The French generally dislike cheese that’s flavorless (well, at least to them) or filled with chemicals. And the BONUS Nr 1: The…est types of French cheeses: BONUS Nr 2! In fact, most of the French cheese you’ll find in a grocery store (and thus, the kinds most frequently consumed by a majority of the population) is pasteurized. The name French word Chaumes literally translates to ‘stubble’. . For example, many French people’s refrigerators emit a hideous odor when you open them. Another and the longest running international bi-annual cheese competition exists since 1957. Check Amazon’s best-seller list for the most popular travel accessories. ...in Love with Lyon, France & Everything French. Privacy Policy When it dries out it's cut into pieces and allowed to dry, often over a wood fire. Paul Taylor, a British comedian who lives in France, has a very funny serious of videos called “What the Fuck, France?” This one about cheese doesn’t always ring true to me, but his comment on not being able to kiss after you eat particularly smelly cheese shows how many of us Anglo-Saxons are still a bit taken aback by the whole experience. She has taught English and French for more than ten years, most notably as an assistante de langue vivante for L'Education Nationale. Another way you could classify French cheeses is whether they’re made on a farm (fromage de ferme or fromage fermier), with the milk that comes directly from the animals there; artisanal (fromage artisanal) – made on a small scale with traditional processes, by someone with extensive knowledge of cheesemaking; or mass-produced (fromage industriel). "Real" or "true" cheeses, such as Cheddar and Swiss, use acid and an enzyme called rennet to separate the milk. There is no exact information regarding the origin of cheese, but archaeological studies have shown the origin of cheese … That’s why for them, the best cheeses have presence! I am Aga and I am addicted to Lyon! To say the French love to eat cheese is a huge understatement. On the other hand, spreadable cheeses tend not to be strong at all. Metro.ca's helpful article on the history of cheese states that 1850 marked the beginning of increased production of soft cheeses. Next on our top 5 fun facts about French cheese is the fact that each cheese is typical of a region of France, and is the pride and the joy of its inhabitants. She is studying to be a nutrition coach and RYT 200 yoga teacher. when you want people to smile in a photo in France. And remember, as I mentioned previously, each one of these may come in a few varieties –  for example, bio (organic), pasteurized(au lait pasteurisé) and unpasteurized (au lait cru), etc. I’d say that it’s up to you – especially if you’re a foreigner. There are some exceptions to these two categories. And if you can handle most mainstream chèvre, you’ll meet your match one day or another, with a variety that is unbelievably strong. This site uses Akismet to reduce spam. Advertise with us. The “plateau de fromage“, the cheese board, should propose at least three variety with among them a cooked cheese, a veined cheese and a soft cheese with a rind. 🙂. So yes when it comes to cheese France is the place to be. Raclette is more than just a meal, though – it’s considered a fun, convivial experience. According to Frenchcheese.co.uk, soft cheese was preferred by inhabitants of the northern and eastern regions of France. In order to enjoy the taste fully, Brie must be served at room temperature. If you’re interested in trying the best cheese there is and be sure you’re tasting quality AOP certified cheese, you should go to the Montorgueil neighborhood. 5. Cow milk is the most common, and to me, this isn’t surprising, since it has a softer taste than the other two, which makes it more versatile. Surface-ripened soft cheeses, such as Brie, will ideally be sliced into tapered wedges, while blue-veined varieties should be cut on the bias. I love to discover new places in Lyon and France, spend time actively and also lazy and smile to myself and life each day! As fascinating as it is…let me summarize my observations about French cheese in the List of 25 Interesting Facts About French Cheese. It comes from Lyon! French grocery stores keep cheeses in a refrigerated section, and many French people store cheese in their fridge, but traditionalists will often keep cheese inside une cloche, a special glass dome. I hope you have found something new today thanks to my, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), 25 Top Surprising Facts You Didn’t Know About The French Cheese, So Lyonnais: brands, start-ups, concepts, profiles, The latest studies (and many opinions) do say that cheese is very good for you, 8 Tips and Techniques for Making Homemade Cheese, 25 Reasons to Choose Lyon Over Paris In Pictures. There are a lot of different cheeses in France, and different types are cut and packaged in different ways. If you’re feeling overwhelmed, don’t worry. My Favourite Affordable French Shops for Baby, International Kids Day. Maroilles is a cheese from the north of France. Some French people, especially older ones, will also sometimes cut away hard or moldy pieces of cheese, and eat the good part that’s still left. Brie is a soft cheese named after the French region Brie, where it was originally created. 3. So, be careful. This is used not only on its own, but in some recipes, sandwiches, etc. That is, either on its own,  sliced or spread onto something (most often a piece of baguette), or in a recipe (traditional French cheese-based meals include la soupe à l’oignon (French onion soup), la tartiflette, la quiche, le croque monsieur/croque madame, la fondue, and l’aligot, among many others ). There may be more than three hundred kinds of cheese made in France, divided between the soft and hard cheeses, depending on the consistency of the dough. The second meals “the whole kit and caboodle” (in other words, all of the good stuff). On the other hand, camembert and the very internationally popular brie are soft cheeses – that is, when you cut their rind, you’ll discover  a thick liquid or paste. Let’s talk a little about those. This usually means that the animals that produce it are given all-natural foods, with no growth hormones, etc. The reason for this staggering amount is that, in addition to some fundamental differences that clearly reflect a cheese’s taste (for example, you can’t really confuse camembert and roquefort), dairies, industrial production lines, and artisanal cheesemakers will often tweak a basic recipe to create a slight variation. You do not need to like it but at least appreciate the cheese being a big part of the French history, culture, lifestyle and it is interesting to take part in this culture discovery process. Unlike the way it’s eaten in some countries, French people never put cheese on crackers. They’re not necessarily alone. Because it’s got  a different, arguably more refined taste than common cheeses like camembert and emmental, and since it’s a bit pricier, bringing it along to a picnic or serving it after a simple meal with French friends might impress them a little, especially if you choose an artisanal variety.