Its first recorded appearance was in the VIIth century throughout the ruling “l’Ecrit des paturages”. Indeed, after the controller’s visit, fa… The Bleu d’Auvergne is a cow milk blue-veined cheese, unlike his cousin, the Roquefort which is made with ewe milk. Go well with: Champagne or Champagne method. In the XVIIth century, the Edam was exported in Germany, France and Great Britain. This little goat cheese is a soft, bloomy rind cheese from Poitevine, Saanen or Alpine goats, raised in the Quercy and Rouergue regions. Recipe idea: Rosemary and Banon fougasse. Guide to Best Areas and Neighborhoods, The Best Prepaid French SIM Cards for Tourists Compared, 6 Most Famous Traditionnal and Legendary Cabarets of Paris, 25 Things / Souvenirs to Buy in Paris & Where to Find Them, 35 Typical French Foods (Mostly Yummy, Some Weird), 13 Best Shopping Centers and Outlets to Shop at in Paris, 7 Great Vegetarian Restaurants In Paris For All Budgets, Top 14 Best Affordable Classic Bistros in Paris, Top 12 Best Indian Restaurants in Paris: Our Selection, 17 Best Italian Restaurants in Paris (Pizza, Pasta…Yum! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. In France, blue cheeses are known as les fromages à pâte persillée (roughly translated as spotted cheese). In 1756, the abbot, Boissier de Sauvage, told us about the cheese called Peraldou “little rounded and flat cheese we make in the Cevennes…” Frederic Mistral, the Occitan writer, describes it as a “little rounded cheese, goat’s milk, spicy and dry taste, and proper to Cevennes”. Bleu de Sassenage - our last blue cheese, and a firmer, more yellow cheese than Roquefort or Bleu d'Auvergne. The cheese-ageing is 4 weeks in a wet basement and on spruce boards. Recipe idea: Prawns and Ossau-Iraty, Espelette pepper risotto. The rind is salted and ashed with charcoal, which gives it a sweet taste. Chefs, restaurant owners and entertainment professionals have gone on hunger strike in Portugal in protest over a lack of government support for the hospitality industry during lockdown. 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 d’Auvergne duck slivers. The color of the cheese may range from white to yellow to a dark orange. Later, the Maroilles crosses the border and seduces Charles V, the Spain court intendant is charged with the shipping of the precious merchandise. Bleu du Haut-Jura, de Gex, de Septmoncel 5. The region in S.W. Classic Sangria can be easily played with, making it a drink perfectly adaptable for the Christmas holidays. A French cheese dating from the Roman times. Explore Gourmet Food World’s tasty collection of spreadable cheeses like French Brie, Italian Gorgonzola, American Goat Cheese, and more. It’s in the middle of the XVIIIth century that we heard about the Langres cheese for the first time, in a composed sing by the city Dominican Prior. It is less pungent than other blue cheeses and its veins range from blue-green to blackish blue. 2000 years ago, the Cantal was already used as food storage by its impressive size (it can reach up to 45kg) and as a trade product. The most famous cheese of Burgundy was born in the XVIth century, from a Cistercian monk community, settled in Epoisses village. The white truffle found in Alba, in Italy's Piedmont region, is highly-prized all over the world, and while the ancient tradition of the 'trifolau' still continues in the region, there is a dark side to truffle hunting. Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. Made from cow and/ or goat's milk, it has a yellowish paste, and a mild flavor. Unlike our Swiss friends who are using scalded milk, French Mont d’Or is exclusively composed of raw milk. A little jewel from Loir-et-Cher, the Selles-sur-Cher is named after its native township, which is also the principal collecting and resale centre. There are many great ways to save that leftover brisket, from nacho and mac ‘n’ cheese toppings to stuffed peppers and breakfast hashes. The French enjoy a lot of cheese. Â. Moreover, the Brie de Melun is slightly smaller than the Brie de Meaux. As of February 2010, there were 45 French cheese names on the list. Another way to produce this cheese is by using unpasteurized cow milk. Chabichou du Poitou 12. The French Cheese Corner brings to you a curated list of some of the best cheeses France has to offer, crafted with the highest quality milk. Nicknamed “Chevreton of Maconnais or Cabrion”, the Bouton de Culotte owes its name to its little size, which, by the way, is able to drain off without being flipped and it has a shape that looks like a trouser button. Three different types of milk: Cheese is traditionally made from three types of milk: - cow's milk Go well with: Champagne Blanc de Blancs, Anjou-Gamay or Touraine. Ossau-Iraty-Brébis Pyrénées, an ancient cheese some say dates back to at least 1000 B.C.E..A semi-hard, uncooked