Hard French cheese. How many types of cheese are there in France?

Soft cheese with a rind of white noble mold. Made from cow's milk. Named after the Brie region east of Paris.

Nowadays, several dozen subspecies of brie are produced in France, not only in the Ile-de-France (Paris region), but also in other parts of the country.

Only two subspecies are protected under the AOC system: Brie de Meaux and Brie de Melun. Both of these subspecies are far from widespread, and buying them can be problematic.

Brie de Meaux is traditionally made in large circles: diameter 35 centimeters, thickness 3 centimeters, weight - 2.8-3 kilograms. The production volume is only 6-7 thousand tons.

Brie de Melun is even rarer, with annual production of only about 250 tons per year. It is better to look for such cheese in cheese boutiques.

Brie de Melun is made in circles: about 27 centimeters in diameter, weighing about 1.5 kilograms. Brie de Melun has a crust with red flecks.

An even rarer option is Brie de Melun in the form of Brie Noir (black brie), this is a long-aged brie cheese - from 2 months to a year. It is believed that its taste and aroma are the brightest.

Bringing brie cheese home from France is not an easy task. The fact is that brie is very soft, and bacteria and mold spread very quickly in it. It is recommended to store brie only in the refrigerator at a temperature of +4-+2 degrees. It is believed that if brie is heated, it has already lost its delicate taste and aroma. Naturally, there will be no refrigerator on the plane during the flight home.

Manufacturers strongly recommend that brie be eaten within a maximum of a week after ripening. Although brie has a shelf life of 6-8 weeks, after a week it loses its taste and begins to taste bitter. Attention! Check the production date and buy only the freshest brie.

The price of regular (mass) brie in France is 7-9 euros per kilogram. For Brie de Meaux - 20-30 euros per kilogram, for Brie de Melun - 25-35 euros per kilogram.

1st place - Camembert (Camembert)

World famous soft cheese from the city of Camembert in Normandy in northern France. Made from cow's milk.

Only one subspecies of Camembert is protected by the AOC system - “Camembert de Normandie”, it is produced in small quantities - only about 5,000 tons per year. The reason for this is very stringent AOC requirements. Camembert de Normandie can only be prepared with fresh milk. Other subspecies are also prepared from pasteurized milk. The Camembert Le Châtel variety is considered very good.

The first feature of Camembert is its shape. Unlike all previous cheeses, which are prepared in large circles (wheels), cylinders or balls, Camagbert cheese is made in small packages. Typical size: diameter - about 10 centimeters, thickness about 3 centimeters, weight about 250 grams.

It is most convenient to transport Camembert; over time it only gains flavor and aroma. He can easily lie down without a refrigerator.

The smell of Camembert is both its famous feature and the subject of many jokes. The smell is formed by a whole bunch of substances. Among them is isovaleric acid, which is “responsible” for the smell of sweat. When they say that Camembert smells like stale socks, this is absolutely true.

Another one distinguishing feature Camembert is a white crust formed by the mold Penicillium camemberti. Until the 20th century, when scientists learned to control mold, Camembert did not have any white crust. The crust was blue-gray or brown. Nowadays, white crust is the standard. The crust is completely edible.

It is believed that Camembert was invented by a woman named Marie Haren. A priest from the city of Brie came to her and shared the secrets of making Brie cheese. Marie decided to make her own version. Camembert became a part of French culture during the First World War, when this cheese was included in soldiers' rations.

The price for Camembert de Normandie AOC is 6-7 euros per package of 250 grams. Other varieties can cost from 1.5 to 6 euros, the range here is huge.

The generation whose childhood was in the 90s knows the name “Roquefort” best, although few have tried or even seen this cheese. But everyone remembers the animated series “Chip and Dale”, where that was the name of one of the characters who clearly suffered from an addiction to cheese;

The generation of the 2010s will know Camembert much better. This is the favorite cheese of pet (kwani) Flak from the animated series “Lady Bug and Super Cat”;

If you stock up on a calculator and go to the nearest Russian supermarket, you will discover an amazing fact - Russian analogues (import substitution) of French cheeses are not cheaper, but even more expensive than the originals!

If you are aiming to buy a specific variety during a trip to France, we advise you not to run around and look in stores, but to order it in a French online store. Fortunately, there are a lot of them in France now. Use the auto-translator in your browser;

Enjoy tasting French cheeses, and read our interesting articles about France ( links below).

