French cheese - Cheeses of France - a short guide - soft cheeses , such as Camembert - blue cheeses to which can be added a number of hybrids or very individual cheeses. Three different types of milk: Cheese is traditionally made from three types of milk: - cow's milk - sheep's milk (ewe's milk) Two origins: And they are further divided into cheeses from the farmhouse (fromages fermiers) , or industrially manufactured cheeses. Labels: A further distinction is also possible: traditional regional cheeses with an "appellation controlée" label (there are about 40 of these), traditional cheeses without an "appelation contôlée" label, and modern dairy-designed and produced cheeses. This brief guide looks at a good selection of French cheeses looking at each of these categories in turn. The families of cheese: 1. Pressed cheeses. All of these are made from cow's milk. A selection of the best-known "pressed" (or "hard") cheeses in France. All of these cheeses come in large units, off which the cheese merchant will cut slices.

There are two types, "cooked" cheeeses, where the whey is heated during the production process, and "uncooked" cheeses, where it is not. Cooked cheeses can sometimes keep for a very long time. Cantal A very tasty uncooked pressed cheese from the Auvergne mountains, Cantal is a cheese that many consider to be quite close to an English farmhouse cheddar or chester. A lot of this "appellation contrôlée" cheese is made on farms, but obviously local dairies in the region also produce it in large quantities. Cantal comes in two varieties: "jeune" (young) and "entre deux" (between two), meaning cheese that has matured for longer. This cheese's strength and taste increase with ageing, and generally speaking cantal cheese is stronger than cheddar. Two smaller areas within or bordering the Cantal department produce specific appellations of their own, Salers and Laguiole. These cheeses - made from the milk of cows grazing at high altitude, tend to be more expensive than generic Cantal, and are generally aged longer.

Comté This delicious French cousin of the swiss "Gruyère" cheese is an appellation contrôlée from the Franche Comté region of eastern France. The production area stretches along the Swiss border, and all milk comes from cows grazing at at least 400 metres altitude. This cooked cheese is manufactured collectively village by village, and the production method has changed little over hundreds of years. Though produced village by village, in the local village dairy (the "fruitière"), a lot of Comté is matured for up to two years in industrial cellars by large dairy companies such as Jurador Comté cheese generally comes without holes in it; but sometimes it may have small holes. Like Cantal, Comté comes in different varieties, sometimes called "fruité" or "salé" (fruity or salty). Fruité Comté is often more elastic; salé is usually a little more brittle. The most expensive Comté is "Comté vieux" (old Comté), which is generally aged over six months and possibly over a year. Comté is the traditional cheese used in a cheese "fondue", and also for "raclette" (see below).

Comté that is produced using milk not coming from cows grazing according to the "appellation contrôlée" rules, can be used to make French Gruyère. Although Gruyère is the name of a Swiss village, it has recently been given an IGP label (= PGI - Protected Geographical Indication) in France. Gruyère is an AOC in Switzerland. Cheeses similar to comté are Beaufort, and Abondance made in a similar manner in the French alps. Beaufort tends to be stronger tasting than Comté, and the taste is also slightly different. (On the cheese map, the three large cheeses centre right are -top to bottom- Comté, Emmental and Beaufort). Emmental Emmental is your traditional cheese with holes in it. It is not an appellation contrôlée cheese, and is thus produced over a large area of France, notably in the east. It lacks the finesse of Comté, and is generally produced industrially, though industrial producers have their own label of quality for this cheese. French Emmental benefits from an IGP label. Mimolette A round cheese, made in the area of Lille in the north of France.

It's orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar. (Tomme des) Pyrénées This slightly-cooked hard cheese is produced, obviously, in the Pyrenees - though it does not benefit from an appellation contrôlée label. Pyrenees comes with a distinctive black skin. Generally speaking it is a fairly bland cheese that will appeal to those who do not like strong-tasting cheeses. An IGP cheese. Reblochon: A rich soft pressed cheese made in the Alps; it has quite a strong flavour, and a creamy texture. 2. Soft cheeses There are literally hundreds of soft French cheeses; each region has its own specialities. Many of these - notably those with appellation contrôlée - are manufactured in small units, and (with notable exceptions such as Brie and St. Nectaire) if you want to buy one, you must buy a whole cheese.

Brie There are two sorts of Brie, Brie de Meaux and Brie de Melun, both appellation contrôlée (AOC) cheeses named after two nearby towns in the the country some fifty miles south east of Paris. Brie comes as a thin round cheese about 20 inches in diameter, with a soft white crust. This crust is eaten, not cut off! Brie is a very mild creamy cheese that should appeal to anyone who does not enjoy strong tasting cheese. Camembert: A cheese from Normandy, Camembert is perhaps the most famous French cheese, and is known and imitated worldwide. A ripe Camembert should be just soft on the inside, but not too runny. A young Camembert will tend to be hard and dry, and rather tasteless; an overripe Camembert, going yellowish on the outside, will tend to smell quite strongly and is not to be reccommended other than to those who enjoy strong cheeses. The crust of a Camembert is usually eaten. Supermarkets are full of Camembert lookalikes, since any similar cheese that is not manufactured in the appellation contrôlée area in Normandy cannot call itself Camembert.

These lookalikes tend to be sold young. To test a Camembert or a lookalike, open the box (not the protective wrapping paper!) and press gently. The cheese should be just soft, but not spongy. Epoisses A fairly strong "rind-washed" soft cheese from the Burgundy region. Thicker than a Camembert, Epoisses, like other rind washed cheeses, is yellowish on the outside, and white on the inside. The white centre is often almost crumbly, while the cheese under the skin remains very soft. Epoisses has a distinctive taste, shared with a similar cheese from a bit further north "Langres"; both of these cheeses are appellation contrôlée cheeses, and are admirable accompaniments for red wine. Another cheese in the same family is Maroilles, made in the north of France. Gaperon A semi-soft cheese from Auvergne, made with cows milk, and flavoured with pepper and garlic. A small hemispherical cheese weighing about half a pound.