cheese, Ossau-Iraty is made from raw sheep's milk, with notable butterfat content. The Papillon Roquefort basements offer you a free guided visit and a tasting. As the author, Emile Bergerat, said: “The one who never tasted, doesn’t know the island” (end of the XIXth century). It was born in the VIIth century thanks to the “Monasterium Confluentes” monks who wished to keep the milk, and at the same time, to feed people. If you are a cheese lover you may already be familiar with the pleasure of eating a creamy Gorgonzola or sharp Stilton. Production ceased in 1992. The Roquefort basements are located in the heart of the Combalou plateau, the “fleurines” bring the airflow needed to the cheese’s development. The cheese-ageing is between 10 days and 3 weeks. Fourme d'Ambert is one of just 32 name-controlled cheeses in France. There’s nothing quite like a mulled wine, whether it’s outdoors at a bustling Christmas market, or sat in front of the fireplace in your snug new Christmas slippers. Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. In 1880, in St Julien-de-Concelles, a small village near Nantes, a priest named Pierre Hivert creates a cheese, le “Regal des Gourmets”, which becomes a tribute to the holy man, “the Cure Nantais”. Go well with: Ventoux (white), Cotes du Rhones Villages blanc, white Pays d’Oc, white Sancerre, Recipe idea: Pelardon Languedoc eggplants. With a wonderful selection ranging from blue cheese to pasteurised, to soft, hard and matured, our choice is mind-blowing.. Our cheese category is vast, spanning British, French, Spanish and Italian cheeses; there is something to suit every palate. Oxford Blue; Perl Las – Welsh blue cheese made by Caws Cenarth. The first written mention dates of the XIth century and represents a historical symbol for the region of Causses and Aveyron valleys. Produced in the region of d'Auvergne, it is made from raw cow's milk and formed into narrow cylindrical shapes.Â. The photo above shows six French goat cheeses recently sent to me as part of an outreach by an organization called Goat Cheeses of France to educate the US cheese consumer. The Brie de Meaux is moulded with a shovel and the Brie de Melun is moulded with a ladle. Bleu des Causses 4. It is fresh, sweet, milky in flavor with a light hint of hazelnut, and vanilla. Cabrales Cheese – Traditionally, this cheese is made by mixing goat and sheep’s milk together.This cheese has a stronger, spicier flavor to it. Go well with: Cotes-de-provence (white and red) or Coteaux-Varois-en-Provence During the aging process the cheese is pierced with long needles to allow air to enter and form mold, which results in the blue veins. Fourme d'Ambert is an ancient recipe French blue cheese made from raw cow's milk. The small Cantal weighs between 15 and 20 kg, about the Cantalet, which is between 8 and 10 kg. ), Copyright © 1996-2020 Pure product of Pays-Basque and Bearn regions, the Ossau-Iraty is a pressed, uncooked ewe cheese. In 1860, the Savoy was incorporated in the French Empire, which started the Reblochon’s trade, promoted by the railway in Annecy. Including the Stichelton, creamy and dense, made of unpasteurized cow's milk; the Beenleight Blue, produced from unpasteurized sheep's milk, available only in fall and winter; and the Dorset Blue Vinny, made from cow's milk and vegetarian rennet from an old recipe 300 years. Made in 20 pound wheels. There are so many excellent French cheeses; it's estimated that France produces approximately 200 different types of cheeses! about Christmas Sangria Recipe: How to Make it in Simple Steps, about Leftover Brisket: Recipes and Ideas Against Food Waste, about Chefs Go on Hunger Strike in Portugal, about Christmas Mulled Gin Cocktail Recipe: How to Make It, about The Digest: The Dark Side Of The White Truffle. 9. According to tradition, the Maroilles is invented by a monk of the Landrecies monastery around 960. But these two favorites are just two of the many European blue cheeses out there.Â. The goat and sheep raising is pervading in the region in order to ensure the following foodstuffs: milk, meat, and cheese. Yes, we French also make Edam like our Belgian friends! To obtain a mild and rounded batter and because of the weather imposed by the region, we use the soft curd technique (little or no whey added). The logs, the pyramids, the buttons. Before leaving the region, they bequeathed the famous cheese recipe to the peasants of the valley. Well, it’s simply because the Langres is never flipped, contrary to his number one competitor: the Epoisses. Cantal or Fourme de Cantal or Cantalet(AOC, Auvergne) 10. It was perfect for a cheese and especially free! He returned after some time, the mold (Penicillium roqueforti) had turned into Roquefort ... An English cheese whose most famous version is the "blue". 