French cheeses have long become the talk of the town. The name sounds like music to the ears of gourmets, and French President Charles De Gaulle said: “How can you govern a country that has 258 varieties of cheese.” His quote dates back to the first half of the 20th century, and today there are even more varieties. There are names of cheeses that have been produced in one or another region of France for centuries, and their names, region of origin and production technology are protected by certificates at the state level.

We present you a list with photos of the best and most popular varieties of French cheese, which will help you navigate the world gourmet delicacies and better understand the national cuisine of France.

Camembert

Perhaps the most famous French cheese, the name of which was given by the area of ​​​​its origin in Normandy. Camembert has a white, velvety mold crust, a soft, fatty texture, a delicate taste and a rather pungent aroma, which the French poet Fargues called “the smell of God’s feet.”

Camembert (photo: @realcheeseheads)

Bree

Brie is often confused with Camembert, and it is indeed similar in appearance and texture, but is significantly inferior in expressiveness of aroma and fat content (only 25%). For this reason, brie is considered a more versatile soft mold cheese, which has been known since the Middle Ages.

Bree (photo: @mercato_tlv)

Conte

This hard French cheese is called “Gruyère de Comté” for its similarity to the cheese of the same name. Classic Comte is made from unpasteurized cow's milk and has a pleasant sweetish taste with a nutty aftertaste.

Conte (photo: @bettys_bite)

Roquefort

Another very popular French cheese throughout the world is soft cheese with blue mold. Traditional Roquefort is made from sheep's milk and has a buttery texture and salty taste.

Roquefort (photo: @24cheeses)

Tom de Savoy

Semi-hard cheese of elastic consistency with a white moldy crust and small eyes. Produced in the regions of Savoie and Haute-Savoie. This is the only French certified cheese that can have different fat content - from 10% to 25%.

Tom de Savoie (photo: @gemmy_foods)

Saint-Nectaire

The oldest cheese produced in the Auvergne region of France, it is also called the first farmer's cheese. It has a hard mold crust, semi-soft consistency and pulp with a delicate taste of wild mushrooms or spices. Ideal to serve with Bordeaux wines.

Saint-Nectaire (photo: @osteaddict)

Reblochon

Reblochon de Savoie is a soft cheese from Savoy with a hard brine-washed rind and an intense aroma. The French village of La Clusaz hosts a separate Reblochon festival, during which cheese is prepared and tasted on site.

Reblochon (photo: @realcheeseheads)

Munster

Munster-Jerome is a soft cheese with a washed orange-red rind and a very pungent aroma. It began to be produced by Italian Benedictine monks in a monastery in the French department of Vosges. Later, the village of Munster appeared on this site, and the cheese received its name.

Münster-Jerome (photo: @julianoschier)

Cantal

Another hard cheese from Auvergne, which is considered one of the oldest varieties in France. Farmer's cantal is made from raw milk, and for commercial needs - from pasteurized. The cheese has a distinct, pronounced taste and aroma; its crust is hard and thick.

Cantal (photo: @melbourneandcheese)

Epuas

Soft, delicate cheese with an orange or brick-red rind, depending on the degree of ripeness. It was first produced by the commune of Époisses in Burgundy and is said to have been Napoleon Bonaparte's favorite cheese. It is eaten with a dessert spoon and served with Burgundy wines.

Epuas (photo: @porkewedeli)

Morbier

Morbier, like Comté, comes from the French region of Franche-Comté. This is a semi-soft cheese with a hard crust, which has one “decorative” feature that distinguishes it from many others. A thin strip of crushed charcoal runs down the middle of the cheese wheel. Today this is just a tribute to tradition, but once a strip of soot was a necessary measure.

French peasants made morbier, composing it from two pieces of fermented milk. The first piece was obtained after the cow's evening milking, the second after the morning milking. Thus, the first piece of cheese had to wait one night, and to prevent it from spoiling, it was smeared with a layer of soot on top, and the next day the second piece was placed on it.

Morbier (photo: @saltynsweets)

Shawrs

A soft cheese with a dense white mold rind, which has been produced since the 14th century. The cheese has a delicate, slightly sour taste and a nutty-mushroom aroma.

Shaurs (photo: @yeor.lifestyle)

Mimolet

Mimolet is a recognizable bright orange cheese with a spherical head. Its production began by decree of Louis XIV, according to which it was necessary to create a French analogue of the Dutch edam. To make mimolet have visible differences, they began to add vegetable dye to it. The birthplace of this cheese is the city of Lille in northern France.

Mimolette (photo: @lajambedc)

Valence

Goat cheese in the shape of a pyramid without a sharp top has a delicate taste and aroma. The moldy crust of the cheese is dense and has a gray-blue tint due to the fact that it is sprinkled with wood ash. Recommended for pairing with white wines.

