Mozzarella Cheese
Mozzarella Cheese

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There are 7 entries in the glossary.
Pages: 1

Term Definition
Manchego (Man-chay-go)Flavor: Mellow, nutty
Color: White
Texture: Semi-firm to firm
Description: Hispanic cheese. Use in sandwiches or melt in fondues. Good with wine, fruit and in cooked foods.
 
Mascarpone Flavor: Mild, sweet
Color: Ivory
Texture: Soft, creamy
Description: Italian cheese similar to Ricotta. Commonly used with fruit or as an ingredient in desserts.
 
Menonita (Men-oh-nee-ta)Flavor: Mild
Color: White
Texture: Smooth and semi-firm
Description: Hispanic cheese with similar taste and uses as Gouda or Gruyere.
 
Monterey JackFlavor: Mild
Color: White
Texture: Semi-firm to firm
Description: Very versatile cheese created in California. Popular as a snack, delicious in sandwiches, salads and cooked foods. Also available in an organic version.
 
MozzarellaFlavor: Mild, delicate
Color: White
Texture: Semi-firm
Description: Italian cheese most often grated for melting on cooked foods, such as pizza.
 
Mozzarella, Fresh, in waterFlavor: Delicate
Color: White
Texture: Soft, creamy smooth
Description: Perfect as a snack, excellent mixed with salads, fresh tomatoes or other vegetables.
 
MuensterFlavor: Very mild
Color: Creamy white
Texture: Semi-firm, smooth
Description: Good as a snack with crackers and in sandwiches.
 


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