Cheese & Dairy Buyers Guide: Performance Foodservice - Metro NY

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201

Cheese & Dairy

buyers guide

800.275.9500

per formancefoodser vice.com/metrony

EUROPEAN CHEESE SELECTION DRIVE PROFITS BY ADDING CHEESE BOARDS TO YOUR MENU!

WHEN TO SERVE: Serve cheese boards as appetizers or desserts. Also, serve alone in your bar area or to customers just stopping in for drinks. ADDITIONAL APPLICATIONS: Catering, parties, hospitality, wine tastings. WHY: Capitalize on the “shareable snackâ€? trend that is popular with Baby Boomers, Gen X, Millennials and Gen Z diners. Our MagellanÂŽ European Cheese Selection features four cheeses that pair perfectly together as the base of a delicious FKHHVH ERDUG ZLWK WUXH (XURSHDQ Ă€DLU 0DQFKHJR IURP 6SDLQ Nazareth from Belgium, Kefalotyri from Greece and Pecorino Toscano DOP from Italy. HOW TO SERVE: These cheeses work by themselves on a simple board or as part of more elaborate offering. Cheeses are best served at room temperature. Remove from refrigerator 30-60 minutes before serving. MEAT PAIRINGS: RomaÂŽ Prosciutto di Parma, RomaÂŽ Sliced Italian Dry Salami. ANTIPASTI PAIRINGS: RomaÂŽ Artichoke Hearts, RomaÂŽ Kalamata Olives, RomaÂŽ Pepperoncini.

ADDITIONAL PAIRINGS: Greek dolma, hummus and roasted red peppers, balsamic reduction, stone-ground mustards, freshly roasted almonds, GULHG DSULFRWV JUDSHV ¿J MDP TXLQFH SDVWH TXLFN SLFNOHG onions. Don’t forget Heritage OvensŽ Artisan Breads! BEVERAGE PAIRINGS: European cheeses pair best with European wines, so mirror the countries where they are made with Italian Chianti and Pinot Grigio and Spanish Tempranillo or a Greek Cava. In terms of beer, offer a MythosŽ Hellenic Beer, Belgian Lager, a Brown Ale, and a Pilsner. QUANTITY: General rule is I ounce per cheese per person. Denser, richer FKHHVH FDQ EH VHUYHG LQ VPDOOHU TXDQWLWLHV DQG \RX FDQ VHUYH less cheese if you are serving more meat and bread alongside the cheese. For table service, space cheeses evenly across wood, slate or a glass plate. Space sauces, condiments and additional accompaniments between cheeses, dolloping sauces in artful shapes or patterns for eye-catching presentation. For larger servings like parties or hospitality, dice cheese and serve in heaping piles with fruit or antipasti artfully piled between cheeses. Serve condiments and crackers or bread in separate containers on the side.

European Cheese Selection - Metro # 517086.....4/1.5 lb

MANCHEGO Manchego is Spain’s most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from IOO% sheep’s milk. The abundance of wild herbs on Central Spain’s grazing lands gives Manchego a special taste and aroma. Its ÀDYRU LV ]HVW\ DQG H[XEHUDQW ZKLOH LWV WH[WXUH LV ¿UP EXW QRW dry. Underneath the inedible rind, Manchego is ivory-colored with few small holes. It has a ZRQGHUIXO ÀDYRU WKDW OLQJHUV RQ your palate creating an experience you will be drawn back to again and again.

NAZARETH The Belgians are well known for both beer and cheese. This topof-the-range cheese has a deliciously IUHVK DQG QXWW\ WDVWH $W ¿UVW glance, this cheese looks smoked because of its dark brown rind, but it’s not; the rind is coated in wax through a series of careful treatments. The cheesemakers start waxing the cheese when it’s only 15 days old. In the beginning they wax it every week, but after one month it receives only one coat every 20 days.

KEFALOTYRI This ancient Greek-style cheese is a well known pantry item in Greek cuisine. Said to be developed by the mythical Artistaeus, son of Greek God Apollo. This traditional hard cheese is a blend of goat and sheep’s milk. It has a ¿UP ÀDN\ WH[WXUH ZLWK D slightly herbaceous and IUXLW\ ÀDYRU

PECORINO TOSCANO DOP Pecorino Toscano is a classic Tuscan sheep’s milk cheese with a deep savory ÀDYRU ,W KDV DQ RSDTXH color and a rich, complex SUR¿OH RQ WKH SDODWH Protected by the Consortium of Tuscany Pecorino (DOP), it is treated with olive oil as it matures over sixty days.

European Pub Cheese Selection - Metro # 517148.....4/1.5 lb

TUSCAN HANDRUBBED FONTINA Evoking the fragrant herbal breezes of the Tuscan countryside, this semi-soft cow’s milk fontina is handrubbed with a classic blend of Italian herbs & spices. Perfectly balanced to accentuate the buttery sweet nutty notes.

RODENBACH RODENB BACH BEER CHEESE This cow’s milk cheese has a furn texture with a velvety bite. It is soaked in the famous Belgian Rodenbach Flemish red-brown ale for two weeks, which creates D GHHS ]HVW\ ÀDYRU ZLWK D FKHUU\ OLNH ¿QLVK 7KLV LV WKH only semi-hard beer ripened cheese made in this method.

IBERICO This beautiful cheese is an exciting combination of rich cow’s milk, tart goat’s milk and fatty sheep’s milk. This marriage of PLONV \LHOGV D ÀDYRU SUR¿OH WKDW LV QXWW\ ZLWK a fruity afterglow and a rich, buttery texture.

IL FRESCOVERDE 11 Frescoverde is made from the freshest sheep’s milk from the lush pastures of the highest mountains of Garafagnana, Tuscany, and curred on wooden planks by master craftsmen. They use ancient medieval traditional methods by treating the mature wheels with extra virgin olive oil and local organic herbs. Ripened for twenty-five days, 11 Frescoverde features a clean white color and semi-firm texture.

elcome to our annual Cheese Guide . The purpose of this Cheese Guide is to help you better understand the differences in cheeses and provide you with a full listing of all the different cheeses stocked by 3HUIRUPDQFH )RRGVHUYLFH 0HWUR 1<. Detailed descriptions and applications of some of your favorite cheeses DUH SUHVHQWHG DORQJ ZLWK WKH GLIIHUHQW IDFWRUV WKDW FDWHJRUL]H FKHHVHV VXFK DV DJLQJ WH[WXUH PHWKRGV RI SURGXFWLRQ W\SHV RI PLON DQG UHJLRQV RI RULJLQ :H KRSH WKH EDVLF LQIRUPDWLRQ FRQWDLQHG LQ WKLV JXLGH ZLOO KHOS \RX WR EH PRUH HTXLSSHG LQ PDNLQJ FKHHVH D VXFFHVVIXO SDUW RI \RXU PHQX

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Michelle Kelly Dairy Category Manager Performance Foodservice - 0HWUR 1<

How to heese is a fresh or ripened product made from coagulated milk. Cheese can be differentiated both by the type of milk - raw, skimmed or pasteurized, and by animal - cow, goat, sheep, buffalo, horse or camel. For all of them however, there are four major stages in the basic process: • Curdling or coagulation of the milk • Shaping of the curds (de-molding and draining) • Salting, washing and seeding • Maturing

C

Curdling or coagulation of the milk

pared for soft cheeses, a medium-sized FXUG IRU ÀUPHU FKHHVHV DQG D VPDOO FXUG for hard cheeses. The curds are cut up into lumps. The curd mass is constantly stirred to prevent it from agglomerating again. The duration of this cutting up (de-curding) period also varies according to the cheese. For many cheeses, D PHGLXP VL]HG FXUG LV SUHSDUHG ÀUVW It gives off more whey when it is stirred and warmed. There are several methods for removing the curds from the vat for draining. A draining-board in long grooves is used and the entire vat poured onto it for goat’s cheeses. Ladles may also be used to transfer the curds directly into moulds containing holes through which the whey can run off. With pressed cheeses, strong cloth which alORZV WKH ZKH\ WR ÀOWHU WKURXJK WKH KROHV and retains the curds is used.

on repeated occasions after it has been removed from the mould. Washed-rind cheeses are brushed or washed with salt at regular intervals during their maturation, preventing the formation of mould and keeping the rind soft. Cheeses may be washed in spirits (wine or bear). Cheeses can be seeded with fungus to produce the soft white down of their “bloomy� rind, or the blue-green veining of “blue� cheeses. Maturing

Salting, washing and seeding

7KH ÀUVW VWHS LQ FKHHVH PDNLQJ LV WR coagulate the milk solids into a curd. It can be done either by acid coagulation or rennet coagulation. Acid coagulation is caused by adding an acid substance (lemon juice, vinegar) or by adding a bacterial culture that turns the lactose into lactic acid. Renneting consists in adding the rennet to the heated milk. Coagulation, which cannot take place under 10 C, is activated at temperatures between 20 and 40 C. The coagulation period depends on the type of cheese and varies from 30 minutes to 36 hours. Shaping of the curds The curds are broken down in a vat to separate the curds from the whey. As larger cheese curds contain more water than small ones, a large curd is pre-

Salt plays a substantial role in cheesemaking. Salting serves a number of functions; it speeds up the drying process, KHLJKWHQV WKH FKHHVH¡V Ă DYRU KHOSV WKH rind to form and slows down the proliferation of micro-organisms. Each type RI FKHHVH KDV D VSHFLĂ€HG VDOW FRQWHQW The most common method is an immersion in a brine bath. Depending on the cheese, the brine will contain between 250 and 350g salt per liter. Dry-salting is done by rubbing the cheese with salt

The environment in which the majority of cheeses are ripened is usually a ripening cellar or a special storage room. Cheesemakers are often putting their cheeses in drying-rooms to speed up the maturation. The ripening cellar may be humid and warm, or relatively cool. The climate of the cellar is determined by the ambient temperature and relative humidity, as well as by the natural movement of air in the space. The temperature can range from 32 to 77 F, but the majority of cheeses are ripened at between 46 and 60 F. During the maturation period there is a constant exchange between ripening gases, such as carbon dioxide and ammonia, from the cheese and oxygen in the air, which is essential for WKH JURZWK RI ERWK DHURELF VXUIDFH Ă RUD DQG LQWHULRU Ă RUD

Cheeses According to Hardness and Rind Soft white cheeses

Bloomy-rind cheeses

Blue-mold cheeses

Pressed, uncooked cheeses

Pressed, cooked cheeses

Washed-rind cheeses

These cheeses are the simplest type. They are neither fermented nor matured. Their high moisture content, coupled with the high humidity, attracts and encourages the growth of the classic white penicillium mold. This type of cheese is creamy and smooth. They are based on cow’s milk, skimmed or unskimmed, and sometimes enriched with cream.

The pressed uncooked family offers a variety of textures, from the very creamy (Morbier), to more supple (Doux de MonWDJQH WR ÀUP 0DQFKHJR 6RPH KDYH rinds while others don’t. Even the colors DQG à DYRUV YDU\ IURP PLOG &KHGGDU WR IXOO à DYRUHG (WRUNL &UHDWHG E\ WDNLQJ the curds and pressing them into molds, they are then carefully aged anywhere IURP ÀYH ZHHNV WR VL[ PRQWKV DOWKRXJK some can mature as long as three years. This family will please almost everyone due to its versatility.

These cheeses are neither pressed nor cooked. They are salted and seeded with penicillium candidum that gives them their bloom (the white down that takes on a golden aspect as it ages.) (Brie and Camembert)

Often large in size and taste, pressed cooked cheeses are created by heating the curds (cooked), and then placing and pressing them in molds. The cheese is then soaked in brine. As fermentation proceeds, depending on the temperaWXUH DQG VSHFLĂ€F HQ]\PHV WKH FKHHVH will have many holes (Emmental) or very few holes (Gruyère).

Natural-rind cheeses

This cheese is mainly goat’s and sheep’s cheese. When young, they have a slightly wrinkled, cream-colored rind. In time they dry out, the wrinkles become more pronounced and the characWHU DQG à DYRU LQFUHDVHV DORQJ ZLWK WKH growth of bluish grey mold. Their taste is fresh, almost fruity, with undertones of goat. To mature, these cheeses must be kept dry. (Stilton, Parmigiano Reggiano and Montogomery Cheddar.

Blue mold is a strain of penicillium that is added to the milk before the rennet is added either in liquid or powder form. Most blue cheeses are normally wrapped in foil to prevent them from drying out. They are neither pressed nor cooked. They are usually made from cow’s milk.

The rinds in this family are washed and brushed in brine during the ripening process. The brine, depending on the cheese type and region, may include wine, beer, eau de vie, etc. The brushing allows the salt to penetrate the cheese and keeps the paste soft. This treatment smoothes the rind and gives it a coloring that ranges from straw yellow to dark, brick red. The washed-rind family LQFOXGHV PDQ\ RI (XURSH¡V VWURQJHVW à Dvored and most aromatic cheeses, such as French Munster, German Limburger, and Italian Taleggio.

Processed cheeses

Is the result of melting one or more pressed, cooked or uncooked cheeses, and adding milk, cream, butter and VRPHWLPHV Ă DYRULQJ DJHQWV 2QH RU several ripened cheeses are heated and mixed, then pasteurized at high temperature (130-140 C) after other dairy products, such as liquid or powdered milk, cream, butter, casein, whey, and seasoning, have been added.

&KHHVH &ODVVLĂ€HG E\ 7H[WXUH DQG 7\SHV The texture of cheese can run from extremely hard and granular (Parmesan Reggiano) to runny (aged Brie). &DWHJRUL]LQJ FKHHVHV E\ Ă€UPQHVV LV D FRPPRQ EXW LQH[DFW SUDFWLFH 7KH OLQHV EHWZHHQ ´VRIWÂľ ´VHPL VRIWÂľ ´VHPL KDUGÂľ DQG ´KDUGÂľ DUH DUELWUDU\ DQG PDQ\ W\SHV RI FKHHVH DUH PDGH LQ VRIWHU RU Ă€UPHU YDULDWLRQV The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into molds, and aging time.

Factors in CATEGORIZATION

of Cheeses

Length of aging • Methods of making • Kind of milk • Texture • Fat content • Country/Region of origin Soft/Fresh Cheeses

Blue Cheeses

Is a category of cheeses with high moisture content that are typically direct set with the addition of lactic acid cultures. Cheeses in this category include Cottage Cheese, Cream Cheese, Feta, Mascarpone, and Neufchatel, Ricotta and Queso Blanco. These cheeses must be consumed quickly; they are not made to age.

%OXH YHLQ FKHHVH LV LGHQWLĂ€HG E\ WKH WKLQ lines of blue that thread through the otherwise cream colored cheese. When you eat blue vein cheese you will notice that the cheese has a strong, pungent scent and that it tastes tangy. Most types of blue vein cheese are a soft cheese that can be easily spread on a cracker or slice of toast, but there are some that have a crumbling texture. Blue and Gorgonzola, two well-loved Blue-veined cheeses, are known for their FUXPEO\ WH[WXUH DQG GLVWLQFW Ă DYRU 6ZHHW and nutty accompaniments such as fruit, almonds, and spices help balance the saltiness of these cheeses.

Soft-Ripened Cheeses Soft-ripened cheeses are uncooked, unpressed cheese, which, as a result, are creamy or even runny when fully ripe. They ripen from the outside in, and have been allowed to mature to various degrees. Some soft-ripened cheeses ULSHQ RU DJH LQVLGH RI D Ă XII\ ZKLWH ULQG and become softer and creamier as they age. The rind is edible and is produced by spraying the surface of the cheese with Penicillium candidum. Soft-ripened cheeses are snowy-white and delicious at room temperature or served warm out of the oven. These cheeses, including Brie and Camembert, have an earthy, FUHDP\ Ă DYRU WKDW SDLUV ZHOO ZLWK IUXLWV like melon and berries as well as sundried tomatoes.

Semi-Soft Cheeses Soft, yet sliceable, these cheeses are pressed and may be cooked or uncooked. The texture has a slightly harder texture than the soft category. These cheeses contain a high percentage of moisture, ranging between 62% and 67%. Semi-soft cheeses are a smorgasERUG RI à DYRU ² UDQJLQJ IURP PLOG DQG buttery to earthy and pungent. Some favorites are Fontina, Havarti, Muenster and Monterey Jack.

Semi-Hard Cheeses $ FODVVLÀFDWLRQ RI FKHHVH EDVHG XSRQ body. The descriptions semi-hard and hard refer mainly to moisture content, not to texture. The cheeses in this category actually include a broad range of WH[WXUHV IURP VHPL ÀUP WR YHU\ ÀUP DQG from cheeses that are only weeks old to those aged up to several months or more. Because these cheeses contain less moisture than the soft and softripened types, they hold their shape much better. The difference between semi-hard and semi-soft cheese is one of moisture: Semi-soft cheese contains more than 45% water, while semi-hard cheeses contain 30% to 45%.

Hard Cheeses +DUG FKHHVH LV NQRZQ DV ÀUP FKHHVH They have a dry, granular paste and are the hardest of all cheeses, solid and heavy. Hard cheeses typically are aged more than two years, during which the water and moisture evaporate to make WKH SDVWH KDUG WR EH FODVVLÀHG DV D KDUG

cheese, the water content must be less than 40%). Hard paste cheeses vary tremendously: They can be pungent, sharp, aromatic or piquant; cooked, semicooked or uncooked; and range in color from stark white to deep yellow, orange or brown. cheese aging The cheeses are covered with a very KDUG ULQG ZKLFK VROLGLĂ€HV DV WKH\ DJH Examples include Asiago, Manchego, and Parmesan.

Pasteurized Process & Cold Pack Cheeses These cheeses are creamy, smooth cheese product made with natural cheese combined with other ingredients, usually more milk and/or milk solids, and water, plus stabilizers for longer shelf life. The combination is then heated and mixed into a homogeneous blend with the end result a cheese that PHOWV DQG Ă RZV 7KLV PHOWLQJ SURSHUW\ is due to the emulsifying salts (phosphates or citrates), which bind minerals in the natural cheese to interact with the fat and water. Natural cheeses, when melted, often show a separation from the natural oils and proteins and produce a lumpy appearance. In some cases processed cheeses contain added colorings and preservatives. Products labeled cheese “spreadsâ€? or cheese “foodsâ€? contain added liquid for a softer, more spreadable mixture. According to U.S. Government standards, only 51 SHUFHQW RI WKH Ă€QDO ZHLJKW QHHGV WR EH cheese. Processed cheeses keep well EXW ODFN WKH GLVWLQFWLYH Ă DYRU DQG WH[WXUH of natural cheeses.

For 80 years Roland Foods has provided customers with exceptional gourmet food. Our dedication to providing quality and consistency has made us a leader amongst specialty food importers and suppliers.