Valence (photo: @parisismykitchen)

Coeur de Chevres

The name translated from French means “goat heart,” which clearly characterizes this cheese. It is made from raw goat's milk and the cheese head is shaped into a heart shape. The cheese is soft, with a moldy crust, the color varies from delicate white for young and grayish for mature.

Coeur de Chevres (photo: @181delicatessen)

Delis de Bourgogne

“A delicacy from Burgundy” has been known in regional French cuisine since the 18th century. This gentle soft cream cheese has dense light flesh covered with a velvety crust of mold.

Delis de Bourgogne (photo: @infamousmarysia)

Saint-Félicien

Soft French cheese with a pronounced milky-creamy taste. It is prohibited to add any spices or additives to it that would disrupt the harmony of its taste and aroma.

Saint-Félicien (photo: @111quesos)

Rocamadour

Soft goat cheese with a moldy rind and sour pulp with a delicate nutty flavor. Produced in the department of Lot in Occitanie.

Rocamadour (photo: @ruthstameister)

Picodon

Another soft goat's milk cheese produced in the Auvergne-Rhône-Alpes region. It has several varieties that differ in degree of maturity and taste. Young cheese has a light flesh and rind, and as the degree of maturity of picodon increases, its flesh becomes denser and the moldy rind turns blue.

Picodon (photo: @cheesetrotteurs)

Puligny-Saint-Pierre

Soft goat cheese in the shape of a pyramid, for which it is often called the “Eiffel Tower”. The crust is moldy, bluish, the flesh has a slight hazelnut flavor.

Puligny-Saint-Pierre (photo: @cheesetrotteurs)

Crotten de Chavignoles

A soft cheese made from goat's milk, which is usually served with fruit and white wines. The cheese comes from the French village of Chavignol, where it began to be produced in the 16th century.

Crottin de Chavignoles (photo: @osteaddict)

Pelardon

Delicate French pelardon is considered the oldest goat cheese in Europe. In addition, thanks to goats grazing on natural pastures, the cheese is made from environmentally friendly milk, which cannot but inspire the eco-conscious gourmet.

Pelardon (photo: @cheesetrotteurs)

Livaro

A soft cheese from Normandy, which was once called “the meat of the poor”, but today it is a real elite product. Livaro is made from cow's milk; its pulp, depending on ripeness, has a more or less rich yellow-orange hue. The crust of Livaro has a deep orange color due to the vegetable dye that is used to color the product during the ripening period.

Livaro (photo: @moon_yeka)

Layol

Semi-hard cheese made from unpasteurized cow's milk. Layol has a thick brown-gray crust, and the pulp has a sour taste with pronounced hints of aromatic herbs.

Layol (photo: @redvioletblog)

Pont-l'Evêque

Soft cheese made from cow's milk, produced in Normandy. The first mention of this cheese is found in historical chronicles XII century. It has a washed moldy crust, a sharp aroma and a sweetish aftertaste. Pairs well with cider and red wines.

Pont l'Evêque (photo: @cavebrut)

Bleu d'Auvergne

Blue cheese from Auvergne, which has a less pronounced salty taste compared to other blue cheeses. Its texture is buttery, and the cheese itself has a more delicate taste.

Bleu d'Auvergne (photo: @alain_hess)

Saler

Semi-hard cow's milk cheese obtained from Saler cows. Saler is considered one of the oldest cheeses in France - its history goes back more than two thousand years. The cheese has a deep rich taste and aroma, golden flesh, dense and at the same time soft consistency.

Saler (photo: @quesovaldivieso)

Chevrotain

A soft Savoyard cheese made from raw goat's milk with a spicy, nutty flavor. It has dense, moist pulp with holes, a dense yellow to orange crust, covered with a pronounced coating of white mold.

Chevrotain (photo: @alessandro.grano)

Cheeses are the pride of France. They are known all over the world for their unsurpassed taste and aroma.

On French the word “cheese” sounds like “le fromage” (or in the original - le fromage). It is believed that it comes from the corruption of “formazh”, that is, “shaping” or “molding”. And this is not without reason. After all, laying out the curd mass, which is formed as a result of milk coagulation, into molds is a very important step in making real cheese.

Today, more than 500 types of this dairy product are produced in France. Moreover, each of them is unique in its own way. French cheeses can be soft or hard, young or aged, covered with a hard rind or mold, from the milk of goats or cows.

However, experts are surprised not only by the variety of types of this product, but also by the incredible number of its forms. Thus, French cheeses, photos of which are presented in this article, are produced in the form of circles, disks, rectangles, drums, squares, standing and lying cylinders, ingots, cones, hearts and triangles.

