queso - fromage - käse


El queso es un alimento sólido elaborado a partir de la leche cuajada de vaca, cabra, oveja, búfalo, camello u otros mamíferos rumiantes. La leche es inducida a cuajarse usando una combinación de cuajo (o algún sustituto) y acidificación. Las bacterias se encargan de acidificar la leche, jugando también un papel importante en la definición de la textura y el sabor de la mayoría de los quesos. Algunos también contienen mohos, tanto en la superficie exterior como en el interior.

Para los antiguos griegos "el queso era un regalo de los dioses". Hay centenares de variedades de queso. Sus diferentes estilos y sabores son el resultado del uso de distintas especies de bacterias y mohos, diferentes niveles de nata en la leche, variaciones en el tiempo de curación, diferentes tratamientos en su proceso y diferentes razas de vacas, cabras o el mamífero cuya leche se use. Otros factores incluyen la dieta del ganado y la adición de agentes saborizantes tales como hierbas, especias o ahumado. Que la leche esté o no pasteurizada también puede afectar al sabor.

Para algunos quesos se cuaja la leche añadiéndole ácidos tales como vinagre o jugo de limón.Sin embargo, la mayoría se acidifican en grado menor gracias a las bacterias que se le añaden, que transforman los azúcares de la leche en ácido láctico, a lo que sigue la adición de cuajo para completar el proceso de cuajado. El cuajo es una enzima tradicionalmente obtenida del estómago del ganado lactante, pero actualmente también se producen sustitutos microbiológicos en laboratorio. También se han extraído «cuajos vegetales» de varias especies de la familia de cardos Cynara.

La palabra queso deriva del latín caseus. Sin embargo en la época romana se hizo famoso el término formaticum entre los legionarios, de caseus formatus, que significa queso moldeado. Así se tiene que en francés se diga fromage, en italiano formaggio o en catalán formatge.


Brie

El rey de reyes de los quesos franceses. Desde la Edad Media este queso ha conquistado los corazones de todos aquellos que han experimentado su espectacular sabor. En el siglo XIX era considerado el mejor queso de Europa, gracias al estadista francés Talleyrand quien lo ofreció en una cena diplomática. Se produce cerca a París, lo cual sin duda ayuda en cuanto a reputación. La separación geográfica entre los lugares de producción y maduración es una tradición de "Brie". En 1980 este queso fue aceptado en la familia AOC. Su sabor es cremoso, y a medida que el proceso de maduración continúa uno puede detectar un sutil sabor a nueces. EL cuerpo es compacto, flexible y de textura muy pareja. Es de color amarillo pálido, recuerda al color de la paja. La corteza es blanca aterciopelada.

French cheese's king of kings. Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste. In the 19th century is was considered the finest cheese in Europe, thanks to the French statesman Talleyrand who introduced it at a diplomats' dinner. It is produced near Paris, which has no doubt helped its reputation. The geographical separation between the places of production and "affinage" is a Brie tradition. In 1980 this cheese was accepted into the AOC family. The taste is creamy, and as the maturing process continues one detects a subtle nutty flavour. The pate is compact, supple and evenly textured. Its colour is pale yellow, reminiscent of straw. Its rind looks like white velvet.


Camembert

Mundialmente conocido, el Camembert es el mas copiado de los quesos, pero los verdaderos conocedores saben que el verdadero Camembert proviene solamente de cinco sectores de Normandía. Se hace a partir de leche cruda vertida en tinas para queso. Un genuino Camembert cuenta su proceso de fabricación en el empaque. Un buen queso es madurado hasta su centro mismo. Su cuerpo es amarillo claro con un delicado y sutil sabor salado con un gustillo frutal cítrico. La corteza es rayada blanca aterciopelada con pigmentación rojiza.

Well known throughout the world, Camembert is the cheese the most often copied, but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging. A good cheese is "affine" (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste, with a fruity tang. The rind is stripped, with a white velvet, and red pigments. The dough is a clear yellow.


Gruyere

 

Originating from Switzerland. Is a hard yellow unpasteurized cheese made from whole cow's milk It is named after the Gruyere valley of Fribourg, Switzerland. Like other Swiss cheeses, it is filled with few small holes or "eyes," but they are fewer, and smaller, than Emmental, which is another variety of Swiss cheese. The holes are formed by gas bubbles released by the bacteria that are used in making the cheese. It is usually cured anywhere from 3-10 months. The longer it cured the better. It has a sweet, nutty flavor, with a hint of fruity taste. Rusty brown in color and hard.

