The process of making cheese is a scientific process that has never been easy to regulate. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavorful cheese. Following analytical tests of cheese characteristics may help produce good cheese, but if you are after the good ol’ traditional cheese, pure luck is what you need.
It can be difficult to create standards for cheese because each kind has a unique range of characteristics, and a cheese that does not meet the requirement will not taste good and will be inferior. For example, good soft blue cheese has high moisture and pH content, but cheddar does not.
Certain rules are implemented in order to make sure that the consumer will buy only authentic cheeses. France, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.
The Appellation of Controlled Origin or appellation d’origine controlee is label which means that the product bearing that label is local to a particular region, keeping the characteristics and the standards of that region as well. Typically, food from a certain region must also be produced in a particular way to qualify for the appellation label there are national inspectors who will make sure that the food producers comply with the standards and maintain quality.
However, not everything in the market bears the appellation label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers will be assured that the foods they buy are not cheap counterfeit of knockoff versions.
Cheeses and wines are most often labeled with an appellation of controlled origin, and one particular type of cheese that bears this distinct mark is the Gruyere Cheese. This particular cheese is creamy and pale, with small holes and a slightly granular taste. Unlike other Swiss cheese, the holes of the Gruyere cheese rarely gets bigger than the size of a pea, with the holes widely dispersed within the cheese. Its flavor is very different from other Swiss cheeses, but is not too strong or overpowering. That is why, the Gruyere cheese makes a great complement to quiches, soups, salads, and pastas. Gruyere cheese can be served sliced or grated, depending on your preference.
For your next cheese and wine party look for the cheese that exceeds production and state standards. Of course, serving a run of the mill cheese is a bad idea. So check for the appellation of controlled origin seal. Order Gruyere cheese today!
Find other articles about Gruyere Cheese.
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