Gourmet Cheese Guide - Cheese Information from around the World.

How To Serve a Cheese Course after a Meal

2009-07-05T03:36:00.000-07:00

Americans are catching on to one of the best of Europe's traditions: serving a cheese course after a meal. Providing a variety of tasty cheeses tops off a great roast beef or halibut, or nearly any main course.

Add to its enjoyment by making a visually appealing display, and labeling the choices. Or, provide some mystery and take the opportunity to let your guests try some and ask you about each one in turn. Show off your cheese education! Either way, be sure to offer a few different samples to satisfy every palette.

Be sure to serve at room temperature, to bring out all the flavor of a fine cheese. For milder cheeses, that will require taking it out of the refrigerator about half an hour ahead. For harder cheeses it may take up to an hour.

Don't put them out too early, though. Cheeses can dry rapidly, and everyone may just want to skip the main course and head straight for the cheese! Leave the cheese wrapped or on a glass serving plate covered by a glass jar while it warms. Seeing the cheese is a great appetite enhancer.

You can provide a slab or wheel or tub of softer cheeses that spread delightfully on a fine cracker or small piece of bread. For harder cheeses, they should be sliced for putting onto bread, or cut into small chunks for individual sampling. Array a set of cheese knives to make things easy for your guests and to keep fingers from straying onto uneaten pieces. Be sure to have some cheese stickers in the center or nearby to make individual selection easy.

You can present the cheese on a nice wooden serving platter, surrounded by small slices of bread or little crackers. Or, you can array them in geometric patterns on the glass serving plate. You'll want a flat, sturdy surface whether marble, wood or glass as your design dictates. Knives should be sharp, but needn't be razor sharp. It's cheese, not tomatoes.

Separating the cheeses may be helpful for certain types. Cheese absorbs odors readily and you don't want a Limburger or even an extra sharp cheddar to overpower the more subtle ones. Laying them out on a large marble slab will do the trick, or you can arrange them in a wooden holding dish with separate compartments. But you'll still need to keep those extra aromatic ones a couple of feet away.

A separate knife for each type of cheese is best. That keeps each cheese isolated. If guests want to mix and match, their own palettes are the best place to do that. Not a bad idea, actually! Some cheeses work very well as partners.

A two ounce serving per person is about right. It's not a question of being stingy. Your guests are worth your best. But cheese can be high in fat and sodium and moderation is best. Besides, you still have that great dessert waiting!

Swiss Cheese Basics

2009-07-05T03:22:00.000-07:00

In the United States, the people call any cheese with holes in it a “Swiss cheese”. The term Swiss cheese is just a generic name for any type of holed cheese, It can be made in Canada, New Zealand, Australia, or the United States, in fact, at this time, the largest Swiss cheese factory in the world is based in Ohio. All cheeses with holes are trying to simulate the cheese made in Switzerland, known as Emmetal.

There are other types of holed cheese in Switzerland, such as Gruyére, but Emmantal is the finest type of Swiss cheese there is. Guyére is imitated a lot. The holes are much smaller, and much more evenly spaced in the cheese. It is also aged longer, often over a period of 10 to 12 months. It is made from a cow's milk with a greater amount of fat, so it produces a sweeter cheese. As a Swiss cheese, it melts easily and can be used with almost any part of the menu – appetizer, entree, or dessert.

Baby swiss cheese can be fine, but as it is made in ways to comply with government regulations (regarding aging time and whether milk is pasteurized prior to making into cheese) this is difficult to assertain. The holes are much smaller due to the shorter aging time. Also, the flavor is sweeter and milder.

The holes are made by the bacteria involved in making the cheese. One of the bacteria consumes one of the other bacteria's byproduct, lactic acid, and then excretes carbon dioxide gas. The gas develops into bubbles, which turn into holes as the cheese solidifies.

Cooking With Cheese

2008-09-18T07:39:00.000-07:00

Cheese makes for a wonderful addition to many recipes. In some cases, such as Welsh rarebit, it is an essential ingredient. But whether it's the centerpiece or just a tasty topping, cooking with cheese can be tricky.

Some, such as Brie or Camembert, become liquid easily since they are already quite soft. Others, like Parmesan, will simply become harder the longer they are heated. Much of the difference has to do with the amount and type of fat molecules suspended throughout the cheese. But we'll skip the chemistry lesson for now.

