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This document discusses different types of cheeses including how they are made and their properties. It describes cheeses by their production methods such as fresh, whey and stretched curd cheeses like cottage cheese. It also categorizes cheeses by their textures, including hard cheeses like Edam and soft cheeses like Brie and Camembert. The document provides details on the flavors and properties of common cheeses such as mozzarella, ricotta, cheddar and emmenthal. It covers the aging processes of cheeses such as Camembert which is fermented for 3 weeks and Brie which is fermented for at least a week.
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English Task
- 4. WHERE WAS THE CHEESE FOUND? WHEN WAS THE CHEESE FOUND? WHO FOUND THE CHEESE?
- 8. THE KIND OF CHEESE • Fresh, whey, and stretched curd Cottage without additional substances, easy to rot, great for salad Mozarella Easy to melt, great for pizza Ricotta Vulnerable texture, great for any food, especially spaghetti
- 9. THE KIND OF CHEESE • Textures Edam Hard textures and smells like a bean.For cookies mixture. Parmesan Sharp flavor. Great for pizza, scar, soup and pasta varietes Cheddar The most common one. Delicious and not really sharp flavor Emmenthal Has many holes as a result of fermentatio n. Soft and rich flavor
- 10. THE KIND OF CHEESE • Ages Camembert Soft and creamy with a pale yellow colour. Fermented for 3 weeks Brie Fermented minimal a week. Covered with mould layer . Inside is soft melting.