French cheese names.  French cheeses in pictures

One well-known French politician spoke about how difficult it is to govern a country that has several hundred varieties of cheese. France can rightly be called the capital of cheese making. Here, the dairy product is not treated as an appetizer or a component of a sandwich swallowed in the morning on the go. Eating cheese is a special ritual for the French, and he himself is a full-fledged, highly respected dish that is almost deified.

Classification

In each city and province, moreover, in a small village, their own special type of cheese is created. Some of them are known and loved all over the world. Others are only enjoyed by French gourmets. The technologies for preparing the product are kept in the strictest confidence and are passed on from generation to generation unchanged. In cheesemaking, tradition, experience and reputation are more important than immediate success.

According to the raw materials that are taken for production, cheeses are divided into cow, sheep and goat. In some cases (rarely) milk from two animal species is used. For each variety, it is important to take only certain milk. Animals eat different foods, live in different conditions. The taste and quality of the final product directly and very strongly depends on this.

Traditionally, cheeses are divided into different types, including according to the aging period. They are:

• young;
• fresh with aging;
• soft with hard white rind;
• semi-solid;
• hard;
• cheeses with blue or greenish mold inside (they smell unusual for many);
• flavored (with herbs).

In the capital of fashion and its provinces, you can find all of the listed varieties. If in our country semi-hard varieties are more often used, then the French simply love to spread soft cheese on fresh crispy bread. They have both blue and hard varieties in their favorites.

To be fair, it should be noted that this classification is very common and generally accessible for understanding. But they also divide products into those manufactured in industry and manually. Cheeses can be heat-treated or pressed, or they can age under their own weight. They also reach readiness in different conditions: basements and storages with a special microclimate and temperature, in the sun, in caves, in cells at the factory.

Forms

Many of us are accustomed to the traditional round head of cheese. However, in France there is no such concept. Each type of cheese has a recipe fixed for centuries, color and, of course, shape. There are cheeses of square, rhombic, rectangular, cone-shaped, cylindrical, spherical and other shapes. Recently, even fantasy blanks have appeared, for example, in the form of hearts or ingots.

Such a variety and features of the preparation of each type of product are due. So, the disk form allows the cheese to ripen most evenly. The cone-shaped form is used for sheep cheeses due to the fragility of their structure. And semi-solid and hard cheeses peasant production has long been made in the form of a square or triangle.

It is worth mentioning the color variations of French cheeses. In addition to the usual golden and orange, you can easily find black, white, red, blue, purple, green cheeses here.

There are many aromatic varieties handmade flavored with spices and decorated with herbs. Often each such work of art exists in a single version. And each bar is unique in its taste and appearance.

Description of famous varieties

In France, any cheese has its own history, legend and a clear idea of ​​why it is prepared in this way and not in another way. It is rightly recognized that cheese making in this country is akin to art. It does not like haste and too serious attitude. Light, sparkling notes, like the character of the French themselves, accompany aged basic taste qualities in their cheeses. And the aroma of most varieties with honey, nutty, creamy or herbal notes brings to mind the winged definition of "food of the gods."

Among the great variety of the most magnificent varieties, some of the most famous and beloved, as well as the most rare and even unknown to many, can be distinguished.

• Universal Camembert, made from cow's milk, has earned popular love and popularity both at home and abroad. A rich, but soft taste, a wide range of uses in the preparation of various dishes and an affordable price range have made this semi-solid variety a favorite among many.
• Hard French Comte cheese named after the localization of its production - the Franche-Comté region. This is one of the rarest species. It is produced in very limited quantities in an artisanal way. And the production recipe has remained unchanged for several centuries. The raw material used is the milk of cows that graze at an altitude of about four hundred meters. The cheese has a very tender flesh with a creamy taste and fruity sweetish notes. Due to its good melting properties, the cheese can be used in the preparation of gourmet dishes (including fondue, first courses, gourmet sauces).

• Young Saint Nectaire matures in one to two months and is made on rennet sourdough. The classic yellow color and delicate texture of the cheese are complemented by very bright spicy-nutty flavors. From above, the cylindrical flattened head has a hard crust with a whitish coating.
• Soft Reblochon made from live unpasteurized milk of cows in Savoie located in the Alps. Sweetish cheese is made in the shape of a circle. It ripens no longer than a month and, when ready, has a yellow-orange crust with a whitish coating. The origin of the name of this cheese is interesting. It is believed that it comes from the French word, which is translated by the concept of "repeated milking of a cow." The thing is that in the Middle Ages, peasants were forced to pay a tax after each milking of their cow. But they managed not to milk the cows in front of the inspectors. And when they left, they milked the cow again. From this milk, an excellent Reblochon was prepared.
• Munster cheese - one of the most ancient soft species. It is believed that the monks of the early Middle Ages had a hand in its creation. Meat was forbidden most of the time, so they got the protein they needed from cheese. It is prepared from cow's milk for about three weeks. Twice a day, the heads are washed with water from the source, which is why it is also called "washed". It has a reddish crust and a yellow interior with small holes. Lovers appreciate it for its sharp taste and pleasant aroma.

• Roquefort – well-known noble blue cheese with mold made from pasteurized sheep's milk. It has a salty taste and a strong smell. With a long exposure, this precious variety acquires a nutty flavor. It's perfect on its own or as part of a salad.
• Cantal from the central region of France (Auvergne region) is hard kind . It is produced according to ancient technologies both in large factories and in small cheese dairies. In this case, the taste, of course, will vary and, moreover, depend on the ripening period. How older age cheese, the more pungent taste it has. Young unripe heads have a rather delicate milky-nutty taste.
• Soft and very strongly smelling Emmental will surprise you with a sweet spicy taste with a characteristic piquant zest. When cutting the cheese, you can notice quite large voids. They appear due to the peculiarities of the technological process of preparation, in which special bacteria release the gas escaping through these layers and voids. Traditionally, such a product is made and served in tueskas from tree bark.
• Salers, a rare jewel of traditional cheese making in France. It is known that the history of its manufacture has more than one millennium. To date, it is created only by hand. They make it in small farms in the central regions. It gets its special taste thanks to the milk of cows that feed exclusively on succulent grass in the Alps.

• Francis is an exquisite variety for connoisseurs. It is prepared from a mixture of two types of cow's milk, as a result of which it gets a delicate, creamy, but at the same time very rich taste. And notes of noble mold add a sharp zest to it. They say that he was especially revered at the court of Francis the First himself.
• The legendary Valence, according to the French, was given the uniform by Emperor Napoleon. It happened by accident. After an unsuccessful trip to Egypt, a head of this cheese caught his eye, and he blew off the sharp top of it with a saber. So it turned out the shape of a truncated pyramid. Traditionally, for the greatest safety, the crust is sprinkled with ash, on top of which appears white coating mold. Because of this, the cheese externally has an unusual ashy color. Many will like its taste: delicate, sweet, with the aroma of hazelnuts.
• The pearl of Normandy Livaro has been produced since the Middle Ages. He is often referred to as a "Colonel" for his epaulette-like appearance: his bright orange-yellow head is wrapped in five strips of special grass. Spicy Picodon is made from the milk of goats in the Rhone region. It will delight lovers of spicy taste, which is reflected in its very name. The delicacy has a long exposure and, as it ripens, gets more and more dense pulp and a rich shade of noble taste.
• Fans of the unusual will love another brainchild of medieval monks - Shaurs cheese that appeared in the 14th century. It is beautiful with its bright creamy taste and smell, resembling the aroma of fresh champignons. Small heads up to half a kilogram in weight ripen in dry rooms, buried in straw. In order for the finished product to get its extraordinary smell, it is wrapped by craftsmen in plane tree leaves.

