CHEESE

MILK TYPE

GOAT-LESS FAT AND TENDS TO TASTE LIGHTER AND FRESHER, TANGY TASTE

COW-ACCOUNT FOR THE MAJORITY OF CHEESE. VARY IN TYPE, TEXTURE, AND FLAVOR

SHEEP-HAVE THE FATTIEST MILK, TRANSLATES INTO RICH , HEARTY CHEESE

RAW VS. PASTEURIZED

UNITED STATES-ALL CHEESE THAT IS LESS THAN 60 DAYS OLD, BY LAW, BE MADE FROM PASTEURIZED MILK. THIS IS TRUE FOR IMPORTED CHEESE.

PASTEURIZATION RESULTS IN A CHEESE THAT HAS LESS FLAVOR AND A GUMMIER TEXTURE

CHEESE TYPE

FRESH-YOUNG, TART, TANGY, LEMONY, SMOOTH, MOIST , CREAMY. NO RIND. (CHEVRE, MOZZARELLA)

BLOOMY-REFERS TO THE SNOWY, FLUFFY, “BLOOMING” RIND. BUTTERY, DECADENT, PILLOWY. FLUFFY, RICH. MILD TO MUSHROOMY. EDIBLE RIND. (BRIE, CAMEMBERT, TRIPLE CREMES)

CHEESE TYPE

WASHED RIND-WASHED IN BRINE, BEER, WINE, SPIRITS. PUNGENT, STINKY, FRUITY, MEATY, INTENSE, AROMATIC. VIBRANT PINK TO ORANGE EDIBLE RIND. (LIVAROT, TALEGGIO)

SEMISOFT-PLIABLE, EARTHY, WET STRAW, HAY, LEAVES. (FONTINA, GARROTXA)

CHEESE TYPE

FIRM-DENSE BUT SUPPLE. GRASSY, EGGY, SHARP. THICK, NATURAL RIND, NOT TYPICALLY EATEN. (CHEDDAR, GRUYERE, MANCHEGO)

HARD-DRY, CRUNCHY, CARAMELLY, BUTTERSCOTCHY, GRAINY. (PARMIGIANO-REGGIANO, PECORINO

CHEESE TYPE

BLUE- MOLD! VEINS, CRATERS, SHARP-EDGED, PUNCHY COMPLEX. (GORGONZOLA, ROQUEFORT, STILTON)

CONTROLLED DESIGNATION OF ORGIN EUROPEAN COUNTRIES BESTOW

THIS ON FOODSTUFFS WITH THE HIGHEST QUALITY.

THEY ARE OFTEN PRODUCED USING TRADITIONAL METHODS AND USUALLY PRODUCED IN A UNIQUE ENVIRONMENT.

CONTROLLED DESIGNATION OF ORGIN FRANCE-A.O.C. (APPELLATION

D’ORIGINE CONTROLEE) ITALY-D.O.P. (DENOMINAZIONE DI

ORIGINE PROTETTA) PORTUGAL- D.O.P (DENOMINACAO

DE ORIGEN PROTEGIDA) SPAIN-D.O. (DENOMINACION DE

ORIGEN)

CONTROLLED DESIGNATION OF ORGIN GUARANTEES THE FOLLOWING:

ORGIN-THE MILK IS PRODUCED IN A PRECISE GEOGRAPHICAL AREA

TRADITION-TRADITIONAL CHEESEMAKING METHODS ARE USED. THEY MAY GO BACK THOUSANDS OF YEARS AND PRODUCE THE “UNIQUE” RECIPE FOR THE CHEESE.

CONTROLLED DESIGNATION OF ORGIN CHARACTER-CHARACTERISTICS ARE

CONTROLLED SUCH AS SHAPE, SIZE, RIND, TEXTURE, AND MINIMUM FAT ARE REGULATED.

AUTHENTICITY-THE GOVERNING COUNTRY GUARANTEES AUTHENTICITY AND QUALITY.PRODUCERS SUBMIT TO APPROVAL BY A COMMISSION.

BURRATA

ITALY-COW’S MILK, PASTEURIZED, FRESH CHEESE

MOZZARELLA CURDS ARE PLUNGED INTO HOT WHEY UNTIL THEY BECOME ELASTIC, CUT INTO STRIPS, PLUNGED AGAIN, KNEADED, STRETCHED AND PULLED INTO A SMOOTH BALL.

BURRATA

THE BALL IS LEFT HOLLOW, TO BE FILLED WITH UNCOOKED CURDS AND FLAKES OF MOZZARELLA. GIVES THE CENTER A SOUPY TEXTURE.

THE CENTER CONTINUES TO FERMENT, CREATING A FLAVOR THAT IS GAMIER AND STRONGER THAN OTHER FRESH MOZZARELLA.

WINE-SOAVE-DRY WHITE WINE-VENETO, ITALY

DELICE DE BOURGOGNE

FRANCE-COW’S MILK, PASTEURIZED, BLOOMY-BURGUNDY REGION OF FRANCE

TRIPLE CRÈME-ABOVE 75 PERCENT FAT

BRIE IS ABOUT 50 PERCENT FAT, THIS CHEESE RUNS ABOUT 82% FAT

DELICE DE BOURGOGNE

RICH IN FLAVOR WITH A PUNGENT AND MOLDY RIND WITH STRAW AND MUSHROOM AROMAS. SALTY, EARTH FINISH.