Why isn't this product produced in just one form? The fact is that all French cheeses have their own personal history, life and even character. For example, cheeses such as Brie and Camembert are always made in the form of a disk. After all, it is in this form that the product ripens evenly and turns out very tasty.

Name Features

All French cheeses have not only their own character and individual history, but also a unique name. Moreover, each product is labeled AOC. It means that this variety has an Appellation d’origine contrôlée, that is, an Original Controlled Name that can only be assigned to those cheeses that meet all the requirements of current legislation.

Thus, any type of French cheese should be made only from high-quality raw materials, that is, milk. Moreover, the entire process of manufacturing the product must strictly comply with local established recipes and traditions.

The cheese, which has the corresponding French name, can only be produced in the region of France where it was historically prepared.

The first AOC label was awarded to Roquefort cheese in 1925, and the latest to Rigotte de Condre cheese in 2009.

Classification

Each state has its own classification of cheeses with its own system and terminology. But most of this product can be easily classified into groups based only on its structure, types of rinds and the principle of formation, on which the amount of moisture in the cheese (or so-called whey) depends.

Based on this system, cheeses from France can be divided into types such as:

• fresh;
• fresh aged;
• soft white;
• semi-soft;
• hard;
• blue;
• flavored.

It should also be said that this or that French cheese recipe may include either cow's, goat's, or sheep's milk. In addition, this product can be produced on private farms or industrially.

Fresh cheeses

To understand the differences between certain types of French cheeses, you should consider them in detail.

Fresh cheeses quite easy to distinguish from other varieties. After all, they have a white and shiny surface. This product does not have a crust. As a rule, it is ready for use within a few days or even hours after production.

Fresh cheeses barely have time to develop the aroma of the raw materials used in them. Their taste is usually described as sweet, milky, sour or refreshing.

French soft cheese Boulette de Cambrai is a fresh cheese. It is characterized by a high moisture content. Thanks to this, it becomes soft. It is made from cow's milk with the addition of parsley, tarragon, chives and other herbs.

The consistency of fresh cheeses can be loose, crumbly or fibrous. However, often such a product is made in solid form and resembles butter.

Eat fresh cheese by spreading it on crusty bread. Additionally, it is served with a light fruity wine.

Aged fresh cheeses

Eighth place - Emmental

This product has a spicy and sweetish taste with a characteristic piquancy. In the cross section of this cheese, large cavities are visible. Their presence is explained by the manufacturing process, as a result of which the bacteria release carbon dioxide. In some countries it is called Swiss, since it was in this country that it was first produced.

In combination with cheese such as Gruyère, Emmental is used to make fondue.

Ninth place - Rebluchon

This is a French soft cheese made from unpasteurized cow's milk in the Savoie region, which lies at the foot of the Alps. This product has a so-called washed crust. After all, after pressing, it is thoroughly washed in brine.

Reblochon was originally produced in the Arly and Thon valleys. Its name comes from the verb reblocher, which in French means “to re-milk a cow.” According to legend, in the 16th century, peasants paid a tax that depended on the amount of milk they produced. To reduce the tribute, cows were not milked in the presence of officials. But after the tax collectors left, this process was carried out again. It was from this milk that the peasants made the magnificent Rebluchon cheese.

This product is produced in the form of a circle, which matures for 2-4 weeks. The finished cheese has an orange rind with a thin white coating and sweetish pulp.

Tenth place - Roquefort

This is a French blue cheese with mold. It is ideal for preparing salads from fresh vegetables. In addition, this product is served with toast and white wine. It is produced from pasteurized sheep's milk. After prolonged aging, the cheese acquires the taste of hazelnuts.

Now you know which ten cheeses are most popular among the French. But in addition to the varieties listed, I would like to introduce others. If our rating had 11th place, it would, without any doubt, be taken by the French soft goat cheese Sainte-Maur-de-Touraine, which has a salty-sour taste and a nutty aroma. It matures from 10 days to 6 weeks.

In addition, I would like to highlight the French soft goat cheese called Chabichoux du Poitou. It has a specific smell of milk and a strong nutty aroma.

Popular French cheese with an unpleasant aroma

Vieux Boulogne is the smelliest French cheese, which is made in the city of Boulogne-sur-Mer in Nord-Pas-de-Calais. It is made from unpasteurized cow's milk and matures for 7-9 weeks. The head of this product is square shaped.

Vieux Boulogne cheese is known throughout the world for its strong aroma. In the fall of 2004, experts from Cranfield University awarded it the status of “stinkiest cheese.”

