Reference - Wine & Cheese
Chapter 9
flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in a black wax, which provides a stark contrast to the deep yellow interior. Gouda is considered to one of the worlds great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in style similar to the creation of Edam.
Monterey Jack:
Country of Origin: USA Milk: Cows Milk Monterey Jack was developed by a California Scot, David Jacks in 1882 (some sources state 1916). Monterey Jacks consistency depends on its maturity; mostly softer varieties (common in American supermarkets) is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, bland taste and melts easily.
Provolone:
Country of Origin: Italy Milk: Cows Milk Provolone is an all-purpose cheese used for cooking, dessert purposes, and even grating. It is a traditional, creamery, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny. Sometimes it is waxed. Provolone cheese can be of various types. Dolce (mild Provolone) is aged for two to three months, and it is supple and smooth with a thin waxed rind. It is generally used as table cheese. Aged for six months to two years, is it darker with small holes and a spicy flavor.
SEMI-SOFT CHEESES Baby Swiss:
Country of Origin: USA Milk: Cows Milk
Its appearance and texture is ivory to pale yellow. It is a creamy cheese with small holes and it melts well when shredded. Baby Swiss has a buttery, slightly nutty, and sweet flavor. It goes well with sweet fruits and berries, croissants and muffins, white and red wine, juices, and even ice-cold milk.
Butterkase:
Country of Origin: Germany Milk: Cows Milk
Butterkase is a loaf or wheel-shaped cheese with golden to red, natural rind. It is a creamery, semi-soft cheese made both in Germany and Austria. As the name says, it has a buttery taste and color. It is very good with a glass of beer. This cheese ripens in one month and has fat content of 50 percent.
Colby:
Country of Origin: USA Milk: Cows Milk Traditional, creamery, semi-soft cheese made from cows milk. The sizes vary, but they are generally block-shaped and free of rind. It was named after the town in Wisconsin where it was first made. It is a washed-curd cheese, which means that the curds are thoroughly rinsed in fresh water to remove all excess whey and any stray lactose. This prevents the acidity in the curd from rising, so the cheese remains soft and springy, with a sweet and mild flavor. Colby has a higher moisture content than Cheddar and feels more elastic. It is also sweet, rather than savory. This cheese ripens in four months. It is made with a special procedure: when whey is
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