Cheese making is a scientific process that has never been easily regulated. Usually, good quality cheese is a result of the dedication to make flavorful cheese by an experienced and perhaps a lucky cheese maker. Following analytical tests of cheese characteristics may help produce good cheese, but if you are after the good ol’ traditional cheese, pure luck is what you need.

Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, cheddar cheese is low in moisture and pH content, while a good soft blue cheese is the total opposite.

Certain rules are implemented in order to make sure that the consumer will buy only authentic cheeses. France, being a great contributor to the production of natural cheeses, has been granting certain regions monopolies on the production of certain types of cheeses. And because cheese is made to be eaten by humans, extreme care is taken to make sure that the materials used are of the highest quality possible, most especially if the cheese is intended for export a stricter set of standards are implemented and should be met.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.

Not all products bear the appellation of controlled origin label. Qualifying for such a label means that the government feels that the raw materials from which the food is made is of high production quality. The appellation label has been established in order to assure the consumers that what they buy is authentic and is not cheap counterfeits or knockoff versions.

Wines and cheeses are usually the items labeled with an appellation of controlled origin, and one particular type of cheese that has this distinct mark is the Gruyere Cheese. It is a creamy, pale cheese that has small holes and with a slight granular taste. But unlike most Swiss cheeses, the holes of the Gruyere cheese are no bigger than the size of a pea and are widely spread within the cheese. Its taste is also different from the regular Swiss, but neither too strong nor overpowering. That means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. Gruyere cheese can be served sliced or grated, depending on your preference.

For your next cheese and wine party look for the cheese that exceeds production and state standards. Of course, serving a run of the mill cheese is a bad idea. So check for the appellation of controlled origin seal. Order Gruyere cheese today!

Check out other stories about Gruyere Cheese.

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