Cheese Identification - France Flashcards

Question

Morbier (AOC)

Answer 1

``` Region: Morez, Franche-Comte Size: 12-14 ins diameter, 4 ins high Weight: 10-12 lbs Milk: Cow Classification: Semi Soft Rennet: Animal Rind: Washed ``` Produced in the village of Morez in the Jura mountains of France, Morbier dates from the 19th century, when it was traditionally made by the producers of the French cheese, Comte. Initially, Morbier was made for home consumption by the cheesemakers. However, since Morbier took much less time to mature than the massive, 90lb. Comte wheels, cheesemakers could increase their cash flow through selling Morbier. In the evening, after cheesemaking had finished, there would often be a small quantity of curd remaining. A layer of ash (often from burned grape vines) was sprinkled on top to prevent a rind from forming and kept the insects away until the next day when the remaining curd from that day would be placed on top to "complete" the cheese. Today the horizontal layer of ash is purely decorative, in deference to original production methods. Production may be fermier, cooperative or industrial and is protected by AOC designation. During production, Morbier is uncooked and pressed, after which wheels are matured for two months. During this time cheeses are washed periodically with salt water. This encourages the development of the rind and is what gives the rind its pink-orange color, pungent aroma and slight stickiness.

Answer 2

``` Region: Alsace, Franche-Comte Size: 7.5 ins diameter, 1-2 ins high Weight: 8 oz Milk: Cow Classification: Soft Rennet: Animal Rind: Washed ``` Made on both sides of the Vosges mountains, and formerly named "Munster" on the Alsace side and "Gerome" on the Lorraine side, they were united in 1978 under AOC denomination (protected name status). The origin of this cheese can be traced back to the Middle Ages. The milk for production of Munster Gerome comes from the Vosgiennes cows, a breed that was imported from Scandanavia in the 18th century and is known for the high protein content of their milk. Cheeses come in both pasteurized or raw versions and production can be fermier, cooperative, or industriel. During the summer, the best cheeses are often made from the milk of cows grazing the higher mountain pastures. During the winter the animals are moved closer to the farm and although the cheese can still be excellent, they tend to have slightly different characteristics. AOC regulations dictate that all cheeses must be matured within a designated area and that the minimum time for aging is three weeks before release, although ten weeks is more normal.

Answer 3

Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture.[1] It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8–10 weeks.

Answer 4

``` Region: Bearn & Iraty Size: 12 ins diameter, 5-6 ins high Weight: 9 -10 lbs Milk: Sheep Classification: Firm Rennet: Animal Rind: Natural ``` Ossau Iraty is a sheep's milk cheese produced in a specific area of the French Pyrenées. The name is derived from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenées. Ossau Iraty is one large family of sheep's milk cheeses from this general region that includes Abbaye de Belloc, Valle d'Aspe, Istara and several others. Milk for production comes from the local breeds of sheep, the Manech and Basco-Bearnaise. The practice of transhumance is still very much a feature of these regions, whereby the shepherds take their sheep to the upper mountain pastures during the summer months to graze on the rich summer grass and flowers. During this time, milking and cheesemaking take place in the mountain huts known as "cayolar," where the shepherds live during the summer. In the autumn the sheep are brought back down to the lower slopes and kept closer to the farm. Cheeses made during the summer are traditionally prized above those made during the winter for their superior flavor. Ossau Iraty was granted AOC (name protected) status in 1980. However, while these regulations govern the general production process and animal management, there remain several variations of the cheese between regions. Production centers around eight major dairies or co-operatives who draw their supply from some 2,000 small farms and dairies. Of these, approximately 100 are farmhouse producers.

Answer 5

``` Region: Rhone Alps, Savoie Size: 1-2 ins diameter, 1 in high Weight: 4oz Milk: Cow Classification: Semi Soft Rennet: Animal Rind: Mold Ripened ``` The origins of Picodon de la Drôme date back to the 14th century. The name for this little goat's milk cheese derives from the ancient language of the Langue d'Oc, and means "spicy." Milk for production comes from goats that browse the scrubby, drier areas of the lower Rhône, where the flavors of the vegetation tend to be strong. Production may be industrial or fermier, however, regulations for all these cheeses stipulate that a very small quantity of rennet is used. After coagulation, the curd is hand-ladled into cheese strainers, drained and salted. After being unmolded, cheeses are dried and matured for at least two weeks before being sold. The interior paste of Picodon is bone-white which, with age, becomes slightly more straw-like in color, with a translucence underneath the rind. The texture is close and dense and moist when young, becoming drier and firmer as the cheese matures. There are several variations of this cheese that can occur during the maturing process. Some cheeses are allowed to develop naturally, in which case they become coated with blue and white molds. In other versions cheeses are subjected to a process called "Dieulefit," when they are washed and soaked in eau de vie and matured for a month or packed with olive oil and herbs.

