Cheeses in France. History of cheeses. Types and varieties

Cheese is one of the main gastronomic symbols of France. We'll tell you how not to get confused in stores, teach you how to choose the most delicious product, and guide you in terms of varieties and prices. Our short guide to French cheese will be useful to every tourist. We have also compiled a list of the best gastronomic excursions in France. “Cheese tourism” is a popular, “tasty” and very interesting thing.

France is the world leader in cheese production. Today, the country produces more than 360 varieties of the product, according to another version – more than 500. Be that as it may, no country in the world can boast of such diversity. Many French cheeses have an AOC certificate (Appellation d'origine contrôlée) - a sign of authenticity of origin and a certain guarantee of quality.

French serving and ordering of dishes, in which the cheese plate plays one of the main roles, is included in the UNESCO Intangible Heritage List.

Types of French cheese

It would take a whole book to describe all the varieties. Therefore, we will briefly talk about the main categories into which it can be divided.

The simplest thing is division by composition. French cheeses are made from three types of milk:

1. Cow's.
2. Goat.
3. Sheep.

They are all equally important. For example, if you are offered Brie made from goat milk, it is no longer Brie, but its analogue. And so with every cheese. The choice of milk for French AOC cheeses is strictly regulated. Variations give rise to new types of products.

French cheeses can also be classified according to the color of the mold:

• white (for example, Camembert, Buche de Chevre, Brie);
• blue (for example, Roquefort, Fourme d'Ambert, Blay de Gex);
• red or washed rind cheeses (e.g. Reblochon, Vieux Boulogne, Cantal).

The next important division is based on hardness. Cheeses in France are fresh (in Russia they are called curd), soft, semi-hard sliced, hard sliced ​​and hard.

The fat content of French cheeses varies from 10 to 70%.

If you're interested in understanding how cheese is made, watch this short video. The expert talks about the technological process in accessible language.

On excursions you can observe the process of making French cheeses and see how and where they ripen.

How to choose and where to buy

And in this video, the famous Italian chef Marco Cervetti tells how to choose the right cheese. Including French.

However, in France, counterfeiting cheese is punished to the fullest extent, so the locals are not guilty of this.

Where to buy

The ideal option is to buy cheese directly from the manufacturer. This can be done on a thematic excursion. And also in markets or in private shops where cheese makers or their partners sell their products.

An absolute guarantee of quality awaits you in specialized stores. In France, cheese shops are called Fromagerie. As a rule, they always have the most popular products in stock. You can also find exclusive ones. Sellers in Fromagerie and markets often let you taste the cheese before you buy it and organize tastings.

The last option is supermarkets. You can also find good cheese there at reasonable prices. Camembert, Brie, Roquefort, Emmental - they are usually available even in the smallest stores. Go get them at Continent, Auchan, Carrefour and any other hyper or supermarkets.

Prices

Cheese prices in France depend on the maturity and type of product. In any case, it is profitable to buy them. Moreover, you can bring cheeses from France that are not available in Russia.

On average, a classic head of Camembert will cost you 3-4 euros, a Mimolette - about 2-3 euros (and a Mimolette aged two years - already 20-30 euros). Semi-hard and hard cheeses (non-AOC) cost between 7-10 euros per kg. Prices for regional cheeses in France start on average from 12 euros per kg and can reach hundreds of euros.

How much to buy

The French do not set restrictions, but Russian customs will not allow more than 5 kg of animal products through. So you are unlikely to be able to bring cheese from France for sale. But it’s quite possible to collect groceries for yourself and as gifts for loved ones.

Top 10 French cheeses

You can get lost in the variety of cheeses. The easiest way to choose the right product is to go to a cheese shop and tell the seller that you want hard, aged or soft with blue mold, but not odorous, or, on the contrary, the most tart. Use our cheese cheat sheet to describe the product you want.

If you choose at the supermarket, take win-win options. For you, we have compiled a list of 10 cheeses that locals love very much, and tourists buy them most often in France.

