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http://www.ilovecheese.com/typesof_cheese.asp
, l# o2 s0 p- n; T! |+ u- NThere are many kinds of cheese( check the link) for different purposes but most Chinese can only handle a few of them:
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) l/ t8 T. \9 I4 Y% e& W0 UCheddar or American cheese (yellow or white): for code sandwich, cubed small chunk of snack, burger or cheesy casserole (baking), the color doesn’t decide the flavor. The cover of the cheese should say: sharp; mild, which refer to the degree of the flavor.
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% y* }+ s- T# IMozzarella cheese (white, no yellow color): for pizza or Italian cooking
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(Those are the cheese I can handle but many others I tried but no way to enjoy, like the following: )! N/ `% J# L% B$ E
* U5 d5 L9 K. J" ^Swiss cheese (white, with holes): mostly for hot sandwich; T/ n) ]2 B! C( x) J: |
4 m' T2 ^9 g& G; A. I" s) GParmesan cheese (almost like powder): on top of dishes, mostly pasta. |
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