How to choose the most delicious product?

Taste preferences all people are different. Someone will be attracted by the unusual aroma of mushrooms or the taste of nuts, and someone will be attracted by the sharpness of pepper. Others will like the herbal or fruity taste, for others the presence of threads of noble blue mold in the cheese will be important.

If you need to choose a new unusual type of cheese, you should first taste it. In order for the characteristic taste to be revealed correctly, this should be done in accordance with the recommendations of professionals in their field.

They usually choose from a dozen varieties, cut into very thin slices. They are served with well-baked cereal bread. For each type of cheese, a separate fork is given so that the aftertaste does not get lost and taste shades do not mix. Taking cheese from a special plate (or board) should not be done with your hands, but with a special device. This is a cheese knife, but outwardly it resembles a fork with two blunt prongs. It is on it that thin slices are sent to the mouth. Naturally, between samples of two different types, you should wait a while, and not seize one cheese with another.

Fresh varieties are suitable for those who like a soft, delicate taste. They are soft in texture and do not have a crust. Differ in light color and smooth dampish surface. Rarely they have a sour taste, more often - a delicate milky or unopened creamy.

• Fresh aged cheeses also have tender flesh, but are covered with a hard rind.. They have interesting herbal undertones in a sweetish flavor and are usually made from goat's milk.
• Soft cheese can be very different in texture: mealy, grainy, melting. It has an unusual aroma and taste of mushrooms. There are varieties with subtle bitterness.
• Aged varieties have a hint of creamy mushroom soup which is especially appreciated by gourmets all over the world.
• Semi-hard cheeses are almost universal. Having chosen such a head, it is difficult not to please any discerning connoisseur, since there are a lot of them in France. The abundance of flavors, textures and colors will please any collector. Everyone will be able to choose a favorite or new taste for themselves, no matter where they are in the country.
• Hard cheeses will be appreciated by lovers of cooking various complex dishes.. They are usually made in the form of large flat heads with a rough surface. The more impressive the age of the cheese, the better its rich taste with honey, spicy or nutty notes will be revealed.
• Flavored species have become widely known relatively recently.. But their invention belongs to XVI century. Their zest is added to them in the production of various herbs, all kinds of combinations of spices and even pieces of fruit. These additional components in no way interrupt the main taste, but give it a special charm. These cheeses are handmade and sometimes colored with natural dyes.

The French have their own reverent attitude to this favorite delicacy. They will not understand its hasty use in the company of a huge piece of bread and a glass of tea. Cheese is eaten, enjoying every hint of flavor that it carries, like the notes of a rare perfume. The complex taste is revealed gradually, especially in aged varieties. Therefore, it is recommended to eat it in pure form, at least those varieties that you are trying for the first time.

But the French do not consider it shameful to supplement the delicacy with semi-sweet or semi-dry drinks. In their opinion, one taste better helps to open up and set off the other.

In the next video you will find a tasting of the ten best varieties of French cheese.

In France, an incredible number of different varieties of cheese, you can talk about each of them endlessly. Among those that are definitely worth a try, we can mention a few dozen.

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

Camembert- Normandy cheese, fatty, soft. It ripens quite quickly, only 3 weeks. The cheese has a taste of champignons and comes in small boxes made of birch bark. Cheese does not tolerate long-term storage, it can not be added to hot dishes. It is a great substitute for dessert, especially with red wine or cider.

Livaro- a cheese with a great history, produced in Normandy from cow's milk. The cheese is ripened in a winding of specially grown sea cane. It ripens for 1-2 months, has an orange-brown hue, has a pungent aroma and a very spicy aftertaste. It goes well with white wines and can replace a good dessert.

Pont l'evek- another soft Normandy cheese, which is brewed from cow's milk, is slightly less common 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 well with French red wine.

Munster is a soft cheese made from cow's milk, native to 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 taste, the shade is rich golden-orange. It can be added to potato casseroles, as well as pies, but it is also great in its pure form as an appetizer with white wine.

san necter- cheese, which is prepared in the province of Auvergne, it is made from high-quality cow's milk. It ripens on special straw bedding, 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, the aroma is somewhat reminiscent of oats and straw. Great for dessert, it is added to pastries.

Epoisse - famous cheese, which comes from Burgundy, which takes about a month to ripen, however, it will not deteriorate from overripening, but will only be covered with a darker crust. The cheese matures in special cellars, it is regularly washed first with salted water, and then with local apple brandy. It has a rather sharp smell and strong taste, gives off spices. Goes well with red wine.

Morbier- pressed cheese that is not cooked. Produced from cow's milk. It is prepared in the province of Franche-Comté. Its main feature is a delicate, thin layer of ash, which is located inside the circle. Finding the real morbier cheese made by village cheese makers is not easy, but it is worth the time spent looking. It has a delicate creamy taste, but has a subtle smoked note. Pairs well with red wine.

tomm- semi-soft cheese, it can be made from sheep's, cow's or goat's 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 province of Auvergne is made from cow's milk. When ready, it is a large, thick-crusted circle with fragrant pulp. Pairs with white wine.

Conte- hard cheese with a brownish rind. For its preparation I use the milk of 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 tinge.

Reblochon- cheese, which is prepared in the foothills of the Alps. It is a soft cheese with a thin crust. It is made from a mixture of milk from cows that belong to three different breeds. Cheese has a sweet taste and aroma walnut, suitable for white wine.

Emmental It 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 a bright orange color with a reddish undertone, as well as a thick, very exotic in appearance, crust. An interesting fact is that during ripening, a small tick is operating in the cheese, which makes moves in the pulp. Due to them, the cheese gets the opportunity to breathe. Mimolette has a fruity taste, slightly bitter, due to which it blends perfectly with Bordeaux.

Bleu d'auvergne- blue cheese, soft, made from cow's milk. It takes about a month to mature. It has a creamy, rather spicy and salty taste. Great as an appetizer, but can also be paired with sweet wine as a dessert replacement.

Shabishu- goat cheese with a rich history, which is made in the south of France in the province of Poitou-Charentes. In general, many different cheeses are produced here from goat's milk, and this one is one of the most delicious. Its head is cylindrical. In order for the cheese to ripen, at least 3 weeks are needed, more mature cheese acquires a sharp aftertaste. It has a nutty flavor. For dessert, it is served with fig jam, you can try it with white wine.

