2.  GOAT-LESS FAT AND TENDS TO TASTE LIGHTER AND FRESHER, TANGY TASTE  COW-ACCOUNT FOR THE MAJORITY OF CHEESE. VARY IN TYPE, TEXTURE, AND FLAVOR  SHEEP-HAVE THE FATTIEST MILK, TRANSLATES INTO RICH, HEARTY CHEESE

3.  UNITED STATES-ALL CHEESE THAT IS LESS THAN 60 DAYS OLD, BY LAW, BE MADE FROM PASTEURIZED MILK. THIS IS TRUE FOR IMPORTED CHEESE.  PASTEURIZATION RESULTS IN A CHEESE THAT HAS LESS FLAVOR AND A GUMMIER TEXTURE

4.  FRESH-YOUNG, TART, TANGY, LEMONY, SMOOTH, MOIST, CREAMY. NO RIND. (CHEVRE, MOZZARELLA)  BLOOMY-REFERS TO THE SNOWY, FLUFFY, “BLOOMING” RIND. BUTTERY, DECADENT, PILLOWY. FLUFFY, RICH. MILD TO MUSHROOMY. EDIBLE RIND. (BRIE, CAMEMBERT, TRIPLE CREMES)

5.  WASHED RIND-WASHED IN BRINE, BEER, WINE, SPIRITS. PUNGENT, STINKY, FRUITY, MEATY, INTENSE, AROMATIC. VIBRANT PINK TO ORANGE EDIBLE RIND. (LIVAROT, TALEGGIO)  SEMISOFT-PLIABLE, EARTHY, WET STRAW, HAY, LEAVES. (FONTINA, GARROTXA)

6.  FIRM-DENSE BUT SUPPLE. GRASSY, EGGY, SHARP. THICK, NATURAL RIND, NOT TYPICALLY EATEN. (CHEDDAR, GRUYERE, MANCHEGO)  HARD-DRY, CRUNCHY, CARAMELLY, BUTTERSCOTCHY, GRAINY. (PARMIGIANO- REGGIANO, PECORINO

7.  BLUE- MOLD! VEINS, CRATERS, SHARP- EDGED, PUNCHY COMPLEX. (GORGONZOLA, ROQUEFORT, STILTON)

8.  EUROPEAN COUNTRIES BESTOW THIS ON FOODSTUFFS WITH THE HIGHEST QUALITY.  THEY ARE OFTEN PRODUCED USING TRADITIONAL METHODS AND USUALLY PRODUCED IN A UNIQUE ENVIRONMENT.

9.  FRANCE-A.O.C. (APPELLATION D’ORIGINE CONTROLEE)  ITALY-D.O.P. (DENOMINAZIONE DI ORIGINE PROTETTA)  PORTUGAL- D.O.P (DENOMINACAO DE ORIGEN PROTEGIDA)  SPAIN-D.O. (DENOMINACION DE ORIGEN)

10.  GUARANTEES THE FOLLOWING:  ORGIN-THE MILK IS PRODUCED IN A PRECISE GEOGRAPHICAL AREA  TRADITION-TRADITIONAL CHEESEMAKING METHODS ARE USED. THEY MAY GO BACK THOUSANDS OF YEARS AND PRODUCE THE “UNIQUE” RECIPE FOR THE CHEESE.

11.  CHARACTER-CHARACTERISTICS ARE CONTROLLED SUCH AS SHAPE, SIZE, RIND, TEXTURE, AND MINIMUM FAT ARE REGULATED.  AUTHENTICITY-THE GOVERNING COUNTRY GUARANTEES AUTHENTICITY AND QUALITY.PRODUCERS SUBMIT TO APPROVAL BY A COMMISSION.

12.  ITALY-COW’S MILK, PASTEURIZED, FRESH CHEESE  MOZZARELLA CURDS ARE PLUNGED INTO HOT WHEY UNTIL THEY BECOME ELASTIC, CUT INTO STRIPS, PLUNGED AGAIN, KNEADED, STRETCHED AND PULLED INTO A SMOOTH BALL.

13.  THE BALL IS LEFT HOLLOW, TO BE FILLED WITH UNCOOKED CURDS AND FLAKES OF MOZZARELLA. GIVES THE CENTER A SOUPY TEXTURE.  THE CENTER CONTINUES TO FERMENT, CREATING A FLAVOR THAT IS GAMIER AND STRONGER THAN OTHER FRESH MOZZARELLA.  WINE-SOAVE-DRY WHITE WINE-VENETO, ITALY

14.  FRANCE-COW’S MILK, PASTEURIZED, BLOOMY-BURGUNDY REGION OF FRANCE  TRIPLE CRÈME-ABOVE 75 PERCENT FAT  BRIE IS ABOUT 50 PERCENT FAT, THIS CHEESE RUNS ABOUT 82% FAT

15.  RICH IN FLAVOR WITH A PUNGENT AND MOLDY RIND WITH STRAW AND MUSHROOM AROMAS. SALTY, EARTH FINISH.  WINE-WHITE BURGUNDY, CHARDONNAY- LIGHT ON THE OAK

16.  ITALY- COW, SHEEP’S MILK-PASTUERIZED- BLOOMY  Piedmont region  Luscious slab of creamy buttery goodness.  Addition of sheeps milks give it some tang.  Inside is meant to be runny.  WINE-PROSECCO

17.  ITALY-COW’S MILK-RAW-WASHED RIND- D.O.P. PROTECTED  Nothing like the red rind cheese that we know of, the real Fontina is protected and made in Italy.  Cheese has been made in the 1200s from the milk of alpine grazing cows.