Kalamata Olive Wedges 901461.....2/6.5 lb

Pitted Country Greek Olive Mix 565230.....2/5 lb

Manzanilla Stuffed Olives 878839.....12/32 oz

Pitted French Nicoise Olives 262824.....2/7.71 lb

Pimento-Stuffed Queen Olives 48570.....4/80 oz

Country Greek Whole Olive Mix 558579.....6/2 kg

Pitted Manzanilla Olives 325481.....2/32 oz

Classic Greek Salad with

Country Olive Mix

Fresh Mozzarella & Ricotta

277642 ........Bocconcini Mozzarella Cheese - 1.6 oz ........................... 2/3 lb 277653 ........Ciliengine Mozzarella Cheese - 3 oz ............................... 2/3 lb 277646 ........Mozzarella Cheese - 16 oz.............................................. 2/6 lb 277661 ........Mozzarella Log in water - 1 lb ......................................... 2/4 lb 277660 ........Ovoline Mozzarella Cheese - 4 oz ................................... 2/3 lb 277662 ........Pearlini Mozzarella Cheese - .2 oz .................................. 2/3 lb

Natural Cheese 199428 ................Mild Cheddar Cheese - feather shredded ..............1/5 lb 158811 ................Mild Shredded Cheddar Cheese ...........................4/5 lb 158814 ................Monterey Jack Cheese - fancy shredded ...............4/5 lb 158813 ................Cheddar & Jack Cheese - shredded ......................4/5 lb 158820 ................Sliced Yellow Cheddar - .75 oz..............................6/1.5 lb 158816 ................Mild Yellow Cheddar Cheese ................................1/10 lb avg 157185 ................Mild Cheddar Block .............................................1/42 lb avg

Processed Cheese 158890 .............. White American Cheese slices 160 ct..............................1/5 lb 158719 .............. White American Cheese Slices 120 ct .............................4/5 lb 158721 .............. White American Cheese 160 slices .................................4/5 lb 158718 .............. Yellow American Cheese Slices 120 ct ............................4/5 lb 158720 .............. Yellow American Cheese Slices 160 ct ............................4/5 lb 158728 .............. Yellow American Cheese slices 184 ct .............................4/5 lb 158716 .............. Yellow American Cheese Loaf Processed .........................6/5 lb

Sales Development Manager

Audrey Nash Performance Foodservice - 0HWUR 1<

Up-Sell these side dishes for extra sales and added profit. Remember higher check average usually equates to higher tips. •Higher Tips = Happy Staff •Happy Staff = Happy Customers •Happy Customers = Repeat Business!

WIN WIN WIN

Food Trends have been leaning toward healthy choices over the past few decades. EntrĂŠe sized salads; healthy side dish options like VWHDPHG YHJHWDEOHV RU ULFH DQG PRUH OHDQ SURWHLQ RSWLRQV OLNH Ă€VK chicken or pork have populated our menus and proven successful. (YHQ ZLWK DOO RI WKH LQWHUHVW LQ KHDOWK\ RSWLRQV SHRSOH VWLOO ORYH WKH “old standardsâ€?.

Comfort foods like macaroni and cheese and mashed potatoes have made a come-back but with a new twist. You can add signature Ă DYRU WR \RXU PDF FKHHVH RU SRWDWR EXW EH VXUH WR PDNH WKH PHQX description energetic and nostalgic. Lobster Mac & Cheese is a popular item as both an entrĂŠe and a side dish. You might also take a different specialty from your menu and add it to either macaroni and cheese or mashed potatoes. I recently ordered a side dish of Smoked Short Rib Mac and it was DPD]LQJ 6HOHFW DQ\ RI \RXU SRSXODU PHQX LWHPV HVSHFLDOO\ WKRVH ZKHUH \RX KDYH SRUWLRQV RI SURWHLQ WKDW FDQQRW EH VROG LQ DQ HQWUpH like ends or scraps from the slicer. Take those potential losses and XWLOL]H WKHP LQ SURĂ€WDEOH PHQX LWHPV <RX FDQ XVH EDFRQ VKRUW ULE EDUEHFXH SRUN MHUN FKLFNHQ SDVWUDPL SULPH ULE RU EHHI EULVNHW WR create an exciting new dish.

Gourmet Cheeses From All Over The World! Parmigiano-Reggiano Zerto

It is a cooked and unpressed, semi-fat, hard cheese made from raw cow’s milk. The cheese is encased within a yellowishgolden and slightly oily rind on which the brand name Parmigiano-Reggiano is stenciled in small dots. 886046.......1/19 lb

Spanish Manchego Cheese, round Don Juan

Manchego is a name-protected cheese which may only be made in Spain‘s central La Mancha region—and only from the milk of Manchega sheep. 418756.......1/7 lb avg 242665.......2/7 lb avg

French Brie, 60% Cream Eiffel Tower

Serve warm in phyllo dough with jam. Made from cow‘s milk, the rind on this cheese is edible and the inside is soft and creamy in WH[WXUH 7KH Ă DYRU LV VPRRWK ULFK and creamy. 228501.......1/1 kg

Gouda, Red Wax

Mill Dance This cheese from Northern Holland is a Dutch Gouda. 862192.......1/10 lb

Brie, 60 % Cream Eiffel Tower

Brie has been made in Canada since the French colonization. This classic, soft ripened seductive cheese is DOZD\V WKH ÀUVW WR GLVDSSHDU from the cheese plate. Perfect sizes and value for catering and food service. This cheese is also kosher. 972257.......1/1 kg

8 Variety Cheese Box

1 each of Australian Cheddar, Classic Gouda, Danish Blue, French Brie, French Goat Cheese, Huntsman, Morbier, Piave Blue Cheese 284946.......1/11 lb

Also Try... Austrian Gruyere Cheese .................................................Atalanta ................346414 ............... 2/7 lb Belgium Smoked Gouda Cheese .....................................Dutch Mill ..............326198 ............... 4/6 lb Boursin Cheese...............................................................Boursin ..................948156 ............... 12/5 oz Buffalo Mozzarella Cheese Ball .......................................Trestell...................395356 .............. 16/4.4 oz Chedder Cheese with Porter ............................................Cahill’s Farm..........242555............... 2/2 kg Danish Blue Cheese, wheel .............................................Green Isle ..............242673............... 1/6 lb English Stilton Cheese ....................................................Ilchester ................932115 ............... 1/10 lb Fontina Cheese ..............................................................Danish ...................922448............... 1/15 lb Grana Padano Cheese Quarters ......................................Agriform ................324507 ............... 1/20 lb Gruyere Cheese Blend, cut ..............................................Atalanta ................898302 .............. 1/7 lb Havarti with Dill Cheese ..................................................Danamark..............885443 .............. 1/9 lb Shredded Parmesan Cheese ...........................................Zerto......................972233............... 4/5 lb Smoked Gouda ...............................................................Dutch Mill ..............896030 .............. 1/6 lb Smoked Mozzarella Cheese.............................................Zerto......................336453 .............. 4/2.5 lb Swiss Cheese, domestic 4x4 ...........................................Martel ...................261798 ............... 4/6 lb

Metro #

Brand

Item

Pack/Size

955749

Butterball

BUTTER BALL RND AA .25 OZ FZ

6/3 lb

61821

Butterball

BUTTER ROSE AA 70 PER LB SLTD

1/600 ct

507364

Grassland

BUTTER CHIP CONTINENTAL UNSLTD

5/3.4 lb

912549

Grassland

BUTTER ROSES AA UNSLTD

600/.23 oz

946190

Grassland

BUTTER SLTD AA BULK

1/55 lb

37554

Land O Lakes

BUTTER CLARIFIED TFF

4/5 lb

52801

Land O Lakes

BUTTER CONTINENTAL 60 CT TFF

4/3.3lb

244255

Land O Lakes

BUTTER CUP 90 PER LB

936/5 gm

47948

Land O Lakes

BUTTER PRINT UNSLTD AA TFF

36/1 lb

244266

Land O Lakes

BUTTER WHIPPED CUP 90 PER LB

720/5 gm

345435

Land O Lakes

BUTTER WHIPPED CUP TFF FZ

450/10 gm

BUTTER

364877

Land O Lakes

BUTTER WHIPPED SLTD

12/8 oz

27428

Land O Lakes

BUTTER WHIPPED TUB TFF

2/5 lb

157191

Nature's Best

BUTTER CONTINENTAL 47 CT/LB TFF

4/4.25lb

157192

Nature's Best

BUTTER CONTINENTAL 59 CT/LB TFF

5/3.4lb

157187

Nature's Best

BUTTER SOLIDS SLTD AA TFF

36/1 lb

157189

Nature's Best

BUTTER SOLIDS UNSLTD AA TFF

36/1 lb

157193

Nature's Best

BUTTER WHIPPED TUB SLTD AA TFF

4/5 lb

887264

Organic Valley

BUTTER SLTD ORGANIC

4/4.25 lb

59285

Plugra

BUTTER SWEET

36/1 lb

262665

Silver Source

BUTTER SOLIDS SLTD GRD A

36/1 lb

262666

Silver Source

BUTTER SOLIDS UNSLTD GRD A TFF

36/1 lb

883981

Wuthrich

BUTTER SOLID N/S EURO 83%

36/1 lb

290466

Tulkoff

SPREAD GARLIC BUTTER

2/2 lb

518702

West Creek

BUTTER BLND SOLID EURO STYLE

36/1 lb

474717

West Creek

BUTTER BLND TFF

30/1 lb

484599

La Feria

CHEESE AMER FIESTA SPREAD PROC

6/5 lb

79063

Roma

CHEESE CHED SHRED IMIT

4/5 lb

249245

Roma

CHEESE VEGAN MOZZ STYLE SHRED

3/5 lb

158716

West Creek

CHEESE AMER YLW LOAF PROC

6/5 lb

542719

Hilldale

CHEESE AMER YLW 120 SL

6/5 lb

544261

Hilldale

CHEESE PROC AMER YLW 160 RIBBON

6/5 lb

2125

Kraft

CHEESE AMER YLW SLCD 120

4/5 lb

524207

Ridgeview

CHEESE AMER 120 SL YLW PSTRZD

4/5 lb

158719

West Creek

CHEESE AMER WHI 120 SL

4/5 lb

158890

West Creek

CHEESE AMER WHI 160 SL

1/5 lb

BUTTER BLENDS

CHEESE - IMITATION

CHEESE - AMERICAN

158721

West Creek

CHEESE AMER WHI 160 SL

4/5 lb

498919

West Creek

CHEESE AMER YLW 120 SL TFF

1/5 lb

158718

West Creek

CHEESE AMER YLW 120 SL TFF

4/5 lb

158720

West Creek

CHEESE AMER YLW 160 SL

4/5 lb

158728

West Creek

CHEESE AMER YLW 184 SL

4/5 lb

Metro #

Brand

Item

Pack/Size

885456

BelGioioso Cheese

CHEESE ASIAGO MILD QRTR WHEEL

2/6 lb

277099

Roma

CHEESE ASIAGO SHRED BAG

2/5 lb

988034

Stella

CHEESE ASIAGO AGED WHEEL BLK

1/11 lb

The Laughing Cow

CHEESE BABY BEL MINI ORGNL

72/.75oz

CHEESE - ASIAGO

CHEESE - BABY BEL 872312 CHEESE - BLUE 242673

Green Isle

CHEESE BLUE DANISH WHEEL

1/6 lb avg

263725

Roma

CHEESE BLUE CRUMBLES GF

4/5 lb

263721

Roma

CHEESE BLUE CRUMBLES GF

1/5 lb

983633

Stella

CHEESE BLUE WHEEL

1/7 avg

Boursin

CHEESE BOURSIN

12/5 oz

Eiffel Tower

CHEESE BRIE CANADIAN TFF

1/1 KG

CHEESE - BOURSIN 948156 CHEESE - BRIE 972257 485740

Eiffel Tower

CHEESE BRIE SPREAD

2/2 lb

228501

Eiffel Tower

CHEESE FRNCH BRIE WHEEL

1/1 KG

516407

Nature's Best

CHEESE BRIE 60% WHEEL TFF

2/2 lb

339969

President

CHEESE BRIE 60% WHEEL TFF

2/2 lb

234358

President

CHEESE BRIE FRNCH TIN

12/4.5 oz

538587

Saintndr

CHEESE BRIE TRIPLE CREAM

1/4.5lb

355554

BelGioioso Cheese

CHEESE BURRATA BALL

6/8 oz

867318

BelGioioso Cheese

CHEESE BURRATA BALL 2/4 OZ

6/8 oz

President

CHEESE CAMEMBERT WHEEL 60%

6/8 oz

CHEESE - BURRATA

CHEESE - CAMENBERT 388881 CHEESE - CHEDDAR 266811

Alpine Lace

CHEESE CHED BOCK YLW R/F

2/5 lb

284721

Cabot Creamery

CHEESE CHED SHARP BAR TFF

50/.75 oz

909266

Cabot Creamery

CHEESE CHED SHARP BLOCK WHI

1/10 lb

242555

Cahill's Farm

CHEESE CHED W/PORTER

2/2 KG

314574

Corazo

CHEESE CHED FINE SHRED R/F

4/5 lb

235402

Corazo

CHEESE CHED FTHR SHRED R/F

4/5 lb

235408

Corazo

CHEESE CHED JCK FTHR SHRED R/F

4/5 lb

458814

Ellsworth

CHEESE WHI NAT CHED CURDS TFF

4/5 lb

130329

Green Bay Cheese

CHEESE CHED BLOCK WHI SHARP TFF

1/10 lb

953220

Green Bay Cheese

CHEESE CHED SHARP BLOCK YLW

1/10#avg

53726

Kraft

CHEESE CHED SHARP SHRED

4/5 lb

53955

Land O Lakes

CHEESE CHED MILD SLCD INTERLEAF

8/1.5lb

38189

Land O Lakes

CHEESE CHED SHARP BLOCK TFF

1/10 lb

930624

Mullins

CHEESE CHED WHI MILD BLOCK

1/40#avg

380498

Organic Valley

CHEESE CHED MILD WHI BLOCK

8/5 #avg

429711

Rothkase

CHEESE CHED WHI SHARP SLCD

4/2.5 lb

340727

Schreiber

CHEESE CHED WHI SHARP FCY SHRED

4/5 lb

144426

Schreiber

CHEESE MILD CHED 3/4" CUBE

2/5 lb

340612

Ultimo

CHEESE CHED SMKD BLOCK

2/5 avg

Metro #

Brand

Item

Pack/Size

199428

West Creek

CHEESE CHED MILD FTHR SHRED

1/5 lb

158811

West Creek

CHEESE CHED MILD FTHR SHRED

4/5 lb

158816

West Creek

CHEESE CHED MILD YLW BLOCK

1/10 avg

158820

West Creek

CHEESE CHED MILD YLW SL .75 OZ

6/1.5lb

158815

West Creek

CHEESE CHED SHARP FTHR SHRED

4/5 lb

157185

West Creek

CHEESE CHED YLW MILD BLOCK

1/42#avg

CHEESE - CHEDDAR

CHEESE - CHEDDAR BLENDS 158814

West Creek

CHEESE CHED MONT_JCK FCY SHRED

4/5 lb

199430

West Creek

CHEESE CHED MONT_JCK FTHR SHRED

1/5 lb

158813

West Creek

CHEESE CHED MONT_JCK FTHR SHRED

4/5 lb

Unique Foods

CHEESE COTIJA LOAF

4/5 lb

294374

Breakstones

CHEESE COTTAGE PINEAPPLE DBL

12/3.9oz

294372

Breakstones

CHEESE COTTAGE STRWBRY DBL

12/3.9oz

918588

Kraft

CHEESE CREAM WHIPPED TUB TFF

6/3 lb

979007

Kraft Philadelphia

CHEESE CREAM

1/30 lb

27148

Kraft Philadelphia

CHEESE CREAM CHIVE & ONION CUP

100/1 oz

44850

Kraft Philadelphia

CHEESE CREAM CUP TFF

100/1 oz

753

Kraft Philadelphia

CHEESE CREAM GARDEN VEG CUP TFF

100/1 oz

29077

Kraft Philadelphia

CHEESE CREAM LITE CUP TFF

100/.75oz

CHEESE - COTIJA 281399 CHEESE - COTTAGE

CHEESE - CREAM

377714

Kraft Philadelphia

CHEESE CREAM LITE TUB

6/3 lb

55749

Kraft Philadelphia

CHEESE CREAM LOAF

6/3 lb

2312

Kraft Philadelphia

CHEESE CREAM NEUFCHATEL LF TFF

1/30 lb

2297

Kraft Philadelphia

CHEESE CREAM NEUFCHATEL LIGHT

6/3 lb

80243

Kraft Philadelphia

CHEESE CREAM ORGNL

1/50 lb

50394

Kraft Philadelphia

CHEESE CREAM SOFT ORGNL

12/8 oz

995483

Nature's Best

CHEESE CREAM

1/3 lb

999959

Nature's Best

CHEESE CREAM

1/30 lb

999958

Nature's Best

CHEESE CREAM

10/3 lb

887281

Organic Valley

CHEESE CREAM SPREAD ORGANIC

100/1 oz

546665

Raskas

CREAM CHEESE SPREAD TUB

4/3 lb

538986

Snap Fresh

CREAM CHEESE SCALLION

1/5 lb

538999

Snap Fresh

CREAM CHEESE VEG

1/5 lb

237868

T&L Salads

SPREAD CHEESE CREAM PLN

1/5 lb

237844

T&L Salads

SPREAD CHEESE CREAM W/LOX

1/5 lb

237866

T&L Salads

SPREAD CHEESE CREAM W/ONION GRN

1/5 lb

237864

T&L Salads

SPREAD CHEESE CREAM W/VEG

1/5 lb

237867

T&L Salads

SPREAD CHEESE CREAM W/WALNUT

1/5 lb

944095

Temp-Tee

CHEESE CREAM SM

12/8 oz

CHEESE CUBE 3/4" VAR PACK TFF

3/5 lb

CHEESE - CUBED VARIETY 315292

West Creek

Metro #

Brand

Item

Pack/Size

138113

Piancone

CHEESE CURD 1/4 PC

1/11 lb

924828

Polly-O

CHEESE CURD WHL MILK SPLIT

2/21 lb

156571

0

CHEESE FARMER LOAF

9/3 lb

266183

Marmaris

CHEESE FETA

1/18 lb

266184

Marmaris

CHEESE FETA

2/8 lb

266186

Marmaris

CHEESE FETA CRUMBLE

2/5 lb

268195

Marmaris

CHEESE FETA CVP

8/4 lb

266370

Marmaris

CHEESE FETA DOM

1/8 lb

CHEESE - CURD

CHEESE - FARMER

268196

Marmaris

CHEESE FETA DOM CVP

1/4 lb

267035

Marmaris

CHEESE FETA DOME

1/27 lb

Danish

CHEESE FONTINA

1/15 lb

Abbeydale

CHEESE DBL GLOUCESTER ONION &

2/6.5 lb

Celebrity

CHEESE GOAT W/CRNBRY LOG

6/11 oz

CHEESE - FONTINA 922448 CHEESE - GLOUCESTER 978076 CHEESE - GOAT 228982 513298

Nature's Best

CHEESE GOAT CRUMBLE TRAY

2/2 lb

513359

Nature's Best

CHEESE GOAT LOG PLN

2/2 lb

512332

Nature's Best

CHEESE GOAT NAT LOG

12/10.5oz

513401

Nature's Best

CHEESE GOAT TUB

2/4 lb

CHEESE - GORGONZOLA 926596

BelGioioso Cheese

CHEESE GORGONZOLA WHEEL

1/8#avg

263722

Roma

CHEESE GORGONZOLA CRUMBLE

1/5 lb

377

Stella

CHEESE GORGONZOLA DOM TFF

1/8 lb

896030

Dutch Mill

CHEESE GOUDA SMKD

1/6 lb

326198

Dutch Mill

CHEESE GOUDA SMKD BELGIUM

4/6 lb

862192

Mill Dance

CHEESE GOUDA RED WAX

1/10 lb

CHEESE GRAN MORAVIA 1/8 WHL

2/9 lb

Agriform

CHEESE GRANA PADANO QRTRS

1/20 #avg

346414

Atalanta

CHEESE GRUYERE AUSTRIAN

2/7 lb

898302

Atalanta

CHEESE GRUYERE CUT

1/7#avg

353807

Grand Cr

CHEESE GRUYERE SLCD

4/2.5 lb

292269

Le Superbe

CHEESE GRUYERE NAT SWISS

1/6# avg

278585

Le Superbe

CHEESE GRUYERE NAT SWISS

2/6# avg

429777

Rothkase

CHEESE GRAND CRU GRUYERE SLCD

4/2.5lb

Atalanta

CHEESE HALLOUMI WHI TFF

12/8.8oz

CHEESE - GOUDA

CHEESE - GRAN MORAVIA 516723

Gran Moravia

CHEESE - GRANA PADANO 324507 CHEESE - GRUYERE

CHEESE - HALLOUMI 274864

Metro #

Brand

Item

Pack/Size

499574

Celebrity

CHEESE HAVARTI PLN LOAF

3/9 avg

885443

Danamark

CHEESE HAVARTI W/DILL

1/9 lb

Antonio

CHEESE IMPASTADA TFF

1/10 lb

Jarlsburg

CHEESE JARLSBERG WHEEL

1/22 lb

Velveeta

CHEESE LOAF SPREAD TFF

6/5 lb

418756

Don Juan

CHEESE MANCHEGO SPANISH WHEEL

1/7 lb avg

242665

Don Juan

CHEESE MANCHEGO SPANISH WHEEL

2/7 lb avg

CHEESE - HAVARTI

CHEESE - IMPASTADA 29131 CHEESE - JARLSBERG 538952 CHEESE - LOAF SPREAD 69552 CHEESE - MANCHEGO

CHEESE - MARSCAPONE 397846

Roma

CHEESE MASCARPONE

4/5 lb

232124

Roma

CHEESE MASCARPONE

6/1 lb

53761

Sorrento

CHEESE MASCARPONE BULK

1/5 lb

75374

Sorrento

CHEESE MASCARPONE BULK

4/5 lb 8/1.5lb

CHEESE - MONTERY JACK 53962

Land O Lakes

CHEESE MONT_JCK SLCD .75 OZ

953604

Schreiber

CHEESE MONT_JCK CUBED 3/4"

