King of cheeses

Last updated

Various cheeses have been called "king of cheeses". [1] The title is informal, and there is no standard definition, but a few are more consistently called that than others, especially in their countries of origin:

Cheeses are idiosyncratically named "kings" of particular types of cheese by individual writers: Maroilles, the king of strong cheeses; [11] Halloumi, the "king of cooking cheeses"; [12] Västerbotten, the king of Swedish cheeses; [13] [14] and Emmental, the king of Swiss cheeses. [15]

Sometimes lower ranks of nobility are used for other cheeses, e.g., Camembert, the "prince" of cheeses. [16]

References

  1. ↑ Clark, David (January 8, 2009). "The King of Cheese: 3 French Cheeses Vying for the Crown". Mental Floss.
  2. ↑ Olmsted, Larry (November 19, 2012). "Most Parmesan Cheeses In America Are Fake, Here's Why". Forbes . Retrieved March 23, 2020. ... that it has earned the nickname in the dairy industry, 'The King of Cheeses'.
  3. 1 2 3 4 du Vernet, Frédéric Leblanc (1869). Les Merveilles du Grand Central. p. 321.
  4. ↑ Pierre Androuët, Yves Chabot, Le brie, 1985. ISBN   2905563001. p. 48.
  5. ↑ Juliet Harbutt, World Cheese Book, 2015. ISBN   146544372X. p. 46.
  6. ↑ Henaut, Stéphane; Mitchell, Jeni (2018). "The King of Cheeses". A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment. The New Press. ISBN   978-1620972526.
  7. ↑ Donnelly, Catherine, ed. (2016). The Oxford Companion to Cheese. Oxford University Press. ISBN   978-0199330898.
  8. ↑ Hurt, Jeanette; Ehlers, Steve (2008). The Complete Idiot's Guide to Cheeses of the World. Penguin. p. 54. ISBN   9781440636189.
  9. ↑ Austin, C.F. (1912). "A Ballade of Stilton Cheese". The Windsor Magazine . 36: 362.
  10. ↑ Cynthia Martin, 101 Recipes for Making Cheese, 2011. ISBN   1601383568. p. 141.
  11. ↑ Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. ISBN   2905461217. p. 80.
  12. ↑ Smillie, Susan (September 26, 2011). "Which is the true king of cheeses?". The Guardian .
  13. ↑ Aurell, Bronte (May 14, 2024). The ScandiKitchen Cookbook: Simple, delicious dishes for any occasion. Ryland Peters & Small. p. 130. ISBN   9781788796330.
  14. ↑ DK Eyewitness Top 10 Stockholm. Penguin. 2020. ISBN   978-0744025903. n.p.
  15. ↑ Schatzmann, Rudolf (1881). La fabrication des fromages en Suisse (in French). Imprimerie Veuve S. Genton & Fils. p. 8.
  16. ↑ W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. ISBN   1136357122. "Soft Cheeses".
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.