1. Camembert | Camembert. Add to it a baguette, a bottle of wine and a French woman in a red beret - you get a classic picture of France. Stereotype? Not at all. Takes, of course, we’ll cross them out, but the French really love the listed products. Creamy, moderately fatty, with a noble mold crust - be sure to buy the famous Camembert in France.
2. Brie | Bree. The second most popular French cheese, loved by both locals and tourists. The native region of this soft, aged product is Ile-de-France. You can easily recognize Brie by its crust of noble white mold with a pungent ammonia smell. However, it is he who gives Brie a special piquancy.
3. Bû che de Chè vre| Buche de Chevres. The most delicate French cheese from the Loire Valley with a rather pungent aroma. A piquant crust covered with light noble mold, creamy flesh of a soft white, creamy or slightly bluish hue. The classic Buch de Chevre has an oblong shape.
4. Roquefort | Roquefort. Real Roquefort is made in the southern French province of Rouergue. High aging gives it a characteristic tart aroma. Traditionally, Roquefort is made from sheep's milk. It is soft and slightly buttery with bright flecks of noble blue mold.
5. Cantal | Cantal. Hard or semi-hard cheese is one of the best options gastronomic souvenirs from France. You will recognize it by its thick, golden-colored crust and pale yellow “inside.” The price of this French cheese is determined depending on the time of its ripening.
6. Bleu d'Auvergne | Bleu d'Auvergne. Bright aroma, loose and slightly moist texture, pleasant tart, but not too salty taste. This cheese from the Santal Mountains is in great demand among gourmets. You will recognize it by its bright splashes of green-blue mold. Bleu d'Auvergne is made from cow's milk and aged for at least 3 months.
7. Reblochon de Savoie |Reblochon de Savoy. Soft French cheese from the Alpine Savoy. A product with a bright aroma and a hard crust, soaked in a special brine. The cheese “dough” is soft, but elastic and buttery. Ripe Reblochon is very fragrant.
8. Emmental | Emmental. This particular cheese is worth bringing from France as a gastronomic souvenir for loved ones. Many people like its soft, slightly sweet taste. Yellow Emmental with large holes cannot be confused with any other cheese.
9. Fourme d'Ambert | Fourme d'Ambert. This option is suitable for those who love blue cheeses, but are not delighted with the tart aroma of Roquefort. Fourme d'Ambert is its more delicate "brother" from the southern regions of France. It is made from cow's milk, and inclusions of blue mold add piquancy to it.
10. Comte | Comte. A win-win option for those who want to bring cheese from France as a gastronomic gift for loved ones. Firm, pale yellow with large holes and a brownish-golden hard crust: Comte has a pleasant, fresh and slightly nutty flavor.

Of course, the list is easy to continue. But we settled on the “classics”, which are always in high demand.

You can bring your own cheese from every region of France. For example, in the southwest, in the Basque region, tourists most often buy P’tit Basque made from sheep’s milk. On the border with Switzerland, Mont d'Or in wooden boxes is popular - the ideal French cheese for fondue. The legendary Mimolette or “Lille Ball” is bought in Lille, in Burgundy the fragrant Epoisses cheese washed with brandy, and in Normandy the heart-shaped Neufchâtel. Tourists bring French cheese Brocciu from Corsica, Banon from Nice and Marseille, Munster from Alsace, and Picodon and Bleu de Gex from Lyon.

In short, the choice is huge. It’s better to find the most delicious cheese in France through experience - order cheese plates in restaurants, it’s worth it.

Cheese holiday

Every year on March 29th, France celebrates National Cheese Day. Especially for this holiday, many restaurants prepare a special cheese menu of 5 or more items. On this day, many establishments serve cheese plates for just 1 euro. And large tastings are often held in specialized stores and markets.

Excursions

Previously, cheese tours were considered an elite entertainment for wealthy tourists. Today, many gastronomic excursions cost no more than classic “reviews”. We have compiled a list of the most interesting options for you.

