French cheese

Fromages de FranceFromages de France

Shreya chakraborty,Arnab Kundu

It is also said that there is a different cheese for every day of the year

““Un repas sans fromage Un repas sans fromage comme un journée comme un journée sans soleil.sans soleil.""( Any meal without cheese in it is like a day without the sun in it.)

““The land of 300 cheeses”The land of 300 cheeses”

Types of French CheeseTypes of French Cheese(Les huit familles de fromage)

French cheese

Soft Cheeses with Natural Rind(Fromages à pâte molle avec

l'écorce naturelle)

Fresh Cheeses(Fromages frais)

Soft Cheeses with Washed Rind(Fromages à pâte molle avec l'écorce lavée)

Pressed Cheeses(Fromages pressés)

Pressed and Cooked Cheeses(Fromages pressés et cuits)

Goat Cheese(Fromage de chèvre)

Blue Cheeses

Processed cheeses

Appellation d'origine contrôlée

The appellation d'origine contrôlée (AOC) , which translates as

"controlled designation of origin", is the French certification granted

to certain French geographical indications for wines, cheeses, butters, and other agricultural

products, all under the auspices of the government bureau Institut

national des appellations d'origine, now called Institut national de

l'origine et de la qualité (INAO).

1.) Standardization of Milk

2.)Souring (Curdling) of Milk 3.) Shaping the Cheese

4.) Ripening the cheese

Cheese Making Process

some of the most popular French

cheeses available worldwide

CamembertCamembert

Camembert Making: Made from pasteurized cow's milk. At the beginning of its ripening,is crumbly and soft and gets creamier over time (usually 2-3 weeks).

Region of origin - Normandy

Color - a dry white rind with a creamy yellow interior

Taste - a milky, melting flavor that lingers in the mouth(It's taste depreciates drastically when heated)

Texture - soft, creamy and runny.

RoquefortRoquefort

Roquefort Making- made from the ewe's milk, the processing of the curd, the “penicillium roqueforti” and then the maturation in natural caves

Region of origin - Roquefort

Color - white with blue markings

Taste - a subtle creamy taste with a salty finish. Texture - not quite hard, but not runny either - a semi-hard texture

ComtéComté

Original ingredient - unpasteurized cow's milk, specifically the Montbéliard cows

Region of origin – Franche-Comté

Color - dusty brown exterior rind, yellowish interior

Taste - less salty, rather sweet and feels a bit nutty

Texture - can be classified as semi-hard to hard

some other cheeses..some other cheeses..

Cheese and wine couplings:

Cheeses and White Wine Matching:Cheeses and White Wine Matching:

1)Rieslings with hard cheeses like Fol Epi and Etorki2)Sauvignon blanc wines with Ile de France Goat Cheese3)Jura Whites Wine lle de France Normandy Camembert4)Sauternes with Ile de France Roquefort

1)Port wine and Fourme d’Ambert cheese 2)blue cheeses with wines from the Côtes de Pruvence and

Rhone regions 3)A rich Merlot with Etorki cheese 4)Cahors wines and Monbazillac wines with Camembert 5)Pinot Noir with Ile de France Brie

Some red wine and cheese pairings:Some red wine and cheese pairings: