French goat cheese. French cheeses: description of varieties, production features

Blue cheeses gradually moved from the category of exotic to familiar products like spiced bread or. You no longer need to go to France for the real one - just go down to the nearest supermarket. But what lies behind the dense snow-white crust and viscous creamy texture of the cheese?

The Physicians Committee for Responsible Medicine claims that the product is 70% dangerous trans fats, and the remaining 30% is a good source. What you need to know about blue cheeses and how safe are they for the human body?

General characteristics of the product

Cheeses with white mold are delicate, fatty creamy pulp and a dense snow-white crust.

For the production of the product, special types of mold from the genus Penicillum are used, which are safe for the human body. The ripening period of cheeses is about 5 weeks and can vary in both directions depending on the variety and characteristics of the product. The shape of white cheese is standard - oval, round or square.

Interesting: cheeses with white mold are considered the smallest group compared to, for example, blue or red. They appeared much later on the shelves of supermarkets and for a long time retained a high cost.

Popular product varieties with white mold

Bree

It is this type of blue cheese that has gained particular popularity. It is a soft cow's cheese. Its name is associated with the French province, which is located in the central region of Ile-de-France - this place is considered the birthplace of the product. Bree has gained worldwide popularity and recognition. It is made in almost every corner of the planet, bringing a special touch of individuality and geographical recognition. That is why it is customary to talk about the Brie family of cheeses, and not about a specific product.

Historical note: Brie has long been considered a royal dessert. Blanca of Navarre, Countess of Champagne, often sent a white cheese head as a precious gift to King Philip Augustus. The entire royal court was delighted with the taste and aroma of cheese, so for every holiday, the retinue was looking forward to another moldy gift. Henry IV and Queen Margot also made no secret of their love for the Brie.

The peculiarity of brie is a pale color with subtle grayish blotches. The delicate texture of the pulp is covered with a layer of noble mold Penicillium camemberti or Penicillium candidum. Most often, the product is made in the form of a cake with a diameter of up to 60 centimeters and a thickness of up to 5 centimeters. The mold crust is characterized by a pronounced ammonia aroma, and the cheese itself gives off a slight smell of ammonia, but this does not affect its taste and nutritional properties.

Young brie has a delicate mild taste. The older the cheese, the more sharp and spicy notes in its flavor palette. Another rule that applies to brie is that the spiciness of the cheese depends on the size of the tortilla. The thinner it is, the sharper the product. Cheese is produced on an industrial scale at any time of the year. It is classified among the so-called universal French cheeses, as it is equally well suited for a family lunch or a special gourmet dinner.

Advice. To achieve a delicate texture and dense crust, remove the brie from the refrigerator a few hours before the meal. The optimum storage temperature is +2 to -4 °C.

Boulette d'Aven

It is a French flavored cheese made from cow's milk. The name of the product is associated with the city of Aven. It was with Aven that the rapid history of blue cheese began.

Initially, skim cream from cow's milk was used for the base of the cheese. Over time, the recipe changed, and the main component was the fresh sediment of Marual cheese. The raw materials are crushed, mixed with an abundance of seasonings (tarragon, cloves, and are most often used), after which they are shaped into balls or cones. The cheese crust is tinted with a special annatto plant, sprinkled with paprika and white mold. The ripening period of cheese is from 2 to 3 months. During maturation, the crust is periodically soaked in beer, which provides additional flavor and aroma accents.

Triangular or round pieces of cheese weigh no more than 300 grams. The product is covered with a moist red crust, which consists of paprika and mold. Under it hides a snow-white pulp with bright splashes of spices. The fat content of the product is 45%. The main flavor notes are provided by tarragon, pepper and milk base. Boulette d'Aven is eaten as a main course or served as an appetizer with gin or red wines.

Camembert

It is a type of soft fatty cheese. It, like most cheese products, is prepared on the basis of cow's milk. painted in a pleasant light creamy or snow-white shade, covered with a dense crust of mold. The outside of the cheese is covered with Geotrichum candidum, on top of which the fluffy mold Penicillium camemberti additionally develops. The peculiarity of the product lies in the taste - a delicate creamy taste is combined with noticeable mushroom notes.

Interesting: the French writer Léon-Paul Fargue wrote that the aroma of camembert is comparable to the “smell of the feet of God” (Le camembert, ce fromage qui fleure les pieds du bon Dieu).

Camembert is based on whole cow's milk. In some cases, a minimum amount of skimmed milk is introduced into the composition. From 25 liters of milk liquid, you can get 12 heads of cheese with the following parameters:

thickness - 3 centimeters;
diameter - 11.3 centimeters;
weight - 340 grams.

Hot weather can adversely affect the ripening of the product, so the cheese is prepared from September to May. Unpasteurized milk is poured into massive molds, left for a while, then rennet is added and the mixture is waiting for it to curdle. During production, the liquid is stirred periodically to prevent the cream from settling.

Ready clots are poured into metal molds and left to dry overnight. During this time, Camembert loses about ⅔ of its original mass. In the morning, the technology is repeated until the cheese acquires the necessary structure. Then the product is salted and put on the shelves for maturation.

Important: the growth and type of mold depends on the temperature of the room in which the cheese ripens. The specific taste of Camembert is formed by a combination of different types of mold and their subsequent development. If the sequence is not followed, then the product will lose the necessary texture, crust and taste.

Camembert is transported in light wooden boxes or several heads are packed in straw. The shelf life of cheese is minimal, so they tend to sell it as soon as possible.

Neuchâtel

A French cheese made in Upper Normandy. The peculiarity of the nechatel lies in a dry dense crust covered with fluffy white mold and elastic pulp with a mushroom aroma.

The manufacturing technology of the nechatel has not changed much over the several centuries of the existence of the product. Milk is poured into warm containers, rennet, whey are added and the mixture is left for 1-2 days. After that, the whey is drained, mold fungi are launched into the vat, after which the cheese mass is pressed and left to dry on wooden racks. The neuchatel is salted by hand and left to mature in the cellar for at least 10 days (sometimes the ripening period is extended to 10 weeks to achieve a sharp taste and mushroom notes).

The fat content of the finished product is 50%. The crust is formed dry, velvety, completely covered with white uniform mold. Neuchâtel is known for its special form of serving. It is most often prepared and sold in the shape of a large or miniature heart rather than the traditional oval, circle or square.

