Sheep cheese from the French province. The pride of the French nation is gourmet cheeses

France has an incredible number of different varieties of cheese, and you can talk about each of them endlessly. Among those that are definitely worth trying, several dozen can be mentioned.

Roquefort- sheep cheese, which has noble mold. Real cheese of this variety matures in limestone grottoes in the south of the country for 3 months. Spongy, soft, with piquant cheese, it smells like sheep's milk. It is often used for various sauces, added to pasta and even soup. It is ideal as a snack to whet your appetite. This is gourmet cheese.

Camembert- Normandy cheese, fatty, soft. It matures quite quickly, only 3 weeks. The cheese has a champignon flavor and is supplied in small birch bark boxes. Cheese cannot be stored for long periods of time and should not be added to hot dishes. It makes a great dessert substitute, especially with red wine or cider.

Livaro- cheese with huge history, produced from in Normandy from cow's milk. The cheese is ripened in a wrapping made from specially grown sea reed. It ripens for 1-2 months, is distinguished by an orange-brown hue, has a pungent aroma and a very piquant taste. It goes well with white wine and can replace a good dessert.

Pont l'evêque- another soft Normandy cheese, which is made from cow's milk, is found a little less frequently than the previous two. This is an unusual cheese, the head of which has a strictly square shape; the cheese has a rich golden hue. It takes about a month to ripen, it has a milder taste and a pleasant smell of wet straw. Pairs perfectly with French red wine.

Munster is a soft cheese made from cow's milk, its homeland is Alsace. In order for the cheese to ripen, it takes at least 3 weeks, and the cheese is regularly washed with salted water or even vodka, and also turned over. The cheese has a smoky flavor and a rich golden-orange color. It can be added to potato casseroles and pies, but is also great in pure form as an appetizer with white wine.

San Necter- a cheese that is prepared in the Auvergne province, it is made from high-quality cow's milk. It matures on special bedding made of straw; it is turned over every 5-6 days so that the mold grows evenly. It takes about a month for the cheese to ripen. It has a grayish tint and a completely unusual taste with a slight hint of mushrooms and hazelnuts; its aroma is somewhat reminiscent of oats and straw. Great for dessert and added to baked goods.

Epoisse- a famous cheese that comes from Burgundy, which takes about a month to ripen; however, over-ripening will not spoil it, but will only become covered with a darker crust. The cheese matures in special cellars and is regularly washed first with salted water and then with local apple brandy. It has a rather pungent smell and a strong taste, reeking of spices. Goes well with red wine.

Morbier- pressed cheese that is not cooked. Made from cow's milk. It is prepared in the province of Franche-Comté. His main feature- this is a delicate, thin layer of ash that is located inside the circle. Finding authentic Morbier cheese made by village cheesemakers is not easy, but it is worth the time spent searching. It has a delicate creamy taste, but has a subtle smoky note. Pairs perfectly with red wine.

Tomm- semi-soft cheese, it can be made from sheep, cow or goat milk. It has a grayish crust and a mild taste with a creamy tint.

Cantal- one of the most famous hard cheeses, which in the Auvergne province is made from cow's milk. IN finished form- this is a large, thick-crusted circle with aromatic pulp. Pairs with white wine.

Conte- hard cheese with a brownish crust. To prepare it I use milk from the Montbéliard breed of cows. It takes 4 months for the cheese to mature. Suitable for red wine, it has a delicate aroma with a fruity undertone.

Reblochon- cheese that is prepared in the foothills of the Alps. This is a soft cheese with a thin crust. It is prepared from a mixture of milk from cows that belong to three different breeds. The cheese has a sweetish taste and aroma walnut, goes well with white wine.

Emmental- This is a semi-hard cheese with large holes. The recipe for this cheese is Swiss, but it is also produced in France. It takes three months for the cheese to fully ripen. This cheese is often used for baking, but it is truly versatile and delicious even as a separate dish.

Mimolette- cheese made in Lila from cow's milk. It is distinguished by its bright orange color with a reddish tint, as well as a thick, very exotic-looking crust. Another interesting fact is that during ripening, a small mite operates in the cheese, which makes passages in the pulp. Thanks to them, the cheese gets the opportunity to breathe. Mimolette has a fruity, slightly bitter taste, which makes it ideal with Bordeaux.

Bleu d'auvergne- blue cheese, soft, made from cow's milk. It takes about a month to ripen. It has a creamy, quite spicy and salty taste. Great as a snack, but can also be combined with sweet wine, replacing dessert.

Shabishu- goat cheese with rich history, which is made in the south of France in the province of Poitou-Charentes. In general, many different goat milk cheeses are produced here, and this one is one of the most delicious. Its head has a cylindrical shape. In order for the cheese to ripen, it takes at least 3 weeks; more mature cheese acquires a sharp taste. It is distinguished by the aroma of nuts. For dessert it is served with fig jam, or you can try it with white wine.

Coeur de Chevres- goat milk cheese, has an unusual shape - in the shape of a heart, sprinkled with black ash. The cheese takes a little over a week to mature, giving it a delicate taste. May be served wrapped in a chestnut leaf. Ideal as a dessert with a light wine, preferably red.

Cheese production in France takes place from spring to autumn, and the flavor changes depending on the season. As a rule, goat cheeses are eaten in the spring and early summer, in addition, Reblochon, Brie de Meaux and Comte usually ripen at this time. In summer, the season of more mature varieties of goat's milk begins, the basis of the table is Mimolette and Cantal. By autumn, Munster, Tomme, Brie de Melun and Camembert are usually ready. But in winter comes the time for cheeses that ripen for a long time. These include Roquefort, Livarot, Comte and some other varieties. Of course, any type of cheese can be found in stores all year round, but they are all created with the help of preservatives. Fresh cheeses are sold only in season.

The most fragrant and delicious cheese is a cheese made from unpasteurized milk. Based on the labeling, it is better to choose AOC - this means that the cheese fully complies with the standards that were established centuries ago.

The French's favorite cheese is Emmental; they love Camembert and Brie. It is better to store cheese in the packaging in which you bought it, or wrap it in foil. Cheese absorbs odors, and to preserve its original aroma, it is better to protect it. Before serving, the cheese must be kept at room temperature.

