How cheese is made in France. French cheeses: description of varieties, production features. The most famous varieties of French cheeses

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 such a rich variety of cheeses made from cow's, goat's, sheep's milk and even combinations thereof. Every region of the country is famous a separate species 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 cheese lover's paradise 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 triple fat. 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- double-fat white cheese made 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; are 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 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%. Manufactured in 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 - cream cheese o round shape, covered with 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 that resembles 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 color ivory 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 yellow cheese with a piquant 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- the same 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 sizes round cow's milk cheese with a black, inedible rind.

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 history, in which you can trace all the smallest details of the preparation of 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 is also associated with 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 modern world the latter 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 of 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, you 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 - soft French cheese small size. 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

The main distinguishing feature of 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 of 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 are selected different varieties. 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 the milk of 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, 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 the proliferation of 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

Soft cheese with a rind of white noble mold. Made from cow's milk. Named after the Brie region east of Paris.

Nowadays, several dozen subspecies of brie are produced in France, not only in the Ile-de-France (Paris region), but also in other parts of the country.

Only two subspecies are protected under the AOC system: Brie de Meaux and Brie de Melun. Both of these subspecies are far from widespread, and buying them can be problematic.

Brie de Meaux is traditionally made in large circles: diameter 35 centimeters, thickness 3 centimeters, weight - 2.8-3 kilograms. The production volume is only 6-7 thousand tons.

Brie de Melun is even rarer, with annual production of only about 250 tons per year. It is better to look for such cheese in cheese boutiques.

Brie de Melun is made in circles: about 27 centimeters in diameter, weighing about 1.5 kilograms. Brie de Melun has a crust with red flecks.

An even rarer option is Brie de Melun in the form of Brie Noir (black brie), this is a long-aged brie cheese - from 2 months to a year. It is believed that its taste and aroma are the brightest.

Bringing brie cheese home from France is not an easy task. The fact is that brie is very soft, and bacteria and mold spread very quickly in it. It is recommended to store brie only in the refrigerator at a temperature of +4-+2 degrees. It is believed that if brie is heated, it has already lost its delicate taste and aroma. Naturally, there will be no refrigerator on the plane during the flight home.

Manufacturers strongly recommend that brie be eaten within a maximum of a week after ripening. Although the shelf life of brie is 6-8 weeks, after a week it loses its taste and begins to taste bitter. Attention! Check the production date and buy only the freshest brie.

The price of regular (mass) brie in France is 7-9 euros per kilogram. For Brie de Meaux - 20-30 euros per kilogram, for Brie de Melun - 25-35 euros per kilogram.

1st place - Camembert (Camembert)

World famous soft cheese from the city of Camembert in Normandy in northern France. Made from cow's milk.

Only one subspecies of Camembert is protected by the AOC system - “Camembert de Normandie”, it is produced in small quantities - only about 5,000 tons per year. The reason for this is very stringent AOC requirements. Camembert de Normandie can only be prepared with fresh milk. Other subspecies are also prepared from pasteurized milk. The Camembert Le Châtel variety is considered very good.

The first feature of Camembert is its shape. Unlike all previous cheeses, which are prepared in large circles (wheels), cylinders or balls, Camagbert cheese is made in small packages. Typical size: diameter - about 10 centimeters, thickness about 3 centimeters, weight about 250 grams.

It is most convenient to transport Camembert; over time it only gains flavor and aroma. He can easily lie without a refrigerator.

The smell of Camembert is both its famous feature and the subject of many jokes. The smell is formed by a whole bunch of substances. Among them is isovaleric acid, which is “responsible” for the smell of sweat. When they say that Camembert smells like stale socks, this is absolutely true.

One more distinguishing feature Camembert is a white crust formed by the mold Penicillium camemberti. Until the 20th century, when scientists learned to control mold, Camembert did not have any white crust. The crust was blue-gray or brown. Nowadays, white crust is the standard. The crust is completely edible.

It is believed that Camembert was invented by a woman named Marie Haren. A priest from the city of Brie came to her and shared the secrets of making Brie cheese. Marie decided to make her own version. Camembert became a part of French culture during the First World War, when this cheese was included in soldiers' rations.

The price for Camembert de Normandie AOC is 6-7 euros per package of 250 grams. Other varieties can cost from 1.5 to 6 euros, the range here is huge.

