And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of the original starter culture. It’s been kept alive all these years and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.

The Barber family is the only farmhouse block-cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese. Just think, Barber’s cheese retains the original cheddar flavor enjoyed by cheese lovers 179 years ago!

The company has been given Protected Designation of Origin (PDO) status that protects and identifies the cheese as being made in its ancestral home using the same traditional recipes and methods used since cheddar was first developed. The Barber’s dairy sits on 2,500 acres where a couple thousand cows roam the fields eating grass in the beautiful Somerset countryside. These cows are not given any synthetic growth hormones or antibiotics.

In addition to the culture, the Barber’s retain many traditional cheesemaking methods such as turning cheddar curds by hand in open vats. Every batch of cheese is graded before it leaves the dairy to ensure only the best cheese is sent as Barber’s 1833.

Available in all of our stores, Barber’s 1833 Cheddar was made from one of the unique culture blends specifically selected by Whole Foods Market’s team of cheese mongers. Aged for a minimum of 20 months in wooden boxes to ensure the Cheddar keeps a firm, closed structure, this is a high-intensity Cheddar that retains a smooth, creamy texture with nut and fruit flavors.

This Cheddar is delicious for cheese toast, grilled cheese sandwiches and a superstar on any cheese board.

The Barbers have not only preserved these cheesemaking traditions but a part of history from the early 1800s. No one else has done that and we’re thrilled to bring this amazing cheese to you. Now that’s a cheese with real culture!

Bordeaux wines are some of the finest and most desirable wines in the world and this special shipment of the 2009 vintage was selected and priced (under $20) to introduce these old-world wines to those who may previously have been intimidated by its bold history, reputation and price. Don’t miss this opportunity to try these limited-time-only wines, featured through April while supplies last. To help you enjoy these wines to the fullest, here are some of my favorite traditionally produced French cheeses that make perfect companions to these outstanding wines.

One of the most versatile among our selection of these special Bordeaux wines is the Château Magence Graves Blanc. This crisp white wine has lively floral and citrus notes and balances round notes of Meyer lemon and sweet peas with the acidity of key limes. I recommend trying any of these four artisan cheeses with this wine and enjoy the variety of flavors you experience.

With an exterior resembling birch bark, Bucherondin derives its name from the French word bucheron, or “woodcutter.” A soft, goat’s milk cheese, its texture is both dense and creamy. Producer Sevre & Belle is a moderately sized cooperative (owned by the farmers), known for its high standards, such as hand-ladling cheese, an extremely rare practice these days.

Uniquely flavored, creamy and well-balanced, Florette is a goat’s milk Brie with a telltale, hexagonal shape that is produced by Guilloteau, the French specialist in ultra-filtrated, soft-ripened cheese.

Another great pairing for the Château Magence Graves Blanc is Ossau Iraty, a sheep’s milk cheese with a sweet, nutty denseness. This delightful cheese is complex, buttery and unmistakable, transforming from supple and creamy in its youth to a matured firmness as it ripens. Producer Agour keeps old traditions alive with its small, family-owned company and regional specialty cheeses from the Pyrenees.

Another delicious choice for the crisp white wine is P’tit Basque, a mild and creamy sheep’s milk cheese with seductive, sweet overtones. From the Basque region in the French Pyrenees, P’tit Basque is a popular original produced by family-run Lactalis in Laval, Mayenne, the dairy region of western France.

Moving to a red wine, the Château Le Touzinard Bordeaux Rouge has a ripeness of tart cherries and cranberries with a touch of black olive, menthol and oak offer a striking nose and clean flavor. I love to match this wine with AOC Comté, aged 15 months, which has a smooth, firm texture and buttery, gently sweet nuttiness. This cheese is one of France’s first AOC (Appellation d’Origine Contrôlée) cheeses, made from the milk of cows in the rich pastures of the Jura Mountains, and aged to the highest standards in eastern France.

Another prized red, the Château La Gravière Bordeaux Rouge, is earthy, structured and has hints of white and black pepper in the nose and a gripping minerality. This is a beautiful companion to the AOC Blue D’Auvergne. This cow’s milk blue cheese has a sharp nose and irresistible creaminess. It was first created by a farmer who introduced a rye bread mold to his cheese, and is produced by Livradois, the only family-owned cheesemaking business remaining in the Auvergne area.

