Page 10 - EI Catalog 2018-2019 Revised flipbook 7-18-18

Cheese DEFINED
08
Raw Milk
There is often confusion when ‘raw milk’ is talked about. Is it legal? Why use it? What is the difference? Raw milk is the whole milk of an animal that has not been pasteurized; it retains its flavor and microflora, the inherent qualities and properties that make it unique. This is what tradition desires – those flavors and nuances. Some of the most famous cheeses from Europe can only be made with raw milk, it being part
of their very definition. Gruyere, Parmigiano Reggiano, Roquefort and Comte are examples of these great and historic cheeses. The United States government allows raw milk cheese to
be imported only when the cheese falls into a classification of lower moisture content and has an aging time of over 60 days.
PDO
In the European Union the term Protection Designation of Origin, or PDO, designates cheeses that, by law, have been afforded protection, and
is much like a copyright. That is to say their
very integrity and definition is protected from adulteration, but it also identifies the best of historic and traditional cheeses. It is afforded to very few, and once designated, makers must comply with every detail to retain this prestigious mark.
Artisan
The cheese movement for the last 20 years in United States has followed in the footsteps of wine, with hundreds of artisan cheese companies emerging. What does artisan really mean? Small production, traditional crafting, cheese made
the “old fashioned” way, mostly by hand and
by people who uphold standards of excellence and are dedicated to creating works of art. It is passion and dedication, but also hard work, that makes these cheeses truly special! This often means cheese that changes with seasonality, or even by the batch, which is the opposite of what food in America has often been about.
Farmstead
Farmstead, farmhouse or farm cheese, is just that – cheese made on a farm, the same place where the milk is collected. This allows the cheesemaker to know
all about the milk and how it has been handled, but also care for the very qualities they are looking for. It also allows for the freshest milk to be used as it has no need of travel and transport!
Rennet
Traditional rennet is an enzyme derived from the animal which is used in the production of cheese. The enzyme aids in the coagulation of the milk, the separation of curds and whey. Modern practices have brought us microbial rennets which are derived through fermentation and vegetarians find them suitable for consumption. Historically there have been other forms of rennet, such as plant and fungal based rennet, which are entirely vegetable based. Some cheese is made entirely through acidulation and bacterial coagulation of the milk.
CHEESE • CHEESE