Useful properties of the product

Behind the specific smell and unattractive appearance lies not only a masterpiece of cheese production, but also a storehouse of benefits for the human body. The Penicillium mold that coats the product is considered noble and very beneficial. Why?

In cheese production, Penicillium roqueforti and Penicillium glaucum are most commonly used. They are added to the mass by injection, after which they are waiting for the maturation and growth of mold. Penicillium fights against pathological bacteria in the body, kills harmful microflora, cleanses the intestines and improves the functionality of the heart.

Scientists have identified a specific phenomenon called the "French Paradox". The paradox itself is that France has the lowest rate of heart attacks in the world. This is attributed to the abundance of red wine and cheese with noble mold in the daily diet of the French. Cheese is indeed known for its anti-inflammatory effect. It helps to cleanse joints and blood vessels, protects them from inflammation, and increases functional activity.

Interesting: Penicillium slows down the aging process of the human body and, as a nice bonus, helps get rid of cellulite.

The composition of cheeses with white mold includes, and calcium (Ca). All of these nutrients help maintain the health and quality of our body.

Useful properties of cheese:

strengthening of the bone skeleton, muscular system and teeth;
reducing the risk of developing multiple sclerosis;
improvement of control over one's own psycho-emotional state, harmonization of the nervous system;
normalization of metabolic processes;
additional protection and strengthening of the immune system;
control of water balance in cells and tissues;
increase in working capacity, stimulation of brain cells, improvement of memory and cognitive functions;
reduced risk of developing breast cancer;
start the process of natural breakdown of fats.

But there is also the other side of the coin. The main component of cheese is milk of animal origin. Scientists have proven that an adult does not need milk, and its abundant use leads to unpleasant symptoms - acne, intestinal problems, poor metabolism, allergic reactions, nausea, etc.

If possible, give preference to cheeses based on sheep or goat milk. They contain less milk sugar, which we stop absorbing when we reach 5-7 years. The main thing is not to abuse the cheese. This is a fairly high-calorie product with an abundance of saturated fats, an excess of which negatively affects a person. Limit yourself to a few bites to enjoy the taste, but it is better to satisfy your hunger with meat, vegetables, fruits or grains.

Why is cheese dangerous?

Salt

Cheese is recognized as the most salty product. According to the Consensus Action on Salt and Health, it is ranked #3 behind bread and bacon. For every 100 grams of dairy product, there is an average of 1.7 grams of salt (the daily requirement is 2,300 milligrams). The abundance of salt in white, moldy heads far exceeds the dosage that inhibits the growth of harmful bacteria. The constant excess of dietary sodium leads not only to violations of the functionality of the body, but also to addiction.

Hormones

How do hormones get into brie or camembert? The answer is simple - through cow's milk. Often, manufacturers do not care about the quality of the supplied product, but about personal gain. In this case, cows on farms receive injections of hormones and antibiotics instead of proper care. All these unnatural agents penetrate into the milk of the animal, and from there into the human body. The result is the development of osteoporosis, hormonal imbalances, prostate and breast cancer.

Formation of dependence

According to statistics, in modern America they consume 3 times more cheese than 40 years ago. The effect of a food drug is remarkably similar to that of an opiate - it deceives the nerve cells and the stomach, forcing us to consume the product uncontrollably.

Fact: people who depend on sugar and fat are helped by the same medications as drug addicts with an overdose.

The situation is aggravated by the consumption of cheese. We are used to using it not only as an independent dish, but also as an addition / sauce / seasoning to the main meal.

Bacteria that threaten pregnancy

Listeria monocyotogenes bacteria can concentrate in unpasteurized milk, poultry and seafood. They cause the infectious disease listeriosis. Symptoms of the disease:

vomit;
muscle pain;
chills;
jaundice;

All these symptoms are especially dangerous during pregnancy. Listeriosis can cause premature birth, miscarriage, sepsis//pneumonia in the fetus and mother. That is why doctors recommend completely eliminating soft cheeses with white mold for the period of pregnancy and breastfeeding.

The problem of ethical production

There are many doubts about the ethics of the production of the product. You should not trust the inscriptions "organic" and "vegetarian", it is best to carefully study the composition. Most cheeses are prepared with the addition of rennet enzymes. This is the fourth section of the calf's stomach. In the vast majority of cases, producers use enzymes from newly born slaughtered calves.

Important. If you want to eat vegetarian cheese, make sure that the ingredients include fungi, bacteria, or genetically modified microorganisms instead of rennet.

Is it really necessary to give up cheese with white mold? No, the main thing is to carefully study the composition and know when to stop. Try to avoid foods with a lot of additives and preservatives. Look for products that comply with GOST (state requirements), and not TU (organizational requirements) and do not eat a whole head of cheese in one sitting - stretch the pleasure. Approach nutrition from a rational point of view and be healthy!

Sources.

Science degree: doctor of the highest category, candidate of medical sciences.

Known all over the world and being the pride of France.

France has more than 400 types of cheese and each is unique in its own way: hard and soft, aged and young, with mold or covered with a crust, from cow or goat milk.

Surprising is not only the variety of types of cheeses, but also a huge number of their shapes: a circle, a disk, a drum, a rectangle, a square, a standing cylinder, a lying cylinder, an ingot, a cone, a heart and a triangle.

Why so many different forms? Everything is very simple. The fact is that each type of cheese in France has its own individual history, life and even character. French cheeses such as Camembert and Brie are always prepared in the form of a disc. It is this form that ensures uniform maturation of the cheese.

French cheeses in the form of a triangle or rectangle also have long historical roots, since they were produced by those peasants who used containers of a similar shape at the molding stage. Over time, this has become a tradition.

French goat cheeses are most often made in the shape of a cone. The flesh of goat cheese is much more tender and the tapered shape helps keep the cheese intact. Large round cheeses or cheeses in the form of a drum are usually hard varieties. This makes them easier to stack in the cellar.

French cheeses can be classified by hardness:

hard cheeses
soft cheeses
blue cheeses

By type of milk

from cow's milk
from goat milk
from sheep's milk

Cheeses can also be divided into two groups according to their origin: homemade cheeses or industrially prepared ones.