Cheese tasting in Paris

The most affordable “cheese” excursion in Paris is ideal for a family or company. In the company of a professional, you will go to a cheese and wine bar and learn how to perfectly combine the classics of French gastronomy. Spending time like a true Parisian, you will learn a lot of interesting things about the intricacies of cheese making and winemaking. A charge of positive emotions and gastronomic discoveries are guaranteed!

French market in Paris

An excellent gastronomic tour with dozens of positive reviews. This excursion is suitable for those who want to get to know French gastronomy from the inside. At the Paris market you will find the most delicious souvenirs and learn all the most important secrets local cuisine. In private shops you will try 7 types of French cheese and learn to understand them. You will also taste smoked sausages, foie gras, olive oil, tapenade, honey and confitures. It will be delicious and very interesting!

Mysteries of Notre Dame, cheese and sweets

On this excursion you will truly enjoy Paris and spend several hours in the rhythm of this beautiful city. Architectural and gastronomic symbols of France await you. During the tour you will taste delicious cheeses, wine and sweets.

"Delicious" Paris

A tour from a guide with hundreds of positive ratings. A "delicious" tour of Paris is a walk through the lively French market and the city's main gastronomic street. You will visit charming wine cellars, try the main delicacies of the country, and learn to understand cheeses. Educational, incredibly tasty and very interesting!

Cheese tour in Lyon

The deepest dive into the intricacies of French cheese making. You will visit a farm in Northern Beaujolais, communicate with professionals, taste the best varieties of cheese, accompanied by local wines. One minus - after this excursion you are unlikely to want to eat cheese analogues, because from it you will return as a real gourmet!

Connoisseurs of gastronomic excursions are often interested in wine tours in France. If you also want to understand the intricacies of French winemaking and learn how to combine wine with cheese, check out our material on this topic with a selection of the most interesting options. And before traveling to France, take a look at our guide to smart shopping in Paris and the provincial cities of this beautiful country.

Historians believe that man began to breed animals for milk as early as 11-6 thousand years BC (depending on the region). Goats were the first to be domesticated; three millennia later, people also domesticated cattle. The presence of livestock allowed Neolithic people to abandon hunting and take an organized approach to their food.

Soon man found practical applications for natural milk curdling. It is believed that the first cheese was made 2500 BC: the earliest known cheese-making molds found in Mesopotamia and images on Sumerian bas-reliefs date back to this era. In ancient Egypt, molded cheese urns were placed in the tombs of the pharaohs. There is an episode in Homer's Odyssey where the Cyclops Polyphemus places serum in a wicker basket for expressing. We find the first description of the stages of cheese making in the notes of the Roman agronomist Columel, dating back to the 60th year of our era.

With the fall of the Roman Empire, many cheese recipes were lost, but some types of cheese continue to be produced in monasteries. Some of them, such as Marual, Munster and Pont-l'Eveque, have survived to this day.

Beginning in the 13th century, cheese began to be produced in French villages. Peasants develop their own, regional recipes. The first collective farm for the production of cheese appears. The women who founded it decided to join forces in order to generate additional income from dairy production. Thus, the foundations of a tradition were laid, according to which cheese production in France became predominantly a women's business. Recipes are passed down from mother to daughter and gradually improved. Due to the lack of refrigeration devices that would allow the cheese to be transported far, it is sold only in the nearest markets.

After the end of the bloody wars, the cheese trade is gaining momentum again. Thanks to pilgrims, growing popularity spa treatment(since 1850) and the introduction of paid holidays (in 1936), cheeses became widespread outside their region.

“Each French cheese is a unique living product that has absorbed the traditions and characteristics of its region” Pierre Andruet, cheese specialist and gastronomic critic, member of the French Institute of Taste.

Since the time of Columel, who wrote about cheese in 60 AD, the basic principles of cheese production have not changed at all: milk curdling, straining, salting and drying. Different masters made their own changes to the texture of the cheese, its taste and aroma.

Varying the temperature and time of heating milk, the choice of enzymes, the form for expressing and grain size, mixing, heating, how long and with what force the dough is pressed, whether it is soaked in brine, whether the crust is washed or wiped, the level of humidity and temperature in the cellar - a different combination of components The production process explains the amazing variety of cheeses from the French terroir.

