CHEESE

1. CHEESE

2. 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

3. 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

4. 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)

5. 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)

6. 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

7. CHEESE TYPE • BLUE- MOLD! VEINS, CRATERS, SHARP-EDGED, PUNCHY COMPLEX. (GORGONZOLA, ROQUEFORT, STILTON)

8. 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.

9. 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)

10. 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.

11. 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.

12. 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.

13. 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

14. 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

15. 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

16. 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

17. 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.

18. FONTINA VAL D’AOSTA • The flavor is rich and nutty with hints of truffle and apple. • A central ingredient in Fondutta • WINE-BARBARESCO

19. 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

20. 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

21. 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

22. TOMME DE CHEVRE • GOATS MILK – FRENCH – SEMI SOFT - PASTEURIZED • PROVENCE REGION AND CORSICA • SLIGHTLY SALTED TANG WITH SUBTLE BACKGROUNDS OF TARRAGON AND WHITE WINE

23. 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

24. 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

25. 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

26. COMTE • AROMAS OF BUTTER AND HAZELNUTS. • FLAVOR IS FRUITY AND SWEETER THAN ITS SWISS COUSINS • WINE-RHONE RED

27. 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

28. 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

29. PECORINO GINEPRO • Vinegar creates crunchy, bittersweet-chocolate looking rind • Juniper gives gin bite with underlying sweetness • WINE-NEBBIOLO

30. 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

31. 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.

32. 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.

33. 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.