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Question: I need an extremely short description (taste + texture + type) of the following cheeses: Chevre, Feta, Mascarpone, Mozzarella, Ricotta, Brie, Camembert, Pont l'Eveque, Edam, Fontina, Monterey Jack, Muenster, Port Salut, Cheddar, Gruyere, Jarlsberg, Manchego, Provolone, Gorgonzola, Roquefort, Stilton, Parmigiano-Reggiano, Pecorino-Romano, Sapsago Please do not include these symbols: *,# Separate all Cheeses with $ Thank you
Chevre: Tangy + crumbly + goat $ Feta: Salty + crumbly + sheep/goat $ Mascarpone: Mild + creamy + cow $ Mozzarella: Mild + stretchy + cow $ Ricotta: Mild + grainy + cow $ Brie: Buttery + soft + cow $ Camembert: Earthy + creamy + cow $ Pont l'Eveque: Pungent + creamy + cow $ Edam: Mild + semi-hard + cow $ Fontina: Nutty + semi-soft + cow $ Monterey Jack: Mild + semi-soft + cow $ Muenster: Mild + semi-soft + cow $ Port Salut: Mild + creamy + cow $ Cheddar: Sharp + firm + cow $ Gruyere: Nutty + firm + cow $ Jarlsberg: Nutty + semi-soft + cow $ Manchego: Nutty + firm + sheep $ Provolone: Tangy + semi-hard + cow $ Gorgonzola: Sharp + crumbly + cow $ Roquefort: Tangy + crumbly + sheep $ Stilton: Strong + creamy + cow $ Parmigiano-Reggiano: Savory + granular + cow $ Pecorino-Romano: Salty + hard + sheep $ Sapsago: Herbal + hard + cow
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