Packaged Hard Cheeses

Subcategories

Wrapped Cheddar

Cheddar is a pale yellow cheese with a strong flavor made from cow's milk. He is originally from the English village of Cheddar in Somerset. It comes in different varieties in several countries: United Kingdom, Ireland, Canada, United States, South Africa, New Zealand, Australia and Sweden. It is most often produced in mass, and its quality varies greatly from variety to variety. The strong taste develops over time, enough to prompt growers to mention its “strength”: sweet, medium, strong and extra strong, or its ripening period.

Food intake

Cheddar cheese is a good source of vitamin B12. A 40 g slice contains about 0.5 µg.

100 g of cheddar cheese represents approximately 380 kcal.

Description

This cheese is sold mainly in the form of a brick, a cylinder or particularly in North America in the form of grains. In the dairy pools where it appears, it tends to form twisted cigar-shaped clumps, which are commonly referred to as "grains". To create the bricks, the grains are heated, pressed and cut into blocks. These blocks are then stacked, allowing the whey to flow.
The West Country Farmhouse Cheddar Protected Designation of Origin requires the use of ingredients harvested in the four English counties shown on this map.

This type of cheese is so widespread that it is now impossible to give it a designation of origin. However, the European Union recognizes the protected designation of origin West Country Farmhouse Cheddar. To keep it, the cheese must be made the traditional way with local ingredients from four counties of Dorset, Somerset, Devon and Cornwall in the South West of England and matured for at least 9 months. In 2019 a PDO cheddar made in Weston-super-Mare in Somerset was ranked fourth best cheese in the world out of a selection of 3,804 cheeses from 42 different countries.

The color of the cheese is sometimes changed with the help of food coloring. Annatto, extracted from a tropical tree, is often added to give the color orange. This practice is used by industrial manufacturers such as Kraft but is strictly prohibited in the specifications of the PDO West Country farmhouse Cheddar. It is not known exactly when this practice dates back, as are the reasons for doing so. There are three theories:

ensure consistency of color of cheese from batch to batch;
help the buyer choose the type of cheese if it is not identified;
identify the region of production.

Probably the best-selling cheese on the planet [ref. necessary], it was initially [unclear] wrapped in black wax, although this practice is now limited to Europe and maintained by artisan cheese makers.

In the United States, there are different varieties: Classic, New York, Colby / Longhorn, White and Vermont. New York has a strong taste, sometimes with a smoky scent. The taste of Colby / Longhorn is somewhere between mild and medium. The grains are visible because they are colored yellow cream. Cheddar cheese without coloring is often referred to as white cheddar or Vermont cheddar, whether or not it was produced in the state of Vermont.

This cheese is a food regularly monitored by the USDA (United States Department of Agriculture) to observe the dairy industry. This organization produces weekly reports on prices and quantities produced. In the United States, Wisconsin produces the most of this cheese. The other important locations are in New York State, Vermont, and Tillamook, Oregon.

Its production is also important in Canada, where it was established in the 19th century to supply the British market, before quickly establishing itself on the local market. There are varieties of mild, medium or strong cheddar, depending on the aging. The sweet is offered in “yellow” cheddar or “white” cheddar. Aged cheddars are generally white.

Historical

The cheese originates from the village of Cheddar in Somerset, South West England. The Cheddar Gorges on the edge of the village have a number of caves which provided ideal humidity and constant temperature for the cheese to ripen.

Traditionally, cheddar cheese should be made within 30 mi (48 km) of Wells Cathedral. Cheddar has been produced since at least the 12th century. An accounting document from King Henry II (King of England) dating from 1170, records the purchase of 10,240 pounds (4,640 kg) at one farthing per pound.

The biggest known cheeses

White House historians say United States President Andrew Jackson held a party where a 1,400 pound (635 kg) block of cheddar cheese was served as an appetizer. A 7,000 pound (3,175 kg) block was produced at Ingersoll, Ontario in 1866 and exhibited in New York and Great Britain. He is immortalized by the poem by Canadian James McIntyre, Ode on the Mammoth Cheese Weighing over 7,000 Pounds. A larger block was produced in Wisconsin, 34,951 pounds (15,853 kg), for the New York World's Fair in 1964. To produce it, it is estimated that the daily milk production of 16,000 cows was required.

Colby-Jack

Colby-Jack, or Co-jack/Cojack, is an American cheese that is artificially processed using the cheeses Colby and Monterey Jack that are incorporated into one another. It is classified as semi-hard in texture and is mild due to its 2-week ageing process. It is generally sold in a full-moon or a half-moon shape when it is young. The flavour of Colby-Jack is mild to mellow. Colby-Jack cheese is mainly produced in the states of Wisconsin and California. It is used in various dishes or as a topping to be melted. These dishes include burgers, pasta bake, Macaroni and Cheese, Casserole and so on. It is predominantly used in America as it is an American cheese. Internationally, Colby-Jack is not readily available.

