Laguiole cheese facts:
- The “g” in “laguiole” is pronounced as a “y”
- Laguiole cheese is a cow’s milk hard cheese from France. It’s name originates from the village, Laguiole, which is also the source of the famous Laguiole knives.
- Laguiole was first made by monks who lived in the Aubrac mountains and eventually taught their methods to the farmers and fromageres who lived in burons(small huts)
- Laguiole cheese tastes sharp and sour with a smooth texture. It is best eaten with light red wines or hard white wines.
- Laguiole is renetted before it is pressed into curds. Maturing can take from four months to as long as 12 months, which can give it a very thick gold rind.
- Laguiole earned its AOC mark in 1961 on December 21st.(I’m pretty sure most of the cheeses we’ve written about have some form of origin control we’ve just been negligent of it until now, and I’m also sure They are all really good(except Taleggio D:<sorry it tasted sooo salty))
- I don’t know if there are any awards for this cheese because the laguiole knives are just TOO FAMOUS(information has been hard to acquire for this cheese D: )
Valdeon cheese facts:
- Valdeon is a mixture cheese (using two or more types of milk in a cheese) and a form of Spanish blue cheese that is made from a combination of cow and goat milk.
- Valdeon is traditionally made in caves located in the Valdeon valley( in the Picos de Europa mountain range). Of course, now it is made in special temperature-humidity controlled rooms.
- Valdeon cheese has a dirty white color with bluish greenish veins/moulds. It is often presented wrapped in sycamore leaves(Which in my opinion makes it look like a delicious chocolate covered cheesecake :D).
- Valdeon is comparably similar to Cabrales cheese, but cabrales has a sharper more tangy taste. Also, Cabrales is wrapped in foil (not chocolate :D)
- A majority of Valdeon sources suggest that Valdeon should be tried with dry white wines.
- Valdeon is so excellent it has earned its DOP label(Denominazione di Origine Protetta) which can assure its buyer that it is an authentic Valdeon.
- Valdeon cheese earned gold for the “Best Spanish Cheese” award in the International Cheese awards of 2011. Valdeon also won gold in the World Cheese awards in 2009 and 2010 as well as bronze in 2005 and 2007 for “Best Blue Cheese” award.
Caciocavallo cheese facts:
- Caciocavallo cheese is a soft cow’s milk cheese that is best known for being aged while being hung from rope and being stretched by hand, giving it its unique shape and stringy texture.
- If Caciocavallo is still soft, it can be used as a table cheese, otherwise, it is better used for grating.
- The name Caciocavallo comes from southern Italy meaning “cheese on horseback”. It is named that way because of the process it is made.
- Hanging Caciocavallo by rope exposes the cheese all around giving it a sharp and spicy flavor. It’s taste can be compared to Provolone cheese. The long exposure also causes the rind to be hard. If it is made in a cave, it will develop a fruity earthy aroma.
- It obtained its denomination of origin status in 1993, meaning that to be authentic caciocavallo it must be produced in Basilicata, Sicily, Campania, Calabria or Molise, as well as the provinces of Taranto, Brindisi, Bari and Foggia.( http://www.ehow.com/info_10055364_caciocavallo-cheese.html) In France you would say that it was good enough to give it an AOC label. However, in Europe, they deemed it good enough to give it a DOP label.
- Caciocavallo is best eaten over pastas and soups.
- In the 2010 South African Dairy Championships, Brown’s Caciocavallo won first place of 20 possible awards from 800 participating cheeses.
Please do not try this in your pasta or soup.
Valencay cheese facts:
- Valencay is a young goat cheese known for being shaped in a pyramid shape with ash mold edges. Other natural molds give the cheese a blue-grayish color. It is similar to other cheeses such as Pouligny-Saint-Pierre.
- Valencay is named after the town Valencay in France.
- Valencay is made in the province of Berry in the Loire Valley. It can be covered by either wood ash or vegetable ash. Valencay covered with wood ash is Valencay Fermier and those with vegetable ash are called Valencay Laitier.
- The cheese was originally a full pyramid in shape. Valencay has its certain shape because Napoleon ordered the tops off after his failure in Egypt by chopping off the top in anger even though Valencay was his favorite cheese.
- Valencay uses goat milk from young berrichon goats. It is made by allowing the curds to drip through to a mold and after it is firm enough, a layer of ash is put on it, allowing it to sustain its flavor. It does not take long for Valencay cheese to harden. It is left to ripen over a period of four to five weeks at about eighty percent humidity, giving it a smooth and dense texture. However, the inside is nice, creamy, and soft with a mild lemon-ish nutty flavor.
- It pairs very well with white wines or with a Beaujolais.
- Valencay has an AOC mark that limits its production to the area of Valencay in France. Even so, variations of Valencay can still be made although they cannot be officially called Valencay unless it is made in Valencay.
Emmental cheese facts:
- Emmental cheese is a variation/subset of Swiss cheese. It has very large holes, and because of that, Emmental is considered one of the hardest cheeses to make. Other names include Emmentaler, Emmenthaler, and Emmenthal.
