The process of making cheese is a scientific process that has never been easy to regulate. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavorful cheese. Although following analytical tests of cheese characteristics may produce a good cheese, traditional cheese making has always been an endeavor of luck.

Developing a certain set of standards for cheese can be difficult because every kind has its own distinct range of characteristics, and a cheese that fairs too far from this range will taste bad and be inferior. For example, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.

Certain rules are implemented in order to make sure that the consumer will buy only authentic cheeses. France, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds of cheeses. And because cheese is made to be eaten by humans, extreme care is taken to make sure that the materials used are of the highest quality possible, most especially if the cheese is intended for export a stricter set of standards are implemented and should be met.

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. This label has been established so that consumers will be assured that the foods they buy are not cheap counterfeit of 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. Gruyere cheese is a creamy, pale cheese with small holes and a slightly granular texture. But unlike most Swiss cheeses, the holes of the Gruyere cheese are no bigger than the size of a pea and are widely spread within the cheese. Its taste is also different from other Swiss cheeses, but is not strong or overpowering. That makes the Gruyere cheese a very great addition to quiches, soups, salads, and pastas. Gruyere cheese can be served sliced or grated, depending on your preference.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes 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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