Mont d'Or This very distinctive appellation contrôlée cheese from Franche Comté , (known as Vacherin in Switzerland), is manufactured along the French-Swiss border, at altitudes of at least 800 metres. Like Comté that is made in the same region, it is a cheese whose manufacturing process has changed little over the centuries. This rind washed cheese matures in a round frame made of a thin strip of local spruce wood. In the course of maturing, this wood imparts a delicious aroma into the cheese which is later packaged and sold in round boxes made from the same wood. Unfortunately, Mont d'Or is a seasonal cheese and is not manufactured in the summer months because the milk quality in the regin is different when the cows have rich summer pastures to graze on. This cheese comes with an undulating beige crust, and under the crust the cheese itself is soft to runny. Though it is quite a strong cheese, Mont d'Or is not usually a sharp cheese. It tends to appeal to all tastes. In recent years, local dairies have looked for ways to produce and market a cheese similar to Mont d'Or year-round.

The most successful imitation is called Edel de Cleron, made in the Franche Comté region, but in a dairy at a lower altitude. Like Mont d'Or, Edel is packaged in spruce wood, to give it the distinctive aroma. Munster A fairly strong rind-washed soft cheese from the Vosges mountains in Eastern France, in the Lorraine region. Munster is definitely not a cheese for those who do not like strong tasting varieties. It comes in two varieties, normal and "au cumin" (with cumin seed). Darker on the outside than Langres or Epoisses, Munster generally has a thicker rind which some eat, others cut off. Even an unripe Munster is tasty; a ripe one - which may well be quite hard on the inside - will be very strong. However, like other strong cheeses, Munster should never have an acrid taste. If it does, it is over-ripe. Pont l'Evèque A creamy soft cheese, uncooked and unpressed, from the coastal region of Normandy , south of Deauville; this is one of the oldest cheeses in France, and has been documented since the 12th century.

Saint Nectaire Some claim that this is the greatest of French cheeses - and possibly this could be true for an exceptionally good cheese; but Saint Nectaire - an appellation contrôlée cheese from the mountains of the Auvergne - is, alas, a cheese that varies considerably in quality and taste. To start with there are two distinct types, the farm variety and the dairy variety. The farm variety is generally better and more expensive, the dairy variety, usually found in supermarkets, is frequently sold too young. When this cheese is young, it is quite dry and hard; a properly matured Saint Nectaire should be soft and elastic, with a slight tendency to flow if left at room temperature. One does not eat the rind of a Saint Nectaire. A cheese very similar to Saint Nectaire - notably to the variety found in supermarkets - is Savaron, a non-appellation cheese that is also produced in the Auvergne but generally by industrial dairies. Blue cheeses Bleu d'Auvergne - An appellation contrôlée cheese whose quality and taste can vary considerably , going from the bland to the sharp. Even in a supermarket, you can ask to taste before you buy.

Specific varieties of Bleu d'Auvergne include the ancient Bleu de Laqueille . A popular modern variant of Bleu d'Auvergne is Saint Agur, a creamy blue cheese made in the Velay hills of Haute Loire by the large industrial dairy group Bongrain. There is no village called Saint Agur - indeed no saint either - but Saint Agur cheese is made according to traditional methods Bleu de Bresse - Not an appellation contrôlée cheese, but a French industrial dairy's attempt to imitate the success of Danish blue. Soft and almost spreadable cheese. Bleu des Causses - An appellation contrôlée cheese which is generally delicious and strong tasting, without being sharp. A cows-milk cheese, sometimes quite crumbly, manufactured in the same area as Roquefort and quite similar tasting. Bleu de Gex - A blue from the swiss border, rather hard and not very strong. Fourme d'Ambert - a mild blue cheese from the Auvergne, often with an almost nutty flavour. No-one should find this too strong. Roquefort - The most famous French blue cheese, though not necessarily the best.

Roquefort is an Appellation contrôlée cheese, made from the milk of one single breed of sheep, the "Lacaune" breed. The cheese has been made since the Middle Ages, and has been famous for many centuries; more recently it has been the object of intense and successful marketing. Over 18,000 tons of Roquefort are manufactured each year, and the cheese is exported worldwide. Made in the "causses" mountains of southern France, in the department of the Aveyron, and matured in caves. In the past, a lot of the milk used in the making of Roquefort is imported into the region; but the cheese's success has led to a development of sheep rearing in the Aveyron, and all the milk used in Roquefort is now sourced locally. Other cheeses Goat's cheeses: Crottin de Chavignol, Valençay, etc... There are dozens of different goats' cheeses, and many local producers market their cheese under their own local village or regional name.

Goats' cheeses can be sold either very young (frais), when they are soft and spreadable, medium matured, when they are still soft, but not spreadable, or fully matured, when they are hard. Ewe's milk cheeses: Ineguy : pressed cheese from the Basque country, similar to other southern European ewe's milk cheeses such as Pecorino. Some modern dairy cheeeses Saint Agur (a soft blue cheese, made in the Auvergne) , Brillat-Savarin (an almost buttery soft cheese... delicious, but watch the cholesterol...), Roulade, Saint Albray, Port Salut, Boursin (a cream cheese with herbs and garlic). Raclette Raclette is a mass-produced industrial cheese designed for a "raclette", i.e. a meal in which thin slices of cheese are heated and melted then poured over baked potatoes and eaten with gherkins, mountain ham and other accompaniments. Raclette is an easy and convivial meal, where everyone serves themselves from the raclette grill which is placed in the middle of the table. (Traditionally, the cheese was melted in front of a hot wood fire).