Based on materials from the book by Zh. Agalakova “Everything I Know About Paris”

France produces about 400 types of different cheeses, and each is unique in its own way. This country is the only one in the world that offers this rich variety cheeses made from cow's, goat's, sheep's milk and even combinations thereof. Each region of the country is famous for its own type of cheese. This is the result of traditions that have been passed down from generation to generation and have survived to this day. Normandy (the kingdom of milk and cream) is famous for its Camembert and Pont L'Evêque varieties, the Loire Valley for goat's milk cheeses, and the Alsace region for Munster cheese. The Alpine region is famous for its hard cheeses, which also have a delicate aroma, such as Reblochon. As for the capital of France, the most prestigious cheese in the entire country, called Brie, is produced here. It should be noted that professional cheese producers approach their business very responsibly. After all, France's reputation as a paradise for cheese lovers is well deserved and must be maintained at the proper level.

We bring to your attention information on 66 types of French cheeses. Cheeses of the so-called double and triple fat content. Cheese is considered double fat if it is 60%; triple - 70% or more. These cheeses are suitable for any dish and any meal time.

Bellétoile- soft cheese with triple fat content. Easy to apply. Available in round pieces weighing 150 grams.

Boursault- soft cheese with triple fat content. Available in 240 gram rounds. This creamy cheese is synonymous with a mixture of classic Brie cheese and heavy cream.

Boursin - white cheese double fat from cow's milk with the addition of small crackers. It has a spicy taste, as it contains herbs and pepper.

Brillat-Savarin- round white cheese with triple fat content from Normandy. An oily and elastic structure is characteristic of it.

Excelsior- has something in common with Boursault and Boursin cheeses, but without the addition of spices and herbs. Fat content 72, available in 240 grams.

Fromage de Monsieur Fromage- the production of this small, round, double-fat cheese began 75 years ago in Normandy.

Gervais- as a rule, this cheese is packaged in the form of squares or triangles. Its texture is similar to American cream cheese, but it has a richer flavor and is slightly tangy.

La Bouille- This rich, triple-fat cheese does not have any distinct aroma, but has an inimitable, unique taste.

La Bourse- triple fat cheese with the addition of herbs and garlic. Available in 60g and 150g portions.

Margotin- this cheese contains a mixture of cow's and goat's milk, which turns it into a less fatty and drier cheese. It is also flavored with herbs or pepper.

Petit Suisse- one of the most beloved double-fat cheeses by the French. Its fat content varies from 60 to 75. Available in 30 g packs.

Provencal- another triple-fat cheese, seasoned with either herbs, garlic or pepper.

Tartare- triple fat cream cheese with the addition of herbs or garlic.

Soft cheeses

Soft cheeses, recognized as the most exquisite throughout the world, are rightfully considered the pinnacle of French culinary excellence. They are distinguished primarily by their brownish tint and soft, delicate texture; stored exclusively at room temperature. As a rule, they are served with French bread and fruit (grapes, peaches, pears and apples). Traditional French red wine will highlight the delicate taste of soft cheeses. So here they are:

Bibress- cream cheese that tastes like blue cheese.

Brie- traditionally considered the king of all soft cheeses.

Brie de Meaux- a type of Brie cheese; named after the manufacturing city.

Brie de Melun- another example of a variety of the famous cheese, named after the city in which it is produced.

Bache Lorraine- Reminiscent of Brie in taste and texture.

Cambree- new. A unique combination of Brie and Camembert cheeses, the fat content of which is 50%. It is made in a rectangular shape and weighs 2.5 kg.

Camembert- one of the most popular French cheeses in this category, which is known throughout the world. Produced in the province of Normandy and available in 240 g.

Caprice des Dieux- oval-shaped cheese, slightly fattier than Camembert. With a moldy crust.

Carre de 1' Est- a square-shaped cheese that tastes like Brie, but is simpler. Like most representatives of this category, it is covered with a crust on top.
Chaource is a round-shaped cream cheese covered with a crust. Made in the province of Champagne.

Coulommiers- produced in the same province as Brie. Same in size, similar in taste and texture, but more simplified.

Fol Amour-an oval-shaped cheese, reminiscent of Brie in taste and texture. Made in the north of France.

St. Benoit- This cheese is made from skim cow's milk in the form of a small flat disk. When ready, it has an ivory color and a soft creamy taste.

Valdieue- cheese that resembles Carre de 1’ Est in taste, size and shape.

Valmeuse- another variety of Brie cheese. It is distinguished by the presence of special stabilizers to prevent the saturation of cheeses with ammonia.

Semi-hard cheeses

Smooth, buttery texture and pliability when slicing are the main distinguishing features of this variety of cheese. Moreover, they melt more easily than other cheeses, which invariably makes them attractive for cooking. As for compatibility with other products, semi-hard cheeses are ideal for various snacks, fruits, desserts and French red wine. Most cheeses in this category are covered with an inedible hard rind.

Babybeh- Made exclusively from cow's milk. It has a firm texture and a somewhat piquant taste. Retains freshness for a long time thanks to the red paraffin wrapper.

Bonbel- this cheese is also made from cow's milk. It is larger in size than the previous one, but tastes similar to it. Protected by a yellow paraffin crust.

Chiberta- this cheese is produced in the south of France. Its characteristics: delicate ivory color and many small holes, round when finished. Dark orange wrapper.

Livarot- a famous representative of the province of Normandy, round in shape, with a rich, piquant taste.

Edam Français- rich cheese yellow with a spicy taste and an orange wrapper.

Munster- being a representative of the Alsace province, this cheese has a strong smell, but a weak taste. Square in shape and yellow in color, Munster is sometimes flavored with cumin.

Pont l'Evêque- another cheese that is made in Normandy. Translated from French, this cheese means “Bishop's Bridge.”

Port Salut- this cheese is mentioned more often than others in recipes.

Reblochon- made from cow's milk, small in size.

Royaldieue- its texture resembles Port Salut cheese, but has a higher fat content.

St. Nectaire-another “brother” of Port Salut. The only difference between them is that it has an inedible dark brown crust.

St. Paulin- this cheese differs from Port Salut only in the absence of an orange crust.

Goat's milk cheeses

This category of cheeses is highly valued among cheese connoisseurs around the world. Almost every province in France boasts its own unique goat's milk cheese. They differ in both size and shape. Shapes can be very diverse: pyramidal, cylindrical, flat and round, in the form of a truncated cone. As for the texture of the cheese itself, variations are possible here too: from soft to hard.

Chevres- the most famous cheese in this group. It goes great with desserts, breads and fruits; It is especially recommended to serve it with French wine.

Banon- cheese is round in shape and can be of different sizes. Typically wrapped in chestnut tree leaves and tied with raffia palm fibers.

Capricette- low-fat cheese with a delicate taste.

Shabishu- soft cheese, cone-shaped and small in size. Ideal for desserts. Depending on the age, its taste also varies: from sweet to spicy.

Chèvre au Poivre- this cheese is presented in the form of a pie and is seasoned with pepper, sweet dill (fennel) and rosemary.

