Cheeses are the pride of France. They are known all over the world, as they have an unrivaled taste and aroma.
In French, the word "cheese" sounds like "le fromage" (or in the original - le fromage). It is believed that it comes from a distorted “form”, that is, “formation” or “molding”. And this is no accident. After all, the layout of the curd mass, which is formed as a result of coagulation of milk, into forms is a very important stage in the manufacture of real cheese.
To date, more than 500 types of this dairy product are produced in France. Moreover, each of them is unique in its own way. French cheeses can be soft or hard, young or mature, covered with hard crust or mold, from the milk of goats or cows.
However, experts are surprised not only by the variety of species of this product, but also by the incredible number of its forms. So, French cheeses, the photos of which are presented in this article, are produced in the form of circles, discs, rectangles, drums, squares, standing and lying cylinders, ingots, cones, hearts and triangles.
Why is this product not produced in a single form? The fact is that all French cheeses have their own personal history, life and even character. For example, cheeses such as Brie and Camembert are always made in the form of a disk. Indeed, it is in this form that the product ripens evenly and turns out to be very tasty.
Features of titles
All French cheeses have not only their own character and individual history, but also a unique name. In addition, each product is labeled AOC. It means that this variety owns the Appellation d'origine contrôlée, that is, the Original Controlled Name, which can only be assigned to cheeses that meet all the requirements of current legislation.
Thus, any variety of French cheese should be made only from quality raw materials, that is, milk. Moreover, the entire product manufacturing process must strictly comply with local established recipes and traditions.
Cheese, which has the corresponding French name, can only be produced in the area of France where it was prepared historically.
The first AOC label was assigned to Roquefort cheese in 1925, and the last to Rigott de Condre cheese in 2009.
Classification
Each state has its own cheese classification with its own system and terminology. But most of this product can be easily identified in groups, based only on its structure, types of crusts and the principle of formation, which determines the amount of moisture in the cheese (or the so-called whey).
Based on this system, cheeses from France can be divided into types such as:
- Fresh
- fresh seasoned;
- soft whites;
- semi-soft;
- solid;
- blue;
- flavored.
It is impossible not to say that a particular recipe for French cheese can include either cow or goat or sheep’s milk. In addition, this product can be produced on private farms or in an industrial way.
Fresh Cheeses
To understand what differences are different types of French cheeses, you should consider them in detail.
Fresh cheeses are fairly easy to distinguish from other varieties. After all, they have a white and shiny surface. This product has no crust. As a rule, it is ready for use within a few days or even hours after manufacture.
Fresh cheeses barely manage to show the aroma of the raw materials used in them. Their taste is usually described as sweetish, milky, sour or refreshing.
French soft cheese Bulette de Cambrai refers to fresh cheeses. It is characterized by a high moisture content. Thanks to this, it becomes soft. It is made from cow's milk with the addition of parsley, tarragon, chives and other herbs.
The consistency of fresh cheeses can be loose, crumbly or fibrous. However, often such a product is made in solid form and resembles butter.
Use fresh cheese by spreading on crisp bread. Additionally, it is presented with light fruit wine.
Aged Fresh Cheeses
Unlike fresh cheeses, this species was ripened and dried in cellars with a special regime of humidity and temperature or in special chambers. As a result of this treatment, the product is covered with a crust of yeast and mold.
The most famous representatives of this species are cheeses made in the Loire Valley . As a rule, they are made from goat milk with the addition of aromatic herbs and spices. Such cheeses are wrapped in chestnut or grape leaves, on the surface of which mold forms.
The traditional French goat cheese Saint-Maur-de-Touraine is a classic cheese making. Its surface, sprinkled with ash, is covered with fluffy white mold, as well as spots of yellow, pink and gray pigments. In the process of growth, the snow-white mass becomes more dense. Over time, the lemon flavor inherent in this product acquires a light nutty hue.
Soft white cheeses
Cheeses of this kind are covered with a white crust and have a consistency from granular to almost liquid. They have an unrivaled mushroom aroma. A more tender variety of French cheese has a light shade of young mushrooms and hay, and a more firm and seasoned cream-like soup made from wild mushrooms, with a subtle bitterness of dandelion.
Such a product is made from goat, cow or sheep’s milk. In addition, white cheeses are often made from the milk of camels or buffalo, which undoubtedly determines their color.
The crust of this type of cheese can be either brittle, thin and covered with white mold, or thick, velvety. These factors depend on the exposure of the product and the choice of feedstock.
