Where Do The Best Gourmet Cheeses Come From?

The best gourmet cheeses come from several different regions throughout the world. England, Holland, and Spain are all known for their wonderful, gourmet cheeses. Two of the regions that produce some of the world’s finest gourmet cheeses are northern Italy and northern France. Parmigiano-Reggiano, the finest gourmet parmesan cheese, comes from five provinces in Italy. Brie, a creamy, cow’s milk cheese, originates from Ile de France. These are two of the finest gourmet cheeses produced.

Parmigiano-Reggiano

Although there are many parmesan cheeses produced throughout the world, Parmigiano-Reggiano is known as the “king” of parmesan cheeses. Only parmesan cheeses produced in the five provinces that make up the region of Emilia Romagna in Northern Italy are given this label. Furthermore, cheese makers of this elite cheese must be a member of the governing body of Parmigiano-Reggiano, and they must follow strict guidelines for making the cheese to ensure that only products worthy of the label are produced.

The first Parmigiano-Reggiano was produced by monks in the 13^th century, and the delectable flavor of the cheeses they produced was attributed to the diet of the cows that grazed their fields of lucerne and clover. Today, cows whose milk is used to produce the cheese are fed under strict guidelines, such as only being fed hay and grass and never any animal byproducts. Parmigiano-Reggiano is a raw milk cheese, so the diet of the cows used to produce milk for the cheese is very important.

After the cheese is made according to traditional methods, it is aged for 12 months, when it is inspected to see if its quality is sufficient. If it passes the test, it is branded; it may be aged more or sold as is. For cheeses that don’t pass the strict quality inspection, such as a small hollow being found in the cheese, the cheese may be sold for grating, but it won’t be labeled Parmigiano-Reggiano. Parmigiano-Reggiano can be used in any course of a meal, from antipasto to dessert.

Brie

Brie receives its name from the region where it is produced in northern France. Its first documented mention comes from the emperor Charlemagne in 774 B.C. Since then, many have written and spoken of this delicious gourmet cheese. In fact, it has even been said that the last dying wish of Louis XVI was to have one final taste of Brie. Brie, like Parmigiano-Reggiano, must be made according to strict guidelines to bear the official label.

Brie is a semi-soft cheese with an edible rind of mold. It is made from raw cow’s milk, and it is aged only two to three weeks to be at its peak flavor. Because it is made from unpasteurized milk, US customers do not have access to “real” Brie due to import laws. Unpasteurized milk cheeses must be aged sixty days before they can be imported into the US; Brie would be inedible if it were aged that long. Brie cheeses made in the US use pasteurized milk; although there are many delicious pasteurized milk Brie cheeses, they lack the complexity of flavor found in true Brie. Brie is used in many dishes and on sandwiches, as well as eaten alone.

Other Types

The definition of gourmet can be used loosely because it is also a matter of taste. For instance, many of us consider an aged Swiss to be finer than any other cheese we can get our hands on. Others may consider Muenster a personal favorite. Whatever cheese is your favorite make a gourmet experience out of it by taking the time to pair it with fruit and your favorite beverage.