In general, the more aged the cheese, the grainier it becomes on being melted. Younger cheeses tend to be creamier. Cheddar is an interesting middle ground, since even a fine extra sharp will melt quite nicely and make for an excellent topping on many dish.

On the opposite end of the temperature scale, if your goal is to grate the cheese you'll want to firm it up in the refrigerator. Ditto for easy slicing. For hard cheeses 30 minutes is about right, for softer 20 minutes will often be enough.

However, in the latter case, if you intend to serve a nice cheese course you may want to strike a middle ground. Cheese eaten as an appetizer or after the main meal treat should be served at room temperature. Though a little more difficult to slice that way, it will dry less if sliced later.
If you're using cheese as a topping, to be melted and applied as a garnish, you'll want to grate rather than slice. This opens up all the cheese flavor and allows for a smoother melt. Also, cooking sliced cheese tends to make it rubbery or stringy. Raclette will melt smoothly, but Mozzarella becomes stringy, for example. Unless that's the effect you're going for, grate instead.

Some care is required when cooking cheese, since most cheeses will brown, then burn, in high heat. Some of that effect may be desired to bring out a certain flavor profile. But overdoing it just leads to hard, tasteless, carbonized cheese. So, think about adding the cheese later during the cooking time.

If you're counting calories, you may be concerned about the fat content in cheese. Apart from using low-fat cheeses, which can be bland tasting, you can be a little more generous when using it for cooking.

Soft cheeses, like Brie, have a high moisture content. Since fat content is measured dry, Brie and similar cheeses will actually have less fat content per unit weight when cooked than harder cheeses. More aged cheeses, like an extra sharp cheddar, have a more assertive flavor, allowing you to use less and still have a very tasty dish. As a general rule of thumb, a half-pound of cheese will make about 2 cups of grated cheese. About 2 ounces per person is usually all you need to balance flavor and calories.

Cheese is a tasty and nutritious food, raw or cooked. But used in cooking it can have an entirely new flavor essence from the raw version. Experiment!

Camembert and Asparagus Tarts Recipe

2008-03-30T10:37:00.000-07:00

Preparation time: 20 minutes
Cooking time: 20-25 minutes
Ingredients: 50 g phyllo pastry, 12 ml melted butter, 1 spring onions, sliced25 g ripe Camembert cheese, sliced3 cherry tomatoes, halved20 ml canned asparagus salad cuts, drained.

Method:
1. Place two layers of phyllo pastry on top of each other, brushing each layer with melted butter Repeat with another two layers. Cut into 20 cm squares.
2. Grease muffin pans with butter and place one square into each muffin pan. Brush with butter and place another square an top so that the corners point in opposite directions to the first square. Brush with melted butter.
3. Divide asparagus, anions and tomatoes between pastries and top with slices of cheese. Season with salt and freshly ground black pepper and bake in preheated 180 ºC oven for 20 to 25 minutes until pastry is golden. Serve warm.

Serves 2 persons

Resource: Ideas, March 01, 2001.

Cheese Storage Tips

2008-03-30T10:32:00.000-07:00

To keep Cheese as a food product fresh to enjoy at it's peak flavor, it needs to be kept under the right conditions. For most cheeses, most of the time, that means storing it away from exposure to air and at a cold temperature.

That doesn't necessarily mean storing it in a refrigerator, a good wine cellar might be appropriate in some cases. But for most people, the refrigerator is the most convenient and most effective means of storage. Keeping the cheese well sealed, and between 33°F-38°F (0.5°C-3.3°C), is optimal for almost all cheeses.

Softer cheeses, so-called fresh cheeses such as cottage or Mascarpone (a white Italian cheese) or Brie, are the most vulnerable. 'Fresh', in cheese circles, doesn't mean unspoiled, per se. It refers, instead, to the relatively short aging period. Since they're high in moisture, they spoil the most easily. Airborne mold spores combine more readily with food when they have water molecules to latch onto. But even stored correctly, they should be consumed with a few weeks at most, two weeks in most cases.

Even when inside a tightly sealed container, if they've been exposed to air at all, there's typically enough oxygen inside to cause considerable spoilage of the surface. That spoilage can propagate to the interior to a degree. Even if that process doesn't proceed very far, soft cheeses are harder to 'fix' by carving off mold spots or moldy surface areas than harder cheeses.