The most famous varieties of French cheeses

Cantal (Cantal)- One of the oldest French cheeses, Cantal is produced in the province of Auvergne. Cheese head large cylindrical shape 35-45 kg, with a thick golden crust covered with mold with red dots; the flesh is uniform, pale yellow in color. Ripens from 2 to 6 months.

Comte (Comte)- hard boiled cheese with pale yellow pulp and brown-golden hard crust, ripens 8-12 months. Raw cow's milk is used for cooking. The taste of summer Comte has fruity notes, while the winter one has a nutty flavor.

Emmental- traditional cheese with holes. Produced in a large area of France, in particular in the east of the country. It has a fruity-nutty sweet taste. It is made in the shape of a circle, sometimes this shape is called a “wheel”, the cheese head reaches 50 kg of weight. Emmental ripens from six to ten months. The consistency of the cheese is elastic, hard, oily, with large oval eyes, the color is pale yellow.

Mimolet (Mimolette)- hard cheese made from unpasteurized cow's milk. Produced in northern France. It is made in the form of a round ball with a grayish crust and flesh with a reddish tint. It has a slightly sweet fruity taste. The aroma is subtle, nutty.

Brie is a soft cheese made from raw cow's milk. The shape is "cakes" with a diameter of 30 - 60 cm centimeters and a thickness of 3 - 5 centimeters. Brie is covered in mildew, the color of which resembles white velvet.

Camembert- soft cheese, produced in the province of Normandy. With soft, creamy flesh and a moldy rind, the cheese has a rich aroma and is traditionally sold wrapped in wood veneer. Camembert has a special sour-milk taste and a pleasant aftertaste of champignons.

Epuas (Epoisses)- a round soft cheese that matures from five to eight weeks. During maturation, the cheese rind is wiped first with salted water, and then with water with Burgundy apple brandy. As a result, the crust is smooth and shiny, reddish-orange in color. The creamy pulp of the cheese is light beige in color, delicate and spicy in taste, with a strong aroma.

Mondor (Mont d "Or)- traditional seasonal cheese, made from unpasteurized cow's milk. Cheese with a thin yellow-orange rind and ivory flesh. Mondor is used for fondue.

Munster- Soft French cheese. Cheese with a reddish rind is made from cow's milk. Ripens from 5 weeks to 3 months. The head of cheese is in the form of a flat cylinder. The taste is sharp, spicy, the aroma is sharp.

Pont-Leveque (Pont l "Evêque)- belongs to the family of soft cheeses made from cow's milk with washed rind. The square shape makes it easy to distinguish it from other Normandy cheeses. The cheese has a white-orange rind. The texture is tender and soft, the color of the cheese is pale yellow. The taste is slightly salty, rich creamy, and the smell is pungent and strong.

Saint-Nectaire- French soft cheese made from cow's milk. Ripens at least three weeks. Cheese with a hard rind that smells like straw and oats. The taste of cheese is thin, nutty, with a hint of spices, slightly salty. Fruity aroma. The head is in the form of a flat cylinder with a diameter of 21 cm, a height of 5 cm and a weight of about 1.7 kg.

Bleu d'Auvergne- "blue cheese" Bleu d "Auvernier is made in the Santal mountains from cow's milk. The cheese matures for three months in a damp cellar. Like any other cheese with blue mold, it is riddled with green-blue mold veins. Cheese mass Bleu d" Auvernier is wet , sticky and slightly loose, but should not be crumbly. The cheese has a strong pungent aroma and a spicy, not too salty taste.

Roquefort) - "blue cheese", covered with a white, always slightly moist and shiny crust. Inside - oily pulp with blue mold, which forms small cavities. Roquefort has a pronounced unique taste, reminiscent of the taste of hazelnuts. The aroma emanating from Roquefort is a complex bouquet, which is based on the smells of sheep's milk and limestone grotto. It is the only blue cheese made from sheep's milk.

Bleu de Bresse) is a soft "blue cheese" also made from cow's milk in the province of Bresse. The shape is either cylindrical or rectangular. This type of cheese has a combination of delicate pulp flavor, sharp mold flavor and spicy crust flavor. The ripening period is only two to four weeks.

Coeur de Chevre- soft cheese made from goat's milk. It is made in the shape of a small heart weighing about 150 grams. The cheese is very tender and not aggressive. There are small grains in the pulp.

Shabishu (Chabichou)- one of the famous brands of French goat cheese. It is a cheese made from whole raw goat milk. The weight of a head of cheese is about 150 grams. The shape is a cylinder, slightly tapering at the top. Cheese ripens from three weeks to two months. The pulp of ivory-colored cheese has a delicate spicy, slightly sweet taste with a slight sour-salty tint.

Chevre au Poivre- soft cheese made from goat's milk, seasoned with pepper, fennel and rosemary.

Production French blue cheese- an old French tradition, but cheese was recognized as a gourmet dish only at the end of the century before last. According to French customs, cheese is served before dessert.

In a rare restaurant you will not be offered a "basket" or a whole "cart" of cheeses to choose from, including cheeses with noble mold. There are also specialized restaurants that offer tastings of hundreds of cheeses without any other menu. Cheese is rarely used for sandwiches, except perhaps processed.

The French joke that in their country as many types of cheese as there are days in a year. Actually the exact number French blue cheese and without it, produced in the country, it is almost impossible to establish - almost every large farm is engaged in this.

General de Gaulle once said in his heart: "How do you want to govern a country where 350 varieties of cheese are produced!"

At the same time, there is, of course, a well-established, internationally recognized division of French cheeses into main groups. More 20 of them received, like the best wines, the brand "AOS" - a controlled fixed name. French blue cheese there are several types.

Among the so-called "blue" cheeses, in other words, cheeses with noble mold, Roquefort- most famous. It matures in deep cellars in the belly of mountains and rocks.

The natural maturation process of "blue" cheeses is regulated by special mold cultures that are added to the milk from the very beginning. To promote mold growth, fresh cheese heads are pierced with long needles to allow air to circulate through the holes.

While the cheese is in the cellar, its rind is regularly wiped down with a damp cloth, as the moisture promotes the growth of the right bacteria. The duration of maturation of such cheeses is about three months. .