Another blue cheese produced by Livradois, Fourme d’Ambert “Or des Dômes”, is a great choice to pair with the Château Moulin de Mallet Bordeaux Rouge. This red wine has a dark rich claret color and a bouquet of red fruits with surprising hints of vanilla, licorice and blackberries. Rich and round with a lingering finish, this wine captures the best of the distinct, unpasteurized cow’s milk blue cheese. One of the country’s oldest cheeses, the Fourme d’Ambert has a narrow cylindrical shape and dry, yellow rind that captures the creamy, moist hints of blue mold and aged flavor.

I hope you’ll try some of these outstanding French cheeses and let me know which pairings you like.

Bon appétit!

Creameries in this region have been producing a celebrated French cheese called Comté for hundreds of years. Comté is a cooked and pressed cheese that is renowned for its spicy, buttery flavor and its unique appearance.  This renowned cheese was one of the first cheeses to receive Appellation d’origine contrôlée (AOC), a French certification ensuring traditional and authentic production within a designated geographical area.

It was in the Jura Mountains, in a small dairy called a fruitière, that I was first exposed to this Comté and to traditional rennet.  I mean real rennet, which is made from the lining of calf stomachs and is historically used as a coagulant during the cheesemaking process.

At this small French creamery, I was privileged to meet its sole cheesemaker who, overseeing two vats, showed me how traditional rennet separates the milk solid (curd) from the milk liquid (whey). I remember feeling that I was a part of history simply by seeing this time-honored process. It was indeed a historical moment for me because it would be years before I actually witnessed this again.

I watched as the cheesemaker ground up the dried calf stomachs into a fine powder which he then mixed with heated milk and added to the vat.  As he worked through the process, from the same recipe he’d used for over 40 years in the same town, the cheesemaker spoke of the thousand-year-old history of cheese production in the area and of the healthy Montbeliarde cows that produce the milk.

Abundant grasses from the mountainous meadows and other flora in the area impart distinct characteristics to the milk, which is reflected in the flavor of the cheese.  A local farmer once told me that the flavor of hundreds of flowers and herbs had been detected in the milk used to produce the cheese.

The majority of the creameries in the region are owned by farmers’ cooperatives which hire this one cheesemaker, the fellow I was privileged to meet, to produce cheese with their amazing milk. He is a wiry gentleman with a weathered face and very strong arms. He makes cheese all day, beginning at 5 a.m. when the morning milk is delivered, working until the second vat is emptied and the curds are set in their forms to drain.  But this is not the end of his day.  He continues on to the maturation cellars where the wheels of Comté are turned and washed until they’re taken to the affinage (aging) facility located in Fort des Rousses, only minutes away from the small town.

The maturation is guided by a third-generation affineur, Jean-Charles Arnaud, who was trained by his grandfather and father. He picks up cheese from about 35 local fruitières and matures them in an old fort. The same fort where he actually received his own military training!  Built by Napoleon to fend off incursions from the Austrians and other potential invaders, Fort des Rousses is surrounded by a moat with high berms protecting the interior building. The main part of the fort is below ground with tall vaulted chambers carved into the bedrock.  The chambers were designed to accommodate thousands of troops but they now house some of France’s finest cheese.

Arnaud is an enthusiastic and talented affineur who had a vision for converting this old military complex in to a world-class maturation facility.  He also collects antique dairy equipment which he houses within the fort to save and share this special cheese heritage for the next generation.  I love that he continues to run through the black-level military ropes course on the fort property to keep in shape! His commitment to French cheeses and his contributions as AOC president command respect and appreciation from all of us.

Now that you know more about the heart and heritage of Comté, I hope you try some and that you enjoy this amazing cheese as much as I do!

Nearly 50 years later, our appetite for these culinary jewels is even greater as our education and interest in French artisanal products has grown, as has their availability. At Whole Foods Market, we’re thrilled to be able to offer an early taste of the 2009 Bordeaux vintage that wine experts suggest will be the best in more than 30 years. And, as the global cheese buyer, I am delighted to share with you a selection of the best traditionally produced French cheeses that are perfect pairings for these amazing wines.

What makes French cheeses so special? For starters, the French are so committed to their own cheese heritage, it was the first country to create an Appellation d’origine contrôlée (AOC) certification, dictating a rigorous set of standards that guarantee the cheeses are made with specific attributes and methods of their original geographic region, thus preserving traditional and authentic production.

