Are you ready to embark on a cheesy adventure? I'm talking about an adventure that will take your taste buds on a wild ride and leave you feeling oh-so-satisfied. I'm a self-proclaimed Cheese Yum Bum, and here to share my knowledge with you.
French grocery stores are a cheese lover's paradise, with a plethora of options to choose from. Listed below, I have rattled off a list of cheeses without even breaking a sweat. Let's say I have the Brocante Bug and am a cheese enthusiast. I've tasted them all, and my taste buds couldn't be happier.
While some people come to France for the museums, fashion, pastries, and architecture, I'm here for the cheese. When Chelsea and Martin married, they had a sit-down dinner, a dessert table, and a sprawling cheese table. Unfortunately, I was too caught up in the joy of the moment to notice (I still cannot believe that) the cheese table, where I had purposely bought enormous antique cutting boards for the cater to display the cheese. However, I recall so many snippets of incredible happiness that day that it doesn't matter. If it hadn't been for my brother Zane pulling me aside and saying, "Have you seen the dessert table!!" I would have missed that, too. Sometimes, I wonder where I was that day. Weddings do that, take you on such a profound level of joy that it is like a blur of stardust in the sunshine, unreal. Anyway, I am getting off the subject. Let's go back to cheese.
The French eat cheese daily, and for good reason. It's a healthy, calcium-rich food deeply ingrained in their culture, often shared after lunch or dinner. Each region offers a unique array of cheeses in taste, texture, and color.
Camembert
– Roquefort
– Gouda (Dutch)
– Emmental (most popular)
– Comté
– Cheddar (English)
– Brie
– Parmesan (Italian)
– Saint Nectaire
– Mozzarella (Italian)
– Pont l'Eveque
– Fromage Frais
– Fourme d'Ambert
– Langres
– Mont d'Or
– Brillant-Savarin
– Crottin de Chavignol
– Port Salut
– Feta (Greek)
– Bleu Auvergne
– Cantal
– Beaufort
– Raclette
– Tomme (various types from different regions)
– Coulommiers
– Beaumont
– Fromage Blanc
– Petit Basque
– Banon
– Faisselle
– Etorki
– Chaource
– Buche de Chèvre
– Gorgonzola (Italian)
– Brebis
– Morbier
– Munster
– Livarot
– Burrata (Italian)
– Brie de Meaux
– Cantal (the oldest French cheese)
– Mimolette
– Bourson
– Epoisse
– Saint Felician
– Abondance
– Reblochon
– Saint Andre
– Picodon
– Cabéco
– Ossau-Iraty
– Madame Loik
– Petite Suisse
France is the land of cheese, and it's the impossible temptation of their mouth-watering varieties. From soft and creamy Camembert to nutty Comté and tangy Roquefort, each cheese is a unique experience that tantalizes your taste buds. With over 400 types of cheese, there is always something delicious to scoop up and bring home. Imagine traveling by taking a cheese journey through France.
One of the most well-known regions for cheese in France is Normandy. The region is famous for its rich, creamy cheeses like Camembert, Pont l'Eveque, and Livarot. These cheeses are made with cow's milk and are known for their soft, bloomy rinds and buttery, tangy flavors. These cheeses are often paired with local ciders and wines, complementing their flavors perfectly.
Another region that's famous for its cheese is Brittany. This coastal region is known for its buttery, tangy cheeses like Saint-Paulin, one of the region's most popular cheeses, a firm cheese with a creamy texture and a nutty, milky taste. It was originally produced by Trappist monks working out of their monasteries.
Burgundy, "The King of the Cheeses," is how Brillat-Savarin described Epoisses cheese in 1826. Matured using Marc de Bourgogne (with a distinctive scent), like most cheese, it should be served with a piece of good bread, pure and simple.
In the mountainous region of Auvergne, you'll find a variety of strong, savory cheeses like Bleu d'Auvergne and Saint Nectaire. These cheeses are made with cow's milk and are aged in humid caves to develop their distinctive flavors. They're often paired with hearty dishes like stews and roasts.
Roquefort must be produced exclusively with milk from Lacaune ewes. The Lacaune are well known for their high milk production and ability to adapt to the poor land of the Causses. The milk must come from a farm in the approved Roquefort area.
Savoie is another region that's famous for its cheese. This region is known for its fondue and raclette. Two melted cheese dishes made with local cheeses like Beaufort and Reblochon. These dishes are often served with bread, potatoes, and meats, making them hearty and satisfying.
To learn more about cheese, follow these links.
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