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CHEESE of EUROPE: Open Your Taste

The dairy industry in the European Union known as the most productive and successful; which highly regulated to guarantee the best products available for the consumers and CNIEL (Centre National Interprofessionel de l’EconomieLaitière, France) a privately run organisation whose main objective is to promote dairy products and to facilitate relationships between dairy producers and processors,organizes a campaign altogether with European Union to promote and bring more closely a wide variety and taste of European cheeses to Indonesian consumers especially in Jakarta and to open their palate to enjoy its richness and premium quality. Jakarta consumers known as open to vast choices of culinary, food and beverage industry from abroad, therefore they would be ready for all kind of European cheeses and this already for the third year that CNIEL and European Unioncome to endorse the Cheese of Europe campaign here in a more elevated way.

About Cheese of Europe

The best cheese in the world undoubtedly comes from Europe where artisans and big producers endeavour to create the finest dairy products. Cheese producing countries that come to mind are traditionally EU member states with France leading the way in both local consumption and international exposure. The choice of types of European cheese is staggering with every taste catered for from rich and creamy soft cheese served simply with good bread to tart hard cheese grated over your favourite pasta dish.

Cheese making is an ancient artisanal process and legend has it that it was made by accident by an Arabian merchant who put milk into a sheep’s stomach pouch and went across the desert. That night he discovered that the milk had separated into curd (solid) and whey (liquid) caused by the rennet (enzymes found in the stomachs of milk-fed animals) in the sheep’s stomach and the heat of the day.

Europe may now be the centre of the cheesemaking industry but it is thought that travellers from Asia introduced the process. The mighty Roman Empire was also responsible for the spread of cheesemaking throughout its territories; and during the Middle Ages European monasteries experimented and began producing different types of cheese. There are records of Gorgonzola being made in Northern Italy in 879AD and Roquefort in France in 1070AD.

With this illustrious past, Europe is still the epicentre of the cheese industry with their local populations consuming the majority of their products; although it is interesting to note that emerging markets like Indonesia’s consumption is increasing steadily as consumers become more knowledgeable and adventurous with their palate.


Type of cheeses

So many flavours, shapes, maturing stages and textures.  Cheese is made exclusively from dairy ingredients (milk, dairy fat, etc.).  These ingredients can be used alone or mixed and coagulated with rennet, fermenting agents, or both. In France, these transformation processes have given birth to some 1.200 varieties of cheese. The diversity of European cheeses is such, that everyone anywhere in the world can find a cheese that pleased them.

Soft: Ripened from the outside in with a white rind, often runny at room temperature.  Examples: Brie, Camembert, Reblochon
Semi-soft: Smooth or creamy interior with little or no rind. Flavour ranges from mild to pungent. Examples: Raclette, Butter cheese
Hard: Firm texture with tastes ranging from mild to pungent; easy to grate.  Examples: Emmental, Beaufort, Parmigiano
Blue: Green or blue veining caused by the addition of the mould penicilliumroqueforti during production.  Examples: Stilton, Bleu D’Auvergne

How to best keep and Serving Cheese

To preserve the original texture of a cheese and to keep them from losing its flavour, simply wrap the cheese tightly in its original packaging with plastic cling wrap or aluminium foil.

Cheese should be served at room temperature for the taste and aroma to gradually develop

Enjoy the Cheese of Europe everyday!

The Cheese Platter is a simple yet classic way to present and enjoy different types of European cheese. Today, European cheeses are readily available in most of premium well-known grocers and supermarkets near you, they play host to an exciting cheese platter experience with promoter introducing a variety of delicious European cheese with a unique twist – pairing the cheese with different types of crackers and bread. European cheese is usually paired with certain condiments, fresh and dried fruits, nuts and with any drink you like even with tea to enliven your tasting experience. Cheese can also be as inspired and distinctive cooking ingredient. You too can be an epicurean to experience all the senses with any pairing you like, the chance to create your own unique cheese platter and most importantly to eat well with friends or family!


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