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    Kitchen Dictionary: semi-hard cheese

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    Generally poor for cooking purposes, these superb cheeses retain about 45% moisture and are ripened and brought to full flavor either through the action of mold (actually a penicillin mold) or by the action of bacteria. Mold-Ripened: Bleu, Gorgonzola, Roquefort, Stilton Bacteria-Ripened: Brick, Fontina, Gouda, Havarti, Monterey Jack, Mozzarella.

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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