Chapter 9
Wine & Cheese - Reference
drained off, cold water is poured on the curd until its temperature dips to 80 degrees F. Colby must be consumed shortly after purchase or it will dry out and lose flavor.
Fontina Val dAosta:
Country of Origin: Italy Milk: Cows Milk
Genuine Fontina comes from the Val dAosta region of Italy in the Alps near the French and Swiss borders. Fontina is dense, smooth, and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, as it frequently is, the flavor is earthy with a taste of mushrooms and a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a pristine table or dessert cheese. Fontina ripens in about three months and has a fat content of 45 percent.
Havarti:
Country of Origin: Denmark Milk: Cows Milk
Havarti is a traditional, creamy, and semi-soft cheese. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream, which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.
SOFT CHEESES Brie:
Country of Origin: France Milk: Cows Milk
Brie is the best known French cheese and has a nickname The Queen of Cheeses. In France, Brie is very different from the cheese exported to the United States. Real French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.
Camembert de Normandie:
Country of Origin: France Milk: Cows Milk A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harels daughters presented Napoleon with a piece of that cheese, saying that it came from the village called Camembert. He liked it a lot and from that moment Camembert became known by it contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate, salty taste.
Gorgonzola:
Country of Origin: Italy Milk: Cows Milk Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is
68 Aircare FACTS Initial Service Training
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