Cheeses Flashcards
Ricotta Salata Soft
Brand: Pinna
Milk: Sheep
Country: Italy
Region: Sicily
Family: Pecorino
Type: Hard, Whey
Texture: Firm
Rind: Rindless
Color: White
Flavor: Salty
Vegetarian: No
Blue Cheese Wheel
Brand: Maytag
Milk: unpasteurized cow
Country: United States
Region: Iowa
Family: Blue
Type: semi-hard, blue-veined
Texture: crumbly and dense
Rind: Rindless
Color: cream
Flavor: lemony, savory, tangy
Aroma: pungent, strong
Producers: Maytag Dairy Farms
What makes a cheese a Buratta?
Burrata cheese is mozzarella that’s formed into a thin pouch and then filled with soft, stringy curd and cream called stracciatella (it’s not the same as the ice cream).Burrata is much softer and creamier than mozzarella with multiple textures(the firmer outer pouch and the creamy, spreadable inside).
Caciocavallo
Brand: Soresina
Milk: Cow or sheep
Country: Italy
Region: Basilicata, Southern Italy
Family: Pasta filata
Type: Soft
Texture: Springy and stringy
Rind: Natural
Color: Yellow
Flavor: Salty, sharp, spicy, tangy
Aroma: Earthy, Strong
Vegetarian: No
Curd Platinum
Brand: Bel Gioioso
Milk: pasteurized or unpasteurized cow’s milk
Family: Cheddar
Type: fresh firm, why
Texture: Firm, Springy and Supple
Rind: Natural
Color: White
Flavor: mild, milky, salty
Aroma: fresh
Fontina Italian Quarter
Brand: Val ‘D’ Aosta
Milk: unpasteurized cow
Region: Aosta Valley
Type: Semi-soft, artisan
Fat content: 45%
Texture creamy, dense, firm, open, smooth and supple
Rind: washed
Color: pale yellow
Flavor: mild, nutty, Strong, sweet, tangy
Aroma: aromatic, rich
Vegetarian: no
Synonyms: Fontina Val D’Aosta DOP, Fontal, Fontinella
Alternative Spellings: Fontina PDO, Fontina DOP
Gorgonzola Crumble
Brand: Stella
Milk: Pasteurized Cow’s milk
Country: USA
Family: Gorgonzola
Type: Semi-soft, Blue-veined
Texture: creamy
Rind: Natural
Color: cream
Flavor: Earthy, Mellow, Tangy
Aroma: Pleasant
Vegetarian: yes
Parmigiano Reggiano
Milk: Unpasteurized cow’s milk
Country: Italy
Region: Parma, Reggio Emilia, Modena and Bologna (all in Emilia-Romagna) and Mantova (in Lombardi)
Family: Parmesan
Type: Hard, artisan
Fat Content: 25.83 g/100g
Calcium Content: 1184 mg/100g
Texture: Grainy
Rind: Natural
Color: Straw
Flavor: Nutty, Savory
24 month
Pecorino Romano
Brand: DOP
Milk: Pasteurized or unpasteurized sheep’s milk
Country: Italy
Region: Lazio, Sardinia, and Tuscany (Province of Grosseto)
Family: Pecorino
Type: Hard
Fat Content: 50%
Texture: Crumbly, flaky and grainy
Rind: Natural
Color: Pale Yellow
Flavor: Salty, sharp, smokey, spicy
Aroma: strong
Vegetarian: no
Provolone
Brand: Auricchio
Country : Italy
Milk : Cow
Texture : Semi-firm
Age Time: 12 months or longer
Scamorza
Brand: Plain Italy
Milk: Pasteurized Cow’s milk
Country: Italy
Region: Apulia, Campania and Molise
Family: Pasta Filata
Type: Semi-soft
Texture: Chewy, firm and Stringy
Rind: Natural
Color: White
Flavor: Milky, Smokey
Aroma: Fresh, milky, smokey
Vegetarian: no
Synonyms: Smoked Scamorza
Alternative Spellings: Scamorza Affumicata
Stracchino
Brand: Crescenza Carozzi
Milk: Cow
Region: Lombardy, Piedmont, and Veneto
Family: Italian Cheese
Type: Fresh Soft
Fat Content: 51%
Texture: buttery, creamy and spreadable.
Rind: Rindless
Color: White
Flavor: Creamy, mild, sweet
Aroma: Pleasant, Rich
Synonyms: Stracchino
Stracciatella Fresh
Brand: Fioretta