Great when melted and works well in most recipes. Is good when served with fruit, crackers, and pairs well with French onion soup.

Gruyère Substitute: Gruyère is widely available, but if you need a substitute for Gruyère cheese, you could try Emmental, Jarlsberg, Beaufort, Comté or Raclette. Ordinary Swiss cheese would be a decent Gruyère cheese alternative as well.

Gruyère is one of the two main cheeses in the traditional fondue recipe.


Roquefort

Roquefort Vieux Berger provides one of the more intense blue cheese tasting experiences. To us, it's an intense pleasure. For those unafraid of Le Roq, we salute you. Prepare yourselves for a wild ride: salty, slightly gritty, and grassy, followed by a surprising fruity finish. It's a cheese that should make contact with all regions of the tongue in order to fully appreciate its complexity.

Roquefort's distinctive flavor profile is in part due to its origin: sheep. And no average sheep either. These are the sheep of the Aveyron region that spend their days chomping on wildflowers and grasses. Next the milk is formed and laid to rest temporarily in damp caves under the town of Roquefort-sur-Soulzon, the cheese's namesake. There is beautiful work going on under this tiny village: the natural mold of the caves, Penicillium roqueforti, is penetrating the young cheeses and giving them their deep flavor and blue veining.

...mas


Cashel Blue

Once upon a time, the hardworking Grubb family moved from England to a farm near Cashel, Ireland. For centuries they produced the richest butter in the land because they had a magic herd of cows. The milk from this herd rendered butter so sumptuous that the cows were only allowed to breed among each other in order to preserve their magic qualities. One day it occurred to the Grubbs that if the milk could yield such exquisite butter, it might do the same for cheese, and they set about experimenting. Alas, their hypothesis was proven correct, and their first cheese-a mild blue and the first in Ireland-knocked everyone's socks off. Not bad for the first try.

Cashel Blue is injected with the same bacteria as Roquefort (penicillium roqueforti), but it's creamier and less salty than Roquefort . For that reason it is a great cheese for those who haven't tried many blues, or who don't like strong blues. There is one hitch, though. Even though Cashel Blue is great right out of the fridge, it's REALLY great at room temp. It even pairs well with a good quality dark chocolate.


Cheddar

Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,[1] cheeses of this style are produced beyond this 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 annual cheese market,[2] and the second most popular cheese in the United States, behind mozzarella, 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 no Protected 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


Manchego

El queso manchego es un queso español elaborado con leche de oveja y protegido por una denominación de origen en La Mancha. Tiene reconocida la DOP a nivel europeo por el Reglamento (CE) 1107/96 de la Comisión Europea. En 2007 se ha propuesto modificar el pliego de condiciones de la denominación de origen.1 Generalmente hacen buen maridaje con los vinos de La Mancha.

La superficie amparada por la denominación de origen «Queso Manchego» es de 4.419.763 hectáreas, en una serie de municipios que abarcan parte de las provincias de Albacete (21,66% de la comarca), Ciudad Real (33,16%), Cuenca (22,13%) y Toledo (23,05%), que constituyen la comarca de La Mancha.


Morbiere

Morbier cheese is named after a village by that name in France.

One of its distinguishing characteristics is a black layer of ash that goes through the middle.

Traditionally, the makers of Gruyere cheese would have leftover curd at the end of the day, but not enough for an entire cheese. So they would put the remaining curd in a mold and spread ash over it to prevent it from forming a rind overnight. The next day the remainder of the mold would be filled with curd. Today the cheese is usually made in a single day and the "ash" is a vegetable product added purely for looks, in keeping with tradition. The ash is tasteless. Morbier has a strong, stinky, somewhat off-putting aroma and a slightly bitter aftertaste. Because of the vein of ash, which reminded me of a Gorgonzola or similar cheese, and the strong smell, I was expecting it to have a much stronger taste.

But it is actually very mild. It is semi-soft, with a yellow rind and has a plasticy texture to it. It is made from cow's milk and is aged over 60 days. It is okay cheese, but not something I would go out of my way to buy again.