Other names    Marble jack, Co-Jack, Cojack
Country of origin    United States
Region    Wisconsin
Source of milk    Cows
Pasteurised    Yes
Texture    Semi-hard
Aging time    14 days

Origin

The name Colby-Jack comes from the combination of the names of the two kinds of cheese it is made from, Colby and Monterey Jack cheese. Colby cheese originates in Colby, Wisconsin and was created by Joseph F. Steinwand in 1885. Monterey Jack cheese originates from Monterey, California made by Mexican Franciscan Friars during the 1700s. Colby-Jack cheese was then processed by marbling the two kinds of cheese together. This process was first introduced in the same place Colby Cheese was made on its own. It was not made at a large scale until the 20th Century when the cheese became more popular and moved out of Wisconsin to larger areas of America (See Factory Manufacturing). Before it was made on a large scale, the small, wooden building in Wisconsin only made 57kg of cheese each day. At this time, Colby-Jack was pressed into a 5.8kg long-horn shape and dipped in wax.

Ingredients and preparation

Ingredients

Colby-Jack is a mixture of Colby and Monterey Jack cheese. It is classified as a marble cheese. This is a unique type of cheese, there are not many other marbled kinds of cheese. Colby-Jack is a semi-soft American cheese that is made from pasteurised milk. Furthermore, the cheese contains cheese culture, salt, enzymes and annatto. Annatto is what gives the Colby component of Colby-Jack its orange colour. Together the Colby-Jack becomes distinctly marbled with white and orange. The flavour of the individual cheeses used in the blend will determine how strong the final Colby-Jack will taste.

List of Ingredients

    Cheese curds
    Cheese/bacteria cultures
    Salt
    Pasteurised milk
    Annatto
    Enzymes
    Coagulant

Sodium Content

According to the Journal of Dairy Science, the sodium of American processed cheese has been reduced since its first production. This has occurred to reduce Americans sodium intake as it has been found that with decreased sodium can result in better health overall. The National Salt Reduction Initiative proposed the reduction in 2009 and it was decided that the ratio of sodium to cheese contents would be 1mg to 100g. The baseline amount of sodium in 2009 of Colby-Jack was 668mg of sodium to 100g of cheese. By 2014 the Colby Jack was down to 600mg to 100g of cheese. Although this is a large ratio, the salt is evenly distributed in the cheese itself during the cheese curd step of the preparation process.

Preparation

The preparation of Colby-Jack is made using two kinds of cheeses blended together. To begin, Colby cheese and Monterey Jack is made. More specifically, the process begins with pasteurised milk that has added bacteria culture mixed in. Once fully mixed in, a coagulant is added, this makes the cheese mixture thicken and take on a gel-like consistency. This addition of coagulant also separates the cheese curds and whey. What differentiates the cheeses is the added Annatto into the Colby. Then the whey is drained from the mixture and left with the curd. These curds must be the best quality of each kind of cheese. After choosing the curd of cheese, they are blended together to create the marbling effect of orange and white. Once they have been blended together it is then shaped into various forms such a crescent/half-moon shape, a rectangular block or shredded. This form depends on the manufacturer of the Colby-Jack itself. In some instances, the cheese may be dipped in wax for further preservation, but this also depends on the manufacturer .

Ageing Process

Most semi-soft cheese such as Colby-Jack whilst ageing should be stored at 40°F to 45°F, wrapped in parchment or wax paper then again in plastic wrap. The ageing process may last up to 14 days kept in a monitored environment to age. The ageing process allows the cheese to fully set as well as completely combine in components and flavour.

An example of cheese manufacturing machine, similar to what Colby-Jack is made in

Factory manufacturing

Manufacturing

The manufacturing of Colby-Jack can be split into two types of manufacturing, wholesale and industrial purposes. The preparation for Colby-Jack remains the same but is made at a larger scale. Due to the large volumes of cheese that is made in the factories, robots are used to make the process easier for large quantities. In particular, large cheese manufacturer Wirtz states, “To support this market need for customised product, we have to push our automation as far as we can, and make it do things that it was not designed to do...”. This automation is important as it makes the process easier with the many variations of Colby-Jack that companies need to produce. Once this process is completed, robots are again used to package the cheese and ready for packing and distribution.

Packing and distribution

The Colby-Jack is packaged and distributed through the utilisation of robotics. These robots pick the cheese from a conveyer belt and pack them into cases ready to be distributed. These robots are flexible and are able to carry 0.5 to 20 pounds of packaged cheese. This enables the production sequence to be more efficient and pack more into the packages ready for distribution. Before being distributed a randomly selected pack of Colby-Jack is chosen for quality control. Once this has been done the cheese is ready to be shipped across the US and overseas depending on the manufacturer.

