Several factors contribute to a cheese's quality, including production standards, region of origin and taste and textural properties. Upscale and luxury cheeses often have a regulatory agency that governs and monitors their production. For instance, the Consorzio del Formaggio guarantees the quality of Parmigiano-Reggiano, France's appellation d'origine controlee assures its Brie de Meaux conforms to the highest standards, and the European Union stands behind Britain's Stilton and Switzerland's Gruyere with a protected geographical status.
Brie de Meaux
Brie de Meaux earned an appellation d'origine controlee (AOC) designation in 1980. Produced from raw cow's milk, Brie de Meaux has a velvety mouth-feel, creamy texture and buttery-soft interior. Its edible, downy-white rind, which breaks apart easily, allows the cheese to ooze from the crust at its height of ripeness. It has a flavor profile redolent of almonds and hazelnuts, with an unctuous, pleasantly piquant finish. A soft nuttiness, interspersed with undertones of lavender and dried currant, proliferate its aroma. Brie de Meaux is generally produced from July to March, and, although AOC criteria require a minimum ripening time of four weeks, it reaches the height of maturity after approximately seven to nine weeks. Brie de Meaux has a relatively-short life after full-ripening -- 48 to 72 hours -- and is best consumed within a few days of full maturity. Look for an unbroken, straw-yellow rind with attached curd when purchasing Brie de Meaux.
Stilton
Stilton, a pungent blue cheese produced from cow's milk, originates from Britain and has a food name protected by the European Union, or EU. EU guidelines limit Stilton's production area to Derbyshire, Leicestershire and Nottinghamshire. The cheese has an assertive, tart flavor augmented with a mild cheddar-like quality. Its tan crust contains a yellow, crumbly interior with blue-green veins emanating from its center. Stilton ripens for four to six months, during which the cheese maker skewers it repeatedly to prompt the growth of Pencillium roqueforti, the mold also present in Roquefort. Stilton melts well, and, when combined with a small amount of heavy cream, provides a base for sauces that can stand up to and complement aggressively-flavored foods. It also pairs well with bold, fortified wines, such as Port.
Gruyere
Gruyere is a rich Swiss cheese produced in the Gruyere Valley of Switzerland's canton of Fribourg. It's aged for approximately 10 to 12 months, and lends itself well to out-of-hand eating as well as several cooking preparations. Small holes, about 1/3 inch in diameter, dot its firm, yellow interior, and its hard, golden-brown rind yields a semi-hard consistency. It has a mild, slightly-sweet flavor with elements of pear and roasted hazelnut in the finish. Gruyere complements assertive preparations, such as tomato quiche, as well as mild fruits, particularly Comice pears and figs.
Parmigiano-Reggiano
Parmigiano-Reggiano production is strictly limited to the Italian regions of Mantua, Reggio-Emilia, Bologna, Modena and Parma. It has a sharp, rich flavor, a hard, pale-gold rind and a granular, crumbly interior. Its flavor profile has hints of toasted almonds, and its piquant and pleasantly-tart finish provides undertones reminiscent of lemon. It stands up well to aggressive flavors and is commonly used to garnish, fortify and finish pasta preparations. Every wheel is inspected by a master grader from the Consorzio del Fromaggio periodically during aging for quality and adherence to production guidelines.
Tags: Brie Meaux, appellation origine, appellation origine controlee, cheese produced, crumbly interior