However, "raclette" cheese is not the best cheese for a raclette. Prefer Comté (the best) or even Cantal. Generic terms: The words "tomme" and "fourme" are generic words that can describe several different types of French cheese. Etymologically, the French word for cheese, "fromage" is a diminutive of the word "fourme". Unusual cheeses Cancoillotte -this very distinctive comes from Franche Comté; it is a runny cheese strongly flavoured with garlic, and is very much an acquired taste. It can be eaten cold or hot. Cheeses and wine. You'll read a lot of pompous advice about how such and such a cheese goes well with such and such a wine. When this is not merely a marketing gambit by regional tourist boards and local farmers associations, anxious to sell as much local produce as possible, it is often just sophisticated brain-washing. The truth of the matter is that cheese and wine go together, and as long as you follow a few basic guidelines, you can match a wide range of wines with any cheese.

There is one exception; sweet white wines do not go well with cheese - unless the cheese is being used in a sweet/sour combination. Red wines go best with most cheeses, though with some very strong cheeses it is better to choose a light-bodied red wine. Dry white wines also go well with cheese, especially with tasty but mild cheeses. But in the end, it has to be a matter of individual choice. Your idea of what goes well together is just as good as the next man's - even if the next man claims to be an expert. Remember the adage: "Even if all the experts agree, they may still be wrong." It's your taste against his. Copyright 2003 - 2017 France: a nation of cheeses In one of his memorable witticisms, General de Gaulle once quipped "How can you govern a country that has 246 varieties of cheese?" What he meant by that was not quite clear - whether he was commenting on France or on French cheese; yet this remark has gone down in history among de Gaulle's most memorable quotations. What he probably meant was that France as a country is as diverse as its cheeses - or vice-versa.

And just as France is physically the most varied country in Europe, so its cheeses reflect this wide and rich cultural diversity. About-France.com helps you to distinguish your Bries from your Pyrenees. Map courtesy of Sopexa Le Gruyere from Switzerland | Whole Foods Market The Official Whole Foods Market® Blog Home » Le Gruyere from Switzerland Le Gruyere from Switzerland By Cathy Strange, October 25, 2010 | More posts by Cathy Strange Flying into Switzerland I am always amazed by the mountains. The world famous Alps, home to mountaineers, skiers and even stories about elephants crossing (not sure how this ever happened). In my visits to the country I have always been impressed by the pristine wonder of nature. The green is vibrant and the sky is so clearly blue, the hills to the Alps are amazing and the cows always appear so healthy. I have attributed this to the respect that the Swiss have for their country. There are hikers everywhere and the people that I meet are excited for the summer to swim, the fall to bike, the winter to ski and the spring to smell the flowers.

It is clear that the respect for the land is fully embraced and reflected in the culture of food as well, which clearly begins and ends with cheese. Every mother, father and child is proud of the cheese heritage and each has a favorite cheese and a favorite way to eat cheese. Everyone eats cheese in Switzerland — at breakfast, in sandwiches at lunch, for snacks, at dinner and for dessert. This is my kind of country!!! I had the opportunity to visit a few cheese production facilities in July with a group of Whole Foods Market team members from around the country. A few were making their first trip to Europe...it was fantastic. How wonderful that your first trip to Europe was to Switzerland to taste some of the best traditionally produced cheeses in the world! We began every day before 6 am to "follow the milk." I feel this is the most important part of cheesemaking. Why? Because without healthy animals and good clean milk, one cannot make great cheese...it all begins on the farm. I have found the Swiss farmers to be passionate — almost effervescent— when talking about their animals. The average size herds that we work with on our traditional Swiss products, Le Gruyère and Emmentaler, is around 30 cows!

The low number of animals is incredible. In America we are used to herds being in the hundreds and even thousands, so 30 cows is almost inconceivable, but it is true. The Le Gruyère production facility was a unique experience for the group. Switzerland is made up of 26 Cantons. Cantons are like our states and each has attributes for the area and the region. Switzerland has four official languages. When you look at a map, you can see why. The country borders Italy, Austria, Germany and France. The Le Gruyere production, which is in western Switzerland, borders on France, which means the farmers and cheesemakers all speak French, thus "Le Gruyère." The farmers are very proud of the animals and the cheese that their milk is used to produce.

Le Gruyère is an AOC (Appellation d'origine contrôlée) cheese, which means that there are regulations around the production of this cheese including: how the animals are raised and fed, how often the milk gets delivered, mandating use of traditional copper vats during production, how the milk is heated, the use of only unpasteurized milk, that the curds are heated after being cut and put into forms that are pressed and, lastly, how the cheese is washed and aged. The dedication and training of the cheesemakers is extensive and only a master cheesemaker can oversee the production of Le Gruyère. We had the opportunity to view the production, which from beginning to end takes hours. Milk from the night before is mixed in the copper vats with the morning milking to begin the process. It is magic and the resulting cheese, which is creamy, nutty and in some cases spicy, is a delight to taste. I love this cheese in Fondue and even though it is a cheese I love to eat year round, the fall is my favorite time to enjoy this Swiss treasure. Tasting it with the fantastic range of apple varieties is a treat.

I like it with Honeycrisps and Galas! Even though Switzerland is a world away, you can come and get a piece of history with Le Gruyère every day. Try a piece! Leave a reply To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page. For more information about posting comments to our blog, please see our Comment Posting Guidelines . Your name * List of Cheeses | igourmet's Encyclopedia of Cheese Danish Cheeses more info or shop Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible. more info or buy Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs. more info or buy Danbo: A mild cheese with a sweet, nutty flavor. Available plain or flavored with caraway seeds.

more info or buy Esrom: Previously known as Danish Port Salut, it was first created by monks in the Esrom Abbey. It is a semi-soft cheese with a pungent aroma and a spicy flavor. more info or buy Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese. Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese. Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark. Samsoe: Named for the island where it originated, Samsoe originally was a Danish copy of Swiss Emmental. Over time, it has developed a unique character of its own. It has a golden yellow color and is usually shrouded in wax.

Its texture ranges from springy to firm and has a few scattered the size of cherries. Samsoe's flavor is quite mild with hints of hazelnut, becoming more pungent quality as the cheese matures. English Cheeses more info or shop Caerphilly: Originally from Wales, most Caerphilly production has moved to England. A simple white cheese with a chalky texture when aged or a creamy texture when young. more info or buy Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese.

