608.203.7274 or 800.383.9662 x274 kcurrier@wisconsindairy.org
608.203.7256 or 800.383.9662 x256 smerckx@wisconsindairy.org
608.203.7249 or 800.383.9662 x249 kskibbie@wisconsindairy.org
608.203.7229 or 800.383.9662 x229 kscott@wisconsindairy.org
Blue A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. Generally, veining gives cheese an assertive and piquant flavor.Hard A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34% and a minimum milkfat content of 50%.Pasta Filata Translated literally from Italian, to spin paste or threads. Pasta Filata refers to a type of cheese where curds are heated and then stretched or kneaded before being molded into the desired shape. The resulting cheese has great elasticity and stretches when cooked or melted. Cheeses in this family include Mozzarella, Provolone and String.Processed A blend of fresh and aged natural cheeses that have been shredded, mixed, and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.Semi-Hard A classification of cheese based upon body. Cheddar, Colby, Edam and Gouda are examples of semi-hard cheese varieties.Semi-Soft A wide variety of cheeses made with whole milk. Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina and Havarti, and melt well when cooked.Soft and Fresh A category of cheeses with high-moisture content that are typically direct-set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchâtel, Feta, Mascarpone, Ricotta and Queso Blanco. See Direct-set.Soft Ripened A classification of cheese based upon body. Brie and Camembert are examples of soft-ripened cheese varieties.