One famous French politician talked about how difficult it is to govern a country in which there are several hundred varieties of cheese. France can rightfully be called the capital of cheese making. Here to dairy product They are not treated like a snack or a component of a sandwich, swallowed on the go in the morning. Eating cheese is a special ritual for the French, and cheese itself is a complete, highly respected dish that is almost deified.

Classification

In every city and province, moreover, in a small village, their own special type of cheese is created. Some of them are known and loved all over the world. Others only French gourmets have the opportunity to enjoy. The technologies for preparing the product are kept in the strictest confidence and are passed down from generation to generation unchanged. In the business of cheese making, traditions, experience and reputation are much more important than immediate success.

Based on the raw materials used for production, cheeses are divided into cow, sheep and goat cheeses. In some cases (very rarely), milk from two types of animals is used. For each variety, it is important to take only certain milk. Animals eat different foods and live in different conditions. The taste and quality of the final product directly and very strongly depends on this.

Traditionally, cheeses are divided into different types, including by aging period. They are:

• young;
• fresh with aging;
• soft with a hard white crust;
• semi-solid;
• hard;
• cheeses with blue or greenish mold inside (an unusual smell for many);
• flavored (with herbs).

In the fashion capital and its provinces you can find all of the listed varieties. If in our country semi-hard varieties are more often consumed, then the French simply love to spread soft cheese on fresh crispy bread. Their favorites are both blue and hard varieties.

To be fair, it should be noted that this classification is very common and easy to understand. But they also divide products into those produced industrially and manually. Cheeses can be heat-treated or pressed, or they can ripen under their own weight. They also reach readiness in different conditions: basements and storage facilities with a special microclimate and temperature, in the sun, in caves, in cells in a factory.

Forms

Many of us are accustomed to the traditional round wheel of cheese. However, in France there is no such concept. Each type of cheese has a recipe, color and, of course, shape that has been established for centuries. There are cheeses of square, rhombic, rectangular, cone-shaped, cylindrical, spherical and other shapes. Appeared in Lately even fancy blanks, for example, in the form of hearts or bars.

This diversity is due to the peculiarities of the preparation of each type of product. Thus, the disk shape allows the cheese to ripen more evenly. The cone shape is used for sheep's cheeses due to their fragile structure. And semi-hard and hard cheeses of peasant production have long been made in the shape of a square or triangle.

It is worth mentioning the color variations of French cheeses. In addition to the usual golden and orange ones, you can easily find black, white, red, blue, purple, and green cheeses here.

There are many handmade aromatic options, flavored with spices and decorated with herbs. Often each such work of art exists in a single version. And each bar is unique in its own taste and appearance.

Description of famous varieties

In France, any cheese has its own history, legend and a clear understanding of why it is prepared this way and not differently. It is rightly recognized that cheese making in this country is akin to art. It does not like haste and being taken too seriously. Light, sparkling notes, like the character of the French themselves, accompany the aged basic taste qualities in their cheeses. And the aroma of most varieties with honey, nutty, creamy or herbal notes makes one recall the popular definition of “food of the gods.”

Among the great variety of magnificent varieties, we can highlight some of the most famous and beloved, as well as the most rare and even unknown to many.

• Universal Camembert, made from cows' milk, has earned popular love and popularity both at home and abroad. Rich but mild taste, wide possibilities of use in cooking different dishes and democratic price category have made this semi-hard variety a favorite among many.
• Hard variety of French Comté cheese named after the localization of its production - the Franche-Comté region. This is one of rare species. It is produced in very limited quantities using an artisanal method. And the production recipe has remained unchanged for several centuries. The raw material used is milk from cows that graze at an altitude of about four hundred meters. The cheese has a very delicate pulp with a creamy taste and fruity sweet notes. Due to its good melting properties, cheese can be used in the preparation of gourmet dishes (including fondue, first courses, gourmet sauces).

• Young Saint-Nectaire ripens in one to two months and is made with rennet starter. Classical yellow and the delicate texture of the cheese is complemented by very bright spicy and nutty flavors. On top, the cylindrical flattened head has a hard crust with a whitish coating.
• Soft Reblochon made from live, unpasteurized milk from cows in Savoie, located in the Alps region. The sweetish cheese is made in the shape of a circle. It ripens no longer than a month and when ready has a yellow-orange crust with a whitish coating. The origin of the name of this cheese is interesting. It is believed to come from a French word that translates to “re-milking a cow.” The thing is that in the Middle Ages peasants were forced to pay a tax after each milking of their cow. But they managed not to milk the cows in front of the inspectors. And when they left, they milked the cow again. An excellent Reblochon was prepared from this milk.
• Munster cheese - one of the most ancient soft species. It is believed that monks of the early Middle Ages had a hand in its creation. Meat food was prohibited most of the time, so they obtained the necessary protein from cheese. It is prepared from cow's milk for about three weeks. The heads are washed with water from the spring twice a day, which is why it is also called “washed.” It has a reddish crust and a yellow interior with small holes. Lovers appreciate it for its pungent taste and pleasant aroma.