Of course, the older it is, the more it will cost. more info or buy Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages. more info or buy Clotted Cream: Strawberry's famous partner, Clotted Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables. more info or buy Cornish Yarg: Made at Ulceby Grange in Lincolnshire by Simon Jones, this cheese is similar to cheddar but with less acidity and a slightly bitter quality upfront with a genuinely sweet aftertaste. Derby: Similar to Lancashire, it is most often sold as Sage Derby, a green cheese flavored with bits of sage. more info or buy Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer.

more info or buy Lancashire: A white cheese with a firm chalky texture. It has a mild flavor with hints of egg yolk. more info or buy Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer. more info or buy Lincolnshire Poacher: Made at the Lynher Dairy in Cornwall, this cheese has a grey rind wrapped in large nettle leaves. Poacher has a grassy, creamy flavor and a firm texture. more info or buy Finnish Cheeses more info or shop Finlandia Swiss: Similar characteristics to Switzerland Emmental . Aged over 100 days, it is sharp, rindless and delicious. more info or buy Juustoleipa: Pronounced hoo-stoh-LEE-pah, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread.

Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland's Lapland region. more info or buy Oltermanni: A semi-soft, especially sweet cheese formed in one pound wheels that goes great with fresh fruit and light-bodied wines. more info or buy Turunmaa: Similar to Danish Cream Havarti , Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread. French Cheeses more info or shop Abondance: A firm, fruity and nutty cheese from the French Alps. Made in 20 pound wheels. more info or buy Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character. more info or buy Beaufort: This giant 80 pound cheese is fruity and nutty. Hailing from the French Alps, it is a great melter and is often added to fondue.

more info or buy Bleu d'Auvergne: Similar to Roquefort but made from cow's milk and not quite as sharp. more info or buy Bleu de Gex: Unlike most blues, this one is not crumbly, but instead has a slightly springy texture. Made in the Haute Jura. more info or buy Boursin: A soft, spreadable fresh cheese flavored with herbs, pepper or fig. more info or buy Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures.

Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature. more info or buy Buche de Chevre: Also known as Bucheron, this 4 pound goat log has a bloomy white rind, a creamy ring of soft runny cheese just beneath it, and a chalky, tangy interior. more info or buy Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust. A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box. more info or buy Cantal: Often referred to as French cheddar, Cantal is actually more mild and less acidic than cheddar. more info or buy Chaource: First created in the Champagne region in the 14th century, It is a runny, creamy, mild cheese with hints of mushroom.

more info or buy Chevres: These cheeses are made from goat's milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. Varieties include Chabichou, Crottin, Clochette, St. Maure, Selles sur Cher and Valencay. more info or buy Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere. more info or buy Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust. more info or buy Doux de Montagne: Shaped like a loaf of artisan bread, this semi-soft, extremely mild cheese is encased in a brown wax rind, making it appear even more bread-like.

more info or buy Greek Cheeses more info or shop Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping. more info or buy Graviera: Made on the island of Crete, this sheep's milk cheese (sometimes blended with goat's milk) is firm and oily in texture, with a sweet flavor offering hints of green olive. Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep's milk. more info or buy Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano .

Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. more info or buy Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata . The aged variety makes an excellent grating cheese. more info or buy Holland Cheeses more info or shop Blue de Graven: A modified Gouda recipe that incorporates edible blue veins. more info or buy Edam: Edam is a semisoft to hard natural cheese, depending on age. Edam is similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax. Because of its shape and size, Edam makes an excellent gift basket centerpiece. more info or buy Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale yellow and slightly sweet and nutty.

Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. more info or buy Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste. more info or buy Maasdam: Holland's answer to Jarlsberg , marketed under brand names such as Leerdammer, Westberg, etc. more info or buy Italian Cheeses more info or shop Asiago: From the high plateau of the same name, Asiago comes in two varieties: d'Allevo is made from whole unpasteurized milk and is firm, sharp and nutty whereas Pressato is made from part-skim pasteurized milk and is soft and mild. more info or buy Baita Friuli: A tasty, firm-textured cheese that is aged for about 5 months. Rich, fruity, and spicy, Baita's flavor is reminiscent of Swiss Gruyere. more info or buy Bitto della Valtellina: A rare cheese that is produced in alpine pastures often inaccessible to mechanized transport.

Made from a blend of 90% cow and 10% goat's milk, its flavor and texture are similar to Fontina, yet with a more earthy character. Bra: A pale yellow cheese from the Piedmont region that can be hard enough to grate if aged. Often used in baking as well as being a flavorful table cheese. more info or buy Burrata: A modern cheese by Italian standards, it was first created in the 1920s. A fresh cheese, it is essentially a sack of Mozzarella filled with cream and tied at the top. more info or buy Cacio di Fossa: Its name literally means "cheese of the pit." Fossa is a 3-pound odd-shaped Pecorino that is placed in a burlap sack and buried underground during aging. more info or buy Caciocavallo: Similar to Provolone, a drawn-curd cheese typical of southern Italy. Legend has it that originally this cheese was made from mare's milk by nomadic Mongolians. more info or buy Canestrato Pugliese: Owes its name to the baskets in which it is set to ripen.

Pure sheep's milk cheese made only from milk taken from Merino or Apulian Gentile breeds that graze naturally. more info or buy Castelmagno: A semi-soft cheese with a chalky to creamy texture made from cow's milk mixed with a touch of goat's milk. Its production, based around Cuneo (Piedmont), dates back to ancient times. more info or buy Fiore Sardo: A pure sheep's milk cheese from Sardinia. Firm textured with a slightly oily texture. Its flavor has hints of green olive, wild herbs and grasses. more info or buy Fontina: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps near the French and Swiss borders. One of the few cheeses imported into America that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is the primary ingredient in Italian fonduta and is a pristine table or dessert cheese.

more info or buy Formai de Mut: Literally translated as "mountain cheese", Formai de Mut is a straw-colored, firm textured cheese made in Alta Val Brembana (the Italian Alps). The cows that produce its milk only graze outdoors on high Alpine pastures. Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese. It is an antique cheese of great popular tradition with a compact, rough, hard, reddish crust and a firm but mellow paste interior which melts on the tongue. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mold. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. more info or buy Grana Padano: A very hard natural cheese, a full wheel of Grana Padano weighs over 75 lbs. Grana Padano has an unmistakably savory flavor that cannot be imitated by lesser wannabees. Often used as a grating cheese, Grana is an excellent topping for steamed vegetables, soups, pasta dishes, veal, chicken, or salads.