2/5 lb

158817

West Creek

CHEESE MONT_JCK BLOCK

1/10 avg

157186

West Creek

CHEESE MONT_JCK BLOCK

1/42 avg

158812

West Creek

CHEESE MONT_JCK FTHR SHRED TFF

4/5 lb

158821

West Creek

CHEESE MONT_JCK SLCD .75 OZ

6/1.5lb

929148

Antonio

CHEESE MOZZ BALL CRYVC TFF

12/1 lb

429437

Antonio

CHEESE MOZZ LOAF CRYVC

2/3 #avg

CHEESE - MOZZARELLA

929616

Antonio

CHEESE MOZZ LOAF FIRM FRSH TFF

4/5 lb

52893

Antonio

CHEESE MOZZ MEDALLION IN WATER

2/3 lb

325561

Antonio

CHEESE MOZZ SHEETS TFF

3/2 lb

277646

Assoluti Fresh

CHEESE MOZZ 16 OZ

2/6 lb

277642

Assoluti Fresh

CHEESE MOZZ BOCCONCINI 1.6 OZ

2/3 lb

277653

Assoluti Fresh

CHEESE MOZZ CILIEGINE .3 OZ

2/3 lb

277661

Assoluti Fresh

CHEESE MOZZ LOG 1 LB IN WATER

2/4 lb

277660

Assoluti Fresh

CHEESE MOZZ OVOLINE 4 OZ

2/3 lb

277662

Assoluti Fresh

CHEESE MOZZ PEARLINI 20 OZ

2/3 lb

337786

Bacio

CHEESE MOZZ 50/50 WM P/S DICED

6/5 lb

294206

Bacio

CHEESE MOZZ 50/50 WM P/S SHRED

6/5 lb

287633

Bacio

CHEESE MOZZ P/S BLOCK PREM

8/6 #avg

291444

Bacio

CHEESE MOZZ WM BLOCK PREM

1/6 lb

287632

Bacio

CHEESE MOZZ WM BLOCK PREM

8/6 lb

957129

BelGioioso Cheese

CHEESE MOZZ BOCCONCINI 1.75 OZ

2/3 lb

875678

BelGioioso Cheese

CHEESE MOZZ SL 16 CT FRSH LOG

8/1 lb

290950

Galbani

CHEESE MOZZ BALL OVOLINI 4 OZ

2/3 lb

433352

Galbani

CHEESE MOZZ LOG SLCD

6/16 oz

883612

Kraft

CHEESE MOZZ STRING PART SKIM

48/1 oz

Metro #

Brand

Item

Pack/Size

244782

Land O Lakes

CHEESE MOZZ SHRED P/S

4/5 lb

363723

Luigi

CHEESE MOZZ BLND FTHR SHRED

1/5 lb

79047

Luigi

CHEESE MOZZ BLND FTHR SHRED

6/5 lb

270135

Luigi

CHEESE MOZZ P/S

8/6 avg

238619

Luigi

CHEESE MOZZ WM LOAF

1/6 avg

243384

Luigi

CHEESE MOZZ WM LOAF

8/6 avg

299652

Northland

CHEESE MOZZ LMWM PROV BLND

6/5 lb

232981

Piancone

CHEESE MOZZ LMPS FTHR SHRED

6/5 lb

232989

Piancone

CHEESE MOZZ LMWM FTHR SHRED

6/5 lb

253249

Piancone

CHEESE MOZZ LOAF CAPRESE

2/5 avg

197500

5DIÀQDWR

CHEESE MOZZ FTHR SHRED LMPS

6/5 lb

197499

5DIÀQDWR

CHEESE MOZZ LOAF WHL MILK TFF

8/6 avg

197501

5DIÀQDWR

CHEESE MOZZ WM FTHR SHRED

6/5 lb

415211

Roma

CHEESE MOZZ CURD FRSH

1/20 avg

397845

Roma

CHEESE MOZZ FRSH THIN SLCD LOG

6/2 lb

299232

Roma

CHEESE MOZZ ORGNL WM

8/6 lb

249312

Roma

CHEESE MOZZ PREMIATO WM RIBBON

5/11 avg

989133

Sorrento

CHEESE MOZZ SHRED WHL MILK

6/5 lb

916459

Sorrento

CHEESE MOZZ WHL MILK LOAF

8/5#avg

395356

Trestell

CHEESE MOZZ BUFFALO BALL FZ

16/4.4oz

336453

Zerto

CHEESE MOZZ SMKD

4/2.5lb

866391

Mccadam

CHEESE MUENSTER LOAF

2/5.5avg

255198

Northland

CHEESE MUENSTER SHRED

4/5 lb

899243

Schreiber

CHEESE MUENSTER 3/4 OZ SLCD

10/1 lb

Mahout Paneer

CHEESE PANEER INDIAN LOAF

4/5 lb

517163

BelGioioso Cheese

CHEESE PARMESAN SHAVED

4/5 lb

962520

BelGioioso Cheese

CHEESE PARMESAN WHEEL

1/24 lb

CHEESE - MOZZARELLA

CHEESE - MUENSTER

CHEESE - PANEER 460779 CHEESE - PARMESAN

267652

Piancone

CHEESE PARMESAN SHAVED IMP

1/5 lb

874101

5DIÀQDWR

CHEESE PARMESAN GRATED IMP GF

4/5 lb

941318

5DIÀQDWR

CHEESE PARMESAN SHRED

1/5 lb

874103

5DIÀQDWR

CHEESE PARMESAN SHRED IMP

4/5 lb

232186

Roma

CHEESE PARMESAN GRATED PACKET

200/3.5gm

238641

Roma

CHEESE PARMESAN GRATED TUB

1/5 lb

232190

Roma

CHEESE PARMESAN GRATED TUB

4/5 lb

972233

Zerto

CHEESE PARMESAN SHRED

4/5 lb

Zerto

CHEESE PARMIGIANO REGGIANO

1/19 lb

CHEESE PECORINO ROMANO WHEEL

1/50 #avg

CHEESE - PARMIGIANO 886046

CHEESE - PECORINO ROMANO 259021

Ambriola

232209

Assoluti

CHEESE PECORINO ROMANO WHEEL

1/50 lb

329580

Locatelli

CHEESE PECORINO ROMANO WHEEL

1/60# avg

516518

Piancone

CHEESE ROMANO PECORINO QRTR

1/13 lb

Metro #

Brand

Item

Pack/Size

CHEESE - PECORINO ROMANO 516526

Piancone

CHEESE ROMANO PECORINO WHEEL

1/52 lb

518105

Piancone

CHEESE ROMANO SHAVED DOM POLY

1/5 lb

238638

Roma

CHEESE PECORINO ROMANO GRATED

1/5 lb

231505

Roma

CHEESE PECORINO ROMANO GRATED

4/5 lb

259012

Cabot Creamery

CHEESE PEPPER JCK LOAF TFF

2/5 lb

475785

Laubschr

CHEESE PEPPER JCK LOAF

1/10# avg

270917

Northland

CHEESE PEPPER JCK FTHR SHRED

4/5 lb

469349

West Creek

CHEESE PEPPERJACK SLCD .75 OZ

6/1.5lb

Safre

CHEESE PORT SALUT TFF

1/4.5 lb

242288

Auricchi

CHEESE PROV SALAMI AGED DOM

1/15 #avg

445564

BelGioioso Cheese

CHEESE PROV SHARP LOG GF

2/11 #avg

211705

5DIÀQDWR

CHEESE PROV LOAF

1/12 avg

197506

5DIÀQDWR

CHEESE PROV LOAF

3/12 avg

232215

Roma

CHEESE PROV STICK SUPER DLX

2/12 lb

364737

Sorrento

CHEESE PROV SLCD N/S 48

12/1.5 lb

329036

West Creek

CHEESE PROV SL 0.75 OZ TFF

6/1.5lb

869896

Land O Lakes

DIP CHEESE QUESO

6/5 lb

338424

Unique Foods

CHEESE QUESO FRESCO

1/5 lb

CHEESE - PEPPER JACK

CHEESE - PORT SALUT 949447 CHEESE - PROVOLONE

CHEESE - QUESO

274005

Unique Foods

CHEESE QUESO FRESCO

4/5 lb

252311

V & V Supremo

CHEESE QUESO CHIHUAHUA BLOCK

8/5.6 lb

252313

V & V Supremo

CHEESE QUESO COTIJA GRATED

6/2.2 lb

277520

V & V Supremo

CHEESE QUESO FRESCO RND

4/5 lb

470700

V&V

CHEESE QUESO OAXACA STRING

2/5 lb

29126

Antonio

CHEESE RICOTTA WHL MILK TFF

6/3 lb

898138

Antonio

CHEESE RICOTTA WHL MILK TFF

2/3 lb

232973

Assoluti

CHEESE RICOTTA W/M

6/3 lb

241591

BelGioioso Cheese

CHEESE RICOTTA IMPASTATA

2/10 lb

433881

Roma

CHEESE RICOTTA WM TUB

6/3 lb

988821

Sorrento

CHEESE RICOTTA

4/5 lb

Roma

CHEESE SALAD BAR FTHR SHRED

4/5 lb

2251

Kaukauna

CHEESE SPREAD SHARP

2/10 lb

932073

Organic Valley

CHEESE STRING STRINGLES ORGANIC

96/1 oz

Texford & Tebbutt

CHEESE ENG STILTON

1/9.5lb

47240

Alpine Lace

CHEESE SWISS LOAF R/F LS TFF

1/14#avg

27112

Alpine Lace

CHEESE SWISS LOAF R/F TFF

1/12 lb

406799

Finlandia

CHEESE SWISS LACE R/F REDU_SOD

3/5 #avg

CHEESE - RICOTTA

CHEESE - SALAD BAR SHRED 262069 CHEESE - SPREAD

CHEESE - STILTON 932115 CHEESE - SWISS

Metro #

Brand

Item

Pack/Size

958508

Finlandia

CHEESE SWISS LOAF

1/6#avg

958511

Finlandia

CHEESE SWISS LOAF

4/6#avg

CHEESE - SWISS

261798

Martel

CHEESE SWISS DOM 4X4

4/6 lb avg

535584

Mifroma

CHEESE SWISS EMMENTALER

1/15 lb

953592

Schreiber

CHEESE SWISS CUBED 3/4"

