Term
|
Definition
1. Raw cow milk
2. TSG protected
3. Made in Holland
4. Uses microbial rennet
5. Pairs well with Bourbon
6. Aged 2 years |
|
|
Term
Who is credited with creating Camembert? |
|
Definition
|
|
Term
Where did Brie Originate? |
|
Definition
Ile-de-France
(outside Paris) |
|
|
Term
Where did Camembert originate? |
|
Definition
|
|
Term
What was the first cheese to be protected with the AOC designation and what year? |
|
Definition
|
|
Term
Name a "tired milk" cheese. |
|
Definition
Taleggio
Stracchino aka Crescenza |
|
|
Term
How long is Le Gruyere aged? |
|
Definition
|
|
Term
|
Definition
1, Pasteurized Cow milk
2. Animal Rennet
3. Auvergne, France
4. Wine Pairing: Sweet wines
5. Food Pairing: Honey, chocolate |
|
|
Term
Where in Switzerland is Emmenthaler made? |
|
Definition
|
|
Term
What type of milk is used in most ricotta cheeses? |
|
Definition
Ricotta is made
from whey that
is drained off while
making cheeses such as
mozzarella
and
provolone. |
|
|
Term
Name the three counties where Stilton can be made. |
|
Definition
Nottinghamshire
Derbyshire
Leicestershire |
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|
Term
Vacherin Mont d'Or production begins on what day in France? |
|
Definition
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|
Term
Only 5 Dairies are Licensed to produce Stilton Blue. Name them. |
|
Definition
Long Clawson Dairy
Websters
Tuxford and Tebbett Creamery
Cropwell Bishop
Colston Bassett Dairy |
|
|
Term
What cow is permitted in the production of Comte? |
|
Definition
|
|
Term
The Batailles de Reines (Battle of the Queens) is associated with what cheese? |
|
Definition
|
|
Term
Where is DOC-protected Majorero made? |
|
Definition
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|
Term
Capriole O Banon is wrapped in what kind of leaves? |
|
Definition
|
|
Term
What leaves are used to wrap Valdeon? |
|
Definition
|
|
Term
What cheese or cheeses inspired Pleasant Ridge Reserve? |
|
Definition
|
|
Term
Where is Garrotxa produced? |
|
Definition
The Catalonia region of Spain |
|
|
Term
Name the #1 consumed AOC/PDO cheese in France? |
|
Definition
|
|
Term
|
Definition
1. Raw Milk from the Abondance Cow
2. AOC 1990
3. From Haute-Savoie, France
4. Aged a minimum of 90 Days
5. Food pairing:
6. Wine Pairing:
7. Alpine; Semi-Firm Cheese
8. Must be cooked in copper vats. |
|
|
Term
|
Definition
1. Raw Milk
2. Appenzell, Switzerland
3. Washed in an herbal brine
4.Aged a minimum of 90 days to more than 180 days
5. Sold in 3 different ages.
6. Hard, Alpine cheese
7. Each wheel has its own certificate with dairy number, origin, production date and other infor for tracing to source.
8. Food pairing:
9: Wine pairing: |
|
|
Term
|
Definition
1. Cows Milk
2. DPO 1978
3. Young (Pressato) is aged a minimum of 20 days
4. Aged (d'Allevo) is aged a minimum of 40 days
5. Produced from the Po Valley to the Trentino highlands
6. If produced above 600 meters using milk from farms above 600 meters, it can be labeled "From the Mountains"
7. Food pairing:
8. Wine pairing: |
|
|
Term
|
Definition
1. Raw Goat Milk
2. AOC 2003
3. Wrapped in Chestnut leaves which are sterilized by dipping in a mixture of water and vinegar
4. Produced in Provence, France
5. Made using animal rennet
6. Uses "soft curdling" (Caille doux) technique
7. Food pairing:
8. Wine pairing: Fruity reds, whites and roses |
|
|
Term
|
Definition
1. Raw Ayrshire Cows' milk
2. traditional Rennet (veal)