First created by monks in the 10th century, it is truly one of the world's great cheeses. more info or buy Mascarpone: This cheese is virtually solidified cream, mildly coagulated and whipped into a velvety consistency. It hails from the Lombardy region and is served with fresh fruit or sweetened with sugar and used as a pastry ingredient, such as for Tiramisu. more info or buy Montasio: From Friuli, this mountain cheese has a firm texture and a smooth, nutty flavor with hints of grass and honey. more info or buy Monte Veronese: As its name implies, this cheese comes from the mountains north of Verona. It has a distinctive milky flavor that intensifies greatly with age. Whereas the young varieties are shy and mild, an aged Monte Veronese is brash and bursts with flavor. more info or buy Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from pure water buffalo milk. This cheese is pure white, hand-formed into small balls. It is soft and rubbery and stored in a whey brine.

It is best served with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with salt and pepper. more info or buy Parmigiano Reggiano: Made from the same recipe as Grana Padano, it too is a very hard natural cheese. A full wheel of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. Often used as a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads. Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing. more info or buy Pecorino Romano: A very hard cheese made from part-skim sheep's (Pecorino), goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures.

more info or buy Pecorino Toscano: The official cheese of Tuscany, this pure sheep's milk variety is produced in 5 pound wheels throughout the province. Ranging in age from 30 days to 1 year, its texture proceeds from soft and springy to hard and flaky over time. It is an exceptionally sweet cheese that offers hints of olive and hay. more info or buy Piacentinu: Also spelled Piacintinu, this Sicilian cheese incorporates saffron and whole peppercorns in its recipe. Bright yellow in color, this rich, creamy sheep's milk cheese is most often served fresh; aged for only 3 to 6 days. more info or buy Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture. Provolone has an inedible crust and has strings to hang from rafters. Aged long enough, Provolone can be grated. However, it is better known as a table or sandwich cheese. more info or buy Ragusano: A Provolone-type (drawn-curd) cheese from Sicily made from milk taken only from Modicana cows.

Shaped like rounded rectangles, its history is closely related to that of Caciocavallo. more info or buy Raschera: From the Piedmont, this high altitude cheese is very similar to Toma. Formed in squares rather than wheels, its appearance provides much of its uniqueness. Raschera has a semi-soft texture with many scattered holes. Its flavor is buttery and slightly sweet. more info or buy Ricotta: Ricotta is made from whey collected from making other cheeses and re-cooked. It is white, creamy and mild and is primarily used as an ingredient in lasagna. Ricotta Salata: When fresh Ricotta goes through its natural aging process, a hard, pungent cheese suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color. more info or buy Robiola: This is a generic term that applies to many small-form, soft and creamy cheeses from the Piedmont. Many Robiolas have a bloomy white rind and are made from a blend of cow and goat's milk.

more info or buy Scamorza: From Molise, Tuscany and Abruzzo, this drawn-curd cheese (pasta filata) can be plain or smoked. It is best served fresh, as it hardens too much with age. Smaller than an adult fist, the flavor of this little cheese varies greatly depending on the quality of the milk used in its production. more info or buy Taleggio: This semisoft, uncooked cheese from the region around Bergamo gains flavor and an accompanying odor as the cheese ages. The crust is pinkish-gray and the paste is white, supple and fruity. Taleggio is an excellent dessert cheese that goes very well with a robust wine. more info or buy Toma Piedmontese: A simple cheese that was originally eaten only by peasants, today's Toma is a gourmet treat. Rich and creamy in flavor, Toma has strong hints of grass and hay in every bite. more info or buy Ubriaco: An Italian word meaning "tipsy", this family of cheeses are expertly bathed or brushed with wine or must during aging. Eating Ubriaco is like enjoying wine and cheese in one bite.

more info or buy Norwegian Cheeses more info or shop Gjetost: Gjetost (pronounced "Yay-Toast") is a hard cheese made from boiled goat's milk whey either blended with cow's milk or from 100% goat's milk. This cheese has a sweetish caramel-like taste and is dark brown in color. Gjetost is a non-perishable dessert cheese that must be sliced paper-thin and placed on Norwegian flatbread. Norwegian children eat Gjetost in place of candy more info or buy Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg is an excellent all-around performer that can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. more info or buy Nokkelost: Similar to Dutch Nagelkaas but often made from whole, rather than part-skimmed, milk.

more info or buy Portuguese Cheeses more info or shop Amarelo: An unpasteurized sheep's milk cheese from the Beira Baixa region. It is rugged and rustic, and has a touch of the saltiness of the sea. Not a cheese for the faint of heart, Amarelo has a distinctive aroma and a forceful yet buttery flavor. Bica: A raw farmhouse cheese made from a blend of cow, goat, and sheep's milk. Bica has a distinctive yet mild, buttery flavor and a satiny texture. Like most Portuguese cheeses, Bica has a slightly salty flavor because its milk comes from animals that graze on land that sits by the sea. more info or buy Evora: This small cheese (each wheel is only 6 ounces) is made from raw sheep's milk which is filtered through a mesh lining after being immersed in a salt brine solution. Aged over 60 days, Evora has a well formed crust and a yellow color that gets darker with contact with air. It has a slightly peppery and piquant flavor that gets stronger as it matures. Nisa: A raw ewe's milk cheese made from the milk of Merino sheep.