2/5 lb

158819

West Creek

CHEESE SWISS LOAF GRD A

2/8 lb

158822

West Creek

CHEESE SWISS SL 0.75 OZ

6/1.5lb

CHEESE - VARIETY BOXES 284946

Atalanta

CHEESE BOX VAR GRMT IMP

1/11 lb

517086

Magellan

CHEESE EURO WEDGE VAR

4/1.5lb

517148

Magellan

CHEESE PUB STYLE WEDGE VAR

4/1.5lb

DAIRY PORTION CONTROLLED 231897

Hood

SOUR CREAM PC

100/1 oz

52155

Kraft Philadelphia

CHEESE CREAM SPREAD SQUEEZE

100/1 oz

157190

Nature's Best

BUTTER CUP SLTD 90 CT/LB TFF

720/5 gm

157194

Nature's Best

BUTTER WHIPPED CUP 90 CT/LB TFF

720/5 gm

981694

Nature's Best

CREAMER HALF & HALF SHELF STBL

360/.38oz

199409

Nature's Best

CREAMER HALF & HALF TFF

1/400 ct

245494

Nature's Best

SOUR CREAM STICK PACK TFF

100/1 oz

410821

Kreider Farms

EGG BRWN LG CAGE FREE

15/1 dz

538825

Kreider Farms

EGG BRWN LG ORGANIC

1/15 dz

EGGS IN SHELL

517879

Nature's Best

EGG WHI LG AA LOOSE

1/30 dz

517889

Nature's Best

EGG WHI LG AA LOOSE

1/15 dz

517901

Nature's Best

EGG WHI MED AA LOOSE

1/30 dz

517843

Nature's Best

EGG WHI XL AA LOOSE

1/15 dz

517856

Nature's Best

EGG WHI XL AA LOOSE

1/30 dz

246744

Deb-El

EGG CHOL FREE LQD FZ

12/2 lb

445946

Deb-El

EGG DICED 75/25 IQF

4/5 lb

EGGS PROCESSED

445553

Deb-El

EGG OMELET PLN HALF MOON FZ

84/3 oz

466104

Deb-El

EGG WHITES HIGH WHIP PAIL FZ

1/30 lb

238117

Deb-El

EGG WHITES HIGH WHIPPED FZ

6/5 lb

375525

Deb-El

EGG WHITES LQD PSTRZD GABLE TOP

15/2 lb

248069

Deb-El

EGG WHL LQD BNB

1/30 lb

466354

Deb-El

EGG WHL LQD CAGE FREE

2/20 lb

465780

Deb-El

EGG WHL LQD CAGE FREE PSTRZD

15/2 lb

466462

Deb-El

EGG YOLK LQD

15/1 lb

439684

Nature's Best

EGG WHL W/CITRIC BNB

2/20 lb

439668

Nature's Best

EGG WHL W/CITRIC BNB

1/20 lb

439685

Nature's Best

EGG WHL W/CITRIC CARTON

15/2 lb

439686

West Creek

EGG HRD CKD DRY PACK

12/12 ct

434552

West Creek

EGG HRD CKD PLD PAIL SEL

1/20 lb

Metro #

Brand

Item

Pack/Size

ICE CREAM/FROZEN DAIRY 525522

Blue Bunny

ICE CREAM CHOC CUP

48/4 oz

39133

Blue Bunny

ICE CREAM CHOC PREM 14% TFF

1/3 gal

76928

Blue Bunny

ICE CREAM COFFEE PREM

1/3 gal

161977

Breyers

ICE CREAM BAR CHOC

1/3 gal

369167

Breyers

ICE CREAM COOKIE N CREAM TUB FZ

1/3 gal

984612

Breyers

ICE CREAM MINT CHOC CHIP

1/3 gal

161979

Breyers

ICE CREAM STRWBRY

1/3 gal

161978

Breyers

ICE CREAM VANILLA

1/3 gal

547416

Breyers

ICE CREAM VANILLA CUP

48/3 oz

991337

Breyers

ICE CREAM VANILLA NSA TFF

1/3 gal

39202

Country Rich

ICE CREAM VANILLA 10% TFF

1/3 gal

890962

Edys Ice Cream

ICE CREAM CLASSIC CHOC

1/3 gal

890964

Edys Ice Cream

ICE CREAM CLASSIC STRWBRY

1/3 gal

260176

Edys Ice Cream

ICE CREAM DBL FUDGE BROWNIE FZ

1/3 gal

246566

Edys Ice Cream

ICE CREAM FRNCH VANILLA

1/3 gal

357640

Edys Ice Cream

ICE CREAM MIX 8% VANILLA SHAKE

6/.5gal

948808

Edys Ice Cream

ICE CREAM ROCKY RD

1/3 gal

890875

Edys Ice Cream

ICE CREAM VANILLA BEAN

1/3 gal

243704

Edys Ice Cream

ICE CREAM VANILLA GRAND

1/3 gal

370138

Giffords

ICE CREAM CAMPFIRE SMORES FZ

1/3 gal

864780

Giffords

ICE CREAM CHOC

1/3 gal

864810

Giffords

ICE CREAM STRWBRY 14%

1/3 gal

302861

Giffords

ICE CREAM VANILLA BEAN FZ

1/3 gal

864789

Giffords

ICE CREAM VANILLA MOOSE TRACKS

1/3 gal

29578

Good Humor

ICE CREAM BAR CHOC ECLAIR TFF

1/24 ct

29577

Good Humor

ICE CREAM BAR STRWBRY SHORTCAKE

1/24 ct

2385

Good Humor

ICE CREAM BAR VANILLA TFF

1/24 ct

994934

Good Humor

ICE CREAM COOKIE SANDWICH TFF

1/24 ct

893908

Good Humor

ICE CREAM GIANT KING CONE TFF

12/8 oz

26606

Good Humor

ICE CREAM SANDWICH VANILLA TFF

2/24 ct

329740

Haagen Dazs

ICE CREAM BELGIAN CHOC FZ

1/2.5 gal

331016

Haagen Dazs

ICE CREAM DULCE DE LECHE FZ

1/2.5gal

983732

Haagen Dazs

ICE CREAM STRWBRY

1/2.5 gal

260157

Haagen Dazs

ICE CREAM VANILLA FZ

1/2.5gal

461462

Haagen Dazs

ICE CREAM VANILLA MILK CHOC BAR

12/3 oz

535282

Health Smart

ICE CREAM CUP CHOC FF NSA

48/4 oz

466212

Health Smart

ICE CREAM VANILLA NSA CUP FZ

48/4 oz

947717

Hood

ICE CREAM BUTTER PECAN TFF

1/3 gal

947714

Hood

ICE CREAM CHOC TFF

1/3 gal

999148

Hood

ICE CREAM COFFEE TFF

1/3 gal

907594

Hood

ICE CREAM COOKIE DGH

1/3 gal

947718

Hood

ICE CREAM MINT CHOC CHIP

1/3 gal

912537

Hood

ICE CREAM MIX CHOC SOFT SERVE

2/2.5 gal

912538

Hood

ICE CREAM MIX VANILLA

2/2.5gal

947715

Hood

ICE CREAM PISTACHIO TFF

1/3 gal

Metro #

Brand

Item

Pack/Size

ICE CREAM/FROZEN DAIRY 947711

Hood

ICE CREAM VANILLA 11%

1/3 gal

947722

Hood

ICE CREAM VANILLA BEAN 11%

1/3 gal

29196

Klondike

ICE CREAM CHOC TACO TFF

24/4 oz

531955

Nature's Best

ICE CREAM CHOC CUP

48/4 oz

478637

Nature's Best

ICE CREAM CHOC FZ

1/3 gal

329916

Nature's Best

ICE CREAM COOKIE & CREAM

1/3 gal

531954

Nature's Best

ICE CREAM STRWBRY CUP

48/4 oz

478597

Nature's Best

ICE CREAM STRWBRY FZ

1/3 gal

531997

Nature's Best

ICE CREAM VANILLA CUP

48/4 oz

478636

Nature's Best

ICE CREAM VANILLA FZ

1/3 gal

534333

Nature's Best

MIX ICE CREAM VANILLA SOFT

6/0.5gal

246897

Nestle

ICE CREAM SANDWICH CHOC CHIP

12/7 oz

294618

Nestle

ICE CREAM VANILLA DIBS W/CRNCH

12/4 oz

MARGARINE 54954

Country Crock

MARGARINE CUP

900/5 gm

366208

Country Premium

MARGARINE VEG OIL LQD TFF

4/1 gal

53271

Land O Lakes

SPREAD FRSH BTTRY TASTE

900/5 gm

546319

Oasis

MARGARINE LQD

2/17.5lb

73062

Promise

MARGARINE CUP TFF

600/5 gm

157452

West Creek

MARGARINE REDDIES 90 CT

12/90 ct

518672

West Creek

MARGARINE SOLIDS TFF

30/1 lb

157455

West Creek

MARGARINE SPREAD WHIPPED CUP

900/5 gm

454850

Almond Breeze

MILK ALMOND CHOC

12/10 oz

326887

Almond Breeze

MILK ALMOND ORGNL

6/64 oz

454839

Almond Breeze

MILK ALMOND VANILLA

12/10 oz

333276

Anchrfnt

CREAM HVY CHEFS UHT

12/1 qt

854398

Axelrod

BUTTERMILK 1%

12/32 oz

292196

Blue Diamond

MILK ALMOND BRZ ORGNL CARTON

6/.5gal

484952

Byrne Dairy

MILK 2% CARTON

4/1 gal

MILKS/CREAMS

484942

Byrne Dairy

MILK WHL GA PLAS

4/1 gal

906329

Cold Star Farms

CREAMER HALF & HALF

2/5 lt

906330

Cold Star Farms

MILK HVD 3.25%

2/5 lt

72148

Cold Star Farms

MILK SKIM BAG

2/5 lt

374389

Dairystr

CHEESE COTTAGE CURD 1%

4/5 lb

258439

Hersheys

MILK CHOC 1% R/F ESL

12/12 oz

258440

Hersheys

MILK SHAKE CHOC CRMY ESL

12/12 oz

266869

Hersheys

MILK SHAKE STRWBRY ESL

12/12 oz

231795

Hood

CREAMER HALF & HALF UHT TFF

12/1 qt

851399

Hood

MILK 2% UHT

12/32 oz

894413

Hood

MILK FF

6/64 oz

947700

Hood

MILK SKIM UHT TFF

12/32 oz

947708

Hood

MILK TFF

400/.38 oz

947704

Hood

MILK WHL UHT TFF

12/32 oz

875952

International Delight

CREAMER FRNCH VANILLA BULK

3/96 oz

Metro #

Brand

Item

Pack/Size

297358

International Delight

CREAMER HALF & HALF

384/1 ct

297361

International Delight

CREAMER HALF & HALF BULK

3/96 oz

875951

International Delight

CREAMER HAZELNUT BULK

3/96 oz

531960

Kreider Farms

MILK 1% BNB

1/5 gal

425328

Kreider Farms

MILK WHL HVD BNB

1/5 gal

997776

Lactaid

MILK FF TFF

6/64 oz

MILKS/CREAMS

917181

Lactaid

MILK WHL CONT

20/4 oz

77658

Lactaid

MILK WHL TFF

6/64 oz

75572

Land O Lakes

CREAMER HALF & HALF FF TFF

12/32 oz

199414

Nature's Best

CHEESE COTTAGE 2% SM CURD

4/5 lb

201099

Nature's Best

CHEESE COTTAGE 2% TFF

2/5 lb

199406

Nature's Best

CREAM HVY 36% TFF

12/32 oz

997152

Nature's Best

CREAM HVY WHIPPING 40% TFF

12/32 oz

199408

Nature's Best

CREAMER HALF & HALF TFF

12/32 oz

981707

Nature's Best

MILK 2% ULTRA PSTRZD LF TFF

24/8 oz

199418

Nature's Best

MILK 2% ULTRA PSTRZD LF TFF

6/.5gal

981706

Nature's Best

MILK CHOC 1% ULTRA PSTRZD LF

24/8 oz

522253

Nature's Best

MILK FF CARTON

6/64 oz

375201

Nature's Best

MILK FF ULTRA PSTRZD TFF

24/8 oz

981704

Nature's Best

MILK WHL ULTRA PSTRZD TFF

24/8 oz

199417

Nature's Best

MILK WHL ULTRA PSTRZD TFF

6/.5gal

995379

Nature's Best

SOUR CREAM GRD A HVY BODY TFF

1/5 lb

199411

Nature's Best

SOUR CREAM GRD A HVY BODY TFF

4/5 lb

337679

Nature's Best

SOUR CREAM NAT TFF

4/5 lb

364602

Nesquik

MILK CHOC RTU

12/14 oz

364603

Nesquik

MILK STRWBRY RTU

12/14 oz

364605

Nesquik

MILK VAN RTU

12/14 oz

465517

Organic Valley

MILK 1% LF CHOC ORGANIC CARTON

24/6.75oz

465516

Organic Valley

MILK 1% LF ORGANIC CARTON TFF

24/6.75 oz

535363

Organic Valley

MILK HALF & HALF LACTOSE

12/32 oz

535364

Organic Valley

MILK WHL LACTOSE FREE

6/64 oz

381056

Rolling Hills Farm

MILK SOY PLN ORGANIC CARTON

6/.5 galL

480307

Silver Source

SOUR CREAM R/F

1/32 lb

480352

Silver Source

SOUR CREAM R/F

2/5 lb

875134

6WRQ\ÀHOG

MILK WHL ORGANIC

6/64 oz

NON-DAIRY/DAIRY SUBS 332596

Blue Diamond

MILK VANILLA GF

6/64 oz

77672

Coffeemate

CREAMER FRNCH VANILLA LQD FF

12/32 oz

419986

Land O Lakes

CREAMER HALF & HALF LQD CARTON

12/32 oz

289765

Silk

MILK SOY CHOC ASEPTIC SNG SERVE

18/8 oz

344881

Silk

MILK SOY CHOC BLK DISP

1/2.5gal

344880

Silk

MILK SOY VAN BULK DISP

1/2.5gal

289766

Silk

MILK SOY VERY VANILLA ASEPTIC

18/8 oz

996169

Whitewave

MILK SOY PLN TFF

6/64 oz

Metro #

Brand

Item

Pack/Size

337699

Nature's Best

TOPPING WHIPPED DAIRY AERO TFF

12/15 oz

2081

Reddi Whip

TOPPING WHIPPED CREAM AERO TFF

12/15 oz

199416

West Creek

TOPPING WHIPPED NON DAIRY AERO

12/14 oz

888340

Activia

YOGURT STRWBRY & PEACH VAR TFF

24/4 oz

891909

Activia

YOGURT STRWBRY W/PROBIOTICS TFF

24/4 oz

891908

Activia

YOGURT VANILLA W/PROBIOTICS TFF

24/4 oz

534662

Byrne Dairy

YOGURT DAHI TUB

1/35 lb

407724

Chobani

YOGURT BLK CHRY GREEK 0% NF

12/5.3oz

512843

Chobani

YOGURT BLUBRY GREEK

12/4 oz

WHIPPED TOPPING

YOGURTS

407707

Chobani

YOGURT BLUBRY NF GREEK

12/5.3oz

371362

Chobani

YOGURT COCONUT W/DARK CHOC LF

12/5.3oz

311723

Chobani

YOGURT GREEK NF PLN

6/32 oz

512630

Chobani

YOGURT GREEK STRWBRY BLND

12/4 oz

513013

Chobani

YOGURT GREEK VANILLA BLND

12/4 oz

371350

Chobani

YOGURT KEY LIME W/WHI CHOC LF

12/5.3oz

407733

Chobani

YOGURT MANGO GREEK LF TFF

12/5.3oz

407712

Chobani

YOGURT PEACH GREEK NF

12/5.3oz

407715

Chobani

YOGURT PINEAPPLE GREEK

12/5.3 oz

407730

Chobani

YOGURT PLN GREEK 0% NF

12/5.3oz

407735

Chobani

YOGURT RSPBRY GREEK NF

12/5.3oz

407706

Chobani

YOGURT STRWBRY NF GREEK

12/5.3oz

317346

Chobani

YOGURT VANILLA GREEK 0% FAT

6/32 oz

407708

Chobani

YOGURT VANILLA GREEK NF

12/5.3oz

306373

Crowley

YOGURT BLUBRY LF TFF

4/5 lb

348715

Crowley

YOGURT LF PLN UNSWTND TUB

4/5 lb

474895

Crowley

YOGURT PLN LF

6/2 lb

306339

Crowley

YOGURT STRWBRY LF TFF

4/5 lb

306372

Crowley

YOGURT VANILLA LF ALL NAT TFF

4/5 lb

273297

Danimals

YOGURT STRWBRY CRUSH CUP TFF

48/4 oz

340775

Danimals

YOGURT VAN BLND

48/4 oz

153225

Dannon Yogurt

YOGURT BLUBRY LF FOTB TFF

12/6 oz

153226

Dannon Yogurt

YOGURT CHRY LF FOTB TFF

12/6 oz

288758

Dannon Yogurt

YOGURT GREEK STRAW FOB NF TFF

12/5.3oz

153227

Dannon Yogurt

YOGURT MIXED BERRY LF FOTB TFF

12/6 oz

969941

Dannon Yogurt

YOGURT ORGNL PLN LF TFF

12/6 oz

969932

Dannon Yogurt

YOGURT PEACH LF FOTB TFF

12/6 oz

991085

Dannon Yogurt

YOGURT RSPBRY LF FOTB TFF

12/6 oz

69680

Dannon Yogurt

YOGURT STRWBRY LF FOTB TFF

12/6 oz

916572

Dannon Yogurt

YOGURT STRWBY-BAN FOTB TFF

12/6 oz

427564

Dannon Yogurt

YOGURT VANILLA BULK BAG

4/6 lb

930704

Dannon Yogurt

YOGURT VANILLA NAT LF TFF

6/32 oz

998529

Dannon Yogurt

YOGURT VANILLA TFF

12/6 oz

269568

Fage

YOGURT GREEK PLN 0%

6/35.3 oz

334357

Fage

YOGURT GREEK PLN TOTAL

6/35.3 oz

Metro #

Brand

Item

Pack/Size

863795

Fage

YOGURT GREEK PLN TOTAL 0% TFF

12/5.3oz

863791

Fage

YOGURT GREEK W/HONEY 2% TOTAL

12/5.3oz

66843

Fage

YOGURT GREEK W/STRWBRY 2% TFF

12/5.3oz

422207

Fage

YOGURT PLN GREEK 2%

6/35.3 oz

863751

Fage

YOGURT W/PEACH 2% TOTAL TFF

12/5.3oz

280297

Go-Gurt

YOGURT STRWBRY TUBE LF

64/2.25oz

241006

LaYogurt

YOGURT BLUBRY ORGNL LF

12/6 oz

241011

LaYogurt

YOGURT LITE BLUBRY W/PROBIOTICS

12/6 oz

241008

LaYogurt

YOGURT LITE PEACH W/PROBIOTICS

12/6 oz

241007

LaYogurt

YOGURT LITE STRWBRY

12/6 oz

241009

LaYogurt

YOGURT LITE STRWBRY BANANA

12/6 oz

251502

LaYogurt

YOGURT PEACH ORGNL LF

12/6 oz

241003

LaYogurt

YOGURT STRWBRY BANANA ORGNL LF

12/6 oz

241004

LaYogurt

YOGURT STRWBRY ORGNL LF

12/6 oz

241005

LaYogurt

YOGURT VANILLA ORGNL LF

12/6 oz

517943

Lite & Fit

YOGURT BLUBRY NF

12/5.3oz

518039

Lite & Fit

YOGURT CHRY VANILLA NF

12/5.3oz

367210

Lite & Fit

YOGURT GREEK CHRY NF

12/5.3oz

YOGURTS

419691

Lite & Fit

YOGURT GREEK VANILLA NF

12/5.3 oz

51800

Lite & Fit

YOGURT NF VAR

48/4 oz

518042

Lite & Fit

YOGURT NF VAR PACK

24/5.3oz

518028

Lite & Fit

YOGURT PEACH NF

12/5.3oz

517944

Lite & Fit

YOGURT STRWBRY NF

12/5.3oz

930702

Lite & Fit

YOGURT VANILLA FF TFF

6/32 oz

518029

Lite & Fit

YOGURT VANILLA NF

12/5.3oz

268275

Lite & Fit

YOGURT VAR CUP NF

48/4 oz

473979

Oikos

YOGURT GR STRWBRY TRIPLE ZERO

12/5.3oz

474005

Oikos

YOGURT GR VANILLA TRIPLE ZERO

12/5.3oz

288739

Oikos

YOGURT GREEK BLUBRY FOB NF TFF

12/5.3oz

327789

Oikos

YOGURT GREEK KEY LIME BLND

12/5.3oz

477836

Oikos

YOGURT GREEK PEACH TRIPLE ZERO

12/5.3oz

444186

Oikos

YOGURT GREEK PLN 0% FAT TFF

6/32 oz

288631

Oikos

YOGURT GREEK PLN NF TFF

12/5.3oz

312498

Oikos

YOGURT GREEK VANILLA 0% FAT TFF

6/32 oz

288628

Oikos

YOGURT GREEK VANILLA NF TFF

12/5.3oz

326398

Oikos

YOGURT GREEK VAR

12/5.3 oz

338776

6WRQ\ÀHOG

YOGURT GREEK PLN 0% FAT ORGANIC

6/32 oz

850336

6WRQ\ÀHOG

YOGURT GREEK VANILLA ORGANIC

12/5.3 oz

850344

6WRQ\ÀHOG

YOGURT PLN GREEK ORGANIC TFF

12/5.3 oz

979595

6WRQ\ÀHOG

YOGURT PLN LF ORGANIC TFF

6/32 oz

861589

6WRQ\ÀHOG

YOGURT PLN ORGANIC FF

6/32 oz

979596

6WRQ\ÀHOG

YOGURT VANILLA FRNCH ORGANIC LF

6/32 oz

950237

6WRQ\ÀHOG

YOGURT VANILLA ORGANIC LF

12/6 oz

971268

6WRQ\ÀHOG

YOGURT VAR PACK ORGANIC FF TFF

12/5.3oz

236839

The Greek Gods

YOGURT PLN GREEK PREM

1/32 lb

471747

Upstate Farms

YOGURT GREEK STRWBRY NF

24/4 oz

Metro #

Brand

Item

Pack/Size

467895

Upstate Farms

YOGURT PLN BLENDED NF

48/4 oz

24965

Upstate Farms

YOGURT STRWBRY BANANA

48/4 oz

314504

Yo Kids

YOGURT VAR PACK ORGANIC TFF

48/4 oz

36942

Yoplait

YOGURT BLUBRY ORGNL LF TFF GF

12/6 oz

56016

Yoplait

YOGURT BLUBRY ORGNL LITE TFF GF

12/6 oz

36844

Yoplait

YOGURT CHRY ORGNL

12/6 oz

19611

Yoplait

YOGURT FRNCH VANILLA ORGNL GF

12/6 oz

538409

Yoplait

YOGURT GREEK 100 CAL VAR PACK

18/5.3oz

383411

Yoplait

YOGURT GREEK BLUBRY BLND

12/5.3oz

530734

Yoplait

YOGURT GREEK BLUBRY FF

24/3.5oz

YOGURTS

442651

Yoplait

YOGURT GREEK PLN

6/32 oz

530733

Yoplait

YOGURT GREEK STRWBRY FF

24/3.5oz

383415

Yoplait

YOGURT GREEK STRWBRY RSPBRY

12/5.3oz

485349

Yoplait

YOGURT GREEK WHIPPED STRWBRY

12/4 oz

485348

Yoplait

YOGURT GREEK WHIPPED VANILLA

12/4 oz

973739

Yoplait

YOGURT LITE RSPBRY GF

12/6 oz

56157

Yoplait

YOGURT LITE STRWBRY BANANA

12/6 oz

56305

Yoplait

YOGURT LITE STRWBRY ORGNL GF

12/6 oz

896360

Yoplait

YOGURT LITE VERY VANILLA TFF

12/6 oz

36944

Yoplait

YOGURT MIXED BERRY ORGNL TFF

12/6 oz

357124

Yoplait

YOGURT ORGNL VAR

18/6 oz

997168

Yoplait

YOGURT PEACH LF ORGNL TFF

12/6 oz

55352

Yoplait

YOGURT PEACH ORGNL LITE TFF GF

12/6 oz

973828

Yoplait

YOGURT PLN FF GF

6/32 oz

997169

Yoplait

YOGURT RSPBRY LF GF

12/6 oz

892894

Yoplait

YOGURT RSPBRY PEACH ORGNL TFF

48/4 oz

892895

Yoplait

YOGURT RSPBRY RAINBOW TRIX TFF

48/4 oz

464802

Yoplait

YOGURT SMOOTHIE LITE TROPICAL

6/60 oz

464801

Yoplait

YOGURT SMOOTHIE MIXED BERRY LF

6/60 oz

75513

Yoplait

YOGURT STRWBRY BANANA

12/6 oz

514456

Yoplait

YOGURT STRWBRY GO BIG POUCH

48/4 oz

997167

Yoplait

YOGURT STRWBRY LF ORGNL TFF GF

12/6 oz

327567

Yoplait

YOGURT TRIX TRIPLE CHRY TFF

48/4 oz

383418

Yoplait

YOGURT VANILLA BLND GREEK CUP

12/5.3oz

974800

Yoplait

YOGURT VANILLA LF GF

6/32 oz

503337

Yoplait

YOGURT VAR PACK LITE

18/6 oz

354584

Yoplait Parfait

YOGURT GREEK HONEY VANILLA TFF

3/64 oz

250546

Yoplait Parfait

YOGURT STRWBRY LF POUCH TFF GF

6/64 oz

228941

Yoplait Parfait

YOGURT VANILLA LF POUCH

6/64 oz

Some of the Romano Cheese: is a traditional Italian cheese, named after the city of Rome, which has been manufacturing it since before the birth of Christ. The cheese has a rich creamy yellow color, a slightly granular texture, and a sharp, tangy, VDOW\ à DYRU DQG LV XVXDOO\ JUDWHG RYHU other dishes, although it can be eaten plain. The technique used to make Romano cheese involves rummaging the curd, meaning that the curds of the cheese are drained and pierced before being salted and brined, yielding a unique hard cheese which is popular all over the world. Romano is usually only aged about 8 months. There are several different types of Romano cheese. True Pecorino Romano cheese is made from sheep’s milk, and has a protected origin designation from the Italian government, meaning that only certain cheeses can be labeled as Pecorino Romano. To be considered a Pecorino, a cheese must be made between October and July in a certain SDUW RI ,WDO\ DQG ZLWK PLON IURP VSHFLÀF sheep. In addition, the cheese must be round, and meet minimum weight requirements. These stringent protections ensure that the heritage of Pecorino Romano will be protected, and that consumers know what they are getting when they purchase a Pecorino cheese. Parmesan Cheese: is a hard cheese originally from Italy, but widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces. Parmesan is referred to by its Italian name: Parmigiano-Reggiano, a reference

to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow’s milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. The milk is heated and mixed with rennet to form curds, which are pressed in a cheese mold. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale. Parmesan by law must be aged a minimum of 10 months.

protein can be harvested if the whey is Ă€UVW DOORZHG WR EHFRPH PRUH DFLGLF E\ additional fermentation (by letting it sit IRU ² KRXUV DW URRP WHPSHUDWXUH 7KHQ WKH DFLGLĂ€HG ZKH\ LV KHDWHG WR near boiling. The combination of low pH and high temperature causes additional SURWHLQ WR SUHFLSLWDWH RXW IRUPLQJ D Ă€QH curd. Once cooled, the curd is separated E\ SDVVLQJ WKRXJK D Ă€QH FORWK Cheese makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a “cheeseâ€?.

