1. Type Cheeses are categorized by basic types. Which of these appeal to you? Hard
Semi-hard
Semi-soft
Soft
Fresh-Soft
2. Flavor Which flavor would you prefer? --SELECT--
Buttery
Caramel
Earthy
Fruity
Mild
Nutty
Robust
Salty
Sharp
Smoke
Sour
Spicy
Sweet
No preference
3. Texture Which if these textures is to your liking? --SELECT--
Creamy
Crumbly
Dense
Firm
Grainy
Holes
Smooth
Soft
Spreadable
Supple
No preference
4. What color do you like? Most cheese is naturally white, straw-colored, or yellowish. Blue. Generally it's mold that makes cheese blue.
Brown. Caramelization and smoke often make cheese brown.
Orange. The familiar orange hue mostly comes from the flavorless annatto seed.
Straw
White
Yellow
5. Got Milk? Make your selection. Buffalo
Cow
Goat
Sheep
6. Country? These are the leading cheese producing nations. Choose one or more. Denmark
England
France
Germany
Greece
Holland
Italy
Mexico
Switzerland
USA
7. Calories? Are you watching your weight or in the mood to splurge? Low calorie cheeses preferred
High calorie cheeses preferred
No preference
8. Fat Cheese is a good source of protein and calcium, but it's also a major source of saturated fat. The most most fat-laden cheese has about eight times the amount of fat as the least. Low-fat cheeses preferred.
High-fat cheeses preferred. (You can control your fat intake by using flavorful cheeses sparingly.)
No preference
9. Rennet Rennet, which are the enzymes used to give cheese firmness, is extracted from a stomach chamber of slaughtered young, unweaned calves No. Cheeses traditionally not made with animal rennet preferred. Vegetarians and kosher Jews are advised to read labels. Many cheeses are made with vegetarian rennet substitutes.
Yes. I want to enjoy the generally firmer and harder types and textures of cheeses.
No preference
10. Popularity Popular preferred. I'd prefer cheeses that best sellers in America.
Uncommon. I'd like to try something unusual.
No preference
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