Oh, Le Fromage! The Most Famous Cheeses In Paris That You Have To Try
Cheese, one of Paris’s most endeared dairy food, is almost a must-have in every french house, and for this, many brands and types have emerged to fight for the massive demand for this product.
You may have come across some types of cheese, but for your information, this is just a pinch of what is available in the market. Some boast of rich history dating to the past, some are also newcomers in the market, and some, are not so well known but also command the market.
We have combined a list comprising the most popular and not-so-popular cheeses, which are also good. Have a look at them and maybe try out some.
Not So Well Known But Good French Cheeses
For Cheese Lovers Try -Brebirousse D’argental
Maybe you might not have heard of this cheese, but we assure you this will wow you. This sheep’s milk cheese is made in style much like the better-known cow’s milk version with its orange-hued rind and creamy texture similar to Brie’s.
Since this cheese is dyed with annatto, its orange color comes from a flavorless dye. You will feel some smelly-but-delicious bacteria that can sometimes be found in other cheeses.
Cheese From Southern France – Laguiole
Laguiole derives its name from a village in southern France, where mountain-dwelling monks introduced it during the 12th century.
Laguiole is protected by a legally-binding designation of origin, which guarantees that it will be produced according to traditional methods and meet the highest standards.
Although Laguiole cheese strongly resembles Cantal, it is distinguished by its thick brown rind and supple yellow paste. This is one cheese that can blend well with most dishes.
When tasted, the cheese offers a rustic flavor that reflects the high-altitude pastures where Aubrac sheep graze on grasses forming a very desirable regional association.
The Laguiole is best served with fruity red wines, such as Chignin from Savoie or Cahors. Here are some gourmet recipe ideas:
- A burger with Laguiole cheese and candied onions
- A cheese soup from Aveyron
- A truffle from Auvergne
The New Cheese – Le Secret De Compostelle
Le Secret de Compostelle is a relatively new cheese on the French market. It’s based on Ossau-Iraty, one of France’s most pleasing cheeses and a classic example of Basque cheesemaking traditions that date back more than two thousand years.
This cheese’s distinctive sweetness sets it apart from its ancient predecessor. The texture is dense and mouth-filling, the richness of sheep’s milk slowly unfolding on your tongue with delightful creaminess, but just enough sharpness to contrast all those caramel flavor notes!
The name “Le Secret” comes from the legend that milk produced in Spain is sometimes shipped to France during shortages on the French side of Béarn to supplement local herds. However, this has never been confirmed and is likely a fabrication designed simply as a catchy marketing strategy.
You can pair this cheese well with Itxassou cherry jam, good bread, and Jambon Bayonne gives you an excellent taste for breakfast. Later in the day, enjoy it alongside fruity whites such as Sauvignon Blanc or Pinot Noir to best appreciate its complex flavors.
Made from goat’s milk taken in the Loire Region of France, this blue cheese mellows to a balcony toastiness while its veining intensifies into tangy piquancy.
Aging gives this cheese a spicy, sweet, and acidic profile. It melts on the tongue like butter, leaving a taste of roasted pork and walnuts in your mouth as you eat it.
The salty, smoky bacon and mineral flavors of the wine bring out the fruitiness of the cheese and add complexity to its taste. You can blend this cheese well with a glass of Riesling, Scotch Whiskey, and Strong Beers.
Well-Known French Cheeses In France
The French Cheese- Brie De Meaux
Brie de Meaux is a French cheese that takes its name from the town of Meaux and is produced in Brie, which is 50 kilometers east of Paris. According to Charles VII’s Chronicles, Brie was tasted by Charlemagne in 774.
Brie cheese is creamy, sweet, and rich in nutrients. It goes perfectly with Champagne or Bordeaux red wine and Burgundy.
This unpasteurized cow’s milk cheese has been covered with a bloomy rind caused by the growth of Penicillium Candidum molds. As the cheese ages, it develops red or brown patches on its rind. Brie de Meaux is ready for consumption when nearly half of the cheese has ripened and become soft.
Camembert cheese originated in France but is also produced in other parts of the world. It is made of cow’s milk and has a pale yellow color and creamy texture when produced; it also acquires deeper shades of yellow or brown over time due to contact with air and mold spores.
Camembert Cheese has a distinctive, slightly fruity flavor and an aroma that is similar to mushrooms. This cheese has a white and chalky color made from mold added to the cheese known as Penicillium. This fungal strain is added to control the growth of other molds during production.
The mold that grows on aged cheeses matures over time, forming a semi-firm crust. The rind protects the cheese from bacteria and adds flavor to the edible portion of its paste by weaving into it and reaching out for nutrients at its core.
You can eat Camembert cheese raw or pair it with products like cider, dried fruits, apple juice, and even green tea. You can also experiment with white wine, red wine, bread, beer, and spirits.
Roquefort Sheep’s Milk Cheese
This Roquefort, a blue-veined cheese made from sheep’s milk, is your best bet if you want something authentic and full of great taste! It is considered among the finest cheeses in the world. Roquefort has been produced since ancient times and was reportedly emperor Charlemagne’s favorite cheese. It is popularly known as (“the cheese of kings and popes”).
Roquefort is widely imitated worldwide, and its name is often used indiscriminately on processed cheeses and salad dressings. This cheese identifies as a tangy, salty blue cheese.
The flavor of Roquefort is clear, forceful, and delicious; it should melt on your tongue with a pleasant aftertaste of mold and salt. It’s so rich that it’s best eaten at the end of a meal.
Another French Cheese – Reblochon
This cheese, from the Savoie region of France, is made from milk drawn directly from a cow’s udder. The name means pinch, which describes how it was initially produced. Reblochon is fresh, young, and tender, making it a favorite among cheese lovers.
Reblochon is made from the thick, rich milk of the second milking. It has an orange-yellow color with a velvety rind and an ivory interior with a fresh, clean aroma that leaves a delicate nutty aftertaste.
Reblochon features a fine, velvety rind that is yellowish to orange in color. Its creamy pate is smooth and supple, with an ivory hue. The cheese has a cellar-like scent, a mild, fruity taste, and an intense nutty aftertaste. It goes well with wine from Savoie, which is why it’s traditionally served on the cheeseboard at Swiss meals.
Don’t Forget Munster Cheese
Munster is a soft-washed rind cheese made in the regions between Alsace, Lorraine, and Franche-Comté for centuries. This pungent cheese has a strong odor and is famous for its soft, smooth interior, it almost melts in your mouth. The brick-red rind reveals golden cheeses that are barely sweet on the inside but have a consistency like melted chocolate.
Like other washed-rind cheeses, Munster has a reddish coating on the rind that is slightly greasy due to repeated washings. Besides protecting the cheese from pathogens and giving it an intense scent and flavor, this rind also gives Munster its characteristic appearance.
Munster cheese pairs nicely with many different kinds of bread and also goes well with the wines produced in Savoie. You can enjoy this tasty treat by itself or alongside nuts or dried fruits such as figs, raisins, and apricots.
Well, we are confident that we have done you justice with this combination of cheeses. They are some of the best cheeses currently commanding the market in Paris, with lots of them popular and not so much.
What you must know is that every cheese has its price. Some might be very expensive, while others have favorable prices. This is because of the ingredients used and also their quality and history. Try some and give us your feedback.
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