FFA Milk Quality

Blue/Bleu maximum moisture %

46%

Brie maximum moisture %

52.5%

Cheddar Mild maximum moisture %

39%

Cheddar Sharp maximum moisture %

39%

Colby Jack maximum moisture %

40%

Cream maximum moisture %

55%

Gouda maximum moisture %

45%

Havarti maximum moisture %

54%

Monterey Jack maximum moisture %

44%

Mozzarella maximum moisture %

60%

Muenster maximum moisture %

46%

Parmesan maximum moisture %

32%

American maximum moisture %

40%

Provolone maximum moisture %

45%

Swiss maximum moisture %

41%

Blue/Bleu Fat Minimum %

50%

Brie Fat Minimum %

20%

Cheddar Mild Fat Minimum %

50%

Cheddar Sharp Fat Minimum %

50%

Colby Jack Fat Minimum %

50%

Cream Fat Minimum %

33%

Gouda Fat Minimum %

48%

Havarti Fat Minimum %

30%

Monterey Jack Fat Minimum %

50%

Mozzarella Fat Minimum %

45%

Muenster Fat Minimum %

50%

Parmesan Fat Minimum %

32%

American Fat Minimum %

50%

Provolone Fat Minimum %

45%

Swiss Fat Minimum %

43%

Blue/Bleu pasta filata?

No

Brie pasta filata?

No

Cheddar Mild pasta filata?

No

Cheddar Sharp pasta filata?

No

Colby pasta filata?

No

Cream pasta filata?

No

Gouda pasta filata?

No

Havarti pasta filata?

No

Monterey jack pasta filata?

No

Mozzarella pasta filata?

Yes

Muenster pasta filata?

No

Parmesan pasta filata?

No

American pasta filata?

No

provolone pasta filata?

Yes

Swiss pasta filata?

No

Blue/Bleu brine/surface salted?

Yes

Brie brine/surface salted?

No

Cheddar Mild brine/surface salted?

no

Cheddar Sharp brine/surface salted?

no

Colby brine/surface salted?

no

Cream brine/surface salted?

no

Gouda brine/surface salted?

Yes

Havarti brine/surface salted?

no

Monterey Jack brine/surface salted?

no

Mozzarella brine/surface salted?

yes

Muenster brine/surface salted?

no

Parmesan brine/surface salted?

Yes

American brine/surface salted?

no

Provolone brine/surface salted?

yes

Swiss brine/surface salted?

yes

Blue/Bleu ripened by…

mold

Brie ripened by…

bacteria and mold

Cheddar Mild ripened by…

bacteria

Cheddar Sharp ripened by…

bacteria

Colby ripened by…

bacteria

Cream ripened by…

unripened

Gouda ripened by…

bacteria

Havarti ripened by…

bacteria

Monterey Jack ripened by…

bacteria

Mozzarella ripened by…

bacteria

Muenster ripened by…

bacteria

Parmesan ripened by…

bacteria

American ripened by…

bacteria

Provolone ripened by…

bacteria

Swiss ripened by…

bacteria

Blue/Bleu origin

France

Brie origin

France

Cheddar Mild origin

England

Cheddar Sharp origin

England

Colby origin

US

Cream origin

US

Gouda origin

Netherlands

Havarti origin

Denmark

Monterey Jack origin

US

Mozzarella origin

Italy

Muenster origin

France

Parmesan origin

Italy

American origin

US

Provolone origin

Italy

Swiss origin

switzerland

What 3 originate in Italy?

Mozzarella, Provolone, and Parmesan

What ones are salted in the brine?

Blue, Gouda, Mozzarella, Parmesan, Provolone, and Swiss

Which 2 receive pasta filata treatment?

Mozzarella and Provolone

Butter fat content

80%

Flavored milk fat content

2-1%

Half and Half fat content

10.5%

Heavy Cream fat content

36%

Light Cream fat content

30%

Milk fat content

3.25-3.5%, 1-2%, 0.05-0.5%

Sour Cream fat content

18%