french blue cheese names

In the XVth century, Charles VI then, Charles VII grant to Roquefort habitants, several privileges. Classic Sangria can be easily played with, making it a drink perfectly adaptable for the Christmas holidays. In 1756, the abbot, Boissier de Sauvage, told us about the cheese called Peraldou “little rounded and flat cheese we make in the Cevennes…” Frederic Mistral, the Occitan writer, describes it as a “little rounded cheese, goat’s milk, spicy and dry taste, and proper to Cevennes”. These soft cheeses are best and room temperature and are just waiting to be spread over crackers, crusty bread and fruit. It is understood that the Brie is a royal cheese. Its bars, its restaurants and above all, its hotels, whether you want to sleep, eat, party or just take a walk in Paris, Mona knows them (nearly) all. According to legend, the Roman emperor, Antoine the Pious, died of gluttony, which proves its seniority. Go well with: Beaujolais (red) or Cotes d’Auvergne (red). Go well with: Bourgogne (white), Tavel rosé or Marcillac (red). Where to Stay in Paris ? Cheese-ageing is about 10 days. Go well with: Madiran, Pecharmant ou Fitou, Recipe idea: Pont l’Eveque roquet-monsieur. Nicknamed “the cheese from Gabales and Gevaudan country” by Pliny the Elder, the Cantal is one of the oldest cheeses in history. Go well with: Irouleguy or Jurançon This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste. While 10 varieties of cheeses might sound like a lot, naming only 10 French cheeses is a feat. Then, the draining, the Brie de Meaux has a spontaneous draining, whereas the Brie de Melun has a slow draining. A French cheese dating from the Roman times. The cheese sold there is very valued”. Related topic : 9 Awesome Cheese Shops in Paris. National pride of the Ile de Beaute, the Brocciu is the only cheese made with whey, which means the Corsican ewes and/or goats whey. In 1860, the Savoy was incorporated in the French Empire, which started the Reblochon’s trade, promoted by the railway in Annecy. The Epoisses is a soft, rind-washed cheese, partially washed with Marc de Bourgogne, the magistrate Brillat-Savarin consecrates it “king of cheeses” at the beginning of the XIXth century. Well, it’s simply because the Langres is never flipped, contrary to his number one competitor: the Epoisses. Brie de Melun 8. France provides us with a thousand different cheese varieties, including soft cheeses (Camembert, Coulommiers, Munster), blue-veined cheeses (Roquefort, Bleu d’Auvergne), pressed cooked cheeses (Gruyere, Comté, Parmesan), 45 controlled designations of origin cheeses and 38 protected designations of origin cheeses. Guide to Best Areas and Neighborhoods, The Best Prepaid French SIM Cards for Tourists Compared, 6 Most Famous Traditionnal and Legendary Cabarets of Paris, 25 Things / Souvenirs to Buy in Paris & Where to Find Them, 35 Typical French Foods (Mostly Yummy, Some Weird), 13 Best Shopping Centers and Outlets to Shop at in Paris, 7 Great Vegetarian Restaurants In Paris For All Budgets, Top 14 Best Affordable Classic Bistros in Paris, Top 12 Best Indian Restaurants in Paris: Our Selection, 17 Best Italian Restaurants in Paris (Pizza, Pasta…Yum! Explore Gourmet Food World’s tasty collection of spreadable cheeses like French Brie, Italian Gorgonzola, American Goat Cheese, and more. Once drained and dried, the whey becomes an easy food to transport and nourishing: cheese! The Cantal is a pressed, uncooked cow’s milk cheese. Behold, the beautiful, sculptural varieties of French chevres. The Brie de Meaux is moulded with a shovel and the Brie de Melun is moulded with a ladle. During the Middle Ages, farmers were not landowners and they had to pay a “right of use” on the quantity of milk produced and to make their animals graze, which made its production illegal. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. The goat and sheep raising is pervading in the region in order to ensure the following foodstuffs: milk, meat, and cheese. Bleu du Haut-Jura, de Gex, de Septmoncel 5. In the Age of Enlightenment, it’s Diderot who declares the Roquefort “king of cheese”. The Epoisses gains popularity, it is eaten in the Louis XIV court, at Napoleon’s table and gets its famous reputation under the end of the Former Regime. Guillaume de Lorris even quotes him in his famous book, the Roman de la rose, “the good tables were always furnished at dessert of angelot cheeses”. The new video series from Fine Dining Lovers, Flavour Hacking shows you all you need to know about how to cook eggs, how to fry eggs and how to poach eggs. Another way to produce this cheese is by using unpasteurized cow milk. This little creamy square is one of the oldest cheeses of Normandy. It was perfect for a cheese and especially free! History shows that Bouton de Culotte was born thanks to the herds of goat presence in the region. The raising of goats was widespread in the region, the cheese is intended to be consumed by the family. Indeed, after