PDO Flashcards
1
Q
What animal species are required for Comte?
A
Montebeliarde or French Simmental
2
Q
What is the feed requirement for Comte?
A
Must be fed a grass based diet ( pasture in summer, hay in winter)
3
Q
What is the production area for Bleu d’Auvergne?
A
Cantal, Puy de Dome areas of France
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
5
Q
What type of milk can be used for Bleu d’Auvergne?
A
Raw, thermized or pasteurized
6
Q
What type of milk is used to make Bleu d’Auvergne?
A
Cow
Can be raw, thermized or pasteurized
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
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
9
Q
Is Appenzeller a protected AOP cheese
A
No
10
Q
What milk is used to make Appenzeller?
A
Cow
Can be raw or thermized
48% butterfat
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
12
Q
What type of milk can be used to make Arzua-Ulloa?
A
Raw or pasteurized cow
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)
14
Q
What are the two designations of Asiago PDO?
A
Fresco and Stagionato
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
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
17
Q
What is Azeitao?
A
Portuguese PDO
Raw sheep milk cheese
Thistle rennet
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
19
Q
What is Beaufort?
A
Savoie region of France
Hard cooked raw Cows milk cheese
20
Q
What cows milk is used to make Beaufort?
A
Tarine aka Tarentaise and Abondance
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
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%
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
24
Q
What was the first protected cheese?
A
Roquefort in 1925
25
What is the French abbreviation for protected cheeses?
AOC (appellation d’origine controlee)
26
What is the Spanish abbreviation for protected cheeses?
DO (designation origin)
27
What is the abbreviation for Italian protected cheeses?
DOP (denominazione di Origine Protetta)
28
What cheese protection covers products linked to a geographical area with at least one stage of production
PGI (Protected Geographical Indication)
29
What is the protection that highlights the character of the product, either in the composition or how it is produced
TSG (traditional specialty guaranteed)
30
What criteria must a product meet in order to qualify for PDO status?
Entire product must be traditionally and entirely manufactured (prepared, processed and produced) within the specific region and have unique properties
31
In what areas of France is Roquefort produced?
Roquefort sur-Soulzon (Midi-Pyrenees and the Languedoc-Roussillon regions)
32
What type of milk is used to produce Roquefort?
Whole, RAW sheep’s milk
33
What breed is used to make Roquefort?
Lacaune sheep
34
What are the feed requirements for Roquefort?
As soon as available and weather permitting, grazing is mandatory every day
35
How long can milk be stored on the farm for Roquefort?
No longer than 24 hours
36
What physical treatment can be made to the milk used for Roquefort?
Only filtration to remove microscopic impurities. Post filtering, milk stored cold
37
How is cheese hooped for Roquefort?
After an initial whey draining, cheese is moved along a special drainage mat, allowing any additional whey to drain. Curds poured into moulds.
38
How are the curds prepared for Roquefort?
Uncooked and unpressed
39
What is unique about the penicillin used for Roquefort?
Penicillin Roqueforti
Must be prepared within the microclimate area surrounding town of Roquefort sur Soulzon
40
After moulding, how long are moulds allowed to drain for Roquefort?
48 hours at 50F
41
How is salt added to Roquefort?
Dry salted on the outside; excess brushed off and wheels pierced
42
What is the temperature and humidity of the caves aged for Roquefort?
46.4 to 53.6F at 98% humidity
43
How long does it take for blue to start to develop for Roquefort? When are the wheels wrapped in foil?
Blue will start to develop after 10 days; wrapped in foil after 21
44
What is the minimum aging period for Roquefort?
90 days
45
What is the Label Brebis Rouge in regards to Roquefort?
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
46
Is AOC Camembert de Normandie available in the US?
No
47
What milk is used for Camembert de normandie?
Raw cow
48
How long is Camembert de normandie ages for?
21 days
49
What does “moule a La louche” mean?
Molded with a ladle
50
What milk is used for Livarot?
Cows milk
Can be thermized or pasteurized (for export)
Must be Normande cattle; spend at least 6months at pasture
51
What is unique about the shape of livarot?
Orange rind (from both b. linens and annatto); 3 to 5 stripes of cording around the sides of the wheel
Nicknamed “the colonel”
52
What milk is used for Pont-l’Eveque?
