In a land of cheese so grand,
There were many types to understand.
From mascarpone to emmentaler,
Each cheese had a unique flavor.

Feta was salty, tangy too,
Havarti was mild, just like it knew.
Muenster was creamy, so divine,
Fontina was nutty, a taste so fine.

Gorgonzola was blue, a bit intense,
Limburger was strong, not for the sense.
Mozzarella was stretchy, a pizza star,
Parmesan was grated, a pasta jar.

Kasseri was firm, with a hint of smoke,
Gouda was mellow, a snack to evoke.
So many cheeses to try and savor,
Each one unique, with its own flavor.

So take a bite, try something new,
Who knows what cheese might be for you.
From mascarpone to emmentaler,
Each cheese is a tasty trailblazer.

Reflections

1. What are some of the different flavors and textures of the cheeses mentioned in the paragraph?
2. Have you ever tried any of the cheeses mentioned in the paragraph? If so, which one was your favorite and why?
3. Why do you think there are so many different types of cheese?
4. Do you think that different types of cheese are better for different types of dishes? If so, which cheese would you use for pizza, and which cheese would you use for pasta?
5. What is your favorite type of cheese, and what do you like about it?