18.  The flavor is rich and nutty with hints of truffle and apple.  A central ingredient in Fondutta  WINE-BARBARESCO

19.  FRANCE – COWS MILK – RAW – WASHED RIND AND AOC PROTECTED  ALSACE LORRAINE REGION  WASHED AND BRINED UNTIL IT HAS THE CONSISTANCY OF MELTING CHOCOLATE  STINKY INTERIOR WITH SWEET MILKINESS

20.  ITALY-COW’S MILK, PASTEURIZED, WASHED RIND, D.O.P. PROTECTED  LOMBARDY REGION OF ITALY  Pungent aroma with a gentle, buttery flavor- yeasty in flavor  WINE-PINOT GRIGIO

21.  FRANCE-COW’S MILK-PASTEURIZED- SEMISOFT  FROM THE JURA MOUNTAINS OF FRANCE  Cheese is made from the morning and evening milkings separated by a layer of ash  Thick, creamy texture with a sweet milky finish  WINE-LUSH RED RHONE

22.  GOATS MILK – FRENCH – SEMI SOFT - PASTEURIZED  PROVENCE REGION AND CORSICA  SLIGHTLY SALTED TANG WITH SUBTLE BACKGROUNDS OF TARRAGON AND WHITE WINE

23.  Italy-cow’s milk-pasteurized-semisoft- Alto Adige region (NW Italy)  Cured in LaGrein wine.  Creamy and elastic texture. Nutty and garlic flavors with

24.  Italy-cow’s milk-pasteurized-semisoft-Veneto region  Hefty wheels are studded with slivers of black truffle. The wheels are then rubbed in ash and ground spices: nutmeg, coriander, cinnamon, licorice, cloves and fennel.  Creamy cheese with truffle undertones.  The name means under the ashes  Wine-dry Lambrusco

25.  FRANCE-COW’S MILK-RAW-FIRM-A.O.C.  MORE COMTE IS MADE THAN ANY OTHER CHEESE.  ONE WHEEL WEIGHS 90 LB, THAT TAKES 140 GALLONS OF MILK  SMALL HERDS GRAZE ON ALPINE GRASS, MILK IS POOLED AND MADE IN MOUNTAIN HUTS. CAN BE AGED UP TO 2 YEARS

26.  AROMAS OF BUTTER AND HAZELNUTS.  FLAVOR IS FRUITY AND SWEETER THAN ITS SWISS COUSINS  WINE-RHONE RED

27.  FRANCE-SHEEP’S MILK-RAW-FIRM-A.O.C.  ONE OF THE OLDEST CHEESES MADE IN THE WORLD. MADE FOR AT LEAST 1000 YEARS.  ELEGANT WHEAT-FLOUR AROMA.  RICH FLAVOR WITH SLIGHT BARNYARD HINTS  WINE-POUILLY-FUME

28.  Italy-raw-sheep-hard cheese  Lazio region of Italy  Submerged in a bath of balsamic and juniper for 4 months and then aged for another 12-14 months

29.  Vinegar creates crunchy, bittersweet- chocolate looking rind  Juniper gives gin bite with underlying sweetness  WINE-NEBBIOLO

30.  Italy- pasteurized cow’s milk- blue cheese- D.O.P. protected  Produced in the Piedmont and Lombardy region.  The cheese is firmer and drier with lots of blue striations  More mold means a peppery, spicy flavor.  Aged for about 300 days  WINE-MOSCATO D’ASTI

31.  France-raw sheep’s milk-blue- AOC  Supposedly this cheese was written about in 79 AD.  The production of Roquefort is so unique that it was the first cheese awarded an AOC designation for cheese in 1925.  To qualify the wheels are made from the lacaune ewe’s milk.

32.  The cheese is held in selected dairies for ten days and then transported for maturation in the natural caves of Mount Combalou in the commune of Roquefort-sur-Soulzon in southern France. The caves are laced with natural ventilation that keep the caves at 48 degrees and 95% humidity.

33.  Most of the Roquefort is made by the Societe company accounts for 60% of Roquefort made: mechanized and not a high a quality as the other brands.  Vieux Berger, Carles and Coulet are all made by hand and made in small batches.  The cheese has a rich, peppery, nutty flavor with a creamy interior with a lingering sweet- salt flavor.