Sorrento - A - Cheese Encyclopedia

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A
There are 4 entries in the glossary.
Pages: 1
Term	Definition
Ackawi (Ah-cow-ee)	Flavor: Mild Color: White Texture: Firm, smooth Description: Middle Eastern cheese with complex flavor. Primarily used as a table cheese.

Anejo Enchilada (Ah-nay-ho)	Flavor: Mild, lightly spicy Color: Red coating, white interior; Texture: Hard, dry, crumbly Description: Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.

Asadero (Ah-sa-dair-o)	Flavor: Mild Color: White Texture: Firm, moist Description: Tasty on sandwiches and melted in cooked dishes. (Some forms of Asadero are processed.)

Asiago (Ah-see-ah-go)	Flavor: Piquant, sharp Color: Light yellow Texture: Hard to very hard, depending on age Description: Italian cheese similar to Parmesan, typically grated over cooked foods or salads.

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