Mozzarella Cheese: dates back to the 16th FHQWXU\ LV D IUHVK SDVWD ÀODWD FKHHVH Originally eaten as a soft fresh cheese; later it was made with lower moisture to give it longer shelf life. Pasta Filata refers to the process where the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows mozzarella to melt and gives it a wonderful stretch. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil. Ricotta Cheese: Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining

Ricotta is a fresh cheese grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.

Feta Cheese: is a Greek Cheese. It is made with a combination of goat and sheep milk. It is white and usually shaped into squares. It can be soft to VHPL Ă€UP FKHHVH 7KH Ă DYRU RI IHWD FDQ be salty and tangy or also range from mild to sharp depending on its aging process. It can be used as a table cheese, as well as in salads, pastries is a brined curd cheese traditionally made in Greece. A sheep’s milk cheese, varying amounts of goat’s milk may be added, as long as goat milk makes up less than 30% of the total mixture. Since 2005, feta has been a protected designation of origin product in the European Union. Although traditional feta cheese should only include sheep and goat’s milk, it is quite common that cheese sold as ‘feta’ includes cow’s milk, or even is composed exclusively of cow’s milk. Feta has been made the same way for thousands of years. Milk is curdled by lactic fermentation and the curds and whey are then reheated. The curds are then drained, turned, lightly pressed and salted. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes. Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita and tyropita and combined with olive oil and vegetables. Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes. Cottage Cheese: is a cheese curd product ZLWK D PLOG Ă DYRU ,W LV GUDLQHG EXW QRW pressed so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. The curd size is the size of the “chunksâ€? in the cottage cheese. The two major types of cottage cheese are small curd,

high-acid cheese made without rennet, and popular large curd, low-acid cheese made with rennet. Rennet is an enzyme that speeds curdling and keeps the curd that forms from breaking up; adding it shortens the cheese making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (the whey). Cottage cheese can be eaten by itself, with fruit, with fruit puree, on toast, in green salad, and used as an ingredient in recipes such as lasagna, jello salad and various desserts.. Cream Cheese: (also called soft cheese) is a sweet, soft, mild-tasting, white cheese, GHĂ€QHG E\ WKH 86 'HSDUWPHQW RI $JULFXOture as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. Cream cheese is an American invention developed in 1872 in New York State. A cheese distributor soon commissioned the enterprising dairyman to produce the cream cheese in volume under the trade name “Philadelphia BrandÂŽ.â€? The company was eventually bought out by Kraft Foods in 1928, and still remains the most widely recognized brand of cream cheese in the United States. Cream cheese is typically used in snacks of various types (for example, as a spread on bread, bagels, crackers, various types of raw vegetables, etc.), and can be used in cheesecake and salads. It can also be used to make cheese sauces. It can be a base to some spreads, such as yogurt-cream cheese topping for graham crackers. Cream cheese is categorized as a fresh cheese since it is not aged. As a result, it has a short shelf life, once opened. The Ă DYRU LV PLOG IUHVK WDVWLQJ DQG VZHHW yet has a pleasing slight tang. At room temperature, cream cheese spreads easily and has a smooth and creamy texture. It is sold in foil-wrapped blocks or in a soft-spread form which has air whipped in to make it spreadable right IURP WKH UHIULJHUDWRU 0DQ\ Ă DYRUHG versions are also now available, including those with herbs, fruits, and even salmon blended in. Brie: originated in France in the 8th century. It is a soft cow’s cheese which is pale in color with a slight grayish tinge under crusty white mould; very soft

and savory with a hint of ammonia. The whitish moldy rind is typically eaten, the Ă DYRU TXDOLW\ RI ZKLFK GHSHQGV ODUJHO\ upon the ingredients used and its fabrication environment.

Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast LQWR PROGV 7KH FP PRXOG LV Ă€OOHG with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mould (Penicillium Candidum) and aged in a FHOODU IRU DW OHDVW IRXU WR Ă€YH ZHHNV There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Brie is usually served with fruits such as melons, grapes, berries and sun-dried tomatoes. Goats’ cheese Goat Cheese: has been made for thousands of years, and was probably one of the earliest made dairy products. Goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging EXQGOHV RI FKHHVHFORWK Ă€OOHG ZLWK FXUGV up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure. France produces a great number of goat’s milk cheeses. Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats.

Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties DV ZHOO DV VHPL ÀUP FKHHVHV OLNH IHWD Goat cheese tends to be leaner and for that reason, many dieters use on their salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone. +DYDUWL LV D FUHDP\ VHPL ÀUP 'DQLVK cheese, named after a farm in Denmark in the twentieth century. Havarti is a VOLJKWO\ à H[LEOH FKHHVH ZLWK D FUHDP\ EXWWHU\ à DYRU 7KH FRORU LV XVXDOO\ creamy to pale yellow. It is a washed rind cheese with innumerable irregular holes WKURXJKRXW )DLUO\ à DYRUIXO DW PRQWKV LW EHFRPHV VWURQJHU DQG PRUH à DYRUIXO with age. In addition to being sold plain LQ EORFNV +DYDUWL LV RIWHQ à DYRUHG ZLWK dill, caraway, cumin or other spices. Havarti is often offered with fruit and crackers, and pairs well with many wines. Havarti is often used in place of stronger cheeses like Gouda and Emmentaler, when the taste of a cheese is desired ZLWKRXW D VWURQJ à DYRU +DYDUWL RIWHQ DSpears on sandwiches, in fondue, and on salads. The cheese comes in low fat versions as well as an enriched full cream type, which tends to melt in the mouth. Enriched Havarti can sometimes be intensely cloying, with the heavy creamy texture, and should be used sparingly or in a strong dish which is capable of KDQGOLQJ WKH KHDY\ à DYRU Munster Cheese: Traditionally was made in Alsace, France, and should not be confused with more mild versions made in other parts of the world. A true Munster has a creamy yellow to orange center with a dark red rind, and can be QRWHG E\ WKH DVVHUWLYH à DYRU DQG VFHQW although young Munster is milder. Adapted to American tastes, many dairies in the United States have made a much milder version of the cheese. When properly aged, it can develop a strong à DYRU ZLWK D SXQJHQW DURPD 0XQVWHU LV aged for a minimum of two months, at which point it will be soft, creamy, and

UHODWLYHO\ Ă DYRUOHVV ,I DOORZHG WR DJH longer, the cheese will develop more distinctive bacteria, and this aged Munster is preferred by many cheese consumers. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna quesadillas and cheeseburgers. 0RQWHUH\ -DFN &KHHVH was originated along the central California coast, and has since spread throughout the United States. It is one of the few cheeses which can rightfully be called “American,â€? since it was developed in the United States. Monterey Jack is a semi-hard cheese made from cow’s milk and has a higher moisture than other cheeses and melts very well, making it ideal for cooking. This is a mild white cheese with a pleasant tanginess. Most of the softer types generally found in American markets are aged for only one month, while another variety of Monterey Jack is aged for up to six months. There are a number of variations on the classic Monterey Jack cheese. Some producers add herbs or hot peppers to make herbed Jack or pepper Jack cheeses. Monterey Jack is also sometimes blended with Colby, another mild American cheese, to make Colby Jack. This cheese is used in pizza, casseroles and sandwiches. Pepper jack is used for nachos.

7KH FKDUDFWHULVWLF Ă DYRU RI EOXH FKHHVHV tends to be sharp and a bit salty. The smell of this cheese is widely considered to be pungent. This is due to the types of bacteria encouraged to grow on the FKHHVH 'XH WR WKLV VWURQJ VPHOO DQG Ă Dvor, blue cheeses are often considered an acquired taste. They can be eaten by themselves or can be crumbled or melted over foods. Blue cheese is used in dips, sauces, spreads and dressing for vegetables and fruit.

Blue Cheese: is a descendant of Roquefort Cheese which originated in France in the 14th century in the caves of &RPEDORX ,WV JHQHUDO FODVVLÀFDWLRQ RI cow’s milk, sheep’s milk, or goat’s milk cheeses that have had penicillium culWXUHV DGGHG VR WKDW WKH ÀQDO SURGXFW LV spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. 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.

Gouda: is a kind of yellow soft cheese made from cow’s milk. The cheese is named after the city of Gouda in the Netherlands. The name Gouda is not protected, Gouda is made all over the world. There are two varieties of Gouda for export: Young Gouda, which is between one and six months old usually sold with a yellow or red coating of SDUDIĂ€Q ZD[ *RXGD WKDW¡V DJHG LV XVXally sold with a black coating. It is more brittle, and has a stronger scent. Gouda cheese is from whole milk that is cultured and heated until the curd is separate from the whey. Some of the whey is then drained, and water is added. This is called “washing the curdâ€?, and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture is curd which is pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese and its rind a distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, and then it is aged. Gouda can be aged as little as one month to over 3 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate that forms in older cheeses. Gouda is served with fruits, such as peaches, melons, cherries and pears. Smoked Gouda is used on grilled sandwiches, sliced turkey and chicken.

In the Europe Union many blue cheeses such as Roquefort, Gorgonzola and Stilton are like wine, in that they carry 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.

3URYRORQH is an Italian cheese that originated in Southern Italy and is now produced all over the world. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a

large pear shape with the characteristic round knob for hanging. The average weight is 5 kg. Provolone is a semi-hard cheese from cow’s milk with taste varying greatly from the aging process. There are two main types of provolone cheese; dolce and piccante. Dolce provolone is a mild version that is aged for two months, while piccante provolone is aged for up to one year and has a more intense Ă DYRU Provolone, like mozzarella, is a plastic curd cheese; the curd is mixed with heated whey and kneaded to a smooth, semisoft consistency, often molded into fanciful shapes. The brown, oily rind of provolone is wrapped in cords, which impress grooves in the rind, and hung to ripen. They are often seen on display in Italian food shops. The creamy yellow interior of provolone is smooth and pliable. Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. Cheddar Cheese: is a semi-hard cow’s milk cheese which can vary in taste from mild to extra sharp. The cheese is one of the most well known cheeses in the world, and many countries produce regional versions of cheddar cheese. The origins of cheddar cheese are ancient. 7KH FKHHVH ZDV Ă€UVW PDGH LQ &KHGGDU D village in southwest England, and historical records indicate that the cheese has been made since at least the 1100s. Cheddar cheese is naturally a creamy to pale white, although orange cheese has become much more common. Cheddar FKHHVH DOVR KDV D ZLGH UDQJH RI Ă DYRUV depending on how it is made and how long it is aged. Young cheddar cheese tends to be milder, while longer aged FKHHVH KDV D VKDUSHU FRPSOH[ Ă DYRU $W a minimum, cheddar cheese is aged for around three months, but aging can take as much as 30 months. &+(''$5 &+((6(6 Several things set cheddar cheese DVLGH IURP RWKHU FKHHVH 7KH Ă€UVW LV WKH bacteria that the cheese is fermented with. The second is the manufacturing process. Cheddar cheese undergoes a process called “cheddaringâ€? while it is processed to yield a distinct level of moisture and unique texture.

Cheddaring is when blocks of curds are piled on top of each other to expel moisture. The curds are then put through a mill and ground into small pieces then poured into molds and pressed. This gives cheese a dense, often crumbly texture. This is the unique step in making cheddar. Cheddar cheese is used in ingredients, such as cream soup bases, or over steamed vegetables & potatoes or over baked dishes. Swiss Cheese: is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyesâ€?. Swiss cheese has a piquant, but not very sharp, taste. American Swiss Cheese: The large corporations use bulk operations to make Swiss-type cheese available at a reasonable price. These cheeses are generally labeled simply by the generic “Swiss cheeseâ€? term and are made from pasteurized cow’s milk. This cheese is available sliced and shredded, in regular and low-fat varieties. Due to mass production for quick distribution, it is aged only about 4 months, and generally has D PXFK PLOGHU Ă DYRU WKDQ WKH UHDO WKLQJ It melts easily and is widely-used in sandwiches.

Emmental: this cheese takes its name from the Emme Valley where it originated circa 1293. It is considered Switzerland’s oldest and most prestigious cheese. This pale yellow cheese is made from part-skim, unpasteurized cow’s milk and has a mild, slightly nutty, butWHU\ DOPRVW IUXLW\ à DYRU 7KH KROHV UDQJH from small to large olive-size. USA versions use pasteurized milk or follow US law and age the unpasteurized cheese at least 60 days. It is made in giant (up

to 220-pounds) wheels and can be easLO\ LGHQWLĂ€HG E\ LWV KRPHWRZQ VWDPSHG RQ WKH ULQG 7KLV Ă€UP FKHHVH PHOWV easily, making it good for sauces, and it goes equally well with fruits and nuts. *UX\HUH Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The curds are larger, scalded at higher temps and pressed longer and harder than Swiss curds. It’s aged anywhere from 10 to 12 months, giving it a brownish-gold rind. The center is pale yellow and the holes are much smaller and more evenly spaced than those of Emmental. Gruyere also melts easily, making it great for gratins, and goes well with meats and vegetables. It also shines as an appetizer or dessert cheese. American Cheese: is a processed cheese. It is orange, yellow, or white in color DQG PLOG LQ Ă DYRU ZLWK D PHGLXP Ă€UP consistency, and melts easily. American cheese was originally only white, but is XVXDOO\ QRZ PRGLĂ€HG WR RUDQJH ,W KDV been made from a blend of cheeses, most often Colby and cheddar. Today’s American cheese is generally no longer made from a blend of all-natural cheeses, but instead is manufactured from a set of ingredients [such as milk, whey, milk fat, milk protein, concentrate, whey protein concentrate, and salt. When some of these or other substitutes are XVHG LW GRHV QRW PHHW WKH OHJDO GHĂ€QLtion of cheese in many jurisdictions, and must be labeled as “cheese analogueâ€?, “Cheese Productâ€?, processed cheese, or similar. Processed cheese has several technical advantages over unprocessed cheese, including extended shelf -life, resistance to separation when cooked, and uniformity of product. Its production has VLJQLĂ€FDQW HFRQRPLF DGYDQWDJHV RYHU traditional cheese making processes, most often through the ability to incorporate any of a wide variety of less expensive ingredients. $PHULFDQ FKHHVH ZDV Ă€UVW SRSXODU because it melted smoothly and didn’t separate when heated, as cheddar tends to do. It’s great on grilled cheese sandwiches, cheeseburgers and for use in dips and spreads.

GLOSSARY Acid: A descriptive term for cheese with D SOHDVDQW WDQJ DQG VRXULVK Ă DYRU GXH to a concentration of acid. By contrast, a cheese with a sharp or biting, sour taste indicates an excessive concentration of acid which is a defect. Acrid: A term used to characterize cheese that is sharp, bitter or irritating in taste or smell. $IĂ€QH (1) The French word meaning to Ă€QLVK RU UHĂ€QH $ ZDVKHG ULQG FKHHVH IRU H[DPSOH PD\ EH DIĂ€QH DX PDUF GH borgogne, meaning the rind has been washed with marc, a white brandy made from grape pomace during curing. (2) The process of curing cheeses. (3) One ZKR Ă€QLVKHV RU FXUHV FKHHVH ZRXOG EH DQ DIĂ€QHXU $IĂ€QHXU One who cares for the aging of cheeses. Aftertaste: 7KH ODVW Ă DYRU VHQVDWLRQ perceived after tasting a cheese. Pronounced aftertastes usually detract from the pleasure of a cheese. Aged: Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, someWLPHV VKDUSHU Ă DYRUV WKDQ PHGLXP DJHG or current-aged cheeses. Aging: Often referred to as curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of microorganisms that usually accentuate WKH EDVLF FKHHVH Ă DYRUV 6HH &XULQJ DQG Ripening. American: A descriptive term used to identify the group of American-type cheeses which includes Cheddar, Colby, granular or stirred-curd, and washed or soaked-curd cheeses. Monterey Jack is also included in this group. Ammoniated or Ammoniacal: A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled (i.e., held at Ă XFWXDWLQJ WHPSHUDWXUHV 7KLV FRQGLWLRQ PD\ DIĂ LFW WKH ULQGV RI FKHHVH YDULHWLHV with white mold (bloomy) rinds, such as Brie, Camembert and Chèvres. A hint of ammonia is not objectionable, but heavy ammoniation is.

Annatto: A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is odorless, tasteless and is not a preservative. Appearance: A term referring to all visual assessments of cheese, from its wrapping, rind, color and texture, to how it looks when handled, broken or cut. Aroma: A general term for the odor or scent of cheese. Cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely DOOLHG WR à DYRU DOWKRXJK FKHHVH ZLWK D GLVWLQFW RGRU PD\ H[KLELW D PLOG à DYRU while cheese lacking odor may present D VWURQJ à DYRU $URPDV PD\ DOVR VSHFLI\ particular tastes or scents, such as fruity, earthy, oily and nutty. The cheese rind may have a different odor than its interior. The aroma of any cheese is PRVW GLVWLQFWLYH ZKHQ WKH FKHHVH LV ÀUVW cut into. Aromatic: A descriptive term for cheeses with distinct, pronounced aromas. Artisan: A term describing cheese made in small batches, often with milk from a limited number of farms. Having unique WH[WXUH RU WDVWH SURÀOHV GHYHORSHG LQ small sealed production or by specialized producers. Assertive: A term indicating the presence of a pronounced taste or aroma. Astringent: A term descriptive of a harsh taste with a puckery, almost medicinal quality. %DE\ A smaller quantity of cheese formed into a mini-wheel or cylinder-like shape. Ball/Round: A style that ranges from a very small sphere, as with Fresh Mozzarella (the size of a cherry), to larger than a softball for a Gouda or Edam cheese ball, and a Boccini or Bocci ball for Provolone. %DUQ\ RU %DUQ\DUG\ A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality.