The generation whose childhood was in the 90s knows the name “Roquefort” best, although few have tried or even seen this cheese. But everyone remembers the animated series “Chip and Dale”, where that was the name of one of the characters who clearly suffered from an addiction to cheese;

The generation of the 2010s will know Camembert much better. This is the favorite cheese of pet (kwani) Flak from the animated series “Lady Bug and Super Cat”;

If you stock up on a calculator and go to the nearest Russian supermarket, you will discover an amazing fact - Russian analogues (import substitution) of French cheeses are not cheaper, but even more expensive than the originals!

If you are aiming to buy a specific variety during a trip to France, we advise you not to run around and look in stores, but to order it in a French online store. Fortunately, there are a lot of them in France now. Use the auto-translator in your browser;

Enjoy tasting French cheeses, and read our interesting articles about France ( links below).

Cheeses.

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

Banon (French banon) is a soft French cheese made from unpasteurized goat milk with a dry, straw-colored rind with a light coating of blue-gray edible mold and soft pulp. The cheese matures 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 baked pears. It is paired with Blanc de Cassis blackcurrant liqueur.

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

Brie (French brie) is a soft cheese made from cow's milk. It is 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. Brie is perhaps 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 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 (French Roquefort) is a French blue cheese made from sheep's milk and ripened in limestone grottoes. Roquefort tastes like hazelnuts. For this cheese there is a special “knife” for cutting called a roqueforez.

Bethmale (French bethmale) is an uncooked pressed French cheese made from unpasteurized cow's milk, which has a slightly sweet and sour taste. Red wines, such as Fronton, or white wines go perfectly with betmal.

Bleu d'Auvergne (French Bleu d'Auvergne) is a French blue cheese riddled with emerald-blue veins of mold. The cheese matures within three months in damp basements or cellars. Bleu d'Auvergne has a salty taste, but it is very spicy and spicy.

Beaufort (French beaufort) is a semi-hard boiled pressed French cheese made from unpasteurized cow's milk with smooth and elastic ivory-colored pulp. Beaufort is rich in calcium and proteins, so it is recommended for pregnant women, the sick and the elderly. The cheese cannot be grated; in stores it is sold cut into thin slices, but it melts perfectly. It is used in cooking various dishes, as well as fondue. Pairs best with Chablis, Roussette, Apremont, Chignin wines.

Valence (French valencay) is a French cheese made from goat's milk, made in the shape of a truncated pyramid. The cheese matures for 4 to 5 weeks in a well-ventilated drying room; 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 Valence is delicate, slightly sweet, reminiscent of hazelnuts. The local white wine, Sancerre, goes best with the cheese.

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

Puligny-Saint-Pierre (French pouligny-saint-pierre) is a French goat's milk cheese with bluish mold, made in the shape of a pyramid. This is where the local name " eiffel tower"The cheese matures for 4 to 5 weeks on wooden shelves or straw mats. The cheese has dense, slightly moist and aromatic pulp with the smell of goat's milk and the taste of hazelnuts. Young cheese is used for making salads and toasts, mature cheese is used with white fruit wines of the Loire Valley like Sancerre, Touraine and Reuilly.

Venaco (French venaco) is a French semi-soft cheese made from sheep's milk, sometimes with the addition of goat's milk, topped with a straw-orange crust, ripening for 1 to 2 weeks. The cheese is used for baking, and 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.

Vigne (French vignelait) is a soft French cheese with a white mold rind made from unpasteurized goat milk, produced in Ile-de-France (Island of France) and Franche-Comté. During the preparation of cheese, cream is added, so the cheese is classified as fatty (75%).

Coeur de Chevre (French coeur de chèvre) is a soft French cheese made from goat's milk, ripening from 8 days to 5 weeks. The cheese got its name due to its heart-shaped shape, because “Coeur de Chèvre” is translated from French as “Goat’s heart.” Young cheese is pale white in color, while ripe cheese is 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 (French vieux boulogne) is a French soft cheese made from cow's milk with a bright orange rind, ripening for 7 to 9 weeks and produced in the city of Boulogne-sur-Mer in Nord-Pas-de-Calais (in northern France). During the manufacturing process, cheese is soaked in beer. Vieux Boulogne has gained fame as the stinkiest French cheese.

