cheese Flashcards
Mimolette is a cheese traditionally produced around the city of ___, France. In France, it is also known as Boule de ___ after its city of origin, or vieux Hollandefor being made after the tradition of Edam cheese.
Lille
La Crete Gruyere 1655
Fromagerie Le Cret is located near Gruyere’s namesake village in the Canton of Fribourg, Switzerland.
Aged 18 months
- using only his most exceptional milk, making about half as much cheese as his quota would allow, and constantly refining his process.
Aged by a local affineur that has been in business since 1915, Gruyere 1655 is marked by a fresh cream blast, a bright fruity flavor and a deep, structured nuttiness. The paste is light mocha in color and studded with pinpoint crystals.
Salva Cremasco DOP
Salva Cheese from Crema is a PDO table cow’s milk cheese, made with raw __; it is a washed rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of ___ and produced particularly in the area of Crema, Bergamo and Brescia.[1]
It is also produced in the provinces of Lecco, Lodi and Milan. Salva has many similarities to quartirolo, as well as differences, like longer aging and a major aromatic complexity.
Curd
Lombardy
Robiola is an Italian soft-ripened cheese of the _____ family. It is from the ___ region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of ___ in the province of Pavia; another that the name comes from the word rubeole(ruddy) because of the color of the seasoned rind.
of the Stracchino family
Langhe region
Robbio in the province of Pavia
Fourme d’Ambert is a semi-hard French blue cheese. One of France’s oldest cheeses, it dates from as far back as ___ times.[1] It is made from raw cow’s milk from the ____ region of France, with a distinct, narrow cylindrical shape.[2]
The semi-hard cheese is inoculated with ____ spores and aged for at least 28 days.
Roman times
Auvergne
Penicilin Roqueforti
