It has a very dense and sticky texture with notes of citrus, thyme and other aromatic herbs. Monks invented it initially to preserve milk and feed people. Like French wines, soft cheeses have a long history and come steeped in legend. Pure product of Pays-Basque and Bearn regions, the Ossau-Iraty is a pressed, uncooked ewe cheese. Coming from the eastern part of France and Luxembourg, this cheese is really meant for cooking (the name actually comes from Kachkis, which in local dialect means cook-cheese). Produced in a low mountain range, it is similar to an English farmhouse cheddar. You will likely spot a few familiar names such as Swiss Gruyre, For the last fourteen years Ive been on a project to taste every cheese produced in France and am hovering around the 400 mark. No one complained much to my relief. , which was translated from French to English last year. Some of them feature those famous large holes that result from the fermentation process. It delivers a citrusy, full-flavored, tangy taste. Smooth and creamy, it has flavors that range from nutty to spicy and even citrusy! These are like Beaufort of the Savoie , Camembert of Normandy, Comt from Franche-Comt, Roquefort from Midi-Pyrnes, and Brie from Meaux and Melun just to name a few. There is a French-Swiss specialty called raclette that is actually more famous than the cheese that gave it its name! However, it is not as strong as the others on this list, is softer and creamier, and even buttery (it is actually spreadable, unlike Roquefort). 2022 Chef's Pencil Privacy Policy & Terms of Service Contact us. Get my newsletter for a tasty mix of food, Paris, life, and travel! Pardon my ignorance but can you add notes on rind edibility? What Does A Headache On The Right Side Mean. There are different ways to produce it (firm, mild, soft, creamy, nutty), but one thing is always done the same: once the cheese is made, it is wrapped in chestnut leaves and tied-up with strands of raffia. In her spare time, she writes about regional French cheeses on her blog, Chez Loulou, and for a handful of publications, while studying to earn a French Wine Scholar certificate. It is the only sheep's milk cheese to be protected with the AOC, along with the more famous roquefort. 21 famous French cheeses (sorted by regions) Region Auvergne/Rhnes-Alpes 1) Bleu d'Auvergne (AOC 1975) Crdit Coyau The Bleu d'Auvergne is a cow milk blue-veined cheese, unlike his cousin, the Roquefort which is made with ewe milk. Related topic : 9 Awesome Cheese Shops in Paris. This soft, rind-washed cheese, similar to Camembert and also from Normandy, comes in smaller, square-shaped portions. Additionally, these special cheeses must be curdled and molded into alpine chalets following traditional methods, then taken down from the mountains at the end of the season, where they are put into cold aging cellars for at least five months. " well, there are a lot of guns here in the U.S, there's a lot of love for this cheese. A very similar one and equally flavorful is Salers, produced with the milk from a breed of cow called Salers. This has cheese right in with the batter and will puff up to make the lightest little cheesy bites ever. Brie . or the feet of god. It stands to reason. The consent submitted will only be used for data processing originating from this website. If you are asking the question, What is around Camembert cheese? then you are most likely asking about the rind. A ripe Camembert should be just soft on the inside, but not too runny. Technically, this is a Bleu DAuvergne. One of the highlights was the cheese course we enjoyed each evening. Traditionally made with skimmed milk, with an unusual texture, it is matured in natural caves and washed twice a week. Im French and I know less than half of these cheeses! A young Saint-Marcellin will have notes of citrus, salt and grass, and an aged version will be more barnyard-y, nutty and yeasty. If you are familiar with the Italian Ricotta, this is the equivalent from the island of Corsica. Soft and creamy, Camembert comes from Normandy, the land of many cows. You can stay in touch with Jennifer by following her on Facebook, Pinterest, and Instagram. Worth trying! There is also a wide variety of cheese in this country. These two are two of the most commonly exported cheeses; many variants of brie and camembert can be found in supermarkets around the world. Favorite Paris pastry and chocolate shops. This one comes from the (very flat) North of France. Emmental is often used grated to go with pasta or in sandwiches. Fortunately, Comt does not suffer from US importing rules or current tariffs. document.