Varieties of Cheese, Classified by Hardness and Ripening Method, Table
Table
ripening method cheese variety
Very hard bacteria/enzymes Asiago, Parmesan, Romano, Sapsago,
Sonoma Dry Jack
Hard bacteria/enzymes Cantal, cheddar, Colby
eye producing bacteria/enzymes Emmentaler (Swiss), Gruyère, Fontina, Jarlsberg
Semihard/semisoft bacteria/enzymes brick, Edam, Gouda, Monterey Jack,
mozzarella, Munster, provolone
bacteria/enzymes and Bel Paese, brick, Limburger, Port Salut, Trappist
surface microorganisms
bacteria/enzymes and blue mold blue, Gorgonzola, Roquefort, Stilton
Soft bacteria/enzymes and Brie, Camembert, Neufchâtel (France), Pont l'Évêque
surface microorganisms
unripened baker's, cottage, cream, feta, Neufchâtel
(United States), pot
- Echuca
- Ecija
- ECKANKAR
- Eckener, Hugo
- Eckermann, Johann Peter
- Eckert, J. Presper, Jr.
- Eckhart, Meister
- Eckhel, Joseph Hilarius
- Eck, Johann
- Eckstine, Billy
- Eckstorm, Fannie Pearson Hardy
- eclecticism
- eclipse
- eclipsing variable star
- ecliptic
- Ecloga
- eclogite
- eclogue
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