Cheese and Wine

posted by Ony Wahyu

Serving Cheese with Wine

Meskipun Wine tidak dijual bebas, kerap kali customer kita menanyakan tentang wine apa yang cocok untuk dimakan dengan cheese atau jenis makanan. Untuk mengetahui hal tersebut, anda sebaiknya kenal dengan Wine lebih lanjut .

Wine adalah minumam beralkohol yang merupakan hasil fermentasi dari buah anggur. Akan tetapi bisa juga dihasilkan dari buah buahan lain seperti apel dan juga jenis Berry atau dari beras (rice wine, atau dikenal dengan Sake).

Secara umum Wine dapat digolongkan menjadi 2, Anggur Merah ( red Wine ) atau Anggur Putih ( White Wine ).

Banyak riset menyebutkan bahwa mengkonsumi wine secara teratur dan tidak berlebih , terutama untuk Red Wine dapat meningkatkan resiko terkena serangan jantung , bahkan sampai penyakit alzheimer (source : www. Wikipedia.com)

Wine  cocok juga dikonsumsi bersama dengan keju, berikut adalah table antara cheese dengan jenis wine serta nama-nama wine. Jika customer menanyakan sebaiknya cukup disebut kan red wine atau white wine saja. Boleh diletakan di belakang showcase dairy, jika sewaktu waktu ada customer yang menanyakan hal tersebut.

Pada table Warna merah adalah red wine. Sedangkan warna putih adalah white wine.

Status menunjukan jenis keju ini seharusnya dijual di toko anda.

Cheese	Country	Type	Wine	Status
Raclette	France	Hard	Bardolino	√
Edam	Holland	Hard	Beaujolais	√
Asiago	Italy	Hard	Riesling, Dry Champagne, Pinot Noir
Grana Padano	Italy	Hard	Barolo, Barbaresco, Brunello di Montalcino	√
Jarlsberg	Norway	Hard	Light Reds, Whites
Zamarano	Spain	Hard	Rioja, Aged Spanish Sherry, Sangria
Emmentaler	Switzerland	Hard	Beaujolais, Châteauneuf-du-Pape	√
Gruyere	Switzerland	Hard	Chardonnay, Sauvignon Blanc	√
Tillamook Cheddar	U.S.	Hard	Fruity wines, dark beer
Cheddar,mild	England	Semi-hard	Champagne, Chardonnay	√
Cheddar, sharp	England	Semi-hard	Cabernet, Rioja, Sauvignon Blanc	√
Cheshire	England	Semi-hard	Riesling
Chevre	France	Semi-hard	Gewürztraminer, Champagne
Roquefort	France	Semi-hard	Tawny Port	√
Gouda	Holland	Semi-hard	Riesling, Champagne	√
Cotija	Mexico	Semi-Hard	Chardonnay, Riesling
Graddost	Sweden	Semi-hard	Chenin Blanc, Sauvignon Blanc
Colby	U.S.	Semi-soft	Riesling, Champagne	√
Limburger	Belgium	Soft	Beer
Camembert	France	Soft	Cabernet, Chenin Blanc	√
Crème fraiche	France	Soft	Dessert wine	√
Neufchatel	France, U.S.	Soft	Sauvignon Blanc, Sancerre
Goat Cheese	France/varied	Soft	Sancerre, Vouvray	√
Gorgonzola	Italy	Soft	Sauternes - Bordeaux	√
Teleme	U.S.	Soft	Sauvignon Blanc, Sancerre,
Cream Cheese	U.S./varied	Soft	White Zinfandel	√
Cambozola	Bavaria.	Soft-ripened	Chardonnay	√
Grafton Village Cheddar	U.S. Vermont	Hard	Cabernet, Rioja, Sauvignon Blanc
Blue	Varied	Hard	Tawny Port, Madeira, Sherry	√
Derby	England	Hard	Chenin Blanc, Sauvignon Blanc
Wensleydale	England	Hard	Gewürztraminer, Chardonnay
Smoked Gouda	Holland	Hard	Reds or White
Pecorino	Italy	Hard	Chianti Riserva
Pecorino Romano	Italy	Hard	Chianti Riserva
Parmigiano- Reggiano	Italy	Hard	Chardonnay	√
Manchego	Spain	Hard	Rioja,  Ribera del Duero, Merlot
Dry Jack	U.S.	Hard	Sancerre	√
Swiss	U.S.	Hard	Gewürztraminer
Humbolt Fog, Goat Cheese	U.S., California	Natural Rind	California or Australian Chardonnay
Danish Blue	Denmark	Semi-hard	Cabernet	√
Double Gloucester	England	Semi-hard	Sancerre
Stilton	England	Semi-hard	Port	√
Provolone	Italy	Semi-hard	Chardonnay, Chianti Riserva, Barolo	√
Panela	Mexico	Semi-hard	Chardonnay, Riesling
Brick	U.S.	Semi-hard	Chardonnay
Maytag Blue	U.S.	Semi-hard	Light Reds, Whites
Monterey Jack	U.S.	Semi-hard	Riesling	√
Sonoma Jack	U.S.	Semi-hard	Sauvignon Blanc
Havarti	Denmark	Semi-soft	Bordeaux, Rioja
Fontina	Denmark, Italy	Semi-soft	Barolo, Barbaresco, Nebbiolo
Madrigal Baby Swiss	France	Semi-soft	Fruity Reds & Whites
Morbier	France	Semi-soft	Fleurie, Beaujolais
Port Salut	France / Denmark	Semi-Soft	Chinon, Bourgueil
Kasseri	Greece	Semi-soft	Light Reds, Whites
Bel Paese	Italy	Semi-soft	Chardonnay
Baby Swiss	U.S.	Semi-soft	Asti Spumanti	√
Blue Castello	Denmark	Soft	Chenin Blanc, Sauvignon Blanc
Boursin	France	Soft	Gewürztraminer	√
Brie	France	Soft	Champagne, Sweet Sherry, Merlot	√
Bucheron	France	Soft	Chardonnay, Sauvignon Blanc
Muenster	France	Soft	Beaujolais, Zinfandel	√
Pave Affinois	France	Soft	Sauvignon Blanc, Sancerre
Feta	Greece	Soft	Beaujolais	√
Boschetto al Tartufo Bianchetto	Italy	Soft	Barolo, Sangiovese
Fresh Mozzarella	Italy	Soft	Light Reds, Whites	√
Mascarpone	Italy	Soft	Sweet, Dessert Wines	√
Mozzarella Bufala	Italy	Soft	Chianti	√
Mini Babybel	France/U.S.		Whites	√