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); Wild garlic grows in the woods. Vieux-Boulogne Women will use it as a medium of exchange, like Blanche de Navarre and Queen Margot who respectively bribe Philippe Auguste and Henri IV with Brie toasts! Oh but those cheeses look divine! Foodie, wine amateur, avid traveler, Thomas also plays the piano in his spare time and enjoys hiking in the mountains. than you Jennifer X. Wine pairing: A wine from Alsace, such as a Gewrtztraminer. And for that purpose, we have divided them into seven main categories: These are not cooked, not aged, and have no rind Its cheese as its most simple expression. I must warn you with this one is a strong cheese, with a slight cumin flavor. Nobody knows for sure how many different cheeses you can find in France. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'france_hotel_guide_com-medrectangle-4','ezslot_11',646,'0','0'])};__ez_fad_position('div-gpt-ad-france_hotel_guide_com-medrectangle-4-0'); This soft, bloomy rind goat cheese comes from Maconnais and Haut-Beaujolais. And while goat cheese is available and made all year long (sometimes producers will freeze cheese curds or farmers will use tricks such as lights that mimic the summer sun so they breed off-season), the spring, summer and early autumn months are the best time to enjoy fresh, young, In the early 2000s, the son of a cheesemaker, Pierre Pradier, established his own farm in the Haute-Provence with a small herd of Rove goats, a breed that is native to the region and known for its distinctive twisted, lyre-shaped horns and for producing very rich, concentrated milk. Some of the more popular ones are Gouda, Edam, Comte, Brie de Meaux, Emmental, Roquefort, Munster, Camembert, Livarot, Cantal, Reblochon, Leerdammer, Beaufort, and Beaufort dAlpage.. As the author, Emile Bergerat, said: The one who never tasted, doesnt know the island (end of the XIXth century). For a few months of every year, between November and March, when the animals are pregnant and dont naturally produce milk, many farmers stop cheese production completely to respect the breeding cycle. I have a technical question: where do they get such a variety of cultures? Cheese would be one reason for the sheep, goat and, much later, cattle domestication. This little creamy square is one of the oldest cheeses of Normandy. The snowy white center of the cheese is well balanced with flavors of tangy buttermilk and mild honey. Wine pairing: Actually, this one is probably better with a good beer made by other monks, the trappists from Belgium. For a few months of every year, between November and March, when the animals are pregnant and dont naturally produce milk, many farmers stop cheese production completely to respect the breeding cycle. This tiny round goats cheese from Prigord in the Southwest of France is an explosion of aromas. Thank you! Let's take a look at some of the smelliest cheeses of France, listed in no particular order. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris A Visit to a French Cheese Shop in Paris (video), James Beards Amazing Persimmon Bread Recipe. Needless to say I was embarrassed that the entire flight smelled its aroma. (ageing): At two or three weeks old it is still firm and sliceable, but at five or six weeks, it becomes delightfully oozy and often sold in small earthenware crocks to keep the runny center from bursting through its thin rind, which is just how I like it. $545* & up Nonstop Amsterdam roundtrip flights The Netherlands. Napoleon Bonaparte (1769 - 1821) 2. The raising of goats was widespread in the region, the cheese is intended to be consumed by the family. Brillat Savarin and Dlice de Bourgogne stand out as 2 that I crave often. Does Wisconsin make the most cheese? Brie de Meaux comes from - you guessed it - the town of Meaux, le-de-France just north of Paris. This delicious cheese is probably the most known French cheese in the world and has owned the nickname "The Queen of Cheeses" as a result. Wine pairing: A robust Anjou-Gamay or Chinon. The center is snowy white and its texture can range from soft and fluffy when