French cheese is not a food. It is a religion. Actually, a "Co-religion". Along with wine and "L'Amour". So, Dontcha be deceived by the official French motto "Liberté, Egalitie, Fraternities." The French real'raison d'être "to be cheese, wine and love!
Another time for wine and love. Today, we are always' down wit da frommage. Which could be a long, boring Limp of the Squirrel Dookie, if you think about it is more than French cheese days a year. The late French President CharlesDe Gaulle, with typical French logic, once cited this factoid as a reason for his difficulties in the administration of the country. ("Cheese outnumbered bureaucrats .... Film at 11!")
So, instead of a list of all 365 plus cheese (which you find in cheese-o-pedia) are here
Since BG's Cheese French Starter Kit
Cantal - (pro - con-tal), two versions are available. Both from the milk of the Salers (per made - SAL-Airs) cow.
Fermier. Raw (as in pasteurized) and the oldest.
Laitier.Pasturized. (As in un-raw)
Both are semi hard with a soft interior. Close, but not cheddar, Cantal has a strong, tangy, buttery flavor.
Comte - (pro - com - Tay sometimes called) as "Gruyere de Comte, France this unpasteurized hard cheese from the region of Franche-Comté East has a strong, sweet taste.
It is an AOC cheese. Meaning, it is certified by the FrenchGovernment as definitely established in this region from the milk of local cows.
Appellation Origine Controle, in a sentence is an expression for the consumer that the product, be it cheese, wine, or, yes, even chicken, are the real deal local.
ROCHEFORT - (pro - roke - AFor) This is the Rolls-Royce (perhaps even the Bentley) of Bleu (the blue our people frommage) family. Which includes "Bleu d'Auvergne", "Stilton" and "gorgonzola", just to name a few.
Authentic Rochefort isAOC cheese. And as such, must come from the caves of Combalou Rochefort-sur-Soulzon.
Appearance wise, there is a white, crumbly, riddled with veins of green mold. If you have not guessed already - it has a "tangy" taste.
MORBIER - (Mor-bee-a) Another unpasteurized AOC treasure. Rich and creamy with a slightly bitter aftertaste. And a strong "flavor."
Beaufort - (pro - bo - four) Three varieties of this unpasteurized AOC teeth cleaners (honest - askYour dentist!) It's a "Sharpie" taste-wise. Like Gruyère and Comte. And produced in the French Alps.
Chèvre - (pro - Chev-ra) This is the generic name for goat cheese. of which there are about 6 million (ok - maybe a little less) varieties. With textures ranging from Hard Rock to creamy soft. Flavors usually subtle and mild, and often mixed with herbs. Three of the more celebrated are Saint Maure de Touraine, Selles-sur-Cher, and you Crottin Chavignol.
Brebis (Pro - bro-Bee) of the Pyrenees - This lush, semi-structured frim cheese made from sheep's milk in the Pyrenees. Nutty, buttery flavors. Which are absent from the UN pasturized version of Ossau-Iraty.
SAINT MARCELLIN - (pro - san-mar-cell-AN) from the Isere region of the Rhone Valley, this mild, creamy wonder, gets 50% butter fat running progressively with age. Starting off-white and blue and yellow as morphing tempus fugit.
Maroilles - (pro - mar-choice) Outside an orange-redwashed rind. Inside - a strong aroma. Not for the amount of processed cheese.
EPOISSES - Napoleon's favorite cheese. The renowned Epicure Brillat-Savarin was also pretty high on them. Produced by the town of that name in the Côte d'Or region of Burgundy (heavy wine country) These sharp cheese with a soft red-orange color, it is washed in Marc de Burgogne the rind. The local brandy. How "sharp" it is? WWWell ...... it is forbidden by public transport. If this gives you aEvidence.
Even if you're an atheist, you will think it is a god and a heaven where the cheese comes. As your hosts, are with more fervor than a Baptist revival meeting not only preach and extol the virtues of her fav. frommage - passionately but spoil you with their most memorable first hand 'n Cheese personal experiences.
P's' n Q's
It is at this moment, dear reader, you should be devoutly religious attention. Or invite your chances of returning are toast!But be warned, cheese, "even though innocent in appearance, is dense in the real world. A little goes a long, long way. (Especially after a monster French meal!)
Proposed MO
On the first invite, you should be tasting all the goodies. Appreciative nibbles with corresponding "Tres Bonnes interspersed." Your "piece de la resistance" should be raving about frommage particular. (A good faux Rhapsody is sufficient, if not the actual treatment is available.)
The Payoff
This isThey create within the stomachs of your hosts as a person of refined taste and elegance that should definitely be invited back to cheese heaven.
OK - developing a serious French Chow down with dense clumps' o dairy is a step learning curve for us people from "over there". But after you get your head (and teeth) around him - it is as natural as rosé on a hot day.
And we are ready for the "Cheese Wars" now?
Throw Me A Bone Here People!
What are ya thinkin '?
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