But there are also french cheeses with noble white moldy. At the mention of this group of cheeses, the hearts of many gourmets begin to beat faster. After all, it includes my favorite Camembert and other “soft” cheeses, on the surface of which there is not a hard crust, but a soft coating of white mold.

The best Camemberts come from Normandy and Brittany, either white or golden under a thin, velvety crust. Camembert is considered better when mature. After all, the longer the cheese ripens, the smaller the soft core becomes, and so on until all the cheese dough is ripe.

The Camembert family also includes the excellent Brie cheese from the farms of the cities of MO and Meluna.

No less famous is Gruyère or boiled cheese. Huge "millstones" of semi-hard, perforated cheeses such as "Gruyère" , "Emmantal" , "Comte" or "Beaufort" is made by heating the cheese mass and squeezing water. Practically, this is where the term "cheese making" comes from.

These types of cheeses are stored for a long time and are widely used for cooking various dishes.

Everyone knows how delicious French cheeses, especially blue ones, although this is an amateur. In addition, secret connections of taste perceptions french cheeses connect with .

Connoisseurs know how important it is to find the right combination. But that's a completely different story.

Blue cheese is an exquisite component for many culinary masterpieces. Each piece intrigues with a complex flavor range, attracts with an elegant crust and delicate pulp. What kind of product will delicately ennoble a salad, sauce or dessert: Roquefort with emerald veins, fluffy Camembert or fragrant pastel orange livaro...

Depending on the type of penicillin, the manufacturing technology and the ripening conditions of the cheese, snow-white, bluish-green or reddish-orange mold appears. Noble culture affects the texture of the product, its culinary characteristics, gives a characteristic flavor range and aroma. In appearance, a beautiful slice often repels with an unusual pungent smell, pungency and spice. How not to spoil the 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 crust, sometimes with reddish threads. Mold thrives in special basements where the required humidity and temperature are maintained. Penicillin is thrown into water, and the pressed cheese mass is sprayed with the resulting solution. An elite and expensive product ripens for about 8 weeks: first, a dense shell is formed, and then a tender center with a creamy-nutty or fruity flavor is formed.

Brie is a favorite of the French kings

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

Velvet famous cheese beckons with a nutty aroma and a pleasant creamy taste with hints of mushrooms and fruits. Soft and melting pulp is hidden under the shaggy shell. Young brie is slightly sweet, while mature brie is spicy and has a bright smell. The flavor range of the delicacy is revealed only at room temperature, so you should not eat it chilled.

Brie de Meux is sold in a box with a small layer of straw. Under the thin crust hides a yellowish, creamy and oily pulp, which practically does not spread. Cheese is famous for its rich aroma and pronounced sweetish-nutty flavor.

Brie de Melin is distinguished by a more yellow and dense center than the first grade. It captivates with a bright aroma with notes of mold, cellar and hay, conquers with a strong and refreshing taste. The French throw velvet bits into pastry fillings, especially delicious with rustic bread after dinner.

Black brie (Brie Noir) stands out from the subgroup with a very pronounced aroma, rich notes and a long aftertaste, as it matures under special conditions throughout the year. It is covered with a gray-black, as if dusted, crust, which is slightly cleaned with the blunt side of the knife. Previously, it did not go on sale, as it was considered a lunch of cheesemakers: a couple of circles of cheese were left for food in reserve. Every month, the flavor 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), balsamic dark vinegar;
it is added to batter, fondue, cottage cheese casseroles, pies, not to mention soups and second courses;
the French bake croissants with tender melting cheese filling;
puff with apricots and brie - a unique delicacy;
pieces are breaded in small breadcrumbs, fried in a pan (deep-fried), served only hot with a slide of greens, fruits, vegetables.

Camembert - the legend of Normandy

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

Unlike the progenitor, plush cheese is made more miniature: weighing 300 grams and with a circle radius of 11 cm. It has a fatter and denser yellowish flesh. There are pleasant notes of milk, earth, cellar and mold, fruits, mushrooms, herbs and nuts. As it matures, its refined taste becomes salty and expressive. The texture is soft in the center, elastic at the edges, and excessive hardness and unpleasant bitterness are signs of an overripe product.

Real Normandy Camembert (AC) is made only from cow's milk and is sold in a thin veneer box. Authentic cheese has a salty and slightly peppery taste, without any sweetness. A special technology does not allow the product to be prepared until September and after May, but fakes 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 liquor or fortified wine, breaded and thrown into deep fat, served with lingonberry sauce;
Camembert is not properly eaten immediately after the refrigerator, it is better to postpone for 15 minutes.

Buch de Chevre - exquisite piquancy

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 spicy taste, which is intertwined with nutty notes near the velvet shell and a creamy flavor closer to the middle.

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

Blue cheeses - royal nobility

Cheese with emerald veins is spicy, slightly spicy and rich in taste. Molds (usually Penicillium roqueforti or glaucum are used) are injected with fine needles or added along with rennet. To prepare Roquefort according to traditional technology, the culture is first grown on rye bread. Metal tubes must be inserted into the pulp of the cheese, since mold does not 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 ripens under special conditions: at low temperatures, high humidity and good ventilation. It is made exclusively from sheep's milk, which is why the product acquires a complex and sharp taste with a nutty tint. The flesh is white with beautiful greenish cells, firm and slightly crumbly.

Roquefort quickly deteriorates due to sudden changes in temperature. It is undesirable to leave it on the table for more than 5 minutes, it is better to immediately cut off a piece for cutting, and place the rest in the refrigerator. Cheese at room temperature should not be put to a chilled product.

Roquefort is crushed and stuffed with flounces, soufflés, pies and sauces are prepared, served with pasta and all kinds of salads. It goes well with apple, grapes, citruses, mung bean salad.

Gorgonzola (or Gorgonzola) - the pride of Italy

Noble Italian cheese is made from cow's milk (traditionally morning and evening milking), which makes the product quite spicy, moderately fatty, with dense pulp. However, another softer tasting gorgonzola is commercially available, made from a single milking. Its crust is slightly rough, hard, reddish-orange in color with a whitish coating. The body of the cheese is yellowish-white or beige, especially near the shell, traces of punctures are visible. Emerald blue mold spreads throughout the area, creating interesting patterns. The cheese is fatty and soft, and may crumble slightly when cut.

