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ACS - Cheese Facts > PDO > Flashcards

PDO Flashcards

1
Q

What animal species are required for Comte?

A

Montebeliarde or French Simmental

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2
Q

What is the feed requirement for Comte?

A

Must be fed a grass based diet ( pasture in summer, hay in winter)

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3
Q

What is the production area for Bleu d’Auvergne?

A

Cantal, Puy de Dome areas of France

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4
Q

What is coiffage?

A

The stirring step after curds have been cut, allowing a thin film to develop around the curds and prevent them from sticking together, thus keeping an open texture and allowing for air gaps.

Crucial for blue cheeses

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5
Q

What type of milk can be used for Bleu d’Auvergne?

A

Raw, thermized or pasteurized

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6
Q

What type of milk is used to make Bleu d’Auvergne?

A

Cow

Can be raw, thermized or pasteurized

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7
Q

What is aligot?

A

A French peasant dish made from mashed potatoes, Cantal cheese and garlic

The mixture is beaten together and can stretch up to 7feet from a spatula

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8
Q

What is Anevato?

A

Greek cheese made with either sheep, goat or combo milks

Fresh cheese, lactic set, rennet optional

Whole milk allowed to set at 64-68F to sour/curdle before draining

“Anevato” means a cheese that is raised; traditionally would allow cheese to rest throughout the day to only “raise” it during the afternoon

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9
Q

Is Appenzeller a protected AOP cheese

A

No

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10
Q

What milk is used to make Appenzeller?

A

Cow

Can be raw or thermized

48% butterfat

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11
Q

What is Aruza-Ulloa?

A

Spanish DO cheese; Galicia

Can be farmstead, industrial or mature

Highest production of any Spanish cows milk cheese

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12
Q

What type of milk can be used to make Arzua-Ulloa?

A

Raw or pasteurized cow

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13
Q

What milk is used to make Asiago?

A

Cow

Milk and cattle can only come from the northeastern part of Italy (Vicenza and Trento)

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14
Q

What are the two designations of Asiago PDO?

A

Fresco and Stagionato

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15
Q

How is Asiago Stagionato different from Asiago Fresco?

A

Whole milk is allowed to rest and skimmed

Curds cut into smaller pieces and cooked to 117F.

Aged from 3 months to 2+years

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16
Q

How is Asiago Fresco different from Asiago Stagionato?

A

Made with whole cows milk

Curds cut into larger pieces to allow for more whey in the curd

Partial cooking to 111F

Aged 3 weeks; not suitable for long aging due to moisture content

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17
Q

What is Azeitao?

A

Portuguese PDO

Raw sheep milk cheese

Thistle rennet

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18
Q

What is Banon?

A

Provence region of France AOP

Goat cheese wrapped in chestnut leaf

Can only be made from milk from chèvre commune Provençal

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19
Q

What is Beaufort?

A

Savoie region of France

Hard cooked raw Cows milk cheese

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20
Q

What cows milk is used to make Beaufort?

A

Tarine aka Tarentaise and Abondance

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21
Q

What are the three types of Beaufort and how are they distinguished

A

By the time of year and altitude of the cows at milking
- Beaufort: Nov-May while cows are in the valley
- Beaufort d’ete: June-October
- Beaufort chalet d’alpage: made from milk of cows between 1500 and 2500 meters above sea level. Only one herd of cows used

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22
Q

What is Bitto?

A

Northern Italian (Milan) made from pasture fed cows

Produced June-September

  • can have an addition of goat milk, but no more than 10%
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23
Q

What is Boeren-Leidse met sleutels?

A

PDO washed curd Cheese from Netherlands

Only produced in the area of the Old Rhine River near Leidse

Skim milk from Fresian-Holstein, Meuse-Rhine-Issel or Blaarkop cattle

Contains cumin seeds

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24
Q

What was the first protected cheese?

A

Roquefort in 1925

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25
Q

What is the French abbreviation for protected cheeses?

A

AOC (appellation d’origine controlee)

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26
Q

What is the Spanish abbreviation for protected cheeses?

A

DO (designation origin)

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27
Q

What is the abbreviation for Italian protected cheeses?