• Roquefort – the well-known noble blue cheese with mold made from pasteurized sheep's milk. It has a salty taste and a strong smell. With prolonged aging, this precious variety acquires a nutty flavor. It is ideal as an independent dish or as part of a salad.
• Cantal from the central region of France (Auvergne region) is a solid species. It is produced using ancient technologies both in large factories and in small cheese factories. The taste will naturally vary and also depend on the ripening period. The older the cheese, the sharper its taste. Young unripe heads have a rather delicate milky-nutty taste.
• Soft and very strong-smelling Emmental will surprise you with its sweet, spicy taste with a characteristic spicy twist. When cutting the cheese, you will notice quite large voids. They appear due to the peculiarities of the cooking process, in which special bacteria release gas escaping through these layers and voids. Traditionally, this product is made and served in containers made from tree bark.
• Salers - a rare jewel of traditional cheese making in France. It is known that the history of its manufacture goes back more than one millennium. Today it is created only by hand. It is made on small farms in the central regions. It gets its special taste from the milk of cows that feed exclusively on lush grass in the Alps.

• Francis is an exquisite variety for connoisseurs. It is prepared from a mixture of two types of cow's milk, as a result of which it gets a delicate, creamy, but at the same time very rich taste. And notes of noble mold add a sharp zest to it. They say that he was especially revered at the court of Francis the First himself.
• The legendary Valence, according to the French, was given a uniform by Emperor Napoleon. It happened by accident. After an unsuccessful trip to Egypt, a head of this cheese caught his eye, and he cut off its sharp top with a saber. This is how the shape of a truncated pyramid was obtained. Traditionally, for maximum preservation, the crust is sprinkled with ash, on top of which a white coating of mold appears. Because of this, the cheese has an unusual appearance. ash color. Many people will like its taste: delicate, sweet, with the aroma of hazelnuts.
• The Pearl of Normandy Livarot has been produced since the Middle Ages. He is often called "Colonel" for appearance, similar to shoulder straps: the head of a bright orange-yellow color is wrapped in five strips of special grass. Spicy Picodon is made from the milk of goats in the Rhone River region. It will delight lovers of spicy taste, which is reflected in its very name. The delicacy is aged for a long time and, as it ripens, it acquires increasingly dense flesh and a rich shade of noble taste.
• Fans of the unusual will love another brainchild of medieval monks - Shaurs cheese., which appeared in the 14th century. It is beautiful with its bright creamy taste and smell, similar to the aroma of fresh champignons. Small heads weighing up to half a kilogram ripen in dry rooms, buried in straw. In order for the finished product to receive its extraordinary smell, it is wrapped by craftsmen in sheets of sycamore wood.

How to choose the most delicious product?

Everyone's taste preferences are different. Some will be attracted by the unusual aroma of mushrooms or the taste of nuts, while others will be attracted by the spiciness of pepper. Some people will like the herbal or fruity taste; for others, the presence of threads of noble blue mold in the cheese will be important.

If you need to choose a new unusual type of cheese, you should taste it first. In order for the characteristic taste to be revealed correctly, this should be done in accordance with the recommendations of professionals in their field.

They usually choose from a dozen varieties, cut into the thinnest slices. They are served with well-baked cereal bread. For each type of cheese, a separate fork is given so that the aftertaste does not get lost and the flavors do not mix. You should take cheese from a special plate (or board) not with your hands, but with a special device. This is a cheese knife, but in appearance it resembles a fork with two blunt tines. It is on this that thin slices are put into the mouth. Naturally, between samples of two different types You should wait a while and not eat one cheese with another.

Fresh varieties are suitable for those who like a soft, delicate taste. They are soft in consistency and have no crust. Are different light color and a smooth damp surface. Rarely do they have a sour taste, more often a delicate milky or unopened creamy taste.