3. Natural Rind
4. Aged 75 days
5. Named after the iconic Bayley Hazen Blue Military Road
6. Made using penicillium roqueforti
7. Food pairing: Chocolate, honey
8. Wine Pairings: Port, dessert wines |
|
|
Term
|
Definition
1. Swiss is generally pasteurized cow's milk
Frendh is raw milk
2. Only made from August 15 to March 15 and sold between September 10 and May 10.
3. Packaged in spruce boxes
4. AOC and PDO designations
5. Often heated and eaten like fondue
6. Harder version: Vacherin Fribougeois has Swiss AOC
7. Food:
8. Wine: |
|
|
Term
|
Definition
1. Pasteurized Cow's Milk
2. Only made in Antigo Plant in Wisconsin
3. Washed and rubbed in many flavors from Black Pepper to Cognac to Raspberry Ale
4. Food pairing:
5. Wine pairing:
|
|
|
Term
|
Definition
1. Raw Friesian milk
2. Vegetarian Rennet
3. Hard Cheese
4. Made in Shropshire, England
5. Wine Pairing: Cabernet
6. Food Pairing: Fig Cake |
|
|
Term
|
Definition
1. Raw Sheep Milk (Friesland)
2. Aged 6 months minimum
3. Shaped like a fat, flying saucer from the colanders it is drained in
4. Natural Rind
5. Firm paste, pale yellow
6. Recipe is based on a Caerphilly recipe
Linda Dutch is Head Cheesemaker
7. Made in West Midlands, England
8. Food pairing:
9. Wine Pairing:
|
|
|
Term
How long is LeGruyere Reserve Aged? |
|
Definition
|
|
Term
Which PDO cheese from England is best known? |
|
Definition
|
|
Term
Name the Protected cheeses made in England. |
|
Definition
Blue Stilton (PDO)
Beacon Fell Traditional Lanchansire (PDO)
Dorset Blue (PGI)
Exmoor Blue (PGI)
Single Gloucester (PDO)
Staffordshire (PDO)
Swaledale (PDO)
West Country Farmstead Cheddar (PDO)
White Stilton (PDO)
Dovedale (PDO)
(There are 3 others which are not currently in production: Buxton Blue, Bonchester and Teviotdale)
|
|
|
Term
Name one attribute that the following cheeses all have in common: Parmigiano Reggiano, Brie de Meaux, Banon, Pleasant Ridge Reserve? |
|
Definition
They are all made using raw milk. |
|
|
Term
What is common with these 4 cheeses: Grayson, Taleggio, Limburger, Morbier? |
|
Definition
All are washed rind cheeses. |
|
|
Term
Which Brie have AOC designation? |
|
Definition
Brie de Meaux and Brie de Melun |
|
|
Term
|
Definition
1. Triple cream
2. Pasteurized cow milk for US market
3. Animal rennet
4. Made in Normandy
5. Aged 1 to 2 weeks
6. Pair well with a Pale ale or champagne
|
|
|
Term
|
Definition
1. Pasteurized cow milk
2. Aged 10 to 14 months at Cellar at Jasper Hill, Vermont
3. Clothbound
4. Single source Holstein milk
5. Microbial rennet
|
|
|
Term
What are the general differences between Parmesan, Asiago and Romano? |
|
Definition
Milk - Asiago milk higher in fat - Parmesan and Romano part skim Lipase - Asiago and Romano use lipase (Asiago tends to be a sweeter profile) - Parmesan contains no lipase |
|
|
Term
What are the general similarities among Parm, Asiago and Romano? |
|
Definition
Culture (they love heat) - Strep. thermophilus - Lactobacillus helveticus - L.delbrueckii subsp bulgaricus - Coagulant - Cooking temperatures typically exceed 110f - Brined cheeses - Cure in humidity and temperature controlled rooms |
|
|
Term
What are the desired flavors of Parm, Asiago and Romno? |
|
Definition
Nutty - Sweet - Fruity - Salty - Rancid (Only Romano and Asiago) |
|
|
Term
What are the general differences between Gouda and Edam? |
|
Definition
Milk - Gouda is made from whole milk - Edam is made from part skim Shape - Gouda typically run 10lb wheels - Edam is typically 4-5 lb balls or loafs |
|
|
Term
What are the general similarities between gouda and edam? |
|
Definition
Starter - Rennet - Whey dilution - Brining - Plastic coating - Ripening 4 - 6 weeks at about 50f |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss? |
|
Definition
Milk - Tradionally raw or heat treated - Part skim -
Baby swiss is pasteurized whole milk Vats/Kettles - Traditional Swiss historically copper kettles (some use stainless steel vats now) -
Baby Swiss stainless steel vats Cultures -
Tradtional Swiss - Streptococcus Thermophilus (cocci) - Lactobacillus helveticus or L bulgaricus (rod) Cultures - Baby Swiss - L lactis subsp lactis and/or cremoris |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to Propionibacterium? |
|
Definition
Proprionibacterium (Makes eyes) - Naturally occuring in raw milk - Need to be added to pasteurized milk - Variations according to desired flavor (propionic acid) - Variations according to rate of gas formation |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to whey dilution with water? |
|
Definition
Traditional swiss little to none - Baby Swiss up to 25% (wt/wt) |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to production? |
|
Definition
Dipping in traditional Swiss - Pump over in Baby Swiss - Pressing beneath whey in both |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to size and brining? |
|
Definition
Traditional Swiss - 200lb wheels or 100 - 200lb blocks - Longer brine times Baby Swiss - Smaller blocks less than 40lbs - Smaller wheels less than 20lbs - Shorter brine times |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to aging? |
|
Definition
Traditional Swiss - Warm Room - Tends to run 68-72f - Longer times in room 3-5 weeks
Baby Swiss - Warm room tends to be higher than 72f - Shorter times in room 2-3 weeks |
|
|
Term
What are the general differences between Emmentaler type and Baby Swiss relating to the final product composition? |
|
Definition
Traditional Swiss - Slightly lower fat (~28-30%fat, ~46-48% fdm)
Baby Swiss - Higher Fat(~30-32% fat, ~48-50% dry matter) |
|
|
Term
What are the general similarities between Emmentaler type and Baby Swiss? |
|
Definition
Moisture, salt and pH are similiar |
|
|
Term
What are the general differences between Colby, M Jack and Cheddar? |
|
Definition
Color - Colby uses annatto - Monterey doesn't - Cheddar can be white (usually east coast) or colored (usually midwest and west)
Draining - Colby and Jack stirred curd - Cheddar can be stirred or milled curd
Curd Wash - Used for Jack and Colby to remove lactose Composition - Colby and Jack have higher pH than Cheddar |
|
|
Term
What are the general similarities between Cheddar, Colby, Monterey Jack? |
|
Definition
Milk - All typically use pasteurized whole milk Cultures - All us L lactis subsp lactis and/or cremoris |
|
|
Term
What are the general differences between Havarti, Brick and Muenster relating to milk and cultures? |
|
Definition
Milk - Brick and Muenster use whole milk - Havarti uses 5% fat free milk and add cream
Cultures - Muenster Streptococcus Thermophilus (cocci) - Brick L lactis subsp lactis and/or cremoris - Havarti L lactis subsp lactis and/or cremoris L lactis sinsp diacetylactis and leuconostoc |
|
|
Term
What are the general differences between Havarti, Brick and Muenster relating to whey diluation and size? |
|
Definition
Whey dilution - Muenster no whey diluation - Havarti and brick up to 25% whey dilution Cheese size - Muenster 5lb square. 5lb round, 10lb long john, 20lb slab - Brick 5lb brick - Havarti 6lb loaf |
|
|
Term
What are the general differences between Havarti, Brick and Muenster? |
|
Definition
Havarti - Pump over drain screen - Ripening room at ~50f for 3 weeks - Higher fat
Muenster - Dipped in annatto - White for pizza
Brick - Can be smeared |
|
|
Term
What are some chacteristics of No-melt Latin cheeses? Includes Para Frier, Blanco, Fresco, Ranchero, Panela |
|
Definition
Fresh milky taste -
May have vegetable fat (imported) -
Can be crumbly or slice -
Tend to water off -
Typically high pH (unless Caribbean) -
Shelf life and micro issues |
|
|
Term
What are some chacteristics of melting Latin cheeses? Includes Oaxaca, Chihuahua, Asadero, Manchego (Mexican), Quesadilla |
|
Definition
Taste fresh, bland, milky, slight acid - All should melt |
|
|
Term
What are some chacteristics of hard gratingLatin cheeses? Includes Queso Seco, Queso Nica, Queso Duro, Cotija |
|
Definition
Granular, low moisture - Typically not cohesive - Flavor varies, very distinct (raw milk, feed flavors, unclean, filled milky, salty, smokey) - Must be in authentic shape and packaging |
|
|
Term
|
Definition
Cow Milk from only 1 dairy farm
Raw milk for AOC/PDO
Pasteurized for USA
Animal Rennet
Burgundy, France
After initial brining with a salt brine, Washed with Marc de Bourgogne - a spirit make from leftovers from the wine-making process
Named after the town where the recipe originated
|
|
|
Term
Why can't Taleggio be made in Vermont? |
|
Definition
Taleggio is a PDO-protected cheese that can only be made in the Po River Valley region of Italy. |
|
|
Term
Who created Epoisses and when? |
|
Definition
Created by Cistercian monks in the Burgundy region of France in the 16th century (1500s) |
|
|
Term
PDO Requirements for Epoisses |
|
Definition
Location: Burgundy, France departments of Cote d/Or, Yonne and Haute
Milk must come from three breeds of cows: Brune, Simmental, Montbeliarde |
|
|
Term
|
Definition
1955 Do
1996 PDO
Made in 5 areas of Northern Italy: Reggio Emilia, Parma, Modena, Bologna 0 west of the Reno and Mantua - east of the Po
Made in small batches - 2 per vat
Produced in copper vats
Raw Milk, Calf Rennet
Fed with no silage
Evening milk left to sit overnight; skimmed in the morning and then combined with the morning milk.
Aged for 12 months and then graded by the Consortium by appearance, structure, characterisitics
145 gallons of milk makes 1 wheel of Parm/Reg
Curds are cooked to expel more whey |
|
|
Term
|
Definition
#1 selling A
AOC cheese in France
Area: Jura Massif Region
95% Montbeliarde and 5% Simmental breeds - higher fat/protein, less yield, smaller cows.
Cattle feed must be natural
2.5 acres of pasture per animal
Most farms have less than 40 cows.
Wear cows in case they get lost; most are named.
Cheese must be made within 24 hours of earliest milking
Natural ferments/rennets only.
Aged on spruce boards for a minimum of 4 months.
80 pound wheels made from 120 gallons of milk.
Upto 30K in weight
Rice size curds.
Stored/aged on pine shelves.
Aged at 90% humidity; 40c degrees then later in caves at lower temp.
Green bbelt on Comte means it scored at least 15 out of 20 in grading.
|
|
|
Term
Where can the raw milk version of Manchego be made? |
|
Definition
The province of Albacete. |
|
|
Term
Swiss Gruyere made with raw milk? |
|
Definition
|
|
Term
Besides Switzerland, what other countries have protected status for Emmenthaler? |
|
Definition
|
|
Term
What is the only way that salt can be used in the production of Comte? |
|
Definition
Applied directly to the syrface of the wheel. |
|
|
Term
Are the curds gently pressed during the production of PDO Stilton? |
|
Definition
|
|
Term
Can Parm/Reg be produced in Bra, Italy? |
|
Definition
No. Outside the area where it can be produced. |
|
|
Term
How are Stichleton curds put into mold? |
|
Definition
Hand ladling of the delicate curd. |
|
|
Term
which Rogue Creamery Blue is made using veal rennet? |
|
Definition
|
|
Term
Can Comte be made year round? |
|
Definition
|
|
Term
Name the six families of decriptors generally used when referring to Comte. |
|
Definition
Lactic (fresh milk)
Fruity (Apricot, chestneut, walnut)
Roasted (Fresh bread crust)
Vegetable (Hay, straw)
Animal (Meat stock)
Spicy (vanilla, pepper) |
|
|
Term
|
Definition
1. Raw Cows' Milk (Tarentaise or Abondance)
2. AOC 1968
3. Savoie, France
4. Aged a minimum of 6 months to 15 months
5. Fat content is minimum of 48%
6. It takes 10 kg of milk to make 1 kg of cheese
7. Cooked, pressed, firm cheese
8. Concave washed rind
9. Pairs well with fish, especially salmon
10. Pairs well with white wines
11. Melts well; favorite for fondue |
|
|
Term
|
Definition
Lombardy
Aged 60 days
Developed in the 1930s
"Sweet"
Most popular of the Gorgs |
|
|
Term
|
Definition
Aged more than 90 days
Morning and evening milk
Lombardy
|
|
|
Term
|
Definition
Tired milk
90% humidity 5C degrees
30-40 days aged
stored on jute cloth and wooden trays
brine washed
|
|
|
Term
|
Definition
Saanen and Alpine goats
Rested overnight before starters are aded.