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

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

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

Osso-Iraty (French 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, which are built from stone in the mountains. Osso-Irati has a delicate nutty taste with a hint of olives and a spicy aroma. Most often, the cheese is served with the sweet wine Jurançon moelleux, as well as Grave, Irouléguy and Herrika-Arnoa wines.

Mont d'Or or Vacherin du Haut Doux (French Mont d'Or) is a soft French cheese made from unpasteurized cow's milk with a washed rind, produced in France and Switzerland. In Switzerland, this cheese is called Vacherin-Mont-d'Or and is made from pasteurized milk. The cheese is sold in wooden boxes made of spruce. Mont-d'Or has a pleasant creamy taste, reminiscent of pine needles and champignons. Cheese served with boiled potatoes and spread on white bread, and also make fondue. Pairs best with young red wine Beaujolais Nouveau and dry white Jurançon.

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

Metton (fr. metton) is a French flowing cheese made from cow's milk, which is made in Franche-Comté and matures over several days. Metton cheese is completely low-fat - only 11%.

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

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

Picodon (French 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 a white pulp and rind, while a more mature cheese has a soft, yellowish tinge and a blue rind. Eat different types this cheese. It goes best with white Saint Joseph blanc or sparkling sweet Muscat de Rivesaltes.

Carre 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 north-eastern France). The cheese matures for five weeks.

La vache qui rit (French La vache qui rit; translated from French - “cheerful 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 translates it into the buyer’s native language.

The literal translation from French of the word “fondue” means “molten.” There are different types and methods of preparing fondue.

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

Maroi (fr. maroilles) is a French cheese with a fat content of 45% made from cow's milk with soft elastic pulp and a washed rind. The cheese is named after the village of Maroy in northern France. They produce four types of cheese: “big cobblestone”, “sorbet”, “mignon” and “quarter”. The taste of the cheese is sharp, strong and tart, as well as a specific taste and smell. Maroi 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 (French comte) is a French semi-hard cheese made from unpasteurized cow's milk with a grayish-brown rind, produced in the Franche-Comté region in eastern France, after which the cheese is named. Cheese matures from 8 to 12 months. The cheese tastes sweetish.

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

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

Mont de Ca (French mont des cats) is an uncooked 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 is tender, good 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 period of ripening, the cheese has several official gradations: “half dry”, “bluish”, “blue” and “very dry”. Crotin de Chavignolles has a pleasant taste with a slight sourness and a slightly nutty aftertaste. Typically served at the end of lunch with fruit and bread, grilled on lettuce, and also used to make pancakes. Pairs well with white wines Sancerre and Pouilly-Fumé, or Sauvignon Blanc.

Langres (French langres) is a soft, unpressed French cheese made from unpasteurized cow's milk, which is aged for at least five weeks. The cheese has a strong smell and a spicy taste of smoked bacon. There is a small depression in the center of the head of cheese, 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.

Coulommier (fr. coulommiers) is a soft cheese made from unpasteurized cow's milk, pale in color with a grayish tint under a “noble” white mold, which received its name from the name of the commune of Coulommier. In its taste and production method, coulomier is reminiscent of brie cheese.

Pon-l "Evek (in Russia it is also called Pon-Leveque) is a soft cheese made from cow's milk with a washed rind. Quite fragrant cheese with a pronounced taste, the sharpness and color of the rind depends on the ripening period (the longer, the more pronounced the taste ).

Livarot is one of the most ancient and famous Norman cheeses. Made from cow's milk, the texture is soft with a rich golden color with an orange crust. Its pungency and aroma depend on ripening. The peculiarity of this cheese is that it is wrapped five times with seaweed so that the cheese does not settle during ripening. In France, five stripes correspond to the rank of colonel, which is why the cheese has a French-folk name - “colonel”.

Morache (French 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.

Epoisses (French 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 go better with cheese.

Morbier (French morbier) is a semi-soft pressed uncooked 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 and nutty hue.

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

Motay-sur-feuille (French: mothais sur feuille) is a soft French cheese made from unpasteurized goat's milk with a natural crust. The cheese has an elastic and creamy texture. Recommended for consumption with rose champagne, white and red wines of the former Touraine province or local ones.

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

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

Reblochon (fr. reblochon) is a French soft cheese made from unpasteurized cow's milk with a “washed rind”, made in Savoie and matured for 2 to 4 weeks. Ripe cheese has an orange rind with a thin white coating and a soft, sweetish creamy interior.