Packaging

As Colby-Jack is made in different forms, packaging varies for each form of the cheese. The types of packaging that Colby-Jack might be packaged in include:

    Vacuum packing
    Paraffin wax
    Latex emulsion (plastic coating)

There are many factors that should be considered when selecting the type of packaging. According to the journal ‘Cheese Problems Solved’, these factors include “permeability to water vapor, oxygen, NH3, CO2 and light, potential for migration of compounds from food to packaging or vice versa, and practical considerations, including suitability for labelling and compatibility with conditions during distribution and sale”. This packaging will also depend on the manufacturer and is up to their discretion to decide what is best for their product.

Popularity

Colby-Jack cheese is popular around America as it is traditionally an American cheese. It is also popular in various American and Mexican dishes. In these dishes it is mostly used to melt and a topping on various recipes. Although being most popular in America, Colby-Jack can also be found overseas due to being exported out of America. It is also popular as an ‘on-the-go’ snack. According to the article by Kathie Canning, Americans mostly enjoy Colby-Jack as their own convenience and when they most feel like a snack. This is especially prominent in small cubed shaped pieces of Colby-Jack which are usually paired with potato chips or another easy ‘on-the-go’ snack. This will also determine the type of packaging the cheese is made into depending on the most convenient form for the consumer.

Recipes

There are many recipes that Colby-Jack is used in home recipes. It is mostly used to melt and top certain dishes. These dishes include:

    Cheeseburger
    Casserole
    Tacos
    Pizzas
    Macaroni and Cheese
    Sandwiches
    Nachos
    Salads
    Quesadillas

These dishes do not exclusively use Colby-Jack but is used most often as it is “moist, softer and melts smoothly”. It can be noted that dishes which make use of Colby-Jack cheese are typically traditional American and Mexican dishes. The reason most dishes use Colby-Jack is because it is a milder cheese that does not take away from the flavour of the dish itself.

Decrease in Popularity

According to the Huffington post, there has been a decreased popularity in American cheeses, in particular Cheddar, Colby, Monterey Jack and Colby Jack cheese. The article states “Italian cheeses have taken over the No. 1 spot as the most produced cheese in the U.S. The federal Department of Agriculture reported that more than 5.3 billion pounds of Italian cheeses were produced in the U.S. in 2017, compared with a little under 5.1 billion pounds of American-style cheeses. And it’s all because of pizza.“

Accolades

In 2008, Gregg Palubicki from Alto Dairy Cooperative’s Black Creek plant submitted a 40-pound block of Colby-Jack into the World Championship Cheese and Butter Contest in Madison, Wisconsin. The block of cheese won its class in the contest, earning a 97.75 out of 100. After winning the award, president of Alto Dairy at the time, Rich Scheuerman stated: "Alto Dairy is honored to have received such a prestigious title, American-style cheeses such as Alto's Colby-Jack are very popular among U.S. consumers, and Alto is proud to be recognized again for making the best Colby-Jack in the world."

Commercialisation & Sales

Use in restaurants

Colby-Jack is commonly used in commercial settings such as fast-food restaurants and can be widely found in supermarkets. In particular, it is widely used in breakfast fast food. Colby-Jack is commonly used as it is the easiest and quick to melt in the fast production of fast food. For example, at fast-food restaurant Dunkin’ Donuts, it is used in its ‘Supreme Omelette’ line. The American quick-service chain Culver’s has also used Colby-Jack cheese in one of their most popular burgers, ‘Colby Jack Pub Burger’. The Culver franchise had the burger as a limited edition burger during 2014. As most foods that are associated with Colby Jack are comfort food, such as casseroles, many restaurants use Colby Jack as the main melting cheese used. This is seen at the restaurant chain Denny’s, where they use Colby jack cheese on their skillets and casseroles. Similarly, a restaurant chain ‘The Melt’, has a range of comfort foods such as grilled cheese sandwiches and soups that rely on cheese as the main ingredient of some of the dishes. An example of this is the “Colby Jack on Whole Wheat’, included on the restaurant's small menu. The very popular fast-food chain, Chick-fil-A also has Colby-Jack as one of the main cheese in their chicken sandwiches that customers may choose.

Sales

In terms of sales, Colby-Jack is highly consumed in the United States. According to the USDA Data, “Per capita consumption of American-style natural cheeses such as cheddar, Colby and Jack cheeses rose from 11.7 pounds in 1995 to more than 15 pounds in 2017”, indicating popularity in cheeses such as Colby-Jack. According to tastewise, the average yearly consumption growth of Colby-Jack is 38.85% and its frequency of consumption being 1.35 times on average per year. The price of Colby-Jack is not expensive but can be as little as $1.99USD for 8oz distributed by the Meijer brand.