Barrel: A natural style of Cheddar cheese VSHFLÀFDOO\ SURGXFHG IRU WKH PDQXIDFture of Pasteurized Process cheeses meant to be further processed (i.e., natural variety shredded cheese and a range of processed cheeses). Basic Ingredient: A term usually referring to the milk source from which a cheese is made, such as cow’s milk, ewe’s milk or goat’s milk. Rennet, cultures, enzymes and salt are also considered basic ingredients of cheese. Basket: A nontraditional form some cheesemakers use in style presentation of their cheese. Basket Muenster cheese is an example that is readily available in Wisconsin. Beestings: 7KH ÀUVW PLON D FRZ JLYHV DIWHU calving. Very high in protein, beestings is used in Spain for the production of $UPDGD D VWURQJ VHPL ÀUP FKHHVH Bitter: $Q XQSOHDVDQW ELWLQJ à DYRU ³ XVXally an aftertaste. A bitter aftertaste is sometimes associated with variations in manufacturing and curing or aging procedures. It is more prevalent in cured cheeses that have a high-moisture content. Bitterness is often confused with astringency. True bitterness is a sensaWLRQ WKDW LV W\SLÀHG E\ WKH DIWHUWDVWH RI grapefruit peel. Bleu: The French word for blue that is used in reference to the Blue-veined cheese varieties. Blue molds are typically Penicillium roqueforti or Penicillium glaucum. Famous varieties include Bleu, Gorgonzola and Stilton.Ž Block: The most common style of cheese produced for wholesale distribution. Descriptive of the size and shape of cheese before it is cut for distribution and sale. It is recognized as one of the major styles of natural cheese and is aged in 20-, 40-, 60- or 640-pound blocks. %ORRP\ 5LQG A descriptive term for an edible cheese rind (crust) that is covHUHG ZLWK D KDUPOHVV à DYRU SURGXFLQJ growth of white Penicillium mold. The bloomy rind is formed by spraying the cheese surface with spores of Penicillium candidum mold before curing. Occasionally, brown, pink or red specks are interspersed through the white mold

GLOSSARY as it ages or cures. Bloomy-rind cheeses, such as Brie, Camembert and some &KqYUHV DUH FODVVLÀHG DV VRIW ULSHQHG %OXH YHLQHG A characteristic of cheese varieties that develop blue or green VWUHDNV RI KDUPOHVV à DYRU SURGXFLQJ mold throughout the interior. Generally, veining gives cheese an assertive and SLTXDQW à DYRU Bocci/Boccini: A ball-shaped style, typical of Provolone cheese. Bocci weighs approximately 5 pounds. Boccini is a smaller version of Bocci, typically weighing about 2 pounds. Bocconcini: A term describing a traditional-size Fresh Mozzarella ball, weighing 1-3/4 ounces. Bocconcini translates from Italian to English meaning little mouthfuls. %RG\ Represents the physical attributes of cheese when touched, handled, cut or HDWHQ 7KH ERG\ PD\ IHHO UXEEHU\ ÀUP elastic, soft, resilient, yielding, supple, RLO\ HWF :KHQ UROOHG EHWZHHQ WKH ÀQJHUV or cut, it may appear waxy or crumbly. Its mouthfeel may be grainy or creamy. A cheese also may be felt to determine its condition of ripeness. Braided: A nontraditional style in the Pasta Filata cheese family. Cheesemakers will take strands of this type of cheese and braid them for a special appearance. Brine: A salt-and-water solution in which some cheese varieties are washed or dipped during the cheesemaking process. Certain cheeses, such as Feta, are packed or stored in brine. Brining: A step in the manufacture of some cheese varieties where the whole FKHHVH LV à RDWHG EULHà \ LQ D EULQH VROXtion. Brining is common in the production of Mozzarella, Provolone, Swiss, Parmesan and Romano cheeses. %URNHQ 'RZQ Refers to a change in the texture of cheese. For example, cheese PD\ FKDQJH IURP D ÀUP VPRRWK RU coarse, curdy or rubbery texture to a waxy (similar to cold butter), mealy or pasty texture.

Brushed: During the curing process, washed-rind cheese varieties are brushed with liquids such as brine, beer, wine or brandy to maintain a moist rind DQG LPSDUW GLVWLQFWLYH HDUWK\ Ă DYRUV Parmesan and other hard cheeses may be brushed or rubbed with a vegetable oil.

ple, a 5-pound loaf of Muenster may be slightly over or under 5 pounds.

E67 %RYLQH 6RPDWRWURSLQ $OVR VHH U%*+ A naturally occurring protein hormone from the pituitary gland of cattle that affects the amount of milk produced by dairy cows.

&KDON\ 0RXWKIHHO A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Generally not a desirable characteristic.

Bulk Cheese: Cheese in its original manufactured form, such as a 40-pound block of Cheddar. Butterfat: See Fat Content and Milkfat Content. %XWWHUIDW )DW 0LONIDW The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter. Buttermilk: The liquid which remains after churning butter from cultured cream. The liquid remaining after churning sweet cream is sweet cream buttermilk. Also a cultured skim milk. %XWWHU\ A descriptive term for cheese with a high fat content, such as the double and triple creams, or cheese ZLWK D VZHHW à DYRU DQG FUHDP\ WH[WXUH reminiscent of butter. &DFLRFDYDOOR Years ago, Provolone was transported via horseback to market. The common style for this cheese was Caciocavallo. This cheese style is long, slender and cylinder in shape, with a notch around the cylinder’s top to accommodate a rope used to tie around the body of the cheese. Casein: The principal protein in milk. During the cheesemaking process, casein VROLGLÀHV FXUGOHV RU FRDJXODWHV LQWR cheese through the action of rennet. &DWFK :HLJKWV The variable weights of individual pieces of cheese. For exam-

&KDON\ &RORU A desirable attribute referring to the true white color or smooth, ÀQH JUDLQHG WH[WXUH RI ROGHU &KqYUHV DQG young Brie. However, a chalky appearance on the surface is undesirable in many cheese varieties, such as Cheddar.

&KHGGDU &ROE\ A term used to classify cheeses that share characteristics exemSOLĂ€HG E\ &KHGGDU WKDW PD\ LQFOXGH WKH process of manufacture, consistency, WH[WXUH RGRU RU Ă DYRU &ROE\ LV D &KHGdar-type cheese. Cheddaring: The process used in making Cheddar whereby piles of small curds, which have been separated from the whey, are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into curds and placed in the cheese forms and pressed. Cheese Monger: An American term for a knowledgeable cheese sales person. Chemical: A descriptive term for a cheese DURPD RU Ă DYRU WDLQW ZKLFK XVXDOO\ indicates improper manufacturing or contamination with foreign materials. Chèvres: The plural form of the French word for goat, originally used to classify all goat cheeses produced in France, but now commonly refers to all soft fresh goat cheeses, regardless of their country of origin. Chunk/Bar: 7KH UHFWDQJXODU FRQĂ€JXUDtion is the most common shape of retail cheese cuts. Exact weight cheese is often referred to as a bar of cheese (8 or 16 ounces). Random weight producers describe smaller retail cuts as chunks. Ciliegini: A term describing the small, traditional size of Fresh Mozzarella, weighing only one-third of an ounce.

GLOSSARY Ciliegini translates from Italian to English meaning little cherries. Clean: (1) A descriptive term for cheese that is free of unpleasant aromas and RII à DYRUV $ ODFN RI OLQJHULQJ DIWHUtaste when eating cheese (i.e., a clean ÀQLVK Close: A descriptive term for cheese with a smooth, tight texture, such as Cheddar. A close texture contains few, if any, mechanical holes. A cheese with small holes, like Colby, is characterized as open. See Open. &RDJXODWLRQ &XUGOLQJ A step in cheese manufacture when milk’s protein, casein, is clotted by the action of rennet or acids. &RGH 'DWH A date stamped on a package of cheese that is used to determine the age and quality of the product. It may be a pull date, pack date or sell-by date. &ROE\ A Wisconsin original created in Colby, Wisconsin. See Cheddar & Colby. &ROG 3DFN &OXE &KHHVH : A blend made from different batches of cheeses the same variety, or two or more varieties of mild and sharp natural cheese that have been ground (comminuted). Unlike processed cheese, Cold Pack is not heat-treated nor cooked at the time of packaging. Cold Performance: Addresses how the cheese responds to mechanical manipulation, such as cubing, shredding and grating. (Shredding produces short, thin strips of cheese. Grating shatters hard cheese into small granules.) Color: The color of the rind and the interior of any cheese is an indication of its variety, condition and quality. In all cases, the color should be characteristic of the cheese type. Cheese colors naturally range from snow-white to deep yellow. Orange cheeses, such as Cheddar, DUH FRORUHG ZLWK DQQDWWR ³ D WDVWHOHVV RGRUOHVV QDWXUDO YHJHWDEOH G\H ³ GXULQJ manufacturing. Comminuted: Breaking down or grinding cheese into small particles through a mechanical, cutting action. Cheese that has been comminuted is used in the manufacture of Cold Pack cheese.

&RQVLVWHQF\ The degree of hardness RU VRIWQHVV RI FKHHVH &ODVVLÀFDWLRQV of cheese by consistency include soft, VHPL VRIW VHPL ÀUP ÀUP DQG KDUG Cooked: (1) Nearly all milk is heated or warmed to some degree during cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree of hardness. Parmesan curds, for example, are cooked at a higher temperature than Cheddar curds. (2) As a tasting term, cooked refers to a à DYRU DURPD DVVRFLDWHG ZLWK WKH XVH RI over-pasteurized milk. &RZ\ %DUQ\ A descriptive term referring to strong farm-related aromas. Sometimes also called cowy. This characterization does not always indicate a negative quality. &UHDPV 6LQJOH 'RXEOH RU 7ULSOH $ FODVVLÀcation of cheese derived from the butterfat content on a dry matter basis. Single Creams contain at least 50% butterfat in the cheese solids (dry matter); Double Creams contain at least 60% butterfat; and Triple Creams contain 72% or more butterfat. See Milkfat Content and Milkfat in the Dry Matter (FDM). &UHDP\ (1) A descriptive term for cheese texture or taste. Creamy texture is soft, spreadable and, in some cases, runny. &UHDP\ à DYRUV DUH FKDUDFWHUL]HG DV ULFK and are associated with cream-enriched cheeses, such as double or triple creams. (2) May also refer to color. Crock: A style term referencing the early days of Cold Pack cheese when it often was packaged in a glazed clay crock. ToGD\ \RX PD\ VWLOO ÀQG &ROG 3DFN FKHHVH packaged in such a container.

acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also OHQG XQLTXH à DYRU FKDUDFWHULVWLFV WR WKH cheese. Cup: While the crock was Cold Pack’s original package of choice, today you will ÀQG PRVW SURGXFWV GHOLYHUHG WR PDUNHW in an 8- to 16-ounce plastic cup. Several crumbled products are taken to market in plastic cups as well. Curd: Curdled milk from which cheese is made. Curdling: See Coagulation. &XUGOLQJ &RDJXODWLRQ A step in cheese manufacture when milk’s protein, casein, is clotted by the action of rennet or acids. Curing: The method, conditions and treatment from manufacturing to market, such as temperature, humidity and VDQLWDWLRQ WKDW DVVLVW LQ JLYLQJ WKH ÀQDO cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening. &XUUHQW <RXQJ *HQHUDOO\ VHPL ÀUP ÀUP or hard cheese varieties that have been cured for two weeks up to 30 days. Such FKHHVHV XVXDOO\ KDYH PLOG à DYRUV &\OLQGHU /RJ Several types of cheeses DUH IRUPHG LQWR WKLV FRPPRQ VW\OH ³ D round face approximately 3 inches in diameter and 12 to 14 inches in length. 'DLV\ A cheese style, traditionally a 22-pound wheel of Cheddar, coated with wax and cheesecloth.

&UXPEOHV Some cheeses are impossible to shred or grate but will break apart into small sprinkle size portions. Crumbles is a style for cheeses, such as Feta and Blue, to use on salads, pizzas, etc.

'HIHFW Any less-than-ideal quality factor in a cheese, often due to improper manufacture, handling or contamination. Defects can refer to packaging, ÀQLVK VXUIDFH WH[WXUH RU WDVWH

&XEHG A cheese cube is a very small cut (six relatively equal sides) of cheese to induce consumption from a tray of product while socializing.

'HJUHH RI +DUGQHVV Categorizing cheese by the degree of hardness is the most universal method used. Federal Standards of Identity dictate the tolerances of moisture and milkfat that can be contained in cheese. Since the amount of PRLVWXUH DQG IDW LQ FKHHVH VLJQLĂ€FDQWO\

&XOWXUH 6WDUWHU A culture that normally consists of varying percentages of lactic

GLOSSARY controls the properties of the cheese, using degrees of hardness stands on a OHJDO GHÀQLWLRQ 'HOL RU 0LQL +RUQ Basically the same style as a cylinder of cheese. Most often you ZLOO ÀQG WKLV VW\OH LQ &KHGGDU &ROE\ Colby-Jack and Pepper Jack varieties. 'LFHG Very small cubes. Mozzarella is diced as an additional style for foodservice operators. It is easier to portion control diced cheese versus shredded cheese. 'LUHFW VHW A cheese in which lactic acid culture instead of rennet is used to direct-set or coagulate the milk. 'LVN A cheese set in a disk style, such as Brie or Camembert. This style allows for quick aging of the cheese, from the outer edges to the inner core. 'RXEOH &UHDP The French term for cheese containing at least 60 percent butterfat in the cheese solids (dry matter). 'U\ 0DWWHU All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars and minerals. 'XWFK 7\SH $ FODVVLÀFDWLRQ RI FKHHVH varieties that share similar characteristics, such as in methods of manufacture, consistency, texture, smell or taste, with cheeses produced in the Netherlands. Edam and Gouda are considered Dutchtype cheeses. Tilsit may appear under WKLV FODVVLÀFDWLRQ DOWKRXJK LW LV QRW produced predominantly in Holland. Earthy: A descriptive term for cheese YDULHWLHV ZLWK UXVWLF KHDUW\ à DYRUV DQG DURPDV &KHHVH à DYRU FRPSRXQGV LQ this category share qualities with those present in freshly plowed earth or forest litter. Goat, sheep and monastery type cheeses may be characterized as earthy DQG H[KLELW DVVHUWLYH à DYRU DQG DURPD Emmentaler: The eyed cheese made in the Emme Valley, Switzerland, sometimes referred to as Swiss cheese. (PXOVLÀHU A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of the salts of common food acids.

(\H A void or hole within cheese caused by the formation of trapped gas as a result of fermentation during the curing process. The presence of eyes is typical of Swiss-type cheeses and can range from pin size to pea size or larger. )DPLO\ *URXS A term for cheese varieties that share similar characteristics. Farmstead: A term describing cheese made on the farm from the milk of that farm. Fat Content: The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter. )HGHUDO 6WDQGDUGV RI ,GHQWLW\ Describe the major varieties of cheese and identify the procedures by which they are manufactured, the ingredients they may contain and their moisture and milkfat. For W\SHV RI FKHHVH QRW GHĂ€QHG E\ D JHQHULF name under these standards, provisions DUH PDGH IRU WKHP WR EH LGHQWLĂ€HG E\ their degree of hardness.

perature and humidity are tightly conWUROOHG GXULQJ WKH ÀQLVKLQJ SURFHVV Refers to the way a cheese is packaged, such as a hard, natural rind, a bandage of cheesecloth and wax or vacuum packaging. (3) The aftertaste of cheese may EH GHVFULEHG DV KDYLQJ D FOHDQ ÀQLVK ELWWHU ÀQLVK VRXU ÀQLVK HDUWK\ ÀQLVK DQG so forth. )LUP +DUG $ FODVVLÀFDWLRQ RI FKHHVH varieties exhibiting a relatively inelastic and unyielding texture like Asiago, Cotija and Parmesan. Federal Standards of ,GHQWLW\ VWDWH WKDW ÀUP FKHHVHV KDYH a maximum moisture content of 34 percent and a minimum milkfat content of 50 percent. )LVK\ A descriptive term referring to the XQSOHDVDQW à DYRU RI RYHUULSH KLJK PRLVture cheese varieties. Often associated ZLWK DPPRQLDFDO à DYRUV )ODN\ A descriptive term for cheese that EUHDNV LQWR à DNHV ZKHQ FXW $ à DN\ quality is typical of Parmesan, Romano, Asiago and Cheddar when aged over 10 to 12 months.

Flat: (1) A descriptive term for tasteless cheese that normally yields a distinct Feed: A descriptive term for cheese that à DYRU &KHHVH ZLWK UHGXFHG OHYHOV RI exhibits an odor or taste that is directly sodium and salt is often referred to as related to the particular feed consumed à DW $ VW\OH RI &KHGGDU ZHLJKLQJ IURP by a cow or other animal before milking. 7KH DURPD RU à DYRU PD\ EH XQSOHDVDQW LI 35 to 37 pounds that has been coated with wax and cheesecloth. the feed was turnips, or intriguing if the feed was apples or mountain clover. )ODYRU A general term for the taste cheese presents as it is eaten. Flavor )HUPH )HUPLHU The French term for is detected in the mouth and also by farm-produced cheeses. the nose. Flavors, in order of ascendFermented: An aroma reminiscent of ing aggressiveness, are described as alcohol fermentations. IDLQW à HHWLQJ PLOG OLJKW RU EODQG Filled: A descriptive term for cheese from pronounced (distinct) or strong (intense). Flavors may also be described by the which all butterfat has been removed and in its place a vegetable oil has been tastes they resemble, such as nutty, salty, buttery, fruity and peppery. Flavor used as a substitute. Filled cheese also is categorized by initial tastes as well as is referred to as imitation. by aftertastes. Finish: 7KH SURFHVV RI ÀQLVKLQJ UHÀQing or curing cheese to desired ripeness. Fondu: The French word for Process cheese. This term should not be conSoft-ripened cheeses are sprayed on fused with Fondue, a Swiss dish often the surface with a harmless white mold made with cheese. (Penicillium candidum) whose growth helps ripen the cheese. Depending upon Fondue: A Swiss dish often made with FKHHVH YDULHW\ RWKHU ÀQLVKLQJ PHWKRGV cheese. include washing the rinds of cheeses Force Ripening: A method of speeding the and the daily turning of cheeses. Temripening of a cheese by using a warmer

GLOSSARY environment than normal to naturally ripen the cheese. The cheese may be force ripened at room temperature or in a cooler set at a higher than normal temperature. Ripening may also be accelerated by modifying the enzymes. These cheeses are used primarily in processed cheese and as a food ingredient. )RUHLJQ )ODYRU See Chemical. Foreign Flavor (Chemical): A descriptive WHUP IRU D FKHHVH DURPD RU Ă DYRU WDLQW which usually indicates improper manufacturing or contamination with foreign materials. Formaggio: The Italian word for cheese. Fresh: A term typically used to classify cheese varieties that have not been cured, such as Mascarpone, Cottage cheese, Cream cheese or Ricotta. Cheeses that have been cured for very short periods, such as Feta, may also be FODVVLĂ€HG DV IUHVK Fresh Mozzarella: A soft Mozzarella with a high-moisture content, meant to be eaten soon after it is produced. In Italy, balls (Bocconcini) of Fresh Mozzarella are stored in water and usually consumed the same day they are made. Due to high-moisture content, Fresh Mozzarella has a very short shelf life. Fromage: The French word for cheese. Fromager: A French word to describe a person with in-depth knowledge of cheese. Sometimes spelled Fromagier. )UXLW\ A descriptive term for the sweet, IUDJUDQW DURPD RU Ă DYRU FKDUDFWHULVWLF RI certain semi-soft cheeses, such as Pouy De Montagne or American Muenster, and some hard mountain cheese varieties. Baby Swiss and some Cheddars also present a fruity quality. *DPH\ A descriptive term for cheeses ZLWK VWURQJ Ă DYRUV DQG SHQHWUDWLQJ aromas. *DVV\ A descriptive term for cheeses in packaging that becomes bloated. This may be a result of an increase in holding temperature or altitude, or it may indicate microbial production of carbon dioxide.