Answer 6

Pélardon, formerly called paraldon, pélardou and also péraudou, is a French cheese from the Cévennes range of the Languedoc-Roussillon region. It is a traditional cheese made from goat's milk. It is round soft-ripened cheese covered in a white mold (à pâte molle à croûte fleurie) weighing approximately 60 grams, with a diameter of 60-70 mm and a height of 22-27 mm. Pélardon has benefited from Appellation d'origine contrôlée (AOC) status since August 2000.

Answer 7

``` Region: Normandie Size: 4 ins diameter, 1 in high Weight: 8 oz or larger Milk: Cow Classification: Semi Soft Rennet: Animal Rind: Washed ``` The cheese has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time. Once made in substantial quantities and granted AOC (name protected) status in 1976, production now takes place in only six dairies across the region. Jerome and Francoise Spruytte are third generation cheesemakers and one of the six producers of Pont l’Eveque. Each day, they transform 800 liters (211 US gallons) of milk, sourced from 80 Normandie cows, into approximately 230 cheeses per “make” or batch. After warming the milk in the vat and adding cultures and rennet, the milk is left to coagulate. An hour later, the soft, fresh curds are gently transferred onto a large open table, lined with linen. The transfer breaks the curds apart, releasing the whey and they are allowed to drain as Jerome scoops up the remaining solids into square shaped cheese molds. The young cheeses in the molds are allowed to sit for a few hours, draining further, before being turned out and placed on plastic mats laid across wire racks. At this point, the cheeses are still very soft, so the Spruytts crowd them onto the racks, placing a metal band around the outside to help them maintain their shape. For the next four or five days, the cheeses are each turned 90 degrees to prevent them sticking together. On day three, the cheeses are salted which promotes further draining and the desired rind growth. On day six, the cheeses are transferred to an aging room where they remain until they are at least 15 days old. According to AOC rules, Pont l’Eveque cannot be released for sale until 20 days, but Jerome recommends eating his cheeses at between 28-42 days. At this stage the cheeses take on a flavor of freshly cracked hazlenuts with a soft, unctious texture and aromatic, orange-pink rind.

Answer 8

The cheese is distinctive, being pyramidal in shape and golden brown in colour with speckles of grey-blue mould, and is often known by the nicknames "Eiffel Tower" or "Pyramid". The manufacture is typical of the great goats cheeses of the Loire Valley. The coagulating milk is placed whole into moulds with holes to drain the whey. It is then dried in a well-ventilated cellar with affinage of at least two weeks, although the best examples are left for up to five weeks. Production now occurs all year round although farmhouse manufacturers produce between spring and autumn. Pouligny-Saint-Pierre received AOC status in 1976.[2] 294 tons were produced in 2005 of which 55% was fermier.[3]

Answer 9

``` Region Rhone Alps, Savoie Size 4-5 ins diameter, 1 in high Weight 1 lb Milk Cow Classification Semi Soft Rennet Animal Rind Washed ``` Originally, Reblochon was an invention of the Savoie herdsmen, when in the 13th century the farmers were completely dependent on landowners who insisted that all the herd's milk was their property. At milking time, the herdsmen did not quite complete the milking and, after the bosses had left, returned to extract a little more milk from the cows. The name Reblochon is derived from the French verb "reblocher" which means to squeeze a cow's udder again. Reblochon is therefore made with the creamy milk of a second milking. After production, the cheeses are put into a cellar to dry, turned every two days, and washed with whey to aid the development of the rind. Milk comes from the Montbeliard, Abondance and Tarine breed of cow and must be brought to the place of production as quickly as possible. Renneting must be done within 24 hours of the last milking. The optimal period to savour this cheese is between May and September after it has been aged six to eight weeks. In the 16th century the cheese also became known as "fromage de dévotion" (devotional cheese) because it was offered to the Carthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed. AOC was granted in 1976.

Answer 10

Rigotte, also known as Rigotte de Condrieu, is a soft French goat cheese with a bloomy rind. Originally hailing from the slopes of the Massif du Pilat, the cheese takes it name from the word ‘rigot’ (meaning small stream) and the town of Condrieu, 40 kilometers south of Lyon. It’s been made in this region since the 19th century, and it was granted AOC status in 1997. According to AOC regulations, Rigotte must be made from whole raw goat’s milk that is no more than 24 hours old. Goats must have access to fresh grass for at least 120 days per year, and free access to pasture for 180 days per year. Silage and genetically modified feed products are prohibited. In production of Rigotte, lactic acid bacteria and rennet are added to fresh milk, and the mixture is left to set for about 24 hours until the curd becomes firm and homogenous. After the curd is hooped, the discs are left for a further 24 hours to drain. The cheese is then dry salted and matured for a further eight days, developing an ivory, finely wrinkled rind and a soft, creamy paste. It has French AOC since 2009 and acquired European PDO in November 2013.

