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Cheeses of France
French Cheese
Source:
The French
Food and Cook
Need help making up a cheese board? Look
no further.
Cheese
101
Source: The
Reluctant Gourmet
Don't know much about cheese, French or otherwise?
Here's a beginner's introduction to some of the world's best-known cheeses.
"Several miles of geese and walnuts later, a foot-long homemade “Fromagerie Fermier” sign points right. It seems a more promising detour than the mass production cheese factory, and since we don’t have to be in Creysse at any particular time, down the narrow paved road we go."
“Do you have any white wines by the glass?” I asked, and ordered a Château Trians, a Coteaux Varois, from the region.
Christine Salsedo seemed somewhat surprised. “Most of the time people drink red with cheese,” she said. “We’re French, so we definitely prefer red.”
The French can talk about cheese until the cows come home. If you doubt that, take a tour in the Franche-Comté region with local farmer Jean-Francois Marmier, who goes by the nickname Taz. "We need hours, days, months, years to talk about Comté" cheese, Taz said passionately.
François Durand is an icon in Camembert country. He claims to be the last dairy farmer in Normandy to be commercially making Camembert from hand-ladled unpasteurized milk.
A salesperson replenishes stocks of French cheese "Mimolette" at Tokyo's Takashimaya department store September 3, 2005. The health-conscious often shun whole milk but a new study suggests that adults who favor full-fat dairy gain less weight over time.
To some, it will be like saying Fred Astaire and
Ginger Rogers were out of step. But new research has revealed that cheese
and wine do not make the perfect pair.
While the French like to say that la vengeance est un plat
qui se mange froid (revenge is a dish best eaten cold…), cabécou, as I
found out on a recent trip to the Périgord Noir, is a cheese best eaten hot.
From Roquefort to Reblochon: experts divulge their favorite cheese sources in Europe.
"The cheese smelled so strong that I hung it outside in a plastic bag,
from the limb of our hazelnut tree. I'd found it in the market in
Dives-sur-Mer, a delightful little town on the Normandy coast."
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