5 Comments so far

1. sh3rl3uj

   Here is a link that explains each type. http://www.epicurious.com/tools/fooddict…
   Update: Sorry. They just changed the link.
   Here is the updated link.http://www.epicurious.com/tools/fooddict…

2. DChrissy

   Asiago cheese (pronounced /azi’ago/) is an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo) of which the flavor is reminiscent of sharp Cheddar and Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches; it can also be molten on a variety of dishes. Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
   As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below)[1], the only “official” Asiago cheese is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago cheese production. Most Asiago cheese in the world, however, is made elsewhere using techniques and cultures that produce a cheese of the same or similar flavor.
   Blue cheese (or bleu cheese) is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell[1]. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
   In the European Union many blue cheeses such as Roquefort, Gorgonzola, and Stilton are, like wine, a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta.
   The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even smelling like feet. This is due to the types of bacteria encouraged to grow on the cheese; for example, the bacterium brevibacterium linens, responsible for the pungent smell of many blue cheeses, is also the cause of human foot odor.[2] Due to this strong smell and flavor, blue cheeses are often considered an acquired taste. They can be eaten by themselves or can be crumbled or melted over foods.
   Colby cheese is a cow’s milk cheese. It was originally called Colby “Swiss” Cheddar. [1]
   Double cream cheeses are soft cheeses of cows’ milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%.
   Handkäse (literally: hand cheese) is a German regional sour milk cheese (often Harzer) and is a culinary speciality of Frankfurt and Offenbach am Main. It gets its name from the former way of producing it: forming it with your own hands.
   It is a small, translucent, yellow cheese with a pungent aroma that many people find unpleasant. It is sometimes square, but more often round in shape.
   Often served as an appetizer or as a snack with Apfelwein (aka Ebbelwoi), it is traditionally topped with chopped onions, locally known as “Handkäse mit Musik” (literally: hand cheese with music) — so called because of the sound of the resulting flatulence brought on by the onions. It is usually eaten with caraway on it (as seen in the first picture). Since many people in Germany do not like this spice, in a lot of areas it is served on the side. Some Hessians say that it is a sign of the quality of the establishment when you get your caraway in a separate dispenser. As a sign of this, in many restaurants you will find, in addition to the salt and pepper, a little pot for caraway seeds. Hessians delight in introducing foreigners to this delicacy and explaining the name’s provenance.
   An alternative theory of explaining “Musik” is that the vinegar and oil flasks were formerly given separately to the guests, and that when they hit each other, they made that sound.
   Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
   Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
   While cheese fondue is the most widely known, there are other pot and dipping ingredients.

3. Marina

   I’ll give you Asiago because that is my favorite, but after that you’re on your own. All you need is Google.com. Really easy.
   Asiago cheese (pronounced /azi’ago/) is an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo) of which the flavor is reminiscent of sharp Cheddar and Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches; it can also be molten on a variety of dishes. Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
   As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below)[1], the only “official” Asiago cheese is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago cheese production. Most Asiago cheese in the world, however, is made elsewhere using techniques and cultures that produce a cheese of the same or similar flavor.

4. Mick0305

   you can probably find pages for each cheese on wikipedia
   just search each one in the box and you’ll get the info

5. Been There~Done That!

   Please, do your own homework. If you can ask on here you can search also.