813 Franklin Lake Road • Franklin Lakes, NJ 07417
(201) 891-2000 • (201) 891-7124 fax • 1-888-4MB-FOOD
Parmigiano Reggiano
Price: $9.25
A D.O.C. cheese from Italy, this is a hard granular cheese made with raw milk. A.....|More|
Appellation d'origine contrôlée -
(A.O.C.) Certificate of Origin/Authenticity for French cheeses. Awarded to cheeses of unparalleled quality where traditional methods of production are honored. Regulations govern region where milk and subsequent cheese are produced, breed of milk producing animal, the cheese-making process, cheese composition and physical attributes as well as flavor, texture, color and aroma.
au lait cru -
made with raw (Unpasteurized) milk, reveals the purest, richest qualities of the cheese.
chèvre -
goat milk cheese
Denominazione Di Origine Controllata -
(D.O.C.) The Certificate of Origin for Italian cheeses. Regulations govern milk quality, region where milk and subsequent cheese are produced, breed of milk producing animal, the cheese-making process, cheese composition and physical attributes as well as flavor, texture, color and aroma.
Double-crème -
Cheeses containing 60-74% butterfat.
Fermier -
French cheeses made on a local farm generally from milk produced there.
Farmhouse cheese -
Cheese made on the farm, usually with the milk of the farms own herd.
Pasteurization -
The process of heating (cooking) then cooling raw milk to kill germs, and bacteria. Not a process favored by any cheese connoisseur.
Pecorino -
Any Italian cheese made with sheep’s milk.
Raw milk -
Unpasteurized milk. The cheese-making process (aging) kills the harmful bacteria.
Surface ripened -
A cheese ripened by surface molds. Brie is the best known example.
Washed rind -
cheeses washed with water, brine or alcohol during the ripening period. Italian Talleggio is a cheese of this type.
Appellation d'origine contrôlée -