Harder or semi-firm cheeses will last 4-8 weeks if kept well-sealed and wrapped. It's helpful if the wrapping is close to the cheese. That keeps air away from the surface that is inevitably trapped inside the container. Aged cheese can last longer, especially if it's vacuum packed. Small commercial devices for vacuum sealing cheese and other foods are readily available.

Hard cheeses, such as Parmesan or Asiago (a crumbly Italian), can last a very long time but, if not frozen, after a couple of weeks they will lose flavor. When frozen they can be stored for up to about three months.

If you need long term storage in the freezer, be sure to transfer the cheese to the refrigerator for at least a few hours before bringing it out into the kitchen. The more gradual thawing process will help preserve the flavor and texture.

Other cheeses, such as Gouda or Cheddar, don't react well when frozen, even if thawed properly. It's best simply to refrigerate and consume before they spoil. That can be as long as three weeks if they're kept properly. Processed cheddar will last a bit longer, but a gourmet cheese has a much shorter life span.

Left out in the room, even if covered, some cheeses will become oily, a result of fat molecules oozing out of the block as they melt. That can make for an interesting taste variation, but the process shouldn't be allowed to go too far. Serving at room temperature is ideal for most cheeses though slicing is easier for slightly cold cheese. But after a few hours in air most will alter in undesirable ways.

Airborne spores are the primary cause of spoilage and they interact readily with cheese. Heat, per se, isn't the culprit but it encourages most chemical reactions to speed up. So, keeping things stored and cooled will keep your cheeses optimal.

Goats Milk Cheese Dip Recipe

2008-02-04T05:58:00.001-08:00

This Goat's Milk Cheese dip recipe will make approximately 2 cups of dip.

Preparation Time: 10Minutes

Ingredients:
300g Goat's Milk Cheese
6 Tablespoons creme fraiche or sour cream
1 Tablespoon Dry white wine
2 Tablespoons Olive oil
2 Tablespoons chopped fresh parshley and chives
Fresh vegetables or crackers to serve with.

Combine Goat's milk cheese with creme fraiche, olive oil, wine and herbs. Put in a blender and blend untill smooth, then chill in the fridge untill ready to use.

Serve this delicious cheese dip with crackers.

Camembert Cheese

2008-02-04T04:19:00.000-08:00

Camembert Cheese are made from the milk of cows raised on the grasses of Normandy, this ivory delight with its creamy consistency is a favorite of many fine table. Its similarity to Brie, its royal cousin, is the result of using penicillium camemberti (or a related strain, penicillium candida) used to form the curds. It's then aged in the mold for about three weeks, producing a soft cheese.

The final product is typically molded into small disks called 'rounds', about 11 cm (4 in) wide by 4 cm (1.6 in) thick, weighing about 250g (about a half pound). Often wrapped in paper and sold in small wooden containers, it makes for a great gift.

In France it is often produced from unpasteurized milk, but in the U.S. there are severe legal restrictions on using unpasteurized milk. As a result, the cost is often more than many are willing to pay for the final product. Most Camembert produced in the U.S. is, therefore, made from pasteurized milk. The difference is subtle enough to escape the notice of all but connoisseurs.

Like many cheeses originating in a region of France, genuine Camembert is ensured by its AOC (Appellation d'Origine Contrôlée) stamp of approval. The AOC system in France is used to guarantee that cheeses, wines and some other agricultural products actually do come from the region they are named after. Whether that guarantees a level of quality is a matter of some debate in cheese circles, as it is among wine connoisseurs.

But whether you acquire it on a vacation to France or from a farm near your city, you are very likely to have a wonderful eating experience. Crumbly even when fresh (unlike Brie which is usually soft), it is great all alone, atop a piece of excellent bread or served beside a slice of fish.

The actual history of Camembert goes back much further than the date of the lively story with which we began, but it makes for great storytelling while enjoying a bit of this delectable treat. Sometimes truth is not only stranger, but tastier than fiction.

Real Camembert is a delight. After being given to French soldiers as part of their rations during WWI, its lasting fame was assured. And that's more than just a fairy tale.