Coeur de Chevre- cheese made from goat's milk, has an unusual shape - in the form of a heart, which is sprinkled with black ash. The cheese takes a little over a week to ripen, so it has a delicate taste. May be served wrapped in a chestnut leaf. Ideal as a dessert with light wine, preferably red.

Cheese production in France is carried out in spring to autumn, and the taste changes depending on the season. As a rule, goat cheeses are eaten in spring and early summer in addition, reblochon, brie de mo and comte usually ripen at this time. In summer, the season of more mature varieties from goat's milk begins, the basis of the table is Mimolette and Cantal. By autumn, Munster, Tomm, Brie de Melin and Camembert are usually ready. But in winter, the time comes for cheeses that ripen for a long time. Among them are Roquefort, Livaro, Comte and some other varieties. Of course, you can find any kind of cheese in stores all year round, but they are all created with the help of preservatives. Fresh cheeses are sold only in season.

most fragrant and delicious cheese is a cheese made from unpasteurized milk. By labeling, it is better to choose AOC - this means that the cheese is fully consistent with the standards that were set centuries ago.

The most favorite French cheese is Emmental, they love camembert and brie. It is better to store cheese in the package in which you bought it, it is not bad to wrap it in foil. Cheese absorbs odors, and in order to retain its native flavor, it is best to protect it. Before serving, the cheese must be kept at room temperature.

Based on the materials of the book by Zh. Agalakova "All that I know about Paris"

Cheeses.

Abondance (fr. abondance) is a semi-hard cow's milk cheese with a smooth orange-brown rind, produced in the French department of Haute-Savoie. The pulp of the cheese is elastic, tender, slightly creamy ivory or yellowish with holes. The taste is rich, delicate, soft, with a fruity tinge and a nutty flavor.

Banon (French banon) is a soft French cheese made from unpasteurized goat's milk with a dry, straw-colored rind with a light touch of gray-blue edible mold and soft pulp. The cheese ripens in a dark cellar at a temperature of 11-14 degrees Celsius and a humidity of more than 90%. To obtain young cheeses, the ripening period is two weeks, semi-ripe - 4-5 weeks and mature - 6-8 weeks. Banon goes well with fresh fruit or lightly roasted pears. The pouring from black currant blanc de cassis.

France is famous for its cheeses, there are more than 200 varieties of them. Camembert (French camembert) is a variety of soft, fatty cheese made from cow's milk and covered with a fluffy white crust. Has a color from white to light cream. The taste is spicy, spicy, a bit like mushroom. It is believed that the first Camembert was made in 1791 by a Norman peasant woman, Marie Harel.

Brie (fr. brie) - soft cheese made from cow's milk. Characterized by a pale color with a grayish tint under the "noble" white mold. The cheese has a pleasant taste and a slight smell of ammonia. Perhaps Brie is the most popular cheese in France, with more than 10 varieties, but only two types have AOC certification in France (Brie de Meaux and Brie de Melun (Brie de Melun). Brie is very similar to Camembert, but its fat content is much lower. Named in honor of the French province where it was first made.

Roquefort (fr. Roquefort) is a blue French cheese made from sheep's milk and which ripens in limestone grottoes. Roquefort tastes like hazelnuts. For this cheese there is a special "knife" for cutting called roqueforets.

Bethmal (fr. bethmale) - uncooked pressed French cheese made from unpasteurized cow's milk, which has a slightly sweet and sour taste. Red wines, such as Fronton, or whites go great with Bethmal.

Bleu d'Auvergne (fr. Bleu d'Auvergne) is a French blue cheese laced with emerald blue mold veins. The cheese ripens for three months in damp cellars or cellars. Bleu d'Auvergne has a salty taste, but it is very spicy and spicy.

Beaufort (fr. beaufort) - semi-hard boiled pressed French cheese made from unpasteurized cow's milk with smooth and elastic ivory flesh. Beaufort is rich in calcium and protein, so it is recommended for pregnant women, the sick and the elderly. Cheese cannot be grated, in stores it is sold cut into thin slices, but it melts beautifully. It is used in the preparation of various dishes, as well as fondue. Best paired with wines Chablis, Roussette, Apremont, Chignin.

Valence (fr. valencay) - French goat's milk cheese, made in the form of a truncated pyramid. The cheese matures for 4 to 5 weeks in a well-ventilated dryer, for better preservation, the cheese is sprinkled with wood ash. The cheese is covered with a spicy thin crust with blue mold. The taste of valance is delicate, slightly sweet, reminiscent of hazelnuts. The local white wine Sancerre goes best with the cheese.

Vacherin des bauges (fr. vacherin des bauges) is a soft French cheese made from cow's milk, covered with gray mold and produced on farms in the Rhone-Alpes region (in the south-east of France). The cheese ripens after 2 weeks, during which every two days it is smeared with cream, diluted with water. Monthly aged cheese acquires a slight smell of coniferous resin. Red Savoie wine Vin de Savoie or Arbois is great.

Pouligny-saint-pierre (fr. pouligny-saint-pierre) is a French goat cheese with bluish mold, made in the shape of a pyramid. Hence the local name Eiffel Tower". Cheese ripens for 4 to 5 weeks on wooden shelves or straw bedding. The cheese has a dense, slightly moist and aromatic pulp with the smell of goat's milk and the taste of hazelnuts. Young cheese is used to make salads and toasts, mature - with white fruit wines of the Loire Valley such as Sancerre, Touraine and Reuilly.

Venaco (fr. venaco) - French semi-soft cheese made from sheep's milk, sometimes with the addition of goat, topped with a straw-orange crust, ripening from 1 to 2 weeks. The cheese is used for baking, while the more mature cheese is grated for pasta dishes and soups. Venaco goes well with wines: Vin de Corse red, Pinot noir, Côte d "Auvergne red, Sancerre red.

Vinle (fr. Vignelait) is a soft French cheese with a white moldy crust made from unpasteurized goat's milk, produced in Ile-de-France (French island) and Franche-Comté. In the process of making cheese, cream is added, so the cheese is classified as fatty (75%).

Coeur de Chevre (fr. coeur de chèvre) is a soft French cheese made from goat's milk, ripening from 8 days to 5 weeks. The name of the cheese is due to its shape in the form of a heart, because from the French "Coeur de Chèvre" is translated as "Goat's heart". Young cheese has a pale white color, and ripe - bluish. The taste of coeur de chevre is delicate with a slight sourness. The cheese is served with local La Reine des Reinettes apples. It pairs best with light white wines or reds from Poitou.

Vieux boulogne (fr. vieux boulogne) is a French soft cheese made from cow's milk with a bright orange rind, ripening from 7 to 9 weeks and made in the city of Boulogne-sur-Mer in Nord-Pas-de-Calais (in northern France). In the process of making cheese, it is soaked in beer. Vieux Boulogne has gained notoriety as the stinkiest French cheese.

Neufchâtel (fr. neufchâtel) - French soft cheese made from cow's milk with a crust covered with white fluffy mold, with aroma and delicate taste mushrooms produced in Upper Normandy (northern France). The cheese matures for 8-10 weeks and has six traditional shapes: square, briquette, barrel, double barrel, heart, big heart. Neuchâtel is usually served at the end of a meal before dessert. It is consumed with fresh bread and Côtes du Rhône, Beaujolais, Pomerol or Saint-Emilion red wines.

