From Wikipedia, the free encyclopedia
A platter with cheese and garnishes
Cheese is a generic term for a diverse group of milk-based
food products.
.^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
^ A hard textured cheese with a natural ashed rind, this cheese has a complex, sharp flavor that will appeal to a wide number of cheese lovers.
^ A hearty, full flavored sheep's milk cheese produced in our plant in the village of Nepi, using the finest milk from sheep in the Lazio region.
.^ This is a cheese made from 100% sheep's milk.
^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
^ Sometimes the cheese is made only from goats milk, or a mixture of goat and cow milk.
.^ The milk, rich in fat and protein, is selected from small producers, analyzed regularly and has no additives or hormones.
^ Merendeiras de Nisa is produced with raw sheep's milk and uses thistle flower for coagulation.
Typically, the milk is acidified and addition of the enzyme
rennet causes coagulation. The solids are separated and pressed into final form.
[1] .^ It is a simple, washed-rind cheese with irregular holes throughout.
^ In aged types, like the Robiola della Valsassina, the cheese is aged in natural caves, where it forms a thin rind of a pinkish color veiled by a layer of greenish mold.
^ It is typically preferred after the rind develops a slight blue mold, & the cheese has become creamy, however; by that time the herbs have dried out too much to be edible.
.^ As with most cheeses, especially mild ones, Brie should be served at room temperature.
^ As with most cheeses, Peillout should always be served at room temperature so its full flavor is allowed to develop.
^ Served melted with baked potatoes and cooked and cured meats, the cheese demonstrates all its delicious gustative qualities.
.^ Keep in mind that Cheeses are living things, and they each have there own unique characteristics, even amongst cheeses of the same type and producer.
.^ As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
^ It is delicately flavored, hinting at its sweet sheep's milk content.
^ Creamery, semi-firm to hard (depending on age), cow's milk cheese produced in Normandie.
.^ It gets the best flavor from being smoked with hawthorne & cherry wood.
^ The smoked flavor comes from aging the cheese on abedul wood.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Serpa, named for the town of the Baixo Alentejo, is straw yellow colored with a stronger flavor and aroma than cheese from Beira (such as Amarelo).
^ It is a much sharper cheese and is colored with annatto to give it a bright orange hue.
.^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
^ To make Gruyre, raw milk is heated to 93 F and liquid rennet is added for curdling.
^ Other cheeses are derived from their dialectal words such as Raclette (to scrape) or Reblochon (from reblocher meaning to milk again).
.^ Brie is a soft-ripened cow's milk cheese that has become the most well known French cheese and has the nickname "The Queen of Cheeses".
^ Ricotta Salata, or salted ricotta, is one of Italy's most unusual and least understood sheep's milk cheeses.
^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
.^ This is the most famous Catalan cheese produced by Josep and family just outside of Tarragona.
.^ The rich and high protein milk is particularly apt for cheese making and imparts the special sweetness so characteristic of the cheese.
^ The period of ripening is at lest one month and the cheese has a fat content of 45%.
^ This is why this cheese is traditionally low in fat content (20-40 %).
.^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
^ Also called Danish blue cheese, this rich cow's milk cheese is milder and less complex than Roquefort, but has a zest all its own.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ If the cheese is allowed to mature longer the rinds color deepens and the mould spreads.
Etymology
The word
cheese ultimately comes from Latin
caseus,
[2] from which the modern word
casein is closely derived. The earliest source is from the
proto-Indo-European root
*kwat-, which means "to ferment, become sour".
.^ Our friends at Ca' de Ambros began making the cheese again just this year, according to the traditional methods to preserve it's original characteristics.
^ They were able to take advantage of the lush countryside to make a full flavored cheese which is firm in texture yet rather crumbly as it is eaten when semi-hard or hard.
^ Rochebaron is made by injecting their delicious soft-as-Brie cheese with the same mold, penicillium roqueforti, that is used to produce Roquefort.
It is from this word that we get the
French fromage,
Italian formaggio,
Catalan formatge,
Breton fourmaj and
Provençal furmo.
.^ Rochebaron is made by injecting their delicious soft-as-Brie cheese with the same mold, penicillium roqueforti, that is used to produce Roquefort.
^ Other cheeses are derived from their dialectal words such as Raclette (to scrape) or Reblochon (from reblocher meaning to milk again).
^ The cheese dates back to Roman times when it was used as a form of money exchanged for other essential goods.
History
Origins
A piece of soft curd cheese, oven baked to increase
longevity
.^ This is a cheese made from 100% sheep's milk.
^ A member of the Brie family, this French soft-ripened cheese is made from sheep's milk and has a white creamy smooth interior and a flowery white edible rind.
^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
.^ This cheese is made with the milk of Manech ewes.
^ Traditional, creamery, stretched, curd cheese made from cow's milk.
^ This is a cheese made from 100% sheep's milk.
.^ The cheese is made from November through February using milk collected from a single milking.
^ It takes about 12 gallons of milk to make a wheel of cheese weighing about 9 pounds.
^ A hearty, full flavored sheep's milk cheese produced in our plant in the village of Nepi, using the finest milk from sheep in the Lazio region.
[4][5]
Cheesemaking may have begun independently of this by the pressing and salting of curdled milk in order to preserve it.
.^ As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
^ The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
^ To make Gruyre, raw milk is heated to 93 F and liquid rennet is added for curdling.
