1. Cheese Tasting

2. On a sheet of paper, answer the following
questions:
 What types of cheeses have you eaten before?
 What kind is your favorite?
 List 5 dishes that cheese plays an
important roll.

3.  Student will be able to:
 Identify terms related to cheese production and
tasting.
 Describe characteristics of several different
cheeses.
 List the origin and characteristics of cheeses.

4.  Cheese Definition: Concentrated dairy food
fresh or matured obtained by draining whey
after coagulation of casein.
 Classification:
 Amount of Moisture: Soft, semi-hard or hard
 Length of Ripening: unripened, mold ripened, or
bacteria ripened

5.  Ripening Definition: changes in physical and
chemical properties; affecting flavor, texture
and cooking quality.

6.  Go to stores that specialize (larger variety,
freshest cheese, knowledgeable staff)
 Look for
 Dates
 Freshness
 Tightly sealed and undamaged package
 Ask for tastes

7.  Unopened store in fridge (34°F-38°F)
 Opened, wrap tightly to prevent air exposure
 Fresh cheese (cottage/cream cheeses)
tightly sealed, cold and used with 2 weeks
 Semisoft, firm and hard cheeses stay fresh
for 4-8 weeks
 Shredded lose moisture, use within a few
days

8.  ColbyApples, pears, tomatoes
 Mild Cheddarapple cider, apples, grapes
 Monterey Jackfruit, salsa
 Mozzarellatomatoes, cured meats
 Swissgrapes, pears, pumpernickel bread
 Asiagograpes, figs, espresso
 Fetaolives, vegetables, seafood, chicken
 Bluecrusty bread, apple, cappuccino
 Parmesangrapes, figs, walnuts, bread sticks

9.  Best at room temp (take out of the fridge 30
min. before serving)
 Limit the number to 5 at one time
 Start with less intense/soft cheeses
 Chew slowly and savor the flavors
 Cleanse your palate (bread, room
temperature water, fruit, nuts)

10. 1. Skim through the descriptive
terms listed.
2. Choose one or two favorite terms
3. Choose one or two least favorable
terms.
4. Be prepared to share your
responses!

11.  As you try each sample, savor the flavors and
record your observations!

12.  ColbyFirm/RipenedUSMild
 GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy
 HavartiSoft/RipenedDenmarkbu
ttery
 FetaSoft/UnripenedGreecesalty
 BrickSoft/RipenedUSmild/sweet
 Monterey
JackFirm/UnripenedUSMild
 BlueBlue-veined/mold
ripenedFrancePiquant/spicy

13.  GoudaFirm/ripenedHollandmild/nutlike
 RicottaSoft/unripenedItalybland/semiswe
et
 AsiagoFirm/RipenedItalypiquant/sharp
 NeufchatelSoft/UnripenedFrance—mild
 EdamFirm/RipenedHollandmild/salty
 RomanoFirm/RipenedItalysharp/piquant
 CamembertSoft/RipenedFrancemild/pung
ent
 MozzarellaFirm/UnripenedItalymild/delica
te
 MuensterSoft/RipenedGermanymild

14.  ProvoloneFirm/RipenedItalyBland
to sharp
 ParmesanFirm/RipenedItalySharp/p
iquant
 GruyereFirm/RipenedSwitzerlandmi
ld/sweet
 BrieSoft/RipenedFrancemild to
pungent

16. You are being sent to the grocery store to pick-
up cheese for sandwiches, write a one-
minute summary on which you will select
and why.
Be prepared to share!