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

Fourme d'Ambert (French Fourme d'Ambert) is a French cheese made from cow's milk interspersed with blue mold, covered with a thin dry crust of gray or red color. The cheese matures for at least 28 days. Served before dessert and used in preparing appetizers, salads, soufflés and as a filling for pancakes. Chinon, Saint Nicolas de Bourgueil, and Coteaux du Layon wines go well with cheese.

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

Sel-sur-cher (French: 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 delicate snow-white flesh with a characteristic odor of goat's milk. Sel-sur-cher is served thinly sliced ​​with an aperatif and warm grain bread or at the end of a meal with other cheeses. White wine Sancerre or young red Chinon are best, as are Bourgueil and Gamay.

Chabichou du Poitou (French chabichou du poitou) is a French goat's milk cheese with a moldy crust of a grayish-blue hue and ivory-colored flesh. The cheese matures for at least 10 days, but is usually kept in the dryer for 2-3 weeks. Chabichou du Poitou has a strong taste, with a nutty aroma and a specific smell of goat's milk. Local wine from the Poitou region (in western France), white wine such as Sauvignon or Sancerre, goes well.

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

Rocamadour (French rocamadour) is a soft French cheese made from unpasteurized goat's milk with a crust made 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 piquant taste. Young cheese aged six days has slightly sour flesh with a delicate nutty taste, while more aged cheese becomes sharper. The cheese goes well with Cahors, and Gaillac wine and white Vouvrey are also served.

Chaource (French chaource) is a soft French cheese made from unpasteurized cow's milk, ripening for 2 to 4 weeks. It has a delicate, slightly sour taste with the aroma of mushrooms and hazelnuts. Usually served before dessert, and sometimes cut into cubes along with an aperatif. Burgundy wines Chablis blanc and Irancy are ideal.

Saint-Nectaire (French saint-nectaire) is a soft uncooked pressed French cheese made from cow's milk. The cheese matures from 5 to 8 weeks. Saint-Nectaire has a hardened crust that smells of straw and oats, and soft, elastic yellow flesh with the taste of hazelnuts, mushrooms, salt and spices. The cheese is served with St. red Bordeaux wines. 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, matured for two months. The consistency is creamy, elastic and pasty interspersed with blue mold. The sharp taste of blue mold harmonizes well with the soft creamy taste of the cheese. Always produced in an octagonal shape, packed in foil.

Tom des Bauges (French tome des bauges) is a semi-hard, uncooked French cheese made from unpasteurized cow's milk, produced exclusively in the Bauges mountain range in Savoie (a department in eastern France). The cheese is covered with a grayish rind with some yellow-brown mold. The cheese has a straw-colored pulp with small holes. The cheese matures for 5 weeks and has a spicy taste.

Sainte-Maure-de-Touraine (French: 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 is 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 cheese pulp has a salty-sour taste with a nutty aroma. Serve as an aperitif or at the end of lunch. Used for making toast. Local light dry wines go best with 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 gray-brown rind that is not edible and has spots of natural mold of yellow and red color. The cheese matures for 10 weeks. The pulp of the cheese is tender, elastic and slightly salty, and has small “eyes”. The smell of the cheese is slightly “raw”, and the taste has fruity and herbal tones. Pairs best with Savoyard and Côtes de Beaune wines. Cheese is also served with sausages, fruits and bread.

Blue cheese is an exquisite ingredient in many culinary masterpieces. Each piece intrigues with its complex flavor profile and attracts with its elegant crust and delicate flesh. Which type of product will more delicately ennoble a salad, sauce or dessert: Roquefort with emerald veins, fluffy Camembert or fragrant pastel orange Livar...

Depending on the type of penicillin, manufacturing technology and cheese ripening conditions, snow-white, bluish-green or reddish-orange mold appears. The noble culture affects the texture of the product, its culinary characteristics, and gives it a characteristic taste and aroma. A seemingly beautiful slice is often repelled by its unusual pungent smell, pungency and spiciness. How can you avoid spoiling your food with a specific product? It's time to study the properties of each variety. – a topic for a separate article.