Chevrotin- a very popular cheese in this category. It has an unobtrusive aroma, creamy texture and pleasant taste. Fat content 45%.

Montrachet- produced in the province of Burgundy. The shape resembles a cylinder; has a creamy taste. Fine shavings obtained from recycled grapevines are applied on top.

Pyramide- this is the case when the shape influences the name (pyramid). The edible crust is sprinkled with grapevine shavings.

St. Marcellin- Initially, this cheese was made exclusively from goat’s milk, but today combinations of cow’s and goat’s milk are more common. Round in shape, soft in texture, slightly sour in taste.

Sainte Maure- cylindrical cheese with a thin edible crust. With age, the unexpressed taste of this cheese becomes more noticeable.

Blue cheeses

This group of cheeses is so named for the green-bluish color of the cheese mass, which is given to it by mycelium (special types of mold). To prepare these cheeses, the curd mass is seeded with mold spores before ripening and air channels are made inside the cheese mass with long needles or other means. The air allows blue mold to develop inside the cheese. This mold gives these cheeses a special spicy aroma. Blue cheeses are usually semi-soft, often brittle, fragile, especially when refrigerated. Externally, they are riddled with blue-green veins of mold. Most of these cheeses pair amazingly with fruit, bread, unsalted crackers and dessert. In the United States of America, such cheeses are most often used in salads. As a rule, each province in France produces its own blue cheese, which is named after its own name.

Bleu d'Auvergne- Produced in the Auvergne province from cow's milk. It has a rich, pungent taste.

Bleu de Bresse- also made from cow's milk in the province of Bresse. The shape is either cylindrical or rectangular.

Pipo Creme- has a pronounced taste. It is easy to cut as it does not crumble. Plus, it has a thin, edible crust.

Roquefort- “the king of all cheeses,” as the French call it. The most famous blue cheese in the world. It is produced exclusively from sheep's milk in special limestone caves in the south of France, in the province of the same name.

Hard cheeses

A distinctive feature of these cheeses is the presence of a large number of holes. They are ideal for sandwiches and are often mentioned in cookbooks.

Beaumont- This cheese has a special spicy taste. It is characterized by many closely spaced holes and a dark, inedible crust.

Comte- representative of the French province of Jura. It has fewer holes, but is larger - the size of a cherry. Available in large round portions that can reach 35 kg.

Emmental- famous for relatively large holes. Indispensable in making sauces.

Mimolette- cow's milk cheese produced in northern France. The taste and texture resembles the cheddar variety. Darker on the outside, bright yellow on the inside.

Tomme des Pyrénées- large round cheese made from cow's milk with a black inedible crust.

Tom de Savoie- has low fat content.

Cantal- the most famous representative of French cheeses. It has low fat content and is rich in proteins, which makes it most attractive for those who are on a diet. Weighs up to 20 kg.

Processed cheeses

Beau Pasteur- delicate taste, creamy texture and absence of any crust.

Fondu au Raisin- it resembles the taste of crushed grape seeds.

Gourmandise- ideal for desserts. Has a cherry flavor.

Valentina Bondar

French cheeses are the real pride of the country. There are more than 400 species, and each of them is special in its own way. It is not only their number that is striking, but also the variety of forms. Each type has its own own story, in which you can trace everything the smallest details preparing a masterpiece.

Classification

Master cheese makers classify the product in their own way depending on the technology of its production:

Soft with a white coating;
- fresh;
- pressed (not boiled);
- blue (with mold);
- soft without plaque;
- boiled-pressed;
- melted.

It should be noted that this or that recipe for the resulting product contains goat, cow or sheep milk. In addition to all this, production can be concentrated on private farms or in specialized factories.

Forms

Most often, French cheeses look like various geometric shapes. They are presented in the form of a disk, circle, drum, square, rectangle, cone, cylinder and even a heart. The variety of forms is designed to ensure the most uniform ripening of the product, and this is also due to the traditions and history of preparation. For example, at the time of laying the mass, peasants used triangular and rectangular containers, after which this came into constant use. Camembert and brie almost always look like discs. For goat cheeses, cones were often used, since in this case the integrity of the product with its soft and delicate internal consistency can be completely preserved. Hard varieties are represented by large round heads resembling a drum, since in this form it is more convenient to place them in cellars. But nowadays, many masters are beginning to experiment with the form, which subsequently leads to a change in taste and the production of new varieties.

Preparation

To create the best French cheeses, a mesophilic starter culture and natural rennet obtained from the stomachs of calves are used. In the modern world, the last ingredient is often replaced with chymosin, a component produced from special mushrooms. Products in which it is used are very popular among vegetarians, as they are not of animal origin.

For cheeses that use noble mold, the curd mass is not pressed at the time of production. It takes shape well under its own weight, a process experts call self-pressing. Afterwards, spores are introduced into it using spraying (if they were not added at the time of ripening), then the mass is salted and spices are introduced into it. And then everything is transported for maturation to specially prepared cellars, where, after the development and completion of the process, a unique consistency with special taste is obtained.

Semi-solid

An oily and smooth structure, pliability when cutting - these are the main distinguishing characteristics of these types. In addition, they are lighter than other French cheeses, which invariably makes them very attractive for cooking. This product becomes an indispensable addition to fruits, snacks, red wines and various desserts. For transportation, they are covered with an inedible film, which preserves their integrity and helps during transportation.

1. Babybeh - only cow's milk is needed for production. It has a firm texture and a spicy taste.
2. Chiberta - manufactured in the south of France. It has a delicate ivory color and a large number small holes.
3. Livarot - this product comes from the province of Normandy, is made with round outlines and a rich, spicy flavor.
4. Edam Francais - bright yellow, slightly piquant, medium firm.
5. Munster - grown in Alsace, has a strong smell and mild taste. Cheese makers sometimes season it with caraway seeds.
6. Pont l’Eveque - originally from Normandy, translated from French means "Bishop's Bridge".
7. Port Salut - this type is most often recommended for heat treatment.
8. Royaldieue - one of the fattest varieties.
9. St. Nectaire is very similar to Port Salut, the difference is that it has a milder taste.

French goat's milk cheeses

This category is highly valued among gourmets around the world. Almost every province easily presents its own unique product. They differ in both shape and size. When it comes to structure and taste, we can boast of the greatest variety.

