Cheese Shops Washington DC

Blue Cheese History and Facts (also spelled 'bleu cheese')

Today most blue cheeses (bleu cheese) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold. Most of these cheeses must still be aged in the original caves where they were developed to bear the name.

Some Blue Cheese History
Most of these cheeses were originally produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses.  In the beginning, this was m...

CHEESE -
PASTEURIZED PROCESS CHEESE

Pasteurized Process Cheese Is a blend of fresh and aged natural cheese (such as cheddar, colby, etc.) that has been melted, pasteurized, and mixed with an emulsifier and/or coloring.

Pasteurized process cheese is milder in flavor and softer in body than the natural cheese from which it was made.

Pasteurized process cheese products vary in form and flavor.  There are American, Swiss and other varieties, which may come in slices, loafs such as Velveta^© and spreads such as Cheez Whiz^©, and even in cans that dispense the cheese product in a thin stream.
 

GRUYÈRE (GRUYERE)

Gruyère cheese is a hard cow's milk cheese named for the Swiss town where it originated in the 12th century. Gruyère is a raw milk cheese, similar to Emmentaler, or 'Swiss' cheese , with a higher milkfat (45%) content. (There is also a processed cheese made in France called Gruyère, that is made with natural Gruyère blended with fresh cheese). Gruyère is made in rounds of 60 to 100 pounds, about 2 feet around and 4 inches thick, and is aged for 10 to 12 months. The cheese has well spaced holes, a golden brown color and a nutty, full flavor. Gruyère is actually more popular in Switzerland than 'Swiss' cheese itself.

Gruyere, Gruyère cheese.