Popular varieties of gorgonzola are called "dolce" and "picante". The first has a sweet and delicate taste. The second is sharper, spicier and deeper with a bright aroma, so it is more often used for cooking. Cheese ripens for 2-4 months, and is stored for no more than 30 days. It is not difficult to find out if the cheese has gone bad - the expired product has a too sharp unpleasant odor, the flesh becomes rich yellow, begins to harden and break down badly. A sticky opaque liquid appears on the crust.

From gorgonzola, you can cook any dishes, depending on its flavor palette:

potato salad with crispy bacon slices;
creamy sauce for roast veal;
add souffle, pies, mousses, bruschettas, canapes;
it is good with black or white chocolate, citrus, watermelon, peaches;
gives a peculiar aftertaste of game birds (grouse with ducks);
pizza and pasta from a small amount will become more refined.

Try to cook - the taste is divine!

Variety of savory blue cheeses

French bleu d'Auvergne has a pleasant oily, spicy and tart aftertaste with fruity notes, amazing with a delicate aroma of mushrooms. Its flesh is loose, sticky, moist, dotted with marble stains of blue-green mold. He is considered one of the best in his family. The crust is rough and dense, powdered with a gray or orange bacterial culture. Bleu d'Auvergne is added to flour products, pizzas, cheese soufflé, pancakes. Salads are prepared with croutons (be sure to lubricate the bread with 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 middle is creamy and soft, moderate fat content. The product is perfectly cut into slices, which allows you to decorate the dish more beautifully than Gorgonzola or Roquefort. It is difficult to choose wine for it, it is better to combine it with gin or Danish aquavit (strong tincture with spices and herbs).

No less refined and German "Dor Blue", the manufacturing features of which have been considered a trade secret for more than a century, "Kezerai Champignon Hofmeister". The same company produces one of the varieties of dor blue cheeses - Grand Blue.

Delicacies with red mold - a gourmet dream

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

French cheeses with washed rinds

Livaro in the old days replaced meat products for the population. It has a rich, spicy, spicy taste and a 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 oily. The shell is bright, golden brownish and glossy with a white coating. Distinctive features of livaro: the sides of the cheese are wrapped around 5 strips of cane 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. The real livaro AC is made exclusively in Pays d'Auge (Norman 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 the volume of milk produced during inspections, cows were milked in a special way. After the uninvited guests left, the process was repeated, and more fatty and rich raw materials were obtained for making cheese. Such milk was called "rebloche". The crust of the delicacy is thin, yellowish or pale orange, covered with white mold pollen. The pulp is elastic, pliable, creamy consistency. The aroma is reminiscent of pastures and flower meadows with a pleasant touch of damp cellar. Reblochon attracts with a bright salty, nutty and creamy flavor with fruity notes. On rustic cheese pucks there is a green circle, made at the factory - red. The latter differs from the traditional product: milk from three different breeds is not used, there is no specific aroma of herbs.

Epoisse fascinates with its contrast: a sharp, strong smell and a delicate creamy taste. During the ripening process, the crust 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 supple, delicate texture. The taste is quite complex, sweetish-salty, there are pronounced creamy and mineral tones. The aroma resembles the specific aftertaste of grape vodka. In young cheeses, the middle is fragile and hard with a fruity aroma, but as it matures, it becomes softer, and the smell is pungent, pungent. For desserts, salads and snacks, only an adult product is used.

Münster-Jerome is an original delicacy. Its crust is slightly uneven, moist and glossy, yellow-orange with a reddish tinge. The pulp of the cheese is homogeneous, creamy, but quite dense and elastic. The sweetish taste of the young product becomes sharper every day, more pronounced spicy notes appear. To enhance the specific aroma, cumin is sometimes added, and cumin makes the product more piquant. Münster has 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 a fragrant orange rind with a thin white coating (there is a seal on the genuine product). The consistency is tender, creamy, but elastic, slightly spreads at room temperature. The flesh attracts with a beautiful ivory color. The taste is pleasant, slightly sweet with a delicate sourness and fruity aftertaste. The product is not spicy even as it matures, it only becomes more saturated. In taste and aroma there are refined notes of wet cellars, sometimes truffles. Taleggio is traditionally prepared in the summer, exclusively from the milk of cows tired after pasture. It is 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 a red rind are a real delicacy for gourmets. However, it is not worth buying if there is a pronounced smell of ammonia, the shell is too wet and sticky, and the wrapper is firmly stuck to the product. The delicacy should not burn the tongue or throat, despite its specific spiciness.

Properly selected aristocratic cheese will give an ordinary dish spicy notes, a bright aftertaste. Even a small piece of delicacy will set off the flavor range of other components in an original way.

At the end of the video on how to find out whether cheese with noble mold is fresh or not:

They are the hallmark of the country. In France, it is impossible to calculate the exact number of cheese varieties, the data varies. We can say one thing for sure - there are several hundred varieties, each of which is individual and everyone will find a product to their taste among this variety.

It is worth noting the fact that, according to unspoken rules, each manufacturer protects its product with copyright, which means a patented recipe, so the same, it would seem, type of cheese will have a unique taste.

Cheese is served in France as an appetizer for wine along with a baguette, it is a separate dish. Usually, a cheese plate includes several varieties of cheese at once, so for those who wish to have a tasting, you should definitely order a cheese platter in any restaurant in the capital.

Types of french cheese

The type of French cheese can be determined by several parameters: composition, mold color, hardness, fat content. Let's take a closer look.

French cheeses are made from three types of milk:

sheep (Breby Basque, Roquefort)
bovine (Brie, Camembert, Conté, Livaro)
goat (Chabichou-du-Poitou)

Cheeses are also distinguished by the color of the mold:

white mold (Brie, Camembert, Chabichu-du-Poitou)
blue mold (Roquefort)
red mold (Cantal, Reblochon)

By hardness, cheese can be:

hard (Kantal)
semi-solid (Breby Basque, Cantal, Conte)
semi-soft (Morbier)
soft (Munster, Mont-d'Or)

By fat content, cheese can be:

light 20-30% (Brie, Neuchatel),
normal 40-50% (Breby Basque, Cantal, Saint-Nectar)
double fat content 60-75% (Excelsior, Brillat-Savarin, Bellétoile, Petit suisse)
triple fat from 75% (Bouille, Tartar)

Absolutely all cheeses can be distinguished by their appearance:

fresh (caibot)
pressed uncooked (Kantal)
soft with mold (Selles-sur-Cher);
soft with washed rind (Epuas, Venaco);
blue (Bleu de Cosse, Bleu d'Auvergne, Bress-bleu)
fused (Canquiot)

Cheeses are produced in certain locations, which influenced the name of the varieties. Cheeses produced in a certain region or city are considered traditional and are labeled Appellation d'Origine Controlee (AOC in Russian). When buying cheese with such a marking, it is safe to say that the production used a traditional recipe developed over more than one century.