1. Chevres - is quite famous in this group. It goes well with bread, desserts and fruits, and is especially recommended to be served with wine.
2. Banon - has a rounded appearance, usually wrapped in chestnut tree leaves and tied with fibers from the Raffia palm tree.
3. Capricette is the lowest fat product with a delicate taste.
4. Chabicho is a small soft French cheese. Ideal for desserts. Depending on the aging, its taste varies, from very sweet to piquantly spicy.
5. Chevre au Poivre - looks like a pie, seasoned with pepper, rosemary and dill (fennel).
6. Chevrotin is a very popular product in this category. It has a fat content of 45%, has a creamy texture, an unobtrusive aroma and a pleasant taste.
7. Montrachet - production is located in the province of Burgundy. It has a creamy hue and is topped with fine shavings from recycled grapevines.
8. St. Marcellin is slightly sour and soft in texture.
9. Sainte Maure - has a thin edible crust and a cylindrical shape. With gradual ripening, the unexpressed taste becomes much brighter.

Blue cheeses

This group got its name because of the same color of the finished mass, which the mycelium gives it. To prepare such delicacies, before ripening, the curd base is seeded with spores, and then air channels are pierced through it using long needles or other devices. They help mold to properly develop and spread inside. Thanks to this additive, the product receives a special spicy aroma and taste. French blue cheese goes well with bread, fruit, desserts and unsalted crackers. As a rule, different provinces make their own version, and craftsmen name it after the place where it was produced.

1. Bleu d'Auvergne - originally from Auvergne, it requires cow's milk for production. It has a sharp and rich taste.
2. Roquefort is the most popular blue cheese. Produced exclusively from sheep's milk in the south of the country in special limestone caves.
3. Bleu de Bresse - the province of Bresse became the ancestor. Has a rectangular or cylindrical shape.
4. Pipo Creme - sharp, easy to cut and does not crumble. Everything has a thin edible crust.

French hard cheeses

Basic distinctive feature This group is the presence of a large number of holes. This type is perfect for sandwiches and is often used for cooking.

1. Beaumont - has a particularly spicy taste; it is characterized by many closely spaced holes and a dark, inedible crust.
2. Comte - ripens in the Jura province. Has holes the size of cherries. It is produced in large rounded blocks that can weigh up to 35 kg.
3. Emmental - perfectly complements sauces with its taste characteristics.
4. Mimolette - made from cow's milk in northern France. The texture is similar to cheddar. The inside is bright yellow and the outside is darker.
5. Tomme de Savoie - valued for its low fat content.
6. Cantal - considered gentle and rich in proteins, which makes it most attractive to those on a diet. The heads weigh up to 20 kg.

Processed cheeses

Made from different types milk, tasty and light.

1. Beau Pasteur - has a subtle aroma, creamy texture, and does not have a protective crust.
2. Fondu au Raisin - its taste characteristics are reminiscent of crushed grape seeds.
3. Gourmandise - simply irreplaceable for desserts, also has a cherry aftertaste.

Tasting

There is a special procedure for this. The cheese is served on one dish before dessert. It must be served with well-baked bread and wine. For such an event, 10-15 different varieties are selected. Most often it is a platter served with white semi-sweet or dry drinks from the same region of France, as they harmonize best together.

Milk selection

Masters of their craft are very demanding of the product from which their masterpieces are made. The main indicators when choosing raw materials are influenced by a large number of factors; it should not be too liquid or obtained through unclean milking. The quality is greatly influenced by the breed of cows and their feeding diet.

In order to make blue cheese, it is not recommended to use milk from Dutch cows, although they give record milk yields, which traders like, but it turns out to be too liquid. The products produced from it are always of low quality, dry and very often ferment. For production, craftsmen use raw materials from local breeds, due to their high fat content and density.

The diet of animals should include silage, fermented feed and cake. IN winter time It is best to feed cows bran, alfalfa, well-dried meadow hay and clover. As a result, the finished product will always be of high quality.

Benefit

There is a lot of evidence that French white cheese is very nutritious, and this also applies to the blue group. With regular use, the risk of developing strokes, heart attacks and other cardiovascular diseases is significantly reduced. The product creates a favorable field for reproduction beneficial bacteria, thereby completely preventing fermentation and dysbacteriosis. And just one slice of cheese can replenish the body with more protein than fish and meat of the same volume. Of course, they go well with wines. Young red Beaujolais is perfect for Camembert, French Brie cheese goes wonderfully with Chateau Clarcke. Roquefort can be combined with dessert

French cheeses have long been the talk of the town. The name sounds like music to the ears of gourmets, and French President Charles De Gaulle said: “How can you govern a country that has 258 varieties of cheese.” His quote dates back to the first half of the 20th century, and today there are even more varieties. There are names of cheeses that have been produced in a particular region of France for centuries, and their names, region of origin and production technology are protected by certificates at the state level.

We present to you a list with photos of the best and most popular varieties of French cheese, which will help you navigate the world of exquisite delicacies and better understand national cuisine France.

Camembert

Perhaps the most famous French cheese, the name of which was given by the area of ​​​​its origin in Normandy. Camembert has a white velvety mold crust, a soft, fatty consistency, delicate taste and a rather pungent aroma, which the French poet Fargues called “the smell of God’s feet.”

Camembert (photo: @realcheeseheads)

Bree

Brie is often confused with Camembert, and it is indeed similar in appearance and texture, but is significantly inferior in expressiveness of aroma and fat content (only 25%). For this reason, brie is considered a more versatile soft mold cheese, which has been known since the Middle Ages.

Bree (photo: @mercato_tlv)

Conte

This hard French cheese is called “Gruyère de Comté” for its similarity to the cheese of the same name. Classic Comté is made from unpasteurized cow's milk and has a pleasant sweetish taste with a nutty aftertaste.

Conte (photo: @bettys_bite)

Roquefort

Another very popular French cheese throughout the world is soft cheese with blue mold. Traditional Roquefort is made from sheep's milk and has a buttery texture and salty taste.

Roquefort (photo: @24cheeses)

Tom de Savoy

Semi-hard cheese of elastic consistency with a white moldy crust and small eyes. Produced in the regions of Savoie and Haute-Savoie. This is the only French certified cheese that can have different fat content - from 10% to 25%.

Tom de Savoie (photo: @gemmy_foods)

Saint-Nectaire

The oldest cheese produced in the Auvergne region of France, it is also called the first farmer's cheese. It has a hard mold crust, semi-soft consistency and pulp with a delicate taste of wild mushrooms or spices. Ideal to serve with Bordeaux wines.

Saint-Nectaire (photo: @osteaddict)

Reblochon

Reblochon de Savoie is a soft cheese from Savoy with a hard, brine-washed rind and an intense aroma. The French village of La Clusaz hosts a separate Reblochon festival, during which cheese is prepared and tasted on site.

