Arun Cheese

8/13/2019 Arun Cheese

1/9

STILTON PDO

COUNTRY : ENGLAND

MILK : COW

TEXTURE : CRUMBLY SEMI HARD

AGING TIME : 9 TO 14 WEEKS

This is one of the best British cheeses, worthy of a sonnet. It is aquintessential English cheese, suitable not only for celebrations, but also tperk up everyday dishes. It is the only British cheese to have aCertification Trade Mark and an EU Protected Name.

The Stilton cheese can only be produced in the three counties of

Derbyshire, Nottinghamshire and Leicestershire. The cheese is made fromlocally produced cow's pasteurised milk. It is made in a cylindrical shapeand allowed to form its own coat or crust. The distinctive feature of thischeese is magical blue veins radiating from the centre of the cheese.

Traditionally, this cheese has been paired with sherry and port wine. It isalso a good choice to go with walnuts, crackers, biscuits and breads.


2/9

COUNTRY : FRANCE

MILK : COW MILK

TEXTURE : SOFT & RIPENED

AGING TIME ; 6 to 8 WEEKS

BRIE DE MEAUX AOC

Brie de Meaux is made from cow's milk, with an average weight of 2.8 kg for a diameter of 36 to 37 cm. It has a soft,delicate white rind. The interior of the cheese is straw-yellow, creamy and soft.

[1]

Brie de Meaux, named after the town of Meaux, is a French cheese produced in the regionof Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles ofCharlemagne suggests the tasting of Brie by the Emperor in the year 774. It is also said,

Louis XVI last wish was a tasting of Brie cheese. In 1814, the European Tournament atCongress of Vienna, awarded Brie de Meaux the "Le Roi des Fromages" (The King ofCheeses) for its unarguable flavor and texture.

Brie de Meaux, an AOC cheese should be matured in the regions of Seine-et-Marne, LoireAube, Marne, Haut-Marne, Meuse and Yonne. The difference between production andmaturation places is a typical Brie tradition.

This is a raw, soft unpasteurized cow's milk cheese covered with a bloomy rind, a result oinoculation with Penicillium Candidum molds. As the cheese ages, the rind develops red obrown patches. When nearly half of the straw colored pate is ripe and soft, it indicates Brde Meaux is ready for consumption.

Brie has a milk and rich taste underlined by sweet and buttery flavors of mushrooms ortruffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux orBourgogne (Burgundy).
http://en.wikipedia.org/wiki/Brie_de_Meaux#cite_note-1http://en.wikipedia.org/wiki/Brie_de_Meaux#cite_note-1http://en.wikipedia.org/wiki/Brie_de_Meaux#cite_note-1http://en.wikipedia.org/wiki/Brie_de_Meaux#cite_note-1


3/9

COUNTRY : FRANCE

MILK : GOAT

TEXTURE : SOFT & RIPENED

AGING TIME : AT LEAST 10 DAYS

SAINT- MAURE DE TOURAINE AOC

Sainte-Maure de Touraineis a French cheese produced in the province ofTouraine,mainly in the department

ofIndre-et-Loire.It is named after the small town ofSainte-Maure-de-Touraine,in the department ofIndre-et-Loire,at

equal distance from westlyChinonand eastlyLoches.

Sainte-Maure de Touraine is an unpasteurized cheese made from full fat goat's milk. It has the form of a small log,

around 1617 cm in length, and weighs at least 250 g. It is white and soft under a greyish mouldy rind. It has a straw

through its centre, marked by theAOCseal and a number indicating the producer. The straw is used, in the making, to

keep the roll together. The finished cheese has 45% milkfat.

Protected since 1990 by the AOC Seal, Sainte-Maure de Touraine is made with traditional methods. It should not be

confused with "Sainte-Maure", also produced in Touraine, but without meeting the stringent AOC production criteria.

