2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nothing can express the joy of French life more than the irresistible delight of the senses when biting off a triple-fat Fromage cheese. France is a country that is proud of the fact that its culinary culture is rich in different types of cheese. And rightly so.
However, whether out of national envy or for some other reason, the English writer and public figure GK Chesterton says: The poets keep a mysterious silence about cheese, and Charles de Gaulle himself shares with a sigh with his countrymen the following balance: How can you run a country with kind of cheese?. Well, perhaps the great politician has shown modesty, because to date can be listed over 1,000 different cheeses in the culinary lexicon of France.
The French have the necessary respect for their national symbol and, starting with Roquefort cheese in 1925, to date they have about 40 cheeses on the market with the AOC mark, which guarantees a high category of quality, controlled name and origin. This means that Cantal cheese, which has the AOC designation for a protected name, must come from the Cantal Mountains in Auvergne, and its milk must have been milked in the winter by Saler cows. Naturally, it must be produced in accordance with a specific methodology and mature in the required environment for at least one month. The following list shows some cheeses that are famous for their unique quality and taste.
Langre
Region of origin: Champagne
Type of milk: cow
Maturation period: about 6 weeks
Langre is an individual cheese. It is thick, moist and creamy. Extremely memorable and perfectly combined with both its soft texture and its delicate taste with crispy baguette or toast. Langre is a fragrant cheese, but not with the effect of shock stunning on the sense of smell. It confirms the familiar belief in the unsurpassed taste of French cheeses. Processed in brine, fragrant, milky and breathtaking - Langre!
Served: with delicious toast or warm bread. It can go well with Ron red wine and plums.
Frome de Mo
Region of origin: Ile de France (Brie)
Type of milk: cow
Maturation period: about 6 weeks
The real Brie from… Brie. It can be made from both pasteurized and unpasteurized milk. Of course, the second option does not lose some characteristic nuances of the taste of the finished cheese, but regardless of the method of preparation, Brie is inevitably charming. Solid, buttery, with a hint of mushrooms, garlic and almonds is this typical French cheese.
Served: with champagne or a glass of red wine from Burgundy.
Comte
Region of origin: Franche-Comté
Type of milk: cow
Maturation period: from 12 to 18 months
One of the most gorgeous cheeses in the world. Comte is made from unpasteurized milk from Montbeliard cows, raised high in the Jura Mountains for centuries. The cows graze abundantly on the lush pastures and in the summer the taste of the cheese acquires floral notes. Satisfying, smooth and highly prized, with hints of hazelnuts, caramel and ripe, juicy fruit is Comte. The cheese is firm but still elastic in texture.
Served: it is perfect for melting and for making a classic fondue. It is also welcome as an addition to the dishes in which it will be baked. It can also be served on a plate with dried fruit, combined with red wine such as Beaujolais.
Camembert
Region of origin: Normandy
Type of milk: cow
Maturation period: about 30 days
The amazing complex of flavors, reminiscent of mushrooms and fried egg, are erased during the pasteurization of the cheese. With the aroma of wild mushrooms and earth, creamy and rich - this is Camembert. Everyone who has tried it remains completely satisfied with the money spent.
Served: with cider from Normandy or made from the Chenin grape variety. Camembert goes perfectly with a spoonful of date jam or onion jam.
Osau-Irati
Region of origin: northern Pyrenees
Type of milk: sheep
Maturation period: about 90 days
This pressed, unripened, raw, raw sheep's cheese has a variety of layers of taste and an explosive aroma. Osau-Irati is one of the sheep's milk cheeses sold under the AOC mark (the other is Roquefort), and you can really enjoy its authentic smell, even if you eat it with other highly fragrant products. The taste is soft, but distinctive and noticeable. Hard, smooth, sweet and with hints of nuts - this is Osau-Irati.
Served: melts fantastically; plan it on a different type of pasta or soup. You can also enjoy its taste with a glass of Sauvignon Blanc or Madiran wine.
Roquefort
Region of origin: in the vicinity of the small town of Roquefort-sur-Sulzon in southern France
Type of milk: sheep
Maturation period: from 2 to 4 months
The legend of the creation of Roquefort cheese tells that a young boy was grazing his sheep when he saw an incredibly beautiful girl in the distance. He was so fascinated by her that he immediately followed her, forgetting his rye bread and cheese for breakfast in a nearby cave. When he returned to the same place a few months later, he did not know that he would see for the first time a culinary legend that had become one with the help of the fungus penicillin. Roquefort currently earns the nickname King of the Blue Cheeses. This amazing cheese has been around for hundreds of years. It is crustless and moist in texture, with green and blue veins, enthusiastic to the senses, with a spicy-sweet hue and an incredible aroma.
Served: with a salad of beets and walnuts or melted on a juicy steak, combined with a glass of dessert wine Sauternes.
Chevre
Region of origin: from the Loire Valley and Poitou
Type of milk: goat
Chevre is the French word for goat and a general term used for different types of goat cheese. Some of the more popular among them are: bushron; goat cheese with a sharp taste of Chavignol - Croten de Chavignol; Pauline St. Pierre; Shabisu du Poitou; goat cheese in the shape of a pyramid - Valancei and others. Sometimes the chevron is covered with ashes to keep it from drying out. This memorable cheese can be light and creamy, but over time it becomes drier, firmer, more brittle and to some extent more sour when ripe.
Served: in salads, omelettes and pizza.
Mon Leveque
Region of origin: Normandy (small town of Pon Leveque)
Type of milk: cow
Maturation period: about 6 weeks
Norman monks in the Middle Ages complemented their dinner with this milk, soaked in brine of aromatic plants and rich-tasting cheese - a conclusion to the dinner with unforgettable delight for the senses. Cut a small piece of firm orange cheese in the shape of a square and you will see how the moist inner layer of ivory will move slightly outwards. Eat everything - from the bark and inside of Pon Leveque. This cheese has a thick rind, has a strong odor, but a delicate and mild taste. Sweet-tart, creamy and addictive - Pon Leveque.
Served: with champagne, Pinot Noir or Game. It is not at all strange, but just amazing, the combination of Pon Leveque with different fruits, but they go best with the pear.
Tom de Savoie
Region of origin: from the Savoy Valley in the French Alps
Type of milk: cow
Maturation period: about 2 months
Tom is a general term for round-shaped French cheese - mostly small in size. Tom de Savoie is exactly the Savoy cheese that is known to be a popular local product. The cheese justifies all the positive rumors about itself. It is made from skimmed milk, the cream of which is used separately to make butter or for higher-fat cheeses. Its smell is strong and intense. Tom de Savoie is semi-soft, with a hard crust covered with mold. It has a natural, homely, earthy taste, reminiscent of where it ripened.
Served: with Alsatian Riesling or Belgian Double. Ideally combined with walnuts, melted on baked potatoes or casually scattered in arugula salad.
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