Around the World in 180 Cheeses (or less, because the semester is too short)Spring 2017

“The size, shape, and milk of a cheese, however, has been determined by such diverse external forces as historical events, centuries of experimentation, religious orders, and the terrain, while the nuances of texture and taste are influenced by the raw materials – the type and breed of animal, the coil, the grazing, the climate, microclimate, and ingenuity of the cheesemaker.”

From “The Finest Selection World Cheese Book” (2009) p.6. Juliet, Barbutt, ed., DK Publishing, New York, NY.

I. Spain

a. Catalonia

i. Garrotxa

b. The Interior of Spaini. Manchego

II. Switzerland

a. Emmentaler

III. England/Ireland

a. Cheddar

IV. Italya. Taleggio

b. Pecorino-Romano

V. Germany

a. (Limburger…sort of…)

VI. The Netherlands

a. Gouda

VII. Denmark

a. Havarti

VIII. United Statesa. Processed Cheese Foods? Kraft American Singles

b. The Artisanal Revival- TBA