Recalls

Sargento Foods Inc.: February 2017

During February 2017, Sargento Foods Inc. recalled various products, such as Shredded Reduced Fat Colby-Jack were voluntarily recalled due to possible bacterial contamination. Specifically, Listeria monocytogenes that was introduced by the Indiana-based Deutsch Kase Haus. Sargento has since cut ties with the company.

Henning's Cheese Company: May 2017

During May 2017, Henning's Cheese Company recalled Colby-Jack due to a temporary malfunctioning pasteuriser. It was stated that around 1000 pounds of the product were distributed through the state of Kiel. The cheese itself being recalled were 1 to 2 pound blocks sold on or after the 10th of April 2017. The result of the malfunction was seen to have not affected consumers.

Meijer Company: November 2016 to February 2017

From the 10th of November 2016 to the 9th of February 2017, the FDA (Food and Drug Administration) ordered a recall of the cheeses Colby and Colby Jack made by the company Meijer. This recall only extended to its own Deli stores. This was due to the potential cross-contamination with Listeria monocytogenes at their Middlebury, Indiana manufacturing factory. At the time customers were asked to either dispose of the product or return it to customer service at any Meijer store for a full refund. It was stated by the FDA, “The recalled product will be in plastic deli packaging with printed labels that have the UPCs 215927xxxxxx or 215938xxxxxx – the last 6 digits will vary, and are determined by weight since the product was purchased at the deli counter.”.

Packaged American Cheese

Fromage américain or American cheese in English or simply American is a type of industrial melted cheese originating in the United States.

Normally white in color, it is artificially colored orange to resemble cheddar cheese.

It is typically used melted in cheeseburgers, grilled cheese sandwiches or used for mac and cheese.

Packaged Swiss cheese

Swiss cheese comes in several types: we differentiate between extra hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, cheese spread and cheese. molten. Each type of cheese is distinguished by its specific properties, its water and fat content and its specific production and ripening method. A panorama as rich as the various regions of Switzerland!

Emmentaler, Hobelkäse, Gruyère, Vacherin fribourgeois, Etivaz, Raclette, Vacherin Mont d'or, Tête de Moine, Bloderkäse-Sauerkäse from Toggenburg, Formaggio d'alpe ticinese, Glarner Alpkäse .

Wrapped Gouda

Gouda (Dutch: Goudse kaas, “Gouda cheese”) is the most famous and widely consumed cheese in the Netherlands. It takes its name from the town of Gouda, in South Holland, where it was traditionally sold. Currently gouda can be made anywhere in the world. Since 2010, a Gouda Holland cheese sold in the European Union must be produced in the Netherlands. A Gouda cheese is wheel-shaped, has a mass of about 15 kilograms for a fat content in dry matter of at least 48% (normally around 51%). There is 81% white gouda, the other minority types are yellow, red and orange.

Farmhouse cheese and industrial cheese
Making farm cheese

Gouda is made from whole milk from Holstein cows. Their milk is mixed with rennet and fermentative bacteria. This mixture is left to stand for about two hours. During this time, the proteins in the milk curdle. The curd is then sliced and worked to form small pieces, which will then be placed in molds and passed under a press in order to remove the whey. The molded cheeses are then put to rest and then in brine baths. On leaving the baths, the cheeses are covered with paraffin during their ripening. A small cheese is matured in two weeks, the larger ones take eight months. Gouda can contain various spices.

Only 2% of goudas are handcrafted, most of it is industrial production.

Farmhouse gouda made with unpasteurized milk is commonly called Boerenkaas, from the Dutch Boer, farmer and Kaas, cheese. This cheese is called “Present” in France.

Curing time generally varies from two weeks to two years. There is also a Christmas gouda, extra old, matured around 36 months old. In France, it is marketed during the holiday season. It can only be found in cheese makers, as a professional agreement grants them exclusivity. [ref. necessary].

Without forgetting the cumin gouda (komijn gouda), which dates back to the 14th century: Erasmus mentions in his "Memoriam ab liturgis" a "furmagium us cuminus", which the Dutch historians of the 19th century made into a "cumin cheese". In reality this phrase from Erasmus referred to a speech by Cicero in the Roman Senate calling for war against the Suevi.

