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.
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 13th 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.
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