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Cheese categories
Milk
Cow, sheep, goat, buffalo, mixed milk.
Consistency
Soft (Murazzano, gorgonzola), semi-hard (bra, raschera, asiago, castelmagno), hard (Sicilian pecorino, Sardinian fiore, canestrato, grana, parmigiano).
Preparation
Raw (robiola, taleggio, bra), half-steamed (gorgonzola, asiago, bitto, fontina, Tuscan pecorino, Sardinian pecorino), steamed (parmigiano).
Production
Kneaded-curd (mozzarella, caciocavallo), pressed (provola), mould-rind (brie, scimudin, camambert), smear-ripened (taleggio, robiola, comté, fontina), blue (gorgonzola, stilton, rochefort).
Ageing
Young (crescenza, squaquerone, caprino, mozzarella, robiola), medium-aged (asiago, Tuscan pecorino, fontina, emmentaler), matured (parmigiano, Sicilian pecorino, bitto).
Descriptors
Sweet tendency, acid tendency, bitter tendency, aroma, persistence, fatness, succulence, spiciness, saltiness.
See
also:
-
Describing cheese.
-
How to eat cheese
-
List of DOP Italian cheese
-
British cheese at Cheese Bar (London)
- Gorgonzola
video-comprehension
- Parmigiano Reggiano
video-comprehension
- Italy’s biggest Mozzarella
video-comprehension
- Casu Marzu
video-comprehension
home
about
novel food
food science
customer care
food and religions
bartenders and chefs worldwide
new trends
molecular cuisine
sustainability
fast&slow
Cvs
apericena
apericena 5B sala
apericena 5A sala
wine&food
wine
food
>
eggs
sauces
condiments
cereals
cheese
cured meat
earth products
meat
sea products
desserts
italian wine
>
piedmont
aosta valley
lombardy
trentino
alto adige
veneto
friuli venezia-giulia
liguria
regional specialties
>
piedmont
aosta valley
food analysis
wine analysis
w&f matching
Italian survival kit
smoothies
4A sala (21-22)
4B sala (21-22)
internship
ready for trinity
food and art
fortified wine
distilled spirits
beer
bartending and mixology
cocktails recipebook 3A sala
cocktails recipebook 3B sala
invalsi
food around the world
lebanese cuisine
>
hummus recipe
spanish cuisine
>
paella recipe
korean cuisine
>
yeongeun jorim recipe
french cuisine
>
soupe à l’oignon gratinée recipe
chinese cuisine
>
steamed ravioli recipe
japanese cuisine
>
teriyaky salmon recipe
indian cuisine
>
veggie cutlets
at the restaurant
aromatic cocktails
fish world
punch (the) world
creative women
women&cocktails
women&cooking
final exam course
photo gallery
the final challenge
beginners
sparkling wine
Who will I be?
Co-teaching
school stuff
Business in quarantine
Christmas challenge
On the plate
marketing strategies
Worksheets