"Sainte-Maure" is the industrial counterpart of the high-quality, traditionally made, Sainte-Maure de Touraine. Their

straw is not marked by a seal, thus differentiating them from AOC cheeses.

Sainte Maure is one of the classic cheeses from France.

While it is made from raw or pasteurized milk of goat, it is produced mainly in Loire

Valley in middle France. This buttery and smooth cheese with little acidic flavoremerges drier, denser and with a fine grey-blue edible rind.

Sainte Maure comes in variety of shapes such as small log with a stick running throughits middle, pyramids, cylinders and discs. These are exported to the US. The SainteMaure goes well with wines such as Sauvignon Blanc, Fum Blanc, Sancerre and manywhite wines.
http://en.wikipedia.org/wiki/Tourainehttp://en.wikipedia.org/wiki/Tourainehttp://en.wikipedia.org/wiki/Tourainehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Sainte-Maure-de-Tourainehttp://en.wikipedia.org/wiki/Sainte-Maure-de-Tourainehttp://en.wikipedia.org/wiki/Sainte-Maure-de-Tourainehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Chinonhttp://en.wikipedia.org/wiki/Chinonhttp://en.wikipedia.org/wiki/Chinonhttp://en.wikipedia.org/wiki/Locheshttp://en.wikipedia.org/wiki/Locheshttp://en.wikipedia.org/wiki/Locheshttp://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Locheshttp://en.wikipedia.org/wiki/Chinonhttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Sainte-Maure-de-Tourainehttp://en.wikipedia.org/wiki/Indre-et-Loirehttp://en.wikipedia.org/wiki/Touraine


4/9

CROTTIN DE CHAVIGNOL AOC

COUNTRY : FRANCE

MILK : GOAT

TEXTURE : SOFT & RIPENED CRUMBLY

AGING TIME : AT LEAST 4 WEEKS

Crottin de Chavignolis the most famous goatcheeseof the many varieties produced in theLoire Valley.This cheese isthe claim to fame for the village ofChavignol, France,which has only two hundred inhabitants.

Crottin de Chavignol is subtle and slightly nutty. In its youth, its dough is solid and compact, and its rind is white. As itripens, the dough becomes crumbly and the mould on the rind matures into a bluish colour.

Crottin de Chavignol cheese originates from Loire, Chavignol in France. It is producedfrom raw milk of the alpine goats which can be easily recognized by their brown thickcoats.

It is one of those rarest cheeses that can be eaten at various stages of its maturity. It ioften eaten clothed in fine herbs when fresh from the cheese vat. At this stage ofmaturing process, it has a creamy, nutty taste. After about six weeks, while its smellstarts getting stronger, its pt becomes dry and brittle. Moreover, a harder texturewith a pronounced flavor starts to develop. Hereafter, the cheese continues to matureand the robust taste increases, but never gets sour. Its rind develops into a rough andhard layer over a period of time.

Made fromgoat's milk
http://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Loire_Valleyhttp://en.wikipedia.org/wiki/Loire_Valleyhttp://en.wikipedia.org/wiki/Loire_Valleyhttp://en.wikipedia.org/wiki/Chavignol,_Francehttp://en.wikipedia.org/wiki/Chavignol,_Francehttp://en.wikipedia.org/wiki/Chavignol,_Francehttp://www.cheese.com/by_milk/?m=goathttp://www.cheese.com/by_milk/?m=goathttp://www.cheese.com/by_milk/?m=goathttp://www.cheese.com/by_milk/?m=goathttp://en.wikipedia.org/wiki/Chavignol,_Francehttp://en.wikipedia.org/wiki/Loire_Valleyhttp://en.wikipedia.org/wiki/Cheese


5/9

Pont-l'vque AOC

COUNTRY : FRANCE

MILK : COW

TEXTURE : SOFT , WASHED RIND

AGING TIME : 4-6 WEEKS

Pont-l'vqueis aFrench cheese,originally manufactured in the area around thecommuneofPont-l'vque,

betweenDeauvilleandLisieuxin theCalvadosdpartementofBasse-Normandie.It is probably the oldest Norman cheese s

in production.[1]

Pont-l'vque is an uncooked, unpressed cow's-milkcheese,square in shape usually at around 10 cm square and around

3 cm high, weighing 400g. The central pte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pung

aroma. This is surrounded by awashed rindthat is white with a gentle orange-brown coloration. The whole is soft when

pressed but lacks elasticity. It is generally ranked alongsideBrie,Camembert,andRoquefortas one of the most popular

cheeses in France.