Low-Fat Cheese

2008-02-03T06:06:00.000-08:00

Cheese is one of the healthiest foods we can consume, in moderation. A single ounce provides over 200mg of calcium, about 20% of the daily recommended minimum. Natural cheese, which contains casein, can provide the full complement of essential amino acids. But most cheese does, in fact, contain a relatively high percentage of fat - and saturated fat at that.

Saturated fats are contributors to a high level of 'bad' cholesterol and they provide 9 calories per gram. As a result, it's possible to get a lot of calories in a small quantity, and too much of the cholesterol forming compounds at the same time.

Reducing consumption is difficult for some. Cheese is not only a very enticing food, but it's a common ingredient in a wide range of recipes - fondue, Welsh Rarebit, pizza, some soups, as a topping on salads... the list goes on and on.

Vegetarians often find it easy to eliminate a lot of animal-based products from their diets, then find that cheese is everywhere. Going to a restaurant and finding something on the menu becomes a real challenge. Low-fat cheeses can help solve these dilemmas.

Since cheese is made from milk, it's possible to use different sorts to produce it. Though nature isn't so accommodating as to produce a low-fat milk, we can thank the ingenuity of chemists for finding a safe way to produce them. Though natural milk does vary in fat quantity. Milks that are 2% less in fat percentage are considered low-fat. Skim milk contains 1% or less. This can make cheesemaking more difficult, but the products are still outstanding.

One way to cut down on total fat from cheese is to divide and conquer. Chunks served after the main meal can be made of regular milk cheese, but use low-fat cheese in the main dish itself. One potentially tricky aspect, though, is the different way the two melt.

Most low-fat cheeses don't melt as smoothly as regular cheese. The lack of saturated fat molecules makes the result lumpy or stringy. Increasing the heat or lengthening the melting time often results in burning.

In some cases, there are techniques to overcome this limitation. In casseroles, for example, layering the cheese between the strips of pasta can help. The pasta supports the low-fat cheese, which then doesn't need to melt quite as smoothly. Another tip is useful for those cases where the cheese is added on top. Add the cheese later in the cooking cycle than you otherwise would. It will warm, but not melt entirely.

Alternating use of low-fat with regular cheese in this way can help reduce the total quantity of saturated fat consumed. Depending on your diet, that may be enough. Be prepared to sacrifice a little bit of taste, though. Making a low-fat cheese that tastes as good as the regular sort is still proving a challenge.

Pairing Wine and Cheese from Around the World

2008-01-19T08:50:00.000-08:00

Nothing is more a matter of individual taste than, well, individual tastes. Pairing wine and cheese is one of the best examples. There certainly are guidelines that reflect a large consensus about which wine goes well with which cheese. Even individuals can have similar tastes. But there's plenty of room in pairing for the most rabid iconoclast, too.

Start your afternoon with a fine Bel Paese from the Lombardy region in Italy. This creamy, semi-soft cheese is a perfect partner to a fine Chardonnay. The milky aroma will blend nicely with the delicate buttery flavor of that fine white.

Prefer something from farther north? Why not slice off a big wedge of Wensleydale cheese and set it side by side along your tongue with a great Gewürztraminer. This pale yellow delicacy from Wales can be traced back to Cistercian monks in the 11th century. It's an excellent complement to that delicious dry white from Alsace.

Go wild and try a Zamarono cheese, made from unpasteurized Churra sheep's milk from Spain. The nutty flavor combines well with the fermented juice from those Tempranillo grapes. You'll be stomping your heels and clapping your hands in no time.

Had enough of that hot sun? Head to Sweden and try a Graddost. Soft and mild with a hint of tangy bite, just like the inhabitants of that Scandinavian land, it will go nicely with a delicate Chenin Blanc. The wine hails from France's Loire Valley and the pairing makes for a most diplomatic meeting of two great nations.

Head a little south and have a Havarti. This traditional Danish cheese is semi-soft, but the taste is as robust as the people. It makes a fine companion to a Bordeaux and the joining of those traditions of France and Denmark was never more apropos.

Head south again and go for a Gouda. The Dutch have long been among the world's best, and often least recognized, major cheese makers. Pairing a sample with a dry German Riesling will convince even the most hide bound skeptic that these two make the best of friends.
Celebrate your international neutrality by trying an Emmentaler. Mature (aged at least four months), but not wizened, this mild ivory cheese is great for a crackers and cheese dish, not just cooking. Pairing it with a fine Beaujolais from Burgundy will enhance your diplomatic reputation, and make you forget about all the troubles in the world.