Its milk is curdled after coagulation provoked by the addition of thistle. Salting is done directly on the paste after it is formed into its disc shape. Nisa has a soft paste with small eyes and a yellowish color. The flavor is robust, earthy, and a slightly acidulous in taste. more info or buy Sao Jorge: This large unpasteurized cow's milk cheese comes from the volcanic island of the same name in Portugal's Azores archipelago. It has a cheddary flavor with hints of black pepper. more info or buy Serpa: A raw sheep's milk cheese from the Alentejo region, Serpa is considered to be the most famous traditional cheese from this region. Made only from milk taken from Merino sheep, this cheese has a straw-yellow colored rind covering a buttery interior with few holes. more info or buy Spanish Cheeses more info or shop Afuega'l Pitu: This is a very ancient cheese made in Austurias in the valley formed by the rivers Nalon and Narcea. It is a fresh soft cheese made by lactic coagulation and molded or pressed by hand into a conical shape.

It is made from pasteurized afternoon milk taken from Friesian, Ratina, Roxa or Carreï¿½as cows. The taste is creamy, tending toward acidic, with a very natural, earthy aroma. It is white if recently made, but yellow, slightly moldy and granular if more cured. No matter the age, it always clings to the palate. Arzua Ulloa: This fresh Galician cheese is Nicknamed "queixo do pais" (cheese from the countryside). It has a smooth, waxy, yellow rind and a creamy, off-white interior. Arzua Ulloa is so soft you can almost spread it at room temperature and has a buttery flavor with hints of yogurt. more info or buy Cabrales: A renowned blue cheese from Austurias, Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed limestone caves and has a creamy texture, a complex flavor and a powerful bouquet. more info or buy Gamonedo: This cheese is made from a blend of raw cow, goat and sheep's milk, mixed in a fixed proportion.

It is left to curdle for a day, then molded and salted. Each wheel is lightly pressed and gently smoked, then matured in natural caves for at least 3 months where it develops some blue cheese characteristics. Its rind is naturally formed, becoming dry with a gray mold. Gamonedo's mild smokiness toward the rind combines with a lively, spicy, buttery interior. more info or buy Garrotxa: A semisoft cheese made from pasteurized goat's milk in Catalonia. It comes in grey-rined felt textured disks, it has a bone white interior. It has a mild flavor - nutty with herbal hints. more info or buy Iberico: A hard, oily cheese made from blended cow's, goat's and sheep's milk. It is mild yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines. more info or buy Ibores: This cheese is made in Extremadura, the most rugged, least developed, and most economically distressed region in Spain. This raw goat's milk cheese reflects its homeland with its full yet simple flavor. It has a hard, dense texture and its flavor becomes sharper with age.

During its two-month aging period, this rustic cheese is rubbed with a mixture of olive oil and sweet paprika. more info or buy Idiazabal: This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal's popularity spread throughout Spain. more info or buy Mahon: An aged cheese produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands. Ripened for six months to two years the eight inch squares weighing 5 to 6 pounds, it is buttery sharp, slightly salty with a sweet and nutty aroma. more info or buy Majorero: A large cheese with a beautifully decorated rind, Majorero is made from unpasteurized goat's milk, and can be sold fresh or cured. It has a lively acidity and a slight piquancy on the palate.

It is creamy with a mouth-watering, long-lasting flavor. more info or buy Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor. more info or buy Murcia: A Spanish Queso de Cabra, this cheese is produced in the region of the same name. This region's rich variety of grasses, shrubs and abundant wild herbs give Murcia cheese a taste and aroma that could only come from the Spanish heartland. Its distinctive lemony-peppery flavor and supple satiny body have earned Murcia a place among Spain's elite cheeses. When cured al Vino, the cheese may be called Drunken Goat in America. more info or buy Picon: A piquant blue cheese from Cantabria made from a blend of cow, goat and sheep's milk. Roncal: A hard cheese from Navarre produced from sheep's milk and aged for a minimum of three months.

It has a hard beige to gray rind with beige interior which turns to amber with age. It has a rich, olivey, nutty flavor. more info or buy San Simon: Like Tetilla, San Simon is shaped like a breast, but more elongated like a dunce cap. From Galicia, San Simon is aged 2 to 4 weeks, lightly pressed and then gently smoked for 2 weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant. more info or buy Tetilla: A semisoft cheese produced from cow's milk in the Galicia region, it comes in squat cone shaped like a woman's breast (hence the name) about five inches in diameter. It has a greenish beige rind and a white interior. It has a mild and tangy flavor. more info or buy Torta del Casar: This unpasteurized sheep's milk cheese has a fine, soft delicate rind with a yellowish color. The interior is creamy and spreadable, almost spoonable.

With a special aroma and strong mature taste, Torta del Casar is also slightly salty and a tad bitter due to the use of "cuajo" for coagulation. Served by spoon at room temperature with the top of the wheel sliced off. more info or buy Tronchon: A semisoft cheese made from blended cow's, goat's and sheep's milk. It comes in rindless wheels with a dimple on top, a by-product of the manufacturing process. The interior is bone white and has many small holes. more info or buy Valdeon: This blue cheese is often sold as Cabrales in the United States because of its similarly bold bold blue. It is made in the Castille-Leon region, where each wheel is wrapped in chestnut leaves before being sent to market. more info or buy Zamorano: Made in Castille-Leon, where it is matured for 6 months in a high humidity environment to encourage the formation of a natural rind. Subtle hints of caramel and grass burst through the buttery nature of the cheese, making it ideal to serve with ham, fruit and some crusty bread.

more info or buy Swedish Cheeses more info or shop Fontina: See Danish Fontina Graddost: Sweden's most popular cheese, Graddost is deliciously mild and very creamy. It is laced with small to mid-sized holes and makes an excellent dessert cheese to be served with fruit and wine. more info or buy Herrgardost: Sweden's second most popular cheese, Herrgard comes in large wheels and has a few small holes. It has similar characteristics to Gouda and is pale yellow in color. more info or buy Hushallsost: A staple on the Swedish farmer's breakfast table, the name of this semi-soft, mild cheese means "household cheese" in Swedish. It slices and melts well, making it a perfect candidate for sandwiches, gourmet pizzas, and casseroles. more info or buy Prastost: Its name means "Priest Cheese" in Swedish. This cheese received its name in the days when it was customary for Swedish farmers to donate a tenth of everything they produced to the local priest; and only the very best would do. A distinctive cheese with a rich and strong flavor, it is commonly served as a snack or shredded atop stew or soup.

