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CHEESE/Categories continued FIRM CHEESES Cheddars were originally produced in Great Britain. The United States now producing a tremendous amount of Cheddar as well. The more famous American Cheddars are produced in Wisconsin, Vermont, New York and Oregon. They contain anywhere from 40-50% fat. The best of these Cheddars are aged at least 60 days. Many Cheddars are aged longer and have a sharper flavor and firmer more crumbly texture than their younger cousins. Colby cheese is a cheddar that is prepared with a slightly open-face. All these Cheddar cheeses, come in a variety of sizes, from rounds (wheels), to blocks, to cylinders (longhorns). Emmenthaler is a Swiss cheese containing approximately 45% fat. It is a mellow, rich and nutty cheese with a light yellow interior and a variety of hole sizes. Authentic Emmenthaler is sold in 200-pound wheels with the word Switzerland stamped on the surface like the spokes of a bicycle. This cheese is considered to be the original Swiss Cheese. Gruyere is a moist and highly flavored Swiss cheese. It doesn't possess as many holes as Emmenthaler but possesses the same nuttiness in its unique flavor. This cheese possesses approximately 45-50% fat and is aged up to 12 months. Gruyere was the original cheese used in the preparation of fondue. Jarlsberg is a Norwegian cheese often mistakened for Swiss cheese. It closely resembles Emmenthaler in taste and appearance. It has a mild, sweet taste. It possesses large holes and a pale yellow interior. Jarlsburg canutilized in the same fashion as Swiss cheeses. Monterey Jack is a product of California, USA. It contains 50% fat and has a mild but rich flavor. Jack has a pale ivory interior and many times is flavored with peppers or herbs. This cheese is used frequently in Mexican dishes. Provolone is a product of southern Italy containing approximately 45% fat. Provolone is sold in a number of different varieties. It can be aged 3 months, 6 months or 9 months, regular or smoked. An older provolone is sometimes mistakened for Parmesan. It comes in a variety of shapes and sizes and is popular in sandwiches, pizzas and pasta dishes. You are on page 6 (1) (2) (3) (4) (5) (6) (7)