Vieux Pané (fr. vieux pané) is a soft French cheese made from pasteurized cow's milk with a washed orange rind, produced in the department of Mayenne (western France). Cheese has a delicate aroma and piquant taste. Cheese ripens for two weeks. Vieux Panay goes well with wines made from Chardonnay or Sauvignon Blanc grapes.

Cabecou (French cabecou) is a soft French cheese made from raw cow's milk or a mixture of cow's, goat's and sheep's milk, covered with a thin, ribbed crust with white mold and produced on a farm in the historical region of Quercy (in southern France). The kabeka is sprinkled with black pepper and kept wrapped in chestnut leaves. The cheese ripens from 10 to 12 weeks, has a milky-creamy taste and aroma. Pairs well with St Joseph white wines (Marsanne, Roussanne grapes).

Osso-Iraty (fr. ossau-iraty) is an uncooked pressed semi-hard French cheese made from raw sheep's milk with an orange-yellow or grayish rind, produced in the south-west of France. The cheese matures for about 3 months in special rooms that are built of stone in the mountains. Osso Irati has a delicate nutty taste with a touch of olives and a spicy aroma. Most often, cheese is served with sweet wine Jurançon moelleux, as well as Grave, Irouléguy and Herrika-Arnoa wines.

Mont d "Or or Vasren-du-O-Du (fr. Mont d" Or) is a soft French cheese made from unpasteurized cow's milk with a washed crust, produced in France and Switzerland. In Switzerland, this cheese is called Vacherin-Mont-d'Or and is made from pasteurized milk. Cheese is sold in wooden boxes made of spruce. Mont-d'Or has a pleasant creamy taste, reminiscent of pine needles and mushrooms. Cheese is served with boiled potatoes and spread on white bread, and fondue is also made. Best paired with young red wine Beaujolais Nouveau and dry white Jurançon.

Cancuyote (fr. cancoillotte) is a liquid French cheese made from unpasteurized cow's milk, produced mainly in Franche-Comte, but also Lorraine and Luxembourg.

Metton (French metton) is a French cow's milk cheese that is made in Franche-Comté and matures within a few days. Metton cheese is completely low-fat - only 11%.

Cantal (fr. cantal) is a hard or semi-hard French cheese made from cow's milk, ripening from 3 to 6 months, sometimes up to a year, and is made in the province of Auvergne. The cheese inside is pale yellow with a thick golden crust with reddish mold. The flavor of the cheese intensifies with age. There are two types of cantal cheese: cantal fermier - a farmer's cheese made from raw milk and cantal laitier - a commercial one made from pasteurized milk. It is used to prepare soups, salads, potato dishes and fondue.

Saler or high-mountain saler (fr. salers) is an unboiled pressed semi-hard French cheese made from unpasteurized cow's milk, covered with a thick grayish-brown crust, under which there is a soft golden flesh. The minimum ripening period for cheese is 3 months, the maximum is up to 18 months. Saler has a bitter aftertaste and a rich herbal taste. Eat cheese with apples, nuts or grapes. Light wines are also served with cheese: white Saint Péray, rosé Saint Joseph, Saint Pourçain and red Marcillac.

Picodon (fr. picodon) is a soft French cheese made from unpasteurized goat's milk with a small amount of rennet additives, ripening for 2-4 weeks. A young two-week-old cheese has flesh and rind white color, in a more seasoned one, the flesh becomes elastic and acquires a yellow tint, and the crust becomes blue. There are different types of this cheese. It goes best with white wine Saint Joseph blanc or sparkling sweet Muscat Rivesaltes (Muscat de Rivesaltes).

Carré de L "Est (fr. carre de L" Est) is a soft French cheese made from pasteurized cow's milk with a hard, washed rind covered with white mold, originating from Lorraine (a region in the north-east of France). Cheese ripens for five weeks.

La vache qui ri (French La vache qui rit; translated from French means "jolly cow", "laughing cow") is a French processed cheese made from pasteurized cow's milk, produced by the Bel Group. Cheese is made from cream, milk, fresh and aged cheeses and then pasteurized. The company sells cheese in more than 90 countries around the world and is translated into the buyer's native language.

Literal translation from French The word fondue means melted. There are different types and methods of making fondue.

Pelardon or Pelardon-de-Cevennes (fr. pélardon) is a soft French cheese made from unpasteurized goat's milk, produced in the mountains of the Cevennes of the Languedoc Roussillon region (a region in southern France). The cheese ripens for 2-3 weeks in the cellar, where the temperature and humidity are constantly maintained, then it is dried. Pelardon has a sharp aroma. Cheese is served before dessert, as well as for preparing various dishes. Pairs best with Costieres du Gard and Clairette du Languedoc.

Maroy (fr. maroilles) - French cheese with a fat content of 45% from cow's milk with soft, elastic pulp and a washed crust. The cheese is named after the village of Maroy in northern France. Four types of cheese heads are produced: "large cobblestone", "sorbet", "mignon" and "quarter". The taste of cheese is sharp, strong and tart, as well as a specific taste and smell. Maroy is served with Lalande-de-Pomerol, Chateau-neuf du pape, Cahors and Moulis wines. In northern France, it is often consumed with beer or cider. As a rule, cheese is served before dessert with wheat bread and is used to prepare salads and other dishes.

Comte (fr. comte) is a French semi-hard cheese made from unpasteurized cow's milk with a grayish-brown rind, produced in the Franche-Comte region in eastern France, after which the cheese is named. Cheese ripens from 8 to 12 months. The taste of the cheese is sweet.

Mimolette (fr. mimolette) is a hard French cheese made from cow's milk, usually produced in the Lille area in France. The cheese ripening period is from 6 months to 2 years, acquiring a special bitter shade with a fruity aftertaste.

Layol or Tom de Layol (fr. laguiole) is an unboiled pressed semi-hard French cheese made from unpasteurized cow's milk, covered with a grayish-brown rind and golden yellow flesh. The cheese matures for 4-12 months and has a sour taste with hints of mountain herbs - gentian, fennel and thyme. Best paired with Côtes du Rhône and Hermitage, as well as Marcillac, Buzet and Côtes du Frontonnais.

Mont-de-Ca (fr. mont des cats) - unboiled semi-hard pressed French cheese made from unpasteurized cow's milk with a golden crust and small holes. The cheese matures within two months and has a delicate, pleasant taste. Pairs well with dry white Muscat wines or white Graves. Usually cheese is also served with morning coffee.

Crotin de Chavignol (fr. crottin de chavignol) is a soft, unpressed French cheese made from unpasteurized cow's milk. Depending on the ripening period, the cheese has several official gradations: "half dry", "bluish", "blue" and "very dry". Crotin de Chavignoles has a pleasant taste with a slight sourness and a slightly hazelnut flavor. Usually served at the end of a meal with fruit and bread, as well as reheated on a grill on lettuce leaves, and is also used to make pancakes. Pairs well with white Sancerre and Pouilly-Fumé, or Sauvignon Blanc.