Pont l'Eveque is a French cheese. It is believed that its name is derived from 'Normanabbey' in Normandy, France where it was mainly produced during the 12th century. Thecheese is also known as Moyaux cheese.

Probably one of the oldest cheeses of that area, Pont l'Eveque was called as d'Angelotduring ancient days. Made from cow's milk, this cheese is manufactured throughout theyear. Small, square shaped Pont l'Eveque is of pale yellow color while its rind has white-orange color.

A soft and very rich cheese with creamy and full-bodied flavor, tastes best when eaten atroom temperature. It is an excellent dessert cheese, which goes well with a robust wine.
http://en.wikipedia.org/wiki/List_of_French_cheeseshttp://en.wikipedia.org/wiki/List_of_French_cheeseshttp://en.wikipedia.org/wiki/List_of_French_cheeseshttp://en.wikipedia.org/wiki/Commune_in_Francehttp://en.wikipedia.org/wiki/Commune_in_Francehttp://en.wikipedia.org/wiki/Commune_in_Francehttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque,_Calvadoshttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque,_Calvadoshttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque,_Calvadoshttp://en.wikipedia.org/wiki/Deauvillehttp://en.wikipedia.org/wiki/Deauvillehttp://en.wikipedia.org/wiki/Deauvillehttp://en.wikipedia.org/wiki/Lisieuxhttp://en.wikipedia.org/wiki/Lisieuxhttp://en.wikipedia.org/wiki/Lisieuxhttp://en.wikipedia.org/wiki/Calvadoshttp://en.wikipedia.org/wiki/Calvadoshttp://en.wikipedia.org/wiki/D%C3%A9partement_in_Francehttp://en.wikipedia.org/wiki/D%C3%A9partement_in_Francehttp://en.wikipedia.org/wiki/D%C3%A9partement_in_Francehttp://en.wikipedia.org/wiki/Basse-Normandiehttp://en.wikipedia.org/wiki/Basse-Normandiehttp://en.wikipedia.org/wiki/Basse-Normandiehttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Washed_rindhttp://en.wikipedia.org/wiki/Washed_rindhttp://en.wikipedia.org/wiki/Washed_rindhttp://en.wikipedia.org/wiki/Brie_(cheese)http://en.wikipedia.org/wiki/Brie_(cheese)http://en.wikipedia.org/wiki/Camembert_(cheese)http://en.wikipedia.org/wiki/Camembert_(cheese)http://en.wikipedia.org/wiki/Camembert_(cheese)http://en.wikipedia.org/wiki/Roquefort_(cheese)http://en.wikipedia.org/wiki/Roquefort_(cheese)http://en.wikipedia.org/wiki/Roquefort_(cheese)http://en.wikipedia.org/wiki/Roquefort_(cheese)http://en.wikipedia.org/wiki/Camembert_(cheese)http://en.wikipedia.org/wiki/Brie_(cheese)http://en.wikipedia.org/wiki/Washed_rindhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Basse-Normandiehttp://en.wikipedia.org/wiki/D%C3%A9partement_in_Francehttp://en.wikipedia.org/wiki/Calvadoshttp://en.wikipedia.org/wiki/Lisieuxhttp://en.wikipedia.org/wiki/Deauvillehttp://en.wikipedia.org/wiki/Pont-l%27%C3%89v%C3%AAque,_Calvadoshttp://en.wikipedia.org/wiki/Commune_in_Francehttp://en.wikipedia.org/wiki/List_of_French_cheeses


6/9

VALENCAY AOC

COUNTRY : FRANCE

MILK : GOAT

TEXTURE : SOFT WITH FLAVORED

RIND

AGING TIME : 3 WEEKS

Valenayis acheesemade in the province ofBerryin centralFrance.Its name is derived from the town ofValenayin

theIndredepartment.