it is young, to dense and creamy as it ages. The latest estimations point to 1,600 different types, although you may also find numbers varying between 350 and 450; thats because there are many different ways to classify cheeses in France, either by categories, varieties, or types: But lets get real here: what matters most to you is what these cheese tastes like and how to consume it. This gives them great versatility, as they can be eaten with sugar, salt, savory dishes, spices, honey, berries. What is the most famous French cheese? My very favorite, Livarot is not included. The milk needed for its production comes from cows of Normandy, raised outdoors day and night. Wine pairing: Perfect with a dry white wine from Jura. Moules Marinires (Mussels) Ah, the moules - one of the most traditional French food dishes, and one of my very favorites. That makes it a great fit to go with apples, pears, or just a regular piece of bread, of course. Wine pairing: Because it is Dutch-style, lets go with a beer, for a change, such as a Hoegaarden. On . Roquefort, the most famous of all French cheeses Last but not least, we have the Roquefort cheese. Goats cheese can be fresh, soft, semi-firm, or even brittle. Also known as le Brin dAmour (a twig or sprig of love), this is an unpasteurized ewes milk cheese that has been produced on Corsica since the 1950s. Bleu d'Auvergne - milder blue-veined cheese 6. Brie de Meaux - soft cheese, often known as the King of Cheeses 2. Wine pairing: A robust red from Ctes-du-Rhne. is delicious in its own right, and made in cooperative dairies between November and May from the milk of cows that graze in mountain valleys. David. Additionally, these special cheeses must be curdled and molded into alpine chalets following traditional methods, then taken down from the mountains at the end of the season, where they are put into cold aging cellars for at least five months. The most famous and oldest Tomme from Savoie P.G.I. This is perhaps the most iconic of French cheeses, the one that features in the clich of the Frenchman with the bret, baguette, and bottle of wine. 3. My memories bring back the ripeness of the cheeses in those markets as I read the article. In the hills of Provence, and all along the Mediterranean basin, aromatic herbs such as thyme, rosemary, lavender, and winter savory grow wild. Camembert Camembert. You could say that Emmental is somewhat similar to Comt, but it is not as fine or tastythough it is cheaper! Ive scoured the fromageries, and the covered and outdoor markets in rural Normandy, the south of France, and in cities such as Lyon, Marseille and Paris, and have compiled a short list of French cheeses I think you should try on your visit. Wonderful much appreciated article! You may already be familiar with all the classics - Brie de Meaux, Camembert de Normandie, chvre (goats cheese) and Rocquefort to name a few - but you may not necessarily know how to incorporate them into your cooking, other than on a cheese . A small amount of sweet wine is added during the aging process, adding to its natural taste. Invented in 1976, Saint Albray is a flower-shaped French cheese made from pasteurized cow's milk. This is important, because the variety of the green herbs and flowers they eat play a big role in the final taste of the cheeses. Text and photos in this post by Jennifer Greco. 1. My trip this year, unfortunately, was canceled, and I was so looking forward to eating cheese every day, maybe even twice a day! Tangy and mildly strong, the Banon is probably the best cheese you will find in the Provence area of France. It has a fluffy, mold-covered rind with heady aromas of butter, cruciferous vegetables and mushrooms, whose interior is creamy and pale yellow. Well, honestly, wish I could go to France. Sanere manus! . I sometimes have to convince people to try this cheese, and when they do, it often becomes their favorite on the cheeseboard. Camembert - soft cheese 4. The people of Normandy have a wonderful nickname for their beloved cheese; they refer to it as. The Brie de Meaux is moulded with a shovel and the Brie de Melun is moulded with a ladle. This cheese from the east of France, not too far from Switzerland, has a distinctive woody tastethats because it matures in a round wooden frame. The 22 Best Landmarks of Paris You Absolutely Must See, 11 Best Beaches Close To Paris Ideal For