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.
Developing a certain set of standards for cheese can be difficult because every kind has its own distinct range of characteristics, and a cheese that fairs too far from this range will taste bad and be inferior. For example, cheddar cheese is low in moisture and pH content, while a good soft blue cheese is the total opposite.
There are certain regulations that exist to make sure that only authentic cheese are sold to consumers. France, being one of the biggest natural cheese producers in history, started granting certain regions monopolies on 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 indicates that an agricultural product is from a specific region, maintaining a certain set of standards local to that region. 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 all products in the market have the appellation of controlled origin 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 can be sure that the products that they buy are 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. 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 is why, the Gruyere cheese makes a great complement to 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!
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