Delicacies with white mold

The cheese is intriguing with its snow-white and shaggy rind, sometimes with reddish threads. Mold thrives in special basements where the required humidity and temperature are maintained. Penicillin is thrown into water, and the resulting solution is sprinkled onto the pressed cheese mass. An elite and expensive product ripens for about 8 weeks: first, a dense shell is formed, and then a delicate center with a creamy, nutty or fruity flavor is formed.

Brie - favorite of French kings

The cheese is usually made from cow's milk, but sometimes goat's or sheep's milk is used, and Provençal herbs are added to some varieties. Brie can also be ripened at home before the first slice is cut. When purchasing, you should take a closer look appearance, because the delicacy has a short shelf life. A grayish tint of the pulp, a spotted crust and a pronounced ammonia smell indicate an overripe product - this will only cause harm and no benefit.

The velvety, famous cheese attracts with its nutty aroma and pleasant soft creamy taste with notes of mushrooms and fruits. Soft and melting flesh is hidden under the shaggy shell. Young brie has a slight sweetness, while mature brie has a sharp and bright aroma. The flavor of the delicacy is revealed only at room temperature, so you should not eat it chilled.

Brie de Meaux is sold in a box with a small layer of straw. Under the thin crust lies a yellowish, creamy and buttery pulp that practically does not spread. The cheese is famous for its rich aroma and pronounced sweetish-nutty flavor.

Brie de Melun has a more yellow and dense center than the first variety. It captivates with its bright aroma with notes of mold, cellar and hay, and captivates with its strong and refreshing taste. The French throw velvety pieces into the filling for baked goods, especially delicious with rustic bread after lunch.

Black brie (Brie Noir) stands out from the subgroup with a very pronounced aroma, rich notes and a long aftertaste, as it matures in special conditions throughout the year. It is covered with a gray-black, as if dusty, crust, which is slightly peeled off with the blunt side of a knife. Previously, it did not go on sale, as it was considered a cheese-makers' lunch: a couple of mugs of cheese were left in reserve for food. With each passing month, the taste range of black brie becomes brighter and more specific.

What is velvet cheese served with:

• brie goes well with melon, strawberries, cherry tomatoes, arugula and other lettuce leaves, apples (especially green ones), dark balsamic vinegar;
• it is added to batter, fondue, cottage cheese casseroles, pies, not to mention soups and main courses;
• the French bake croissants with a delicate melting cheese filling;
• puff pastry with apricots and brie is a unique delicacy;
• the pieces are breaded in fine breadcrumbs, fried in a frying pan (deep-fried), served only hot with a heap of greens, fruits, and vegetables.

Camembert - a legend of Normandy

The delicacy visually resembles brie, and for good reason. The story goes that in gratitude for her salvation, one monk told a Norman girl the secret of preparing a popular French cheese with snow-white mold, and Napoleon named the extraordinary delicacy in honor of the village of Camembert.

Unlike its ancestor, the plush cheese is made smaller: weighing 300 grams and with a circle radius of 11 cm. It has fattier and denser flesh of a yellowish tint. There are pleasant notes of milk, earth, cellar and mold, fruit, mushroom, grass and nuts. As it ripens, its exquisite taste becomes salty and expressive. The texture in the center is soft, elastic at the edges, and excessive hardness and unpleasant bitterness are signs of an overripe product.

Real Norman Camembert (AC) is made only from cow's milk and is sold in a box made of thin veneer. Genuine cheese has a salty and slightly peppery taste, without a hint of sweetness. A special technology does not allow the product to be prepared before September and after May, but counterfeits are often found in the markets.

Amazing dishes are prepared with Camembert:

• baked in the oven with raisins and herbs, served with sweet and sour berry sauces;
• It is recommended to serve not with wine, but with Calvados and cider;
• cheese is combined with pears, apples, berries, homemade bread;
• the product is cut in half, soaked in liqueur or fortified wine, breaded and deep-fried, served with lingonberry sauce;
• It is correct to eat Camembert not immediately after refrigeration; it is better to postpone it for 15 minutes.

Buche de Chevre - exquisite piquancy

The cheese is made in Russia using French technology. It contains Spanish noble mold and milk from exotic Nubian goats. It looks like a large roll, covered with a thick layer of snow-white crust. It has a delicately pungent taste that intertwines with nutty notes near the velvety shell and a creamy flavor closer to the middle.

Buche de Chevre is eaten as a snack with sweet tea, made into hot sandwiches or added to salads. It is combined with mint, berries, grapes, asparagus, mixed salad, avocado, cherry tomatoes, and wine sauces. The product is cleaned of mold, breaded in almond flakes and fried in vegetable oil. Hot Buche de Chevre is served separately, decorated with raspberries and blueberries, or complements cold dishes.

Blue cheeses are royalty

Cheese with emerald veins has a piquant, slightly spicy and rich flavor profile. Mold (usually Penicillium roqueforti or glaucum) is injected using fine needles or added along with rennet. To prepare Roquefort using traditional technology, the crop is first grown on rye bread. Metal tubes must be inserted into the cheese pulp, since mold cannot develop without air. During the ripening process (3 months), the crust is thoroughly washed with a sponge, which also has a positive effect on the growth of beneficial bacteria.

Roquefort - the aristocratic cheese of France

The cheese matures under special conditions: low temperatures, high humidity and good ventilation. It is made exclusively from sheep's milk, which gives the product a complex and sharp taste with a nutty undertone. The pulp is white with beautiful greenish cells, firm and slightly crumbly.

Roquefort quickly deteriorates due to sudden temperature changes. It is not advisable to leave it on the table for more than 5 minutes; it is better to immediately cut off a piece for slicing and place the rest in the refrigerator. Cheese at room temperature should not be placed with a refrigerated product.

Roquefort is crushed and stuffed into vol-au-vents, prepared into soufflés, pies and sauces, served with pasta and all kinds of salads. It goes well with apples, grapes, citruses, and bean salad.

Gorgonzola (or Gorgonzola) - the pride of Italy

Noble Italian cheese is made from cow's milk (traditionally from morning and evening milking), which makes the product quite sharp, moderately fatty, with dense pulp. However, another gorgonzola with a milder taste, which is made from one milk yield, goes on sale. Its crust is a little rough, hard, reddish-orange in color with a whitish coating. The body of the cheese is yellowish-white or beige, especially near the shell, and puncture marks are visible. Emerald blue mold spreads throughout the area, creating interesting patterns. The cheese is fatty and soft, and may crumble slightly when slicing.

Popular varieties of Gorgonzola are called “dolce” and “picante”. The first one has a sweetish and delicate taste. The second is sharper, spicy and deep with a bright aroma, therefore it is more often used for cooking. The cheese matures for 2-4 months and is stored for no more than 30 days. It is not difficult to find out whether the cheese has spoiled - an expired product develops a very strong unpleasant odor, the flesh becomes richly yellow, begins to harden and breaks down badly. A sticky, opaque liquid appears on the crust.

Any dish can be prepared from Gorgonzola, depending on its flavor palette:

• potato salad with crispy bacon rashers;
• cream sauce for roast veal;
• complement soufflés, pies, mousses, bruschettas, canapés;
• it is good with dark or white chocolate, citruses, watermelon, peaches;
• gives a peculiar aftertaste of game birds (hazel grouse and ducks);
• A small amount of pizza and pasta will become more refined.

Try it – the taste is divine!

Variety of savory blue cheeses

French bleu d'Auvergne has a pleasant oily, spicy and tart aftertaste with fruity notes, and amazes with the delicate aroma of mushrooms. Its flesh is loose, sticky, moist, dotted with marbled stains of blue-green mold. He is considered one of the best in his family. The crust is rough and dense, powdered with gray or orange bacterial culture. Cooks add Bleu d'Auvergne to flour products, pizzas, cheese soufflés, and pancakes. Prepare salads with croutons (be sure to grease the bread butter), they like to combine with walnuts.

Danish Donablu is a salty and spicy cheese with a pronounced refreshing sourness. It has a sticky crust, beautiful flesh with dark blue veins and carelessly scattered cells. The center is creamy and soft, with moderate fat content. The product is perfectly sliced, which allows you to decorate the dish more beautifully than with Gorgonzola or Roquefort. It is difficult to choose a wine for it; it is better to combine it with gin or Danish aquavit (a strong tincture of spices and herbs).

No less refined is the German “Dor Blue”, the manufacturing features of which have been considered a trade secret of “Caeserai Champignon Hofmeister” for more than a century. The same company produces one of the varieties of Dor Blue cheeses - Grand Blue.

Delicacies with red mold - a gourmet's dream

Red-rind cheeses differ from other dairy delicacies in their unique preparation technology. Noble crops are not added to the mass; they themselves are formed during the ripening process in cold cellars with humidity up to 98%. The crust is periodically cleaned with brushes, washed with brine or alcoholic drinks(wine, cider, Calvados), due to which the mold changes color and gives the cheese a pronounced and not always pleasant aroma. The flesh is usually tender and creamy, sometimes with a fragile center. The delicacy acquires interesting colors: yellowish, reddish-brown, sometimes with a reddish tint and a white coating of mold.

French cheeses with washed rinds

In the old days, Livaro replaced meat products for the population. It has a rich, spicy, piquant taste and specific smell. Mature cheese has an unusual aftertaste with a hint of dried meat. The consistency of the pulp is homogeneous, dense, fine-grained, slightly elastic, moderately fatty. The shell is bright, golden-brown and glossy with a white coating. Distinctive Features livaro: the sides of the cheese are wrapped around 5 strips of reed or paper so that it does not settle during the ripening process. Its crust is washed with brine, into which annatto food coloring is thrown. Real Livaro AC is produced exclusively in Pays d'Auge (Normandy province). The delicacy is especially good for hot dishes, salads and desserts.

Reblochon began to be prepared in the distant Middle Ages, mainly after the arrival of tax collectors. To reduce milk yield during inspections, cows were milked in a special way. After the uninvited guests left, the process was repeated, and fattier and richer raw materials were obtained for making cheese. This type of milk was called “rebloche”. The crust of the delicacy is thin, yellowish or pale orange in color, and covered with white mold pollen. The pulp is elastic, pliable, and has a creamy consistency. The aroma is reminiscent of pastures and flower fields with a pleasant hint of a damp cellar. Reblochon attracts with its bright salty, nutty and creamy flavor with fruity notes. On rustic cheese pucks there is a green circle, on factory-made ones there is a red one. The latter differs from the traditional product: milk from three different breeds is not used, and there is no specific herbal aroma.

Epoisse fascinates with its contrast: a sharp, strong aroma and delicate creamy taste. During the ripening process, the rind is washed with brine and wine diluted with water. It turns out slightly ribbed, red-brown in color with a bright red tint. The pulp is pliable and has a delicate consistency. The taste is quite complex, sweetish-salty, with pronounced creamy and mineral tones. The aroma resembles the specific taste of grape vodka. Young cheeses have a brittle and hard center with a fruity aroma, but as they ripen it becomes softer and the smell becomes acrid and pungent. For desserts, salads and snacks, only an adult product is used.

Munster-Jerome is an original delicacy. Its crust is slightly uneven, moist and glossy, yellow-orange in color with a reddish tint. The cheese pulp is homogeneous, creamy, but quite dense and elastic. The sweetish taste of the young product becomes sharper every day, and more pronounced spicy notes appear. To enhance the specific aroma, cumin is sometimes added, and cumin makes the product more piquant. Münster occupies a special place in Alsatian cuisine. They are sprinkled on potato dishes or added to salads, served with Alsatian beer or wine.

Taleggio - Italian luxury

The cheese attracts with its aromatic orange rind with a thin white coating (the authentic product must have a stamp on it). The consistency is delicate, creamy, but elastic, and spreads slightly at room temperature. The pulp is attractive with a beautiful ivory color. The taste is pleasant, slightly sweet with delicate sourness and a fruity aftertaste. The product is not spicy even as it ripens, it only becomes richer. The taste and aroma contain subtle notes of damp cellars, sometimes truffles. Taleggio is traditionally prepared in the summer, exclusively from the milk of cows tired after grazing. It’s a pity that it is produced for export all year round, which greatly affects the taste. Taleggio goes well with spaghetti and is included in many salads, sauces and hot dishes.

Cheeses with red rind are a real gourmet treat. However, you should not buy if there is a strong ammonia smell, the casing is excessively wet and sticky, and the wrapper is firmly attached to the product. The delicacy should not burn the tongue or throat, despite its specific spiciness.

Properly selected aristocratic cheese will add piquant notes and a bright aftertaste to an ordinary dish. Even a small piece of the delicacy will highlight the flavor of other components in an original way.

At the end of the video on how to tell if blue cheese is fresh or not: