King of cheeses
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Various cheeses have been called the 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:
- Parmigiano Reggiano[2][3]: 187
- Brie de Meaux: Congress of Vienna (1814). In fact, it was declared "Prince des fromages, et premier des desserts" ("prince of cheeses, and first among desserts"), which only later became "king of cheeses, cheese of kings".[4][3]: 87, 185 [5][6]
- Roquefort: Frédéric Leblanc du Vernet, 1869[3][7]: 627 [8]
- Époisses: Brillat-Savarin, early 19th century[3]: 254
- Stilton (1912)[9]
- Cheddar[10]
Cheeses are idiosyncratically named "kings" of particular kinds 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]
Sometimes lower ranks of nobility are used for other cheeses, e.g., Camembert, the "prince" of cheeses.[15]
References
- ^ Clark, David (January 8, 2009). "The King of Cheese: 3 French Cheeses Vying for the Crown". Mental Floss.
- ^ 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'.
- ^ a b c d du Vernet, Frédéric Leblanc (1869). Les Merveilles du Grand Central. p. 321.
- ^ Pierre Androuët, Yves Chabot, Le brie, 1985. ISBN 2905563001. p. 48.
- ^ Juliet Harbutt, World Cheese Book, 2015. ISBN 146544372X. p. 46.
- ^ 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.
- ^ Donnelly, Catherine, ed. (2016). The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0199330898.
- ^ Hurt, Jeanette; Ehlers, Steve (2008). The Complete Idiot's Guide to Cheeses of the World. Penguin. p. 54. ISBN 9781440636189.
- ^ Austin, C.F. (1912). "A Ballade of Stilton Cheese". The Windsor Magazine. 36: 362.
- ^ Cynthia Martin, 101 Recipes for Making Cheese, 2011. ISBN 1601383568. p. 141.
- ^ Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. ISBN 2905461217. p. 80.
- ^ Smillie, Susan (September 26, 2011). "Which is the true king of cheeses?". The Guardian.
- ^ Aurell, Bronte (May 14, 2024). The ScandiKitchen Cookbook: Simple, delicious dishes for any occasion. Ryland Peters & Small. p. 130. ISBN 9781788796330.
- ^ {{cite book |DK Eyewitness Top 10 Stockholm, 2020. ISBN 0744025907. n.p.
- ^ W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. ISBN 1136357122. "Soft Cheeses".