Gem: A style of Cheddar weighing approximately 3 pounds.

moisture content of 34% and a minimum milkfat content of 50%.

Giganti: A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.

Hard-grating: A descriptive term for cheeses, such as Parmesan, Romano and Asiago, that are well-aged, easily grated and primarily used in cooking. Federal Standards of Identity dictate that hard-grating cheeses contain a maximum moisture content of 34 percent and a minimum milkfat of 32 percent.

Goat: $ FODVVLÀFDWLRQ RI FKHHVH PDGH from goat’s milk. *RDW\ 'LVWLQFWLYH à DYRU RI FKHHVHV PDGH from goat’s milk. Gouda and Edam: A category of cheeses referred to as sweet curd cheese. *UDLQ\ (1) A descriptive term for gritty texture which is desirable in certain hard-grating cheeses, though not to the point of mealiness. Parmesan and Romano exhibit a granular or grainy texWXUH $ à DYRU WHUP WKDW PD\ EH XVHG WR GHVFULEH WKH JUDLQ OLNH ZKHDW à DYRUV that occur as the result of ripening. Grana: The Italian term for hard-grating cheese referring to a cheese’s hard granular texture. Parmesan, Romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are among the grana-type cheese varieties. Grassy: A descriptive term for cheese with a weedy taste that is related to the type of feed a cow has consumed prior to milking, such as silage, bitterweed, leeks or onions. See Feed. Grated: With hard cheeses, such as Parmesan, Romano and Asiago, fracturing the cheese into tiny particles is a common style choice. This allows the user to sprinkle the cheese on top of a dish like seasoning. Half Moon: A split version of a Longhornstyle cheese. +DOI :KHHO 6SOLW A 10- or 20-pound wheel is often too much product for one outlet to handle at once, so many manufacturers split wheels either down the center of the wheel vertically or in some cases horizontally. Hard: See Firm. +DUG )LUP $ FODVVLÀFDWLRQ RI FKHHVH varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity VWDWH WKDW ÀUP FKHHVHV KDYH D PD[LPXP

Hot Performance: Covers the quality of the response of cheese to the application of heat. The behavior of cheese when heated depends primarily on the form of the prepared cheese, the hardness of the cheese and the temperature and length of cooking time. Imitation Pasteurized Process Cheese Spread: A cheese that possesses all the properties of pasteurized process cheese spread except the butterfat FRQWHQW LV VLJQLÀFDQWO\ ORZHU WKDQ IHGHUDO standards allow for labeling as a cheese spread. ,QGLYLGXDO 3RUWLRQ 3DFN Individual packs are great for airlines, consumers to take on picnics or pack into a to-go meal. -XVW D IHZ \HDUV DJR \RX FRXOG RQO\ ÀQG Cream cheese in this size. Many natural cheese products are now taking advantage of this convenience pack. Intense: A descriptive term for cheese with strong, concentrated aromas and à DYRUV .DDV The Dutch word for cheese. .lVH The German word for cheese. Lactic: (1) A general description applied to cheese exhibiting a clean, wholesome, PLON\ DQG VOLJKWO\ DFLGLF à DYRU RU DURPD (2) The type of organisms included in starter cultures for cheesemaking. Lactose: Natural sugar found in most milks. Lactose Intolerance: A human condition in which the digestive system is not able to properly break down the natural sugar found in milk and dairy products. Common symptoms tend to be excessive gas and/or diarrhea.

GLOSSARY Lipase: (1) An enzyme found in raw milk, also produced by microorganisms that split fat molecules into fatty acids. (2) /LSDVH à DYRU LV D WHUP DOVR XVHG WR GHscribe rancidity, especially where these à DYRUV DUH GHVLUHG LQ FKHHVHV 6HH Rancid. Loaf: This rectangular-shaped style is the standard 5- to 9-pound cut with a 4- by 4-inch face, ideal for deli slicing and consumers or chefs to use in their sandwich creations. Log: See Cylinder/Log. Longhorn: A style of cheese, usually Colby or Colby-Jack, weighing approximately 12 to 13 pounds, cylindrical with a 6-inch diameter, about 13 inches long. Make Procedure: The recipe and procedural steps to make cheese. 0DNH 7LPH The period of time required to WXUQ UDZ PLON LQWR ÀQLVKHG FKHHVH UHDG\ to go to a curing room. Mammoth: A style of cheese, usually Cheddar, weighing between 75 and 2,000 pounds. Mandarini: A Provolone style that weighs approximately 20 to 25 pounds and resembles the shape of an egg. Ropes are tied around the cheese for hanging for proper aging. Marc: The white brandy or eau de vie made from grape pomace. Marc may be used as a solution for curing washedrind cheese. Matieres Grasses: The French term for milkfat in dry matter. Mechanical Holes: Small, irregular openings in the body of cheese caused by manufacturing methods, not by gas fermentation. Colby, Brick, Muenster and Monterey Jack are varieties with natural, mechanical openings. See Open. Mechanical Manipulation: The various methods of handling cheese during preparation (i.e., shredding, grating, slicing with a knife, slicing on an electric slicer, crumbling, etc.). 0HGLXP DJHG 0HOORZ Generally semiÀUP ÀUP RU KDUG FKHHVHV WKDW KDYH been cured for three to six months. Medium-aged cheeses are usually mellow and smooth textured. Frequently

used to describe Cheddars. Midget: A style of cheese, usually Cheddar, weighing approximately 12 pounds.

Mouthfeel: See Texture.

0RXWKIHHO 7H[WXUH A general term for the “fabricâ€? or “feelâ€? of cheese when touched, tasted or cut. Characteristics of 0LOG <RXQJ A descriptive term for light, XQSURQRXQFHG Ă DYRUV 0LOG DOVR UHIHUV WR cheese texture may be smooth, grainy, RSHQ RU FORVHG FUHDP\ Ă DN\ GHQVH \RXQJ EULHĂ \ DJHG &KHGGDUV crumbly and so forth, depending upon Milkfat Content: The fat content of cheese WKH VSHFLĂ€F YDULHW\ expressed as a percentage of the total 0XVKURRP\ A descriptive term for cheese weight. Milkfat content depends ripened cheese, such as Brie, with an upon the richness of milk used in cheeDURPD DQG Ă DYRU VLPLODU WR WKH FOHDQ semaking and how much moisture is pleasant fragrance of mushrooms. lost during ripening. Synonymous with 7KH Ă DYRU LV SURGXFHG E\ WKH VXUIDFH butterfat. mold that is related to commercial 0LONIDW LQ WKH 'U\ 0DWWHU )'0 The fat mushrooms. A mushroom aroma may content of cheese expressed as a be detected in other soft or semi-soft percentage of the total solids of cheese. varieties. This aroma is also referred to Most cheeses are in the range of 45 as mildly earthy. to 55 percent milkfat in the dry matter because the dry matter stays constant in Natural: $ JHQHUDO FODVVLĂ€FDWLRQ IRU cheese that is made directly from milk. a unit of cheese while moisture content Whether the milk is pasteurized or in that cheese may vary. unpasteurized has no bearing on the Mini Horn: See Deli or Mini Horn. designation as natural. (2) Refers to the cheesemaking process whereby cheese Moisture Content: See Fat Content. is made directly from milk by coagulating Moisture Content (Fat Content): The or curdling the milk, stirring and heating amount of butterfat/fat in any cheese. the curd, draining the whey and collectFat content is determined by analyzing ing or pressing the curd. the fat in the dry matter of cheese. The Natural Rind: A rind that develops fat is expressed as a percentage of the entire dry matter. In reference to cheese naturally on the cheese exterior through drying while ripening without the aid of fat, milkfat and butterfat are synonyripening agents or washing. Most semimous. See Dry Matter. hard or hard cheeses have natural rinds Mold: (1) A condition created by the that may be thin like that of bandaged growth of various fungi during ripening, Cheddar or thick like that of Parmesan, contributing to the individual character Pecorino Romano and wheel Swiss (Emof cheese. Surface molds ripen from mentaler). the rind inward. Internal molds, such 1DWXUDOO\ %DQGDJHG Cheddar cheeses as those used for Blue-veined cheeses, wrapped in cheesecloth and dipped ripen throughout the cheese. A moldy character can be clean and attractive, or LQ ZD[ 3ULRU WR YDSRU EDUULHU Ă€OP WKLV method provided the only way to store unpleasantly musty or ammoniated. (2) Cheddar cheese for storage and shipRefers to the fungus itself. (3) A hoop or ping. Examples of styles of naturally container in which cheese is shaped. bandaged Cheddars would be a gem, 0RQDVWHU\ W\SH A term used to classify daisy wheel or a mammoth. cheeses that originated and are still 1XWW\ A descriptive term for cheese produced in the monasteries of France, ZLWK D QXW OLNH Ă DYRU D FKDUDFWHULVWLF such as Port du Salut. Monastery-type also refers to other cheese varieties with of Swiss types. Cheddars may exhibit a similar attributes and may also include a Ă DYRU UHPLQLVFHQW RI ZDOQXWV IUHVK JRDW cheese and Gruyère are said to revariety of washed-rind cheeses. VHPEOH WKH WDVWH RI KD]HOQXWV 7KH Ă DYRU Mottled: A defect in cheese appearance blends causing this characteristic are characterized by an irregular, splotchy actually found in nuts. color on the rind or interior.

GLOSSARY Off: $ WHUP UHIHUULQJ WR XQGHVLUDEOH Ă DYRUV RU RGRUV WRR IDLQW RU LOO GHĂ€QHG WR EH more precisely characterized.

yields a lower-fat cheese that may have desirable properties compared to the full-fat cheeses. See Skimmed Milk.

Oil Off: Refers to the separation of oil when cheese melts.

Pasta Filata: Translated literally from Italian, to spin paste or threads. Pasta Filata refers to a type of cheese where curds are heated and then stretched or kneaded before being molded into the desired shape. The resulting cheese has great elasticity and stretches when cooked or melted. Cheeses in this family include Mozzarella, Provolone and String.

2LO\ A descriptive term that may refer to ERG\ DURPD DQG Ă DYRU &KHHVH KHOG RXW of refrigeration for extended periods may also appear oily. Open: A term applied to cheese varieties containing small, mechanical holes that develop as a result of the manufacturing process. The holes may be small or large, densely patterned or randomly scattered, and irregular in shape. The blue mold that grows in Blue-veined cheeses forms around the openings in the lightly pressed curd. Air is introduced through punctures made with steel pins into the cheese (see Mechanical Holes). Pin holes are not to be confused with the open eyes in Swiss-type cheeses caused by fermentation. See Close. Ost: The Scandinavian word for cheese. 2YDOLQL A Fresh Mozzarella ball shape that weighs approximately 4 ounces. 2YHUULSH A term descriptive of cheese WKDW KDV SDVVHG LWV LGHDO VWDWH RI Ă DYRU development or that has become too soft. 3DFN 'DWH A code date put on cheese to indicate the date the cheese was packed by the manufacturer. Pail: For practical and economic reasons, getting products in an industrialsize container is the way to go. Products packed this way are typically heading for a commercial kitchen. Paneer: A fresh cheese originally from India. A farmerstyle cheese that would typically be unsalted. This cheese is acid set and has vegetarian appeal because of the lack of animal rennet. The texture is similar to Queso Blanco. 3DUDIĂ€Q A wax coating applied to the rinds of some cheese varieties for both protection during export and extended OLIH VSDQV 3DUDIĂ€Q PD\ EH FOHDU EODFN brown, yellow or red. Part-skim: A term used to denote the manufacture of a cheese, such as Mozzarella, with partly skimmed milk. This

Paste: A descriptive term for the interior texture of soft-ripened cheeses, such as Brie, that exhibit a semi-soft to runny consistency. Pasteurization: The process of heating PLON WR D VSHFLÀF WHPSHUDWXUH IRU D VSHFLÀF SHULRG RI WLPH LQ RUGHU WR GHVWUR\ any disease-producing bacteria, also checking the activity of fermentative bacteria. Pasteurized Process Cheese: A blend of fresh and aged, natural cheeses that have been shredded, mixed and heated (cooked) with an addition of an emulsiÀHU VDOW DIWHU ZKLFK QR IXUWKHU ULSHQLQJ occurs. Pasteurized Process Cheese Food: A variation of Pasteurized Process cheese containing less fat and a higher moisture content. It differs from Process cheese in that either nonfat dry milk or whey solids and water have been added, thus reducing the percentage of actual FKHHVH LQ WKH ÀQLVKHG SURGXFW Pasteurized Process Cheese Spread: A variation of Pasteurized Process cheese containing a higher moisture content and lower milkfat content than Process Cheese Food. A stabilizer is added to prevent separation of ingredients. Pasture-grazed: A term describing cheese made exclusively from the seasonal milk of pasture-grazed animals. Pear: A Provolone style that weighs between 20 and 40 pounds and resembles the shape of a pear. Ropes are tied around the cheese for hanging for proper aging. Penicillium: Principal genus of fungi used to develop molds on certain cheese

varieties during ripening. Penicillium candidum is used to develop many softripened cheeses, such as Brie; Penicillium glaucum or roqueforti are used for Gorgonzola and RoquefortŽ cheeses, respectively. 3HSSHU\ A descriptive term for cheese ZLWK D VKDUS SHSSHU à DYRU $JHG &KHGdar may be described as peppery. Performance: Refers to the way a particular type or variety of cheese responds to handling during preparation, from mechanical manipulation (e.g., slicing, shredding, grating, etc.) in its cold state, to the quality of the cheese’s response to heating (e.g., characteristics such as melting, stretching, browning, etc.). Performance also describes how cheese à DYRUV FRPELQH ZLWK HDFK RWKHU RU ZLWK additional ingredients. Persille: The French translation for parsleyed, which refers to delicately veined Blue varieties, such as Roquefort,Ž Blue and Stilton,Ž where the mold resembles sprigs of parsley. Pickled Cheese: A term used to classify cheeses that are stored and packed in a brine solution, such as Feta. Piquant: A descriptive term for cheese ZLWK DQ DSSHDOLQJ VKDUSQHVV à DYRU RU aroma. Aged Asiago, Aged Provolone, and Blue-veined cheeses are sometimes described by this term. Plastic Curd: $ FODVVLÀFDWLRQ RI FKHHVHV whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varieties is Pasta Filata. Mozzarella, Provolone and String are plastic curd-type cheeses and may be described as string-like. See Pasta Filata. Pressed Cheese: A descriptive term for cheese whose curd has been placed in a mold and literally pressed to form the LQWHQGHG VKDSH RI WKH ÀQLVKHG FKHHVH Fresh, uncured cheese varieties, such as Cream or Feta, and cured cheeses, such as Brick, Cheddar, Parmesan and Romano, are examples of pressed cheese. Print: A rectangular style of cheese that has been cut from a 40-pound block. Prints are normally 10-pound loaves.

GLOSSARY Process Cheese: See Pasteurized Process Cheese. 3URFHVV &KHHVH 3DVWHXUL]HG 3URFHVV &KHHVH A blend of fresh and aged natural cheeses that have been shredded, mixed, and heated (cooked) with an DGGLWLRQ RI DQ HPXOVLĂ€HU VDOW DIWHU ZKLFK no further ripening occurs. Pronounced: A descriptive term for cheese that exhibits a distinct aroma RU Ă DYRU VWURQJHU WKDQ PLOG EXW QRW DV powerful as intense. See Intense. 3XOO 'DWH A code date stamped on cheese to indicate when the product should be removed from stock as being too old. Pungent: A descriptive term for cheese with an especially poignant aroma or VKDUS SHQHWUDWLQJ Ă DYRU /LPEXUJHU cheese aroma is classed as pungent.

rinds or possess rinds that are produced by harmless mold. See Bloomy Rind and Natural Rind. Rindless: Cheese without a rind. Some rindless varieties, such as Brick and &ROE\ DUH ULSHQHG FXUHG LQ SODVWLF ÀOP or other protective coating to prevent rind formation. Some cheeses, such as Feta, are rindless because they are not allowed to ripen. Ripe: A descriptive term for cheese that KDV DUULYHG DW SHDN à DYRU WKURXJK DJLQJ The optimum period of aging varies widely among cheese varieties. Ripening: The chemical and physical alteration of cheese during the curing process. See Aging and Curing. 5REXVW A descriptive term for cheese ZLWK D YHU\ VWURQJ DURPD DQG IXOO à DYRU Round: See Ball/Round.

4XDUWHU :KHHO Cheese manufacturers cut 20-pound wheels or larger into four TXDUWHUV IRU PRUH HIĂ€FLHQW XVH E\ WKH end user.

5XEEHU\ A term characterizing the resilient feel and texture of a cheese. Generally a term for cheese that is overly chewy or excessively elastic in texture.

Queijo: The Portuguese word for cheese.

5XQQ\ A descriptive term for cheeses that have returned to a partially liquid VWDWH DV D UHVXOW RI LQVXIĂ€FLHQW GUDLQDJH of whey or exposure to excessive heat. Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed in warm temperatures for long periods.

Queso: The Spanish word for cheese. Rancid: $ WHUP UHODWLQJ WR à DYRUV FDXVHG by lipase enzymes releasing fatty acids from butterfat. Some cheeses are not VXSSRVHG WR KDYH à DYRUV FDXVHG E\ IDWW\ acids in high concentrations, such as Cheddar, while others, such as Romano, JDLQ PXFK RI WKHLU à DYRU IURP WKH UDQFLGLW\ RI IDWW\ DFLGV ,Q PDQ\ GDLU\ à DYRUV excessive rancidity is considered a notable defect. See Lipase. Raw Milk: Milk that has not undergone pasteurization. U%*+ 5HFRPELQDQW %RYLQH *URZWK +RUmone: A synthetic version of BGH used in dairy cows to aid in the increase of milk production. Rennet: An extract from the membranes of calves’ stomachs that contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria. Rind: The outer surface of cheese. A rind varies in texture, thickness and color. Cheeses may be rindless, display natural

Rustic: A descriptive term for cheese with D KHDUW\ RU HDUWK\ Ă DYRU DQG GLVWLQFW aroma. Country or mountain cheeses are sometimes referred to as rustic. Salami: A Provolone style resembling a small to large log, ranging in size from 13 to 100 pounds. Salamini: Similar to a Provolone Salami, WKH 6DODPLQL LV VPDOOHU Âł RU SRXQGV LQ VL]H Âł DQG WLHG RII ZLWK URSHV IRU hanging for proper aging. Salting: A step in the cheesemaking process requiring the addition of salt. Depending upon the cheese variety, salt can be added while the cheese is in curd form or rubbed on the cheese after it is pressed. Salt is used to help preserve FKHHVH DV ZHOO DV WR HQKDQFH LWV Ă DYRU Cheese also may be soaked in a salt solution, a process termed brining.

