Cheese characteristics!

Has a maximum moisture percent of 60, has a brind and is from Italy.

• Parmigiano-Reggiano cheese
• Mozzarella cheese
• Gouda cheese
• Cheddar cheese

Has a fat percent maximum of 50, originates from England and tastes more cheesy

• Blue/bleu

• Swiss

• Sharp cheddar

• Parmesan

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

Has a maximum moisture percent of 39, originates from England and has a more mild taste

• sharp cheddar

• parmesan

• havarti

• mild cheddar

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

Has a brine is ripened by mold and has a maximum moisture percent of 46

• blue/bleu

• brie

• swiss

• feta

Tags

CCSS.L.5.4B

CCSS.L.6.1E

Has a maximum moisture percent of 33, originates from the US and is unripened

• Mozzarella

• Cream

• Swiss

• Cheddar

Has a maximum moisture percent of 39, originates from Switzerland and has a brine

• Cheddar
• Parmesan
• Brie
• Gruyère

Has a fat maximum percent of 4, does not have a brine and originates from Italy

• Ricotta

• Mozzarella
• Parmigiano-Reggiano
• Cheddar

Originates from Switzerland is ripened by bacteria and has a maximum fat percent of 43

• Cheddar
• Gouda
• Brie
• swiss

Is ripened by bacteria, has a maximum moisture content of 40 and originates from the US

• swiss

• blue/bleu

• processed american

• colby

Has a maximum fat percent of 20, is ripened by mold and bacteria and does not have a brine

• Cheddar
• Blue cheese
• Brie
• Camembert