- Emmental cheese ends up with a very thick rind so when the bacteria release carbon dioxide, the holes in Emmental are bigger than the size of the holes commonly found in other cheeses such as Asiago or Brick
- Emmental cheese is made with cows milk, and three different bacteria: Streptococcus thermophilus, Lactobacillus, andPropionibacterium freudenreichii.
- While making Emmental, the cheese is left to harden over 3 month period at 12-16 degrees Celsius, flipping the cheese over once a week. The result close to a hard and rubbery substance.
- Emmental cheese was named after its origin, the Emmental(AKA. Emme) Valley in Switzerland.
- Emmental cheese can be made anywhere, but to be officially called Emmental cheese, it has to be made by certified fromageres in the Emmental Valley. All these cheeses will have an AOC marker on or near the production label.
- Gerard Sinnesberger, a fromagere, made an Emmental cheese that was so good, it won first place in the 2014 World Championships Cheese Contest out of the 2615 other entries. It earned a score of 97.85 out of 100
Hehe I did it. 😀
Morbier cheese facts:
- Morbier cheese is a mild French cows milk cheese.
- Morbier cheese is identified by its vegetable ash mark streaking through the middle of the cheese
- Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma.(http://www.artisanalcheese.com/prodinfo.asp?number=10352)
- Morbier cheese was first made in Morez, a village on the Jura mountains in France.
- The Morbier cheese is related to the Comte cheese but matures faster. Hence, the cheese makers on the Jura mountains would sell Morbier instead.
Schedules are hard to follow. I think we are just going to post when we feel like. Sorry D:
A recipe from The International Cheese Recipe Book
2 1/2 cups shredded Colby cheese
2 1/4 cups whole milk, scalded
1 pkg. active yeast
2 tsp salt
1 T vegetable shortening
5 1/2 cups white flour
1/8 cup melted butter
1/4 cup very hot water
2 T sugar
Soften the yeast in the hot water. Mix the sugar, salt and shortening together. Add scalded milk and beat until smooth. Mix in the yeast. Slowly add the remaining flour, stirring constantly until smooth. mix in the cheese to form a dough and roll briskly on a flour dusted surface. Set aside for 12 minutes. Roll the dough into a ball and then roll in a greased bowl. Cover and let rise for 45 minutes. Roll the dough on a dusted surface and divide evenly. Let rest for 7 minutes. Punch and place in loaf pans. Brush with butter and let rise for 45 minutes, or until doubled. Bake for an hour at 375 degrees.
Wensleydale cheese facts:
- Wensleydale cheese was first made in the 1100’s by the Cistercian monks.
- Wensleydale cheese was historically made in Wendsleydale, North Yorkshire.
- Wensleydale cheese is traditionally made with sheep’s milk but can also be made with cow’s milk.
- When young, Wensleydale has a milky freshness and hint of lemon not dissimilar to young Cheshire, Caerphilly or Crumbly Lancashire. As it matures so the flavours become more complex with a slightly sweet honey flavoured background. Wensleydale is a crumbly cheese but becomes firmer as it ages and in the case of the traditional cloth bound cheeses much drier.(www.britishcheese.com)
- Wensleydale Creamery produces five types of Wensleydale cheese depending upon age and flavors – Real Yorkshire Wensleydale, Mature Wensleydale, Extra Mature Wensleydale, Blue Wensleydale and Oak Smoked Wensleydale.(www.cheese.com)
- Wensleydale cheese is complemented very well with most red wines so long as it is not very light.
Taleggio cheese facts:
- Taleggio cheese was named after the caves it was made in in older times,Val Taleggio.
- Taleggio cheese was made from acidic milk from calves and stored on shelves in the caves over the autumn and winter season.
- The cheese was washed once a week with seawater to prevent an orange reddish crust and to prevent mold infestations.
- The cheese has a very thin crust as well as a strong aroma and a tangy flavor.
- Today Taleggio is produced and matured in Lombardy, in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Piedmont (province of Novara) and Venetia (province of Treviso).(http://culturecheesemag.com)
- Taleggio cheese is best eaten with salads, other cheeses, and also with a wide variety of wines.
Fontina cheese facts:
- Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century.
- There are many Fontina cheeses made with names such as “Fontinella”, “Fontal”, and “Fontella”, but the Italian Fontina Val d’Aosta (identified by an Italian Consorzio stamp) is the most widely known as well as the original.
- Italian Fontina has a natural rind that turns tan to orange-brown with aging.
- The texture and flavor of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavors from mild and rich to more robust and overpowering.
- Usually, Fontina is aged for 90 days.
- It is made from cow’s milk.
- It has a pale yellow color and is a semi-soft cheese.
- Its texture can be described as creamy, dense, firm, open, smooth and supple.
- The Italian style has a smooth, supple texture with tiny holes, a brown coating and a flavor that is mild, earthy and buttery.
- Danish Fontina is also slightly tart and nutty with a mild earthy flavor that ranges from mellow to sharp depending on age.
- The Swedish variety is slightly tart and nutty yet has a mild earthy flavor that runs mellow to sharp depending on age.
- Fontina is considered one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese.