Cheese tasting journey led by Tom Parker Bowles, featuring various types including soft Camembert, spicy Époisses, and robust Roquefort cheese.
Go Gaulle Yourself! A Taste of France's Iconic Cheeses
Comté, Roquefort, Vacherin Mont d'Or, Époisses, Sainte-Maure de Touraine, Brie de Meaux
If France is the Land of Wine, these luscious morsels are its chocolate cake – the divine chanson d'amour that embodies the soul of the nation. Gen Charles de Gaulle may have vexed over 246 varieties of cheese, but President Macron might just see stars when he learns about the titillating collection of French cheese! From soft and creamy to robust and spicy, the cheeses of France are a playground of mouth-watering delights for every taste palate and god forbid that any should go unnoticed.
There's a saying, "when you make a really good cheese, you capture the essence of the place, its very identity." (Andy Swinscoe, The Courtyard Dairy) Cheese, much like wine, is a signifier of place, a celebration of terroir, and France is, undoubtedly, the grand dame of world cheese. The country's diverse topography, climate, and culture play a crucial role in shaping the myriad flavors of French cheese.
A Cheesy Revolution: French Cheese, the unsung hero of the cheese world
Cheesemaking may seem a simple art, but it is a complex labor of love. The creation of farmhouse (fermier) and artisan (laiterie) cheese is as much an art as it is a science. The subtle variations in ingredients, techniques, and ageing processes contribute significantly to the unique qualities of each cheese. And beloved French cheeses like Camembert de Normandie, Comté, Reblochon de Savoie, and Roquefort, have the designation AOC (Appellation d'Origine Contrôlée), lending legal protection to their method and area of production.
However, the trend towards pasteurized over raw milk is a point of contention. Pasteurization may kill any rare nasties, but it also flattens out the variation between milk produced in different places, limiting the cheeses' ability to express their terroir. The preference for pasteurized mass-produced cheeses is a source of concern for cheese lovers and experts, who fear the specialist fromageries could become extinct, like the dodo.
The Great French Cheese Guide
ComtéA French Alpine legend, Comté is made with unpasteurized cow's milk in massive 5-ton wheels. Traditionally aged in caves (or temperature-controlled caves these days) for up to three years, it has a hard, but yielding texture. With maturity, the flavors develop, from nutty with a soft caramel sweetness when young to savory, mellow, and thrillingly complex when aged to 36 months. Perfect with Vin Jaune or Gigondas.
RoquefortRoquefort-sur-Soulzon is a village in the Aveyron department of southern France known for its damp, cold limestone caves, which are perfect for maturing this world-famous blue cheese made from unpasteurized sheep's milk. Legend has it that a shepherd, smitten by a beautiful woman, left his lunch consisting of sheep's cheese in a cave, returning to find it covered in blue mold. Roquefort was born! This bold, tangy cheese packs a punch and is best enjoyed with Sauternes and walnuts.
Vacherin Mont d'OrAnother Alpine classic, Vacherin Mont d'Or is made with unpasteurized cow's milk from August 15-March 15 and enveloped in a strip of spruce bark, which keeps its shape and adds a subtle resinous scent. Best enjoyed with cornichons, charcuterie, crusty baguette, and Côtes du Jura.
ÉpoissesA small, wrinkled, orange-rinded beauty, Époisses is coated in charcoal ash and has a robust, spicy flavor. It is best enjoyed with a big Burgundy, Marc de Bourgogne, a shot of Calvados, or a glass of Poire Williams.
Sainte-Maure de TouraineWhile champagne-like Goat's cheese might be a turn-off for some, Sainte-Maure de Touraine is a different story. This log-shaped, crumbly-textured cheese from Touraine is wrapped in charcoal ash and has a mellow, nutty flavor. Best served with crisp, sharp dry Sauvignon wines and fresh, fecund figs.
Brie de MeauxBrie de Meaux, the king of all cheeses, should live up to its title with its crumpled, orange-speckled rind, oozing texture, and notes of mustard, pepper, and thick cream. Made in Ile de France, there are dozens of different bries, but only Brie de Meaux and Brie de Melun are officially recognized as AOCs. Some purists argue that the brie is only properly matured when the center is runny, but others claim a chalky, firm stripe left in the middle elevates the taste. Pair with Champagne or a good Pinot Noir.
TAKEAWAYFrance is the undisputed leader of the cheese universe with an estimated 1,200 unique varieties of cheese rich in mouthwatering flavors that tantalize the senses. From its diverse geography to its ancient traditions, the country has mastered the art of cheese making, breathing life into every morsel. Whether your preferences lean towards soft, hard, cow, sheep, or goat cheese, France has a cheese to tickle your taste buds. So vive la France and vive le fromager!
- The diverse topography, climate, and culture of France contribute significantly to the creation of its iconic cheeses, making them a celebration of the country's terroir.
- Cheese making is an art as much as it is a science, with the subtle variations in ingredients, techniques, and aging processes playing a crucial role in the unique qualities of each cheese.
- France is often referred to as the grand dame of world cheese, with its over 1,200 unique varieties tantalizing the senses.
- The trend towards pasteurized over raw milk is a topic of debate, as pasteurization may limit the cheeses' ability to express their terroir and has concerned cheese lovers and experts.
- Comté, one of France's legendary cheeses, is aged in massive 5-ton wheels for up to three years, resulting in a hard but yielding texture and flavors that develop from nutty and sweet when young to savory, mellow, and complex when aged.
- Roquefort, the world-famous blue cheese, is matured in damp, cold limestone caves and has a bold, tangy flavor that is best enjoyed with Sauternes and walnuts.
- Vacherin Mont d'Or, another Alpine classic, is enveloped in spruce bark during production and is best enjoyed with cornichons, charcuterie, crusty baguette, and Côtes du Jura.
- Époisses, a small, wrinkled, orange-rinded cheese, is coated in charcoal ash and has a robust, spicy flavor that pairs well with a big Burgundy, Marc de Bourgogne, Calvados, or Poire Williams.
