- Source: King of cheeses
Various cheeses have been called the king of cheeses. 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 in Italy: 187
Brie de Meaux: at the 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".: 87, 185
Roquefort in France: Frédéric Leblanc du Vernet, 1869: 627
Époisses: Brillat-Savarin, early 19th century: 254
Stilton in England (1912)
Cheddar in England
Cheeses are idiosyncratically named "kings" of particular types of cheese by individual writers: Maroilles, the king of strong cheeses; Halloumi, the "king of cooking cheeses"; Västerbotten, the king of Swedish cheeses.
Sometimes lower ranks of nobility are used for other cheeses, e.g., Camembert, the "prince" of cheeses.
References
Kata Kunci Pencarian:
- Parmesan
- Danablu
- Grana Padano
- King of cheeses
- Parmesan
- Roquefort
- Swiss cheeses and dairy products
- Västerbotten cheese
- Brie de Meaux
- Brie
- String cheese
- Stinking Bishop (cheese)
- List of Protected Designation of Origin products by country
