French Cheeses

Usually, we buy souvenirs and other little things while we are travelling. This is not a bad thing, because the little colorful magnet on the fridge will remind you about an amazing trip and the place you have been visiting. However, the best things you can bring to family members or friends that were left at home are some special and traditional food. If you are coming back from France, then some delicious pieces of cheese would be just perfect!

The Most Popular Options

Brie de Meaux is produced in a region that is 50 km from Paris. This cheese has a long history and traditions of making. According to some written sources, Brie de Meaux was first mentioned in 774 when the emperor tasted this cheese in the town of Brie. It is written that during the French Revolution, Louis XVI’s last premortal desire was to taste Brie cheese once again.Boursin is a soft cream cheese made from cow’s milk that is especially popular amongst chefs around the world. It is used in many dishes from simple snacks to sophisticated kitchen masterpieces. The cheese was first made by the chef Franko Boursin in Normandy in 1963.

Epoisses is made from the milk of cows living in the meadows of Burgundy. To make this cheese it must be washed with salty water and then stored in a damp cellar. After the first month, the cheeses are washed with rainwater and a mixture of Marc de Bourgogne spirits. This procedure is repeated 3-4 times a week. The making of Epoisses cheeses is characterized by a rather complex manufacturing technology. It tastes just amazing with some red and dry wine.

Chevre is a cheese made from goat’s milk and formed in various sizes and shapes. Cone, cylinder, disc, or pyramid shaped cheeses are the most popular and can be found in many local markets and special shops. Young cheese is soft and creamy while the older cheese is dry, harder, has a slightly pungent or sour taste.

Tomme de Savoie cheeses come from the French Alps. The sand-colored cheese is made from cow’s milk and has a thick rind of brownish-gray color. This cheese has relatively low percentage of fats only 20-45%. Depending on the food given to the cow (hay in winter, grass in summer), the taste may be a little different. This cheese is usually disc-shaped, about 18 cm in diameter, 5 to 8 cm thick, and weigh between 1 and 2 kg.Roquefort is a blue cheese made from sheep’s milk, so it characterized by more intense taste. Originally, it came from the southern region of France. The cheese is white with mold on the inside, crispy with a slightly pungent taste and a distinctive smell. The original cheese weighs 2.5-3 kg and is about 10 cm thick. About 4.5 liters of milk are needed to produce one kilogram of Roquefort cheese. It is recommended to taste this cheese with dry white wine accompanied with slightly sweet fruits.

By Clay