Young French cheese with white mold has a chalk texture. Although with age, it becomes creamy.
The most striking representative of soft white cheese is the Camembert de Normandy. It is customary to serve with elegant Cote du Ron red wine.
Semi-soft cheeses
These types of cheeses are quite different from each other in consistency and appearance. They are divided into two groups:
- Cheeses with a dry crust, slowly ripening. Their consistency varies from elastic with a soft-nutty sweet taste and a thin crust to hard, tight with a sharp floral taste and a “leather” crust.
- Cheeses with a sticky orange peel. They have a rather soft consistency. The taste of this product is sharp and pungent, with notes of smoke.
A striking representative of semi-soft cheeses is Gaperon. It is produced in Auvergne from cow's milk. The small hemispherical head of this product weighs approximately 400 g. Gaperon has elastic flesh and a dry, hard crust. In the manufacturing process, pepper and garlic are added to it, which give the product a bright taste. Due to the fact that for ripening the cheese is suspended by the fire, it acquires a distinct note of smoke.
Hard french cheese
Large heads of hard cheese in the form of a large wheel, drum or cylinder are found in almost all countries where cheese making is developed. As a rule, they are made from goat, sheep or cow milk. The crust of such a product can be both shiny and smooth, and rough. As they mature, the aroma and taste of hard cheeses becomes complex. Moreover, a product with a very long maturity becomes grainy and even crunchy.
The representative of hard cheese is Conte. This is a delicacy of French cuisine. It is produced in the Franche-Comté region, which is located in the east of the country. After manufacturing, many farmers send this cheese for aging to large dairy companies. In the cellars, it ripens for two years.
The taste of hard cheese depends on its aging. A fully matured product may have a sharp taste. As for the young cheese, it remains soft, milk and nutty.
Blue french cheese
Blue mold refers to penicillins. Unlike white, it does not develop outside, but inside the cheese.
Thanks to blue mold, a huge amount of cheese is created. Most of them are wrapped in foil, which helps to maintain a moist and sticky crust.
Despite the variety of blue cheeses, they all have a sharp and spicy taste, and also have light metallic notes. The salt content in these varieties is much higher than in others. The blue mold present in them gives the product not only an unusual color, but also a strong aroma.
In the context, cheeses with wet crust have irregular cavities and mold streaks. As for varieties with a hard crust, they are more dense.
The most prominent representative of blue cheeses is Roquefort. His homeland are the Southern Pyrenees. In them in the caves, he ripens.
According to legend, this product appeared about two thousand years ago. Carried away by his beloved, the shepherd left his lunch in the form of a slice of bread and a piece of cheese in a cave. He remembered about him only a few days later. Returning, the shepherd found that a greenish mold appeared inside the cheese.
At present, Roquefort is produced with a volume of more than 18 thousand tons per year and exported to almost all countries of the world.
Slices of this cheese are consumed with bread, add various to sauces, sprinkle salads and pasta on them. As a rule, a sautern or port is served to it. Often presented to him and dessert wines. Their sweetish taste hides the harsh and salty smack of cheese, with the result that the aroma of sheep's milk comes to the fore.
Flavored Cheeses
In the 16th century, Dutch cheese makers began to add spices to their cheeses. With this they created an unusual mixture of bizarre fragrances. French flavored cheeses, which are made today, are popular semi-soft and hard varieties, in which fragrant herbs, fruits and other spices were also added.
The most prominent representative of flavored cheese is Bulette d'Aven. To make it, manufacturers use fresh sediment of Mara cheese. It is kneading along with tarragon, parsley, pepper and cloves. After this, the product is formed manually, and tinted with Annato's natural dye and sprinkled with paprika. By the way, it is the last spice that gives the cheese a sharp taste.
Top 10 French Cheeses
French cheese recipe may include completely different raw materials and additives. They determine its taste, color and aroma. The combination of certain ingredients allows you to produce an incredible number of different varieties of cheese, which, in fact, is done by cheese makers.
It should be noted that the inhabitants of France have long formed their personal preferences regarding the presented product. In this regard, we decided to present you the top 10 French cheeses. This rating contains all the cheese classics, which everyone should definitely taste.
First Place - Camembert
This French cow's milk cheese is perhaps the best. It is universal, and therefore enjoys incredible popularity among fans of this product.
The simplicity of production, coupled with the relative cheapness and excellent taste, puts Camembert cheese on the first place in the rating.
Second place - goat cheese, or Le chèvre
French goat cheese takes an honorable second place. After all, it has a very bright and pronounced taste. This product is ideal for summer toasts and salads. Moreover, it is well baked and goes well with a wide variety of wines.
Third place - Breed Basque, or Basque Sheep Cheese
This is a hard cheese, for the preparation of which exclusively sheep’s milk is used. It is quite oily, has a pleasant texture, taste and aroma.
Fourth Place - Conte
This is a hard French cheese, which got its name from the region where it is produced (Franche-Comté). Cows whose milk is used to make this product are grazed at an altitude of more than 400 meters above sea level. They make it in small quantities in cooperative village cheese dairies. The production technology of such cheese has remained unchanged for several centuries.
Conte melts perfectly, so it is often used to prepare delicious French cuisine (various types of soups and pies, fondue, salads, sauces, etc.). Its fruity hue and creamy pulp blend perfectly with white meat, fish and dry wines.
Fifth place - grated Emmental
This cheese has become very popular not only because of its unusual aroma and taste, but also due to the form in which it goes on sale. Indeed, modern housewives do not want to spoil their manicure in order to grate cheese and sprinkle with fried eggs, pasta or scrambled eggs. That is why grated Emmental was placed in fifth place in the ranking of the most delicious and popular French cheeses.
Sixth place - Saint Nectar
This is French cheese made from cow's milk, which ripens within 5-8 weeks. For its manufacture apply rennet starter. Its flesh is very tender and resilient. The cheese has a yellowish color, as well as the taste of hazelnuts, salt, mushrooms and spices.
Typically, such a product goes on sale in the form of a flat cylinder, which has a diameter of 21 cm and a weight of 1.7 kg. All Saint Nectar cheese is covered with a hardened crust.
Seventh place - Cantal
This is a hard cheese, which is a native of central France, or rather the Auvergne region. Its production uses very old recipes and technologies. It has been granted AOS status since 1956. This product is produced both at local dairies and at private farms.
The taste of Cantal cheese directly depends on its aging. For example, a fully ripened product has a rather sharp taste. As for the young cheese, it is very soft, has a nutty and milky aroma.
Such a product requires decent support. Only Burgundy wine is presented to him .
Eighth place - Emmental
This product has a spicy and sweet taste with a characteristic piquancy. The section of this cheese shows large cavities. Their presence is explained by the manufacturing process, as a result of which bacteria emit carbon dioxide. In some countries it is called Swiss, since it was in this state that it was produced first.
In combination with cheese such as Gruyeres, Emmental is used to make fondue.
Ninth place - Rebluchon
This is a French soft cheese made from unpasteurized cow's milk in the Savoy region, which lies at the foot of the Alps. This product has a so-called washed peel. After pressing, it is thoroughly washed in brine.
Initially, Reblochon was made in the valleys of Arly and Thon. Its name comes from the verb reblocher, which in French means "re-milk the cow." According to legend, in the 16th century, peasants paid a tax, which depended on the amount of milk baked. In order to reduce tribute, the cows were not finished in the presence of officials. But after the departure of tax collectors, this process was repeated. It was from this milk that the peasants made the magnificent Rebluchon cheese.
This product is made in the form of a circle, which ripens within 2-4 weeks. The finished cheese has an orange peel with a thin white coating and sweetish pulp.
Tenth place - Roquefort
This is blue french blue cheese. It is ideal for making fresh vegetable salads. In addition, this product is served with toast and white wine. It is made from pasteurized sheep’s milk. After a long exposure, the cheese acquires the taste of hazelnuts.
Now you know what a dozen cheeses are most popular among the French. But in addition to the listed varieties, I would like to introduce others. If our rating had 11th place, then, without any doubt, French soft goat cheese Sainte-Mor-de-Touraine, which has a salty-sour taste and a nutty aroma, would take it. It matures from 10 days to 6 weeks.
In addition, I want to highlight the French soft goat cheese called Chabichou du Poitou. It has a specific smell of milk and a strong nutty aroma.
Popular French cheese with an unpleasant flavor
Vieux Boulogne is the most smelly French cheese made in the city of Boulogne-sur-Mer in Nor-Pas-de-Calais. It is made on the basis of unpasteurized cow's milk and matures for 7-9 weeks. The head of this product is square in shape.
Vieux Boulogne cheese is known worldwide for its strong smell. In the fall of 2004, experts at Crenfield University assigned him the status of "the most smelly cheese."