a Day Trip or a Week End, Comparison of 7 of the Best Dinner Cruises on the Seine River in Paris. However, if we have to list some of the most popular French cheeses, the list will include: Brie - this is a soft cow's milk cheese and is considered a good companion to dry and semi-dry wines. Cant wait to get back to France to try these cheeses. We can eat fresh Brocciu and passu Brocciu, and this includes 21 days of cheese-ageing. They come from a long line of farmers, butchers and craftsmen who have . It ripens for 2 weeks, and each petal consists of a half pound of cheese. Coco Chanel (1883 - 1971) 3. According to Georges Mathieu, the school director of Aurillac dairy industry, Antoine Roussel, just achieved a microbial seeding and crop in an organic environment (1854), Go well with: Muscat-de-Rivesaltes or Banyuls, Recipe idea: Bleu dAuvergne duck slivers. It is not the best in this category, but it is an easy way to venture into the world of the Bleus. Camembert is soft creamy cows milk cheese which is famous for its white rind. We sometimes eat it on pain azyme aka: matzoh, if were trying to not overdo it on the bread, for the reason mentioned by Liz ; ). It has blue veins throughout its body. I wish I had read prior to my trips to France, however always found great cheese at local markets. 1. Nicknamed the cheese from Gabales and Gevaudan country by Pliny the Elder, the Cantal is one of the oldest cheeses in history. The Roquefort basements are located in the heart of the Combalou plateau, the fleurines bring the airflow needed to the cheeses development. Question : what is the other place for French cheese in the US beside Murrays ? What Are The Benefits Of Eating Raw Garlic? Wine pairing: A fresh Beaujolais. One of the most widely produced types of cheese (in volume) in France, it is renowned internationally for its quality. The guidelines for wheels that carry the Chalet dAlpage indication require that every summer the dairy cows Abondance and Tarine breeds only are led higher up to Alpine pastures that are over 1500 meters (almost 5,000 feet) in altitude, where they graze on lush fields of herbs and mountain flowers. They also make a smaller version called la Taupinette. 7 Gluten-Free Restaurants in Paris That Really Worth it, 8 Restaurants in Paris Where to Eat an Excellent Coq au Vin, 9 Delicious Gourmet Food Tours That Are Worth It in Paris, Copyright 1996-2022 france-hotel-guide.com. awesome list but where is Vacherin and Epoisses (and really LAISY CENDRE) I guess we could go on forever. However, the city of Meaux is no longer allowed to use the name Brie to identify its cheese as the city of Brie (Brie-Comte-Robert) has the authority to do so. Great post! Once drained and dried, the whey becomes an easy food to transport and nourishing: cheese! Rich, creamy, salty, and with a very strong taste, you only need to eat tiny bits to get the real feel of it. For the last fourteen years Ive been on a project to taste every cheese produced in France and am hovering around the 400 mark. Like I said previously, the Cantal can weigh between 35 and 45 kg! It had its first appearance in the ruling "l'Ecrit des paturages" in the seventh century. A cheese plate is always about balance and harmony, so one hard cheese, one fresh/young cheese, one goat and/or sheep, one blue you get the idea. It is excellent on toast to go with a green salad. Boeuf bourguignon had to make it on this list of famous French dishes because it's tastier than anything else you'll ever try. Go well with: Chateauneuf-du-Pape, Lalande-de-Pomerol or Fronsac, Recipe idea: Salmon and Langres rillettes. Named after a village near the Loire Valley, it is known for its cylindric shape. However, it is very flavorful, which is much to do with the fact that the animals run free in the mountains and feed from green pasture and flowers. Edith Piaf (1915 - 1963) 11. This is perhaps the most iconic of French cheeses, the one that features in the clich of the Frenchman with the bret, baguette, and bottle of wine. France is the largest producer of goat cheese in the world. Log in. Wine pairing: Since this comes from a region that does not produce any wine, lets go with a Belgian beer such as an Affligem. Gustave Eiffel (1832 - 1923) 12. One of the most known commonly consumed fresh cheeses in France, this one is fresh and creamy, and flavored with aromatic herbs