Reblochon (photo: @realcheeseheads)

Munster

Munster-Jerome is a soft cheese with a washed orange-red rind and a very pungent aroma. It began to be produced by Italian Benedictine monks in a monastery in the French department of Vosges. Later, the village of Munster appeared on this site, and the cheese received its name.

Münster-Jerome (photo: @julianoschier)

Cantal

Another hard cheese from Auvergne, which is considered one of the oldest varieties in France. Farmer's cantal is made from raw milk, while commercial cantal is made from pasteurized milk. The cheese has a distinct, pronounced taste and aroma; its crust is hard and thick.

Cantal (photo: @melbourneandcheese)

Epuas

Soft, delicate cheese with an orange or brick-red rind, depending on the degree of ripeness. It was first produced by the commune of Époisses in Burgundy and is said to have been Napoleon Bonaparte's favorite cheese. eat it dessert spoon and served with Burgundy wines.

Epuas (photo: @porkewedeli)

Morbier

Morbier, like Comté, comes from the French region of Franche-Comté. This is a semi-soft cheese with a hard crust, which has one “decorative” feature that distinguishes it from many others. A thin strip of crushed charcoal runs down the middle of the cheese wheel. Today this is just a tribute to tradition, but once a strip of soot was a necessary measure.

French peasants made morbier, composing it from two pieces of fermented milk. The first piece was obtained after the cow's evening milking, the second after the morning milking. Thus, the first piece of cheese had to wait one night, and to prevent it from spoiling, it was smeared with a layer of soot on top, and the next day the second piece was placed on it.

Morbier (photo: @saltynsweets)

Shawrs

A soft cheese with a dense white mold rind, which has been produced since the 14th century. The cheese has a delicate, slightly sour taste and a nutty-mushroom aroma.

Shaurs (photo: @yeor.lifestyle)

Mimolet

Mimolet is a recognizable bright orange cheese with a spherical head. Its production began by decree of Louis XIV, according to which it was necessary to create a French analogue of the Dutch edam. To make mimolet have visible differences, they began to add vegetable dye to it. The birthplace of this cheese is the city of Lille in northern France.

Mimolette (photo: @lajambedc)

Valence

Goat cheese in the shape of a pyramid without a sharp top has a delicate taste and aroma. The mold crust of the cheese is dense and has a gray-blue tint due to the fact that it is sprinkled wood ash. Recommended for pairing with white wines.

Valence (photo: @parisismykitchen)

Coeur de Chevres

The name translated from French means “goat heart,” which clearly characterizes this cheese. It is made from raw goat's milk and the cheese head is shaped into a heart shape. The cheese is soft, with a moldy crust, the color varies from delicate white for young and grayish for mature.

Coeur de Chevres (photo: @181delicatessen)

Delis de Bourgogne

"A delicacy from Burgundy" is famous in the regional French cuisine since the 18th century. This delicate soft cream cheese has dense light pulp covered with a velvety crust of mold.

Delis de Bourgogne (photo: @infamousmarysia)

Saint-Félicien

Soft French cheese with a pronounced milky-creamy taste. It is prohibited to add any spices or additives to it that would disrupt the harmony of its taste and aroma.

Saint-Félicien (photo: @111quesos)

Rocamadour

Soft goat cheese with a moldy rind and sour pulp with a delicate nutty flavor. Produced in the department of Lot in Occitania.

Rocamadour (photo: @ruthstameister)

Picodon

Another soft goat's milk cheese produced in the Auvergne-Rhône-Alpes region. It has several varieties that differ in degree of maturity and taste. Young cheese has a light flesh and rind, and as the degree of maturity of picodon increases, its flesh becomes denser and the moldy rind turns blue.

Picodon (photo: @cheesetrotteurs)

Puligny-Saint-Pierre

Soft goat cheese in the shape of a pyramid, for which it is often called the “Eiffel Tower”. The crust is moldy, bluish, the flesh has a slight hazelnut flavor.

Puligny-Saint-Pierre (photo: @cheesetrotteurs)

Crotten de Chavignoles

A soft cheese made from goat's milk, which is usually served with fruit and white wines. The cheese comes from the French village of Chavignol, where it began to be produced in the 16th century.

Crottin de Chavignoles (photo: @osteaddict)

Pelardon

Delicate French pelardon is considered the oldest goat cheese in Europe. In addition, thanks to goats grazing on natural pastures, the cheese is made from environmentally friendly milk, which cannot but inspire the eco-conscious gourmet.

Pelardon (photo: @cheesetrotteurs)

Livaro

A soft cheese from Normandy, which was once called “the meat of the poor”, but today it is a real elite product. Livaro is made from cow's milk; its pulp, depending on ripeness, has a more or less rich yellow-orange hue. The crust of Livaro has a deep orange color due to the vegetable dye that is used to color the product during the ripening period.

Livaro (photo: @moon_yeka)

Layol

Semi-hard cheese made from unpasteurized cow's milk. Layol has a thick brown-gray crust, and the pulp has a sour taste with pronounced hints of aromatic herbs.

Layol (photo: @redvioletblog)

Pont-l'Evêque

Soft cheese made from cow's milk, produced in Normandy. The first mentions of this cheese are found in historical chronicles of the 12th century. It has a washed moldy crust, a sharp aroma and a sweetish aftertaste. Pairs well with cider and red wines.

Pont l'Evêque (photo: @cavebrut)

Bleu d'Auvergne

Blue cheese from Auvergne, which has a less pronounced salty taste compared to other blue cheeses. Its texture is buttery, and the cheese itself has a more delicate taste.

Bleu d'Auvergne (photo: @alain_hess)

Saler

Semi-hard cow's milk cheese obtained from Saler cows. Saler is considered one of the oldest cheeses in France - its history goes back more than two thousand years. The cheese has a deep rich taste and aroma, golden flesh, dense and at the same time soft consistency.

Saler (photo: @quesovaldivieso)

Chevrotin

A soft Savoyard cheese made from raw goat's milk with a spicy, nutty flavor. It has dense, moist pulp with holes, a dense yellow to orange crust, covered with a pronounced coating of white mold.

Chevrotin (photo: @alessandro.grano)

They are the calling card of the country. In France it is impossible to calculate the exact number of cheese varieties; data varies. One thing we can say for sure - there are several hundred varieties, each of which is individual and everyone will find a product to their taste among this variety.

It is worth noting the fact that, according to unspoken rules, each manufacturer protects its product with copyright, which means a patented recipe, so the seemingly same type of cheese will have a unique taste.

Cheese is served in France as an appetizer with wine along with a baguette, and is a separate dish. Usually a cheese plate includes several types of cheese at once, so those who want to do a tasting should definitely order a cheese platter in any restaurant in the capital.