Langres (fr. langres) is a soft, unpressed French cheese made from unpasteurized cow's milk that matures for at least five weeks. The cheese has a sharp smell and a piquant taste of smoked bacon. In the center of the cheese head there is a small depression, which is called a "fountain", before serving, vodka is poured into this depression and allowed to soak. Pairs best with Mercurey, Nuits-Saint-Georges or Côte du Rhône red wines.

Coulommiers (fr. coulommiers) is a soft cheese made from unpasteurized cow's milk of pale color with a grayish tint under the "noble" white mold, which got its name from the name of the commune of Coulommiers. Coulomier resembles brie in taste and method of production.

Pont-l "Evek (in Russia it is also called Pont-Leveque) is a soft cheese made from cow's milk with a washed crust. A rather odorous cheese with a pronounced taste, the sharpness and color of the crust of which depends on the ripening period (the more - the more pronounced the taste ).

Livaro is one of the most ancient and famous Norman cheeses. Produced from cow's milk, the texture is soft with a rich golden color with an orange crust. Its sharpness and odor depends on maturation. The peculiarity of this cheese is that it is wrapped five times with sea cane, so that the cheese does not settle during ripening. In France, five stripes corresponds to the rank of colonel, so the cheese has a French-popular name - "colonel".

Morachet (fr.montrachet) is a soft French cheese made from unpasteurized goat's milk with a piquant taste, produced in Burgundy. Morache is consumed fresh with young red (Burgundy) and white (meursault) wine.

Epuas (fr. epoisses) is a soft French cheese made from unpasteurized cow's milk with a washed rind, ripening for 5-8 weeks. The cheese is cut into four parts and eaten with a dessert spoon. Light burgundy wines or slightly sweet white Chablis or Sauternes are better suited to cheese.

Morbier (fr. morbier) is a semi-soft pressed unboiled fatty cheese made from unpasteurized cow's milk, ripening for two months. It differs from all cheeses in that it has a black layer of wood ash. The taste of morbier has a delicate fruity-nutty hue.

Fourme de Montbrison (fr. fourme de montbrison) is a French blue cheese made from cow's milk with a thin dry crust of gray and red, ripening from 4 to 8 weeks. The cheese has a spicy salty taste with the aroma of milk and nuts. Cheese is usually served with a slice of bread and grapes. Sauternes or Rivesaltes wines are best.

Motey-sur-feuille (fr. Mothais sur feuille) is a soft French cheese made from unpasteurized goat's milk in a natural crust. The cheese has an elastic and creamy texture. It is recommended to drink with rose champagne, white and red wines of the former province of Touraine or local.

Rollo (fr. rollot) is a French cheese made from cow's milk, ripening for four weeks. The cheese has a pronounced salty taste with a light pleasant bitterness. Pairs well with Sancerre red wine.

Monster or Monster-Jerome (fr. munster, munster-géromé) is a soft French cheese made from unpasteurized cow's milk with a washed crust, ripening from 5 weeks to 3 months. Cheese is used to prepare various dishes, from which one can distinguish a mixture of jacket potatoes with melted cheese, stuffed pie and various salads.

Reblochon (fr. reblochon) - French soft cheese made from unpasteurized cow's milk with a "washed rind", made in Savoie and ripening from 2 to 4 weeks. Ripe cheese has an orange rind with a thin white coating and a soft, sweetish creamy inside.

Temple (fr. templais) - pressed boiled French hard cheese from pasteurized cow's milk, produced at the Fromagerie Baechler cheese factory in Le Temple-sur-Lo in Aquitaine (southwest France). The cheese has a spicy aroma, straw-yellow pulp. Temple matures for 16 weeks.

Furm d "Amber (fr. Fourme d" Ambert) - French cheese made from cow's milk interspersed with blue mold, topped with a thin dry crust of gray or red. Cheese matures for at least 28 days. Served before dessert and used in the preparation of appetizers, salads, soufflés and as a filling for pancakes. Chinon, Saint Nicolas de Bourgueil, Coteaux du Layon wines are perfect for cheese.

Rigotte de Condrieu (French rigotte de condrieu) is a soft pressed French cheese made from goat's milk, covered with a thin crust of bluish mold.

Selles-sur-cher (fr. selles-sur-cher) is a soft French cheese made from unpasteurized goat's milk, covered with a bluish crust, ripening from 10 days to 3 weeks. It has a tender pulp of snow-white color with a characteristic smell of goat's milk. Selle-sur-cher is served thinly sliced ​​with an aperitif and warm grain bread, or at the end of a meal with other cheeses. White wine Sancerre or young red Chinon are best, as well as Bourgueil and Gamay.

Chabichou du poitou (French chabichou du poitou) is a French goat's milk cheese with a grayish-blue moldy rind and ivory flesh. The cheese matures for at least 10 days, but is usually kept in a dryer for 2-3 weeks. Chabichu-du-Poitou has a strong taste with a nutty aroma and a specific smell of goat's milk. The local wine of the Poitou region (in the west of France), white wine like "Sauvignon" or "Sanscerre" goes well.

Tamier or Abbe de Tamié (fr. abbaye de tamié) is a soft French cheese made from unpasteurized cow's milk on top, covered with an orange-brown crust, made in the abbey of Tamier in the Savoie department (in eastern France). The pulp of the cheese is creamy in color with a small number of holes. Ripens 4 to 8 weeks. Tamier cheese melts well and is used to prepare various dishes, as well as sandwiches and sandwiches. Fruity white wines work well. There are two types of tamier cheese: petit tamier and grand tamier.

Rocamadour (fr. rocamadour) is a soft French cheese made from unpasteurized goat's milk with a crust of natural mold, covered with a white velvety crust. The cheese matures for 1-4 weeks in cellars on wooden shelves. Rocamadour has a slight smell of goat's milk and a spicy taste. The young six-day-aged cheese has a slightly sour pulp with a delicate nutty flavor, while more mature cheese becomes sharper. Cheese goes well with Cahors, Gaillac wine and white Vouvrey are also served.

Shaurs (fr. Chaource) - soft French cheese from unpasteurized cow's milk, ripening from 2 to 4 weeks. It has a delicate, slightly sour taste with the aroma of mushrooms and hazelnuts. Usually served before dessert, and sometimes diced along with an aperitif. Burgundy wines Chablis blanc and Irancy are ideal.

Saint-Nectaire (French saint-nectaire) is a soft unboiled pressed French cheese made from cow's milk. The cheese matures in 5 to 8 weeks. Saint-Nectaire has a hardened crust, smelling of straw and oats, and tender, elastic yellow flesh with the taste of hazelnuts, mushrooms, salt and spices. Red Bordeaux wines St. Estèphe, Pouilly, as well as Coteaux d'Auvergne and Cotes Roannaises.

Sainte Agur is a semi-hard French blue cheese made from pasteurized cow's milk and matured for two months. The consistency is creamy, elastic and pasty with splashes of blue mold. The sharp taste of blue mold harmonizes well with the soft creamy taste of cheese. Always produced in an octagonal shape, packed in foil.