A

DOP (denominazione di Origine Protetta)

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28
Q

What cheese protection covers products linked to a geographical area with at least one stage of production

A

PGI (Protected Geographical Indication)

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29
Q

What is the protection that highlights the character of the product, either in the composition or how it is produced

A

TSG (traditional specialty guaranteed)

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30
Q

What criteria must a product meet in order to qualify for PDO status?

A

Entire product must be traditionally and entirely manufactured (prepared, processed and produced) within the specific region and have unique properties

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31
Q

In what areas of France is Roquefort produced?

A

Roquefort sur-Soulzon (Midi-Pyrenees and the Languedoc-Roussillon regions)

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32
Q

What type of milk is used to produce Roquefort?

A

Whole, RAW sheep’s milk

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33
Q

What breed is used to make Roquefort?

A

Lacaune sheep

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34
Q

What are the feed requirements for Roquefort?

A

As soon as available and weather permitting, grazing is mandatory every day

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35
Q

How long can milk be stored on the farm for Roquefort?

A

No longer than 24 hours

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36
Q

What physical treatment can be made to the milk used for Roquefort?

A

Only filtration to remove microscopic impurities. Post filtering, milk stored cold

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37
Q

How is cheese hooped for Roquefort?

A

After an initial whey draining, cheese is moved along a special drainage mat, allowing any additional whey to drain. Curds poured into moulds.

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38
Q

How are the curds prepared for Roquefort?

A

Uncooked and unpressed

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39
Q

What is unique about the penicillin used for Roquefort?

A

Penicillin Roqueforti

Must be prepared within the microclimate area surrounding town of Roquefort sur Soulzon

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40
Q

After moulding, how long are moulds allowed to drain for Roquefort?

A

48 hours at 50F

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41
Q

How is salt added to Roquefort?

A

Dry salted on the outside; excess brushed off and wheels pierced

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42
Q

What is the temperature and humidity of the caves aged for Roquefort?

A

46.4 to 53.6F at 98% humidity

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43
Q

How long does it take for blue to start to develop for Roquefort? When are the wheels wrapped in foil?

A

Blue will start to develop after 10 days; wrapped in foil after 21

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44
Q

What is the minimum aging period for Roquefort?

A

90 days

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45
Q

What is the Label Brebis Rouge in regards to Roquefort?

A

Red Ewe Label

Designation since 1930 shows that the producer fed the sheep forage and cereals in winter and pasture the rest of the year

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46
Q

Is AOC Camembert de Normandie available in the US?

A

No

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47
Q

What milk is used for Camembert de normandie?

A

Raw cow

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48
Q

How long is Camembert de normandie ages for?

A

21 days

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49
Q

What does “moule a La louche” mean?

A

Molded with a ladle

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50
Q

What milk is used for Livarot?

A

Cows milk

Can be thermized or pasteurized (for export)

Must be Normande cattle; spend at least 6months at pasture

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51
Q

What is unique about the shape of livarot?

A

Orange rind (from both b. linens and annatto); 3 to 5 stripes of cording around the sides of the wheel

Nicknamed “the colonel”

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52
Q

What milk is used for Pont-l’Eveque?

A

Cows milk

Can be raw or pasteurized (for export)

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53
Q

What is unique about the shape and rind of Pont-l’Eveque

A

Square shape with b. Linens

Matured 6-8 weeks

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54
Q

What milk is used for Neufchâtel?

A

Cow

Raw (90% of the production) or pasteurized (10% for export)

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55
Q

What is the oldest of the Normandy cheeses?

A

Neufchâtel

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56
Q

What shape is Neufchâtel?

A

Heart shaped

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57
Q

What is unique about Neufchâtel in regards to texture and aging?

A

Aged 10 days.

Curd drained in canvas bags, giving it a more compact and fudge quality

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58
Q

What are 4 protected cheeses from the Normandy region?

A

Camembert
Livarot
Pont-l’Eveque
Neufchâtel

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59
Q

What are some examples of protected cheeses from the Auvergne Rhône-Alps region?

A

Fourme d’Ambert
Saint Nectaire
Cantal
Blue d’Auvergne

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60
Q

What type of cheese is Fourme d’Ambert?

A

Raw cows milk blue cheese

Pasteurized version available for export

Grass fed

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61
Q

Is Fourme d’Ambert a pressed cheese?

