Written By Guest Writer Edibles / Spoiled Milk Apr 14, 2015 The Big Cheese SHARE VIA: Facebook Twitter PinterestIt’s a strange feeling sitting beside a cheese that weighs more than you do—a bit humbling really; a cheese that will give you such a workout opening it that you don’t need to worry about how many pieces you nibble on; a cheese that took 50 cows, almost 1000 litres of milk, and many months (or even years) to create; a cheese that, quite frankly, is boss! It may sound like an obscure creation aimed to sit in the Guinness book of world records, when in actuality it is a normal routine for select cheesemakers and mongers. The grand Alpine cheeses of Europe—Comté, Gruyère, and Emmental, among others (Parmigiano!)—are in a class of their own. Massive wheels of cheese formed in mountain pastures in the summer and proudly brought back to the valley villages in the fall.Along with being some of the biggest cheeses in the world (record breakers aside), these cheeses are also some of the oldest, dating back over a thousand years. Like much cheese of those times, they were made out of necessity to provide a reliable food source throughout the winter. In preparation for the lush and fertile farming ground that summer brought to the valleys, the shepherds would move their herds into the mountain pastures abundant with grass, herbs, and wildflowers, which makes for fragrant and rich milk. Here they spend the summer with their herds, rotating through pastures and pooling milk with their neighbours in alpine huts, to create these behemoth cheeses.There are a couple of reasons why the wheels are so darn big. A large and relatively hard cheese can be aged for many months or years without concern of spoilage, essential to making sure the villages are fed through the harsh winter months. They are also much easier to transport come autumn. Several large wheels are much more painless to trundle down the mountains than hundreds of little ones, although the latter could end up as quite an amusing scene. Perhaps how the tradition of cheese rolling got its start?This whole process is cause for celebration in the villages and the cows are shown a large amount of respect for their efforts. In an event known as Alpaufzug, the cows are adorned in garlands of flowers and paraded through town before heading up into the mountains. Those with the highest milk production lead the herd and have the privilege of wearing the largest cowbells. Even the herders get into the spirit and dress in special outfits. To commemorate their return in the fall, a similar celebration called Alpabzug, is held. Again, the best milk producers get the biggest bells and praise. Although quite an old tradition, it is still followed in many areas. Cows paraded through townThe cheeses themselves are more than enough reason to throw a party! The milk gains so much complexity and flavour from the summer diet; the winter milk, produced from hay, pales in comparison. It is such a contrast that some of these cheeses are produced solely from summer milk, with the limited quantity of winter milk going to an entirely different type of cheese.Next time you buy a piece of cheese or pull one out of your crisper drawer, remember that these small nuggets of goodness have a long production path and are part of a much larger story. Also, ask your cheese monger for a sampling of the biggest cheeses they carry!Considering the journey that the milk and cheese have gone through, it is quite the thrill to see one of these being cracked open and to taste the cheese fresh from the wheel. Ottavio Italian Bakery and Delicatessen in Oak Bay hosts the ‘Big Cheese Cut’ on Saturday April 25 starting at 11:30am. A free, fun, family event where the cheesemongers bust open the largest wheels of cheese.— Laura Peterson & Andrew MoyerSpoiled Milk is a continuing, monthly column exploring the world of cheese. It is written in collaboration with Ottavio – Italian Bakery & Delicatessen SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More Comments are closed.