Emmenthaler  
Edam  

Benleigh Blue

Beenleigh Blue was born from one bad-ass cheesemaker's desire to produce Roquefort in the UK. While milking ewes in the 70s, Robin Congdon felt inspired to make yoghurt, which led to cheese and eventually to Beenleigh Blue and other highly addictive cheeses (see for reference: Devon Blue, Ticklemore, Harbourne Blue ).

In order to infuse his cheese with Roquefort flavor, Congdon wasn't afraid to get weird. He planted French herbs in the grass to replicate the terroir of Aveyron. He built a humidifier that mimics the conditions of the Roquefort caves. He even took back mold spore scrapings from said caves to his dairy. Alas, our determined cheesemaker never achieved Roquefort; but he did produce Beenleigh, one of our most-loved blues.

Beenleigh is produced seasonally and is only available from August to January. It is slightly sweeter than Roquefort with a flakier texture. It is mildly spicy, not terribly salty, and it brilliantly combines the steeliness of blue with the sweetness of sheep's milk.

Munster

Munster was born in a monastery situated in a valley of the same name. Benedictine monks who were prohibited from eating meat, created the cheese in the 12th century. During its maturing, Munster is turned every two days and washed with warm water from the Vosges. In 1978 the cheese was accepted into the AOC family.To give this cheese an original touch you can taste it flavoured with cumin and accompanied by a good beer.

This method develops a red coating on the rind that protects the cheese as it ages. The rind is slightly corrugated and humid, which comes from the washing. Over time the rind turns from yellow to red. Under the rind we find a pate that pliable and sticky.

Parmigiano (parmesano)

The word Parmigiano describes a group of Italian cheeses, of which Parmigiano Reggiano is the undisputed grand classic of the Italian kitchen. Its history dates back to the 13th century, its glories were chanted by Boccace a century later and it was already being sprinkled on pasta in the 16th century. The Duchess of Parme, who married the grand son of Louis XV, introduced this remarkable cheese to France. The period of its fabrication from the regions of Parme, Mantoue and Bologne is between April and November. The cheese is presented in the form of a large wheel (meule) that are required to weigh at least 33 kilograms ( 66 pounds) with a maximum weight of 44 kilograms ( 88 pounds). The cheese must be matured for at least 14 months (the nuevo one year; the vecchio two years; the stravecchio three years and the stravecchione, at least four years or more). Its thick dark rind hides a pâte (dough) that on a young cheese is yellowish-white and with age it turns straw-colored with a more brittle texture. The cheese has a huge flavor full of fruity savors with a slight piquant note on the last gustative sensation. Truly a fantastic cheese! Ideally served as an aperitif in form of small dice shapes with Champagne, or on a plateau of cheese accompanied by a robust red wine.

Comte

Produced from the milk of cows that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk. The Comte requires a long maturing period. Every cheese from this region before being sold is judged by a professional jury guaranteeing its quality. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter. During this long period of affinage its crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate.

Sante Maure de Touraine

El Sante Maure es la obra maestra de los quesos de cabra de Touraine. Este queso es fácilmente reconocido porque posee una pajilla que lo atraviesa por el centro. Esta pajilla se coloca para facilitar el transporte del Sante de Maure de Touraine. Su aroma es almendrado. El Sante Maure de Touraine posee un delicado sabor salado y dependiendo de su maderación es anuezado

Sainte Maure is the masterpiece of Touraine goat cheese. This cheese is easily recognized because it has a long straw that traverses the middle. The straw is placed there to facilitate handling of the Sainte Maure de Touraine. The aroma is of walnut. The Sainte Maure de Touraine has a slightly salty taste and depending on the period of maturation, the savour is nutty. A Saint Maure farm cheese must have a thin, smooth rind with blue-grey moulding.

Valencay

The Valencay’s form, a four-sided, truncated pyramid from berrichon goat’s raw milk has similar characteristics of many other cheeses from this area, such as the Pouligny-Saint-Pierre, the Levroux. History tells us that the original shape was a perfect pyramid. The shape of the Valencay was changed according to two stories. Napoléon returning from the disastrous campaign in Egypt stopped at the castle of Valençay ; saw the cheese ; in a fit of anger draw his sword and chopped the top off. Needless to say it was one of Napoleon’s favorite cheeses. Another story is told that the farmers wanted to copy the steeple of the village church. The Valençay is made by allowing the curd to drain in a mould, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity. During this period the rind of the Valensay will thicken slightly and acquire blue marks. Its taste is mellow and savory to the palate. The pate texture is fine-grained and cream.