Cheese making is a scientific process that has never been easily regulated. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavourful cheese. Although following analytical tests of cheese characteristics may produce a good cheese, traditional cheese making has always been an endeavour of luck.

Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, cheddar cheese is low in moisture and pH content, while a good soft blue cheese is the total opposite.

Regulations exist in order to assure the consumer that the cheese he will purchase is authentic. France, being one of the biggest natural cheese producers in history, started granting certain regions monopolies on certain types of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.

The Appellation of Controlled Origin or appellation d’origine controlee is a label that indicates that an agricultural product is from a specific region, maintaining a certain set of standards local to that region. Consequently, food from a certain region must also be produced in a particular way in order to qualify for an appellation of controlled origin there are national inspectors that visit and make sure that food producers comply with the given standards.

Not all products bear the appellation of controlled origin label. Qualifying for it indicates that the government is confident that the raw materials used to produce a certain product is of the best production quality possible. The appellation label has been established in order to assure the consumers that what they buy is authentic and is not cheap counterfeits or knockoff versions.

Wines and cheeses usually bear the appellation of controlled origin label, and one particular type of cheese that has this distinct mark is the Gruyere cheese. This particular cheese is creamy and pale, with small holes and a slightly granular taste. Unlike most Swiss cheeses, the holes found on Gruyere cheese are about the size of a pea and are widely immersed within the cheese. Its taste is also different from the regular Swiss, but neither too strong nor overpowering. That means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.

Always look for the cheese that exceeds production and state standards. Next time you host a wine and cheese party, make sure the cheese you serve is not run of the mill. Check for the appellation of controlled origin seal. Order Gruyere cheese today!

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