Gruyère: By Jordanna (insert French accent here) Segal!
Gruyère originates from Switzerland in Europe. It is a cheese
that is yellow, solid, and named after the city of Gruyères in Switzerland! It
has a typical aging time of about 5-12 months! The source of milk is from Cows.
It has a sweet but salty taste. It is generally eaten with omelets, baguettes,
quiche, soup, and dessert. It can even be eaten by itself to make a small, yummy, tasty, nutrient filled snack. It is a common cheese in the grocery stores of America, or at least in the specific region of Charleston's downtown Harris Teeter store.
Je n’aime pas le Gruyère. Le saveur est mauvais. En general je
n’aime pas du fromage, mais ma mère adorer le fromage. Ma mère dit le fromage être mild et sharp. Le odeur est très mauvais.
Sources!:
Websites!:
http://en.wikipedia.org/wiki/Gruyère_(cheese)
http://www.ifood.tv/blog/how-to-eat-gruyere-cheese
Cantorel Bleu d'Auvergne was first crafted by a cheese maker named Antoine ROUSSEL, about forty km to the west of Clermont-Ferrand in a town called Auvergne. He came up with the idea to put artificial holes in the cheese so that a blueish green mold would grow in it. He called this technique "pricking" and it was adopted by many cheese makers in Auvergne. Cantorel Bleu d'Auvergne is made of pasteurized cow's milk. It is now made in Saint Flour but still in Auvergne. It has a salty, creamy taste but isn't too sharp. It goes well with nuts and raw mushrooms or simply on a cheese plate served with a tawny port. Depending on how mild it is, a sweet wine like Jurancon.
Fleur Verte is a soft, creamy cheese made in Perigord, France. It is a fresh cheese, only aged for four days, giving it that soft texture. The cheese can be cut with just a butter knife. It is about a five pound wheel, coated in thyme, terragon, and pink peppercorns. The taste is not strong, but it isn't simple like Brie. It has a slight tangy, lemony flavor. The milk used in Fleur Verte is goat, unlike many of the other cheeses that are made from the milk of a cow. Janet Fletcher suggests that one eats it with "a beet salad with raspberry vinegar, a roast chicken, some Nicoise olives and a bowl of soft greens" (SFGate). Some other ideas are a simple bread with the cheese or pizza with the cheese melted on top.