more info or buy Vasterbotten: Is the traditional Swedish celebration cheese. To many Swedes, it is considered the "Emperor of cheeses", either because of its heft (it is made in 40 pound wheels) or its full flavor. Produced in Northern Sweden, Vasterbotten is aged for over 11 months and has a dry texture, reminiscent of a young Parmigiano Reggiano or an aged Cheddar. Its flavor is rich and full-bodied with a tangy, bittersweet bite. more info or buy Switzerland Cheeses more info or shop Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes. It is cured in white wine and spices that give it a unique piquant flavor. more info or buy Bundnerkase: This extraordinary washed rind specialty cheese comes from Graubuenden, well known for its tourism. This cheese is aged for a minimum of 8 months and is made daily from farm fresh cow's milk at small alpine dairies. Emmental: More commonly reffered to as "Swiss Cheese", Emmental is immitated by many cheese producing countries.

Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese. more info or buy Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly. more info or buy Hoch Ybrig: Made in the tradition of Gruyere, but washed with white wine. A hearty unpasteurized cow's milk cheese with a hint of sweetness at the end. Le Marechal: A raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and a wickedly spicy flavor.

The herb flavor penetrates the rind, imparting a rustic flavor on the cheese. more info or buy Raclette: A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes. more info or buy Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking. more info or buy Sbrinz: This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate.

The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes. more info or buy Tete de Moine: The literal translation of the French words "Tete de Moine" is "Monk's Head". Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when served using a Girolle - a special type of knife that creates thinly shaved cones of the cheese. more info or buy Tilsiter: Natural, simple and highly appreciated, Tilsiter cheese has been synonymous with genuine Swiss flavor since the early 1900s. Enjoy it melted or chunked, served with a glass of Viognier. more info or buy Vacherin Fribourgeois: In the warm season, the pastures in the heart of the Fribourg Pre-Alps come to life with an almost endless variety of delicately scented flora. Vacherin Fribourgeois is made in these hills.

It has a firm texture and an ivory to yellow colored interior. Its flavor is fruity and aromatic with a slight but enjoyable bitterness. more info or buy Vignerons: Like most Swiss cheeses, Vignerons is a "mountain cheese". This is a term that refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cow's milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as "winemaker's cheese", is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness. more info or buy USA Cheeses more info or shop Berkshire Blue: This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England.

Berkshire Blue is made from whole unpasteurized Jersey cow's milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue. Blythedale Vermont Camembert: For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Becky and Tom Loftus' herd. These cows supply all of the milk for Blythedale Farm's Vermont Camembert. Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness.

more info or buy Brick: Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative Brick where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. more info or buy Capri: Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri cheeses are fresh cheeses made from cow or goat's milk, and may be white or blue. The white varieties are flavored with additives like cocoa or wasabi. more info or buy What is Gruyere? (with pictures) What is Gruyere?

Last Modified Date: 12 December 2016 Copyright Protected: Top 10 facts about the world Gruyere is in the family of Swiss cheeses, a group of semi firm pale cheeses stippled with small holes or air pockets. It also has the distinction of carrying an appellation d'origine controlee, or protected origin designation, which means that only a specific cheese can be labeled and sold with this name. Gruyere is a popular cheese around the world, where it appears in a wide variety of dishes. Cheeses in other parts of the world, including France, are very similar to Gruyere and considered to be "Gruyere-type" cheeses. Only cheese made in the Gruyere region of Switzerland can be labeled as such, with French relatives going by other names, including Comté and Beaufort. The cheese gained its protected origin designation in 2001, and has hotly defended it since, with some detractors arguing that it is not Swiss alone, but made all over the world. Protected origin designations are designed to protect the culinary heritage of many European countries, and to allow consumers to clearly understand what they are buying.

In the case of this product, some critics felt that the Swiss were trying to monopolize the popular cheese. Gruyere is a creamy, pale cheese with small holes and a slightly granular texture. The holes rarely exceed the size of a pea, and are widely dispersed within the cheese. The flavor is rich and somewhat nutty. The cheese is also slightly salty, because it is a brined cheese. Because Gruyere has a distinctive but not overpowering flavor, it is an excellent addition to quiches, soups, salads, and pastas. It can be sliced or grated, depending on the desired effect. The cheese is made from unpasteurized milk that is heated to 93°F (34°C) before being curdled with liquid rennet . The mixture is stirred until the curd has begun to firm, and then it is quickly cut to release the whey before being heated further, until the curd begins to shrivel slightly. These pieces of curd are pressed into molds to be cured, and then salted in brine for eight days. After being pulled from the brine, the cheese is ripened for two months at room temperature.

Once the cheese has been ripened, it is aged for three months to one year, with more aged cheese having a more developed and intense flavor. It is generally agreed that the more the cheese is aged, the better the flavor will be, with young Gruyere having a slightly sharp raw flavor that will temper with age. Ad Where Does Your Food Really Come From? - Interscan Corporation Interscan Corporation Where Does Your Food Really Come From? You are here: Where Does Your Food Really… September 20, 2010 Where Does Your Food Really Come From? By Michael D. Shaw Certifying the regional authenticity of foods began in France, and now operates as the well-known Appellation d’origine contrôlée (AOC), meaning controlled designation of origin. Among other things, products classified under an AOC must be produced in a consistent and traditional manner with ingredients from specifically classified producers in designated geographical areas. The products must further be aged at least partially in the respective designated area. Before long, most of the other European countries developed their own regulations, and overall Euro guidelines are also in place.

A recent controversy, dubbed the “Gruyère War,” involved the famous cheese, and pitted France against Switzerland. Both countries had issued AOC marks within their own borders, although the two cheeses are different. The Swiss version has few if any holes, while holes are required in French Gruyère. All would have been peaceful, but the French attempted to one-up the Swiss, and sought to have their embodiment of the cheese recognized with the even more prestigious Appellation d’Origine Protegée (AOP), issued by the European Union. Naturally, the Swiss objected, pointing out that the name “Gruyère,” comes from a Swiss town, located in the Alpine foothills, and traced the cheese’s origin back to Roman times. Legend has it that in 161 AD, the Roman emperor Antonin the Pious died of indigestion after eating too much cheese from the Gruyère area. In the end, the French lost, per an EU decision published in August. Maybe the Swiss also mentioned that Antonin is renowned for pioneering the legal principle of “innocent until proven guilty.” Here in the US, we have New York pizza, and Manhattan as well as New England clam chowder.

Regional barbecue styles include Memphis, Kansas City, Texas, and Carolina, and there are any number of styles of hot sauce. However, in this country there is little to prevent someone from effectively hijacking the prestige of authentic regional foods by labeling their ersatz versions as “New York Style” pizza, “Asian Influenced” noodles, or “California Inspired” Cuisine. To make matters worse, the counterfeit editions more likely than not will also forgo the use of all natural ingredients for additives and preservatives. Focusing on California for a moment, long before the state became famous for movie stars, Silicon Valley, celebrity governors, bad politics, and even the Gold Rush, there was agriculture. At present, although agriculture is not the state’s largest industry sector anymore, its commercial value dwarfs every other state’s comparable figures by at least a factor of two. Food marketers have learned that consumers will seek out agricultural products from California, and that includes everything from fruits and vegetables to whole grains and prepared dishes. But too many suppliers have no interest in developing the legitimate infrastructure that would support this, and resort to such designations as “California Inspired,” despite the lack of even the most tenuous connection to the Golden State.

Fortunately, there are also companies leading the charge to reclaim authenticity. One of them is Passport Food Group , the parent of Wing Hing Foods and Royal Angelus Macaroni Company, two brands with strong ties to their respective communities, as well as a nationwide following. Both subsidiaries can trace long histories in California. Royal Angelus happens to be the second oldest dry pasta manufacturing company in the United States, and the oldest west of the Mississippi. You would think that official food purchases by the state of California would aim to support its own companies, but Passport CEO Dave Abrams tells me that the pasta it buys is made in Texas, from wheat grown in Canada. Abrams continues: “If people buy pasta from our company, they support jobs in Chino, California, to make the pasta, jobs in Fresno to mill the flour, and jobs in the Central Valley to grow the wheat. It’s a shame that our state preaches job growth as being so important, then outsources purchasing to companies outside of the state.” Finally, regional authenticity is key to the so-called locavore movement, which encourages the consumption of locally grown and produced food items.

Many grocery chains recognize that consumers care about this, and are now identifying the geographic origin—and sometimes the name of the actual farm—on produce items. Fast Track Quote No time to surf through our website? Do you need immediate help, or a fast-track quote ? Please call 1–800-458‑6153 ext 122 OR submit your inquiry to our applications engineers directly. Interscan Rapid Support Gruyere - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Gruyere Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred.

Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese). Made from cow 's milk Country of origin: Switzerland Gruyere AOP Gruyere AOP Recipes There’s a lot to be said for a cheese that’s been famous for over six centuries. Gruyere’s legendary status does not come through mere luck--it’s known as much for the steadfast rules surrounding its production as its iconic flavor profile and versatility. Quick Look: Enjoy with: Food: Country pate and French cornichons (those delightful tart little pickles). Drink: For mature Gruyere, full-bodied Pinot Noir with noticeable berry flavors or a crisp Chardonnay with elements of apple or citrus.

Tasting Notes: Like a fine wine, Gruyere’s complex flavors are strongly influenced by its aging process. Although it starts as tropical fruit on the nose, as the cheese warms on the tongue notes of dry hay, earth, toasted hazelnuts and beef bouillon unfurl and open up, particularly with varieties aged one year or more. A Short History of Gruyere: As a name protected cheese with European PDO and AOP status, Gruyere can only be legally produced in certain districts (called cantons in French); namely Fribourg, Vaud, Neuchâtel and Jura and Berne. This restriction occurs partly to ensure Gruyere’s quality and specifications are met through inspections, but many argue that its unique geography is largely responsible for creating the cheese’s character. Utilizing a system called “transhumance,” Swiss farmers make a yearly trek up the mountains, taking their dairy cows to feast on higher pastures full of summer grass and flora. The quality of this rich foliage is translated to the cow’s milk, which in turn contributes to the flavor of Gruyere.

Dairying families must follow a strict set of rules to meet the standards that will allow them to use the Gruyere name and AOP label. For each wheel of Gruyere, morning milk collected from their cows is added to evening milk that has cooled overnight, but milk must be less than 18 hours old at the start of the cheesemaking process. Across the cantons Gruyere makers follow the same procedures, using milk from a 12-mile radius that must be raw to preserve its mountain terroir. Cheesemakers use copper vats to cook the curds, which are pressed into wheels and soaked in brine until they are ready for cave aging. After the wheels are handed over to the affineur, they are stored in cellars with precise temperature measurements and regular washing in light salt-water solution. Cheeses are aged to accommodate desired flavor profiles, with the youngest (and mildest) wheels sold at five months, and the most complex--considered “prime quality”--sold at twelve months or more. Traditionally a fondue staple, Gruyere is a perennial melting cheese.

Its complex (but not overpowering) characteristics also make it an excellent addition to baked dishes, omelettes and soups. The Monger’s Cut: A classic for centuries, Gruyere is a complex and versatile cheese with applications from everything from a fondue pot to the star of a lunch sandwich. Those looking for the highest quality are encouraged to seek out the older varieties, but those simply looking to enrich a recipe or enliven a sandwich will be happy with the younger version.

Question: What country does Gruyere cheese come from
Answer: Switzerland