Be bold and try a Cheshire cheese, invented in England in the 12th century. Semi-hard, it will have you softening your stance on a variety of issues. Whether red or white, you'll find these lighter than cheddar. Combine it with a lovely glass of Champagne and you will have a delectable dining experience to write home about.

Finish off your world tour with a Cambozola. Creamy and flecked with blue, it's better than Brie for a sunny afternoon. Paired with a grassy Sauvignon Blanc, you won't even need the pasta to consider yourself in a connoisseur's field of dreams.

Categorize Cheese

2008-01-19T08:45:00.000-08:00

There are various ways to categorize cheese - by age, texture or firmness, milk used and so forth. But what the connoisseur cares about most is the experience. Does it taste good? Does it have a fine flavor, a wonderful consistency, a delightful aroma? These characteristics are the result of a mixture of ingredients and processing and storage methods.

Mild cheeses have a delicate flavor, easy on the tongue. They may be a fresh cheese such as Le Roulé or Le Brin but more often they have been aged over 60 days. That firms them up more than a fresh cheese, but gives them enough spring and tang to delight the tongue. Fresh is more often used for a spread, while mild will be used as part of a sandwich or for a tasty snack.

An excellent mild is the Fleur Du Maquis, made in Corsica from the milk of Lacaune ewes, a type of sheep. Rubbery, but in the right sense, it is a first-rate addition to any fine table. Bouc Emissair is a great alternative. Hailing from Québec, this goat's milk cheese is an impressive slab of mild, light chévre.

On the other end of the spectrum are the sharp cheeses that really wake up the palette. Tangy, full-flavored and often with a beautiful color, a sharp will keep your wits sharp and your tongue delighted.

Any natural sharp cheese will be aged over six months, though the process can be sped up artificially through the marvels of modern chemistry. It's a rare connoisseur who could tell the difference. But whether from nature or the mind of a cheesemaker, these are the bold cheeses. Extra sharp will have been aged over nine months - some as long as ten years - and have the strongest flavor of all.

English cheeses are often of this type. West Country cheddar, for example, is a delightful choice. The Wensleydale is another. Pale, dry and crumbly, it makes for a great addition on a fine cracker. Or you may prefer a Bulgarian feta cheese made from sheep's milk. Tangy and with that afterbite that true cheese lovers look for in a sharp.

In between is a wide variety, sometimes called medium, other times more of a semi-soft or semi-firm. Within these classes are a never ending array of options.

There's the Abbaye de Belloc still made by Benedictine monks in the fashion that originated with the abbey of Notre Dame de Belloc. Made with the milk of sheep raised in the French Pyrenees, it can stand proudly at the center of any table. Or, you may prefer the Amarelo from Portugal's Beira Baixa. This yellow medium has all the tang and vigor of the people of that fine land.

Storage will have an effect on the final result, so take that into account when you select something from the spectrum of cheeses available. Storage at 33ºF (0.5ºC) will help preserve the original flavor and appearance, but cheese is best served at room temperature.

Cheesemaking History

2008-01-19T08:35:00.000-08:00

Nobody know with certainty how cheese was first invented. Sometime at least 5,000 years ago some ancient affineur in Mesopotamia was either lucky or very innovative. At first, it was likely an accident that milk separated into curds (the solid part) and whey (the liquid part), and the curds then eaten or salted and preserved.

But the process really began in earnest with the arrival of the Romans. As their empire spread, they borrowed the local knowledge - as they had in so many places - and added to it. Larger Roman homes had entire rooms set aside for cheesemaking, developing it to a high art.
As the empire spread throughout Europe and the British Isles, so too did cheesemaking. Homer (circa 1184 BC) makes reference to cheeses made in the caves of Greece from sheep and goat's milk. Aristotle (384-322 BC) comments on the cheese made from the milk of mares and jackasses.

France, late to the game, but unparalleled in artistic invention, now produce over 300 types of cheese. In the Middle Ages, their output was much simpler, but even then the monks were becoming a center of creation. Gorgonzola saw its first appearance around 879 AD, Roquefort in 1070 AD.

The Italians weren't far behind, producing Parmesan (a kind of hard cheese) just prior to the end of the 16th century. Not for nothing is that city of the same name known as a center of wine and cheese.