Types of French cheese

The type of French cheese can be determined by several parameters: composition, mold color, hardness, fat content. Let's take a closer look.

French cheeses are made from three types of milk:

• sheep (Brebi Basque, Roquefort)
• cow's (Brie, Camembert, Comte, Livarot)
• goat (Chabichou du Poitou)

Cheeses are also distinguished by the color of the mold:

• white mold (Brie, Camembert, Chabichoux du Poitou)
• blue mold (Roquefort)
• red mold (Cantal, Reblochon)

The hardness of cheese can be:

• hard (Kanthal)
• semi-solid (Brebi Basque, Cantal, Comte)
• semi-soft (Morbier)
• soft (Munster, Mont-d'Or)

By fat content, cheese can be:

• light 20-30% (Brie, Neuchatel),
• normal 40-50% (Brebi Basque, Cantal, Saint-Nectar)
• double fat 60-75% (Excelsior, Brillat-Savarin, Bellétoile, Petit suisse)
• triple fat from 75% (Bouille, Tartar)

Absolutely all cheeses can be distinguished by appearance:

• fresh (Kaibot)
• pressed uncooked (Kantal)
• soft with mold (Seilles-sur-Cher);
• soft with washed rind (Epuas, Venaco);
• blue (Bleu de Causses, Bleu d'Auvergne, Bresse Bleu)
• fused (Cancuayot)

Cheeses are produced in certain locations, which influenced the names of the varieties. Cheeses produced in a certain region or city are considered traditional and are labeled Appellation d’Origine Controlee (AOC in Russian). When buying cheese with this marking, you can confidently say that the production used a traditional recipe that has been developed for more than one century.

Forms of French cheeses

A correctly selected form allows not only convenient storage of cheese, but also ensures uniform ripening and also affects the taste. Goat's milk cheeses are typically formed into cones. This is explained by the fact that soft pulp better preserves the aesthetic appearance of the cheese. For hard varieties, a round or drum shape is used.

French cheeses can be seen in these forms:

• drum
• square
• ingot
• triangle
• cylinder
• cone

How to choose French cheese

In France, buying low-quality cheese is unrealistic. Cheeses are carefully tested and their manufacturers are fully aware of their responsibility to consumers, since French legislation provides for serious penalties for low-quality products. In addition, cheese is the pride of the French, so all cheeses sold in the country are of high quality.

Italian-born chef Marco Cervetti tells not only how to choose cheese, but also how to store cheeses. Useful video for everyone, I recommend watching it.

French cheese price

Below is a list of the most popular French cheeses with estimated prices:

• Camembert - 5.90 euros / 250 g
• Comte - 6.90 euros / 200 g
• Reblochon - 11.80 euros / 450 g
• Roquefort - 9.60 euros / 200 g
• Saint-Nectar - 5.50 euros / 200 g
• Brie – 5.20 euro/200 g
• Cantal - 4.20 euros / 200 g
• Chabichoux du Poitou - 6.40 euros / 150 g
• Neuchatel - 4.60 euros / 200 g
• Mimolet - 6.70 euros / 200 g
• Livaro - 12.90 euros / 500 g
• Munster - 5.90 euros / 200 g
• Morbier - 5.80 euros / 200 g

Where to buy cheese in Paris

If you are traveling around France, the most profitable option would be to buy cheese directly from the manufacturer. In the descriptions of cheeses, we always indicate the area, and as a rule, you will definitely find a private shop with local cheese there.

And if there is no such opportunity to travel around France, then visit a specialized one. This is a whole network of small shops dispersed throughout Paris. Here you will find the widest selection of cheeses. Walking around the city you will probably find other cheese shops, look for the word Fromagerie on the sign.

Cheeses can also be purchased in grocery stores in the following large shopping centers:

Is it possible to bring cheese from France?

What is most often brought from France? It's cheese and wine. And every tourist has a question about how much cheese can be brought from France. The answer is - a lot! The most important thing is that the cheese is in undamaged, original packaging. The permissible weight for one person is 5 kg of cheese.

Cheese tasting

Every year, on March 29, the French celebrate one of their most beloved gastronomic holidays - National Cheese Day. On this day, you can safely go to any restaurant in the capital, where you will be offered a cheese tasting plate of 7-8 varieties of cheese at a very reasonable price. Or go to a cheese fair, where you can purchase a high-quality and rare product at an affordable price.

Popular varieties of French cheeses

We have counted 15 varieties of French cheese that are worth trying in France.

Brie

If you go to the nearest retail store where there is a selection of cheeses, then, for sure, among all the variety you will definitely find Brie cheese. And, most likely, it will be an analogue of the original, because cheese has many varieties, which is why the name itself is used generically.

Brie is a soft cheese made from cow's milk with a fat content of 25%, which is produced in the French province of the same name near Paris. Only two types of cheese produced in the suburbs of Paris are certified by the Appellation d'Origine Controlee: Brie de Meaux and Brie de Melun.

The cheese is easy to recognize by its white noble mold, smell and incomparable taste. It is made in the form of a flat cake with a thickness of 3 to 5 cm, with a diameter of 30 to 60 cm. The taste is dominated by the light taste of ammonia, and a slight smell of ammonia emanates from the cheese crust. The thickness of the cheese also affects the taste; the thinner it is, the spicier it is. The same applies to aging; young cheese does not have any sharpness.

Brie is a popular cheese among the French; it is served both on holidays and at the dinner table. Produced all year round, stored at temperatures +2…-4 °C. Before serving, the cheese must be removed from the refrigerator in advance and wait until the cheese reaches room temperature.

Interestingly, the cheese was revered by royalty, so Brie received the status of the cheese of kings. King Philip Augustus, Queen Margot and Henry IV were delighted with the cheese's flavor spectrum.

Brebis basque

Another large family of hard sheep's milk cheeses produced in southwest France. The most popular cheese in France is Ossau-iraty.

This semi-hard pressed cheese began to be produced by the monks of Belloc Abbey more than 300 years ago.

It is a weighty (2-7 kg!) cylinder with a diameter of 18 to 28 cm, a height of 7 to 15 cm. You can recognize the cheese by its characteristic orange-yellow or grayish rind, aroma and unique nutty-olive taste. The cheese matures from 60 to 90 days in special rooms built from stone in the mountains.

Despite the fact that cheese is produced all year round, the best taste is made in autumn. The fat content of the cheese is 50% and is recommended to be consumed with sweet white wine.

Camembert - Camembert

A soft, fatty type of cheese made from cow's milk. Outwardly it resembles Brie cheese, but has a higher fat content and a specific aroma. It has a mushroom taste and is covered with a white moldy crust on the outside.

