Great European Classics
Many of the great cheeses of Europe can trace their origins back 800 or 900 years. Their recipes handed down from generation to generation through families, monasteries and villages. The simplicity of the ingredients and the unchanging location of production means little has changed in their making since their creation and all modern cheeses are based on these recipes. And like great wines what makes them unique is their terroir – the soil, the micro-climate, the grazing, the local breed of animals and the passion of the cheesemaker.
Having travelled extensively through Europe meeting cheesemakers and judging at various Awards I have been privileged to taste some of the finest and I would like to share some of these with you to provide a benchmarks against which you can measure those who, perhaps unwisely, seek to copy them!