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Packed halloumi

Halloumi is a cheese originating from the island of Cyprus. Its white, fresh paste, sprinkled with chopped mint leaves, has a unique texture. It is slightly pressed, but remains supple and elastic. Halloumi can be eaten fresh, grilled or fried.Originally from the island of Cyprus, Halloumi is made from a mixture of goat, sheep and cow's milk. It was born from the need to store milk and have proteins during the winter period. Today halloumi is one of the main foods of the Cypriot diet. Cook it on the barbecue, it does not melt during cooking, it's a delight!

This cheese, originating in Cyprus, is traditionally made from sheep's or goat's milk, but it is also found with cow's milk.

Very appreciated in Turkish cuisine, it is often used in salads, but also on kebabs.

You can enjoy it plain, but it will be best grilled on the barbecue or fried in olive oil.

Halloumi is also known for its ability to retain its shape and not melt when cooked.
Halloumi cheese foundations

Traditionally made from sheep's milk on the Greek island of Cyprus, Halloumi is a soft, rennet-free cheese. It is safe for vegetarians who do not eat rennet.

Many similar types of cheese are made by dairy and goat producers in Canada and the United States. For reasons of legal ownership, these cheeses are generally referred to as halloumi cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de simmering in Spanish. You may find them similar to Greek Hallois, but some people prefer the original.
Substitution of another cheese for Halloumi

Depending on your recipe, halloumi is usually not easy to replace. Tofu or Indian paneer can be used in some recipes, but it won't be quite the same as halloumi or a similar cheese to grill.
What does Halloumi cheese taste like?

Halloumi is served natural and firm, salty and a bit chewy. It is perhaps more comparable to a thick tasting feta with a smoother texture, although the halloumi taste is certainly unique.

But halloumi is not meant to be eaten naturally. It must be reheated, grilled or put in cooking so that you can fully enjoy it. When cooked, the salty taste turns into a savory bite, with a slightly creamy texture. Grilled or fried, it's really delicious.

Think of Halloumi as the marshmallow of cheeses: an eaten plain is nothing special and even tastes a little weird, but nicely crunchy over an open flame (or grill), halloumi and marshmallows become beautifully crispy and flavorful on the outside, sensually melted on the inside and cannot really be compared to any other food experience or taste. You really have to try it.
How to cook Halloumi cheese

Try the grilled, pan-fried or thinly sliced halloumi. Use it in place of mozzarella in a Caprese salad or serve it with watermelon, as it is traditional in Cyprus.

Nutritional information for Halloumi cheese

1 piece of halloumi cheese contains:
90 calories 8 grams of total fat (12% of daily intake)
20 mg of cholesterol (12% of daily intake)
300 mg sodium (12% of daily intake) 0 grams of carbohydrate
0 grams of dietary fiber
0 grams of sugars
6 grams of protein
20% of the RDA for calcium
0% of the RDA for vitamin C, vitamin A and iron

Halloumi cheese recipes
If you're ready to try halloumi cheese, you can grill it in a grill pan, or even just fry it in a pan with a little oil. It is easy to experiment with grilled Halloumi cheese or traditional 3 minute fried Halloumi meze cheese. You can not be wrong!

Testimonial:
Halloumi, the Cypriot cheese that comes to our plates

“It’s really a staple ingredient in our cooking. Our Gruyère cheese on the island is halloumi, ”begins Constantinos Talianos, economic and commercial adviser at the Cyprus embassy in Paris. Although it is very present in Greek cuisine, halloumi is a typical Cypriot cheese. Its flavor, it owes to traditional preservation methods that producers are keen to preserve.

The product, a mixture of sheep's and goat's milk (with a touch of mint), like its distant cousin the feta, is kept in large jars of salt. In the fridge, it can be kept for up to a year as long as it is not started. Imported for twenty years by discerning connoisseurs, halloumi is still struggling to establish itself in French supermarkets, despite growing demand. According to Constantinos Talianos, "it is not referenced consistently, unlike the UK, for example".

The authentic halloumi

Good to know
Inhale the [h] when you say "halloumi", and emphasize the sound [l]. Your pronunciation will be perfect.

How do we eat it?

Its semi-hard paste has the particularity of not melting in heat, which offers a multitude of possibilities to consume it. "Its taste is quite neutral, it does not have the strong flavor that you associate with sheep's or goat's milk. Halloumi is a little salty but it becomes less when it is cooked, ”explains Mathieu Crescence, employee at Kilikio, a Greek delicatessen in Paris (1).

The advantage of halloumi? It can be eaten in all forms. Cold or hot, raw, cooked or simply grilled. In Cyprus, one will not escape its association with fresh watermelon. Gourmets will just grill it with a drizzle of thyme honey to give it a caramelized taste.

Mathieu Crescence suggests tasting the halloumi "in breadcrumbs with a little oregano, olive oil and lemon". It can be enjoyed at any time of the meal, both as an aperitif and for dessert, where it is diced in a salad of fresh fruit. It's up to you to test and find the combination that you like.

