Cheese Name	Description
Blue Cheese	A hard, white, blue mold cheese, with a crumbly texture.
Brick	A semi-soft, pale-yellowish cheese in the shape of a brick with an open texture.
Camembert	A soft-ripened, creamy cheese with a white downy rind.
Colby	A semi-hard, medium-yellow cheese that resembles cheddar cheese but is softer.
Cream Cheese	A soft, spreadable white cheese.
Gouda	Straw-colored with small irregular holes. Has a red, waxed rind.
Mild Cheddar	A hard, orange cheese.
Monterey Jack	A semi-soft, pale yellow cheese.
Mozzarella	A soft, unripened white cheese.
Muenster	A semi-hard, white cheese with prominant orange edges.
Processed American	A semi-hard, yellow or orange cheese.
Provolone	A semi-hard, white cheese that comes in many shapes.
Sharp Cheddar	A hard, deep orange cheese.
Swiss Cheese	A hard, golden-yellow cheese. It has a smooth, close grain with many round holes between the size of a cherry and a walnut.

*Additional cheese descriptions and pictures can be found at: http://www.cdr.wisc.edu/ Click on 'Technical Resources' and then on 'CDR World Cheese Exchange.'

• Students - One part of the FFA dairy foods competition requires you to identify different cheeses. Here are the 14 cheeses and the distinguishing characteristics for each of them. Click on the links for more detailed descriptions and pictures of the cheeses.

• Coaches - Go through the following descriptions of cheese with your students to help them understand the unique characteristics of each cheese. Click on the links for more detailed descriptions and pictures of the cheeses.