Cheese is the most delicate and delicious meal for those who like cheese. On board the ships Cheese are always available.
For The guests, they can have cheese as a starter, dessert, or a snack for an afternoon tea/coffee. Here same of most cheeses the guests love it:
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. The cheese is salted in brine for 8 days and ripened for
two months at room temperature or a quick method: 10 days at 50
degrees F. Curing lasts from 3 to 10 months (the longer the curing
period the better the cheese).
Gouda
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.
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. Gorgonzola is also excellent in salads and dips.
Fontal
Originally the French version of Fontina, Fontal has developed into a distinct cheese of its own. It is generally made commercially on a large scale. It is tender and buttery with a bland taste and a yellow paste with tiny holes.
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%.
Danablue
Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
Cottage
Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent.
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. Fully cured Cheddar is a hard,
natural cheese. It is shaped like a drum, 15 inches in diameter, with
natural rind bound in cloth. Normally, the color of Cheddar ranges from
white to pale yellow. Some Cheddars, however, have a color added,
giving the cheese a yellow-orange color. Cheddar is always made from
cow's milk and has a slightly crumbly texture if properly cured. If the
cheese is too young, the texture is smooth. Cheddar gets a sharper
taste the longer it matures. It is generally matured between 9 and 24
months. The important thing in purchasing Cheddar, is to consider the
age of the cheese. Milk is heated to 86 degrees F and inoculated with a
lactic starter culture. After an hour rennet is added. When the curd
is firm, it is ground down to marble-sized bits which are heated to 100
degrees F. The whey is discarded and it is sliced into slabs. The curd
is pressed overnight and stands for 4 days in a cool atmosphere.
Unlike other well known cheeses, Cheddar's name is not protected so it
has been used and abused by many producers around the world.
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 (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.
Edam
This 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.
Brie
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years
ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.
Bel Paese
Bel Paese is from the Lombardy region of Italy. It is a modern, creamery, semi soft cheese and has a light, milky aroma. It is matured for 6-8 weeks. The genuine Italian article can be identified by its wrapping which features an image of a priest and the map of Italy (U.S. licensed versions show a map of the Americas). The name means "beautiful land" and was inspired by the title of a book by Stoppani. Bel Paese is very similar to French St. Paulin. It can also be used instead of mozzarella.
For The guests, they can have cheese as a starter, dessert, or a snack for an afternoon tea/coffee. Here same of most cheeses the guests love it:
Asiago
Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Originally made of ewe's milk, now is made entirely of cow's milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago d'Allevo) is the mature cheese made with skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment. |
Country:
|
Italy
|
Milk:
|
cow milk
|
Texture:
|
hard
|
Recommended Wine:
|
Bardolino
|
Gruyere
| Country: | Switzerland |
| Milk: | cow milk |
| Texture: | hard |
Gouda
| Country: | Holland |
| Milk: | cow milk |
| Texture: | semi-hard |
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. Gorgonzola is also excellent in salads and dips.
| Country: | Italy |
| Milk: | cow milk |
| Texture: | soft |
| Fat content: | 48 % |
Fontal
Originally the French version of Fontina, Fontal has developed into a distinct cheese of its own. It is generally made commercially on a large scale. It is tender and buttery with a bland taste and a yellow paste with tiny holes.
| Country: | Italy |
| Milk: | cow milk |
| Texture: | semi-hard |
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%.
| Country: | Greece |
| Milk: | cow ewe |
| Texture: | soft |
Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
| Country: | Denmark |
| Milk: | cow milk |
| Fat content: | 60 % |
| Producer: | Marius%20Boel |
Cottage
Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent.
| Country: | |
| Milk: | cow milk |
| Texture: | soft |
Cheddar
| Country: | England |
| Milk: | cow milk |
| Texture: | semi-hard |
| Fat content: | 48 % |
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 (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.
| Country: | France |
| Milk: | cow milk |
| Texture: | soft |
| Fat content: | 45 % |
| Recommended Wine: | St. Emilion, St Estephe |
| Producer: | Daniel Boujon 7 rue Saint-Sebastien 74200 Thonon-les-Bains Henry Voy La Ferme Saint-Hubert 21 rue Vignon 75008 Paris |
Edam
This 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.
| Country: | Holland |
| Milk: | cow milk |
| Texture: | semi-hard |
| Fat content: | 40 % |
| Recommended Wine: | Pinot Noir |
Brie
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years
ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.
| Country: | France |
| Milk: | cow milk |
| Texture: | soft |
| Fat content: | 45 % |
| Recommended Wine: | Bourgogne |
| Producer: | Societe fromagere de la Brie 19 Avenue du Grand Morin 77169 Saint-Simeon |
Bel Paese
Bel Paese is from the Lombardy region of Italy. It is a modern, creamery, semi soft cheese and has a light, milky aroma. It is matured for 6-8 weeks. The genuine Italian article can be identified by its wrapping which features an image of a priest and the map of Italy (U.S. licensed versions show a map of the Americas). The name means "beautiful land" and was inspired by the title of a book by Stoppani. Bel Paese is very similar to French St. Paulin. It can also be used instead of mozzarella.
Country:
|
Italy
|
Milk:
|
cow milk
|
Texture:
|
semi-soft
|
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