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Varieties Of Cheese

Cabot Cheese comes in a variety of flavors several varieties of cheddars, Monterey style, Muenster, Swiss, and American.  The styles of cheese are made through a pain staking process to achieve the perfection of the individual flavors with a level of consistency that consumers have come to expect from the Vermont based Cabot Company.

 The Cabot cheese offerings in cheddar are all white cheddars, a trade mark of all Vermont cheddars; the Cabot cheese flavors of cheddar include their traditional extra sharp, a mild version designed with children in mind, sharp, seriously sharp, and specialty aged blends such as private stock cheddar cheese, old school, vintage, classic, cloth bound, and mild reserve cheddar.

The private stock cheddar cheese is extra sharp and aged 16 months, it is prized for smoothness and flavor.  The vintage variety of Cabot cheese is rich and bold flavored; the cheddar is aged two full years and sealed in purple wax. 

The classic sharp Vermont cheddar is aged eight months; the prized cheese has won more awards than any other variety of cheddar cheese. Old School Cabot cheese is aged a full five years and is said to have a one of a kind flavor that should be sampled by anyone who enjoys fine quality cheese.

There are also several flavored varieties of cheese offered by the Cabot Company; horseradish, chipotle, hot habanero, sun-dried tomato, and even beer flavored cheddars are available.  Each is naturally aged, of premium quality, and has the texture and richness expected from Cabot dairies.

Cabot cheese is offered in convenient varieties such as American slices, Swiss cheese slices, and shredded cheese and cheese blends.  Many of the cheeses can be paired to make an impressive cheese plate for a party or celebration anytime.

In addition to cheese Cabot dairies produce butter, sour cream, cottage cheese, vegetable or chip dips, whipped cream, and yogurt.  Each product is given the time and attention necessary to achieve the premium quality expected by the company responsible for Cabot cheese.

Cabot cheese is available in flavors for any person’s taste and cheese preference; Cabot never adds enzymes to speed the aging process and takes pride in providing all natural cheeses to the public.

The dairy farm is actually a community of dairy farmers which joined over a hundred years ago to keep the local business flourishing during a time when they were producing too much milk to sell and were in need of an additional product to keep the town of Cabot afloat. This business is still a community of farmers bringing America delicious premium Cabot cheese.

Brie Is A City In France

Brie cheese gets it’s name from a city with the same name in France; only two kinds of Brie cheese are considered true brie: Brie de Meaux and Brie de Melun. Brie de Meaux has been manufactured outside of the city Paris since around 770 and has been known as the “King of Cheeses” since the French Revolution.

Brie cheese has a rich history beloved by famous kings of over a thousand years ago; King Louis XVI was said to wish for a last taste of Brie cheese before he died. In 1814 it was Prince de Talleyrand who declared Brie was “Le Roi des Formages” or The King of Cheeses; he also organized a European tournament during the Congress of Vienn, the award for winning the tournament was Brie cheese.

Brie cheese can be made from whole or skim cows milk and the milk may be pasteurized or unpasteurized; though in the United States only Brie cheese made from pasteurized milk may be sold according to the United States Department of Agriculture. 

Brie cheese is made similar to other cheeses, the curd is obtained by adding rennet to raw milk, the mixture is then heated no higher than 37 degrees Celsius; the milk mixture is then cast into molds, the molds are filled with several thin layers of cheese and drained for about eighteen hours before the cheese is removed from the molds.  The simple cheese is then salted and inoculated with cheese mold and aged at least four weeks or more.

Brie cheese is characterized by a creamy smooth texture similar to butter with an editable moldy rind; the rind is flavorless and when purchasing a round of Brie, the cheese should feel plump; the ripe Brie should be oozing at room temperature.  The taste is distinct some say it has a savory flavor; the best French Brie cheeses will have a sweet nutty taste with a hint of fruit flavor.
 
Brie cheese is of course a complement to French wine, the perfect match is naturally Champagne, the only true Champagne like the only true Brie are both from France.  Other wines can compliment Brie as well; red wines such as Bordeaux or Bourgogne are among the best matches for the cheese after Champagne.

Brie cheese is loved by people all over the world the best is from France where pasteurization is not required, the raw milk flavor is said to have a richer more pronounced flavor than the American pasteurized versions.

Most people living in the United States are primarily familiar with blue cheese as a form of salad dressing. Blue cheese actually comes in a variety of types and is made using an interesting method of curing. It is highly possible that blue cheese was originally discovered quite by accident. At the time, many cheeses were stored in caves, and it is likely that the mold that grew on this type of cheese appeared because the cheese had been sitting in the cave too long. Someone may have had the courage to taste the moldy cheese, and realized that the flavors that the mold unlocked were rich and pungent. Blue cheese came into its own, and is often still aged in specially designed caves.

How is Blue Cheese Made Today?

Blue cheese can be made from goat’s milk, cow’s milk or sheep’s milk, and usually has the mold injected into it before the aging process begins. Another way to introduce the mold spores into the cheese is by mixing them into the curds once they form. The mold spores are what give the blue cheese the blue or green veins that run through it, and also the beautiful, pungent aroma and flavor. Once the mold is added, the cheeses are either aged in the original caves that were used for this purpose, or in specially designed caves that were created by the cheese maker. The curing process can take as long as three full months before the cheese is ready for the marketplace.

There are a number of varieties of this cheese on the market today, but some of the most popular are Roquefort, Gorgonzola, and Danablu. In 1941, Maytag Blue Cheese was created in the United States by the dishwasher king, Fred Maytag II. This type of cheese was processed using pasteurized milk, and is aged in specially designed caves. Many of these types of cheeses that are made today must be manufactured in a particular area to sport the blue cheese name. This cheese can be eaten by itself, or crumbled over other dishes like salads and vegetable casseroles.  

What can you use Blue Cheese for?

In addition to the delicious blue cheese salad dressings on the market today, you can craft your own delicious beginning to a meal using pear halves nestled in a bed of baby greens. Add a light dressing, preferably your own using lemon juice, olive oil and a bit of seasoning, and sprinkle the cheese and toasted walnuts over the top. Bon a petit!