I really don't like cheese, it's just the taste of it is not for me.
I'm the opposite. I love cheese in all of its flavors, textures, and forms!
Oh, what is your favorite one?
Actually... I'm not sure. There are so many types based on aging, texture, methods, country of origin. It is difficult to decide.
There is so many cheeses. Some people have taste for cheeses like Brie, I don't understand that.
Oooh I just love brie. I eat it, rind and all! That being said, there is some variation in the flavors of brie.
OH what are some common flavors of brie?
Well sometimes you get a very mild Brie here in the US. The Brie made in Seine-et-Marne in France is much more pungent.
That's fascinating. Are all cheeses fermented?
Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.
Fresh, whey, and stretched curd cheeses.
The main factor in categorizing these cheeses
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