Buying, Distribution, and Selling Flashcards
What designates a cheesemaker as “Farmhouse”?
Producers who for the most part use only their own milk and make the cheese on their own farms.
What designates a cheesemaker as “Artisan”?
Cheesemakers producing usually small quantities of cheese often according to traditional recipes, buying the milk from one or more local farms.
What makes a cheese “cooperative”?
Cheese produced by a dairy which is owned by a cooperative of farmers, where the milk comes only from those farms.
What is the “chill chain”?
Refers to maintaining foods under temperature control for the duration of storage, distribution and sale.
What are the key elements of the chill chain?
Cheese must remain between 0 C and 8 C and the chilling is continuous and unbroken between producer and consumer.
What are the types of cheese wrapping?
Clingfilm, plastic film, foil, wax paper, brie paper, and vacuum packaging.
Uses of clingfilm
Used for glass cheese counters, may cause sweating.
Uses of plastic film
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.
Uses of foil
Not your grocery store foil, especially made for blue cheeses.
Uses of wax paper
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.
Uses of brie paper
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.
Uses of Vacuum Packaging
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.
What are the key descriptors of a cheese?
- Country of Origin
- Species of Animal
- Rennet Type
- Raw/Pasteurized
- Make and Post Make
- Protected Status
- Age
What are the EU Protected Food Names?
PDO - Protected Designation of Origin (AOP in Switzerland)
PGI - Protected Geographical Indication (IGP in Switzerland)
TSG - Traditional Speciality Guaranteed
What makes a PDO?
All three elements are in the region: production, processing and preparation; PLUS local ingredients are used.
What makes a PGI?
Only ONE of the three elements are in the region: production, processing or preparation;
Ingredients need not be local
What makes a TSG?
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.
How many cheese PFNs are in the UK?
Sixteen
How does the chill chain affect cheese price?
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.
What factors influence the price of cheese?
- 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)
What is the proper temperature for storing cheese?
At 8 degrees celsius or below.