French cheese shapes

Properly selected form allows not only convenient storage of cheese, but also ensures uniform ripening, and also affects the taste. Goat milk cheeses are usually molded into cone shapes. This is explained by the fact that the soft pulp better preserves the aesthetic appearance of the cheese. For hard varieties, a round or drum-shaped form is used.

French cheeses can be seen in these forms:

drum
square
bullion
triangle
cylinder
cone

How to choose French cheese

In France, buying low-quality cheese is unrealistic. Cheeses are carefully tested and its manufacturers are fully aware of their responsibility to consumers, since French law provides for serious penalties for low-quality products. In addition, cheese is the pride of the French, so all the cheeses sold in the country are of high quality.

Chef of Italian origin Marco Cervetti tells not only how to choose cheese, but also how to store cheeses. Useful video for everyone, I recommend to watch.

french cheese price

Below is a list of the most popular French cheeses with approximate prices:

Camembert - 5.90 euros / 250 g
Conte - 6.90 euros / 200 g
Reblochon - 11.80 euros / 450 g
Roquefort - 9.60 euros / 200 g
Saint-Nectar - 5.50 euros / 200 g
Brie - 5.20 euros / 200 g
Cantal - 4.20 euros / 200 g
Chabichou du Poitou - 6.40 euros / 150 g
Neuchatel - 4.60 euros / 200 g
Mimolet - 6.70 euros / 200 g
Livaro - 12.90 euros / 500 g
Munster - 5.90 euros / 200 g
Morbière - 5.80 euros / 200 g

Where to buy cheese in Paris

If you are traveling in France, then the most profitable would be to buy cheese directly from the manufacturer. In the descriptions of cheeses, we always indicate the area, and as a rule, there you will definitely find a private shop with local cheese.

And if there is no such opportunity to ride in France, then visit a specialized one. This is a whole network of small shops, dispersed throughout Paris. Here you will find the widest selection of cheeses. Walking around the city, you will surely find other cheese shops, look for the word Fromagerie on the sign.

Cheeses can also be purchased at the grocery stores of the following large shopping centers:

Is it possible to bring cheese from France

What is most often brought from France? It's cheese and wine. And every tourist has a question, how much cheese can be brought from France. I will answer - a lot! Most importantly, the cheese must be in its undamaged, original packaging. Permissible weight for one person is 5 kg of cheese.

Cheese tasting

Every year, on March 29, the French celebrate one of the most beloved gastronomic holidays - National Cheese Day. On this day, you can safely go to any restaurant in the capital, where you will be offered a cheese tasting plate of 7-8 varieties of cheese at a very reasonable price. Or go to a cheese fair, where you can buy a high-quality and rare product at an affordable price.

Popular varieties of French cheeses

We have counted 15 varieties of French cheese that are worth trying in France.

Brie

If you go to the nearest grocery store where there is a selection of cheeses, then, for sure, among all the variety you will definitely find Brie cheese. And, most likely, it will be an analogue of the original, because the cheese has a lot of varieties, which is why the name itself is used in a generalized way.

Brie is a soft cheese made from cow's milk with a fat content of 25%, which is produced in the French province of the same name near Paris. Only two types of cheeses produced in the suburbs of Paris are certified by the Appellation d'Origine Controlee: Brie de Meaux and Brie de Melun.

Cheese is easy to recognize by its white noble mold, its smell and its incomparable taste. It is made in the form of a cake with a thickness of 3 to 5 cm, a diameter of 30 to 60 cm. The taste is dominated by a light taste of ammonia, and a slight smell of ammonia comes from the cheese crust. The thickness of the cheese also affects the taste, the thinner it is, the sharper it is. The same applies to aging, young cheese has no pungency.

Brie is a popular cheese among the French, it is served both at the festive table and at the dinner table. Produced all year round, stored at +2…-4 °C. Before serving, the cheese must be taken out of the refrigerator in advance and wait until the cheese reaches room temperature.

Interestingly, the cheese was revered by the royals, so Brie received the status of cheese of kings. King Philip Augustus, Queen Margot and Henry IV were delighted with the flavor spectrum of the cheese.

Brebis basque - Brebis basque

Another large family of hard cheeses made from sheep's milk, which are produced in the southwest of France. The most popular cheese in France is Osso-Iraty (ossau-iraty).

This semi-hard pressed cheese began to be produced by the monks of Belloc Abbey over 300 years ago.

It is a weighty (2-7 kg!) cylinder with a diameter of 18 to 28 cm, a height of 7 to 15 cm. You can recognize the cheese by its characteristic orange-yellow or grayish rind, aroma and unique nutty-olive taste. The cheese matures from 60 to 90 days in special rooms built of stone in the mountains.

Despite the fact that cheese is produced all year round, the best in terms of taste is autumn. The fat content of the cheese is 50%, it is recommended to drink with sweet white wine.

Camembert - Camembert

A soft, fatty cheese made from cow's milk. Outwardly, it resembles Brie cheese, but it has a higher fat content and a specific aroma. It has a mushroom taste, the outside is covered with a white crust with mold.

In the production of cheese, whole cow's milk is used with the addition of a small amount of skimmed milk.

Certain parameters are also characteristic of this variety: the thickness of the cake is 3.1 cm, the diameter is 11.3 cm, and the weight is 340 grams. To obtain 12 servings of cheese, 25 liters of milk are used.

The main cheese production is from September to May. The correct Camembert keeps its shape when cut and is not stored for a long time.

Cantal

Cantal is one of the oldest French cheeses from the Auvergne region. It is a hard to semi-hard variety, with a strong and spicy creamy flavor that only intensifies over time.