The earliest
archeological evidence of cheesemaking has been found in
Egyptian tomb murals, dating to about 2000 BCE.
[6] The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic
cottage cheese or
feta, a crumbly, flavorful Greek cheese.
.^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
^ This genuine cheese owes it salty flavor to the area's soil, which has a high concentration of underlying bedrock salt, and thus produces grass containing hi salt levels.
.^ After about 8 weeks of affinage 2 the cheese will be creamy, the blue flavor will become slightly more pronounced, but will maintain its dominant goat flavor.
^ This cheese is typically aged less than Parmigiano Reggiano, but when aged to the degree of Reggiano, it can be an optimal product.
^ Aged for about 3 months, the flavor of the cheese fills your mouth and lingers at the finish.
Ancient Greece and Rome
Cheese in a market in
Italy
Ancient
Greek mythology credited
Aristaeus with the discovery of cheese.
.^ This is a cheese made from 100% sheep's milk.
^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
^ This sheep's milk cheese is produced in the Sogliano al Rubicone, region of Romagna.
From
Samuel Butler's translation:
| “ |
We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. .^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
^ The cheese is a darker yellow than Emmental but the texture is more dense and compact.
^ Its flavor is mild and delicate similar to but slightly more acidic than cream cheese.
.^ It is delicious when young, the pte 3 is fairly creamy & moist, the flavor fresh, tangy with the distinctive goat's milk flavor.
^ Originally a version of Banon, a goat's cheese from Provence that is dipped in eau-de-vie and wrapped in chestnut leaves, St. Marcellin is now a cheese all its own.
^ The Bordaleira ewes produce some of the finest milk in all of Portugal.
He curdled half the milk and set it aside in wicker strainers.
|
” |
.^ The cheese dates back to Roman times when it was used as a form of money exchanged for other essential goods.
Columella's
De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging.
.^ When the prince returned to Paris to become King Louis XI, he brought his cheese suppliers with them, and since then, the St. Marcellin has been enjoyed by all members of French society.
.^ This cheese can be eaten fresh and it is creamy to crumbly, with a tangy and somewhat spicy flavor.
.^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
.^ This cheese is made with the milk of Manech ewes.
^ This is a cheese made from 100% sheep's milk.
^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
.^ If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ Amarelo is a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's and goat's milk with a D.O.P. 1 designation.
Of cheeses from overseas, Pliny preferred those of
Bithynia in Asia Minor.
Post-classical Europe
Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it.
.^ It's rich, sinfully creamy, and has a distinct, blue flavor; this wonderful product is a fantastic example of the French love for fine cheeses.
.^ This style cheese is perhaps one of the most ancient in all of Piedmont, Italy.
^ Comt is perhaps the most popular cheese in France, with well over 37,000 tons produced annually.
^ Some say the cheese originated in Holland, others claim it was always produced in France.
(A French proverb holds there is a different French cheese for every day of the year, and
Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"
[8]) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late
Middle Ages or after— cheeses like
Cheddar around 1500 CE,
Parmesan in 1597,
Gouda in 1697, and
Camembert in 1791.
[9]Modern era
.^ Only four producers make the cheese, one large factory and three artisans, our brand being artisanal.
^ From the heart of the Barcelones Mountains in Catalunya, Spain, he makes the cheese using only his own and neighboring herders fresh, same-day milk.
.^ Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty.
^ Brie is a soft-ripened cow's milk cheese that has become the most well known French cheese and has the nickname "The Queen of Cheeses".
.^ A large quantity of this cheese is exported all over the world, especially to the United States.
^ An industrial cheese, it can be readily found in many supermarkets.
^ This cheese was one of the first to be accepted as an A.O.C. 1 product, in 1975.
.^ The cheese is made from November through February using milk collected from a single milking.
^ The rich and high protein milk is particularly apt for cheese making and imparts the special sweetness so characteristic of the cheese.
^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures.
.^ Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream.
^ As mentioned earlier, the Guide is still in its infancy, and we will be working hard to add more cheeses and refine the Guide.
^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
.^ Perail is a traditional, un-pasteurized, natural-rind cheese made from sheep's milk.
^ Tradition calls for the cheese to be made from two portions of goats milk to one portion of cows milk.
^ Parmigiano -Reggiano is a traditional, un-pasteurized, hard cheese made from skimmed cow's milk.
.^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
^ Indigent farmers made it for themselves, and for that reason, made larger wheels than the vora cheese, whose production is similar to that of Nisa.
^ Today, these bands are more for show than necessity in production.
[12]
Making cheese
Curdling
Swiss cheesemaking (heating stage)
During industrial production of
Emmental cheese, the as-yet-undrained curd is broken by rotating mixers.
A required step in cheesemaking is separating the milk into solid
curds and liquid
whey.
.^ To make Gruyre, raw milk is heated to 93 F and liquid rennet is added for curdling.
The acidification can be accomplished directly by the addition of an acid like vinegar in a few cases (
paneer,
queso fresco), but usually
starter bacteria are employed instead. These starter bacteria convert
milk sugars into
lactic acid.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Keep in mind that Cheeses are living things, and they each have there own unique characteristics, even amongst cheeses of the same type and producer.
^ Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging.
.^ This is the most famous Catalan cheese produced by Josep and family just outside of Tarragona.
^ A member of the Brie family, this French soft-ripened cheese is made from sheep's milk and has a white creamy smooth interior and a flowery white edible rind.
