White/ off white
Mild, mellow taste, buttery smell
Mod. Soft and smooth
May have orange rind or smear on surface