1. Raw cow milk

2. TSG protected

3. Made in Holland

4. Uses microbial rennet

5. Pairs well with Bourbon

6. Aged 2 years

Marie Harel

Ile-de-France

(outside Paris)

Roquefort

1925

Taleggio

Stracchino aka Crescenza

1, Pasteurized Cow milk

2. Animal Rennet

3. Auvergne, France

4. Wine Pairing: Sweet wines

5. Food Pairing: Honey, chocolate

Ricotta is made

from whey that

is drained off while

making cheeses such as

mozzarella

and

provolone.

Nottinghamshire

Derbyshire

Leicestershire

Long Clawson Dairy

Websters

Tuxford and Tebbett Creamery

Cropwell Bishop

Colston Bassett Dairy

Beaufort 

and

Gruyere

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.

Appenzeller: 3 - 5 Facts

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:

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:

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

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

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:

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:

1. Raw Friesian milk

2. Vegetarian Rennet

3. Hard Cheese

4. Made in Shropshire, England

5. Wine Pairing: Cabernet

6. Food Pairing: Fig Cake

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:

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)

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

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

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

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

Traditional Swiss - Slightly lower fat (~28-30%fat, ~46-48% fdm)

Baby Swiss - Higher Fat(~30-32% fat, ~48-50% dry matter)

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

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

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

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

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

Location: Burgundy, France departments of Cote d/Or, Yonne and Haute

Milk must come from three breeds of cows: Brune, Simmental, Montbeliarde

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

#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.

No.

Lactic (fresh milk)

Fruity (Apricot, chestneut, walnut)

Roasted (Fresh bread crust)

Vegetable (Hay, straw)

Animal (Meat stock)

Spicy (vanilla, pepper)

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

Lombardy

Aged 60 days

Developed in the 1930s

"Sweet"

Most popular of the Gorgs

Aged more than 90 days

Morning and evening milk

Lombardy

Tired milk

90% humidity 5C degrees

30-40 days aged

stored on jute cloth and wooden trays

brine washed

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

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.

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.

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

1000 years old

#1 DOP cheese in the world

Cheaper than Parm/Reg

Cannot be call Parmesan.

Shepherd's Cheese

Made in Tuscany

Pecora = Sheep in Italian

Caramel flavor

DOP

Natural rind with a little olive oil smear.

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.

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.

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.

Grubb Family (Jane and Louie)

Pateurized

Vegetarian

Ireland, Tipperary

Farmhouse Cheese

Softer due to error when making a batch of cheese.

Cork, Ireland

Raw Milk

Animal Rennet

Washed Rind

AOC

milk from 3 cows: french simm, montbeliardi, brune

washed in marc de bourgogne

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.

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

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.

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.

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

Wrapped in sycamore, maple or chestnut leaves

PGI Protected

Goat and cows milk - Pasteurized

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.

Vermont Shepherd

Verano

Vermont

RAw Sheep Milk

David and Cindy Major

Semi-Hard

Alpine style

Geotrichum and p. candidum

Geo blooms first

Jasper Hill Farm Cellars

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)

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, 

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.

Pasta Filata style cheese made in Greece.

Similar to provolone.

Pasteurized milk.

Sheep and goat combo.

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.

must be made from raw milk.

DO

Made in Basque

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

Most made from pasteurized milk

Only 10% from raw.

Named after Cantal.

Those aged in RR tunnel are the best.

Nutty

Aged 180 days.

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.

Created by Roussel

AOC

Pasteurized

Best between November and May

Originally Salers cow - now a mixture with Montbelliarde cows.

Matured for 5 weeks.

Natural rind

AOC

Forerunner of Roquefort

Pasteurized

aged 3 months

open texture

creamier than stilton

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.

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

AOC

Normandy

Square shaped

washed rind

geotrichum and rouge bacteria

8 producers as of 2006

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.

AOC

Raw

From Middle Ages

Reblochon = milking a second time

cheated the monks out of tax by only half milking.

France - Loire

Pine bark to wrap cheese

RAw Milk

Brined

21 days aged

eat with a spoon

tastes of pine tree

Switzerland

Pine bark to wrap cheese

RAw milk

Brined

21 days aged

Interior soft and creamy - eat with a spoon

tastes like pine tree

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

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

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

Raw

Cave-Aged

Pastured or hay-fed cows

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