^ Emmenthal is made in Emme valley on small family farms, where the art of making these huge (200 pound) cheeses is passed on from fathers to sons.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging.
^ Creamery, semi-firm to hard (depending on age), cow's milk cheese produced in Normandie.
.^ The cheese is pasteurized and animal rennet is used.
^ In conjunction with some of their associates in Bergamo, they produce the cheese using milk obtained locally.
^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
.^ Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging.
^ This artisanally produced semi-hard cheese has luscious depth with a great acidic balance.
^ Ours is a blend, and the cheese has a slightly buttery taste, strong but pleasant aroma, and a slightly acidic finish.
It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments.
.^ Indigent farmers made it for themselves, and for that reason, made larger wheels than the vora cheese, whose production is similar to that of Nisa.
^ Generally aged longer than the other blues of the region, with slightly less bluing and a sharp, robust flavor.
^ The cheese should be aged for no longer than 10 days and as such eaten as quickly as possible.
Curd processing
At this point, the cheese has set into a very moist gel.
.^ The draining of the curd lasts several days, once finished the cheese is taken out of the moulds, salted and allowed to dry on willow trellises.
^ In conjunction with some of their associates in Bergamo, they produce the cheese using milk obtained locally.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
.^ The resulting curd is cut into small pieces which release whey while being stirred.
This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F).
.^ Etorki is aged from 3-6 months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey.
^ The resulting curd is cut into small pieces which release whey while being stirred.
It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with
thermophilic starter bacteria which survive this step—either
lactobacilli or
streptococci.
.^ The cheese has a sweet and delicate taste, touched by a faintly acidic and salty flavor.
^ As the cheese ages the rind will develop light brown lines on the top, its flavor will become more complex, salty, mushroomy, and the pte 3 will become creamy.
^ Flavorful & salty to the finish as most Portuguese cheeses are.
.^ Similar to Castelmagno, this is a semi-firm cheese with a very unique, almost flaky texture.
^ They were able to take advantage of the lush countryside to make a full flavored cheese which is firm in texture yet rather crumbly as it is eaten when semi-hard or hard.
Some cheeses are salted from the outside with dry salt or brine washes.
.^ Ricotta Salata, or salted ricotta, is one of Italy's most unusual and least understood sheep's milk cheeses.
^ The draining of the curd lasts several days, once finished the cheese is taken out of the moulds, salted and allowed to dry on willow trellises.
Cheese factory in Holland
Other techniques influence a cheese's texture and flavor. Some examples:
.^ Of course we will gladly cut these cheeses down to a more manageable size for you however at 200 lbs it does make an impressive sight.
^ Sage leaves are soaked in water and chlorophyll and then this bright green liquid is added to the cheese curds producing a marbling effect and subtle herb flavor.
^ Traditional, creamery, stretched, curd cheese made from cow's milk.
The curd is also mixed (or
milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
.^ To achieve its splendid form, the curd 7 is ladled into a pyramid shaped mould that has holes in it.
^ Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes.
^ Etorki is aged from 3-6 months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey.
The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body.
Aging
.^ Aged three months, the texture and appearance are similar to Manchego yet the flavor exhibits characteristics of all three milks.
^ The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
^ The pte 3 is remarkable white with a fine texture, moist and soft and the taste has a rarefied sour flavor, followed by a saltiness, which turns to a sweet, nuttiness.
.^ This cheese, whose quality is strictly controlled by the French Cheese Board, is a close cousin of both Beaufort and Emmenthal cheeses.
^ It is the quality of the milk, the processing of the curd, the adding of penicillium roqueforti and finally the ripening in natural caves that give us this unique and remarkable cheese.
This aging period (also called ripening, or, from the French,
affinage) lasts from a few days to several years.
.^ As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
^ The smoked flavor comes from aging the cheese on abedul wood.
^ Aged for about 3 months, the flavor of the cheese fills your mouth and lingers at the finish.
This transformation is largely a result of the breakdown of casein proteins and
milkfat into a complex mix of
amino acids,
amines, and
fatty acids.
.^ As the cheese ages, blue and gray molds and yeast are produced on and under the leaves.
^ This cheese starts its life as a top quality Parmigiano-Reggiano, and the best wheels of the lot are hand selected to be aged for an additional year.
^ Its flavor is rich and buttery, due to the addition of sweet cream during the cheese making process.
.^ As with most cheeses, Peillout should always be served at room temperature so its full flavor is allowed to develop.
^ Once they make the cheese, it taken to their caves in Val Taleggio where it is aged for 70-80 days.
^ In the middle ages, it was already a favorite cheese amongst nobles, and aristocrats.
.^ Today people prefer it more matured which gives it a round appearance.
^ The smoked version, Scamorza Affumicate is more popular than the plain and is often used in pasta dishes.
^ We carry the more popular "hard" version of the cheese (aged 5-6 months) which is equally good as a table cheese as it is shaved over dishes.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
Types
Factors in categorization
Factors which are relevant to the categorization of cheeses include:
- Length of aging
- Texture
- Methods of making
- Fat content
- Kind of milk
- Country/Region of Origin
List of common categories
.^ The French are well-known for their expert ability to produce the world's best soft cheeses, and Rochebaron is no exception.
^ This style cheese is perhaps one of the most ancient in all of Piedmont, Italy.
^ A large quantity of this cheese is exported all over the world, especially to the United States.
In practice, no single system is employed and different factors are emphasised in describing different classes of cheeses. This typical list of cheeses includes categories from food writer Barbara Ensrud.