For Serve with Red Wine

Raclette
A cow's-milk cheese from Switzerland that's similar to GRUYÈRE in both texture (semifirm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available.) The word raclette   comes from racler , French for "to scrape." It's served as a meal with boiled potatoes, dark bread and CORNICHONS or other pickled vegetables.

EDAM

Edam is a pressed, semi-hard to hard cheese, made from cow's milk. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavor is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks. The cheese tastes delicious with a glass of Pinot Noir.

Grana Padano

Grana Padano is a traditional, co-operative, unpasteurized, hard cheese. The smooth, natural rind is extremely hard and thick. This cheese is known to many of us as simply "Parmesan". The cheese should taste fresh fruity and sweet, with a hint of pineapple. The pale, yellow interior should be hard, grainy and crumbly. Grana Padano freezes very well. It ripens in 12 -48 months.

Emmentaler



Known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emmenthaler has been made in village cheese dairies. The Emmenthaler cheese-making process is an old tradition using pure cow’s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-coloured, mild, slightly nutty tasting cheese with cherry sized holes. Emmenthaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes.

Gruyere
 
Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing.




Cheddar

The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world.   This popular cheese originated in the village of Cheddar in the Somerset region of England. It's a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange. Orange cheddars are colored with a natural dye called ANNATTO





Roquefort

Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon








Gouda



Gouda was named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.










Colbly



Traditional, creamery, semi-soft cheese made from cow's milk. The sizes vary, but they are generally block-shaped and free of rind. It was named after the town in Wisconsin, USA where it was first made. It is a washed-curd cheese, which means that the curds are thoroughly rinsed in fresh water to remove all excess whey and any stray lactose. This prevents the acidity in the curd from rising, so the cheese remains soft and springy, with a sweet and mild flavor. Colby has a higher moisture content than Cheddar and feels more elastic. It is also sweet, rather than savory.





Camembert

A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety. A similar cheese to Brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin. Firm when chilled or runny at room temperature.






Creme Fraiche

Creme Fraiche is a rich, thick cream cheese which is faintly soured. Wonderful over fruits and desserts, it is not a true cheese.













Goat Cheese (Chevre)





The generic name for goat milk cheese is Chevre, which is simply the french word for goat. The Chevre we represent, produced by Couturier, is particularly fresh and moist with a slightly sharp and lightly acidic flavor. It is a simple homespun cheese that is a great addition to your cheese tray.

Gorgonzola

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age.






Cream Cheese
Thanks to American ingenuity, cream cheese — the most popular ingredient for cheesecake — was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable cheese. The soft, unripened cheese is made from cow's milk and by law must contain at least 33 percent MILK FAT and not more than 55 percent moisture. GUM ARABIC is added to some cream cheese to increase firmness and shelf life. American neufchâtel cheese is slightly lower in calories because of a lower milk fat content (about 23 percent). It also contains slightly more moisture






Cambozola

This cheese is from Bavaria, near the Bavarian Alps. It is a soft creamy blue/brie hybrid made from milk with added cream

















FOR serve with White Wine


Blue Cheese

Bleu (blue) cheese is a white cheese with blue veins and sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor











Boursin

Boursin is a modern, creamery, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper.
