Distinctive in its truncated pyramidal shape, Valenay is an unpasteurisedgoats-milk cheese weighing 200-250g and

around 7cm in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting

of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses.

The cheese achievedAOCstatus in 1998 making Valenay the first region to achieve AOC status for both its cheese

andits wine.[1]

Valenay cheese is one of the classic French cheeses made in the province of Berry incentral France. It is named after the town of Valenay in the Indre department,France.

This cheese comes in two types: the one coated with wood ash and produced onfarms is called Valenay Fermier while the other coated with vegetable ash and madein dairies or industries is called Valenay Laitier.

Valenay is an unpasteurized goats-milk cheese. Its rind has a rustic blue-grey color

which is made by the natural moulds. The rind is then are darkened by dustingcharcoal powder. It is available usually between March and December, with peakmanufacture between April and August.

Distinctive in its truncated pyramidal shape, Valenay cheese reveals an interestingfolklore which says that the cheese used to have a shape of perfect pyramid. But,when Napoleon saw this local cheese of Valencay, where he stopped over afterreturning from disastrous Egyptian expedition, he cut of the tip of cheese out of ragecaused by unpleasant memories of war in Egypt. Since then, the cheese is made inform of truncated pyramid!
http://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Berry_(province)http://en.wikipedia.org/wiki/Berry_(province)http://en.wikipedia.org/wiki/Berry_(province)http://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Valen%C3%A7ayhttp://en.wikipedia.org/wiki/Valen%C3%A7ayhttp://en.wikipedia.org/wiki/Valen%C3%A7ayhttp://en.wikipedia.org/wiki/Indrehttp://en.wikipedia.org/wiki/Indrehttp://en.wikipedia.org/wiki/Department_(country_subdivision)http://en.wikipedia.org/wiki/Department_(country_subdivision)http://en.wikipedia.org/wiki/Department_(country_subdivision)http://en.wikipedia.org/wiki/Goathttp://en.wikipedia.org/wiki/Goathttp://en.wikipedia.org/wiki/Goathttp://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Valen%C3%A7ay_(wine)http://en.wikipedia.org/wiki/Valen%C3%A7ay_(wine)http://en.wikipedia.org/wiki/Valen%C3%A7ay_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Valen%C3%A7ay_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Valen%C3%A7ay_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Valen%C3%A7ay_(cheese)#cite_note-1http://en.wikipedia.org/wiki/Valen%C3%A7ay_(wine)http://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/Goathttp://en.wikipedia.org/wiki/Department_(country_subdivision)http://en.wikipedia.org/wiki/Indrehttp://en.wikipedia.org/wiki/Valen%C3%A7ayhttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Berry_(province)http://en.wikipedia.org/wiki/Cheesehttp://caroleter.blogspot.com/2011/05/cheese-of-week-valencay.html


7/9

CHEDDAR

COUNTRY : ENGLAND

MILK : COW

TEXTURE : HARD

AGING TIME : 6-24 MONTHS

Cheddar cheeseis a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-

tasting,cheese.Originating in the English village ofCheddarinSomerset,[1]cheeses of this style are produced beyond th

region and in several countries around the world.

The style is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's 1.9 billion annua

cheese market,[2]and the second most popular cheese in the United States, behindmozzarella,with an average annual

consumption of 10 lb (4.5 kg) per capita.[3]The United States produced 3,233,380,000 lb (1,443,470 long tons; 1,466,640

tonnes) in 2010,[4]and the UK 258,000 long tons (262,000 tonnes) in 2008.[5]The name "cheddar cheese" is widely used

and has noProtected Designation of Origin(PDO) within the European Union, but only cheddar produced from local milk

within four counties of South West England may use the name "West Country Farmhouse Cheddar."

