PostsCheese making is a scientific process that has never been easily regulated. Usually, good quality cheese is a result of the dedication to make flavorful cheese by an experienced and perhaps a lucky cheese maker. 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.
Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, good soft blue cheese has high moisture and pH content, but cheddar does not.
There are certain regulations that exist to make sure that only authentic cheese are sold to consumers. France, being a great contributor to the production of natural cheeses, has been granting certain regions monopolies on the production of certain types 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 a label that indicates that an agricultural product is from a specific region, maintaining a certain set of standards local to that region. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.
However, not all products in the market have the appellation of controlled origin label. Qualifying for such a label means that the government feels that the raw materials from which the food is made is of high production quality. This label has been established so that consumers will be assured that the foods they buy are not cheap counterfeit of knockoff versions.
Wines and cheeses are usually the items labeled with an appellation of controlled origin, and one particular type of cheese that has this distinct mark is the Gruyere Cheese. Gruyere cheese is a creamy, pale cheese with small holes and a slightly granular texture. But unlike most Swiss cheeses, the holes of the Gruyere cheese are no bigger than the size of a pea and are widely spread within the cheese. Its taste is also different from other Swiss cheeses, but is not strong or overpowering. That is why, the Gruyere cheese makes a great complement to quiches, soups, salads, and pastas. You can have the Gruyere cheese sliced or great, depending on your mood.
For your next cheese and wine party look for the cheese that exceeds production and state standards. You would not want to serve your guests run of the mill cheese, right?. Check for the appellation of controlled origin seal. Order Gruyere cheese today!
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