WINE-WHITE BURGUNDY, CHARDONNAY-LIGHT ON THE OAK

ROBIOLA BOSINA

ITALY- COW, SHEEP’S MILK-PASTUERIZED-BLOOMY

Piedmont region Luscious slab of creamy buttery

goodness. Addition of sheeps milks give it some

tang. Inside is meant to be runny. WINE-PROSECCO

FONTINA VAL D’AOSTA

ITALY-COW’S MILK-RAW-WASHED RIND-D.O.P. PROTECTED

Nothing like the red rind cheese that we know of, the real Fontina is protected and made in Italy.

Cheese has been made in the 1200s from the milk of alpine grazing cows.

FONTINA VAL D’AOSTA

The flavor is rich and nutty with hints of truffle and apple.

A central ingredient in Fondutta WINE-BARBARESCO

MUENSTER GEROME

FRANCE – COWS MILK – RAW – WASHED RIND AND AOC PROTECTED

ALSACE LORRAINE REGION WASHED AND BRINED UNTIL IT HAS

THE CONSISTANCY OF MELTING CHOCOLATE

STINKY INTERIOR WITH SWEET MILKINESS

TALEGGIO

ITALY-COW’S MILK, PASTEURIZED, WASHED RIND, D.O.P. PROTECTED

LOMBARDY REGION OF ITALY Pungent aroma with a gentle,

buttery flavor-yeasty in flavor WINE-PINOT GRIGIO

MORBIER

FRANCE-COW’S MILK-PASTEURIZED-SEMISOFT

FROM THE JURA MOUNTAINS OF FRANCE

Cheese is made from the morning and evening milkings separated by a layer of ash

Thick, creamy texture with a sweet milky finish

WINE-LUSH RED RHONE

TOMME DE CHEVRE

GOATS MILK – FRENCH – SEMI SOFT - PASTEURIZED

PROVENCE REGION AND CORSICA SLIGHTLY SALTED TANG WITH

SUBTLE BACKGROUNDS OF TARRAGON AND WHITE WINE

LAGREIN

Italy-cow’s milk-pasteurized-semisoft- Alto Adige region (NW Italy)

Cured in LaGrein wine. Creamy and elastic texture. Nutty

and garlic flavors with

SOTTOCENERE

Italy-cow’s milk-pasteurized-semisoft-Veneto region

Hefty wheels are studded with slivers of black truffle. The wheels are then rubbed in ash and ground spices: nutmeg, coriander, cinnamon, licorice, cloves and fennel.

Creamy cheese with truffle undertones.

The name means under the ashes Wine-dry Lambrusco

COMTE

FRANCE-COW’S MILK-RAW-FIRM-A.O.C.

MORE COMTE IS MADE THAN ANY OTHER CHEESE.

ONE WHEEL WEIGHS 90 LB, THAT TAKES 140 GALLONS OF MILK

SMALL HERDS GRAZE ON ALPINE GRASS, MILK IS POOLED AND MADE IN MOUNTAIN HUTS. CAN BE AGED UP TO 2 YEARS

COMTE

AROMAS OF BUTTER AND HAZELNUTS.

FLAVOR IS FRUITY AND SWEETER THAN ITS SWISS COUSINS

WINE-RHONE RED

OSSAU-IRATY-BREBIS PYRENEES FRANCE-SHEEP’S MILK-RAW-FIRM-

A.O.C. ONE OF THE OLDEST CHEESES MADE

IN THE WORLD. MADE FOR AT LEAST 1000 YEARS.

ELEGANT WHEAT-FLOUR AROMA. RICH FLAVOR WITH SLIGHT

BARNYARD HINTS WINE-POUILLY-FUME

PECORINO GINEPRO

Italy-raw-sheep-hard cheese Lazio region of Italy Submerged in a bath of balsamic and

juniper for 4 months and then aged for another 12-14 months

PECORINO GINEPRO

Vinegar creates crunchy, bittersweet-chocolate looking rind

Juniper gives gin bite with underlying sweetness

WINE-NEBBIOLO

GORGONZOLA PICCANTE

Italy- pasteurized cow’s milk- blue cheese- D.O.P. protected

Produced in the Piedmont and Lombardy region.

The cheese is firmer and drier with lots of blue striations

More mold means a peppery, spicy flavor.

Aged for about 300 days WINE-MOSCATO D’ASTI

ROQUEFORT

France-raw sheep’s milk-blue- AOC Supposedly this cheese was written

about in 79 AD. The production of Roquefort is so

unique that it was the first cheese awarded an AOC designation for cheese in 1925.

To qualify the wheels are made from the lacaune ewe’s milk.

ROQUEFORT

The cheese is held in selected dairies for ten days and then transported for maturation in the natural caves of Mount Combalou in the commune of Roquefort-sur-Soulzon in southern France. The caves are laced with natural ventilation that keep the caves at 48 degrees and 95% humidity.

ROQUEFORT

Most of the Roquefort is made by the Societe company accounts for 60% of Roquefort made: mechanized and not a high a quality as the other brands.

Vieux Berger, Carles and Coulet are all made by hand and made in small batches.

The cheese has a rich, peppery, nutty flavor with a creamy interior with a lingering sweet-salt flavor.