A

NO!

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62
Q

How long is Fourme d’Ambert aged?

A

Minimum of 28 days

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63
Q

What is unique about the aging of saint nectaire?

A

Raw versions are aged for 6 weeks on mats of rye straw

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64
Q

What milk is used to make Saint Nectaire?

A

Raw or pasteurized (export) cows milk

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65
Q

What animal is used for saint nectaire?

A

Holstein, Montbeliarde or Salers

Cows must be born/raised in the Auvergne region and allowed to graze at least 140 days a year

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66
Q

What versions of saint nectaire are available?

A

Fermier: made twice a day

Laterie: uses milk from 400 different producers

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67
Q

What type of cheese is saint nectaire?

A

Semi soft washed rind cheese

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68
Q

What milk is used for Cantal?

A

If Juene, must be made w pasteurized cows milk.

If entre-deux or veiux, can be made with raw or pasteurized cows milk

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69
Q

What are the three types of Cantal cheese?

A

Jeune: youngest, aged 30-60 days

Entre-deux: aged 90-210 days

Vieux: oldest, aged 8 months or more

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70
Q

Which PDO protected cheese is the oldest of all French cheeses and is a precursor to English cheddar?

A

Cantal

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71
Q

Which is the only French cheese named after a departement?

A

Cantal

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72
Q

What are the temps associated with AOC Camembert?

A

Milk cannot be heated above 104F.

Aged at 50-64F for 13 days

Can be packages at 17 days but cannot be sold until 22 days after rennetting

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73
Q

What are the 6 authorized shapes for Neufchâtel?

A

Bonde
Double bonde
Square
Briquette
Heart
Big heart

74
Q

What are four examples of protected French cheeses is the Bourgogne, Comte region?

A

Comte
Epoisses de Bourgogne
Morbier
Mont d’Or
Vacherin du Haut Doubs

75
Q

What is the most consumed PDO cheese is France?

A

Comte

76
Q

What is unique about the production of Comte?

A

Produced in huts in the Jura mountains and carries down the mountains to age

77
Q

What is the minimum age requirement for Comte?

A

4 months minimum

78
Q

What animal is used in the making of Comte?

A

Montbeliarde and French simmental

79
Q

What type of milk is used in Comte?

A

Raw

80
Q

How far can the distance be between when cows are milked and where the cheese is made in regard to Comte?

A

No further than 16 miles

81
Q

What temperature is milk heated to for Comte?

A

No higher than 104F

82
Q

How is Comte renneted?

A

Uses whey from previous production; one bucket held at 86-90F with mesophilic starter. Another held at 104-113F to encourage natural thermophilic bacteria

Both buckets added to the vat before milk reaches ripening temps of 86-90F.

83
Q

What temp are curds heated to for Comte?

A

131F

84
Q

What are the parameters for aging Comte?

A

Must be aged on wooden boards

Humidity 94-97%

Temps start out warmer than cooler.
46-50F - slow and uniform ripening
59-64F for first 3to6 weeks followed by 41-43F for several months

85
Q

What is the origin of epoisses?

A

Created by Cistercian monks in the village of Epoisses

86
Q

What type of milk is used in Epoisses de Bourgogne?

A

Whole Raw or pasteurized (export) milk of local cow breeds (Brunes, Montbeliarde, French Simmental)

87
Q

What type of milk is used for Mont d’Or?

A

Raw cows milk from Montbeliarde and Simmental cows

Can only be made from milk collected in the Haut (upper) region of the Doubs mountains

88
Q

When is Mont d’Or produced?

A

Mid August to mid-March

Sold between sept 10 and May 10

89
Q

What is the difference between Mont d’Or and Vacherin Mont d’Or?

A

Vacherin is Swiss made and made with heat treated milk

Mont d’Or is French and made with raw milk

90
Q

What type of milk is used to make Morbier?

A

Raw or pasteurized cows milk

Montbeliarde and Simmental

91
Q

What type of feed is allowed in the making of Morbier?

A

Grazing grass and hay; no fermented feed

Must have 2.5 acres per cow for grazing

92
Q

What is a famous protected cheese from the Murcia province of Spain?

A

Queso de Murcia de vino aka drunken goat.

