Across
- 2. recognized by its holes and light or pale yellow color
- 6. made by stretching its curds before rolling into balls, milky flavor and gooey texture, commonly used on pizza
- 7. creamy, smooth cheese made from blending natural cheeses
- 10. 'little bites'; egg-sized balls of mozzarella cheese, buttery taste
- 11. made by adding cream to milk, comes in a block, spreads smoothly
- 12. hard cheese, tangier flavor than parmesan, often grated over salads
- 13. bland, crumbly, becomes smoother with a runny interior as it ages, rind is meant to be eaten
- 15. made with penicillium cultures, distinct smell, acquired taste
- 17. not solid, light flavor, used on lasagna and cheesecake
- 19. semi-hard with smooth flavor, can be grated, sliced, cubed, and melted
- 20. soft, white cheese, comes in a wheel, great dessert cheese
- 21. made with sheep or goats milk, tangy and crumbly
Down
- 1. semi-hard cheese with sweetish taste, can be smoked
- 2. mozzarella made into small logs that can be pulled apart
- 3. nutty-flavored cheese, comes in two forms: fresh (white, smoother/milder) and mature (yellowish/crumbly)
- 4. fresh cheese often used in south asian cuisine
- 5. gritty texture, fruity and nutty, often grated over pastas
- 8. popular cheese, ranges from creamy to sharp and white to pumpkin orange
- 9. thin layer of cheese with mixture of stringy curd and fresh cream on inside
- 14. smooth, pale yellow cheese with orange rind
- 16. semi-soft cheese with buttery aroma and taste
- 18. looks like cheddar, softer texture and less tangy, sometimes blended with other cheeses