That is why there are more cheeses in France than regions. Each of them has its own taste, its own shape, its own specific texture. In France, the world leader in cheese consumption, this highly nutritious traditional product is a source of national pride.

It won’t be difficult to recognize blue cheese in a store: it has a smooth surface and a small light fluff. On domestic market This kind of cheese is hardly produced anywhere, but in European countries farms have been producing it for many years. The most popular and in demand blue cheeses on the modern market are Camembert and Brie. In addition, the French cheese Boulette d'Aven, which is famous for its unique aroma, is in demand today.

What it is?

The second name of this delicacy is Blue cheese. This product is characterized by remarkable taste and aroma when compared with other options. There is an opinion that only a true connoisseur of dairy products can appreciate the taste of such cheese.

Distinctive feature of this product is its rich mineral composition, which provides impressive beneficial features for human health.

Blue cheese boasts a high protein content, which is fully absorbed by the body.

Soft cheeses have a unique smell that cannot be confused with anything else. This delicate aroma reminds many connoisseurs of the product of the smell of autumn, associated with fading greenery and wet earth.

Types and varieties

There are a huge number of varieties of this delicacy on the modern market, so everyone can choose the most optimal option for themselves. Cheeses with blue, red, black and green rinds, as well as goat cheeses, are popular.

Among the types of moldy cheese, the following are the most popular.

1. With a white crust. The most popular representatives are Camembert and Brie. A distinctive feature of this type is that during its preparation the milk, after curdling, is well salted. After this, the cheese is sent to mature in the basement, where it becomes covered with natural mold.
2. With blue mold. The most popular are Roquefort and Bleu de Causse.
3. With red mold, which is processed using a special fungal culture. It is thanks to this that its box may differ in different colors.

Composition and calorie content

The BJU of this elite delicacy is as follows: 100 grams contains an average of 340 calories. Of course, this product contains a lot of fat, and the feeling of fullness comes thanks to a large number squirrel. It should be noted that blue cheese contains more protein than fish or beef.

In addition, thanks to its unique composition, this fermented milk product can saturate the body with vitamins A, B, and D.

In other words, cheese helps improve the functioning of the nervous system, has a positive effect on visual acuity and makes bones strong and durable.

How is it useful?

It should be noted that not every moldy fermented milk product can be eaten. The fact is that a special type of mold is used to prepare such a delicacy, which provides its beneficial properties.

Why this product is useful:

• Helps calcium to be absorbed faster. This cheese, like other fermented milk products, contains a huge concentration of calcium. However, simply consuming calcium is not enough: it is necessary to use special inhibitors that improve its absorption. These are the microelements found in moldy cheese.
• Reduces the bad effects of ultraviolet radiation. A product overgrown with mold contains unique microelements that help accelerate the production of melanin. These pigments do not allow ultraviolet radiation to penetrate deep into the skin.
• Protein saturation. A small piece of such cheese will provide the body with more protein than a good piece of meat or fish.
• Has a beneficial effect on intestinal function. A distinctive feature of the product is that it contains beneficial bacteria from the Penicillium family. Their main role is that they break down undigested food and greatly accelerate its decomposition.

• Improves the functioning of the cardiovascular system. People who regularly consume this type of cheese are less likely to have a heart attack. In addition, Penicillium Roqueforti helps thin the blood, which prevents clots from forming and has a beneficial effect on blood flow.
• Has a positive effect on the human endocrine system. Such mold can boast high level pantothenic acid, which guarantees the production of glucocorticoids. In addition, it contains vitamin B5, the lack of which leads to rapid fatigue and sleep disturbances.

The distinctive benefit of blue cheese for our body is that it improves the healing of wounds.

Possible harm

If used incorrectly or irrationally, even such a useful product can cause harm to the human body. That is why it is not recommended for use by pregnant women or while breastfeeding, and it is also dangerous for children under 3 years of age.

