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
- Dodge, Mary Mapes
- Dodge, William E.
- Dodington, George Bubb, Baron Melcombe of Melcombe-Regis
- dodo
- Dodoens, Rembert
- Dodoma
- Dodona
- Dodsley, Robert
- Dodson, Owen
- Doe, Samuel K
- Doesburg, Theo van
- Does, Johan van der
- D.O. Fagunwa
- dog
- dogbane beetle
- Dog breeds and their places of origin
- dog days
- doge
- Doges' Palace
- dogfish
- Dogger Bank
- doggerel
- Doggett's Coat and Badge
- Doggett, Thomas
- dog lichen