Manchego packed

Manchego is a Spanish cheese made with milk from sheep of the manchega breed, produced in the region of Castile-La Mancha.

Description

The rind is yellowish or dark brown in color, that of the pastry ranges from white to yellowish ivory, and its flavor gives a taste of sheep's milk with a slight tangy and salty taste. It is hard and dry. It is one of the most famous and most exported cheeses. It is common in Spain to taste it with quince paste (carne de membrillo).

Traditionally, a braid of esparto made from spelled strands surround the cheese. The practice tends to get lost.

History

It has been established that cheese was already produced in La Mancha during the Bronze Age.

Manchego has been the subject of a denomination of origin since 1984. Carlos Gutierrez-Maturana-Larios Altuna's was crowned best cheese in the world in 2012 by the World Cheese Awards.

Production

Manchego is a Manchega sheep cheese, characterized by long, thin, drooping ears. A sheep produces one liter a day of thick milk. It takes five liters of milk to make one kilo of cheese. Milk can be raw or pasteurized. Curing should last between 30 and 60 days.

Monterey jack packed

Monterey Jack is a soft rind cheese made from pasteurized cow's milk. It is usually marketed as is, or mixed with Colby cheese in the form of a marbled cheese called Colby-Jack cheese (or simply Co-Jack or Cojack).

Originally, the Monterey Jack was made by Franciscan monks in the city of Monterey, California, in the early 19th century. An entrepreneur by the name of David Jack decided to capitalize on the reputation of the product and began to market a similar cheese, first referred to as "Jack's Cheese", then "Monterey Jack".

“Monterey Jack”, although including the name of the town of origin of the cheese, is not a controlled designation of origin, like other American cheeses. The monterey jack is manufactured outside of the Monterey region, including Canada.

The aged form of cheese is 'Dry Jack', which can be grated and used in cooking in the same way as Parmesan. The dry jack was invented in the United States during World War II to alleviate the shortage of Italian cheeses, which had become almost impossible to import due to the imposed embargo.

Another version of cheese, pepperjack, mixes Monterey Jack peppers to add a spicy taste. Pepperjack is often used in Mexican or Tex-Mex

Wrapped parmesan

Parmigiano Reggiano, (often Frenchized as Parmesan), is the designation of origin of an Italian cow's milk cheese, made in a limited area of Emilia Romagna, south of Lombardy.

Since June 12, 1996, the appellation Parmigiano Reggiano has been preserved in the European Union by a PDO. The Court of Justice of the European Union ruled in 2008 that this was also the case for its Parmesan translation.

Native country Italy
Region    provinces of Parma, Reggio Emilia, Modena, part of that of Mantua located on the right bank of the Po, part of that of Bologna located on the left bank of the Reno
Milk     cow
Dough    pressed cooked
Appellation   1996, protected designation of origin (PDO)

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How to cook Parmesan, store it, when to taste it for optimal flavor ... discover all the secrets of this delicious cheese.

Parmesan can be made from cow's milk or goat's milk, it is a semi-fatty cheese.

History and characteristics of Parmesan

Parmesan originates from Parma, in northern Italy.

When to eat parmesan

Parmesan, can be enjoyed en primeur from November to March; it is the high season for its tasting from April to October.

Parmesan Calories and Nutrition Facts

Parmesan has great nutritional benefits. It is the cheese richest in calcium (1.2 g / 100 g), an essential element for the maintenance of bones. In addition, it has a very good protein supply, necessary for neuromuscular balance. Although rich in fat and sodium, it therefore has its place in a balanced diet; provided you eat it in moderation.

Nutritional value of parmesan per 100 g
Protein 36 g
Carbohydrates 3 g
Fat 26 g
Calories 392 kcal

How to choose parmesan

"Parmesan" is the generic term for Italian grana type cheeses, such as Parmigiano Reggiano or Grana Padano. These cheeses have the particularity of being made from partially skimmed cow's milk, which allows very slow maturation and long storage. Some Parmesans, such as Parmigiano Reggiano, can in fact be matured for 1 to 4 years. Cooked pressed cheese, it comes in the form of a wheel 35 to 45 cm in diameter and 18 to 24 cm high, for a weight of 25 to 38 kg. Its crumbly and grainy paste has a fruity flavor and a unique spiciness.

How to store Parmesan

To store Parmesan, place it in the crisper of the refrigerator.

How to cook and taste Parmesan

Often sold grated, Parmesan is associated with pasta recipes, savory pies, vegetable gratins ... It can also be enjoyed with nuts, fresh figs and pears. To stay in the Italian gastronomy, it can be accompanied by wine such as Chianti or Bardolino.