Cheese ripening takes place in a cool room for an average of 3 to 6 months, sometimes up to a year. During the ripening process, the cheese heads are regularly washed with water and turned over.

The cheese is a barrel covered with a thick golden rind with mold and reddish dots, inside is a soft yellow pulp. One head of Cantal cheese reaches a diameter of 50 cm, weight can reach up to 40 kg.

Cantal cheese has several varieties according to the type of milk used. So, Cantal Fermier is made from raw milk, and Cantal Laitier is made from pasteurized (commercial version).

It is important that the Cantal Fermier is de-rinded, as it may contain the Listeria bacterium. Cheese made from unpasteurized milk is not suitable for children, the elderly and people with immunodeficiencies.

Varieties are also distinguished by the time of ripening. Young cheese ripens in 1-2 months - Cantal jeune; medium or gilded matures in 2-6 months - Cantal doré and aged more than 6 months - Cantal vieux.

The latter type of cheese makes up about 20% of the total production. With proper storage, it may not deteriorate for 1.5 years, but it can only be purchased in the region, it is very rarely exported.

The fat content of Cantal cheese is 45%. It is used in the preparation of soups, salads, fondue, it is also added to potato dishes.

In 1980, Cantal cheese received AOC (Authentication of Origin) certification.

Comté

Comté is a semi-hard cheese made from unpasteurized cow's milk and is produced in the Bourgogne-Franche-Comté region of eastern France.

Cheese is made from the milk of certain breeds of cows, which are fed with special plants grown in a certain area. Thus, the production uses high-quality milk, which is the basis of the taste of Comte cheese. Cheese contains calcium, copper, proteins and vitamins B2 and B12.

The cheese head is a circle with a diameter of 60 cm, a height of 10 cm and a weight of 40 kg. It takes about 400 liters of milk to produce one cheese head. Withstand cheese from 8 to 12 months on the shelves of spruce boards. During the aging process, the cheese crust is treated with a special solution based on brine. With the right production technology, eyes are formed on the cheese pulp, the size of which can reach the diameter of a pea or cherry.

The cheese has a sweetish nutty flavor. Depending on the place of exposure, as well as on the season, the taste of cheese can vary dramatically. Thus, six flavor varieties were identified (milky, fruity, herbal, burnt, spicy, animal), each of which complements the taste with 90 different shades. At the same time, you need to remember that no flavors or flavors are added to the cheese!

The cheese received AOC certification in 1958, after aging, a special commission of experts evaluates the cheese on a 20-point scale. Thus, cheeses with a score of 14 and above are allowed to be sold with a green casein label with a production date, and the rest are marked with a different label.

Conte is served as a separate dish at the end of the meal. Cheese is also often used to make canapes, fondue, salads, soufflés. It goes well with vegetables and fruits, white, red and sparkling wine.

Chabichou du Poitou

Chabicho du Poitou is a goat cheese made in the Poitou-Charentes region since 1872. Already in 1990 he received AOC certification.

In the production of cheese, goat's milk is used, which is cooled to 20 ° C, rennet is added and left to sour in large vats.

After separation from the whey, the cheese is laid out in cylindrical molds and, two days later, salted by hand and transferred from the molds to a dryer for at least 10 days, where the cheese ripens. Usually 2-3 weeks is enough for bacteria to give the product taste and aroma, but sometimes this period is extended to give a brighter taste.

The weight of one cylinder is 150 grams, the fat content is 45%. The top of the Chabichu-du-Poitou is covered with white mold with a grayish-blue tint, inside is ivory-colored flesh. The cheese has a pronounced nutty taste and a specific aroma. White wine goes well with cheese.

Livarot - Livaro

Normandy cow's milk cheese Livaro has been produced since the 17th century. At the end of the 19th century, cheese was considered the main source of protein among the poor, but today Livaro cheese is an elite product. In 1975, Livaro received AOC certification.

It is noteworthy that cheese is produced exclusively in the warm season. The cheese is aged from three weeks to two months, during the ripening process it is constantly turned over and washed with brine.

It is easy to recognize the heads of Livaro cheese by patterns. Traditionally, the cheese heads are wrapped in strips of dried cattail leaves to prevent the cheese from settling during maturation. Cheese Livaro bears the rank of colonel, because five stripes in France, like three stars in Russia, corresponds to the rank of colonel. Dried leaves are still wrapped around cheeses produced in small batches, but in industrial production they use strips of green paper.

You can also recognize Livaro by its rich reddish-yellow color, which is obtained by adding a natural dye from the annatto plant (grows in South America). The flesh of the cheese is yellow-orange. Taste qualities depend on the aging period: the longer it is, the sharper and more aromatic the cheese is. The cheese is soft in texture, but keeps its shape when cut.

Livaro is served at the end of the meal as a separate dish. Combines with Calvados, cider and red wines.

Reblochon - Reblochon

Reblochon is a soft cheese produced at the foot of the Alps, in Savoie.

For the manufacture of cheese, unpasteurized cow's milk is used, which is left to sour, the resulting mass is crushed, laid out in a mold, pressed, washed in brine and left to ripen for 2-4 weeks. Reblochon is a circle with a diameter of 14 cm, a height of 3-4 cm. The average weight of one head of cheese is 450 grams. Reblochon is also made with a smaller diameter - 9 cm, with a mass of 240-280 grams.

Ripe Reblochon can be recognized by its orange rind with a thin white coating and a soft, resilient, oily filling and bright aroma. The taste of the cheese is rich, with nutty and fruity notes.

Mimolette - Mimolet

The original Mimolet cheese was first made under the decree of Louis XIV, who needed an analogue of edamer, which was banned from being imported into the country under Colbert. A distinctive feature between these cheeses was the orange color of the cheese, which was facilitated by the addition of natural dye annatto.

Interestingly, at the very beginning, the cheese was kept for a short time and it turned out to be soft with a slightly oily texture, with a nutty-fruity aroma. During the experiments, it was found that with a longer exposure, the cheese hardens and acquires bitterness.

Mimolet is a cheese made from pasteurized or whole cow's milk, in the process of curdling, in which not only a dye is added, but also during maturation, cheese mites are specially added, which, gnawing through the bark, have a significant impact on the taste. One head of cheese weighs about 2 kg. The maturation time of the cheese ranges from 2 months to 2 years.