Cows milk
Can be raw or pasteurized (for export)
53
What is unique about the shape and rind of Pont-l’Eveque
Square shape with b. Linens
Matured 6-8 weeks
54
What milk is used for Neufchâtel?
Cow
Raw (90% of the production) or pasteurized (10% for export)
55
What is the oldest of the Normandy cheeses?
Neufchâtel
56
What shape is Neufchâtel?
Heart shaped
57
What is unique about Neufchâtel in regards to texture and aging?
Aged 10 days.
Curd drained in canvas bags, giving it a more compact and fudge quality
58
What are 4 protected cheeses from the Normandy region?
Camembert
Livarot
Pont-l’Eveque
Neufchâtel
59
What are some examples of protected cheeses from the Auvergne Rhône-Alps region?
Fourme d’Ambert
Saint Nectaire
Cantal
Blue d’Auvergne
60
What type of cheese is Fourme d’Ambert?
Raw cows milk blue cheese
Pasteurized version available for export
Grass fed
61
Is Fourme d’Ambert a pressed cheese?
NO!
62
How long is Fourme d’Ambert aged?
Minimum of 28 days
63
What is unique about the aging of saint nectaire?
Raw versions are aged for 6 weeks on mats of rye straw
64
What milk is used to make Saint Nectaire?
Raw or pasteurized (export) cows milk
65
What animal is used for saint nectaire?
Holstein, Montbeliarde or Salers
Cows must be born/raised in the Auvergne region and allowed to graze at least 140 days a year
66
What versions of saint nectaire are available?
Fermier: made twice a day
Laterie: uses milk from 400 different producers
67
What type of cheese is saint nectaire?
Semi soft washed rind cheese
68
What milk is used for Cantal?
If Juene, must be made w pasteurized cows milk.
If entre-deux or veiux, can be made with raw or pasteurized cows milk
69
What are the three types of Cantal cheese?
Jeune: youngest, aged 30-60 days
Entre-deux: aged 90-210 days
Vieux: oldest, aged 8 months or more
70
Which PDO protected cheese is the oldest of all French cheeses and is a precursor to English cheddar?
Cantal
71
Which is the only French cheese named after a departement?
Cantal
72
What are the temps associated with AOC Camembert?
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
73
What are the 6 authorized shapes for Neufchâtel?
Bonde
Double bonde
Square
Briquette
Heart
Big heart
74
What are four examples of protected French cheeses is the Bourgogne, Comte region?
Comte
Epoisses de Bourgogne
Morbier
Mont d’Or
Vacherin du Haut Doubs
75
What is the most consumed PDO cheese is France?
Comte
76
What is unique about the production of Comte?
Produced in huts in the Jura mountains and carries down the mountains to age
77
What is the minimum age requirement for Comte?
4 months minimum
78
What animal is used in the making of Comte?
Montbeliarde and French simmental
79
What type of milk is used in Comte?
Raw
80
How far can the distance be between when cows are milked and where the cheese is made in regard to Comte?
No further than 16 miles
81
What temperature is milk heated to for Comte?
No higher than 104F
82
How is Comte renneted?
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
What temp are curds heated to for Comte?
131F
84
What are the parameters for aging Comte?
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
What is the origin of epoisses?
Created by Cistercian monks in the village of Epoisses
86
What type of milk is used in Epoisses de Bourgogne?
Whole Raw or pasteurized (export) milk of local cow breeds (Brunes, Montbeliarde, French Simmental)
87
What type of milk is used for Mont d’Or?
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
When is Mont d’Or produced?
Mid August to mid-March
Sold between sept 10 and May 10
89
What is the difference between Mont d’Or and Vacherin Mont d’Or?
Vacherin is Swiss made and made with heat treated milk
Mont d’Or is French and made with raw milk
90
What type of milk is used to make Morbier?
Raw or pasteurized cows milk
Montbeliarde and Simmental
91
What type of feed is allowed in the making of Morbier?
Grazing grass and hay; no fermented feed
Must have 2.5 acres per cow for grazing
92
What is a famous protected cheese from the Murcia province of Spain?
