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 good cheese can be produced by following analytical tests of cheese characteristics, traditional cheese is made with sheer luck alone.

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.

Regulations exist in order to assure the consumer that the cheese he will purchase is authentic. France, being a great contributor to the production of natural cheeses, has been granting certain regions monopolies on the production of certain types of cheeses. And because cheese is made for human consumption, extreme care is taken to make sure that the raw materials are of the highest quality, all the more if the cheese is intended for export it must meet particularly stringent quality control standards.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Typically, food from a certain region must also be produced in a particular way to qualify for the appellation label there are national inspectors who will make sure that the food producers comply with the standards and maintain quality.

However, not all products in the market have the appellation of controlled origin label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers can be sure that the products that they buy are 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. 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 is why, the Gruyere cheese makes a great complement 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. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

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