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Classification of Cheeses/Cheese Production/Purchasing Cheese/Food PReparation with Cheese/Storage of Cheese. Classifications of cheese by their moisture content include: Country cheese that is soft, whitish in color, and mild tasting.

Click here to study/print these flashcards. Create your own flash cards! Sign up here. -serve, except fresh, at room temp. cheddar, swiss, parmesan. most hard-ripened and hard-grating cheeses.

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la mancha, spain. sheeps milk. aged hard yellow cheese with medium nutty flavors and hints of salt crystals, the traditional cheese of spain.

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1 lb cheese + 9lbs whey Classify Cheese most common is by processing method, milk source or moisture content; based on place of origin, microbial characteristics, appearance