The Swiss, when they were still known as the Helvetica tribes, developed their distinctive style using propionibacter shermani bacteria. It produces carbon dioxide bubbles, which causes the holes in Swiss cheese. The Netherlands developed Gouda around the end of the 17th century as cow's milk became the preferred source of cheese.

Even by this late date cheese was still very much a small craftsman's art. But with the coming of the Industrial Revolution it wasn't just steel and rails that began to be mass produced. The first plant for producing cheese on a large scale was founded in Switzerland in 1815. The U.S. got into the act in a big way not long after.

In 1851 a dairy farmer named Jesse Williams created an assembly line for making cheese on his farm in Rome, New York. Williams brought cheesemaking firmly into the modern age. Taking milk from hundreds of nearby farms, he produced cheese in abundance.

By the 1860s rennet came into widespread use. An enzyme from calves stomaches that helps speed the transformation of the milk into curds, it wasn't long before chemists manage to synthesize it. Today, especially since the ramp up from WWII, it is used the world over to produce huge quantities that are exported everywhere.

Though its history is ancient, the production of cheese - both industrial and as a personal craft - continues apace. There are more types to choose from than at any time in its 5,000 year lifespan.

Cheese Aging to Perfection

2008-01-19T08:25:00.000-08:00

One of the most important steps in the making of cheese is the aging process. It can be nearly absent, in which case so-called fresh cheese is produced. That's consumed right away and there are many fine cheeses of this type. But the majority experience aging of various lengths.

It isn't just the amount of time a cheese is aged, however, that contributes heavily to the flavor and consistency of the final product. Anyone can let a piece of cheese sit on a shelf. But, like fine wines, what leads up to the aging step affects that period, and what is done during is also critical.
Any good artist will begin with the end in mind. Knowing what sort of final product is desired, and how to get there, determines what is done at the beginning. So it is with cheese.

Cheese is produced from milk that is curdled by the addition of acid or acid-producing bacteria. But which kind of acid or bacteria is used has a strong influence on how the cheese will age. Propionibacter shermani produces the well-known Emmental or Swiss cheese, while the now-common penicillum mold is used in certain blue cheeses. Which is used affects the aging process.

Salt has been used as a preservative for thousands of years. It creates a chemical environment that many micro-organisms find difficult to survive, but which others find conducive. Exactly which type and how much, applied when, affects the aging process. An expert cheesemaker will give much thought to this portion of the process.

Temperature and moisture control are critical to the aging of fine cheese. At various stages the product will be heated or cooled. Even prior to making cheese, for example, milk is pasteurized - a technique in which the milk is heated enough to kill harmful organisms, but below cooking. This adjustment works in tandem with humidity levels and the moisture content of the cheese. A fine, fresh cheese will have a higher water content, a hard cheese will be dryer.

In the case of some fine cheeses, a spray is used not only to control moisture but to add organisms that affect consistency and taste. Blue penicillum mold affects both the ultimate taste and the consistency of the final product. A related strain is used to produce a camembert. The surface mold affects both the interior consistency and the ultimate taste. At this point additives can be introduced, such as spices that also affect the flavor.

All this has to be monitored and adjusted in just the right way to make a cheese worthy of cheese connoisseurs. The affineur controls this process with the delicate sensibility of an artist and the precise knowledge of a scientist.

A fine cheddar may be aged for a few months or as long as two years, for example. An extra sharp cheddar may see even more time in the shed. Cheddar is technically a method of chopping, but the name has become attached to cheese of a certain color, consistency and flavor. The affineur has to observe, sample and apply years of experience to produce just the right outcome.
Even the type of rind plays a part. Some bacteria used will produce a natural rind as the cheese ages. In other cases, washing or the artificial application of compounds produces the rind. Which occurs is one part of the aging process that has to be kept in mind.

The ripening or affinage can take two weeks or ten years, during which microbes, enzymes, heat and moisture determine its fate. All these and more have to be carefully selected and controlled to produce a product to grace a fine table.

How to Eat a Fine Cheese

2007-11-29T03:19:00.000-08:00

No one needs to tell you how to eat. You learned that long ago. But to enjoy to the maximum a gourmet cheese, there are some small bits of wisdom that can prove useful.