During olden days, England was the only place where Cheddar cheeses were made.However, many countries all over the world manufacture Cheddar today.

Any cheese producing company or any of the artisan manufacturers in any corner ofthe world can label the cheese produced by them as 'Cheddar' since it is not protected

like other cheese names or brands.

Cheddar cheese, the most widely purchased and eaten cheese in the world is alwaysmade from cow's milk. It is a hard and natural cheese that has a slightly crumblytexture if properly cured and if it is too young, the texture is smooth. It gets a sharpertaste as it matures, over a period of time between 9 to 24 months. Shaped like adrum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while itscolor generally ranges from white to pale yellow. However, some Cheddars may havea manually added yellow-orange color.

Joseph Harding, the "father of Cheddar cheese" who invented modern cheese making

techniques described the ideal quality of original Somerset Cheddar as "close and firmin texture, mellow in character or quality, rich with a tendency to melt in the mouthand has full and fine flavour somewhat like hazelnut!"
http://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Cheddarhttp://en.wikipedia.org/wiki/Cheddarhttp://en.wikipedia.org/wiki/Cheddarhttp://en.wikipedia.org/wiki/Somersethttp://en.wikipedia.org/wiki/Somersethttp://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-curdswhey-1http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-curdswhey-1http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-curdswhey-1http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-2http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-2http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-2http://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-3http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-3http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-3http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-uwisc-4http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-uwisc-4http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-uwisc-4http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-indy-5http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-indy-5http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-indy-5http://en.wikipedia.org/wiki/Protected_Geographical_Statushttp://en.wikipedia.org/wiki/Protected_Geographical_Statushttp://en.wikipedia.org/wiki/Protected_Geographical_Statushttp://en.wikipedia.org/wiki/Protected_Geographical_Statushttp://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-indy-5http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-uwisc-4http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-3http://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-2http://en.wikipedia.org/wiki/Cheddar_cheese#cite_note-curdswhey-1http://en.wikipedia.org/wiki/Somersethttp://en.wikipedia.org/wiki/Cheddarhttp://en.wikipedia.org/wiki/Cheese


8/9

HEREFORD HOP

COUNTRY : ENGLAND

MILK : COW

TEXTURE : CREAMY AND FIRM


Hereford Hop is a British cheese, handmade by Charles Martell, maker of tfamous Stinking Bishop. He invented the cheese in 1990 on the Hunts CouFarm which is a few miles away from the Herefordshire border.

The hard cheese is made using natural rennet and full fat pasteurized cowsmilk. Coated with toasted hops, Hereford Hop produces citrusy, buttery andsharp flavors together with slight bitterness of the hops. A version made wraw milk is also available.


9/9

LANCASHIRE

COUNTRY : ENGLAND

MILK : COW

TEXTURE : CREMY AND SMOOTH


Lancanshire cheese has been made in Lancanshire from the 13th century. However, itmight be considerably different than the Lancanshire cheese we see today. Thecheese was made by farmer's wives from the surplus milk. In 1890, a LancashireCounty Council employee named Joseph Gornall, gave advice on production methodsand succeeding in creating a formal recipe for making Lancanshire cheese. Thismethod is still used today.

Lancanshire cheese comes in mostly three styles - Creamy Lancashire, TastyLancashire and Crumbly Lancashire. The Creamy Lancashire cheese is very popular asa spread on toast. In fact, in some areas it is called toastie. It also goes well withWelsh rarebit, sandwiches and pastas.

The texture is creamy, smooth and has a rich buttery flavor. Creamy Lancashire isaged for 4 to 12 weeks.

Arun Cheese

Documents

Transcript of Arun Cheese