6DOW\ Most cheeses possess some degree of saltiness. Pronounced saltiness LV FKDUDFWHULVWLF RI VSHFLĂ€F YDULHWLHV however, excessive saltiness is a defect. Cheeses lacking in salt are described as GXOO RU Ă DW 6DWLQ\ A descriptive term referring to the texture and mouthfeel of soft, spreadable cheese varieties. A satiny texture is characteristic of perfectly ripened Brie. Also referred to as a smooth, silky texture. 6HOO E\ 'DWH A code date put on cheese by the manufacturer to indicate the date recommended that the cheese be sold to the consumer. Semi-hard: $ FODVVLĂ€FDWLRQ RI FKHHVH based upon body. Cheddar, Colby, Edam and Gouda are examples of semi-hard cheese varieties. Semi-soft: A wide variety of cheeses made with whole milk. Cheeses in this category include Monterey Jack, Brick, Muenster, Fontina and Havarti, and melt well when cooked. Sharp: $ GHVFULSWLYH Ă DYRU WHUP UHIHUULQJ WR WKH IXOO\ GHYHORSHG Ă DYRU RI DJHG cheeses, such as Cheddar, Provolone and some Blue-veined varieties. The Ă DYRU LV DFWXDOO\ VKDUS DQG ELWLQJ EXW not excessively acrid or sour. Sheep: $ FODVVLĂ€FDWLRQ RI FKHHVH PDGH from ewe’s milk. 6KHHS\ &KDUDFWHULVWLF Ă DYRU RI VRPH cheeses made from ewe’s milk. Shredded: A very popular style or form with many varieties of cheese. Manufacturers now make standard, small strip VKUHGV WR IDQF\ YHU\ Ă€QH VWULS VKUHGV RI cheese. This form is ideal when cooking with cheese. 6LON\ See Satiny. 6LON\ 6DWLQ\ A descriptive term referring to the texture and “mouthfeelâ€? of soft, spreadable cheese varieties. A satiny texture is characteristic of perfectly ripe Brie. Also referred to as a smooth, silky texture. Skimmed Milk: The milk that remains after all or part of the cream containing the fat has been removed.

GLOSSARY Sliced: Another popular style or form of cheese is the slice. First incorporated into the world of American PasteurL]HG 3URFHVV FKHHVH \RX FDQ QRZ Ă€QG hundreds of natural cheese varieties in this form. Smoked Cheese: Cheese that has been smoked in a process similar to smoking meat. Methods for smoking cheese include the addition of liquid smoke to the brine or smoking over woodchips. Smoked Cheddar, Swiss and Provolone \LHOG D XQLTXH Ă DYRU 6RDS\ Descriptive of a taste caused by long-chain fatty acids sometimes present in cheese caused by excessive milkfat breakdown. See Lipase and Rancid. Soft-fresh: A category of cheeses with high moisture content that are typically direct set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchatel, Feta, Mascarpone, Ricotta, and Queso Blanco. Soft-ripened: $ FODVVLĂ€FDWLRQ RI FKHHVH based upon body. Brie and Camembert are examples of soft-ripened cheese varieties. Soft/Fresh: A category of cheeses with high-moisture content that are typically direct-set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchâtel, Feta, Mascarpone, Ricotta and Queso Blanco. See Directset. Solids: See Dry Matter. 6ROLGV 'U\ 0DWWHU All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars, and minerals. Sour: A descriptive term for cheese with an excessive acid content. However, a PLOG WDQJ\ VRXU Ă DYRU FDQ EH DWWUDFWLYH in young cheeses. Tartness is the same DV VRXUQHVV LQ Ă DYRUV Sour Milk: Milk made acidic by fermentation. The predominant acid formed is lactic acid. See Lactic and Starter. 6285 0,/. &+((6( Cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacte-

ria, such as Cottage cheese. Sour milk cheese does not use rennet for coagulation.

Strong: A descriptive term for cheese ZLWK D SURQRXQFHG RU SHQHWUDWLQJ Ă DYRU and aroma.

6SHFLDOW\ &KHHVH A subjective term used to classify cheeses of exceptional quality, notably unique or produced in quantities of less than 40 million pounds per year. Cheeses that are combinations of different cheese types also may be referred to as specialty. For example, Blue/ Brie is a soft-ripened specialty cheese with a blue vein mold throughout.

6W\OH $ FODVVLĂ€FDWLRQ RI FKHHVH EDVHG upon its shape, size and packaging.

Spiced: A term sometimes used to classify all cheese varieties containing VSLFHV KHUEV RU à DYRULQJV )RU H[DPSOH caraway Gouda is a spiced cheese. 6SLF\ A descriptive term for cheese variHWLHV ZLWK D SHSSHU\ KHUE\ à DYRU 6SULQJ\ A descriptive term for cheese with a resilient texture that springs back when gently pressed. Ripe or nearly ripe, soft-ripened varieties should be springy. 6WDELOL]HU An ingredient added to a product to bind water, improve consistency or stabilize an emulsion. Examples include whey protein concentrate (WPC), gelatin, xanthan gum, guar gum and locust bean gum. Starter: A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other microorganisms and natural chemicals. Starter cultures speed and control the process of curdling milk during cheesemaking in part by converting lactose to lactic acid. They also lend unique à DYRU FKDUDFWHULVWLFV WR WKH FKHHVH Stick: See Chunk/Bar. 6WULQJ /LNH 3ODVWLF &XUG $ FODVVLÀFDWLRQ of cheeses whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varietLHV LV SDVWD ÀODWD 0R]]DUHOOD 3URYRORQH and String cheese are plastic-curd type cheeses and may be described as string like. See Pasta Filata. String-like: See Plastic Curd. String/Rope: Small cylinders of typically Mozzarella or Provolone. This snack-style cheese is very popular to use in school lunch packs.

Supple: A term describing the body of certain cheeses when handled. Supple cheese varieties, such as Fontina, are somewhat elastic, consistent and yielding. Surface-ripened: A term referring to cheese that ripens from the exterior when a harmless mold, yeast or bacteria is applied to the surface. Bloomy-rind cheeses, like Brie and Camembert, and washed-rind cheeses, like Limburger, are both surface-ripened. 6ZLVV W\SH A term used to classify cheeses that share the common characteristics of eyes (holes) in their interior. Eyes develop during the curing process when gas, formed through fermentation, is trapped and expands, thus forming holes. The size of eyes can range from small as a pea in Baby Swiss to the larger holes typical of Aged Swiss. The original Switzerland Swiss is known as Emmentaler. 7H[WXUH A general term for the fabric or feel of cheese when touched, tasted or cut. Characteristics of cheese texture may be smooth, grainy, open or closed, FUHDP\ Ă DN\ GHQVH FUXPEO\ DQG VR IRUWK GHSHQGLQJ XSRQ WKH VSHFLĂ€F variety. 7KHUPDOL]DWLRQ The process of heat-treating milk to less than 160°F for less than 15 seconds prior to cheese production. This process utilizes a lower temperature for a shorter period of time than pasteurization. 7RPH: This French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain cheeses, such as Tome de Savoie or Tome de Beaumont. The Tomes have much in common with the washed-rind cheeses produced in the monasteries of France. 7RPPH Sometimes spelled Tome, this French word for cheese is native to the Haute Savoie section of France. The word precedes the names of certain

GLOSSARY cheeses such as Tomme de Savoie or Tomme de Beaumont. The Tommes have much in common with the washed-rind cheeses produced in the monasteries of France. 7ULSOH &UHDP The French term for cheese which contains over 72 percent butterfat in the cheese solids. See Creams and Fat Content. 7XE A similar form to the cup, only shorter in height and typically wider in circumference. 7XURSKLOH A lover of cheese. Taken from the Greek word turos (cheese) and the root phil (love). 7\SH A term used to classify or categorize cheeses that share common FKDUDFWHULVWLFV VXFK DV GHJUHH RI Ă€UPQHVV WH[WXUH Ă DYRU DQG PDQXIDFWXULQJ procedure, with a widely known and established cheese variety. Ultra Pasteurization: Also referred to as UHT. The process of super-heating milk to 275°F for 4 to 15 seconds. 86 5'$ The abbreviation for United States Recommended Daily Allowance referring to the nutritional contributions foods, such as cheese, give to the diet. 9DULHW\ The generic name of a cheese E\ ZKLFK LW LV PRVW FRPPRQO\ LGHQWLĂ€HG such as Cheddar, Colby, Blue, etc. :DVKHG ULQG A cheese rind that has been washed periodically with brine, whey,

beer, cider, wine, brandy or oil during ripening. The rind is kept moist to encourage the growth of an orange-red bacteria. The bacteria may be scraped off, dried or left to further rind development. Washed-rind and bloomy-rind cheeses compose what is termed the soft-ripHQLQJ VXUIDFHG ULSHQHG FODVVLĂ€FDWLRQ Limburger is a washed-rind cheese. :D[HG Prior to airtight shrink bags, cheesemakers would wrap their cheese in cheesecloth and dip in wax for preservation. Many wax colors denote some attribute of that cheese. For example, with Cheddar: clear = mild, red = medium, and black = aged or sharp. :D[\ A term describing the wax-like appearance of a cheese body, or its texture, when tasted or cut. See Texture. :HGJH A cut form, usually in a cake or pie-style wedge, from a wheel of cheese. Many varieties of cheese use this style when merchandising a retail cheese case. :HHSLQJ A descriptive term referring to Swiss-type cheeses whose eyes glisten with bits of moisture. This is caused by the release of moisture by proteins as they are broken down during ripening. Weeping often indicates that a cheese has achieved peak ripeness and will H[KLELW IXOO Ă DYRU &DQ DOVR EH FDXVHG E\ storing cheese at too warm a temperature.

:KHHO 5RXQG A circular style or form that LV XVXDOO\ à DW RQ WKH WRS DQG ERWWRP :KH\ (1) The thin, watery part of milk that separates from the coagulated FXUGV GXULQJ WKH ÀUVW VWHS RI WKH FKHHVHmaking process. It still contains most of the milk sugar or lactose found in milk. $ FODVVLÀFDWLRQ RI FKHHVHV PDGH predominantly from the whey obtained during the manufacture of other cheeses like Gjetost. Ricotta can be made from whey. :KROH 0LON Milk that is neither skimmed nor enriched with extra cream. :LVFRQVLQ 6WDWH %UDQG :LVFRQVLQ *UDGH $ These interchangeable grades appear on American cheeses and meet the state’s highest quality and standards. :UDSSLQJ The exterior material used to enclose or cover cheese for protection and storage. Examples of wrapping material include OHDYHV SODVWLF FORWK SDUDIÀQ DQG IRLO <RXQJ See Current. <RXQJ &XUUHQW *HQHUDOO\ VHPL ÀUP ÀUP or hard cheese varieties that have been cured for two weeks up to 30 days. Such FKHHVHV XVXDOO\ KDYH PLOG à DYRUV

Bacio

ÂŽ

EXCEPTIONAL ITALIAN PIZZA CHEESE WITH A KISS OF BUFFALO MILK

™

RECIPES DECONSTRUCTED BACIO CAPRESE SALAD A classic go-to at Italian eateries is caprese salad. Our chefs have a fun twist on the classic recipe. To start slice our signature Bacio cheese thin and run it through a fettucini cutter. :e aren¡t Nidding on Ă€rst glance it will look just like fresh noodles. Then top it with fresh basil, grape tomatoes and Village Gardens Balsamic Vinaigrette for a simple, delicious appetizer. If you want to make the dish a little more hearty and entree-worthy, consider adding fresh blanched asparagus and fried Empire¡s Treasure shrimp to Ă€nish it off. Either way, it¡s an easy option for carb-conscious consumers, or cheese lovers

PANINI WITH DARK CHOCOLATE, STRAWBERRIES, & BACIO CHEESE

DIRECTIONS This sweet panini kissed with Bacio Cheese, strawberries, and chocolate makes for a rich and decadent sandwich. INGREDIENTS 2 slice(s) bread, brioche (1/2 inch thick) 2 oz BacioŽ Shredded Mozzarella Cheese 1/4 cup(s) chocolate, dark chips 1/4 cup(s) strawberries, fresh (halved) 1 Tbsp West Creek™ butter, unsalted

1) Sprinkle half of the Bacio Cheese over one brioche slice. 2) Sprinkle chocolate chips and strawberries on top of the cheese. 3) Sprinkle remaining cheese over the chocolate and strawberries, top with the remaining slice of bread. 4) Over medium heat, melt ½ Tbsp. butter in a grill pan, Panini press or skillet*. Spread the remaining half of the butter on the top side of the sandwich. 5) Cook sandwich until both sides are a dark, golden brown and cheese and chocolate are melted, about 3-5 minutes, à ipping once. 6) Serve warm. *If using a skillet, use another skillet to press down on the top of the sandwich.

New Products from Nature’s Best Dairy

Simply Delicious!

DIG INTO DELICIOUS Dairy products have long been a hallmark of wholesomeness and goodness in American diets, whether enjoyed directly or included in a savory recipe. Nature’s Best Dairy combines our nation’s rich dairy farming heritage with the promise of excellence in food quality and safety. All Nature’s Best Dairy products adhere to the highest standards and values of environmental sustainability, product integrity, innovation, quality and social responsibility. This enables us to deliver the best in what nature has to offer in delicious tasting dairy products.

METRO # DESCRIPTION DESCRIPTION METRO # PACK/SIZE PACK/SIZE 997152 Heavy Whipping Cream 40%, trans fat free oz oz Heavy Whipping Cream 40%, trans fat free 997152 12/32 12/32 199406 Heavy Cream 36%, trans free Heavy Whipping Cream 36%, trans fatfat free 199409 Half & Half Creamers, portion control Whipped Dairy Topping, Aersol can, trans fat free

ozoz 199406 12/32 12/32 1/400 ct 337699 12/15 oz

201099 Cottage Cheese Half & Half Creamers, portion2% control 337679 Natural Sour Half & Half Creamers, shelfCream, stabletrans fat free

lb ct 199409 2/5 1/400 4/5 lb 981694 360/.38 oz

Half & Half Cream 516407 Brie Cheese Wheel 60%, trans fat free

199408

512332Cheese, Natural Cottage 2% Goat Cheese Log 513359 Plain Goat Cheese 2% Cottage Cheese, small curd Log

201099 12/10.5 2/5 lb oz lb lb 199414 2/2 4/5

513298

Crumble Goat Cheese Tray

12/32 oz 2/2 lb

2/2 lb

513401 Goat Cheese Tub fat free Brie Cheese Wheel 60%, trans

lb lb 516407 2/4 2/2

478597Goat Strawberry Natural Cheese LogIce Cream, frozen 478637 Chocolate Plain Goat Cheese Log Ice Cream, frozen

gal oz 512332 1/3 12/10.5 gallb 513359 1/3 2/2

478636GoatVanilla IceTray Cream, frozen Crumble Cheese

gallb 513298 1/3 2/2

Goat Cheese Log

513401

2/4 lb

Burrata Cheese Ball

Crumbly Gorgonzola Half Wheel

)UHVK 0R]]DUHOOD 3UH 6OLFHG /RJ

Burrata Cheese Ball

Crumbly Gorgonzola Half Wheel

355554‌..6/8 oz This rare Italian delicacy is now available in the United States from BelGioioso. Silky on the outside and creamy on the inside, Burrata boasts a ULFKO\ VZHHW PLON\ à DYRU WKDW LV VXUH WR please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life.

926596‌..1/8 lb avg Aged 90 days, this soft, blue-green veined cheese has a full, earthy à DYRU DQG FUHDP\ WH[WXUH 3HUIHFW IRU spreads and sauces; try it over pasta, beef, chicken and vegetables, or mix it with mustard and olive oil for a tasty salad dressing.

)UHVK 0R]]DUHOOD 3UH 6OLFHG /RJ 16 slices 875678‌..8/1 lb BelGioioso’s Fresh Mozzarella is a semi-soft cheese made from cow’s PLON ,WV GHOLFDWH à DYRU DQG SRUFHODLQ white appearance enhances salads, sandwiches and other light meals.

Also Try... Asiago Cheese .............................................................885456 ..................................2/6 lb Fresh Mozzarella Cheese Bocconcini .......................957129...................................2/3 lb 3DUPHVDQ &KHHVH :KHHO ..........................................962520 ..................................1/24 lb 6KDUS 3URYRORQH &KHHVH /RJ ....................................445564 ..................................2/11 lb Impastata Ricotta Cheese .........................................241591 ..................................2/10 lb

Tasty Recipies

with BelGioioso Cheeses

$6,$*2 3$67$ 6$/$' Ingredients 16 oz. rotini pasta 8 oz. BelGioioso Asiago cheese, cubed FXS RQLRQ ÀQHO\ FKRSSHG 1/2 cup roasted red tomatoes, chopped 1/2 cup kalamata olives Fresh oregano, approximately 6 stems of leaves 1/4 cup extra virgin olive oil Salt and pepper

Directions Cook pasta according to package directions. After draining pasta, ULQVH ZLWK FRRO ZDWHU 3ODFH LQ ERZO DQG PL[ LQ FXEHG %HO*LRLRVR $VLDJR RQLRQ WRPDWRHV ROLYHV DQG IUHVK RUHJDQR /LJKWO\ FRDW ZLWK olive oil and salt and pepper to taste.

%$.(' 3$50(6$1 &5,636 Ingredients R] %HO*LRLRVR 3DUPHVDQ FKHHVH VKUHGGHG

Directions 3UHKHDW RYHQ WR Ü) 2LO D FRRNLH VKHHW SDQ DQG SODFH 7EVS RI VKUHGGHG %HO*LRLRVR 3DUPHVDQ LQ SLOHV RQ WKH SDQ %DNH IRU minutes or until cheese starts to brown. Remove from oven and let cool for a minute. Remove crisps from the pan and cool completely. Serve as a snack or as a garnish for salads or soups.

)5(6+ 02==$5(//$ &5267,1, Serve BelGioioso Fresh Mozzarella as an easy and tasty appetizer on toasted crostini with: • Zucchini ribbons and roasted red pepper slices • Diced assorted fruit • Roasted tomatoes and asparagus topped with bacon pieces ‡ 3URVFLXWWR VOLFH DQG URDVWHG WRPDWR • Salami and chopped olives

BACIO

METRO #

PACK/SIZE

Pizza Cheese 50/50, whole milk/part skim, diced

337786

6/5 lb

Pizza Cheese 50/50 Blend, whole milk/part skim

294206

6/5 lb

Pizza Cheese, part skim, premium block

287633

8/6 # avg

Pizza Cheese, whole milk, premium block

287632

8/6 # avg

NEW ITEM! Premium Shredded Pizza Cheese, whole milk

294204

6/5 lb

To request a free Bacio Cheese Sample and Product Demonstration, visit www.baciocheese.com or call 855-BACIO85 (855-222-4685) performancefoodservice.com/metrony • 800.275.9500 171212

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