The World of Cheese: Cliff’s Notes

Seven different cheeses imported from all over the world- as far away as Italy and as close as Wisconsin.  My sister and I had the tasty opportunity to attend Surdyk’s Introduction to the World of Cheese a few Mondays back.

Seven Cheeses from Around the World (Starting with the flat white cheese at the tip of my sister’s fork and going counter-clockwise)
Delice de Bourgogne (a brie from France), Montenebro (Goat’s cheese from Spain- my FAVORITE), Taleggio Pasturo (Farmstead Cheese from Italy), Ossau Iraty (A 2,000 year old recipe from France), Blue Mont Bandaged Cheddar (Good ol’ Wisconsin Cheddar), Beeler Napfkase (Swiss cheese from Switzerland), Stichelton (British Blue Cheese)

With three full pages of notes and quite a few pictures, for this blog I am only going to cover new Cheese Words that I learned.  Learning the lingo is probably one of the most important starting places for any new journey.  Here are a few insider terms that I picked up:

Farmstead Cheese: The animals who produce the milk reside on the same location where the cheese is produced.
Fresca: Means a cheese is younger or has not been aged as long
Cheese: A way to store milk without refrigeration or milk in a controlled state of spoilage
Penicillium roqueforti: The culture added to blue cheese (and others) that creates the signature taste and blue lines

Other fun tidbits!

Country of origin is a great way to start for pairing cheeses and wines (makes sense!).
Goat’s milk is the leanest of cheeses and is always white and not yellow (can anyone guess why?).
The most aged cheese in the U.S.A. is Tony Hook’s 18 year aged cheddar and sells for $50/lb.

And… the best part of cheese together? As always, the fun and memories made with family and friends.

Cheers!

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4 responses

  1. Does the yellow color have something to do with the fat content of the cheese? I’m not sure about that because butter isn’t naturally yellow….hmm.

  2. It has to do with the digestion of goats vs. the digestion of cows and sheep…. 😉 (and to clarify, I’m not talking about the BRIGHT orange/yellow of dyed cheeses- that is a coloring). I’m talking about the natural yellowish/offwhite color of cow and sheep’s cheese vs. the natural whiter cheese from goat’s milk. 🙂

  3. Pingback: Back to the World of Cheese: Triple Cream, Goat, and Farmstead | Life on a (Cheese) Platter

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