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! France provides us with a thousand different cheese varieties, including soft cheeses (Camembert, Coulommiers, Munster), blue-veined cheeses (Roquefort, Bleu d’Auvergne), pressed cooked cheeses (Gruyere, Comté, Parmesan), 45 controlled designations of origin cheeses and 38 protected designations of origin cheeses. A little historical reminder: the cheese was used at that time as an exchange medium, remuneration or tax. And if Stilton is the best known, other British blue cheeses deserve a mention. Go well with: Bourgogne (white), Tavel rosé or Marcillac (red). According to legend, an ogre, animal stealer, who revealed the Brocciu production secret in exchange for his life, was threatened by the Corsican shepherds. The creamy texture but strong salt content make it the perfect additional to the top of a ribeye immediately after being pulled from the grill. This is one of those cheeses that have no patents, and hence any cheese maker can name his product ‘Cheddar’. Via w … Cheese-ageing is about 10 days. It’s King Charlemagne who talks about it first in 774, then it’s the turn of Robert II the Pious, who strongly cares about its trade in 999. Moulded exclusively with ladle, this little cheese gets the Red Label since 2006. First things first, how does blue cheese get its trademark blue veins? The couple was hiding since October 1790, the abbot Charles-Jean, Benedictine and prior of Rouxville, in order to save him from the French revolution repression. Go well with: Calvi Corsican wine (white), Pouilly-Fuissé, Bourgogne (white) or Crozes-Hermitage (white). But mulled wine isn’t the only option. Go well with: Irouleguy or Jurançon Paraldon, Pelardou, Peraudou, the final Pelardon name is established in the XIXth century and its consumption only goes out of the family circle in the 1960s, thanks to the goat raising renewal in the region. Each French region has a cheese ... Nearly a dozen different cheeses boast Brie as part of their name, ... Roquefort is an assertive blue cheese made with sheep's milk and penicillium mold. French Cheeses. The top contender for one of the best French cheeses here is A.O.C. Here are a few of our favourite leftover brisket recipes, including chili, tacos and casserole. For a young Cantal, it will take about 1 month of cheese-ageing, for a middle-aged Cantal, about 2 to 6 months, and for an old Cantal, more than 6 months. This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste. It is also acknowledged as a currency to pay tax or as an exchange value in different contracts. Cheese-ageing, according to specification, is 21 days minimum. With more than 20 kg of consumed cheese per year and per capita, French people are the largest cheese consumers after Greeks. Indeed, after the controller’s visit, farmers start applying “the Rebloche” (in dialect), that means pinching the cow udders twice, thus, the milk acquired was very creamy. It was invented by the massif farmers to remedy the insufficient milk collecting to produce Comté. Shop Beaufort: This giant 80 pound cheese is fruity and nutty. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. This modern Danish blue cheese is semi hard and uniformly veined thanks to a fun method of production: the curd is perforated with sticks or copper wires so that the mold is evenly distributed in the cheese. 7 Goat Cheeses You Should Know. Reblochon’s birth occurs in the XIIIth century, in the Thones valley, Haute-Savoie. A south-west product, its name comes from the occitane language “cabra” (goat) and “fromatjon” (little cheese) that we adjusted for our current language in Cabecou. Go well with: grey Pinot, Chateauneuf-du-Pape or Gewurztraminer. A blue cheese varietal produced in Asturias, Spain. It is the blue cheese that is produced in the heart of the Picos de Europa mountain range located along the northern coast of Spain. Soft rind-washed cheese, the Mont d’Or, also called “Vacherin du Haut-Doubs” or “Vacherin Mont d’Or” in Switzerland, is named after the highest point of its native relief. Danish Blue (Danablu) This cheese was created in the early 20 th century by a Danish cheese maker by the name of Marius Boel. The cheese-ageing is a minimum of 4 weeks. This cow's milk blue cheese hails from Finland where it is commonly enjoyed with rye crackers. These are the nine you should absolutely know. Okay, okay. But what’s the difference between the Brie de Meaux and the Brie de Melun, these two similar cousins? The Brie would be the ancestor of all soft cheeses, as the camembert. Chèvre - there are lots of different goats cheeses, the most common coming in a cylinder shape about 10 cm across. 