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Séverine speaks about her very French passion... cheese!
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Séverine RibardCheese!
Did you know?Greece: highest consumption in the world: 27.3 Kg/person
Remains of cheese has been found in Egyptian tombs over 4000 years old.
Moose cheese in Sweeden.
US best seller: cheddar
10 to 13L of milk for 1Kg of cheese
Top producer of cheese: the US
Careale: name of the room in ancient Roman houses which was just for making cheese.
4 Steps away from cheese
Curdling Draining
Molding and pressing Ripening
Goat cheese
Fromage frais
Fromage pate persillée
Soft-ripened Cheese with flowered rinds
Fromage pate molle courte lavée
Soft-ripened cheese with washed rind
Hard, uncooked cheese
Hard, cooked cheeses
Melt it!
Cheese on a plate
Mild to strong
Goat, Hard uncooked rine, hard cooked rind, flowered rind, washed rind, blue Cheese
Crackers, Nuts, Dired fruit and fresh fruit are to clean de pallet
Cheese & Bread
Cheese and Wine
Salty with Sweet
Regional
Creamy with tanic
Acidity with acidity
Rich and creamy with bubbles
Cheese around the world
Cheese
aro
und th
e W
orld
Say Cheese
SerFromage
Fromaggio Tupi
Queso Queijo
Kaas
Käse
Cheese quotes
No matter the time or state of mindgreater joy than cheese you'll never find.Served on a cracker or a soft piece of breada morceau de fromage will please your head.Roquefort, camembert, brie or blueserved with fruit or in fondueGod gave us cheese- a bit of heaven on earthto lift our burdens, providing sweet mirth
"People who know nothing about cheeses reel away from Camembert, Roquefort, and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime."Harvey Day
5 cheeses you MUST bring back from France!
Saint Maure de Touraine Bleu des Causses Saint Marcelin
BeaufortEpoisses
Merci!
Séverine Ribard
Thank You!