[13]
Fresh, whey and stretched curd cheeses
.^ Made in the Canton of Fribourg in west-central Switzerland, these hand made 80 pound wheels are aged in the same "caves" as is Emmenthal cheese.
.^ From the heart of the Barcelones Mountains in Catalunya, Spain, he makes the cheese using only his own and neighboring herders fresh, same-day milk.
.^ Handmade in Provence in the Dauphin region, this wonderful little cheese is rindless and made from 100% local cow's milk.
^ This little cow's milk cheese has a mild flavor, reminiscent of Brie with a slight acidity.
^ Other cheeses are derived from their dialectal words such as Raclette (to scrape) or Reblochon (from reblocher meaning to milk again).
.^ It is delicious when young, the pte 3 is fairly creamy & moist, the flavor fresh, tangy with the distinctive goat's milk flavor.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ Amarelo is a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's and goat's milk with a D.O.P. 1 designation.
.^ A soft, Camembert-like cheese, it has similar attributes, and is considered a mild full-flavored cheese.
^ Despite its distinct persillage 4 the taste remains mild, soft and creamy, and its strength only lies in its shape a long pyramid.
^ Wonderful for cheese lovers who enjoy soft tastes.
.^ Monje is a farmhouse Blue Cheese produced in one of the four towns of Asturias where blues are made.
^ Piave is a cow's milk cheese produced with milk from the Bruna Alpina race which are fed on fresh foliage from surrounding mountainous pastures.
^ Some say the cheese originated in Holland, others claim it was always produced in France.
Provencal
Brousse, Corsican
Brocciu, Italian
Ricotta,
Romanian Urda, Greek
Mizithra, and
Norwegian Geitost are examples.
.^ The cheese should be aged for no longer than 10 days and as such eaten as quickly as possible.
.^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
^ Caciocavallo is one of the pasta filata types of cheeses (like PROVOLONE and MOZZARELLA ), which means it has been stretched and shaped by hand.
.^ Traditional, creamery, stretched, curd cheese made from cow's milk.
^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
^ Every night, soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away.
Stored in brine, it can be shipped, and is known worldwide for its use on pizzas. Other firm fresh cheeses include
paneer and
queso fresco.
Classed by texture
Categorizing cheeses by firmness is a common but inexact practice.
.^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ Amarelo is a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's and goat's milk with a D.O.P. 1 designation.
^ Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream.
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Creamery, semi-firm to hard (depending on age), cow's milk cheese produced in Normandie.
^ Pepato is a hard sheep's milk cheese aged a minimum of 5 months.
.^ This cheese is mild, semi-soft, and fruity and has a distinctive buttery flavor.
^ The flavor will be quite bland, and the cheese will not be very creamy.
^ A soft, Camembert-like cheese, it has similar attributes, and is considered a mild full-flavored cheese.
Some well-known varieties include
Havarti,
Munster and
Port Salut.
.^ As it matures, it softens from a semi-soft texture.
^ Amarelo is a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's and goat's milk with a D.O.P. 1 designation.
^ Similar to Castelmagno, this is a semi-firm cheese with a very unique, almost flaky texture.
.^ It is a sharp cheese with a full, nutty flavor.
^ The cheese is rubbed with olive oil and paprika which gives it a pleasantly piquant flavor with a long finish.
^ Serpa, named for the town of the Baixo Alentejo, is straw yellow colored with a stronger flavor and aroma than cheese from Beira (such as Amarelo).
.^ Gouda is a traditional, creamery, semi-firm to hard cheese.
^ Amarelo is a soft to semi-soft cheese made from either sheep's milk or a mixture of sheep's and goat's milk with a D.O.P. 1 designation.
^ Similar to Castelmagno, this is a semi-firm cheese with a very unique, almost flaky texture.
Cheeses of this type are ideal for melting and are used on
toast for quick snacks.
Harder cheeses have a lower moisture content than softer cheeses.
.^ Generally aged longer than the other blues of the region, with slightly less bluing and a sharp, robust flavor.
^ As the cheese ages, blue and gray molds and yeast are produced on and under the leaves.
.^ The cheese is typically eaten semi-hard and hard.
^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ In turn, they will rub the cheese with a variety of dried herbs, for the evening or eating after dinner.
.^ The resulting curd is cut into small pieces which release whey while being stirred.
^ The cheese is typically eaten semi-hard and hard.
^ This semi-firm tomme, is a cooked, pressed, washed rind cheese.
.^ Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes.
^ This semi-firm tomme, is a cooked, pressed, washed rind cheese.
^ The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
A similar curd-washing takes place when making the
Dutch cheeses
Edam and
Gouda.
.^ Pepato is a hard sheep's milk cheese aged a minimum of 5 months.
^ Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging.
^ We carry the more popular "hard" version of the cheese (aged 5-6 months) which is equally good as a table cheese as it is shaved over dishes.
St. Pat Cow's
Milk Cheese
Classed by content
.^ In conjunction with some of their associates in Bergamo, they produce the cheese using milk obtained locally.
^ This sheep's milk cheese is produced in the Sogliano al Rubicone, region of Romagna.
^ The cheese is made from November through February using milk collected from a single milking.
.^ A fresh, cow's-milk cheese from Italy's Lombardy region.
^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
^ Traditional, creamery, stretched, curd cheese made from cow's milk.
.^ This sheep's milk cheese is produced in the Sogliano al Rubicone, region of Romagna.
^ Monje is a farmhouse Blue Cheese produced in one of the four towns of Asturias where blues are made.
^ Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream.
[14] .^ This cheese is made with the milk of Manech ewes.
^ It's other half is made of cow's milk.
^ Tradition calls for the cheese to be made from two portions of goats milk to one portion of cows milk.
.^ Suprme is a triple-cream, soft-ripened cows milk cheese.
^ It is a soft-white, vegetarian cheese made from cow's milk.
^ Saint Paulin is a semi-soft cheese made from cow's milk.
Soft-ripened and blue-vein
.^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
.^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ It is the result of a successful experiment that combined blue mold with a typically French soft, creamy cheese.
^ Similar to Castelmagno, this is a semi-firm cheese with a very unique, almost flaky texture.
.^ As it ages, its flavor will become more pronounced and the texture will become drier.
^ As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
.^ It is a soft-white, vegetarian cheese made from cow's milk.
^ It is a soft-white cheese of cylindrical shape.
^ The cheese is handmade; it takes an average of 3 hours to make one cheese and only 2 or 3 are made per person, per day.
.^ Sometimes the cheese is made only from goats milk, or a mixture of goat and cow milk.
^ Nevats rind is treated with a penicillum mold, enabling a beautiful bloomy white rind that transforms the curd.
^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
.^ Hmmm It is a soft-white cheese of brick shape with a natural white rind.
^ Its rind looks like white velvet.
^ It is a soft, snow-white, disk-shaped cheese and has no rind.
.^ It is distinguished from other cheeses by the mold growth on the rind.
^ The rind is washed and has a rose-orange color.
^ As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
.^ A member of the Brie family, this French soft-ripened cheese is made from sheep's milk and has a white creamy smooth interior and a flowery white edible rind.
^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Hmmm It is a soft-white cheese of brick shape with a natural white rind.
.^ If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.
^ Napoleon liked the cheese, and from that moment Camembert became known by its contemporary name.
^ Typical representatives of the French goat cheese family are soft cheeses with white mould, like Camembert.
.^ Also called Danish blue cheese, this rich cow's milk cheese is milder and less complex than Roquefort, but has a zest all its own.
^ Rochebaron is made by injecting their delicious soft-as-Brie cheese with the same mold, penicillium roqueforti, that is used to produce Roquefort.
^ It is the quality of the milk, the processing of the curd, the adding of penicillium roqueforti and finally the ripening in natural caves that give us this unique and remarkable cheese.
.^ Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes.
^ Etorki is aged from 3-6 months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey.
^ The curd is piled in the center of a cloth, square corners are knotted and twisted together and the cheese is pressed and twisted for a few days.
.^ As the cheese ages, blue and gray molds and yeast are produced on and under the leaves.
^ In aged types, like the Robiola della Valsassina, the cheese is aged in natural caves, where it forms a thin rind of a pinkish color veiled by a layer of greenish mold.
.^ The texture is creamy and the calvados gives the cheese a distinct apple aroma.
^ Serpa, named for the town of the Baixo Alentejo, is straw yellow colored with a stronger flavor and aroma than cheese from Beira (such as Amarelo).
^ This cheese is mild, semi-soft, and fruity and has a distinctive buttery flavor.
.^ Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould.
^ It has narrow, blue-green veins and a wrinkled tan-brown rind which is not edible.
^ After about fifteen days of aging, its delicate white rind becomes covered with little blue molds, and the taste is reminiscent of hazelnut.
Their texture can be soft or firm.
.^ This cheese is often confused with, or used instead of "Parmigiano" since they have a similar flavor and texture and Grana is usually less expensive.
^ As with most cheeses, Rocastin should always be served at room temperature so its full flavor is allowed to develop.
^ Rather than overwhelming the flavor of the cheese itself, as some smoking methods tend to do, here the inherent richness of Raclette is merely enhanced with smoky nuances.
.^ Stilton is milder, and drier than Roquefort or Gorgonzola, with a slightly bitter note.
Processed cheeses
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt,
preservatives, and
food coloring. It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in
aerosol cans.
Eating and cooking
At
refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened
butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold.
.^ If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.
^ As with most cheeses, especially mild ones, Brie should be served at room temperature.
^ As with most cheeses, Peillout should always be served at room temperature so its full flavor is allowed to develop.
If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.
[15].^ As with most cheeses, Peillout should always be served at room temperature so its full flavor is allowed to develop.
^ As with most cheeses, especially mild ones, Brie should be served at room temperature.
^ As with most cheeses, Rocastin should always be served at room temperature so its full flavor is allowed to develop.
.^ To make Gruyre, raw milk is heated to 93 F and liquid rennet is added for curdling.
When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid.
.^ It is produced by Robert Rouzaire, one of the few remaining affineurs of soft-ripened cheeses.
^ They were able to take advantage of the lush countryside to make a full flavored cheese which is firm in texture yet rather crumbly as it is eaten when semi-hard or hard.
[16] .^ The rich and high protein milk is particularly apt for cheese making and imparts the special sweetness so characteristic of the cheese.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
When cooked, these cheeses just get firmer as water evaporates.
.^ Rather than overwhelming the flavor of the cheese itself, as some smoking methods tend to do, here the inherent richness of Raclette is merely enhanced with smoky nuances.
^ One gathers round a table, cuts the cheese in half and then melts the cheese over a Raclette machine or other heating device (originally a fire).
Many of these can be coaxed into melting smoothly in the presence of acids or
starch.
.^ We carry the more popular "hard" version of the cheese (aged 5-6 months) which is equally good as a table cheese as it is shaved over dishes.
^ Chaource is a good example of a cheese that does not require a long period of affinage 2 .
[17] Elastic stringiness is a quality that is sometimes enjoyed, in dishes including
pizza and
Welsh rarebit.
.^ In turn, they will rub the cheese with a variety of dried herbs, for the evening or eating after dinner.
^ Served melted with baked potatoes and cooked and cured meats, the cheese demonstrates all its delicious gustative qualities.
.^ If you want to get historical & technical, cheese was originally made simply as a means to preserve milk before refrigeration existed.
^ Cheshire does come in a white version, which some in Cheshire say is the real thing, but because the annatto does nothing to the flavor the real one is the orange version.
^ This was one of the first cheeses to be made commercially using ultrafiltration, a method of extracting the solids from liquid milk, which gives a much higher yield of solids than when traditional means are used.
As its temperature continues to rise, cheese will
brown and eventually burn.
.^ A true specialty item, Tte de Moine's flavor is best revealed when served using its own machine the Girolle.
^ This cheese is mild, semi-soft, and fruity and has a distinctive buttery flavor.
^ The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
Health and nutrition
In general, cheese supplies a great deal of
calcium,
protein,
phosphorus and
fat. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium.
.^ The rich and high protein milk is particularly apt for cheese making and imparts the special sweetness so characteristic of the cheese.
^ It takes about 12 gallons of milk to make a wheel of cheese weighing about 9 pounds.
[18]Cheese potentially shares other nutritional properties of milk.
.^ The cheese is handmade; it takes an average of 3 hours to make one cheese and only 2 or 3 are made per person, per day.
^ The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows.
^ Many people consider it one of the most interesting French cheeses.
.^ This is why this cheese is traditionally low in fat content (20-40 %).
^ The cheese is handmade; it takes an average of 3 hours to make one cheese and only 2 or 3 are made per person, per day.
^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
[20] This seeming discrepancy is called the
French paradox; the higher rates of consumption of
red wine in these countries is often invoked as at least a partial explanation.
Some studies claim that cheddar, mozzarella, Swiss and American cheeses can help to prevent
tooth decay.
[21][22] Several mechanisms for this protection have been proposed:
[citation needed]
Controversy
Effect on sleep
A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes
nightmares, the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a
fortnight claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep.
.^ Keep in mind that Cheeses are living things, and they each have there own unique characteristics, even amongst cheeses of the same type and producer.
^ Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging.
.^ Saint Agur is characterized by generous blue veining on a smooth ivory pte 3 and has none of the harshness associated with some blue cheeses.
However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested.
[23] Cheese contains
tryptophan, an amino acid that has been found to relieve stress and induce sleep.
[24]Casein
Like other dairy products, cheese contains
casein, a substance that when digested by humans breaks down into several chemicals, including
casomorphine, an
opioid peptide. In the early 1990s it was hypothesized that
autism can be caused or aggravated by opioid peptides.
[25] Based on this hypothesis, diets that eliminate cheese and other dairy products are widely promoted.
[citation needed] Studies supporting these claims have had significant flaws, so the data are inadequate to guide autism treatment recommendations.
[26]Lactose
.^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream.
^ The ripening of this cheese takes place in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
[27] Nevertheless, people with severe lactose intolerance should avoid eating dairy cheese.
.^ Generally the same kind of cheese is produced in surrounding areas, as is the case with Emmenthal.
^ A versatile cheese, Bra' Duro is a product of the town of the same name and was awarded the D.O.P. 1 in 1996.
^ The method of production is the same as the Dutch cheese Edam.
As an alternative, also for
vegans, there is already a wide range of different
soy cheese kinds available.
.^ This cheese is Brie's little brother, some people consider it the grandfather.
.^ This genuine cheese owes it salty flavor to the area's soil, which has a high concentration of underlying bedrock salt, and thus produces grass containing hi salt levels.
^ Made in the Canton of Fribourg in west-central Switzerland, these hand made 80 pound wheels are aged in the same "caves" as is Emmenthal cheese.
Pasteurization
.^ Cheese connoisseurs appreciate it around the world.
^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
^ This is a raw milk cheese that comes from the farms in the Rhone-Alps area of France.
The U.S.
Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including
listeriosis,
brucellosis,
salmonellosis and
tuberculosis".
[28] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days.
.^ This is a cheese made from 100% sheep's milk.
^ The local shepherds have made ewes milk cheeses in the French Pyrenees for 4,000 years.
^ This cheese is made with the milk of Manech ewes.
[29] .^ Keep in mind that Cheeses are living things, and they each have there own unique characteristics, even amongst cheeses of the same type and producer.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
Compulsory pasteurization is controversial.
.^ But most just love the rich flavor of the double cream cheese all by itself.
^ This cheese is often confused with, or used instead of "Parmigiano" since they have a similar flavor and texture and Grana is usually less expensive.
^ A soft, Camembert-like cheese, it has similar attributes, and is considered a mild full-flavored cheese.
.^ Perail is a traditional, un-pasteurized, natural-rind cheese made from sheep's milk.
^ Parmigiano -Reggiano is a traditional, un-pasteurized, hard cheese made from skimmed cow's milk.
^ An un-pasteurized, smoked, sheep's milk cheese aged 8 months.
