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Made in the Italian province of Vicenza. There are three types of Asiago:
Asiago d'Allevo, which is hard and sharp and primarily used for grating;
Asiago Grasso Monte, a medium, tangy cheese, and Asiago Pressato
which is mild and delicate. Asiago loaves are often mistaken for
American Cheddar in appearance.
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The most widely purchased and eaten cheese in the world. Cheddar is
shaped like a drum, 15 inches in diameter. Milk is heated to 86 degrees
F, and innoculated with a lactic starter culture. After an hour, rennet is
added. When the curd is firm, it is ground down to marble-sized bits,
which are heated to 100 degrees F. The whey is discarded, and it is
sliced into slabs. The curd is pressed overnight, and stands for 4 days in
a cool atmosphere. In factories, the blocks are vacuum packed and age
for 2 months, while farmhouse varieties are wrapped in cloths. </DIV>

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Considered the Queen of Cheeses, Brie is famous for its smooth yet
tangy, slightly acid taste and its woodsy smell. The cheese ripens
quickly, and must be eaten before the flavor and aroma become
offensive. </DIV>

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Edam, the most famous Dutch cheese, is made with partially-skimmed
cow's milk, and is meant to be eaten within weeks of its creation, while it
is still smooth. Pasteurized milk is heated to 86 degrees F, and bacteria
is added to increase the acidity level. Liquid rennet is added to create
curd, and the curd is cut into tiny pieces, then heated to 104 degrees F,
then drained, molded and pressed. After the cheese is salted, it ripens at
50 degrees F. Edam intended for export is wrapped in red wax. </DIV>

<div align="left">This Dutch cheese is ripened for 30 days in cold, damp rooms. Kernhem
is very soft and supple, with a mild taste.</div>

<DIV ALIGN="left">This cheese originates in the Basque region of Spain. Usually is lightly smoked.</DIV>

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The most famous of Greek cheeses. Salty and sharp, Feta was originally
made with either ewe's milk or a mixture of ewe's and goat's milk, but is
now being mass-produced with primarily cow's milk. The drained curd is
cut in three pieces and salted, washed and placed in barrels. The
cheese is soaked in brine, and ripens for 15-30 days at 64-68 degrees
F. The harder, crumbly version of Feta common in supermarkets is aged
for up to 3 months. </DIV>

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A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk
is inoculated with bacteria, and rennet is added at 100 degrees F. Curd
is cut into large pieces and heated to 110 degrees F. The curd is then
molded and salted in brine. The cheese is cured in very damp conditions
in order to promote the growth of mold on the surface.
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Monterey Jack's consistency depends on its maturity; most softer
varieties (common in American supermarkets) is aged for one month,
while grating Jack is aged for upwards of 6 months. Older Jacks are
smeared with oil and pepper to maintain softer rinds. Monterey Jack has
a buttery, bland taste and melts easily. </DIV>

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Pecorino is the name given to all Italian cheeses made from sheep's
milk. Pecorino Romano is the name given to cheeses from the Rome
area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily.
These cheeses are generally aged up to a year, and develop a brittle,
hard texture and a yellowish rind. Younger cheeses are softer and whiter.
Pepato is a variety spiced with peppercorns. </DIV>

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Semi-hard cheese with a smooth rind and a whitish paste. A mild or
slightly sharp flavor. </DIV>

<div align="left">The "King of Cheeses," Roquefort has a tingly, pungent taste. Only the
milk of specially bred sheep is used, and is ripened in limestone
caverns. Ripe Roquefort is creamy, thick and white on the inside and
have a thin burnt-orange skin. Roquefort was the favorite cheese of
Emperor Charlemagne as well as the French King Charles VI.</div>