Some cheese connoisseurs are purists, a valid stance. They will enjoy a piece of cheese only when it is served isolated, and as an appetizer or (in the European fashion) after the main course. But never in conjunction with another food. For such people, a wedge or chunk is a delicacy to be savored in all its uniqueness. To each his own.

For others, a slice or spread goes well on a fine cracker or small piece of walnut bread. To them, a cheese is - though perhaps not a mere adjunct - something to be enjoyed as part of a wider creation. They will even mix their cheeses, trying different combinations of English cheddar, or even declaring a union between an Emmental and a Parmesan. Fair enough, it's a free country.

Some adventurous souls will insist that a cheese is meant to be enjoyed with a full partner, such as an excellent piece of fruit or delectable nuts. Fuji apples, Bosc pears or Italian grapes together with a Taleggio make for a meal all its own. Or, perhaps a Danish blue atop a Brioche with some pistachios is your idea of radical eclecticism. So be it.

Few would be so extreme as to chew the rind of a Stilton. But the rind of a Reblochon may be an adjunct to the cheese interior. There may be rules about such things, but rules are sometimes best broken. Trim or taste as your personal preference dictates - whatever your style, keep in mind that the end goal is to enjoy the experience.

Serving cheese at room temperature will bring out the full flavor, but don't let the cheese sit too long. Bacteria is used to create it, but bacteria (or mold) from the air after it's given form will spoil the taste. Slice, chop or grate only after removal from the refrigerator.

Avoid overpowering the cheese. An olive is a delight and almonds are tasty additions, but an extra sharp cheddar should not come before a mild Brie de Meaux. Limburger is a valid choice, but having it before the Camembert from Normandie is unlikely to lead to gourmet groans of pleasure. Try the pungent Roquefort only after, not before, the piquant Bleu de Bresse.

Proceed from mild to sharp, soft to hard in order to enjoy to the fullest a range of cheese offerings.

Cheese from around the World

2007-08-03T08:28:00.000-07:00

Cheese are not as well-known to be country specific as wine or beer, but it is a fact that cheese too is distinctive by country.

The French, of course, are known for producing and consuming a large amount and variety of cheeses. Roquefort and Brie are household names, even though their places of origin may not be known to many. The cheeses are named after towns of the same name. Yet, the French are neither the largest producers, exporters, nor consumers of cheese.

The largest producer is, not surprisingly, the U.S., which makes over 4.3 million metric tons per year. The largest exporter is Germany though France exports more by monetary value. But the largest consumer prize goes to... Greece. The average Greek consumes over 27kg (59 lbs) per person per year.

But quantity isn't the only, nor perhaps the best, criteria for judging cheese by country. All the great names of cheese share equally in being fine producers.

The Swiss have their Emmentaler and Gruyère better known in the U.S. as simply 'Swiss cheese', the English their Cheddars after a town in England, but now among cheese professionals a method of cutting. The Greek's are well known for a great goat's milk cheese and also Feta, which is made from sheep's milk.

The Germans, though their products' names - Harz and Mainze - may be less well-known, are in the top echelon. Not only do they produce 1.9 million metric tons per year second only to the U.S., and export huge quantities (2.4 million tons), but they are the largest importer as well. Apparently, Germans simply can not get enough of fine cheese.

Belgium may be small, but the country is a giant in the cheese world. Limburger, which hails from there, is known the world over. The smell may or may not appeal to everyone, but the taste is enjoyed by cheese connoisseurs everywhere.

The Netherlands can proudly boast of a native cheese, the great Gouda. Much of their over 2 million metric tons of annual production exported to eager consumers around the world is of this type. Small wonder, considering they've done so since the Middle Ages. The buttery concoction is likely to continue to be a world favorite well into the future.

The Italians are famous for much great art. While perhaps not the equal of Michelangelo, the great cheesemakers who create a fine Parmesan or Grana can be equally proud of their creations. Aging for three years or more, these hard cheeses are second to none in taste.

The U.S. has few native cheeses, being a melting pot of other cultures from around the world. But it can lay claim to being among the most appreciative of the stellar creations generated by the sons and daughters of immigrants to its shores. Wisconsin Colby may have its origins elsewhere, but no one does it better.

Around the world this magnificent product - whose yearly production outstrips coffee by a wide margin - is savored by any bon vivant with a taste for a fine food.