邮轮实用英语 第一单元 第7课 Ordering Cheese.ppt

Pont – lévêque Classification: France Washed rind cheese Introduction: The cheese is square-shaped. The centre is soft, creamy pale yellow in color with a smooth aroma. The rind is white with a gentle orange- brown color. Reblochon Classification: France Fresh cheese Introduction: This cheese has a soft centre with a rind. The rind of this cheese is covered with a fine white mold. Reblochon has fruity, creamy and nutty taste. Brie Classification: France White mold cheese Introduction: Brie is a soft cow’s cheese named after Brie, the French province in which it originated. It is flat big round in shape, pale in color; very soft. Tomme Classification: France Semi hard cheese Introduction: Tommes are normally produced from the milk left over after the cream has been removed to produce butter and richer cheeses. As a result, they are generally low in fat. Gruyère Classification: Switzerland Hard cheese Introduction: Gruyère is a hard yellow cheese named after the town of Gruyère in Switzerland. It is sweet but slightly salty. It is often described as creamy and nutty when young, becoming more earthy, and complex with age . When fully aged ( five months to a year) it tends to have small holes. Cantal Classification: France Semi hard cheese Introduction: Cantal cheese is named after the Cantal mountains. For cantal,the milk of cows that are fed during 15 Novenber to 15 April is used. This semi hard cheese is aged for several months. The cheese has a soft interior. Its flavor is a strong, buttery taste and grows with age. Cheshire Classification: England Semi hard cheese Introduction: Cheshire cheese is a cheese produced in the English county of Cheshire. Cheshire cheese is dense and semi-hard, and is defined by its crumbly texture and salty taste. Emmental Classification: Switzerland Semi hard cheese Introduction: Emmental is sometimes known as Swiss cheese. It is a yellow, medium-hard cheese, with characteristic large holes. Gouda C