Brie


At the end of the Napoleonic wars in 1815, Brie was crowed King of cheeses, "Le Roi de Fromages".  Unfortunately most of the cheese calling itself Brie no longer comes from the Brie region of France.  The largest producers are in Lorraine, France.   If you want to taste the flavor of properly made brie, seek out Brie de Meaux.   Further make sure the brie is labeled "Appellation d'Origine Controlee".   If it is not, but still bears the name, then it is from the region but not "controlled" and a lesser quality. Short of that, purchase a good quality brie from a reputable cheese seller.  The grocery store versions simply taste like rubberized wall paper paste.
Brie must warm at least 25 minutes outside of the refrigerator before it is served.








Danish Blue


Danish Blue is drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel.

An excellent crumbled atop a bed a leafy greens and drizzled with balsamic vinegar and extra virgin olive oil. It is made from cow's milk, producing a white cheese with a delicate network of blue-green veins. Denmark's rich green grazing pastures and fertile soil contribute to the fine, consistent quality of this world famous product. Danish Blue can be used as a special dessert cheese with fresh fruits like strawberries, pears or peaches. It is also great in recipes that call for Crumbly Blue or Roquefort.






Dry Jack

It is a square-shaped, unpasteurized, vegetarian, hard cheese with rounded edges. The natural rind is hand-rubbed with oil, cocoa and pepper. This cheese was created in 1915 by San Francisco wholesaler, but today it is made by the Vella Cheese Company. The rind looks like chocolate icing. Underneath, the deep yellow cheese is hard, sweet and fruity with a taste of wine.



Feta


Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 - 50%
Fresh Mozzarella
Fresh cheeses are always mild and high in moisture and therefore low in fat. They have a slightly acidic or lactic taste. Most are used for cooking but some may be wrapped in leaves or dusted with paprika, charcoal or fresh herbs for serving as table cheese.




Mascarpone



From Italy's Lombardy region, mascarpone is a buttery-rich DOUBLE-CREAM to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate, and ranges in texture from that of a light CLOTTED CREAM to that of room-temperature butter. It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.




Mini Babybel


French natural cheese that comes in several versions including Original, Light, Bonbel®, Cheddar, and Gouda Packaged in small bell shaped or round pieces.

High in calcium and protein each little cheese is from 50 (Babybel Light) up to 80 calories (Gouda).  The product makes a perfect snack or picnic cheese.

Monterey Jack
The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack's consistency depends on its maturity; most softer varieties (common in American supermarkets) is aged for one month, while grating Jack is aged for upwards of 6 months.   Shop for a high quality aged product such as Vella or Sonoma Jack.




Mozzarella di Bufala

Mozzarella di Bufala is a creamery, stretched curd cheese made from mixture of buffalo's and cow's milk in the south of Italy. It has an oval or spherical shape of various sizes and it is wet, shiny and pure white. Like most fresh cheeses, mozzarella is used to add texture rather than a specific taste to a dish.



















Muenster



This widely imitated cheese varies greatly, from that of the original produced in France's Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals







Parmigiano-Reggiano

Pamigiano-Reggiano is a traditional, unpasteurized, hard cheese made from cow's, skimmed milk. It has a shape of a drum with sticky, hard, yellow to orange rind. Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. The aroma is sweet and fruity, the color fresh yellow and the taste - fruity, like pineapple. Parmigiano Reggiano's flavor is unmistakably piquant. Primarily, a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal chicken or salads. In Italy, this cheese is sold in large, grainy chunks, chiseled from the shiny drum that carries its name emblazoned on the rind.










Pecornino

Pecorino is the name given to all Italian cheeses made from sheep's milk. Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. It is traditional, creamery, hard, drum-shaped cheese. The smooth, hard rind is pale straw to dark brown in color. The cheese is made between November and late June. Pecorino Romano is larger than most cheeses of this type and must be pressed. It takes eight to 12 months to mature, during which time it develops its characteristic flavor - salty, with a fruity tang that becomes steadily more robust. The rind varies in color, depending on the age of the cheese, and may have a protecting coating of lard or oil.






Port-Salut

The Danish version is a full flavored cheese made from partially skimmed cow's milk.   The flavor of the cheese is enhanced by rind washings and curing time.

The French version, of which the cheese gets its name was  first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. However, in the 1950's the manufacturing was eventually turned over to a large dairy company in Lorraine, France. The cheese now bears little resemblance to the original version.  The Danish version is far superior.






Provolone

Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. It is traditional, creamery, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny. Sometimes it is waxed. Provolne cheese can be of various types. Dolce (mild Provolne) is aged for two to three months, and it is supple and smooth with a thin waxed rind. It is generally used as a table cheese. Aged for six months to two years, it is darker with small holes and a spicy flavor.















Smoked Gouda





Gouda was named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The smoked version has a smooth texture and a rich smoky flavor.











Stilton

Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton 
















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