Queso de Murcia de vino aka drunken goat.
93
What type of milk is used in Queso de Murcia al vino?
Pasteurized Murciano Granadina goat
94
What are some PDO Cheeses from the Spanish province of Navarra/Basque region?
Idiazabal and roncal
95
What type of milk is used in Idiazabal?
Raw sheep milk
Laxta breed (indigenous to area)
96
What is the first Spanish PDO cheese?
Roncal
97
What milk is used to produce roncal?
Raw sheep milk
Rasa and Lancha
98
What’s a specific difference between roncal and manchego?
Doesn’t have the pleitta rind markings that manchego has; can be irregular and some surface mold
99
What are the unique manufacturing processes for Roncal?
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
What Spanish PDO cheese has a conical shape?
Queso Tetilla
101
What type of milk is used to produce Queso tetilla?
Pasteurized cows milk
102
What are some unique production methods for Queso tetilla?
Washed curd
Brined for 24 hours max
Aged 8 days minimum
103
What is unique about Cabrales?
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
What type of milk is used to produce Cabrales?
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
What makes Cabrales different from other blues?
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
What is the Spanish DO cheese that is produced on the island of Menorca?
Mahon-Menorca
107
What type of milk is used to produced Mahon Menorca?
Raw or pasteurized cow milk ( friesian, Menorcan, and/or Brown Alpine)
Sometimes can have additional sheep’s milk (no more than 5%)
108
What three types of Mahon are produced?
Tender= 21to 60 days aging
Semi cured= 2 to 5 months
Vintage/matured= more than 5 months
109
What is a unique process in the making of Mahon?
During ripening, the rind is rubbed with a mixture of butter, olive oil OR mixture of olive oil and paprika
110
What type of milk is used to make manchego?
Raw or pasteurized sheep milk
Manchega sheep
111
Which cheese makes up for over a third of all chess production in Spain?
Manchego
112
What is a pleita and flor?
The traditional esparto grass mats used to make the markings on manchego wheels (pleita is the sides; flor are the flat sides
113
What are two protected cheeses from the Emilia Romagna area of Italy?
Parmigiano Reggiano
Grana Padano
114
What type of milk is used to make Parmigiano Reggiano?
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
How many wheels of Parmigiano Reggiano are formed in each vat of cheese?
2 aka “the twins”
116
How long are wheels of Parmigiano Reggiano brines for?
24 days
117
What information is imprinted onto wheels of Parmigiano Reggiano?
- “Parmigiano Reggiano”
- producers identification number
- month and year of production
- export
- QR code
- consortium stamp
118
When will a battitore inspect wheels of Parmigiano Reggiano?
12 months: Checking for structural defects; if passes, will receive consortium stamp
119
When will a stagionatore inspect wheels of Parmigiano Reggiano?
18 months; marked/judged for export
Also x-rayed for irregularities
120
What age is Parmigiano Reggiano marked for export sold at?
24 months; can be up to 36 months
121
According to PDO requirements, what are the specifications for Parmigiano Reggiano?
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
What is the diet for animals for Parmigiano Reggiano?
Cows must consume no more than 50% dry feed, 75% of which must be from the protected zone.
NO SILAGE
123
What type of milk is used to produce Grana Padano?
Partially skimmed raw cows milk
124
What are the production steps to making Grana Padano?
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
How long is Grana Padano brined?
3 weeks
126
What are the 3 different ripening stages of Grana Padano?
9-16 months
Over 16 months
Over 20 months (reserve)
127
Which is the most produced PDO cheese in the EU?
Grana Padano
128
What are two PDO cheeses from the Lombardia region of Italy?
Gorgonzola
Taleggio
129
What type of milk is used to produce Gorgonzola
Pasteurized cows milk
130
What are the two styles of Gorgonzola?
Picante (savory)
Dolce (sweet)
131
What is unique in the formation of Gorgonzola?
Uses curds from the previous evening and mixes those with fresh warm curds from the mornings milking.
132
What is the aging specifications of Gorgonzola?
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
What makes Gorgonzola dolce different from piccante?
Dolce curds formed from 1 milking rather than 2 with piccante
134
What type of milk is used to produce taleggio?
Raw or pasteurized cows milk
135
What is unique about the aging of taleggio?
Ages on wooden boards in caves for at least 35 days
Temp of 36-43F; 85-90% humidity
136
What is centripetal maturation?
The process where the cheese ripens from the outside surface to the inside paste of the cheese
137
What are the two types of Provolone valpadana?
Dolce (mild aged 2-3 months)
Piccante (sharp 3 months or longer)
Both are smoked
138
What is the cheesemaking requirement for Provolone Valpadana
Must be made within 60 hours of milking
Also uses a whey starter from previous milking
139
What type of milk is used to make provolone valpadana?
Cows milk
Aged varieties uses thermized;younger varieties use pasteurized milk
140
What type of rennet is used for provolone valpadana?
Dolce: calf rennet
Piccante: goat or calf rennet
141
What temperature is the curd cooked to for provolone valpadana?
126-127F; allowed to rest on tables until proper pH achieved before stretching (4.7 to 5.2)
142
What are the shapes available for provolone valpadana?
Salami (cylindrical)
Melon
Truncated conical
Tangerine
Pear topped
Spherical head (flask)
143
What is the aging time for provolone valpadana?
Can range from 10-90 days; all dependent on size and shape of the cheese
144
What type of milk is used to produce mozzarella di bufala campana?
Italian Mediterranean water buffalo whole milk raw or pasteurized (export)
145
What are the 5 steps involved in making mozzarella?
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
What type of milk is used to produce fontina?
Raw cows milk
Valdostana breed
Each batch of cheese from single milking
147
What region is PDO fontina located?
Valle d’Aosta
148
What temperature are the curds cooked to for fontina?
Not to exceed 118F
149
What is the aging requirement for fontina PDO?
Minimum of 80 days at 41-54F and 90% humidity
150
What are the two different styles of producers for fontina?
Caseficio (dairy)
Alpeggio (mountain producers; only operate during summer months)
151
With Parmigiano reggiano, how will the flavor profile change based off of when the milk was collected?
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
When is Pecorino Romano produced during the year?
October-July
153
How is pecorino Romano aged?
On pine wood boards
If grating cheese, aged 8 months minimum; 5 months minimum for table cheese
154
What type of milk is used to make pecorino romano?
Raw sheep’s milk
155
What are other PDO versions of Pecorino?
Delle Balze Volterrane
Crotonese
di Filiano
di Picinisco
Sardo
Siciliano
Toscano
156
What type of milk is used for Stilton?
Pasteurized cows milk
157
What are the aging requirements for Stilton?
Minimum aging of 6 weeks; mature at 10 weeks; vintage at 15 weeks
158
What milk is used for West Country Farmhouse Cheddar?
Pasteurized cows milk
159
What is the only PDO English cheddar?
West Country Farmhouse cheddar
160
What are the aging requirements for west Country Farmhouse Cheddar?
Must be made and matured on the same farm; aged for a minimum of 9 months
161
What are the aging requirements for west Country Farmhouse Cheddar?
Must be made and matured on the same farm; aged for a minimum of 9 months
162
What is Kasseri?
Semi hard PDO Greek cheese made in a pasta filata style
163
What is Kasseri?
Semi hard PDO Greek cheese
164
What milk is used in Kasseri?
Traditionally raw sheep’s milk but producers can use up to 20% goat or cows milk. Pasteurization is also approved
165
What is Galotyri?
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
What milk is used to make Galotyri?
Sheep or combo of sheep and goat.
Traditionally from free ranging animals on pasture
167
What is Graviera Agrafon?
Hard PDO cheese from Greece
Use of propionic bacteria gives small round holes to the paste of the cheese
168
What milk is used for graviera agrafon?
Traditionally sheep’s milk, but can have up to 30% goats milk added
169
What is Katiki Domokou?
Unripened spreadable PDO cheese from Greece, specifically the Domokou area
Traditionally nomadic tribes
170
What milk is used for Katiki Domokou?
Sheep, goat, or mixture of the two
171
What is kefalograveria?
Greek PDO hard cheese; few irregular holes in a paste
172
What milk is used for Kefalograviera?
Sheep or combo of sheep and goat (10%)
Can also have cow/sheep blends (60/40)
173
What is kopanisti?
PDO Greek cheese made on the Cyclades island.
Soft, spreadable with intense salt and pepper notes
174
What milk is used for Kopanisti?
Raw cow, sheep, goat or mix
175
What is unique about Kopanisti and its production?
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
What is Manouri?
Semi soft PDO Greek cheese; is a byproduct of feta production
177
What milk is used to produce manouri?
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
What is Metsovone?
Smoked hard PDO greek cheese; pasta filata style
Similar in shape/ flavor to provolone
179
What milk is used for Metsovone?
Cows milk; can have small additions of goat or sheep milk
180
What is Ladotyri Mytilinis?
Hard PDO Greek cheese made exclusively on the island of Lesvos
Preserved in olive oil
Nicknamed “little head”
181
What milk is used for Ladotyri Mytilinis?
Sheep or blend of sheep and goat
182
What counties is Bkue Stilton produced?
Leicestershire, Derbyshire, Nottinghamshire
183
What counties produce West Countey Farmhouse Cheddar?
Dorset, somerset, Devon, Cornwall
184
What milk can be used to make PDO Feta?
Sheep, or Sheep and goat (no more than 30% goat)
Can be pasteurized or raw
185
How long can PDO feta be aged?
60 days- in tin
90 days- in wooden barrels
186
Are Swiss cheeses considered PDO Cheeses?
No
They are not an EU country.
AOP - Appelation d’origine protege
187
Are Swiss cheeses considered PDO Cheeses?
No
They are not an EU country.
AOP - Appelation d’origine protege
188
What milk is allowed for AOP Gruyère?
Raw cows milk
189
What is the breed used in the making of Gruyère?
No specific cow breed is specified. Usually Holstein
190
Where can the milk for Gruyère be sourced?
Milk must come within 20km around the plant
191
What is levain?
Whey from the previous cheesemaking used as a starter culture for Gruyère.
Can have additional lab cultures added
192
What temperature is Gruyère curds cooked to?
129-138F
193
What is prohibited in the making of Gruyere?
Use of silage in feed
One cow per hectare of pasture
194
What is the weight requirement for gruyere?
The “size of a millstone”. 55-88lbs
195
What is the “original” gruyere?
AOP Gruyere d’Alpage
Cheese must be made in the same alpage as where the milk was harvested.
52 huts
196
What region produces Emmentaler?
Bern, Switzerland (emme river valley)
197
What type of milk is used to make emmentaler
Raw, part skim milk
198
What type of milk is used to make ossau iraty?
Raw sheep milk
One of the worlds oldest cheeses
199
What should a wheel of emmentaler weigh?
175-200lb
Stamped with Switzerland Cheese Union
200
How large should a wheel of gruyere be?
65-85lbs
201
What type of cheese is Serra de Estrela
Portuguese raw milk sheep cheese
Thistle rennet
Only made in winter
202
What animals milk is used to make Serra de Estrela?
Serra de Estrela and mondegueria sheep
203
Which is the only Belgian PDO cheese?
Herve
Washed rind cows milk cheese similar to Limburger
204
What milk is used to make Laguiole?
Raw aubrac or French simmental cow milk
Milk used is harvested from May-October at 800m above sea level
205
What milk is used to make Piaget Stravecchio?
Cows milk
Skimmed evening milk is added to the following morning whole milk
206
When can salers cheese be produced?
April 15-November 15
Cows milk; salers recommended but not defined in PDO
207
What is unique about Salers cattle?
Will only be able to be milked if her young are close to her.
Milking is more time consuming
208
What type of milk is used to make Sbrinz?
Raw cows milk
Said to be a cousin of parmigiano reggiano
209
What milk is used to make abondance?
Raw Abondance cows milk
French
210
What milk is used to produce beaufort?
Tarentaise and Abondance raw cow
211
When is vacherin mont d’or produced?
Traditionally only during the winter months.
Now produced mid-August through mid-March and sold between September and May
212
What type of milk is used to make Crottin de chavignol?
Whole alpine goat milk
213
What type of milk is used to produce fontina Val d’aosta?
Raw Valdostana cow
Each milking produces a batch of cheese
