Ask AI on The Internet
Question: I need an extremely short description (taste, texture, type) of the following cheeses: Chevre, Feta, Mascarpone, Mozzarella, Ricotta, Brie, Camembert, Pont l'Eveque, Edam, Fontina, Monterey Jack, Muenster, Port Salut, Cheddar, Gruyere, Jarlsberg, Manchego, Provolone, Gorgonzola, Roquefort, Stilton, Parmigiano-Reggiano, Pecorino-Romano, Sapsago Please do not include these symbols: * # Separate all Cheeses with $ Thank you
Chevre (Goat Cheese): Tangy, creamy; soft $ Feta: Salty, crumbly; brined $ Mascarpone: Mild, rich; creamy $ Mozzarella: Mild, stretchy; fresh or aged $ Ricotta: Mild, grainy; soft $ Brie: Buttery, earthy; soft-ripened $ Camembert: Rich, earthy; soft-ripened $ Pont l'Eveque: Pungent, creamy; semi-soft $ Edam: Mild, nutty; semi-hard $ Fontina: Nutty, creamy; semi-soft $ Monterey Jack: Mild, buttery; semi-soft $ Muenster: Mild, smooth; semi-soft $ Port Salut: Mild, creamy; semi-soft $ Cheddar: Sharp, crumbly; hard $ Gruyere: Nutty, rich; hard $ Jarlsberg: Mild, sweet; semi-soft $ Manchego: Tangy, firm; hard $ Provolone: Sharp, firm; semi-hard $ Gorgonzola: Tangy, crumbly; blue $ Roquefort: Sharp, creamy; blue $ Stilton: Rich, crumbly; blue $ Parmigiano-Reggiano: Savory, granular; hard $ Pecorino-Romano: Salty, sharp; hard $ Sapsago: Sharp, dry; hard
Think your answer is better than the AI's? Post it below.
Question Tags
If you want your question answered by an AI, click here.
Post your own comment: