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CHEESE
MILK TYPE
GOAT-LESS FAT AND TENDS TO TASTE LIGHTER AND FRESHER, TANGY TASTE
COW-ACCOUNT FOR THE MAJORITY OF CHEESE. VARY IN TYPE, TEXTURE, AND FLAVOR
SHEEP-HAVE THE FATTIEST MILK, TRANSLATES INTO RICH , HEARTY CHEESE
RAW VS. PASTEURIZED
UNITED STATES-ALL CHEESE THAT IS LESS THAN 60 DAYS OLD, BY LAW, BE MADE FROM PASTEURIZED MILK. THIS IS TRUE FOR IMPORTED CHEESE.
PASTEURIZATION RESULTS IN A CHEESE THAT HAS LESS FLAVOR AND A GUMMIER TEXTURE
CHEESE TYPE
FRESH-YOUNG, TART, TANGY, LEMONY, SMOOTH, MOIST , CREAMY. NO RIND. (CHEVRE, MOZZARELLA)
BLOOMY-REFERS TO THE SNOWY, FLUFFY, “BLOOMING” RIND. BUTTERY, DECADENT, PILLOWY. FLUFFY, RICH. MILD TO MUSHROOMY. EDIBLE RIND. (BRIE, CAMEMBERT, TRIPLE CREMES)
CHEESE TYPE
WASHED RIND-WASHED IN BRINE, BEER, WINE, SPIRITS. PUNGENT, STINKY, FRUITY, MEATY, INTENSE, AROMATIC. VIBRANT PINK TO ORANGE EDIBLE RIND. (LIVAROT, TALEGGIO)
SEMISOFT-PLIABLE, EARTHY, WET STRAW, HAY, LEAVES. (FONTINA, GARROTXA)
CHEESE TYPE
FIRM-DENSE BUT SUPPLE. GRASSY, EGGY, SHARP. THICK, NATURAL RIND, NOT TYPICALLY EATEN. (CHEDDAR, GRUYERE, MANCHEGO)
HARD-DRY, CRUNCHY, CARAMELLY, BUTTERSCOTCHY, GRAINY. (PARMIGIANO-REGGIANO, PECORINO
CHEESE TYPE
BLUE- MOLD! VEINS, CRATERS, SHARP-EDGED, PUNCHY COMPLEX. (GORGONZOLA, ROQUEFORT, STILTON)
CONTROLLED DESIGNATION OF ORGIN
EUROPEAN COUNTRIES BESTOW THIS ON FOODSTUFFS WITH THE HIGHEST QUALITY.
THEY ARE OFTEN PRODUCED USING TRADITIONAL METHODS AND USUALLY PRODUCED IN A UNIQUE ENVIRONMENT.
CONTROLLED DESIGNATION OF ORGIN
FRANCE-A.O.C. (APPELLATION D’ORIGINE CONTROLEE)
ITALY-D.O.P. (DENOMINAZIONE DI ORIGINE PROTETTA)
PORTUGAL- D.O.P (DENOMINACAO DE ORIGEN PROTEGIDA)
SPAIN-D.O. (DENOMINACION DE ORIGEN)
CONTROLLED DESIGNATION OF ORGIN
GUARANTEES THE FOLLOWING:
ORGIN-THE MILK IS PRODUCED IN A PRECISE GEOGRAPHICAL AREA
TRADITION-TRADITIONAL CHEESEMAKING METHODS ARE USED. THEY MAY GO BACK THOUSANDS OF YEARS AND PRODUCE THE “UNIQUE” RECIPE FOR THE CHEESE.
CONTROLLED DESIGNATION OF ORGIN
CHARACTER-CHARACTERISTICS ARE CONTROLLED SUCH AS SHAPE, SIZE, RIND, TEXTURE, AND MINIMUM FAT ARE REGULATED.
AUTHENTICITY-THE GOVERNING COUNTRY GUARANTEES AUTHENTICITY AND QUALITY.PRODUCERS SUBMIT TO APPROVAL BY A COMMISSION.
BURRATA
ITALY-COW’S MILK, PASTEURIZED, FRESH CHEESE
MOZZARELLA CURDS ARE PLUNGED INTO HOT WHEY UNTIL THEY BECOME ELASTIC, CUT INTO STRIPS, PLUNGED AGAIN, KNEADED, STRETCHED AND PULLED INTO A SMOOTH BALL.
BURRATA
THE BALL IS LEFT HOLLOW, TO BE FILLED WITH UNCOOKED CURDS AND FLAKES OF MOZZARELLA. GIVES THE CENTER A SOUPY TEXTURE.
THE CENTER CONTINUES TO FERMENT, CREATING A FLAVOR THAT IS GAMIER AND STRONGER THAN OTHER FRESH MOZZARELLA.
WINE-SOAVE-DRY WHITE WINE-VENETO, ITALY
DELICE DE BOURGOGNE
FRANCE-COW’S MILK, PASTEURIZED, BLOOMY-BURGUNDY REGION OF FRANCE
TRIPLE CRÈME-ABOVE 75 PERCENT FAT
BRIE IS ABOUT 50 PERCENT FAT, THIS CHEESE RUNS ABOUT 82% FAT
DELICE DE BOURGOGNE
RICH IN FLAVOR WITH A PUNGENT AND MOLDY RIND WITH STRAW AND MUSHROOM AROMAS. SALTY, EARTH FINISH.