[30] .^ Some cheeses and/or information may be missing.
^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
^ In conjunction with some of their associates in Bergamo, they produce the cheese using milk obtained locally.
[citation needed].^ A member of the Brie family, this French soft-ripened cheese is made from goat's milk and has a white creamy smooth interior and a flowery white edible rind.
^ It is the result of a successful experiment that combined blue mold with a typically French soft, creamy cheese.
^ Produced in the heart of the Aveyron, France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream.
[31]
World production and consumption
Worldwide, cheese is a major
agricultural product.
.^ One of the very few Pecorino Romano cheeses still produced in the countryside of Rome; therefore, according to tradition, it is referred to as "Genuine" Pecorino Romano.
^ Only four producers make the cheese, one large factory and three artisans, our brand being artisanal.
^ Comt is perhaps the most popular cheese in France, with well over 37,000 tons produced annually.
The largest producer of cheese is the United States, accounting for 30% of world production, followed by Germany and France.
.^ Chaumes is one of the most popular cheeses in France, produced by the "Fromageries des Chaumes", one of the most famous and the biggest cheese making company.
.^ Edam is second only to Gouda as Holland's most exported cheese.
^ This cheese is the same as the top crafted Camembert cheeses, only instead of originating in Normandy, it comes from the village of Charcenne in the Haut-Savoie.
[33] Only 30% of French production, the world's largest exporter, is exported.
.^ A large quantity of this cheese is exported all over the world, especially to the United States.
^ This cow's milk cheese was first produced in 1956, which makes it very young in the world of cheese, considering it's estimated that cheese has been around for 5000 years.
^ Comt is perhaps the most popular cheese in France, with well over 37,000 tons produced annually.
Top cheese exporters (Whole Cow Milk only) - 2004
(value in '000 US $)[34] |
 France |
2,658,441 |
 Germany |
2,416,973 |
 Netherlands |
2,099,353 |
 Italy |
1,253,580 |
 Denmark |
1,122,761 |
 Australia |
643,575 |
 New Zealand |
631,963 |
 Belgium |
567,590 |
 Ireland |
445,240 |
 United Kingdom |
374,156 |
Germany is the largest importer of cheese. The UK and Italy are the second- and third-largest importers.
[35].^ The cheese is handmade; it takes an average of 3 hours to make one cheese and only 2 or 3 are made per person, per day.
(
Feta accounts for three-quarters of this consumption.)
.^ Chaumes is one of the most popular cheeses in France, produced by the "Fromageries des Chaumes", one of the most famous and the biggest cheese making company.
.^ Comt is perhaps the most popular cheese in France, with well over 37,000 tons produced annually.
^ This style cheese is perhaps one of the most ancient in all of Piedmont, Italy.
^ Chaumes is one of the most popular cheeses in France, produced by the "Fromageries des Chaumes", one of the most famous and the biggest cheese making company.
In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between 1970 and 2003. The consumption per person has reached, in 2003, 14.1 kg (31 lb).
.^ Cow's-milk mozzarella (such as most domestic ones) are balls of fresh cheese swimming in brine, with a similar texture to authentic mozzarella, but absolutely tasteless.
^ Caciocavallo is one of the pasta filata types of cheeses (like PROVOLONE and MOZZARELLA ), which means it has been stretched and shaped by hand.
^ It is also one of the main ingredients in a classic Swiss fondue.
[38]
Cultural attitudes
A cheese merchant in a French market
A traditional Polish sheep's cheese market in
Zakopane, Poland.
.^ Many cheese names refer to the area or region from which they come, as in Crottin de Chavignol, or Brie de Meaux (coming from Chavignol & Meaux respectively).
^ The cheese dates back to Roman times when it was used as a form of money exchanged for other essential goods.
Cheese is rarely found in
East Asian dishes, as
lactose intolerance is relatively common in that part of the world and hence dairy products are rare.
.^ This unusual cheese is made from un-pasteurized goat's or sheep's milk.
^ Traditional, creamery, stretched, curd cheese made from cow's milk.
^ It is made from pasture fed cow's milk.
.^ Named after the Dutch town of Gouda, just outside Rotterdam, it accounts for more than 60% of the cheese produced in Holland and it has a very long history.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
^ Its flavor is mild and delicate similar to but slightly more acidic than cream cheese.
[39] .^ A hard textured cheese with a natural ashed rind, this cheese has a complex, sharp flavor that will appeal to a wide number of cheese lovers.
^ The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
^ They were able to take advantage of the lush countryside to make a full flavored cheese which is firm in texture yet rather crumbly as it is eaten when semi-hard or hard.
.^ The cheese is pasteurized and animal rennet is used.
[40] .^ The cheese is pasteurized and animal rennet is used.
^ The recipe is based on a cheese that has for centuries been made by local shepherds.
.^ Though many cheese aficionados (myself not excluded) may sneer at this cheese "processed" cheese, many who have tried it cant seem to get enough of it.
(See
Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.
.^ The cheese is pasteurized and animal rennet is used.
^ It is a soft-white, vegetarian cheese made from cow's milk.
.^ The cheese is pasteurized and animal rennet is used.
^ The cheese is made from November through February using milk collected from a single milking.
^ Monje is a farmhouse Blue Cheese produced in one of the four towns of Asturias where blues are made.
.^ Okay, perhaps the real reason that we eat cheese everyday is because we love it, and we promise that we will always do our utmost so that you and your customers are always provided with cheeses that you will love too.
