1
Q
Blue Cheese
A
Mos.-46 Fat-50 Brine Mold France
2
Q
Brie
A
Mos.-52.5
Fat-20
Bacteria and Mold
France
3
Q
Cheddar Mild and Sharp
A
Mos.-39
Fat-50
Bacteria
England
4
Q
Colby
A
Mos.-40
Fat-50
Bacteria
US
5
Q
Cream
A
Mos.-55
Fat-33
Unripened
US
6
Q
Feta
A
Mos.-60 Fat-42 Brine Bacteria Grease
7
Q
Gouda
A
Mos.-45 Fat-48 Brine Bacteria Netherlands
8
Q
Havarti
A
Mos.-54
Fat-30
Bacteria
Denmark
9
Q
Gruyere
A
Mos.-39 Fat-45 Brine Bacteria Switzerland
10
Q
Monterey Jack
A
Mos.-50
Fat-44
Bacteria
US
11
Q
Mozzarella
A
Mos.-60 Fat-45 Pasta Filata Brine Bacteria Italy
12
Q
Muenster
A
Mos.-46
Fat-50
Bacteria
France
13
Q
Parmesan
A
Mos.-32 Fat-32 Brine Bacteria Italy
14
Q
Processed American
A
Mos.-40
Fat-50
Bacteria
US
15
Q
Provolone
A
Mos.-45 Fat-45 Pasta Filata Brine Bacteria Italy
16
Q
Queso Fresco
A
Mos.-59
Fat-18
Unripened
Mexico
17
Q
Ricotta
A
Mos.-73
Fat-4
Unripened
Italy
18
Q
Romano
A
Mos.-34 Fat-38 Brine Bacteria Italy
19
Q
Swiss
A
Mos.-41 Fat-43 Brine Bacteria Switzerland
Dairy Product
flashcards
Decks in class (1)
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