Answer 11

``` Country of origin France Region, town Périgord, Quercy Source of milk Goat Pasteurized No Texture Soft Aging time 12-15 days Certification French AOC 1996 ``` Rocamadour is a French cheese from the southwest part of the country. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration). Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast or in salads. Rocamadour can be aged further. After several months it takes on a more intense flavor and is typically eaten on its own with a red wine toward the end of the meal.

Answer 12

``` Region: Auvergne Size: 6-8 ins diameter, 2 ins high Weight: 3 lbs Milk" Cow Classification: Semi Soft Rennet: Animal Rind: Washed ``` St. Nectaire is a semisoft, washed-rind cheese from the Auvergne region of central France. Milk for production comes from the Salers breed of cows that feed on the rich, volcanic pastures of the mountainous Auvergne. The soil, wild grass and rich, raw milk all contribute to the cheese's complex taste. The pasteurized version of St. Nectaire does not have the same spectrum of flavors associated with the raw milk version. Affinage takes five to eight weeks on rye straw mats. Cheeses with an oval label indicate fermier production cheese. Those with a square label are industrial. Produced mainly in the southwest of Puy de Dôme, the manufacture of St. Nectaire is protected by AOC laws. The aroma and flavor of St. Nectaire are extremely closely intertwined. It has earthy, pastoral aromas and the flavor is creamy, rich and redolent of freshly cut grass, sweet hay, meadow flowers and wild herbs.

Answer 13

``` Region: Touraine, Loire Valley Size: 1.5 ins diameter, 5-6 ins long Weight: 8 oz Milk: Goat Classification: Semi Soft Rennet: Animal Rind: Ash coated, Mold Ripened ``` St. Maure is a classic Loire Valley chèvre, made in the shape of a small log with a stick of straw running horizontally through its middle. The method of production for this cheese is still very traditional. Milk is heated to 62°-68°F and coagulated for 24 hours before being ladled into long, cylindrical molds and drained naturally. The cheese is then removed from the mold and a long straw inserted, designed to hold the fragile cheese together and ventilate its interior. The cheese is then covered with salted, powdered charcoal and laid on a board to complete drainage. Affinage takes between ten days, and three to four weeks, within AOC specified areas. Production of the cheese may be fermier, artisanal or cooperative and takes place at one of approximately 50 local farmhouses, together with a handful of co-ops.

Answer 14

``` Region: Auvergne Weight: 70-85 lbs Milk: Cow Treatment: Raw Classification: Firm Rennet: Animal Rind: Natural Style: Alpine-style ``` Salers Tradition is a specific type of Salers, which is an uncooked, pressed farmstead cheese produced in the mountainous volcanic region of Auvergne, central France. Since 1961, the name and production process of Salers has been protected in France by an Appellation d’Origine Controllée, or AOC label. The Appellation requires that producers follow strict guidelines in making the cheese; milk must be unpasteurized, with a standardized fat and protein content, and transformed immediately after milking. AOC guidelines do not, however, require that the milk come from any particular breed of cow. But according to the 10 or so producers who still use the local Salers breed, this is one of the most important aspects of producing the authentic cheese. As a result, the producers using only Salers breed milk have created the Salers Tradition label. The breed, which is russet-colored and has distinctive curved horns, produces only a small quantity of high-quality milk. Salers cows are unique in their maternal instinct; they can’t be milked at all unless they’re stimulated by their young offspring. So the calf always needs to be next to the mom while she’s being milked. This makes milking more time-consuming for the farmer, but it also allows the mother to stay near her young, and the milk, according to producers, is perfect for making Salers. The cheese can only be produced from April 15 to November 15, when cows are grazing on fresh grass. Milk is collected in a wooden container called a gerlo, which itself plays an important role in the production process, transferring microflora to the raw milk. During production the cheesemaker cuts the curd manually using a tool called the fréniale, removes the whey, and forms and presses the curd into a flat block called a tome. The tome is left to mature for several hours to encourage the development of lactic acid bacteria, after which it’s passed through a curd mill that breaks it into small pieces. Salt is added and mixed in, and the mixture is left for a few hours to rest. Finally, the tome is packed manually into Salers’ characteristic mold, a cylincrical shape with two bulges at the top and bottom, and pressed again. Maturation, which can last anywhere from three months to two years, includes regular turning and brushing with cloth to encourage the development of a natural rind.

Answer 15

``` Region: Loire Valley Size: 2.75 ins sq base, 1 ins sq top Weight: 6 oz Milk: Goat Classification: Semi Soft Rennet: Animal Rind: Mold Ripened ``` Valençay is one of the classic French, mold ripened "chèvres" from the Loire Valley in France. This young goat's milk cheese is distinguished by its truncated pyramid form and its layer of ash underlying the surface's bloomy white rind. Tradition has it that Valençay was originally shaped like the perfect pyramid, until, on his return from the disastrous campaign in Egypt, Napoleon stopped at the castle of Valençay and, seeing the cheese that reminded him of the Egyptian pyramids, sliced off the top with his sword in a rage. Production of Valençay involves the drained curd being placed in a mold before being removed and coated with salted charcoal ashes (medicinal charcoal). Cheeses are then placed in a chilled drying roomroom at 80% humidity to encourage the growth of the white penicillium candidum mold.

Cheese Identification - France Flashcards

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