For a country that is smaller than the state of Texas, France produces more than 450 styles of cheeses with 56 of those carrying the AOC designation. We’re proud to support this artisanal effort and are now one of the largest retailers for French cheeses, offering more than 50 styles of French cheeses and one of the most exotic selections.

For many years, we’ve nurtured our relationships with French cheesemakers, so much so that we have exclusive partnerships with renowned affineurs, experts who specialize in caretaking the ripening and maturing process of cheeses. One of these valued exclusive partnerships is with one of France’s most renowned affineurs, Hervé Mons, who’s Hervé Mons Lavort and Hervé Mons Camembert are among our featured French cheeses.

Each year, I journey to France to visit production facilities, talk with cheesemakers and producers, and work to develop valuable partnerships to help sustain small producers around the country. In 2006, I was inducted into the distinguished Guilde des Fromagers de Saint-Uguzon, the most celebrated association of cheesemongers and specialists in France. One of the very few Americans inducted into the prestigious guild of cheese trade professionals, this last year I was elevated to the level “Ambassadeur” – the highest and most recognized level of the Guilde awarded to a non-French cheese professional, and the only woman who has achieved this level of the esteemed French cheese organization.

So why does this matter? Well, just taste some of these amazing French cheeses and I think you’ll find out why we work so hard to bring you the best in these small-production cheeses. So go ahead and pour a glass of one of the hand-selected Bordeaux wines from small, family-owned properties that are available for a limited-time-only (all under $20). Then enjoy one or all of these outstanding French cheeses with a crusty baguette. Get ready to discover a few of the reasons that Julia Child is credited with sparking a French revolution.

Bon appétit!

And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of a traditional starter culture that has been kept alive and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.

The Barber family continues to make traditional farmhouse cheddar blocks with the original pint starter culture and is the only farmhouse block cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese.

By following the cheese traditions of their forefathers, the Barber’s cheese retains the traditional and original cheddar flavor that was enjoyed by cheese lovers 178 years ago!

The family has created a unique laboratory to preserve and protect the cultures and continue to make them available to some of the best known traditional rinded cheesemakers – essentially ensuring that the heritage of traditional cheddar will continue for years to come, similar to heirloom vegetables or heritage animal breeds.

Now available in all of our stores, Barber’s 1833 Traditional Farmhouse Cheddar was made from one of the unique culture blends specifically selected by Whole Foods Market’s team of cheese mongers. Aged for a minimum of 20 months in wooden boxes to ensure the cheddar keeps a firm, closed structure, this is a high-intensity cheddar that retains a smooth creamy flavor with nutty and fruit flavors.

The company has been given Protected Designation of Origin (PDO) status that protects and identifies the cheese as being made in its ancestral home using the same traditional recipes and methods used since cheddar was first developed. The Barber’s dairy sits on 2,500 acres where 2,000 cows roam the fields eating grass in the beautiful Somerset countryside. Barber’s 1833 Traditional Farmhouse Cheddar is free of added growth hormones and antibiotics.

Many traditional cheese-making methods are retained by the Barbers such as turning cheddar curds by hand in open vats. Every batch of cheese is graded before it leaves the dairy to ensure only the best cheese is sent as Barber’s 1833.

This cheddar is delicious for cheese toast, grilled cheese sandwiches and a superstar on any cheese board.

The Barbers have not only preserved these cheesemaking traditions but a part of history from the early 1800s. No one else has done that and we’re thrilled to bring this amazing cheese to you. Now that’s a cheese with real culture!

I love finding unique and tasty products that allow us to bring authentic regional food traditions exclusively to our Whole Foods Market customers. My latest discovery is Divina Pickles, a delightful array of zesty pickled seasonal vegetables and watermelon rinds that hail from the foothills of the Ozark Mountains and the lush Arkansas River Valley. These are perfect for your New Year’s Eve celebrations!

We’ve partnered with a local Southern producer, Bryant Preserving, who procures the produce fresh from the fields to make these delicious pickles. Bryant Preserving, a third-generation family-owned company based in Alma, Arkansas, produces and packs Divina Pickles exclusively for Whole Foods Market using original family recipes that reflect the long-standing tradition of American pickled vegetables. The Bryant family has been preserving fresh seasonal produce since 1947. Much of the produce used for the pickled vegetables is grown close by and are made simply without any preservatives or additives.

You’ll get a real taste of the South with these unique pickles and you can find the products below on our olive bars with the exception of the Pickled Watermelon Rind, which is available in a jar.

Pickled Watermelon Rind – The signature item brought to us by the Bryant family is Pickled Watermelon Rind, an American pickling classic. The family has revived their original 1947 recipe, which uses pure cane sugar in the brine, especially for Whole Foods Market. The watermelons are primarily Black Diamond variety and are cultivated for the quality of their rind. They are grown in the Arkansas River Valley, just 12 miles from the Bryant’s packing facility. The delicate chunks of sweet and tangy rind are cut by hand and the rinds are cooked in open copper kettles, which impart a subtle color and flavor. Great with paté or to eat straight out of the jar!

Spicy Green Beans – Spicy, crunchy with fresh-from-the-garden flavor, the green beans are pickled in a simple brine with spices and crushed red pepper for that added zing. They are perfect for a Bloody Mary, added to a Niçoise Salad or as a zesty snack. Beware – they are addictive!

Curried Squash – Crisp yellow summer squash and slices of mild red onion are pickled in a sweet-tart brine with vibrant curry spices for a modern flavor with authentic regional flair. The squash is freshly harvested and retains its crunchiness and vibrant color. The squash makes a great snack that also pairs well with an aged Gouda.

Crunchy Okra – A true Southern favorite, crunchy okra pickles are made with freshly harvested whole okra and pickled in a brine with spices and turmeric. These are a perfect snack for football watching and a wonderful complement to beer.

Essie’s Sweet & Sour Green Tomato Relish – A versatile and universal favorite that uses a traditional Southern recipe and is made with tart green tomatoes, crunchy okra and sweet onions. Grandma Essie’s sweet and tangy relish is perfect as a chutney or salsa condiment. Try it atop burgers, grilled chicken sandwiches, in quesadillas or anywhere you use pickles and salsa! This amazing relish will be available in stores on the olive bars beginning mid-January.

We hope you enjoy these pickles and that they help provide a tasty start to the New Year!

Mold, or microscopic funghi, is a key aspect of what makes blue cheese blue. The history of blue cheese is typically associated with Roquefort, a classic blue cheese produced in France. The story of the cheese is attributed to a shepherd who was storing cheese in caves in southern France. Legend has it that there was bread left at the entrance of the cave and it molded. As the mold on the bread continued to grow, a breeze carried the spores into the cave infecting the cheese being stored. The birth of the blue cheese is a very natural story as the mold in combination with oxygen and exposure to the cheese does impact the look and taste.

I like the taste of blue mold, many think it is piquant and makes the cheese “spicy” tasting. My experience is the overall taste of a blue cheese is a combination of maturation (age of the cheese) and the mold used. Cheese over six weeks old is just beginning to develop the flavors of the blue, the acid is still high and the cheeses are a bit sharp. As the cheese matures and the active milk components begin to break down, the cheese begins to exhibit the creamy profile that complements the blue flavor. If blues are often too strong for you, purchase a blue cheese aged a bit longer as it will typically be creamier and the blue taste is softer.

Mold types are another key. The two basic molds are blue (Penicillum roqueforti) and green (Penicillum notatum). The Roqueforti mold is spicier and the Notatum is fruitier. Molds used to produce blue cheese today come from a laboratory and are cultivated in the highest level of clean conditions.

The cheese is typically inoculated during the “make” process, meaning the mold is added to the milk as it is being heated to make the cheese. All cheese is produced using basically the same methodology: Milk is collected and brought to the vat at the production facility. Culture and rennet are added as the milk is heated. The milk coagulates as the enzymes or rennet is activated and turns into a yogurt-like texture.

Cheese wires are then used to cut the curds and the milk liquids (whey) begin to separate from the milk solids (curds). The curds are placed into a mold to begin the final shaping of the cheese into a solid form. From this point, blue cheeses differ. Although the blue culture is in the cheese, it is only when oxygen is available that the blue (or green) colors appear. To support the “bluing” process, the cheese is actually “pierced” using a series of long thick needles. The piercing lets oxygen into the cheese and activates the coloring. This will take from days to weeks (more oxygen, more blue) to fully impact the overall color of the cheese.

Blue cheeses taste awesome! These cheeses are the Bordeaux wines of the cheese category. Most of us don’t start out eating only blues. Usually, we graduate through the cheese ranks to end up at the pinnacle of cheeses, THE BLUES.

Blues are very complex and often misunderstood. There are what I call “beginner blues” out there. These are cheeses where the texture is smooth and the flavor is mildly blue, such as Buttermilk Blue, Bavaria Blu, Fourme d’Ambert, St. Agur and Cambozola. The next level of blues is the mild cheeses like Rogue Creamery Oregon Blue, Blue D’Auvergne, Pt. Reyes Original Blue, Gorgonzola and Maytag Blue. The kings of blue are the classic and most flavorful blues like Stilton from the UK and…drum roll, please…Roquefort from France!

Blue cheeses mostly are produced using cows’ milk but the Roquefort uses Lacaune sheep’s milk, as required by the Protected Designation of Origin (known as PDO or AOC). The traditionally produced cheeses will follow specific regulations for animals, feed, area of production, size, age and form.

The blue cheeses are fantastic when paired with sweet wines like Sauterne or other dessert wines, and also are great with fresh sweet fruits like berries. Remember, it is the season for these wonderful cheeses so go out and try some new blues! Let me know your favorites.

Holiday parties are happening at work, family gatherings, school events, volunteer organizations and more — it’s that time of year! Some people dread volunteering to bring the cheese plate; a vegetable dip or dessert is easier and requires less thought. If you are the passionate foodie among your friends and family or if you would like to learn more or be known as “the person” for cheese, we are here to assist with a few helpful hints.

Cheese rules of thumb:

• Variety — mix it up, offer a selection of different styles of products, milks and looks
• Keep it simple — three or four cheeses will work for any event
• Trust your cheese monger — develop a relationship with your local cheese monger and they will help make you a star
• Label the cheese — write down the names of the cheeses and put the names adjacent to the cheese

Cheese is seasonal so it is a good idea to understand the best cheese available for your event. Don’t buy the cheese too far in advance — cheese is alive, so purchasing a day or two prior to your event is essential for the success of your cheese plate. Don’t be afraid to try new things — it keeps it fun.  Here are a few examples of combinations that work every time. Promise!

Easy Breezy

Brie (creamy), Cheddar aged at least 12 months, Goat Gouda (trust me, almost everyone likes this cheese) and Fourme D’Ambert (creamy blue even your mother will love)

The Classic

Herve Mons Camembert (traditional aroma, Normandy vegetal flavors), Manchego Aged (sheep milk wonder from Spain — great with almost any wine), Kaltbach Cave Aged Emmentaler (intensely interesting from Switzerland), Gorgonzola Dolce (sweet and fruity from northern Italy)

Dressed to Impress

Triple Crème Brie (just like butter, Delice de Bourgogne, St. Andre, Explorateur or Metropolitain), Le Gruyere Reserve (aka “nuttilicious” cheese), Humboldt Fog (creamy goat from CA), Stilton (the classic holiday blue from the UK)

Pushing the Limits

Coach Farm Triple Crème (goat heaven from NY), Epoisse (washed rind delight), Cabot Clothbound Cheddar from the Cellars at Jasper Hill (sweet flavors with classic texture), Roquefort (the spicy blue, sheep’s milk heaven)

American Artisan

Cowgirl Creamery Mt. Tam (organic favorite from single source herd in Marin, CA), Roth Kase Gruyere Surchoix (Swiss descendants making the homeland and WI proud), Vermont Butter and Cheese Creamery Bonne Bouche (aged goat cheese that is amazing!), Rogue Creamery Rogue River Blue (only the best for your friends from our Oregon friends!)

Plan for 2 ounces per person and you will always have enough. Remember, you can eat the rind on brie, it adds to the complexity of the flavors!

Accoutrements are key. Plain bread or crackers are best, so the taste of the cheese is featured. I like nuts, as do most people. The Marcona Almonds from Spain are awesome and will work for every cheese plate. Walnuts are super with blues. Also, fresh fruit with high acids are a natural (grapes, pineapple and apples). Locally produced preserves are simple and bring out the creaminess of the cheese or try our classic Organic Fig Spread from Croatia or Cranberry Chutney. Other pairings? If you like it, try it — make your own rules!

For wine pairings, check our Top Ten Wine page, which includes suggested cheese matches.

Be a cheese star and love your cheese! What are your favorite combinations?

Cranberry Cheese

I know, everything is about cheese with me (but not really!). Years ago, we decided to try a new cheese produced in Wisconsin. The cheese was from a third generation producer in Keil, Wisconsin that did a fantastic job with fruit flavors (and other non-flavored cheeses as well). Henning’s Cheese Company, with Kerry and Kay at the helm, worked with Whole Foods Market to refine the recipe and determine the appropriate aging. This seasonal cheese, free of added growth hormones, is beautiful to look at with all of the cranberries showing in the cheese and is also tasty. I love it melted on leftover turkey sandwiches, open-faced is the best.

Let’s not forget the Wensleydale with Cranberries cheese either. This cheese from England is totally different in texture and flavor from the cheddar. The Wensleydale is like eating a cranberry cheesecake. Try it for dessert!

Here are a few other cool products that I should mention as I am journeying down cranberry road:

Cranberry Chutney

I love these chutneys and there are some great producers out there. One of my favorites is from the New England Cranberry. Big chunks of cranberries with a clean, bright and tangy flavor are sure to please. Whether on sandwiches or used in a reduction sauce on pork tenderloin, these will keep everyone coming back for more.

Cranberry Hazelnut Raincoast Crisps

A tasty handmade cracker from our Canadian neighbors. This is no ordinary cracker! Nice plump cranberries that you can taste in every bite. These are so unique and will truly get you into the holiday spirit. Try for dessert with a dollop of mascarpone!

Cranberry Beer

Oh yes there is! From our friends at Sam Adams, this beer has been in production since 1990. I know there are many who do not like fruit beers but this is different. Using weissbier yeast during primary fermentation, this beer is distinctly cranberry in flavor and aroma. This selection is great to have at a holiday gathering to add a twist to the regular offerings. Harpoon makes a great cranberry beer also!

Fresh

Let’s not forget to add fresh cranberries to our shopping basket. I love the recipe on our website for Cranberry Sauce with Candied Ginger. Stuff this in holiday brie and you will be the hero at the next holiday feast! And here’s a whole slew of cranberry recipes, from holiday breads to relish and stuffing.

How do you like your cranberries? Got a unique cranberry treat? I’d love to hear about it.

It is clear that the respect for the land is fully embraced and reflected in the culture of food as well, which clearly begins and ends with cheese. Every mother, father and child is proud of the cheese heritage and each has a favorite cheese and a favorite way to eat cheese. Everyone eats cheese in Switzerland — at breakfast, in sandwiches at lunch, for snacks, at dinner and for dessert. This is my kind of country!!!

I had the opportunity to visit a few cheese production facilities in July with a group of Whole Foods Market team members from around the country. A few were making their first trip to Europe…it was fantastic. How wonderful that your first trip to Europe was to Switzerland to taste some of the best traditionally produced cheeses in the world! We began every day before 6 am to “follow the milk.”

I feel this is the most important part of cheesemaking. Why? Because without healthy animals and good clean milk, one cannot make great cheese…it all begins on the farm. I have found the Swiss farmers to be passionate — almost effervescent— when talking about their animals. The average size herds that we work with on our traditional Swiss products, Le Gruyère and Emmentaler, is around 30 cows! The low number of animals is incredible. In America we are used to herds being in the hundreds and even thousands, so 30 cows is almost inconceivable, but it is true.

The Le Gruyère production facility was a unique experience for the group. Switzerland is made up of 26 Cantons. Cantons are like our states and each has attributes for the area and the region. Switzerland has four official languages. When you look at a map, you can see why. The country borders Italy, Austria, Germany and France. The Le Gruyere production, which is in western Switzerland, borders on France, which means the farmers and cheesemakers all speak French, thus “Le Gruyère.”

The farmers are very proud of the animals and the cheese that their milk is used to produce. Le Gruyère is an AOC (Appellation d‘origine contrôlée) cheese, which means that there are regulations around the production of this cheese including: how the animals are raised and fed, how often the milk gets delivered, mandating use of traditional copper vats during production, how the milk is heated, the use of only unpasteurized milk, that the curds are heated after being cut and put into forms that are pressed and, lastly, how the cheese is washed and aged. The dedication and training of the cheesemakers is extensive and only a master cheesemaker can oversee the production of Le Gruyère.

We had the opportunity to view the production, which from beginning to end takes hours. Milk from the night before is mixed in the copper vats with the morning milking to begin the process. It is magic and the resulting cheese, which is creamy, nutty and in some cases spicy, is a delight to taste. I love this cheese in Fondue and even though it is a cheese I love to eat year round, the fall is my favorite time to enjoy this Swiss treasure. Tasting it with the fantastic range of apple varieties is a treat. I like it with Honeycrisps and Galas! Even though Switzerland is a world away, you can come and get a piece of history with Le Gruyère every day. Try a piece!