Classification Of Cheese By Texture and Taste - F&B , Chefs & Hotels

Classification Of Cheese By Texture and Taste – F&B | Chefs | Hotels

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1. Soft Cheese
  • Mozzarella (Fresh and Mild)
  • Brie (Buttery)
  • Humboldt Fog (Buttery Mildy Acidic)
  • Saint Andre (Buttery)
2. Semi-Soft Cheese
  • Stilton (Pungent)
  • Gouda (Caramel)
  • Jarlsberg (Buttery Nutty)
  • Oka (Buttery Nutty)
3. Semi-Hard Cheese
  • Manchego (Earthy)
  • Sage Derby (Sage)
  • Provolone (Smokey)
  • Comte (Earthy Sweet and Salt)
4. Hard Cheese
  • Aged Cheddar Cheese (Acidic)
  • Parmesan Cheese (Nutty)
  • Aged Asiago Cheese (Pungent)
  • Cheshire Cheese (Tangy)

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