In the production of cheese, whole cow's milk is used with the addition of a small amount of skim milk.

Certain parameters are also characteristic of this variety: the thickness of the flatbread is 3.1 cm, the diameter is 11.3 cm, and the weight is 340 grams. To obtain 12 servings of cheese, 25 liters of milk are used.

The main production of cheese occurs from September to May. The correct Caumabert holds its shape when cut and is not stored for long.

Cantal - Cantal

Cantal is one of the oldest French cheeses from the Auvergne region. It is a hard and semi-hard variety, with a strong and tangy creamy taste that only intensifies over time.

Cheese ripening occurs in a cool room for an average of 3 to 6 months, sometimes up to a year. During the ripening process, the cheese wheels are regularly washed with water and turned over.

The cheese is a barrel covered with a thick golden rind with mold and reddish dots, inside there is soft yellow pulp. One head of Cantal cheese reaches a diameter of 50 cm and weight can reach up to 40 kg.

Cantal cheese has several varieties depending on the type of milk used. So, Cantal Fermier farm cheese is made from raw milk, and Cantal Laitier is made from pasteurized milk (commercial version).

It is important that Cantal Fermier farm cheese is cleaned of the rind, as it may contain Listeria bacteria. Cheese made from unpasteurized milk is not suitable for consumption by children, the elderly or people with immunodeficiencies.

Varieties are also distinguished by ripening time. Young cheese ripens in 1-2 months - Cantal jeune; medium or gilded matures in 2-6 months - Cantal doré and aged for more than 6 months - Cantal vieux.

The latter type of cheese accounts for about 20% of total production. At proper storage It may not spoil for 1.5 years, but it can only be purchased in the region; it is very rarely exported.

The fat content of Cantal cheese is 45%. It is used in the preparation of soups, salads, fondue, and it is also added to potato dishes.

In 1980, Cantal cheese received AOC (Authenticity of Origin) certification.

Comte

Comté is a semi-hard cheese made from unpasteurized cow's milk that is produced in the Burgundy-Franche-Comté region of eastern France.

The cheese is made from the milk of certain breeds of cows, which are fed with special plants grown on certain territory. Thus, high-quality milk is used in production, which is the basis for the taste of Comte cheese. The cheese contains calcium, copper, proteins and vitamins B2 and B12.

The cheese wheel is a circle with a diameter of 60 cm, a height of 10 cm and a weight of 40 kg. It takes about 400 liters of milk to produce one wheel of cheese. The cheese is aged for 8 to 12 months on shelves made of spruce boards. During the aging process, the cheese crust is treated with a special solution based on brine. With the correct production technology, eyes are formed on the cheese pulp, the size of which can reach the diameter of a pea or cherry.

The cheese has a sweetish nutty flavor. Depending on the place of aging, as well as on the season, the taste of the cheese can vary dramatically. Thus, six flavor varieties were identified (milk, fruity, herbal, burnt, spicy, animal), each of which complements the taste with 90 different shades. At the same time, you need to remember that no flavorings or flavoring additives are added to the cheese!

The cheese received AOC certification in 1958; after ripening, a special commission of experts evaluates the cheese on a 20-point scale. Thus, cheeses that receive 14 points and above are allowed for sale with a green casein label with the date of production, while the rest are marked with a different label.

Comte is served as a separate dish at the end of the meal. Cheese is also often used to prepare canapés, fondues, salads, and soufflés. Pairs perfectly with vegetables and fruits, white, red and sparkling wine.

Chabichou du Poitou

Chabichoux du Poitou is a goat cheese that has been produced in the Poitou-Charentes region since 1872. Already in 1990 he received AOC certification.

In the production of cheese, goat's milk is used, which is cooled to 20 ° C, rennet is added and left to sour in large vats.

After separation from the whey, the cheese is laid out in cylindrical molds and after two days it is manually salted and transferred from the molds to a drying room for at least 10 days, where the cheese ripens. Usually 2-3 weeks are enough for the bacteria to give the product taste and aroma, but sometimes this period is increased to give a brighter taste.

The weight of one cylinder is 150 grams, fat content is 45%. On top, Chabichou du Poitou is covered with white mold with a grayish-blue tint, and inside there is ivory-colored flesh. The cheese has a pronounced nutty taste and specific aroma. White wine goes well with cheese.

Livarot

Normandy cow's milk cheese Livarot has been produced since the 17th century. At the end of the 19th century, cheese was considered the main source of protein among the poor, but today Livaro cheese is an elite product. In 1975, Livaro received AOC certification.

It is noteworthy that cheese is produced exclusively in the warm season. The cheese is aged from three weeks to two months; during the ripening process, it is constantly turned over and washed with brine.

It is easy to recognize the heads of Livaro cheese by their patterns. Traditionally, the cheese wheels are wrapped in strips of dried cattail leaves to prevent the cheese from settling during ripening. Cheese Livarot bears the rank of colonel, because five stripes in France, like three stars in Russia, correspond to the rank of colonel. Dried leaves are still used to wrap cheeses produced in small batches, but in industrial production use strips of green paper.

You can also recognize Livaro by its rich reddish-yellow color, which is obtained by adding a natural dye from the annatto plant (grows in South America). The pulp of the cheese is yellow-orange. Taste qualities depend on the aging period: the longer it is, the sharper and more aromatic the cheese. The consistency of the cheese is soft, but when sliced ​​it holds its shape.

Livaro is served at the end of the meal as a separate dish. Pairs with Calvados, cider and red wines.

Reblochon

Reblochon is a soft cheese produced at the foot of the Alps, in Savoie.

To make cheese, unpasteurized cow's milk is used, which is left to sour, the resulting mass is crushed, placed in a mold, pressed, washed in brine and left to mature for 2-4 weeks. Reblochon is a circle with a diameter of 14 cm and a height of 3-4 cm. Average weight one head of cheese - 450 grams. Reblochon is also produced with a smaller diameter - 9 cm, weighing 240-280 grams.

A ripe Reblochon can be recognized by its orange crust with a thin white coating and a soft, elastic, oily filling and bright aroma. The cheese has a rich taste, with nutty and fruity notes.

Mimolette - Mimolet

The original Mimolet cheese was first produced by decree of Louis XIV, who required an analogue of edamer, which was prohibited from being imported into the country under Colbert. The distinctive feature between these cheeses was the orange color of the cheese, which was facilitated by the addition of the natural dye annatto.

It is interesting that at the very beginning the cheese was kept for a short time and it turned out soft with a slightly oily consistency, with a nutty and fruity aroma. During the experiments, it was found that with longer aging, the cheese hardens and acquires a bitter taste.

