Buying, Distribution, and Selling

Question 1

What designates a cheesemaker as “Farmhouse”?

Answer 1

Producers who for the most part use only their own milk and make the cheese on their own farms.

Question 2

What designates a cheesemaker as “Artisan”?

Answer 2

Cheesemakers producing usually small quantities of cheese often according to traditional recipes, buying the milk from one or more local farms.

Question 3

What makes a cheese “cooperative”?

Answer 3

Cheese produced by a dairy which is owned by a cooperative of farmers, where the milk comes only from those farms.

Question 4

What is the “chill chain”?

Answer 4

Refers to maintaining foods under temperature control for the duration of storage, distribution and sale.

Question 5

What are the key elements of the chill chain?

Answer 5

Cheese must remain between 0 C and 8 C and the chilling is continuous and unbroken between producer and consumer.

Question 6

What are the types of cheese wrapping?

Answer 6

Clingfilm, plastic film, foil, wax paper, brie paper, and vacuum packaging.

Question 7

Uses of clingfilm

Answer 7

Used for glass cheese counters, may cause sweating.

Question 8

Uses of plastic film

Answer 8

Similar to clingfilm, but with less stretch-ability, some types of plastic film, including polyethylene and polypropylene are used commonly for soft cheeses to help them breathe.

Question 9

Uses of foil

Answer 9

Not your grocery store foil, especially made for blue cheeses.

Question 10

Uses of wax paper

Answer 10

The common choice of cheesemongers, paper coated with a soy bean or paraffin wax. Allows the cheese to breathe and also to maintain humidity. Also has the advantage of brand promotion.

Question 11

Uses of brie paper

Answer 11

Paper specifically designed for use with soft cheese. It is very much like wax paper in that it is breathable and aims to prevent the soft cheese sticking to the paper. Made of a layer of paper and plastic film.

Question 12

Uses of Vacuum Packaging

Answer 12

A vacuum bag should hold its seal preventing oxygen from getting in. This preserves the cheese, inhibiting the growth of moulds. Common for hard cheeses.

Question 13

What are the key descriptors of a cheese?

Answer 13

• Country of Origin
• Species of Animal
• Rennet Type
• Raw/Pasteurized
• Make and Post Make
• Protected Status
• Age

Question 14

What are the EU Protected Food Names?

Answer 14

PDO - Protected Designation of Origin (AOP in Switzerland)
PGI - Protected Geographical Indication (IGP in Switzerland)
TSG - Traditional Speciality Guaranteed

Question 15

What makes a PDO?

Answer 15

All three elements are in the region: production, processing and preparation; PLUS local ingredients are used.

Question 16

What makes a PGI?

Answer 16

Only ONE of the three elements are in the region: production, processing or preparation;
Ingredients need not be local

Question 17

What makes a TSG?

Answer 17

Only the process need be linked to a tradition. There is no requirement for any of the three elements of production, processing or preparation to be carried out within the region, nor any of the ingredients to come from the region.

Question 18

How many cheese PFNs are in the UK?

Answer 18

Sixteen

Question 19

How does the chill chain affect cheese price?

Answer 19

Each entity in the chill chain will need to make a profit margin from the sale of cheese - the more entities = a higher price. For example: a small cheesemaker in France may pass the cheese to an affineur, who then sells it through a national wholesale market (for example, Rungis in Paris), who sells it to a consolidator who holds it for export to a UK based national wholesaler (for example, Bradburys), who sells it to an independent cheesemonger where it is bought by a consumer.

Question 20

What factors influence the price of cheese?

Answer 20

• Steps in the chill chain.
• Size and style of production (farmhouse vs. industrial, cost of labor)
• Milking breed (from least to most expensive - cow, goat, sheep).
• Size of cheese (small cheeses are harder to care for and transport)
• Fragility of cheese (extra steps taken to care for cheese)

Question 21

What is the proper temperature for storing cheese?

Answer 21

At 8 degrees celsius or below.