• Fresh, aged cheeses also have tender flesh, but are covered with a hard crust.. They have interesting herbal undertones in a sweetish flavor and are usually made from goat's milk.
• Soft cheese can have very different consistency: mealy, grainy, melting. It has an unusual aroma and taste of mushrooms. There are varieties with subtle bitterness.
• Aged varieties have a hint of creamy mushroom soup, which is especially appreciated by gourmets around the world.
• Semi-hard cheeses are almost universal. Having chosen such a head, it is difficult not to please any discerning connoisseur, since there are a special variety of them in France. The abundance of flavors, textures and colors will delight any collector. Everyone will be able to choose their favorite or new taste, no matter where they are in the country.
• Hard cheeses will be appreciated by lovers of preparing various complex dishes.. They are usually made in the form of large flat heads with a rough surface. The more impressive the age of the cheese, the better its rich taste with honey, spicy or nutty notes will be revealed.
• Flavored varieties have become widely known relatively recently.. But their invention dates back to XVI century. Their highlight is in the addition of various herbs, various combinations of spices and even pieces of fruit. These additional components in no way interrupt the main taste, but give it a special charm. These cheeses are made by hand and sometimes colored with natural dyes.

The French have their own reverent attitude towards this favorite delicacy. They will not understand its use hastily in the company of a huge piece of bread and a glass of tea. The cheese is tasted, enjoying every shade of flavor it carries, like the aroma notes of a rare perfume. The complex flavor develops gradually, especially in aged varieties. Therefore, it is recommended to eat it in its pure form, at least those varieties that you are trying for the first time.

But the French do not consider it shameful to supplement the delicacy with semi-sweet or semi-dry drinks. In their opinion, one taste better helps to reveal and highlight another.

In the next video you will find a tasting of the ten best varieties of French cheese.

To visit France and not try real French cuisine practically means not to be in France at all. The cuisine of any country says a lot about its inhabitants, and in France the profession of a cook is the most popular, so their cuisine is truly something fantastic. More than 500 types of cheeses are officially registered in France, but in fact there are even more cheeses in this country. Today we will talk about the most famous French cheeses in the world, maybe you would like to try them?

The best French cheeses

1. Affiliation. French cheese, known since the 14th century. Region of origin: Haute-Savoie.

• Taste: delicate, soft, rich taste with a fruity tint and a slight nutty aftertaste.

2. Banon. A cheese with a thousand-year history, known since the times of Ancient Rome.

• Type of cheese: soft;
• Taste: taste and aroma of chestnut, as well as essential oils;
• Wine: black currant liqueur.

3. Bleu de Gex. One of the oldest French cheeses. It began to be made back in the 13th century.

• Taste: slightly islandy taste with a nutty-mushroom aftertaste and a slight bitterness.

4. Bleu de Causses. One of the first blue cheeses in the world. Once upon a time it could rightfully be called royal, because it was mentioned by Gaius Julius Caesar himself. Charlemagne also liked this cheese, after which it was actively served at the royal table.

• Type of cheese: soft with blue mold;
• Taste: salty, almost peppery taste with mushroom and damp cellar aroma;
• Wine: sweet red wines.

5. Beaufort. Monks were the first to produce this cheese in France, following a recipe from the Roman Empire, but it gained its greatest popularity only in the 18th century.

• Type of cheese: semi-hard sliced;
• Taste: salty with a pleasant fruity aroma and a subtle aftertaste;
• Wine: Chablis, Roussette, Chignin, Apremont.

6. Brie. The most famous French cheese, which has not lost its popularity since the Middle Ages. Brie has always been the cheese of kings, so you should definitely try it at least once in your life.

• Type of cheese: soft;
• Taste: mild taste, aroma with a slight smell of ammonia. The mold crust has an ammonia aroma, but is edible.
• Wine: Chateau Clarke 1993.

7. Broccio. The cheese comes from Corsica, which considers Broccio its national treasure.

• Type of cheese: soft;
• Taste: sweetish-spicy, moderately salty;
• Wine: white wine.

8. Valence. An unusual cheese in the shape of a truncated pyramid. According to legend, Napoleon himself chopped off the top of the pyramid-shaped cheese after the disastrous Egyptian campaign. Today Valence is the visiting card of the province of Berry.

• Type of cheese: soft;
• Taste: pleasant sweetish taste with hints of hazelnut;
• Wine: white wine.

9. Camembert. Another world famous French cheese. According to legend, the first wheel of this cheese was made by a Norman peasant woman named Marie Harel according to the recipe of a fugitive monk.

• Type of cheese: soft with white mold;
• Taste: spicy and pungent taste, reminiscent of mushrooms;
• Wine: young red wine.

10. Conte. A very tasty cheese, originally produced only in the French region of Franche-Comté. Today this popular cheese is made in many regions of France.