Mimolet is a cheese made from pasteurized or whole cow's milk, during the curdling process not only is dye added, but also, during ripening, cheese mites are specially introduced, which, gnawing through the bark, have a significant effect on the taste. One wheel of cheese weighs about 2 kg. The ripening time of cheese ranges from 2 months to 2 years.

Munster - Munster

The history of soft Munster cheese dates back to 660. It was at this time that in a monastery in the Vosges department the monks produced a unique dairy product. Over time, the village of Munster grew around the monastery, from which the cheese inherited its name.

Cheese production is quite simple. Raw milk was heated to a temperature of 32 °C, poured into wide, capacious containers with a volume of 100-200 liters, and lactic enzymes and rennet starter were added. Within an hour, the milk turned into a curd mass, which was salted and laid out in molds, and then sent to a damp cellar for aging. To speed up the fermentation process, new cheeses were always placed next to the old ones. The ripening time of the cheese varies from 5 weeks to 3 months, during which it is necessary to regularly turn and rinse the cheese with water from the Vosges springs. Thanks to the procedures, the cheese acquires an orange-reddish crust. The longer the cheese matures, the richer the color of the crust.

Munster cheese is made in heads with a diameter of 13-19 cm, a height of 2.4-88 cm, and a weight of 450-500 grams. Sometimes you can find small heads weighing up to 150 grams. When making 1 kg of cheese, 8 liters of milk are required. Cheese is stored at a temperature of 2-6 °C.

Cheese is widely used in cooking: used in pies and salads. When serving, add caraway seeds to Munster.

Mont d'Or - Mont d'Or

Mont-d'Or is a soft cow's milk cheese produced in both France and Switzerland. Its second name among the French is Vacherin du Haut-Doubs - Vacherin du Haut-Doubs.

Cheese production occurs from August 15 to March 15, and can be found on shelves from September 10 to May 10.

The French make cheese from unpasteurized milk, to which they add sourdough. After draining the whey, the cheese mass is pressed, shaped and wrapped with spruce bark, which retains its given shape and imparts special taste. The cheese matures in basements at a temperature of 15°C for 5-7 weeks, during which it is periodically turned over and rubbed with brine.

Morbier

Morbier cheese is produced in the city of the same name, in the Franche-Comté region. This is a pressed semi-soft cheese made from raw cow's milk.

Morbier has been known since 1795. Initially, the product was produced by peasants for individual consumption. In the evening, after milking the cows, the peasants made small cheese preparations; the next day, in the morning, new preparations were laid on top of yesterday's ones. To prevent the first piece from spoiling overnight and insects not landing on it, the cheese was smeared with a thin layer of soot (today they use crushed charcoal), forming a thin crust. Thus, in the cross-section of the cheese you can see a dark layer, which is characteristic only of this type of cheese.

Today, Morbier cheese is produced in only four departments: Loire, Saône et Loire, Jura, Doubs, and Ain. Milk from only two cow breeds is used in production: Montbeliarde and Simmental. To get 11 kg of finished product you need to milk 100 liters of milk.

Raw milk is heated to 40°C, after which the starter is added. To ripen, the cheese is sent to cool rooms, where the cheese ripens for 45 days at a temperature of 7-15°C.

The finished product is a round disk with a diameter of 30-40 cm, a thickness of 6-8 cm. The weight of a massive circle ranges from 5 to 9 kg. The color of the cheese can vary from creamy to yellow. The taste of cheese is affected by aging time, so young varieties of cheese have a sour taste, while more mature ones have a rich, bitter taste.

Morbier goes well with white and red wine. Can be safely used in cooking, when preparing fish and meat. Cheese also goes well with vegetables and fruits.

Neufchâtel - Neufchâtel

Neuchatel is considered the oldest cheese in Normandy; the first mention of it dates back to 1035. You can recognize cheese by its shape, which resembles a heart. The peak of popularity came in the 19th century, when Napoleon was given a basket of Neuchatel cheeses during his visit to Normandy.

The cheese is made from cow's milk, has a dry crust with white mold, and inside there is elastic pulp with the taste of mushrooms.

Cheese production technology has not changed. It is still produced from April to November. Milk is poured into containers in a room where the temperature is maintained at 20°C, rennet and whey are added and wait 2-3 days until the milk begins to curdle. After draining the whey, a special fungus is added to the product, after which the resulting mass is pressed into a mold and laid out on wooden boards. After hand-salting the cheese mass, it is sent to a damp and cool basement.

The ripening of the cheese occurs in 10 days, but to achieve taste and the required fat content (20%) Neuchatel is aged for up to 10 weeks. Cheese aged less than 10 weeks has a fat content of 50%.

Interestingly, cheese has six traditional forms. In addition to the heart, the cheese is made in the form of a barrel, double barrel, briquette, large heart and square.

Neuchatel cheese is served at the end of lunch, before dessert. It is recommended to use it with baguette and red wines.

Roquefort

Roquefort is the most famous blue cheese, which is made from sheep's milk in the province of Rouergue. Cheese production is practically no different from the standards; the main distinguishing feature is the ripening process, which affects the taste of the cheese. The cheese matures in a well-ventilated limestone grotto on oak shelves. The difference between real Roquefort and a fake is the presence of Penicillium roqueforti fungal spores.

The consistency of the cheese is soft and buttery. The taste of the cheese is pronounced, reminiscent of the taste of hazelnuts. The aroma of the cheese is also indescribable.

Saint-nectaire - Saint-Nectaire

Saint-Nectaire became famous back in the 17th century, when Louis XIV and his courtiers learned about the cheese. The semi-soft cheese is produced in the Mont-Dore mountain area. It is also interesting that the cheese production area is the smallest on the AOC list.

The milk of Saler cows is used to make cheese. The milk is heated to 32°C, after which a special starter and enzyme are added. After curdling the milk, the cheese mass is shaped and slightly pressed. Then comes the salting process, for this the cheese is pulled out of the mold, and after the procedure is completed, it is wrapped in cloth and placed back into the mold. Next, the cheese must dry for 3 days and only after that it is sent to ripen on a bed of straw. Saint-Nectaire ripens in 5-8 weeks, at fairly cool temperatures (10-12°C) and high humidity (90-95%). Once a week, the cheese heads are turned over.

To produce one wheel of cheese, 13-14 liters of milk are used. The diameter of the cheese wheel is 21 cm, height 5 cm. Weight - 1.7 kg. A smaller version weighing 600 g is also produced. Cheese made from raw milk has the richest taste of hazelnuts, mushrooms and spices. The fat content of the cheese is 45%.