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History

Its place of origin, its date of appearance (around 1200) are controversial. Émile Littré and Pierre Larousse give as their place of origin the town of Lodi, located in Lombardy, others indicate Reggio Emilia or even Bibbiano, near Parma, in the province of Reggio Emilia.

The origin of Parmigiano Reggiano is attested by numerous historiographical sources which attribute its paternity to the Benedictine abbeys. Over the centuries, these consolidated traditions have spread to areas other than the two toponymic designations of origin Parmigiano (Parma) and Reggiano (Reggio Emilia).

“The“ king of Italian cheeses ”, very old since he was born in Tuscany in the 11th century (…). »Gastronomic Larousse, 1996.

“The history of Parmigiano (…) goes back to the 12th century, when the Po swamps were drained to become a fertile plain devoted to pasture (…) La Bonne Cuisine Italien des Carluccio, 1998.”

The appellation in France

For the French appellation, it is generally accepted that the name simply comes from the region of Parma. For Littré and Larousse, the name Parmesan comes from Marie-Amélie de Habsbourg-Lorraine, Duchess of Parma, who would have taken the cheese to Paris.

But the Robert Historical Dictionary of the French language found a first use of the word in French in 1414.

In 1600, Olivier de Serres, in The theater of agriculture and mesnage des champs, praised Parmesan, which he also sometimes called Milan or Lombardy cheese, and described "as big as a millstone" . From Olivier de Serres, we learn that in his time, the production of Parmesan was copied: "We can see it in a few places in Switzerland, where we try to imitate Parmesan. (Maybe an allusion to Sbrinz).

Features

Parmigiano reggiano in a cheese factory, Genoa.

This aged cheese is world renowned. It owes its flavor to the milk of Reggiana cows.

“(…) [Parmigiano reggiano] has a buccaneer, fruity, salty, sometimes spicy lactic flavor. »

Its ideal consumption period is from April to October after a minimum of 12 months of aging (the older ones are aged 48 months and more), but it is eaten all year round, as table cheese, grated, chips or still in cubes in many recipes. At 12 months of aging, it is cut with a special knife to give chips.

At 24 months of aging, it has become crumbly and has a fruity and spicy flavor. It is also characterized by its umami taste.

Difference with the Padano grana

Grana Padano has a different and larger production area, less stringent milk production rules and a manufacturing process close to parmigiano reggiano. Their flavors are very differentiated.

“(…) [Grana padano] has a grainy, very hard texture, and a puffy, slightly rancid taste. »
Nutritional qualities

Lactose-containing parmigiano reggiano is highly digestible. Refining creates small tyrosine crystals that give it its characteristic taste.

Composition of parmigiano reggiano per 100 g
Protein 33 g
Water 30.8 g
Lipids 28.4 g
Carbohydrates 3.67 g
Sodium chloride 1.39 g
Calcium 1.16 g
Phosphorus 680 mg
Sodium 650 mg
Potassium 100 mg
Magnesium 43 mg
Choline 40 mg
Zinc 4 mg
Vitamin B2 370 g
Vitamin B5 320 g
Vitamin A 270 µg
Vitamin B6 110 µg
Vitamin PP 55 µg
Vitamin B1 34 µg
Biotin 23 µg
Vitamin B12 4.2 g

100 g of parmigiano reggiano provide about 390 kcal.

Economy
Bank loan guarantee

In the 1950s, the Italian bank Credem (it) had two ultra-secure warehouses built in the Emilia-Romagna region that could store up to 450,000 grinding wheels of parmigiano reggiano. The warehouse serves as a refining cellar for farmers or processors who do not have one, as well as a guarantee for loans to their owners. If the borrowers do not repay their loans, then the grindstones are sold by the bank20,21,22.
Philately

In March 2011, the Italian post office, in the thematic series Made in Italy, sent him a stamp with a tax value of € 0.60.
Culture

This cheese is quoted in Robert Louis Stevenson's novel Treasure Island, where Dr. Livesey tells Jim, "You know my snuffbox, don't you?" and you never saw me take a shot at it. That’s because I keep a piece of parmesan there, a very nutritious cheese made in Italy ”.

Columbo is a big fan of this cheese in "Vote for Me".

Stendhal evokes Parmesan cheese in Napoleon's Life, Memoirs of Napoleon: "Further on, beyond Ticino, were Milanese and Mantuan, admirable countries, pleasing to the eye and at the same time of fabulous richness." This country produces wine and wheat in sufficient quantities and also sells its rice, silks and cheeses abroad. Lodi makes Parmesan, famous in Europe; the export of this commodity produces 80 million. ». While in La Chartreuse de Parma, Le Parmesan refers to either the painter Parmigianino, or the inhabitant of Parma or the Parmesans, the inhabitants of Parma, but never the cheese!