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. We can eat fresh Brocciu and passu Brocciu, and this includes 21 days of cheese-ageing. Its most classic accompaniments are celery, pear and Port wine, or "barley wine", a British top-fermented beer from the Greek origins. Cantal is a French cheese that is often likened to cheddar and can be found in two varieties: either made with pasteurized milk (Cantal Laitier) or with raw milk (Cantal Fermier). It is made with sheep's milk. A similar or related cheese to try would be Bleu d'Auvergne. The first known mention about the cheese production is notified in the Marquard treaty (1339). Blue cheese is typically produced in temperature-controlled environments, such as caves or cellars. Originally sold wrapped in maple leaves, this blue cheese is now sold covered in golden foil.Â. During the Middle Ages, farmers were not landowners and they had to pay a “right of use” on the quantity of milk produced and to make their animals graze, which made its production illegal. All rights reserved. Country: Spain Region: Castilla y Leon Milk type: Goat. The Langres distinguishes itself by the little “basin” at its top. The region weather conditions encouraged the dairy sheep farming and, therefore, the Ossau-Iraty production, that’s why the XIVth century sharecropping contracts made reference to ewe cheeses. Its bars, its restaurants and above all, its hotels, whether you want to sleep, eat, party or just take a walk in Paris, Mona knows them (nearly) all. This famous Italian blue cheese is made from whole cow's milk injected with Penicillium glacum. Go well with: Beaujolais (red) or Cotes d’Auvergne (red). Perhaps French cheese is one of the most famous in the world. Ewes have to be basco-bearnaise, Manech black head or Manech red head. According to legend, cheese production was discovered throughout the storage and the shipping of milk in ruminant’s stomach. The Pelardon from Languedoc is a soft, bloomy rind goat cheese, and its name originated from the cevenol language (“pebre” which means pepper). Where to Stay in Paris ? The Brocciu name comes from the word “brousse” which is a reference to a Provencal fresh cheese. Camembert de Normandie 11. It is not to wonder, since there are over 1,000 types of cheese produced in France, varying between the poignant and strong blue cheese, such as the notorious Roquefort and creamy cheese such as Brie.. It is also nicknamed “boëte cheese” or “strapped cheese” because of the spruce bark belt, which keeps “its shape” and gives it a woody perfume. With some chefs' tips and tricks, as well as a little science, you can learn how to make the most delicious eggs every time. The cheese-ageing is a minimum of 14 days, but to emphasize its typical pepper taste, you have to wait a bit longer… (about 2 months). Louis XIV loves and wants it every day for his meals. It is  wrapped in giant sycamore or chestnut leaves, which facilitates the preservation and maintenance of humidity levels. Gold medal winner at the World Cheese Awards 2015 in France. The Banon cheese is named after a small village located a few kilometres from the Albion Plateau. France near the Pyrénées and Basque country is renowned for its sheep milk's cheeses. In the soft, rind-washed cheese category, it makes its appearance in the XIIth century thanks to Cistercian monks. National pride of the Ile de Beaute, the Brocciu is the only cheese made with whey, which means the Corsican ewes and/or goats whey. The raising of goats was widespread in the region, the cheese is intended to be consumed by the family. Radden Blue Fine Dining Lovers was on the scene to speak to TV chef and 'Bread and Water' movement leader Ljubomir Stanisic. This soft, bloomy rind goat cheese comes from Maconnais and Haut-Beaujolais. So it's not *technically* a blue. Soft rind-washed cheese, the Maroilles is one the oldest cheese of France. Three families of cheese: French cheeses can be divided into three main families: - pressed cheeses (like most British cheeses) - soft cheeses, such as Camembert - blue cheeses to which can be added a number of hybrids or very individual cheeses. Whether you are looking to add new cheeses to your collection or something special for your next cheese plate, here's a quick guide to 10 European blue cheeses that will rock your palate. Semi-Hard French Cheeses Salers. Here is the complete list of cheeses that have an Appellation d'origine controlee. Indeed, during the prehistory and, more precisely, during the Neolithic period (end of the Vth- beginning of the VIth millennium BC) that men expand the cheese manufacturing process. There are now over 400 types of French cheeses, each with a rich local heritage tied to the distinctive terroir, cultures, and people of their storybook towns of origin. But why is there a basin? To keep the cheese, the shepherds decided to wrap it in chestnut leaves, held with a blade of raffia. Made in a traditional French style, the Danish cheese makers use cows milk and inject copper rods into the curds to provide the blue mold. Go well with: Chablis (aperitif), Bourgogne aligoté or Champagne, Recipe idea: Beet crisps and Bouton de Culotte. The mold used to create blue cheese gives it a distinctive odor and bold, tangy flavor. Hailing from the French Alps, it is a great melter and is often added to fondue. Types of Blue Mold Cheese (With Pictures and Names) When it comes to choosing delicious cheese varieties, none can divide opinion as much as blue mold type of cheeses. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. The milk needed for its production comes from cows of Normandy, raised outdoors day and night. Here at Fine Food Specialist we are passionate about cheese and equally about where it is produced. Strong and creamy. All lovers of this cheese will agree with the Maroilles’ brotherhood device “Honni soit qui, without Maroilles, pretends holding loyal table”. It may come as a surprise to see varieties of Emmental cheese protected as a French cheese. Several experiences later, based on rye bread, mold and artificial holes, the Bleu d’Auvergne is born! The first French Edam was made in 1660 in Queyrac in the Medoc and would have inspired northern cheesemakers of France to make the first mimolettes. Nicknamed “Moorish head”, the fatty Holland, the red ball or the gold ball, the Edam gets different cheese-ageing: for a stew quarter edam, you have to count between 3 and 6 weeks, for a half stew edam, it is between 3 and 4 months, and for a stew edam, it is between 9 months and 1 year. The Munster is a soft, rind-washed cheese, composed of raw cow’s milk. Blue cheese is very nutritious and boasts more calcium than most other cheeses. According to legend, a shepherd in love who wanted to seduce his lady left his sandwich composed of rye bread and ewe cheese in a cave where he was resting. So why not try a cup of mulled gin if you haven’t already? Cheese-ageing is 3 months minimum. One of the most well known blue cheeses in the world, the blue d'Auvergne derives its name from the Southern French town where it is produced. Cancoillotte 9. of these seven greats. Shop all English Cheeses. A.O.C. Protected since 1981 and produced only in rural areas, it has almost no crust, a creamy texture and a very strong odor due to the addition of milk from sheep and goats to that of cow's. Chaource 13. 1. Go well with: Dry white wine of Jura, Bourgueil, Saint-Emilion or Graves, Recipe idea: Mont d’Or in the oven (one garlic clove and one tablespoon of white wine). Abondance 2. In the Age of Enlightenment, it’s Diderot who declares the Roquefort “king of cheese”. The cheese sold there is very valued”. Go well with: Sauternes, Banyuls or Gewurztraminer. It is also quoted in the XIXth century, in a publication about cheese transformation beside its fellows, the Maroilles and the Livarot. You have to wait about 15 days minimum of cheese-ageing for a small size, 18 days minimum for a middle size, and 21 days minimum for a big size. As our dear readers, you will find below a little historical note, a list by region of our favourite French cheeses, their history, a wine proposal on the side and recipe ideas. Then, the draining, the Brie de Meaux has a spontaneous draining, whereas the Brie de Melun has a slow draining. Go well with: Madiran, Pecharmant ou Fitou, Recipe idea: Pont l’Eveque roquet-monsieur. In 1849, the abbot Feraud talks about it: “we run in Banon several attended fairs. 9. After the First World War, its production is declining, it was only in the 1950s that it could get its popularity rating back, thanks to a farmer couple, Simone and Robert Berthaut. One year later, the Camembert of Normandy was born for our great pleasure. 7. This gorgeous marbling is a result of a carefully selected strain of Penicillin mold that is added to the milk during cheese production.Â. Follow her lead, she will gladly give you all her good tips! It is a smaller goat cheese and even the smallest cheese of all! Depending on the temperature and climatic conditions of an area, the cheese may take 9-24 months to age. Reblochon’s birth occurs in the XIIIth century, in the Thones valley, Haute-Savoie. C… Mona knows Paris like the back of her hand. It is known in the Middle Ages under the name “craquegnon” and helped to pay the tithe (1010 charter). The Reblochon cheese-ageing is 4 to 5 weeks on a thin, spruce slice. A cheese from the Liébana district in Spain's autonomous Cantabria Valley. In 1793, the Brie becomes important as the magistrate, François Joachim Esnue-Lavallee, references it, “the Brie, loved by rich and poor preached equality before we ever imagined it possible”. While 10 varieties of cheeses might sound like a lot, naming only 10 French cheeses is a feat. 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. 4. Once drained and dried, the whey becomes an easy food to transport and nourishing: cheese! Guillaume de Lorris even quotes him in his famous book, the Roman de la rose, “the good tables were always furnished at dessert of angelot cheeses”. Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character. According to legend, the Roman emperor, Antoine the Pious, died of gluttony, which proves its seniority. For more information, click here (french link). Thanks to the rennets which occur naturally in the animal stomach, used milk turns into curd then into whey. This blue veining is caused by the fungus, penicillium roqueforti, which is introduced into the cheese before it is aged. The red colour of the rind would come from Bordeaux barrels, in which they were conveyed. The minimum cheese-ageing is 30 days. In the XVth century, Charles VI then, Charles VII grant to Roquefort habitants, several privileges. Blue mold cheese was discovered by accident when cheese was left behind in a … It is nicknamed, in 1230, the “Angelot” in reference to a coin. Many familiar generic types, like Boursin, are not covered. History shows that Bouton de Culotte was born thanks to the herds of goat presence in the region. These soft cheeses are best and room temperature and are just waiting to be spread over crackers, crusty bread and fruit. It’s a rare product, which is tasted exclusively at some point in the year (September to May). This pungent blue cheese originated in the south of France. The Cantal is a pressed, uncooked cow’s milk cheese. Go well with: Muscadet or Gros-plant-du-pays-nantais, Recipe idea: Cure fashion mussel casserole. Cheese would be one reason for the sheep, goat and, much later, cattle domestication. Like I said previously, the Cantal can weigh between 35 and 45 kg! This list differs from those of AOCstatus. The Epoisses gains popularity, it is eaten in the Louis XIV court, at Napoleon’s table and gets its famous reputation under the end of the Former Regime. From front to back: blue cheese, Morbier & Emmental. The “egg cups”, refiner ancestors, regularly came to the farms to collect the foodstuffs including the goat cheeses, which were sold later. The Epoisses is a soft, rind-washed cheese, partially washed with Marc de Bourgogne, the magistrate Brillat-Savarin consecrates it “king of cheeses” at the beginning of the XIXth century. Brie de Melun 8. French cheesemakers have been crafting chevre for a thousand years and counting. The XIX century saw the Bleu d’Auvergne’s birth thanks to a farmer from the region, Antoine Roussel, wishing to develop the cheese “bluestain” which, according to him, brings a “special, pleasant and perfumed” taste. Bleu d' Auvergne. All the information about each European cheese in one spot, including taste, texture, pronunciation, and wine pairing tips. The denomination of Munster cheese “Münsterkase” appears between 1573 and 1577. The 'stinky' smell of blue cheese is attributed to a family of molds known as bacterium Brevibacterium linens, the bacteria most often identified with the odor of "smelly feet.". The new video series from Fine Dining Lovers, Flavour Hacking shows you all you need to know about how to cook eggs, how to fry eggs and how to poach eggs. Just add holiday spices and flavours, and serve up a festive Christmas Sangria. Cambozola Cheese – To produce this cheese, heavy usage of cow’s milk is needed. Bleu d'Auvergne (AOC, Auvergne) 3. Related topic : 9 Awesome Cheese Shops in Paris. But it is covered in blue mold, which is why it makes the list. And so, for the sake of you, Dear Reader, and in the name of science and education, I nibbled and scribbled my way through those cheeses, tasting and making notes in order to make this country of ours more goat cheese-aware. Abondance: A firm, fruity and nutty cheese from the French Alps. Behold, the beautiful, sculptural varieties of French chevres. Brie de Meaux 7. Pont l'Evèque - soft cheese, richer than cousins brie and camembert. According to legend, this soft, bloomy rind cheese would be born in Camembert village (Orne), in the Jacques and Marie Harel’s property. During the Middle Ages, farmers were not landowners and they had to pay a “right of use” on the quantity of milk produced and to make their animals graze, which made its production illegal. This cow's milk blue cheese hails from Finland where it is commonly enjoyed with rye crackers. And more importantly, they are deeply connected to and proud of their cheese. Nicknamed “priest cheese”, “cheese of the priest” or “Nantais cheese”, it’s a soft, rind-washed cow’s milk cheese which can be moulded under 3 shapes: a square model with rounded corners, its original shape, a big round model aimed at the cutting sale and a small model aged with Muscadet. Legend has it that a shepherd boy, fascinated by the sight of a pretty girl, abandoned his meal made of bread and sheep's curd in the cave.

french blue cheese names

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