Tom de Bauges (fr. tome des bauges) is a semi-hard, unboiled French cheese made from unpasteurized cow's milk, produced exclusively in the Bauges massif in Savoy (a department in eastern France). The cheese is covered with a grayish rind with some yellow-brown mold. The pulp of the cheese is straw-colored with small holes. The cheese matures within 5 weeks and has a piquant taste.

Sainte-Maure-de-Touraine (Fr. sainte-maure-de-touraine) is a soft French cheese made from unpasteurized goat's milk, covered with a bluish-gray crust of fluffy mold. Cheese ripening time from 10 days to 6 weeks. A straw remains in the head of the cheese, which is used during ripening and plays the role of ventilation. The pulp of the cheese has a salty-sour taste with a nutty aroma. Serve as an aperitif or at the end of a meal. Used to make toast. Local light dry wines are best suited for cheese: white Vouvray and Sancerre or young red Chinon.

Tom de Savoie (French tomme de savoie) is a semi-hard, uncooked pressed French cheese made from unpasteurized cow's milk with a thick grey-brown rind that is not edible and has spots of natural yellow and red mold. The cheese matures within 10 weeks. The pulp of the cheese is tender, elastic and slightly salty, has small "eyes". The smell of cheese is slightly "raw", and the taste has fruity and herbal tones. Pairs best with Savoy and Côtes de Beaune wines. Cheese is also served with sausages, fruits and bread.

Cheese is one of the products that is inherently associated with the image of France, where it is the most consumed dairy product, even ahead of the yoghurts that are so popular these days. 62% of French people eat cheese every day. The average Frenchman eats 24 kg of cheese a year. They say that more than 360 varieties of cheese are produced in France, i.e. If you wish, you can try a new cheese every day of the year. Cheeses differ in the origin of the milk from which they are made, by region and by cooking technologies.

From all the variety, we have selected several popular French cheeses and present them to you:

• Camembert (camembert): it was this cheese, together with a baguette and a beret, that became a component of the image of a Frenchman and France that has developed in the world. This is the most consumed type of cheese in the country, characterized by a soft texture, covered with a hard moldy rind. The history of this cheese began in 1791, when Marie Arel, a resident of Camembert, helped the priest Charles-Jean Bonvoust, who was hiding from the persecution of the revolutionaries. In gratitude, he gave her the secret of making cheese produced in his native settlement - Bree. Over time, cheese production increased. Once Napoleon III tried it, he liked the cheese, and he ordered its delivery to his Parisian palace. The spread and popularization of Camembert was also facilitated by its inclusion in the soldier's diet during the First World War. Camembert is eaten just like that, in combination with cider, it can be with any additives (truffles, nuts, herbs), baked in breadcrumbs and as part of a sandwich.

• Chevre (chevre): cheese made from goat's milk. France is the world leader in the production and consumption of goat cheese. Regions with traditional production of such cheeses are located south of the Loire River. There are a lot of cheeses different kind from goat's milk: young and aged, natural or with various additives (raisins, herbs, peppers, saffron, honey), marinated in olive oil or grape must. Such cheeses can be used in the preparation of salads and sandwiches, tasting in combination with cherry jam or redcurrant jelly. As for wines, it is recommended to combine such cheeses with semi-sweet white wines.

• Brebis basque (brebis basque) - a family of cheeses made from sheep's milk in the Basque country (southwest of France). These are hard cheeses. The most famous representative of this type of cheese is ossau-iraty. It is recommended to taste it with cherry jam.

• Conte (comte): cheese made from cow's milk, produced mainly in the region (hence the name) from the Gruyere family (hard "cooked" cheeses). The conte head has a diameter of 55-75 cm, weighs 32-45 kg, and takes about 450 liters of milk to produce. Historically, these cheeses have been community-produced in regions where cold winters have forced survival and food preservation concerns. Milk, generously received in summer period, went to the production of cheese. Such large cheeses were also easier to transport and sell.

• Mont d'Or - another representative of the region . Hisproduced in the mountainous part of the Oak Department (Haut-Doubs), located on the border with Switzerland; Or is the name of the highest local mountain. It is a soft cow's milk cheese with natural white mold rind. Mont d'Or is so soft that it is usually placed in wooden (spruce) round boxes. Another characteristic feature is the seasonal product, which is produced exclusively between August and March, and can be bought in September-May. During this period, cows spend the winter in stalls, milk yields decrease, therefore, the production of conte cheese becomes impossible, and therefore they switch to the production of cheese of the type of vashren (with a thin white mold). To get a kilogram of cheese, you need 7 liters of milk. Mont d'Or is eaten with bread or warmed up under the names Mont d'Or chaud, Mont d'Or fondue (fondue au Mont d'Or).

• Morbier (morbier) is a pressed cheese made from raw cow's milk, produced in the Jura mountains. It got its name from the small town of Morbier. This cheese has always been produced exclusively in farms. The Morbier farmers sent the leaven left over from the production of the "noble" conte to make smaller cheeses; in the vat, the starter was sprinkled with soot to protect it from insects. Nowadays, this thin layer of soot, which gives the cheese a subtle fruity flavor and a bluish layer in the middle, plays a more decorative role in memory of this ancient method of production. A typical head of cheese weighs about 7 kg. The cheese must mature for at least 50 days.

• Emmantal (emmental) exists in French and Swiss versions. This is a cheese with holes, the secret of the formation of which has only recently been revealed. In 2015, Swiss scientists found that holes in cheese are formed due to gases that release the smallest particles of hay that enter the milk during milking. Grated emmantal is an indispensable product in cooking: it is used in the preparation of casseroles, vegetable soups, pasta, lasagna, pizza, quiche and other savory pies.

• Saint-nectaire (saint-nectaire): uncooked pressed cheese produced in the region. Originally a "peasant" cheese, until the 17th century it was called "rye cheese", because. its aging took place on the straw of this cereal. The cheese gained fame due to the fat content of its pulp and nutty taste. This cheese was one of the Sun King's favorite cheeses. Good on its own, as well as in a salad with tomatoes and even in savory waffles.

• Cantal (cantal): unboiled pressed cow's milk cheese in the form of a high cylinder of 35-45 kg, produced in the region. The fact of the production of this cheese was recorded as early as 1298. Cantal is divided into "young" (aging time from 30 to 60 days), "intermediate" (90 - 210 days) and "old" (minimum 240 days). It is also used in the preparation of various dishes from appetizers to desserts.

• Reblochon (reblochon): this soft cheese is a symbol of the Alps and is produced in Haute-Savoie. Its name comes from the Savoyard word re-blocher, which in the 16th century meant "to milk a second time". According to legend, local farmers had to give the milk from the first milking to the owner (mostly to the abbeys) and secretly carried out the second milking late in the evening in order to get milk for themselves. Then the terms of duty changed, but the essence remained the same: the owner's representatives controlled the volume of milk produced in order to calculate how much cheese to take from this farmer. Accordingly, in order to reduce his dues, the farmer was interested in completing the milking after the departure of the controller. The milk from the second milking is fatter, of better quality, and it was from it that the reblochon was made. Reblochon is part of the regional Savoyard dishes, such as tartiflet (potato casserole).