and spices. First of all, the cheese-ageing, the Brie de Meaux is refined for 4 to 8 weeks, whereas the Brie de Melun is refined for 4 to 12 weeks. The flavor of this cheese develops as it ages. It was invented by the massif farmers to remedy the insufficient milk collecting to produce Comt. We did a workshop with her a few years ago and all the cheeses were wonderful (as was the wine). Will definitely bring the list at my next visit chez le fromager. At an everyday family meal, I would say most French families simply eat a couple of bites of 2-3 cheeses with bread, or without bread if youre trying to lose weight! The aging period, the draining, the way they are molded, and the Brie de Meaux cheese is a bit larger. What does the % mg stand for? Le Crmeux du Month Saint Michel looks like the Brillat Savarin. (p.s. Beaufort is a mammoth, 20 to 70 kilo (45-154 pound) hard, unpasteurized wheel of cheese produced in the Savoie region of the French Alps. Other cheeses, like Brie and camembert, eating the rind is a personal taste. When he came back, sometime later, to enjoy his meal, he discovered mold on it and the Roquefort was born! Cheese is recognized throughout the world as one of Frances most prized contributions to gastronomy, and tasting exceptional French cheeses is usually high on the list for visitors. It is creamy, soft, and very mildin short: easy for everybody to eat. A cheese from Normandy, Camembert is perhaps the most famous French cheese, and is known and imitated worldwide. The owner/captain was a true connoisseur and treated us to some lovely selections. Great post, Jennifer! Since then a favorite pastime has been tasting the lesser-known French and Spanish cheeses (not many, sadly) available near me. Whether its for a walk, a weekend, an afternoon or merely to find a trendy place to eat, I can give you all the pointers you need for your endeavor. The first written trace of this Berrichon cheese dates from the XIXth century, where a native farmer of the township explains that she always made Selles-sur-Cher, like her mother before her. Years ago my flight from Paris was delayed, until the Pope departed, so I browsed the gourmet market in waiting area, bought several cheeses, including Livarot. On a trip to France in 1986 I discovered Reblochon (it was new to me), which at the time was not available in the U.S. It is probably the most famous French cheese. These are cheeses that are unpressed and have a soft rind. According to legend, cheese production was discovered throughout the storage and the shipping of milk in ruminants stomach. Thanks! I agree with David and Liz C. At home the cheese is the focus. It was the French monasteries that began to perfect the delicious tradition of French cheese. Be it soft, hard, blue, white, or yellow, there are literally hundreds of varieties of French cheese available. Thanks for sharing the cheese love! In the hills of Provence, and all along the Mediterranean basin, aromatic herbs such as thyme, rosemary, lavender, and winter savory grow wild. Just follow the guide! Perhaps youve already done this, David, and I should search your archives! The two varieties mentioned below are, by default, industrially produced. 13. I used to buy Saint-Marcellin in the little blue crock at Central Market in San Antonio, Texas but sadly its not sold there now. The rind of that particular cheese is perfectly edible and super delicious. The question is: Will eating it affect the taste of the cheese? A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The cheeses are made twice a day, starting right after the cows are milked, and only the milk collected from a single herd for 100 days of every summer, between June 15 October 15, can be used to make Beaufort Chalet dAlpage. It is produced by Dominique Bouchait, who is a. I highly recommend M. Bouchaits beautifully photographed and informative book about cheese, Fromages: An Experts Guide to French Cheese. La Taupinires flavor is concentrated and tangy, with fresh milk and hazelnut notes, and mushroomy, lactic aromas. David, I have been following Jennifer for years (as I have you) and I am so happy to see this post by her and you. Produced in Basque country near the French-Spanish border, ossau-iraty is made of sheep's milk. And even if you try something else, it'll still be the best.
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