How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
Insider Food・2 minutes read
650 million kilos of Gouda cheese are produced annually in the Netherlands, but only 280 farmers make raw milk Boerenkaas, with unique artisanal methods. Parmesan cheese, valued at 2.2 billion euros, is produced in Northern Italy using a specific process, aged for at least a year and marked with the Parmigiano-Reggiano logo for authenticity.
Insights
- Gouda cheese production in the Netherlands includes both industrial processes for the majority of output and traditional raw milk Gouda made on select farms.
- Emmental cheese from Switzerland uses raw milk for a rich flavor, undergoes a 12-month aging process, and bears the Emmental logo for authenticity.
- Parmesan cheese production in Northern Italy involves strict regulations, including the use of specific bacteria, aging for at least one year, and individual marking of cheese wheels.
- Gruyere cheese from Switzerland, protected with AOP status, requires raw milk from local cows, minimum 5-month aging, and plays a key role in Swiss fondue recipes.
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Recent questions
How is Gouda cheese made?
Gouda cheese is made by pressing curds in wooden molds, brining for five days, and aging for at least 28 days, resulting in a unique taste and texture.
What is the process of making Emmental cheese?
Emmental cheese is made by storing milk, adding natural filaments, cutting curds with rennet, reducing liquid, turning cheese wheels, salting, and maturing for 5-7 days to develop flavor.
Where is Stilton cheese produced?
Stilton cheese is produced in six dairies across Nottinghamshire, Leicestershire, and Derbyshire in England, involving pasteurizing milk, adding blue mold culture, and hand-salting curds.
How is Parmesan cheese aged?
Parmesan cheese is aged for at least one year, with some wheels aged up to 10 years, resulting in varying prices based on maturation, and it is made in a restricted area in Northern Italy.
What is the key ingredient in Swiss fondue?
Gruyere is a key ingredient in Swiss fondue, alongside Vacherin, providing consistency and flavor to the traditional dish.
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