• Roquefort (roquefort): a well-known representative of blue cheeses. Historically, it is the first cheese to receive the "manufacturing controlled designation" label. This cheese is made only from sheep's milk, noble mold develops inside it. Roquefort is one of the oldest cheeses. There is a legend of its appearance: one shepherd, who prefers to run after women, rather than take care of his sheep, once, rushing after a passing beauty, left his shepherd's lunch in the grotto - bread and sheep's cheese. Returning back after some time, he found his bread and moldy cheese: a special kind of mold Penicillium roqueforti did its job ... Roquefort is also mentioned in the epic about King Charlemagne: during one of his campaigns in Spain, Charlemagne unexpectedly stopped at one bishop. It was Friday, and the prelate had no fish, he did not dare to offer meat, because. it was a fast day, so Karl was served what was in the house, including blue cheese. Karl began to eat cheese, but, thinking that the mold was inedible, he picked it out with a knife. Then the bishop explained to him that exactly what he was throwing away was the most delicious thing in this cheese. Karl tried and appreciated Roquefort, ordering the bishop to send two boxes of such cheese to the court every year ... Much later, Diderot in the Great Encyclopedia in 1742 called Roquefort "the king of cheeses" and "the first cheese in Europe." Now Roquefort is produced only in a place specified by law - in the commune of Roquefort-sur-Soulzon in the mountains of Combalou (Combalou), where there are natural caves with temperature and humidity ideal for roquefort ripening. In these grottoes, the cheese must be kept for at least 14 days. The ideal time to consume Roquefort is from April to October after five months of ripening. It is recommended to take it out of the refrigerator an hour before eating to bring it to room temperature and let the cheese “open up”.

• Brie (brie) is a family of soft cheeses produced in the Brie region. The city of Provins from this region was once the third city in France after Paris and Rouen. Here they minted their own coin and held famous fairs, where they sold locally produced cheeses - the famous brie.

• Mimolet (Mimolette), also called "Old Dutchman" or "Lille ball", is a traditional French cheese produced in the north of France - in the region.This cheese is an imitation of the Dutch Edam cheese, but differs from it in a bright, rich orange color. Cheese is made from cow's milk. The mass of the cheese head is about 2 kg. It has a grayish rind. Received the name from the word "mollet" (fr.) = "soft, gentle". Indeed, young cheese is quite soft, but becomes brittle with age. “Young” mimolet is a cheese that has matured for less than 6 months, “old” - from a year to a year and a half, “extra-old” - over a year and a half. The orange color of the cheese is due to the addition of a natural dye obtained from the grains of the tropical annatto shrub. The porosity of the crust is formed due to the presence of flour mites. Thanks to them, the cheese “perforates” and gets the opportunity to “breathe”, which allows it to be saturated with aromas and acquire a special taste. The best time for tasting is fleeting - April - September (after aging from 6 weeks to 24 months), although, in principle, this cheese is good at any time of the year.

• Neufchatel (neufchatel) - French soft cheese with a moldy crust, made in the Bray region in the north-west of the country. The emblematic shape of the cheese is a heart, but according to the production regulations, bricks, barrels, and squares are also allowed. Also, the regulations define the breeds of cows suitable for this cheese, and their mandatory grazing for 6 months a year. The cheese has a weight of 100 to 600 g and must mature for at least 10 days. The ideal time for its consumption: April - August. Neufchatel is one of the oldest cheeses. According to legend, during Hundred Years War on Christmas holidays, girls gave heart-shaped cheese to English soldiers as a token of their love.

• Chabichou du Poitou It is a soft cheese made from goat's milk with a natural rind. Since 1990, Chabishou from Poitou has been an officially controlled cheese appellation. This is a small (about 150 g) cylindrical cheese, tapering upwards. The name comes from the Occitan cabecou (= "goat"). According to legend, Poitou began to make cheese in the 8th century, when Arab conquerors came to these territories along with their herds. In 732 the Saracens were expelled, but the goats remained. Local pastures favored the production of milk, from which cheese was made, unlike others. Shabishu is made in Poitou from whole goat's milk. Cylinders are formed manually or using special molds. The cheese is salted or aged in saline. On average, the cheese matures in 2-3 weeks. The ideal time for consumption is from April to August. The cheese pairs well with white wines, especially Sauvignon-based wines.

When I was asked how many cheeses are produced in France, my answer was: "Probably more than a hundred." As it turned out, I was very wrong. France produces more than 400 varieties of this product. Each of them is considered unique and exclusive. In France, cheese is made from various types of milk:

- cow,

- goat,

- sheep,

- as well as from their combinations.

In addition, French cheese can be divided depending on the province where it is made, as each region has its own recipes and flavor notes. French cheese makers will prove with absolute certainty that their recipe is the most correct, because it is due to centuries-old traditions that have been passed down from generation to generation, as well as world recognition. Cheeses are divided into types and depending on the percentage of fat content. Subdivided into:

—double fat (60%),

- triple fat content (70%).

It is undoubtedly worth trying every variety, whether it be Camembert, Roquefort, Brie or any kind of goat cheese. In this article I will try to tell you about the most famous varieties of French cheese, which everyone who appreciates taste and aesthetics in this life is simply obliged to appreciate.

Membert: soft taste

Exquisite gourmet Camembert cheese

Cheese Camembert produced in the city of the same name, which is located in Normandy. This variety is among the fat and soft. Made exclusively from cow's milk. Camembert can be distinguished from other varieties not only by its delicate mushroom taste, but also by its light creamy color and white crust. The latter is the famous cheese mold that predominates in this form.

The recipe for making in Normandy has been passed down for centuries. The main ingredient is cow's milk (rarely a little skimmed product is mixed into it). Local farmers can prepare 12 circles of a certain size from 20 liters of milk (as a rule, the weight of one circle reaches 350 grams). Cooking requires the right temperature and weather. Most often it is autumn, winter and spring. Summer is not suitable for this.

The production recipe is quite simple:

- 5 liters of unpasteurized cow's milk;

- temperature 27 degrees Celsius;

- 0.7 ml of rennet (organic thickener).

The clotting procedure in a special form will take approximately 2 hours. The consistency must be stirred after a certain period of time. These steps will help prevent the cream from settling. Having received a clot, it is poured into special molds next to the drying board. Over time, the circle loses weight quite well. After that, the procedure is repeated. The cheese becomes firm and can be salted and turned over. The finished product is stored on the shelves at a temperature of 13 degrees: this allows the development of white mold, which can give off a gray-bluish color.

The date of birth of Camembert is called 1791. Marie Arel, an ordinary Norman peasant woman, risking her own life, saved a monk during the French Revolution. Wanting to thank the girl, the monk told the recipe for a unique dairy product. The locals do not question this legend in any way.

An interesting fact is that in the 20th century cheese was used to treat patients. Doctors believed that the variety could cure even severe ailments. In the city for many years there has been a monument in honor of both the girl and the cheese.

