The process of making cheese is a scientific process that has never been easy to regulate. Usually, good quality cheese is a result of the dedication to make flavorful cheese by an experienced and perhaps a lucky cheese maker. Although following analytical tests of cheese characteristics may produce a good cheese, traditional cheese making has always been an endeavor of luck.
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, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.
Certain rules are implemented in order to make sure that the consumer will buy only authentic cheeses. 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. And because cheese is made to be eaten by humans, extreme care is taken to make sure that the materials used are of the highest quality possible, most especially if the cheese is intended for export a stricter set of standards are implemented and should be met.
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 it indicates that the government is confident that the raw materials used to produce a certain product is of the best production quality 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. It is a creamy, pale cheese that has small holes and with a slight granular taste. Unlike most Swiss cheeses, the holes found on Gruyere cheese are about the size of a pea and are widely immersed within the cheese. Its taste is also different from the regular Swiss, but neither too strong nor overpowering. That is why, the Gruyere cheese makes a great complement to quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.
Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. Of course, serving a run of the mill cheese is a bad idea. Check for the appellation of controlled origin seal. Order Gruyere cheese today!
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