WINE-WHITE BURGUNDY, CHARDONNAY-LIGHT ON THE OAK
ROBIOLA BOSINA
ITALY- COW, SHEEP’S MILK-PASTUERIZED-BLOOMY
Piedmont region Luscious slab of creamy buttery
goodness. Addition of sheeps milks give it some
tang. Inside is meant to be runny. WINE-PROSECCO
FONTINA VAL D’AOSTA
ITALY-COW’S MILK-RAW-WASHED RIND-D.O.P. PROTECTED
Nothing like the red rind cheese that we know of, the real Fontina is protected and made in Italy.
Cheese has been made in the 1200s from the milk of alpine grazing cows.
FONTINA VAL D’AOSTA
The flavor is rich and nutty with hints of truffle and apple.
A central ingredient in Fondutta WINE-BARBARESCO
MUENSTER GEROME
FRANCE – COWS MILK – RAW – WASHED RIND AND AOC PROTECTED
ALSACE LORRAINE REGION WASHED AND BRINED UNTIL IT HAS
THE CONSISTANCY OF MELTING CHOCOLATE
STINKY INTERIOR WITH SWEET MILKINESS
TALEGGIO
ITALY-COW’S MILK, PASTEURIZED, WASHED RIND, D.O.P. PROTECTED
LOMBARDY REGION OF ITALY Pungent aroma with a gentle,
buttery flavor-yeasty in flavor WINE-PINOT GRIGIO
MORBIER
FRANCE-COW’S MILK-PASTEURIZED-SEMISOFT
FROM THE JURA MOUNTAINS OF FRANCE
Cheese is made from the morning and evening milkings separated by a layer of ash
Thick, creamy texture with a sweet milky finish
WINE-LUSH RED RHONE
TOMME DE CHEVRE
GOATS MILK – FRENCH – SEMI SOFT - PASTEURIZED
PROVENCE REGION AND CORSICA SLIGHTLY SALTED TANG WITH
SUBTLE BACKGROUNDS OF TARRAGON AND WHITE WINE
LAGREIN
Italy-cow’s milk-pasteurized-semisoft- Alto Adige region (NW Italy)
Cured in LaGrein wine. Creamy and elastic texture. Nutty
and garlic flavors with
SOTTOCENERE
Italy-cow’s milk-pasteurized-semisoft-Veneto region
Hefty wheels are studded with slivers of black truffle. The wheels are then rubbed in ash and ground spices: nutmeg, coriander, cinnamon, licorice, cloves and fennel.
Creamy cheese with truffle undertones.
The name means under the ashes Wine-dry Lambrusco
COMTE
FRANCE-COW’S MILK-RAW-FIRM-A.O.C.
MORE COMTE IS MADE THAN ANY OTHER CHEESE.
ONE WHEEL WEIGHS 90 LB, THAT TAKES 140 GALLONS OF MILK
SMALL HERDS GRAZE ON ALPINE GRASS, MILK IS POOLED AND MADE IN MOUNTAIN HUTS. CAN BE AGED UP TO 2 YEARS
COMTE
AROMAS OF BUTTER AND HAZELNUTS.
FLAVOR IS FRUITY AND SWEETER THAN ITS SWISS COUSINS
WINE-RHONE RED
OSSAU-IRATY-BREBIS PYRENEES
FRANCE-SHEEP’S MILK-RAW-FIRM-A.O.C.
ONE OF THE OLDEST CHEESES MADE IN THE WORLD. MADE FOR AT LEAST 1000 YEARS.
ELEGANT WHEAT-FLOUR AROMA. RICH FLAVOR WITH SLIGHT
BARNYARD HINTS WINE-POUILLY-FUME
PECORINO GINEPRO
Italy-raw-sheep-hard cheese Lazio region of Italy Submerged in a bath of balsamic and
juniper for 4 months and then aged for another 12-14 months
PECORINO GINEPRO
Vinegar creates crunchy, bittersweet-chocolate looking rind
Juniper gives gin bite with underlying sweetness
WINE-NEBBIOLO
GORGONZOLA PICCANTE
Italy- pasteurized cow’s milk- blue cheese- D.O.P. protected
Produced in the Piedmont and Lombardy region.
The cheese is firmer and drier with lots of blue striations
More mold means a peppery, spicy flavor.
Aged for about 300 days WINE-MOSCATO D’ASTI
ROQUEFORT
France-raw sheep’s milk-blue- AOC Supposedly this cheese was written
about in 79 AD. The production of Roquefort is so
unique that it was the first cheese awarded an AOC designation for cheese in 1925.
To qualify the wheels are made from the lacaune ewe’s milk.
ROQUEFORT
The cheese is held in selected dairies for ten days and then transported for maturation in the natural caves of Mount Combalou in the commune of Roquefort-sur-Soulzon in southern France. The caves are laced with natural ventilation that keep the caves at 48 degrees and 95% humidity.
ROQUEFORT
Most of the Roquefort is made by the Societe company accounts for 60% of Roquefort made: mechanized and not a high a quality as the other brands.
Vieux Berger, Carles and Coulet are all made by hand and made in small batches.
The cheese has a rich, peppery, nutty flavor with a creamy interior with a lingering sweet-salt flavor.