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Hi Cheesefans!

 

It's time for another Cheeseman's Cheese of the Week.

 

This week, our Cheesequest takes us to France.

 

Abbaye du Mont des Cats

 

AbbayeMontdesCats.jpg

 

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The Abbaye du Mont des Cats cheese is made by monks in a monastery of the same name in the town of Godewaersvelde, in Northern France. Cow's milk from local farms is used and the milk is gently pasteurised for cheese production. The maturation process takes about 4 to 5 weeks. During this process it is washed with brine solution to encourage the Bacterium Linens mold. It is then dyed with roucou, a red dye, gained from anatto seeds. The texture is smooth and supple, with occasional holes in the cheese. The rind is orange-red in colour. The flavour is mild with subtle hints of milk and hay.

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  • Made from cow's milk
  • Country of origin: France
  • Region: Nord-Pas-de-Calais
  • Type: semi-soft, artisan, brined
  • Fat content: 50%
  • Texture: smooth and supple
  • Rind: washed
  • Color: pale yellow

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  • 2 weeks later...
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Time for a new Cheeseman's Cheese of the Week.

 

This time, it's over to...... America! For some good (?) old processed cheese! Hey, it is still called cheese and we need to cover all bases. We can't be snobby!

 

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"American Cheese"

 

American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrates. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labeled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as "American slices" or "American singles". Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurized processed cheese.

Depending on the percentage of cheese versus additives, the taste and texture of American cheese may vary. Also, the color may change from orange, yellow to white as decided by the food manufacturer.

Processed American cheese is sold in three varieties – individually wrapped cheese slices, small pre-sliced blocks and large blocks. Before cheese slices were invented, block American cheese was the only one available and hence is also considered "classic" or "traditional" American cheese.

American cheese though criticized for its high fat and sodium content is still used in regular cooking as it melts well and contains a good amount of calcium and protein.

 

american-cheese.jpg

  • Made from cow's milk
  • Country of origin: United States
  • Type: semi-soft, processed
  • Texture: creamy and smooth
  • Rind: rindless
  • Color: yellow

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you can be assured that the McD cheese is the American variety maded from their own factory and shipped around the world where their franchisees are obliged to use it. So too all other ingredients.

 

I bet their Swiss is not really made in Switzerland, either. :grandpa:

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  • 3 weeks later...

OK new Cheeseman's Cheese of the Week, and this week lets go over to Scotland!

Dunsyre Blue

 

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Dunsyre Blue is a mould ripened, handmade cheese from H.J. Errington farms in Lanarkshire, Scotland. Made using unpasteurized milk of Ayrshire cows, it is named after a small village near Lanark in the Clyde Valley.

An aged Dunsyre Blue has chunky blue-green moulds intercepting the smooth, creamy colored interior. When fully developed the cheese imparts a complex flavor that is slightly rich, a little salty, sweet, sharp and spicy. Each flavor has a character of its own and leaves behind a strikingly long aftertaste. The farm has been making this traditional cheese for the last 25 years. Dunsyre Blue is great with either Whisky or a Rhone wine.

  • Made from cow's milk
  • Country of origin: Scotlan and United Kingdom
  • Region: Carnwath, Lanarkshire
  • Type: soft, artisan, blue-veined
  • Texture: creamy, crumbly and smooth
  • Rind: mold ripened
  • Color: cream

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you can be assured that the McD cheese is the American variety maded from their own factory and shipped around the world where their franchisees are obliged to use it. So too all other ingredients.

 

Not quite true, most McD cheese is made by one or other of the global dairy giants, to McDs specifications. So it is made in a "proper" cheese factory, although I wouldn't call it cheese

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  • 2 weeks later...

Morning Cheesefans!

 

It's time for a new Cheeseman's Cheese of the Week.

 

And this week lets go over to.... France.

 

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Abbaye de Belloc

 

Abbaye de Belloc is also known as 'Abbaye Notre-Dame de Belloc' since it was produced by the Benedictine monks at the 'Abbaye de Notre Dame de Belloc' in the Pays Basque region of Aquitaine, France. They used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years.

 

Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurized, semi-hard cheese made from sheep's milk. It has a natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters.

 

The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Ageing process of the cheese ranges from four to ten months. The younger wheels are made in December while the older in July. Both types of cheese wheels are sent to the market in April.

 

Made from sheep's milk

Country of origin: France

Region: Pays Basque

Synonyms: Abbaye Notre-Dame de Belloc

Type: semi-hard, artisan

Fat content: 60%

Texture: creamy, dense and firm

Rind: natural

Color: yellow

 

Abbaye_de_Bellocq_%28cheese%29.jpg

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Time for a new Cheeseman's Cheese of the Week.

 

This week, Italy. How about this one, I really like:

Fontina Val d'Aosta

 

Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many Fontina cheeses made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind. Italian Fontina has a natural rind that turns tan to orange-brown with aging.

 

Fontina Val d'Aosta is traditionally made from unpasteurized milk of the Valdaostan Red Spotted cows grazing on the plains of Aosta Valley. 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.

 

The interior of fontina is pale cream in color and riddled with holes known as "eyes". With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging. This versatile cheese can be used to make fondues, and similar Italian dishes. Nebbiolo, a red wine with wild cherry and truffles is a match for Fontina.

 

Fontina%20val%20dAosta.JPG

 

Made from cow's milk

Country of origin: Italy

Region: Aosta Valley

Synonyms: Fontinella, Fontal

Alternative spellings: Fontina DOP, Fontina PDO

Type: semi-soft, artisan

Fat content: 45%

Texture: creamy, dense, firm, open, smooth and supple

Rind: washed

Color: pale yellow

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  • 6 months later...

Oh dear, it has been a while.

I do have excuses but they're not interesting.

 

Anyway, we need to get back to Cheeseman's Cheese of the Week.

 

This week, Italy. Love this one.

 

Pecorino Romano

 

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Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk. However, the American counterpart of the cheese is made from cow’s milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on how much they have aged.

 

As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned about the cheese & its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer.

 

Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.

 

[*]Made from cow's or sheep's milk

[*]Country of origin: Italy

[*]Region: Lazio, Sardinia

[*]Type: hard

[*]Fat content: 50%

[*]Texture: crumbly, dense and grainy

[*]Rind: natural

[*]Color: pale yellow

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