93
Q

What type of milk is used in Queso de Murcia al vino?

A

Pasteurized Murciano Granadina goat

94
Q

What are some PDO Cheeses from the Spanish province of Navarra/Basque region?

A

Idiazabal and roncal

95
Q

What type of milk is used in Idiazabal?

A

Raw sheep milk

Laxta breed (indigenous to area)

96
Q

What is the first Spanish PDO cheese?

A

Roncal

97
Q

What milk is used to produce roncal?

A

Raw sheep milk

Rasa and Lancha

98
Q

What’s a specific difference between roncal and manchego?

A

Doesn’t have the pleitta rind markings that manchego has; can be irregular and some surface mold

99
Q

What are the unique manufacturing processes for Roncal?

A

Made from December to July

After curds are cut, mixture is beaten by hand to separate the whey from the curds

Aged for minimum of 120 days

100
Q

What Spanish PDO cheese has a conical shape?

A

Queso Tetilla

101
Q

What type of milk is used to produce Queso tetilla?

A

Pasteurized cows milk

102
Q

What are some unique production methods for Queso tetilla?

A

Washed curd

Brined for 24 hours max

Aged 8 days minimum

103
Q

What is unique about Cabrales?

A

Wrapped in sycamore maple leaves

Aged in wooden boards and cave aged minimum of 60 days

Must be produced, aged and packaged within the Asturias region of Spain

104
Q

What type of milk is used to produce Cabrales?

A

Made with cows milk with seasonal additions of goat and sheep’s milk

If made in late spring, goat milk added for piquancy, sheep added for texture and sweetness

105
Q

What makes Cabrales different from other blues?

A

Milk kept at a lower temperature during coagulation (71-73F) to slow down the bacteria and produce a more acid curd

Needles are not used!

Spend 48 hours at room temp after hooping; kept at room temp for 10-15 days more before cave aging for 2-3 months

106
Q

What is the Spanish DO cheese that is produced on the island of Menorca?

A

Mahon-Menorca

107
Q

What type of milk is used to produced Mahon Menorca?

A

Raw or pasteurized cow milk ( friesian, Menorcan, and/or Brown Alpine)

Sometimes can have additional sheep’s milk (no more than 5%)

108
Q

What three types of Mahon are produced?

A

Tender= 21to 60 days aging
Semi cured= 2 to 5 months
Vintage/matured= more than 5 months

109
Q

What is a unique process in the making of Mahon?

A

During ripening, the rind is rubbed with a mixture of butter, olive oil OR mixture of olive oil and paprika

110
Q

What type of milk is used to make manchego?

A

Raw or pasteurized sheep milk

Manchega sheep

111
Q

Which cheese makes up for over a third of all chess production in Spain?

A

Manchego

112
Q

What is a pleita and flor?

A

The traditional esparto grass mats used to make the markings on manchego wheels (pleita is the sides; flor are the flat sides

113
Q

What are two protected cheeses from the Emilia Romagna area of Italy?

A

Parmigiano Reggiano
Grana Padano

114
Q

What type of milk is used to make Parmigiano Reggiano?

A

Raw cows milk; whole milk from morning milking and skimmed milk from previous evening’s milking

Most is Holstein Fresian

Solo di Bruna: “only from the brown”
Vacca Bianca Modenese
Vacca Rosse

115
Q

How many wheels of Parmigiano Reggiano are formed in each vat of cheese?

A

2 aka “the twins”

116
Q

How long are wheels of Parmigiano Reggiano brines for?

A

24 days

117
Q

What information is imprinted onto wheels of Parmigiano Reggiano?

A
  • “Parmigiano Reggiano”
  • producers identification number
  • month and year of production
  • export
  • QR code
  • consortium stamp
118
Q

When will a battitore inspect wheels of Parmigiano Reggiano?

A

12 months: Checking for structural defects; if passes, will receive consortium stamp

119
Q

When will a stagionatore inspect wheels of Parmigiano Reggiano?

A

18 months; marked/judged for export

Also x-rayed for irregularities

120
Q

What age is Parmigiano Reggiano marked for export sold at?

A

24 months; can be up to 36 months

121
Q

According to PDO requirements, what are the specifications for Parmigiano Reggiano?

A

Wheels must weigh at least 66lbs
14-18” diameter
8-10” high
Rind just under 1/4” thick
Minimum FDB 32%
12 months minimum aging

122
Q

What is the diet for animals for Parmigiano Reggiano?

A

Cows must consume no more than 50% dry feed, 75% of which must be from the protected zone.
NO SILAGE

123
Q

What type of milk is used to produce Grana Padano?

A

Partially skimmed raw cows milk

124
Q

What are the production steps to making Grana Padano?

A

Partially skimmed raw milk; natural whey culture from previous evening milking

Curd cooked to 127-129F, continuous stirring

Once stirring stops, curds compact on bottom of copper vat and rest in hot whey for an hour

Cheese placed into a mold to cool down slowly; after 2 days cheese brined for 3 weeks

125
Q

How long is Grana Padano brined?

A

3 weeks

126
Q

What are the 3 different ripening stages of Grana Padano?

A

9-16 months
Over 16 months
Over 20 months (reserve)

127
Q

Which is the most produced PDO cheese in the EU?

A

Grana Padano

128
Q

What are two PDO cheeses from the Lombardia region of Italy?

A

Gorgonzola
Taleggio

129
Q

What type of milk is used to produce Gorgonzola

A

Pasteurized cows milk

130
Q

What are the two styles of Gorgonzola?

A

Picante (savory)
Dolce (sweet)

131
Q

What is unique in the formation of Gorgonzola?

A

Uses curds from the previous evening and mixes those with fresh warm curds from the mornings milking.

132
Q

What is the aging specifications of Gorgonzola?

A

Wheels salted and “baked in purgatory” for 3 to 4 days at 68-72F and a humidity of 95%

Pierced after 12-20 days and stored 3 to 6 months. 2-3 months minimum

133
Q

What makes Gorgonzola dolce different from piccante?

A

Dolce curds formed from 1 milking rather than 2 with piccante

134
Q

What type of milk is used to produce taleggio?

A

Raw or pasteurized cows milk

135
Q

What is unique about the aging of taleggio?

A

Ages on wooden boards in caves for at least 35 days

Temp of 36-43F; 85-90% humidity

136
Q

What is centripetal maturation?

A

The process where the cheese ripens from the outside surface to the inside paste of the cheese

137
Q

What are the two types of Provolone valpadana?

A

Dolce (mild aged 2-3 months)
Piccante (sharp 3 months or longer)

Both are smoked

138
Q

What is the cheesemaking requirement for Provolone Valpadana

A

Must be made within 60 hours of milking

Also uses a whey starter from previous milking

139
Q

What type of milk is used to make provolone valpadana?

A

Cows milk
Aged varieties uses thermized;younger varieties use pasteurized milk

140
Q

What type of rennet is used for provolone valpadana?

A

Dolce: calf rennet
Piccante: goat or calf rennet

141
Q

What temperature is the curd cooked to for provolone valpadana?

A

126-127F; allowed to rest on tables until proper pH achieved before stretching (4.7 to 5.2)

142
Q

What are the shapes available for provolone valpadana?

A

Salami (cylindrical)
Melon
Truncated conical
Tangerine
Pear topped
Spherical head (flask)

143
Q

What is the aging time for provolone valpadana?

A

Can range from 10-90 days; all dependent on size and shape of the cheese

144
Q

What type of milk is used to produce mozzarella di bufala campana?

A

Italian Mediterranean water buffalo whole milk raw or pasteurized (export)

145
Q

What are the 5 steps involved in making mozzarella?

A
  1. Ripening the milk (traditionally uses whey starter from previous evening milking)
  2. Rennet curd (animal or microbial)
  3. Cut curd
  4. Heat curd
  5. Stretch curd
146
Q

What type of milk is used to produce fontina?

A

Raw cows milk
Valdostana breed

Each batch of cheese from single milking

147
Q

What region is PDO fontina located?

A

Valle d’Aosta

148
Q

What temperature are the curds cooked to for fontina?

A

Not to exceed 118F

149
Q

What is the aging requirement for fontina PDO?

A

Minimum of 80 days at 41-54F and 90% humidity

150
Q

What are the two different styles of producers for fontina?

A

Caseficio (dairy)
Alpeggio (mountain producers; only operate during summer months)

151
Q

With Parmigiano reggiano, how will the flavor profile change based off of when the milk was collected?

A

Spring: soft yellow color, delicate flavor w/ herbal scent
Summer: tend to be drier as the wheels lose more butterfat once initially formed
Fall: highe protein content
Winter: paler in color but richer tasting cheese

152
Q

When is Pecorino Romano produced during the year?

A

October-July

153
Q

How is pecorino Romano aged?

A

On pine wood boards

If grating cheese, aged 8 months minimum; 5 months minimum for table cheese

154
Q

What type of milk is used to make pecorino romano?

A

Raw sheep’s milk

155
Q

What are other PDO versions of Pecorino?

A

Delle Balze Volterrane
Crotonese
di Filiano
di Picinisco
Sardo
Siciliano
Toscano

156
Q

What type of milk is used for Stilton?

A

Pasteurized cows milk

157
Q

What are the aging requirements for Stilton?

A

Minimum aging of 6 weeks; mature at 10 weeks; vintage at 15 weeks

158
Q

What milk is used for West Country Farmhouse Cheddar?

A

Pasteurized cows milk

159
Q

What is the only PDO English cheddar?

A

West Country Farmhouse cheddar

160
Q

What are the aging requirements for west Country Farmhouse Cheddar?

A

Must be made and matured on the same farm; aged for a minimum of 9 months

161
Q

What are the aging requirements for west Country Farmhouse Cheddar?

A

Must be made and matured on the same farm; aged for a minimum of 9 months

162
Q

What is Kasseri?

A

Semi hard PDO Greek cheese made in a pasta filata style

163
Q

What is Kasseri?

A

Semi hard PDO Greek cheese

164
Q

What milk is used in Kasseri?

A

Traditionally raw sheep’s milk but producers can use up to 20% goat or cows milk. Pasteurization is also approved

165
Q

What is Galotyri?

A

PDO cheese from Greece. Only aged 2 months; soft and spreadable. Can have yogurt starters

Considered to be one of the oldest cheeses in Greece

166
Q

What milk is used to make Galotyri?

A

Sheep or combo of sheep and goat.

Traditionally from free ranging animals on pasture

167
Q

What is Graviera Agrafon?

A

Hard PDO cheese from Greece

Use of propionic bacteria gives small round holes to the paste of the cheese

168
Q

What milk is used for graviera agrafon?

A

Traditionally sheep’s milk, but can have up to 30% goats milk added

169
Q

What is Katiki Domokou?

A

Unripened spreadable PDO cheese from Greece, specifically the Domokou area

Traditionally nomadic tribes

170
Q

What milk is used for Katiki Domokou?

A

Sheep, goat, or mixture of the two

171
Q

What is kefalograveria?

A

Greek PDO hard cheese; few irregular holes in a paste

172
Q

What milk is used for Kefalograviera?

A

Sheep or combo of sheep and goat (10%)

Can also have cow/sheep blends (60/40)

173
Q

What is kopanisti?

A

PDO Greek cheese made on the Cyclades island.

Soft, spreadable with intense salt and pepper notes

174
Q

What milk is used for Kopanisti?

A

Raw cow, sheep, goat or mix

175
Q

What is unique about Kopanisti and its production?

A

Can have 1% addition of ripe Kopanisti cheese added to the fresh curds as a starter to accelerate ripening

Called the “mana” Greek for mother

176
Q

What is Manouri?

A

Semi soft PDO Greek cheese; is a byproduct of feta production

177
Q

What milk is used to produce manouri?

A

It is a whey cheese, using the byproducts from feta. Sheep or goat milk whey is added to sheep, goat or blend milk/cream.

178
Q

What is Metsovone?

A

Smoked hard PDO greek cheese; pasta filata style

Similar in shape/ flavor to provolone

179
Q

What milk is used for Metsovone?

A

Cows milk; can have small additions of goat or sheep milk

180
Q

What is Ladotyri Mytilinis?

A

Hard PDO Greek cheese made exclusively on the island of Lesvos

Preserved in olive oil

Nicknamed “little head”

181
Q

What milk is used for Ladotyri Mytilinis?

A

Sheep or blend of sheep and goat

ACS - Cheese Facts (3 decks)

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