Cheese/Catalogs: Difference between revisions
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imported>Todd Coles (New page: {{subpages}} ==Notable cheeses== * Brie—a semi-soft French cheese * Camembert—a semi-soft French cheese * Roquefort—a French blue cheese, "The king of cheeses and the ch...) |
imported>Todd Coles (a start) |
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== | ==Fresh or unripened cheeses== | ||
* [[Brie]] | *[[Cottage cheese]] | ||
* [[Camembert]] | *[[Cream cheese]] | ||
* [[Roquefort]] | *[[Feta]] | ||
*[[Mozzarella]] | |||
*[[Ricotta]] | |||
==Soft cheeses== | |||
*[[Brie]] | |||
*[[Camembert]] | |||
==Semisoft cheeses== | |||
*[[Fontina]] | |||
*[[Gorgonzola]] | |||
*[[Gouda]] | |||
*[[Havarti]] | |||
*[[Roquefort]] | |||
*[[Stilton]] | |||
==Firm cheeses== | |||
*[[Cheddar]] | |||
*[[Emmenthaler]] | |||
*[[Gruyère]] | |||
*[[Jarlsberg]] | |||
*[[Monterey Jack]] | |||
*[[Provolone]] | |||
==Hard cheeses== | |||
*[[Asiago]] | |||
*[[Parmigiano-Reggiano]] | |||
Revision as of 22:32, 10 February 2009
