Feta - Fourme de Montbrison

Feta

Feta is a famous Greek cheese that is made using either sheep or goats milk. It is a semi-firm and fairly moist cheese that is made into square and rectangular blocks. The cheese is bright white in color with a tangy and salty flavor that is typically sharp. While there are many imitation cheeses produced throughout the world, genuine Feta, after receiving a Protected Designation of Origin certification by the European Union in 2005, must come from the geographical area comprised of Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos. There are also some imitation cheeses produced outside of Greece that will use cow’s milk. Contrary to some belief, the name “Feta” is not a generic name for this style of cheese and must be made under the criteria imposed by the EU.

Country: Greece
Region: Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos
Texture: Semi-Firm
Type of Milk: Sheep, or a mixture of Sheep and Goat
Aging time: 3 Months
Pasteurized: Both versions are available

Florette

Florette is a goats milk, soft ripened, bloomy rind French cheese produced from the Guilloteau creamery. It is manufactured in a few sizes but are all hexagonal shaped.  Unlike most goat cheeses that typically have a sharp and tangy flavor, Florette has a more delicate flavor with a creamy texture.

Country: France
Region: Rhone-Alps
Texture: Bloomy Rind
Type of Milk: Goat
Aging Time: Approximately 2 weeks
Pasteurized: Yes

Fontina Val d'Aosta

Fontina Val d'Aosta is an Italian DOP cheese from the bilingual valley region of Aosta in Northern Italy, on the French Border. It is an unpasteurized cows milk cheese that is aged for approximately 90 days and uses the alpine milk of the Valdaostan cows. It is semi soft in texture with a few small holes running through it and is a great cooking cheese since is melts evenly without any loss of flavor. It is an Alpine cheese that fairly aromatic with rustic flavors that are earthy, herbaceous, and nutty. There are many generic cheeses that are produced in a similar way (Fontinella, Fontella, or Fontal) but do not have the same rich flavor components of the DOP designated cheese.

Country: Italy
Region: Aosta
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 90 Days
Pasteurized: No

Fourme D'Ambert

Foume D'ambert is an AOC cylindrical shaped blue cheese from the Ambert region in France. Made using cow milk from Montbéliardes cows, this cheese is aged for 1-2 months developing a semi-firm texture with a rich and creamy flavor. The word "Fourme" is derived from the Latin word "forma", describing its cylindrical shape that is 8 inches high and 5 inches in diameter. This is one of the more mild blue cheeses from France. It was granted AOC status in 1972 in partnership with Fourme de Montbrison. The recipes for the two cheeses are identical, granting it a joint AOC certification. In 2002, however, Fourme D'ambert received its own AOC certification, citing terroir as its major difference.

Country: France
Region: Town of Ambert, Auvergne
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both Versions are Available

Fourme de Montbrison

Foume de Montbrison is an AOC blue cheese from the Loire region in France. The word “Fourme” is derived from the Latin word “forma”, describing its cylindrical shape that is 8 inches high and 5 inches in diameter. Made using cow milk from Montbéliardes cows and injected with Penicillium Roqueforti, this cheese is aged for 1-2 months developing mild, rich and creamy flavor. It was granted AOC status in 1972 in partnership with Fourme D’Ambert. The recipes for the two cheeses are identical, granting it a joint AOC certification. In 2002, however, the AOC certifications split citing that terroir is a major differentiating element. This cheese is not highly produced because it has been overshadowed by Fourme D’ambert.

Country: France
Region: Town of Montbrison, Loire
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both Versions are Available