the controller’s visit, fa… It is the blue cheese that is produced in the heart of the Picos de Europa mountain range located along the northern coast of Spain. French Cheeses. Bleu des Causses 4. According to legend, cheese production was discovered throughout the storage and the shipping of milk in ruminant’s stomach. They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. Go well with: Muscadet or Gros-plant-du-pays-nantais, Recipe idea: Cure fashion mussel casserole. Radden Blue 7. Legend has it that a shepherd boy, fascinated by the sight of a pretty girl, abandoned his meal made of bread and sheep's curd in the cave. This list differs from those of AOCstatus. The “egg cups”, refiner ancestors, regularly came to the farms to collect the foodstuffs including the goat cheeses, which were sold later. When he came back, sometime later, to enjoy his meal, he discovered mold on it and the Roquefort was born! But it is covered in blue mold, which is why it makes the list. It is fresh, sweet, milky in flavor with a light hint of hazelnut, and vanilla. Danish Blue (Danablu) This cheese was created in the early 20 th century by a Danish cheese maker by the name of Marius Boel. Protected since 1981 and produced only in rural areas, it has almost no crust, a creamy texture and a very strong odor due to the addition of milk from sheep and goats to that of cow's. He returned after some time, the mold (Penicillium roqueforti) had turned into Roquefort ... An English cheese whose most famous version is the "blue". The XIX century saw the Bleu d’Auvergne’s birth thanks to a farmer from the region, Antoine Roussel, wishing to develop the cheese “bluestain” which, according to him, brings a “special, pleasant and perfumed” taste. The first written trace of this Berrichon cheese dates from the XIXth century, where a native farmer of the township explains that she always made Selles-sur-Cher, like her mother before her. Cantal or Fourme de Cantal or Cantalet(AOC, Auvergne) 10. But these two favorites are just two of the many European blue cheeses out there.Â. Just add holiday spices and flavours, and serve up a festive Christmas Sangria. 9. With more than 20 kg of consumed cheese per year and per capita, French people are the largest cheese consumers after Greeks. The top contender for one of the best French cheeses here is A.O.C. Recipe idea: Rosemary and Banon fougasse. Fourme d'Ambert is one of just 32 name-controlled cheeses in France. This is a list of French cheeses.While there are about 1,600 distinct types of French … Recipe idea: Prawns and Ossau-Iraty, Espelette pepper risotto. Here are a few of our favourite leftover brisket recipes, including chili, tacos and casserole. Made from cow and/ or goat's milk, it has a yellowish paste, and a mild flavor. First of all, the cheese-ageing, the Brie de Meaux is refined for 4 to 8 weeks, whereas the Brie de Melun is refined for 4 to 12 weeks. In 1849, the abbot Feraud talks about it: “we run in Banon several attended fairs. Go well with: Chablis (aperitif), Bourgogne aligoté or Champagne, Recipe idea: Beet crisps and Bouton de Culotte. From front to back: blue cheese, Morbier & Emmental. Go well with: soft Vouvray, vendange tardive Gewurztraminer or grey Pinot. Semi-Hard French Cheeses Salers. This pungent blue cheese originated in the south of France. The photo above shows six French goat cheeses recently sent to me as part of an outreach by an organization called Goat Cheeses of France to educate the US cheese consumer. Cheese-ageing, according to specification, is 21 days minimum. Gold medal winner at the World Cheese Awards 2015 in France. This modern Danish blue cheese is semi hard and uniformly veined thanks to a fun method of production: the curd is perforated with sticks or copper wires so that the mold is evenly distributed in the cheese. A blue cheese varietal produced in Asturias, Spain. Blue cheese is typically produced in temperature-controlled environments, such as caves or cellars. Unlike our Swiss friends who are using scalded milk, French Mont d’Or is exclusively composed of raw milk. We can eat fresh Brocciu and passu Brocciu, and this includes 21 days of cheese-ageing. Chefs, restaurant owners and entertainment professionals have gone on hunger strike in Portugal in protest over a lack of government support for the hospitality industry during lockdown. The rind is salted and ashed with charcoal, which gives it a sweet taste. Bleu du Vercors 6. The 'stinky' smell of blue cheese is attributed to a family of molds known as bacterium Brevibacterium linens, the bacteria most often identified with the odor of "smelly feet.". Made in 20 pound wheels. 9. Go well with: Chateauneuf-du-Pape, Lalande-de-Pomerol or Fronsac, Recipe idea: Salmon and Langres rillettes. 4. The French enjoy a lot of cheese. There are so many excellent French cheeses; it's estimated that France produces approximately 200 different types of cheeses! But what’s the difference between the Brie de Meaux and the Brie de Melun, these two similar cousins? the rind is not always eaten (but can be) 8. It is made with sheep's milk. Here is the complete list of cheeses that have an Appellation d'origine controlee. To keep the cheese, the shepherds decided to wrap it in chestnut leaves, held with a blade of raffia. Types of Blue Mold Cheese (With Pictures and Names) When it comes to choosing delicious cheese varieties, none can divide opinion as much as blue mold type of cheeses. This cow's milk blue cheese hails from Finland where it is commonly enjoyed with rye crackers. French cheesemakers have been crafting chevre for a thousand years and counting. Hailing from the French Alps, it is a great melter and is often added to fondue. The small Cantal weighs between 15 and 20 kg, about the Cantalet, which is between 8 and 10 kg. Moreover, the Brie de Melun is slightly smaller than the Brie de Meaux. Strong and creamy. A.O.C. Paraldon, Pelardou, Peraudou, the final Pelardon name is established in the XIXth century and its consumption only goes out of the family circle in the 1960s, thanks to the goat raising renewal in the region. One of the most well known blue cheeses in the world, the blue d'Auvergne derives its name from the Southern French town where it is produced. Shop all English Cheeses. Bleu d'Auvergne (AOC, Auvergne) 3. Go well with: grey Pinot, Chateauneuf-du-Pape or Gewurztraminer. Fourme d'Ambert is an ancient recipe French blue cheese made from raw cow's milk. Production ceased in 1992. The more the basin is dug, the more the Langres cheese is aged. 2000 years ago, the Cantal was already used as food storage by its impressive size (it can reach up to 45kg) and as a trade product. Go well with: Champagne or Champagne method. In the XVIIth century, the Edam was exported in Germany, France and Great Britain. The first written mention dates of the XIth century and represents a historical symbol for the region of Causses and Aveyron valleys. This little goat cheese is a soft, bloomy rind cheese from Poitevine, Saanen or Alpine goats, raised in the Quercy and Rouergue regions. Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. Indeed, after the controller’s visit, farmers start applying “the Rebloche” (in dialect), that means pinching the cow udders twice, thus, the milk acquired was very creamy. The French Cheese Corner brings to you a curated list of some of the best cheeses France has to offer, crafted with the highest quality milk. The Reblochon cheese-ageing is 4 to 5 weeks on a thin, spruce slice. It’s in the middle of the XVIIIth century that we heard about the Langres cheese for the first time, in a composed sing by the city Dominican Prior. Three families of cheese: French cheeses can be divided into three main families: - pressed cheeses (like most British cheeses) - soft cheeses, such as Camembert - blue cheeses to which can be added a number of hybrids or very individual cheeses. And more importantly, they are deeply connected to and proud of their cheese. A similar or related cheese to try would be Bleu d'Auvergne. Ewes have to be basco-bearnaise, Manech black head or Manech red head. Ossau-Iraty-Brébis Pyrénées, an ancient cheese some say dates back to at least 1000 B.C.E..A semi-hard, uncooked cheese, Ossau-Iraty is made from raw sheep's milk, with notable butterfat content. It is nicknamed, in 1230, the “Angelot” in reference to a coin. Moulded exclusively with ladle, this little cheese gets the Red Label since 2006. Cabrales Cheese – Traditionally, this cheese is made by mixing goat and sheep’s milk together.This cheese has a stronger, spicier flavor to it. As of February 2010, there were 45 French cheese names on the list. There are now over 400 types of French cheeses, each with a rich local heritage tied to the distinctive terroir, cultures, and people of their storybook towns of origin. The Papillon Roquefort basements offer you a free guided visit and a tasting. With a wonderful selection ranging from blue cheese to pasteurised, to soft, hard and matured, our choice is mind-blowing.. Our cheese category is vast, spanning British, French, Spanish and Italian cheeses; there is something to suit every palate. The Selles-sur-Cher is part of the soft with bloomy rind cheeses. Christmas Sangria Recipe: How to Make it in Simple Steps, Leftover Brisket: Recipes and Ideas Against Food Waste, Christmas Mulled Gin Cocktail Recipe: How to Make It, The Digest: The Dark Side Of The White Truffle, Angostura Bitters – What It Is and How to Cook With It. Follow her lead, she will gladly give you all her good tips! This famous Italian blue cheese is made from whole cow's milk injected with Penicillium glacum. After the First World War, its production is declining, it was only in the 1950s that it could get its popularity rating back, thanks to a farmer couple, Simone and Robert Berthaut. The cheese-ageing is a minimum of 4 weeks. Yes, we French also make Edam like our Belgian friends! The Banon cheese is named after a small village located a few kilometres from the Albion Plateau. The Langres distinguishes itself by the little “basin” at its top. Cheese-ageing is 3 months minimum. This cow's milk blue cheese hails from Finland where it is commonly enjoyed with rye crackers. Nicknamed “priest cheese”, “cheese of the priest” or “Nantais cheese”, it’s a soft, rind-washed cow’s milk cheese which can be moulded under 3 shapes: a square model with rounded corners, its original shape, a big round model aimed at the cutting sale and a small model aged with Muscadet. You have to wait about 15 days minimum of cheese-ageing for a small size, 18 days minimum for a middle size, and 21 days minimum for a big size. The couple was hiding since October 1790, the abbot Charles-Jean, Benedictine and prior of Rouxville, in order to save him from the French revolution repression. Pure product of Pays-Basque and Bearn regions, the Ossau-Iraty is a pressed, uncooked ewe cheese. Reblochon’s birth occurs in the XIIIth century, in the Thones valley, Haute-Savoie. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. Go well with: Cotes-de-provence (white and red) or Coteaux-Varois-en-Provence So it's not *technically* a blue. Blue cheese is very nutritious and boasts more calcium than most other cheeses. Blue mold cheese was discovered by accident when cheese was left behind in a … Three different types of milk: Cheese is traditionally made from three types of milk: - cow's milk In the soft, rind-washed cheese category, it makes its appearance in the XIIth century thanks to Cistercian monks. According to legend, an ogre, animal stealer, who revealed the Brocciu production secret in exchange for his life, was threatened by the Corsican shepherds. Including the Stichelton, creamy and dense, made of unpasteurized cow's milk; the Beenleight Blue, produced from unpasteurized sheep's milk, available only in fall and winter; and the Dorset Blue Vinny, made from cow's milk and vegetarian rennet from an old recipe 300 years. Perhaps French cheese is one of the most famous in the world. To obtain a mild and rounded batter and because of the weather imposed by the region, we use the soft curd technique (little or no whey added). The Brocciu name comes from the word “brousse” which is a reference to a Provencal fresh cheese. Depending on the temperature and climatic conditions of an area, the cheese may take 9-24 months to age. It is also nicknamed “boëte cheese” or “strapped cheese” because of the spruce bark belt, which keeps “its shape” and gives it a woody perfume. ), Copyright © 1996-2020 france-hotel-guide.com. Produced in the region of d'Auvergne, it is made from raw cow's milk and formed into narrow cylindrical shapes.Â. Via w … Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character. Each French region has a cheese ... Nearly a dozen different cheeses boast Brie as part of their name, ... Roquefort is an assertive blue cheese made with sheep's milk and penicillium mold. France near the Pyrénées and Basque country is renowned for its sheep milk's cheeses. Go well with: Beaujolais (red), Anjou (red or white), Saumur or Medoc (red). Its most classic accompaniments are celery, pear and Port wine, or "barley wine", a British top-fermented beer from the Greek origins. Like I said previously, the Cantal can weigh between 35 and 45 kg! Cheese would be one reason for the sheep, goat and, much later, cattle domestication. It derives its name from a province near Milan where it has been produced since antiquity. The first known mention about the cheese production is notified in the Marquard treaty (1339). Thanks to the rennets which occur naturally in the animal stomach, used milk turns into curd then into whey. The red colour of the rind would come from Bordeaux barrels, in which they were conveyed. According to tradition, the Maroilles is invented by a monk of the Landrecies monastery around 960. Â. And so, for the sake of you, Dear Reader, and in the name of science and education, I nibbled and scribbled my way through those cheeses, tasting and making notes in order to make this country of ours more goat cheese-aware. The Pelardon from Languedoc is a soft, bloomy rind goat cheese, and its name originated from the cevenol language (“pebre” which means pepper). 7 Goat Cheeses You Should Know. Abondance: A firm, fruity and nutty cheese from the French Alps. It is less pungent than other blue cheeses and its veins range from blue-green to blackish blue. Mona knows Paris like the back of her hand. Cambozola Cheese – To produce this cheese, heavy usage of cow’s milk is needed. Bleu de Sassenage - our last blue cheese, and a firmer, more yellow cheese than Roquefort or Bleu d'Auvergne. The Munster is a soft, rind-washed cheese, composed of raw cow’s milk. , sculptural varieties of Emmental cheese protected as a french blue cheese names to see varieties of that... 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