Rest another 10-12 hours.
Easter to November - fresh hay, grass.
Corn added to the feed.
Eat bark, etc. when in the field.
AOC: 6 of the cheeses are protected:
Grazing, breeds, how/when made, how stored.
3 from raw milk: St maure, Valencey, selles sur cher |
|
|
Term
St Maure de Touraine straw |
|
Definition
Contains numbers to indicate producer and date of production |
|
|
Term
Modern St Maure made by Soignon |
|
Definition
Use p. candidum and not geotrichum.
No longer use the straw.
Pasteurized milk only.
Wrapped in breathing paper.
Soignon - largest producer of goat cheese in the world. |
|
|
Term
|
Definition
Province of Parma
King of Cheeses
Grana = grainy
12th century monk who developed way to heat curds and expel more whey
1955 - consortium created - to regulate
Fresh grass and hay from the region.
Evening milk - rest over night and remove the cream (which is used for butter and mascarpone).
No commercial starters. Animal rennet.
Fesh morning milk mixed with skimmed evenng milk.
heated 35C as curds form.
Spino used to cut cured (looks like round basket).
Rice size curds.
Cook at 55C to remove more whey.
Brined 24 to 27 days.
Pair with Barolo. |
|
|
Term
What factors make Parm/Reg quality different? |
|
Definition
1. Maturation Age. Most pass their prime after 30 months and are sold off for shredding.
2. Sturcture and texture
3. Paste color and consistency
4. Smell and rind condition |
|
|
Term
|
Definition
1000 years old
#1 DOP cheese in the world
Cheaper than Parm/Reg
Cannot be call Parmesan.
|
|
|
Term
|
Definition
Shepherd's Cheese
Made in Tuscany
Pecora = Sheep in Italian
Caramel flavor
DOP
Natural rind with a little olive oil smear. |
|
|
Term
|
Definition
Somerset England - region where it originated.
Keene: more than 100 years. Originally just a summer milk. After WW2 began making all year. Friesan cows. Made by hand using only raw milk.
Montgomery: Jamie Montgomery is cheesemaker. 3rd generation. Raw milk, pint starters, animal rennet. 41c heated to cook the curd and get the starter going. Cream from the whey is made into butter. Rest of whey goes into the irrigator. Free range in summer. 170 Freisan cows - now all year round. Age 12 to 24 months.
Pairing: Apple Cider Brandy
It was the caves near Cheddar Gorge that brought the tourist who discovered the cheese.
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|
|
Term
|
Definition
Most popular cheese in France (as of 2006)
Dairy farming there since 6th century by monks.
Mary Harel met monk and he was fleeing for England. She hid him and he taught her to make Camembert.
1890 - invented the box. Which made it easy to transport.
Francois Durand - one of the last frmiers making camembert since 1991. 50 cows - 400 wheels a day.
Wheels are sprayed with bacteria and then rolled in salt. Then matured 21 days before being sold.
Pairing with apple cide or apple brandy.
|
|
|
Term
|
Definition
Two formats - 250 mg and 2.2 kilo grams
Brie de meaux - rennet set, AOC
Brie de Melun - lactic set, AOC
2 months to mature.
|
|
|
Term
|
Definition
Grubb Family (Jane and Louie)
Pateurized
Vegetarian
Ireland, Tipperary
Farmhouse Cheese
Softer due to error when making a batch of cheese.
|
|
|
Term
|
Definition
Cork, Ireland
Raw Milk
Animal Rennet
Washed Rind
|
|
|
Term
|
Definition
AOC
milk from 3 cows: french simm, montbeliardi, brune
washed in marc de bourgogne
|
|
|
Term
|
Definition
Originally soot was smeared over lower layer. Now stripe is made with plant dye and salt.
Was originally comte leftover ?? legend or true??
Copper vats
Curd is size of corn kernels.
Heated to 30c to shrink the curd and separate the whey.
Whey drained and then hot water added to reduce acid level and smooth the texture of the curd. Salt added and then put into cheesecloth and into hoops.
Cut in half and striped.
Fruity and aromatic flavor.
Pair with Arbois from Jura or dry riesling.
|
|
|
Term
|
Definition
La Mancha means "Land without water"
Favorite cheese of Sancho Panzo - Don Quixote's sidekick
DO protected:
Rind wiped with Olive Oil to prevent mold growth
Must be aged minimum of 3 months.
Manchea sheep: Lactation cycle of just 4 months
|
|
|
Term
where can raw milk Manchego be made? |
|
Definition
Only in Albacete in LaMancha |
|
|
Term
|
Definition
RAw Merino sheep
Yield 250ml of milk per day
Thistle rennet
Matured on oak shelves
turned every day for two months
Leathery rind encases a very buttery, soupy custard inside.
|
|
|
Term
|
Definition
Ages up to 18 months to become Grand Reserve
1993 - DO
Castelano and Churra ewes only
Churra yields up to 2 liters a day of milk.
Transhumance practiced with these sheep.
Lamb rennet. |
|
|
Term
|
Definition
Raw cows milk; certain time of year mixed with goat and/or sheep milk.
Very strong blue flavor
aged in limestone caves.
3 months to age.
Naturally bluing cheese (?)
DO Protected
|
|
|
Term
|
Definition
Wrapped in sycamore, maple or chestnut leaves
PGI Protected
Goat and cows milk - Pasteurized |
|
|
Term
|
Definition
1925 AOC - first cheese to be protected
Raw, sheep milk
p. roqueforti - great ancestor of all blue cheeses
roquefort - "strong rock"
well ventilated caves below a plateau
95% humidity in cave and 10c degrees
more than 600 types of mold make up p. roqueforti
originally made from mold on rye bread - then dried and ground up and added to milk.
December to July production
Lacaunes sheep only
7 producers of Roquefort
Societe is largest - 40% of market - Bee symbol - registered in 1863.
Stacked on sides.
Only wrapped in foil by woman.
must be aged in area for 90 days.
Best cheeses are made in May and June and released in early winter.
Pair with chardonnay.
Name tied to caves in 1411.
|
|
|
Term
|
Definition
Vermont
RAw Sheep Milk
David and Cindy Major
Semi-Hard
Alpine style |
|
|
Term
|
Definition
Geotrichum and p. candidum
Geo blooms first
Jasper Hill Farm Cellars |
|
|
Term
|
Definition
Cato Corner
only gets up to 92f during making
washed rind
semi-soft
Alsatian Munster -flavor
Trappist cheese
Summer batch is firmer than rest of year (less fat and protein in milk) |
|
|
Term
|
Definition
Pasteurized
Never made in Stilton
Freisian Cow Milk
Nottinghamshire, Leiscestershire, derbyshire in Milton Mobray district
Animal rennet
Hand ladleling means less rennet needed for the curd
created in 1700s called Lady Beaumont's Cheese by Elizabeth Scarbourough
French claim Fourme d'Ambert is ancestor of Stilton
Name is copyrighted
PDO 1996
Unpressed, natural rind,
|
|
|
Term
|
Definition
2005 - PDO
Traditional - made in beechwood barrels still made by about a dozen producers.
Pasteurized - sheep (at least 70%) and goat milks
ripened 4 months in barrels which are rubbed with salty whey.
Some barrels are over 7 years old - the older; the better.
Mature in whey, not brine.
|
|
|
Term
|
Definition
Whey from barrel feta and cream. |
|
|
Term
|
Definition
Whey from barrel feta and milk. |
|
|
Term
|
Definition
Pasta Filata style cheese made in Greece.
Similar to provolone.
Pasteurized milk.
Sheep and goat combo.
|
|
|
Term
|
Definition
AOC
Basque France
RAw sheep milk used in 2 of the 6 commercial dairies that produce the cheese.
In Basque always served with cherry jams.
Sheeps produce from Dec to end of July
Red-faced or black-faced Manech or Basco-Béarnaise ewes
Red-faced in valley; black-faced in mountains and produce higher protein milk in less volume.
Raw milk made in 24 hours; 48 hours for pasteurized milk.
|
|
|
Term
|
Definition
must be made from raw milk.
DO
Made in Basque
|
|
|
Term
|
Definition
AOC
Raw Cows Milk
Hard
May to October Milk
Animal Rennet
French Simmental and Aubrac cows
Cut and repressed at least 8 times
Milled and Salted
Aged 4 to 6; a few to 18 months |
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Term
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Definition
Most made from pasteurized milk
Only 10% from raw.
Named after Cantal.
Those aged in RR tunnel are the best.
Nutty
Aged 180 days. |
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Term
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Definition
Must be made on the farm
AOC 1979
April to November
Salers cow - only produce milk when a calf is present.
(Winter milk is used to make Cantal)
Aged minimum of 3 months.
Floral, fruity flavor.
Curdled in chestnut barrels. |
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Created by Roussel
AOC
Pasteurized
Best between November and May |
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Term
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Definition
Originally Salers cow - now a mixture with Montbelliarde cows.
Matured for 5 weeks.
Natural rind |
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Definition
AOC
Forerunner of Roquefort
Pasteurized
aged 3 months
open texture
creamier than stilton |
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Term
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Definition
Washed Rind
Alsace - Benedictine Monks began making cheese here in 6th century
Vosgiennes cows - high protein milk.
cows outdoors only in spring and summer
aged 2 to 3 months
AOC contols grass and hay used.
Made 2X a day as milk must be used within 2 hours of milking.
only 4 liters of milk needed to make wheel (if Holstein, would need 5 liters)
Washed with spring water. |
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Definition
AOC
Washed Rind
4 producers today
Aged 3 months
Pair with apple cider
Milk must be from no more than 60 kilometers from factory
raw wrapped in reed
pasteurized wrapped with paper |
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Definition
AOC
Normandy
Square shaped
washed rind
geotrichum and rouge bacteria
8 producers as of 2006
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Definition
AOC 1968
Concave sides to make it easy to strap onto donkeys to take down mountain.
Alpine style cheese
Mid June to early October
Aged minimum of 4 months - best is aged 1 year or more.
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Term
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Definition
AOC
Raw
From Middle Ages
Reblochon = milking a second time
cheated the monks out of tax by only half milking.
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Definition
France - Loire
Pine bark to wrap cheese
RAw Milk
Brined
21 days aged
eat with a spoon
tastes of pine tree |
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Term
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Definition
Switzerland
Pine bark to wrap cheese
RAw milk
Brined
21 days aged
Interior soft and creamy - eat with a spoon
tastes like pine tree |
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Term
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Definition
Raw milk
Means "to scrape"
Melted on a grill and scraped onto veggies and potatoes
curds are cooked to release moisture/whey
in hoops to drain overnight
brined several days
matured upto six months
wahed regularly |
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Term
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Definition
Raw Milk
Emmenthal = VAlley of the Emmi
Largest size cheese on the planet - up to 100Kilos
Simmenthal and Holstein cows
Curds are cooked
salt bath for 48 hours.
Aged at higher temp for 2 months
want holes size of cherry
aged for 12 months
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Term
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Definition
Grana style cheese
Brown Swiss cows
Made in Central Switzerland
Forerunner of Parm/REg
Can be matured up to 4 years.
Made in smaller wheels than P/R
More fat; less salt
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Definition
Raw
Cave-Aged
Pastured or hay-fed cows |
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Definition
Baby sister of Gruyere
Means monk's head
Made since the 1200s
shaved into rosette by a girolle
Raw milk less than 24 hours old
AOC
10 liters to make each wheel
Aged 75 days |
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