Munster — Munster

The history of Münster soft cheese goes back to 660. It was at this time that the monks produced a unique dairy product in a monastery in the Vosges department. Over time, the village of Münster grew up around the monastery, from which the cheese inherited its name.

The production of cheese is quite simple. Raw milk was heated to a temperature of 32 ° C, poured into wide capacious containers, 100-200 liters in volume, and lactic ferments and rennet were added. Within an hour, the milk turned into a curd mass, which was salted and laid out in molds, and then sent for aging in a damp cellar. To speed up the fermentation process, new cheeses were always piled next to the old ones. The ripening time of the cheese varies from 5 weeks to 3 months, during which it is necessary to regularly turn and rinse the cheese with water from the Vosges springs. Thanks to the procedures, the cheese acquires an orange-reddish rind. The longer the cheese ripens, the richer the color of the crust.

Munster cheese is made in heads with a diameter of 13-19 cm, a height of 2.4-88 cm, and a weight of 450-500 grams. Sometimes you can find small heads, weighing up to 150 grams. In the manufacture of 1 kg of cheese, 8 liters of milk are required. Cheese is stored at a temperature of 2-6 °C.

Cheese is widely used in cooking: used in pies, salads. When serving, cumin seeds are added to Munster.

Mont d'Or

Mont d'Or is a soft cow's milk cheese produced in both France and Switzerland. The second name of the French Vacherin du Haut-Doubs is Vacherin-du-Haut-Doubs.

The production of cheese falls on the period from August 15 to March 15, and it can be found on the shelves from September 10 to May 10.

The French make cheese from unpasteurized milk, to which sourdough is added. After draining the whey, the cheese mass is pressed, molded and wrapped with spruce bark, which retains its desired shape and gives it a special taste. The cheese matures in the basement at 15°C for 5-7 weeks, during which it is periodically turned over and rubbed with brine.

Morbier - Morbier

Morbier cheese is produced in the city of the same name, in the Franche-Comté region. It is a pressed semi-soft cheese made from raw cow's milk.

Morbier has been known since 1795. Initially, the product was produced by peasants for individual consumption. In the evening, after milking the cows, the peasants made small cheese blanks, the next day, in the morning, new blanks were stacked on top of yesterday's ones. In order to prevent the first workpiece from spoiling overnight and insects not landing on it, the cheese was smeared with a thin layer of soot (today crushed charcoal is used), forming a thin crust. Thus, in the section of the cheese, you can see a dark layer, which is typical only for this type of cheese.

Today, Morbier cheese is produced in only four departments: Loire, Saone and Loire, Jura, Doubs, Ain. Only two cow breeds are used in production: Montbéliarde and Simmental. To get 11 kg of the finished product, you need to milk 100 liters of milk.

Raw milk is heated to 40°C, after which the starter is added. For ripening, the cheese is sent to cool rooms, where the cheese ripens for 45 days at a temperature of 7-15°C.

The finished product is a round disk with a diameter of 30-40 cm, a thickness of 6-8 cm. The weight of a massive circle is from 5 to 9 kg. The color of the cheese can vary from creamy to yellow. The taste of the cheese is affected by the aging time, so young varieties of cheese have a sour taste, and more mature ones have a rich, bitter taste.

Morbier is combined with white, red wine. Can be safely used in cooking, when cooking fish, meat. Cheese also goes well with vegetables and fruits.

Neufchatel - Neuchâtel

Neuchâtel is considered the oldest cheese in Normandy, the first mention of it dates back to 1035. You can recognize the cheese by its shape, resembling a heart. The peak of popularity came in the 19th century, when Napoleon was given a basket of Neuchâtel cheeses during a visit to Normandy.

The cheese is made from cow's milk, has a dry crust with white mold, inside is an elastic pulp with the taste of mushrooms.

Cheese production technology has not changed. It is still made from April to November. Milk in a room where the temperature is maintained at 20 ° C is poured into containers, rennet and whey are added and wait 2-3 days until the milk begins to curdle. After draining the whey, a special fungus is added to the product, after which the resulting mass is pressed into a mold and laid out on wooden boards. After manual salting of the cheese mass, it is sent to a damp and cool basement.

Cheese ripening occurs in 10 days, however, to achieve taste and the necessary fat content (20%), Neuchâtel is kept for up to 10 weeks. Cheese aged less than 10 weeks has a fat content of 50%.

Interestingly, the cheese has six traditional forms. In addition to the heart, the cheese is made in the shape of a barrel, double barrel, briquette, big heart and square.

Neuchâtel cheese is served at the end of the meal, before dessert. It is recommended to use it with a baguette and red wines.

Roquefort - Roquefort

Roquefort is the most famous blue cheese made from sheep's milk in the province of Rouergue. The production of cheese is practically no different from the standards, the main distinguishing feature is the ripening process, which affects the taste of the cheese. The cheese matures in a well-ventilated limestone grotto on oak shelves. The difference between a real Roquefort and a fake is the presence of spores of the fungi Penicillium roqueforti.

The texture of the cheese is soft, buttery. The taste of the cheese is pronounced, reminiscent of the taste of hazelnuts. The aroma of cheese is also indescribable.

Saint-nectaire

Saint-Nectaire became famous in the 17th century, when Louis XIV and his courtiers learned about the cheese. Semi-soft cheese is produced in the Mont-Dore mountainous area. It is also interesting that the area of cheese production is the smallest in the AOC list.

The cheese is made from the milk of Saler cows. The milk is heated to 32°C, after which a special starter culture and an enzyme are added. After curdling the milk, the cheese mass is molded and slightly pressed. Then comes the salting process, for this the cheese is pulled out of the mold, and at the end of the procedure it is wrapped in a cloth and placed back into the mold. Next, the cheese must dry for 3 days, and only after that it is sent for maturation on a bed of straw. Saint-Nectaire matures in 5-8 weeks, at fairly cool temperatures (10-12°C) and high humidity (90-95%). Turn the cheese heads once a week.

For the production of one head of cheese, 13-14 liters of milk are used. The diameter of the cheese circle is 21 cm, the height is 5 cm. The weight is 1.7 kg. They also make a smaller version weighing 600 g. Cheese made from raw milk has the most intense taste of hazelnuts, mushrooms and spices. The fat content of cheese is 45%.