PDO Flashcards
What animal species are required for Comte?
Montebeliarde or French Simmental
What is the feed requirement for Comte?
Must be fed a grass based diet ( pasture in summer, hay in winter)
What is the production area for Bleu d’Auvergne?
Cantal, Puy de Dome areas of France
What is coiffage?
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
What type of milk can be used for Bleu d’Auvergne?
Raw, thermized or pasteurized
What type of milk is used to make Bleu d’Auvergne?
Cow
Can be raw, thermized or pasteurized
What is aligot?
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
What is Anevato?
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
Is Appenzeller a protected AOP cheese
No
What milk is used to make Appenzeller?
Cow
Can be raw or thermized
48% butterfat
What is Aruza-Ulloa?
Spanish DO cheese; Galicia
Can be farmstead, industrial or mature
Highest production of any Spanish cows milk cheese
What type of milk can be used to make Arzua-Ulloa?
Raw or pasteurized cow
What milk is used to make Asiago?
Cow
Milk and cattle can only come from the northeastern part of Italy (Vicenza and Trento)
What are the two designations of Asiago PDO?
Fresco and Stagionato
How is Asiago Stagionato different from Asiago Fresco?
Whole milk is allowed to rest and skimmed
Curds cut into smaller pieces and cooked to 117F.
Aged from 3 months to 2+years
How is Asiago Fresco different from Asiago Stagionato?
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
What is Azeitao?
Portuguese PDO
Raw sheep milk cheese
Thistle rennet
What is Banon?
Provence region of France AOP
Goat cheese wrapped in chestnut leaf
Can only be made from milk from chèvre commune Provençal
What is Beaufort?
Savoie region of France
Hard cooked raw Cows milk cheese
What cows milk is used to make Beaufort?
Tarine aka Tarentaise and Abondance
What are the three types of Beaufort and how are they distinguished
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
What is Bitto?
Northern Italian (Milan) made from pasture fed cows
Produced June-September
- can have an addition of goat milk, but no more than 10%
What is Boeren-Leidse met sleutels?
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
What was the first protected cheese?
Roquefort in 1925
What is the French abbreviation for protected cheeses?
AOC (appellation d’origine controlee)
What is the Spanish abbreviation for protected cheeses?
DO (designation origin)
What is the abbreviation for Italian protected cheeses?
DOP (denominazione di Origine Protetta)
What cheese protection covers products linked to a geographical area with at least one stage of production
PGI (Protected Geographical Indication)
What is the protection that highlights the character of the product, either in the composition or how it is produced
TSG (traditional specialty guaranteed)
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
In what areas of France is Roquefort produced?
Roquefort sur-Soulzon (Midi-Pyrenees and the Languedoc-Roussillon regions)
What type of milk is used to produce Roquefort?
Whole, RAW sheep’s milk
What breed is used to make Roquefort?
Lacaune sheep
What are the feed requirements for Roquefort?
As soon as available and weather permitting, grazing is mandatory every day
How long can milk be stored on the farm for Roquefort?
No longer than 24 hours
What physical treatment can be made to the milk used for Roquefort?
Only filtration to remove microscopic impurities. Post filtering, milk stored cold
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.
How are the curds prepared for Roquefort?
Uncooked and unpressed
What is unique about the penicillin used for Roquefort?
Penicillin Roqueforti
Must be prepared within the microclimate area surrounding town of Roquefort sur Soulzon
After moulding, how long are moulds allowed to drain for Roquefort?
48 hours at 50F
How is salt added to Roquefort?
Dry salted on the outside; excess brushed off and wheels pierced
What is the temperature and humidity of the caves aged for Roquefort?
46.4 to 53.6F at 98% humidity
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
What is the minimum aging period for Roquefort?
90 days
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
Is AOC Camembert de Normandie available in the US?
No
What milk is used for Camembert de normandie?
Raw cow
How long is Camembert de normandie ages for?
21 days
What does “moule a La louche” mean?
Molded with a ladle
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
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”
What milk is used for Pont-l’Eveque?
Cows milk
Can be raw or pasteurized (for export)
What is unique about the shape and rind of Pont-l’Eveque
Square shape with b. Linens
Matured 6-8 weeks
What milk is used for Neufchâtel?
Cow
Raw (90% of the production) or pasteurized (10% for export)
What is the oldest of the Normandy cheeses?
Neufchâtel
What shape is Neufchâtel?
Heart shaped
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
What are 4 protected cheeses from the Normandy region?
Camembert
Livarot
Pont-l’Eveque
Neufchâtel
What are some examples of protected cheeses from the Auvergne Rhône-Alps region?
Fourme d’Ambert
Saint Nectaire
Cantal
Blue d’Auvergne
What type of cheese is Fourme d’Ambert?
Raw cows milk blue cheese
Pasteurized version available for export
Grass fed
Is Fourme d’Ambert a pressed cheese?
NO!
How long is Fourme d’Ambert aged?
Minimum of 28 days
What is unique about the aging of saint nectaire?
Raw versions are aged for 6 weeks on mats of rye straw
What milk is used to make Saint Nectaire?
Raw or pasteurized (export) cows milk
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
What versions of saint nectaire are available?
Fermier: made twice a day
Laterie: uses milk from 400 different producers
What type of cheese is saint nectaire?
Semi soft washed rind cheese
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
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
Which PDO protected cheese is the oldest of all French cheeses and is a precursor to English cheddar?
Cantal
Which is the only French cheese named after a departement?
Cantal
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
What are the 6 authorized shapes for Neufchâtel?
Bonde
Double bonde
Square
Briquette
Heart
Big heart
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
What is the most consumed PDO cheese is France?
Comte
What is unique about the production of Comte?
Produced in huts in the Jura mountains and carries down the mountains to age
What is the minimum age requirement for Comte?
4 months minimum
What animal is used in the making of Comte?
Montbeliarde and French simmental
What type of milk is used in Comte?
Raw
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
What temperature is milk heated to for Comte?
No higher than 104F
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.
What temp are curds heated to for Comte?
131F
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
What is the origin of epoisses?
Created by Cistercian monks in the village of Epoisses