The process of making cheese is a scientific process that has never been easy to regulate. Good quality cheese is more often that not, a result of sheer luck and a sign of experience from a dedicated cheese maker who wants to produce tasty 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.

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, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.

Regulations exist in order to assure the consumer that the cheese he will purchase is authentic. 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 means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. 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 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.

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. 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 means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have the Gruyere cheese sliced or great, depending on your mood.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. Next time you host a wine and cheese party, make sure the cheese you serve is not run of the mill. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

Check out other stories about Gruyere Cheese.

Tags : Cheese, Cooking, desserts, dining, Recipes
Categories : Cooking