Making cheese has never been an easily regulated, scientific process. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavourful cheese. Although good cheese can be produced by following analytical tests of cheese characteristics, traditional cheese is made with sheer luck alone.

It can be difficult to create standards for cheese because each kind has a unique range of characteristics, and a cheese that does not meet the requirement will not taste good and will 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, 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 means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.

However, not all products in the market have the appellation of controlled origin label. Qualifying for such a label means that the government feels that the raw materials from which the food is made is of high production quality. 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. It is a creamy, pale cheese that has small holes and with a slight 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 is why, the Gruyere cheese makes a great complement to quiches, soups, salads, and pastas. You can have the Gruyere cheese sliced or great, depending on your mood.

For your next cheese and wine party look for the cheese that exceeds production and state standards. Of course, serving a run of the mill cheese is a bad idea. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

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