Packaged pecorino

Pecorino Romano is a traditional cheese made from whole sheep's milk, cooked pressed cheese, from the territory of the regions of Sardinia, Lazio and the province of Grosseto.

Since June 12, 1996, the name “Pecorino Romano” has been protected at European level by a protected designation of origin (PDO).

Description

Cylindrical in shape with flat faces, it has a diameter that varies from 25 to 35 cm and a height of between 25 and 40 cm. Depending on the grinding wheel, its weight is between 25 and 35 kg. The thin rind is a natural straw color while its cream-colored paste, not very grainy, has a slightly spicy taste and more full-bodied when ripening is advanced. Its aroma is also characteristic.

It is obtained by renneting (with lamb coagulant) milk exclusively from animals reared in the same production area. For table cheese, maturing takes place over at least five months, and over a minimum of eight months for grating cheese.

Tradition

In spring in Rome, during a meal in the city or a picnic in the Roman countryside, it is traditional to end your meal with a pecorino accompanied by many handfuls of beans. Large quantities of pecorino and beans are consumed during Labor Day, especially in the municipalities of Nazzano, Tivoli and Filacciano.

Pecorino et fèves
Pecorino Rosso Volterrano

Packaged Provolone

Provolone is an Italian cheese made from cow's milk produced in the North of Italy, in the regions of Lombardy, Piedmont and Veneto.
It comes in two kinds of flavors: strong (or spicy) Provolone and mild Provolone. Strong Provolone is matured for over 16 months while Mild Provolone is matured for “only” 4 months. It is a cheese that stands out for its taste but above all for its shape. We can indeed find Provolone in the form of a sausage or in a cluster.

The history of Provolone

The birth of Provolone remains quite nebulous, but it is clear that it was already among the cheeses known and consumed by the Ancient Romans.
Provolone is so named after the term "prova", which means "round cheese" in the Campanian dialect. Originally from Mezzogiorno, in southern Italy, Provolone is currently made mainly in northern Italy, in Lombardy, Italy's "milk tank". It obtained its Appellation d'Origine Contrôlée (AOC) in 1993, then its Appellation d'Origine Protégée (PDO) in 1996, certifying that the production of Provolone is strictly supervised, using specific methods to guarantee its quality. Its uniformity and absence of holes are the result of meticulous work during manufacturing.

On each Provolone, we see the impact of the network of plant fiber cords in which Provolone is stored and aged. Provolone is in fact traditionally hung by Italian cheese makers using a string in front of their kiosk.

One of the characteristics of Provolone is the wide variety of shapes and sizes in which it is offered on the market. This is characteristic of spun pasta, which is scalded in order to increase its plasticity, before it is molded by hand. This is why Provolone is known by many different names, reminiscent of other products whose shape it follows: the cylindrical variants are thus called salami or pancettoni, while the spherical variants are called meloni. Other names rather refer to the size of the cheese.

Indeed, Provolone comes in pieces of different sizes. There are very large ones: "the provolissimi" which can weigh 40 kg and more. Provolones molded in the shape of sausages weighing 200 to 300 kg are called "provoloncini" or "gigantone".

In South America, a similar cheese, "Provoleta", is eaten as an accompaniment to grilled meat. In the United States, Provolone is also produced, but only in its mild form. Provolone strong is exclusively produced in Italy.

Provolone is very rich in calcium and protein, thus promoting good bone growth. It also contains a lot of sodium.

The golden yellow rind of Provolone can be waxed. The mild Provolone has rather lactic aromas while the spicy Provolone has smokier aromas. Indeed, its flavor becomes more pronounced with age and its supple and creamy texture. The two cheeses complement each other perfectly, each of which can serve as an accompaniment to specific dishes or can be eaten on its own.
Provolone

Did you know ?
It is found in many culinary preparations and its appearance even dates from the Roman Empire!
Whether spicy or mild, Provolone remains one of the favorite cheeses of Italians!

Origin of Provolone

Provolone originates from Mezzogiorno, a region located in southern Italy.

The production of Provolone

Provolone comes in two main variations depending on its flavor type. It can be sweet, tipo dolce, prepared with calf rennet, or spicy, tipo piccante, obtained by using kid rennet, which gives the curd a more pronounced taste. Provolone has a maturation period ranging from 2 months to over a year, depending on the taste desired and has a fat content on dry matter of 45%.

Provolone Recipe Ideas

Macaroni frittata with zucchini and Provolone

Provolone 100g
Macaroni 100g
6 eggs

Involtini with Provolone

150g of Provolonet
300g cherry tomatoes
4 thin veal cutlets

Provolone pie

120g of Provolone
1 shortcrust pastry
1 large egg

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