• Type of cheese: semi-hard sliced;
• Taste: fruity and nutty taste;
• Wine: light red wine.

11. Layol. Monastery cheese, invented in the 19th century.

• Type of cheese: semi-hard;
• Taste: sourish taste with hints of mountain herbs: thyme, gerniculum and fennel.
• Wine: red wine.

12. Langr. Bright soft unpressed cheese from the Champagne region. Young enough.

• Type of cheese: soft pressed;
• Flavor: smoked bacon flavor;
• Wine: red wine.

13. Livaro. Elite cheese from Lower Normandy. In the 19th century it was the most popular cheese in this region.

• Type of cheese: soft;
• Taste: exquisite bright taste and aroma;
• Wine: Normandy cider, Calvados, white Alsatian wine and red Bordeaux wines.

14. Marual. Another name for this cheese is Maroi. This cheese is cobble-shaped and reddish in color. At one time it was preferred by many French kings.

• Type of cheese: soft;
• Taste: pungent, tart and strong taste. Specific smell;
• Wine: Lalande-de-Pomerol, Chateau-neuf du pape, Cahors and Moulis.

15. Fleeting. A reddish cheese, once made for the first time by order of Louis XIV himself, as an analogue of edamer.

• Type of cheese: hard;
• Taste: fruity-bitter taste;
• Wine: light red wine, light beer, noble red Bordeaux or Burgundy wines, as well as sherry and port.

16. Morbier. Pressed uncooked cheese. The first mention of it was made in 1795. A characteristic distinctive feature of the cheese is a layer of crushed charcoal.

• Type of cheese: semi-hard;
• Taste: fruity and nutty taste;
• Wine: Sancerre, Pouilly, Seyssel.

17. Munster. One of the most ancient European monastery cheeses. The name of the cheese literally translates to “monastery.”

• Type of cheese: soft;
• Taste: delicate creamy taste, but pungent odor;
• Wine: grape vodka and Alsatian wine Gewurztraminer, Pinot Gris d’Alsace.

18. Neuchatel. Beautiful and very tasty heart-shaped cheese. During the Hundred Years' War, girls gave men cheeses of this shape. This is how the neutral acquired its famous heart shape. The first mention of this cheese dates back to 1035.

• Type of cheese: soft;
• Taste: delicate mushroom taste and aroma;
• Wine: red wine.

19. Pelardon. Goat cheese, references to which can be found in the treatise “Natural History”. Previously, this cheese had many names, but by the 19th century only one remained - “Pelardon.”

• Type of cheese: with bluish mold;
• Taste: delicate taste and aroma with a spicy and salty aftertaste;
• Wine: Costieres du Gard, Clairette du Languedoc.

20. Pont-l'Evêque. A square-shaped cheese that is relatively rare today, despite its exquisite taste and rich history.

• Type of cheese: soft;
• Taste: pronounced taste and aroma with an islandy aftertaste;
• Wine: aged white Burgundy and Pomerol wines, dry apple cider.

21. Reblochon. The name of this cheese can be literally translated as “re-milk the cow.” According to legend, in the 14th century, peasants had to pay a tax depending on the amount of milk they produced. Cows had to be milked in the presence of tax collectors, and in order not to overpay, peasants did not milk the cows, and then milked them again. Such rich milk made excellent cheese.

• Type of cheese: soft;
• Taste: rich fruity taste with nutty notes;
• Wine: Savoy white wines.

22. Roquefort. Famous French blue cheese. According to legend, an amorous shepherd left a sandwich with sheep's cheese in the pasture and returned there a month later. Naturally, the cheese was covered with blue mold, but the shepherd still decided to eat it. And he really liked the taste of the cheese.

• Type of cheese: blue cheese;
• Taste: hazelnut flavor;
• Wine: Cahors, Porto, Sauternes.

23. Rollo. Another monastery cheese, first made in the 17th century on the territory of the Marual monastery. Louis XIV liked this cheese and gained such popularity that it was even used as a monetary equivalent.

• Type of cheese: soft;
• Taste: salty taste with bitterness;
• Wine: Sancerre.

24. Emmental. Actually, Emmental is a Swiss cheese, but there is also French Emmental, produced in Savoy.

• Type of cheese: semi-hard;
• Taste: sweetish, spicy taste and aroma;

25. Saler. This cheese is more than two thousand years old, and is still made using ancient technologies.

• Type of cheese: semi-hard;
• Taste: soft and delicate taste with a bitter aftertaste. Herbal aroma;
• Wine: white, rose and red wines.