Price : 100 grams of elite French Camembert cheese will cost you about $ 2.

In Normandy looking at LeBourg, 65, you can visit the museum of this cheese. Entrance for adults is about 3 euros, children are free.

The most delicious dish from Camembert can be called "Pie with tomatoes and olives".

Recipe: about 100 grams of Camembert and 10 chopped cherry tomatoes should be added to the puff pastry base. Top with chopped olives and finely chopped garlic. For connoisseurs, you can add basil. In an oven preheated to 200 degrees, the dish is baked for half an hour. The taste is amazing.

Picodon: french sour

Picodon - spicy goat cheese

Picodon is considered a mild French product. It is made from goat's milk. The cities of Drome and Ardèche, located in the foothills of the Alps near the Rhone River, are considered to be the homeland. Officially recognized and carried out the product certification procedure in 1983. Since then, production has only increased every year. Today there are about 6 varieties of picodon. All of them have the famous strong aroma and sourness that gives the cheese nobility and sophistication. The main difference can be called the degree of salinity, as well as age.

The recipe is pretty simple. A little rennet is added to goat's milk, after which the resulting product should thicken in a small form with micro-holes. The drying process lasts about a week, then ripening begins (it lasts from 2 to 5 weeks). The difference is the absence of a specific time limit for exposure. The best representatives of this variety have a yellow color and a bluish crust. As in the previous case, production stops in the summer, as there is no suitable temperature. Therefore, spring and autumn are considered best time for cooking.

Most of the sizes are standard. So, the circle has a diameter of about 7 cm, a thickness of 2 cm and a weight of almost 100 g. The standard fat content of the product is 50%.

An interesting fact about pikodon cheese is revealed by French cuisine. Two types of wine are best suited to it:

- white Saint Joseph blanc;

- sparkling Rivesaltes (muscat sweet).

At the end of July every year you can taste the best picodon in the department of the city Drome where a fair dedicated to this cheese takes place. On it, everyone can determine the best manufacturer.

Price :For 100 grams of this gourmet food, you will have to pay about $ 3.

An interesting recipe with Picodon also came to us from Revolutionary France. It's about about puffs with cheese.

Recipe: Add a few pieces of Picodon, bell peppers, and Provence herbs to the puff pastry base. Having previously greased the finished puff with milk, send it to an oven heated to 200 degrees. After 15 minutes, the dish can be served at the table, garnished with green salad leaves.

Roquefort: the pride of France

Legendary cheese from Roquefort

Roquefort- perhaps the most famous of all French cheeses. It has many features, the knowledge of which allows you to determine the authenticity of the purchase. To begin with, I note that the basis for cooking is exclusively sheep's milk. Previously, this product could only be made in the historical province of Rouergue. Here, for many years, elite breeds of sheep were raised and excellent cheese was made. A technology that originated many millennia ago is still alive today. The locals use an old recipe to make a masterpiece. Time has made its changes. So, some companies began to add cow's milk to the base, but those who know the taste of real Roquefort will not even try the cow product. In addition to milk, mold of a noble variety plays an important role.

The legend of the creation of Roquefort is very beautiful. According to legend, a young shepherd, being with a flock high in the mountains, decided to have sheep cheese for breakfast. Suddenly his attention was drawn charming girl, which passed by the cave that became the home of the guy. Forgetting everything in the world, the shepherd rushed after the girl. A month later, the shepherd returned to the same place again and saw that his breakfast was covered with blue mold. The feeling of hunger made me try a small piece of blue cheese. The taste was amazing. Since then, it has become customary to grow the cheese of the same name near the town of Roquefort.

Recipe: at first there are no differences from the production of other cheeses. Milk turns sour, the cheese mass is separated from it, it is laid out in the necessary containers, salted and left to ripen. This is where the painstaking work of the masters begins. The cheese remains in a limestone grotto, which has a high-quality air ventilation system, for as much as 3 months. Circles are located exclusively on oak racks. During the cooking process, a special fungus Penicillium roqueforti is added.

Interestingly, the cheese is covered with two types of mold at once: white and greenish. The first is located on the surface of the crust, and the second is inside the circle. Inside the mold can not be evenly distributed. The taste of Roquefort is somewhat reminiscent of hazelnuts, and the aroma is similar to the smell of limestone and oak. It is not recommended to cut such cheese with a knife. In France, even such an item as a “roqueforez” appeared, in which a very strong fishing line was stretched instead of a blade. Thus, the mold is not destroyed, and the taste remains full.

Price : for 100 grams of Roquefort you will have to pay at least 6 dollars.

In Paris at 21 PlacedelaMadeleine is an aristocratic luxury cheese shop. Here you can buy fine Roquefort.

A real gastronomic experience can be obtained by combining the taste of roasted pear and Roquefort cheese. The pear must be cut into thin slices, mixed with celery and onions of the same shape. Within 5 minutes, the frying process should be carried out. Roquefort cut into small cubes and add to the cooled consistency. Fill the finished dish with melted honey with a spoonful of lemon juice. It turns out just amazing.

beaufort: "Your Honor"

Alpine cheese Beaufort

Beaufort considered one of the most famous types of cheese in modern France. The cooking process requires a large amount of cow's milk. Belongs to the class of pressed cheeses and has a semi-solid cut structure. The region where the beaufort began to be made is considered Savoy. Unlike most other stories, the founders of the production were monks who knew the recipe since the days of the Holy Roman Empire. Beaufort is named after the village of the same name in the Alps.

Recipe: cow's milk must be unpasteurized. 1 kg of cheese will require 10 times more milk. The temperature should be around 33 degrees. Rennet is used as a thickener. All excess moisture is removed from the product. After thickening, the mass is placed in a linen cloth, covered with a wooden hoop and placed under pressure for less than a day. During this time, the fabric is regularly changed, and the cheese is turned over. After this, the drying process takes place. A salt bath and spruce boards complete the cooking process. I note that the minimum ripening period for Beaufort can be called 5 months. At a 10-degree temperature and regular salt treatment, exposure can be up to two years.

Interestingly, Beaufort is recommended for pregnant women, as it has a beneficial effect on immunity. Cheese is cut into extremely small, very thin pieces. Grate beaufort is considered a very big mistake. Beaufort in France can be used with almost any dish. Apremont and Chablis are considered the best wines for it.

Price for 100 grams will be at least 3 dollars.

The best and real beaufort can be tasted in numerous shops in the province Champagne where many have visited famous people including Pope Gregory XI.

Salad "Gourmet" is considered one of the most famous, where Beaufort cheese is among the ingredients. In order to prepare this wonderful dish, you need to boil potatoes, cool and pour over 100 grams of good white wine. Cheese should be cut into small cubes, should also be done with radishes, add to potatoes. Combine raspberry vinegar, sunflower oil, salt, pepper, fennel, lemon and cumin. Mix it all well with a blender. Warm the salad and pour over the prepared sauce. Voila!

In France, the production of cheese and its eating is considered a real art. I will not argue with this, because the taste palette and appearance of these works of art could only come to the minds of a special nation that appreciates and preserves traditions for many centuries.