Making cheese has never been an easily regulated, scientific process. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavorful cheese. Although good cheese can be produced by following analytical tests of cheese characteristics, traditional cheese is made with sheer luck alone.
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, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds 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 such a label means that the government feels that the raw materials from which the food is made is of high production quality. The appellation label has been established in order to assure the consumers that what they buy is authentic and is not cheap counterfeits or knockoff versions.
Wines and cheeses usually bear the appellation of controlled origin label, 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. 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 means that the Gruyere cheese makes a very good ingredient for 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. 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.
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