^ Some say the cheese originated in Holland, others claim it was always produced in France.
^ Available all year round, this cow's milk cheese is known by some as Faux (fake) Vacherin.
.^ In turn, they will rub the cheese with a variety of dried herbs, for the evening or eating after dinner.
^ Some time after that France alone was said to have 365 varieties of cheese, one for every day of the year, but there are certainly even more than that now.
^ Bluish-green and even reddish mold on their rinds; sticky, pungent smelling cheeses that could clear a room these could be descriptions of the most heavenly cheese you'll ever eat.
.^ Not all feta cheese tastes the same.
^ This washing of the rind produces a slightly corrugated and humid, yellow coating which turns red over time and protects the cheese as it ages.
^ Though many cheese aficionados (myself not excluded) may sneer at this cheese "processed" cheese, many who have tried it cant seem to get enough of it.
He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."
[41]
Collecting cheese labels is called "tyrosemiophilia".
[42]See also
Notes and references
- Notes
- ^ Fankhauser, David B. (2007). "Fankhauser's Cheese Page". http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML. Retrieved 2007-09-23.
- ^ Simpson, D.P. (1979). Cassell's Latin Dictionary (5 ed.). London: Cassell Ltd.. pp. 883. ISBN 0-304-52257-0.
- ^ "The History Of Cheese: From An Ancient Nomad’s Horseback To Today’s Luxury Cheese Cart". The Nibble. Lifestyle Direct, Inc.. http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp. Retrieved 2009-10-08.
- ^ Jenny Ridgwell, Judy Ridgway, Food around the World, (1986) Oxford University Press, ISBN 0-19-832728-5
- ^ Vicki Reich, Cheese January 2002 Newsletter
- ^ History of Cheese. [1] accessed 2007/06/10
- ^ "British Cheese homepage". British Cheese Board. 2007. http://www.britishcheese.com/. Retrieved 2007-07-13.
- ^ Quoted in Newsweek, October 1, 1962 according to The Columbia Dictionary of Quotations (Columbia University Press, 1993 ISBN 0-231-07194-9 p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
- ^ Smith, John H. (1995). Cheesemaking in Scotland - A History. The Scottish Dairy Association. ISBN 0-9525323-0-1. . Full text (Archived link), Chapter with cheese timetable (Archived link).
- ^ Cecil Adams (1999). "Straight Dope: How did the moon=green cheese myth start?". Retrieved October 15, 2005.
- ^ Anon (1st April 2006). "Hubble Resolves Expiration Date For Green Cheese Moon". Astronomy Picture of the Day. NASA. http://antwrp.gsfc.nasa.gov/apod/ap060401.html. Retrieved 2009-10-08.
- ^ McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2. p 54. "In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made."
- ^ Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7
- ^ "Moose milk makes for unusual cheese". The Globe and Mail. 26 June 2004. http://www.theglobeandmail.com/servlet/ArticleNews/TPStory/LAC/20040626/MOOSE26/TPEntertainment/Style. Retrieved 2007-08-27.
- ^ (McGee 2004, p. 63)
- ^ (McGee 2004, p. 64)
- ^ (McGee 2004, p. 66)
- ^ Nutritional data from CNN Interactive. Retrieved October 20, 2004.
- ^ Center for Science in the Public Interest (2001). "Don't Say Cheese". Retrieved October 15, 2005.
- ^ McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk.
- ^ National Dairy Council. "Specific Health Benefits of Cheese." Retrieved October 15, 2005.
- ^ The Pharmaceutical Journal, Vol 264 No 7078 p48 January 8, 2000 Clinical.
- ^ Sleep Study, 2005
- ^ Cheese Facts, I Love Cheese, 2006. [2].
- ^ Reichelt KL, Knivsberg A-M, Lind G, Nødland M (1991). "Probable etiology and possible treatment of childhood autism". Brain Dysfunct 4: 308–19.
- ^ Christison GW, Ivany K (2006). "Elimination diets in autism spectrum disorders: any wheat amidst the chaff?". J Dev Behav Pediatr 27 (2 Suppl 2): S162–71. doi:10.1097/00004703-200604002-00015. PMID 16685183.
- ^ Lactose Intolerance FAQs from the American Dairy Association, Retrieved October 15, 2005.
- ^ FDA Warns About Soft Cheese Health Risk". Consumer Affairs. Retrieved October 15, 2005.
- ^ Chris Mercer (2005). "Australia lifts Roquefort cheese safety ban". Retrieved October 22, 2005.
- ^ Janet Fletcher. "The Myths about Raw-Milk Cheese". Retrieved October 15, 2005.
- ^ Listeria and Pregnancy. Retrieved February 28, 2006.
- ^ United States Department of Agriculture for the US and non European countries in 2006 [3]and Eurostat for European countries in 2008 [4]
- ^ Sources: FAO and Eurostat.
- ^ UN Food & Agriculture Organisation (FAO)[5]
- ^ Source FAO
- ^ CNIEL
- ^ Cidilait, Le fromage
- ^ USDA
- ^ Rebecca Buckman (2003). "Let Them Eat Cheese". Far Eastern Economic Review 166 n. 49: 41. Full text.
- ^ Toronto Public Health. Frequently Asked Questions about Halal Foods. Retrieved October 15, 2005.
- ^ McGee p 58, "Why Some People Can't Stand Cheese"
- ^ Cheese label.
- References
External links
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