Do not forget that any cheese contains a huge amount of calories, which is caused by a high concentration of fat. Abuse can lead to obesity, metabolic disorders and increased blood cholesterol.

Scientists say that it will be harmful to humans if consumed more than 50 g per day. Otherwise, the bacteria present in the product can have a negative effect on the intestinal microflora, causing dysbiosis.

In addition, it is worth remembering that any mold is an allergenic product. Therefore, before consuming this cheese delicacy, you need to make sure that you are not intolerant to penicillin or any other components.

Blue cheese is a habitat for listeria, which often leads to infectious diseases. This is another reason why this type of cheese is prohibited for pregnant women. If a common person may not notice the progression of listeriosis, then a woman in the position may have a fever or vomiting. Of course, this puts additional stress on all organs and systems, which can cause miscarriage and other problems with the unborn child.

That is why in the process of consuming this product you should be careful and not overdo it, since excessive eating can lead to disruption of the functioning of many body systems.

How to choose?

The process of choosing a product should be approached with full responsibility, because the taste, aroma of the delicacy and its other features depend on it. A distinctive feature of most soft cheeses is that they are sold as whole heads, enclosed in a special container. Because of this, it is impossible to examine them in cross-section, so you will have to choose based on what is written on the packaging itself.

The label should be studied very carefully, paying attention to the expiration date and information about the origin of the product.

Unfortunately, most people on the planet have not tried such cheeses, despite their incredible taste and quality. If you want to start getting acquainted with the product, you should not immediately grab Camembert or Roquefort from the counter. Both options are characterized by a pungent odor and aroma. To avoid being completely disappointed, you can buy Brie or any other soft cheese. You can fully enjoy the taste by adding a couple of grapes or a pear.

The optimal soft cheese with a mold crust looks like this.

• It has a slight mushroom aroma, which is characteristic of penicillin. If the product smells of ammonia, then this indicates that it has expired.
• Has a thin crust with some grill marks.
• The shelf life of good cheese cannot be more than two months.
• The product must be obtained from milk and special enzymes to ripen the cheese. Under no circumstances should you buy cheeses that contain dyes or preservatives.
• Good cheese has a creamy taste. A little bitterness is allowed.

Popular manufacturers

There are many cheese producers on the modern market, each of which offers interesting products. One of the most popular is Dor-Blue, a German-made product made from milk and blue mold. The main reason for the demand for cheese is its neutral taste: it is not spicy, does not have interesting accents, and therefore is suitable for most people. Such cheeses are characterized by incredible softness and tenderness. In addition, they are extremely affordable in price.

The French delicacy Brie is made from milk and white mold. Like a huge number of other similar food products, it gets its name from the region where it was obtained. A distinctive feature of the French delicacy is its soft and dense crust, which smells of ammonia.

Another representative of France is Roquefort, which is usually served with wine. If this type of delicacy were ripened according to a standard recipe, then production would take a huge amount of time and not everyone would be able to afford to buy it. Industrial Roquefort is obtained by growing mold in rye bread.

Camembert is another representative of the delicacy with mold, which, according to reviews, is famous for its mushroom aroma and high fat content. Back in the 19th century, the product managed to gain popularity all over the world. Round boxes were invented especially for this type of cheese, in which the product was transported to different countries.

Blue cheeses produced in Russia or from Finland cannot boast the same bright taste as previous options, but at the same time they are more affordable.

To convey the ideal taste, this cheese must be properly cut and served with wine, sauce or other delicacy.

Cheese can be consumed with the following foods.

• With wine. This is the most optimal combination, but it is extremely important to choose the right wine. The basic rule is that the richer the taste of the cheese, the brighter the wine bouquet should be.
• With honey. If the product is made in France, it goes well with viscous honey, in particular chestnut honey. These cheeses also go well with jams and dried fruit preserves.
• With pear. Nothing captures the subtle and natural flavor of blue cheese like pear. A salty product combined with a sweet pear is a wonderful combination.
• With grapes. White cheese delicacy and grapes are not only exquisite, but also very tasty. The main thing is that the grapes do not have seeds, otherwise the whole impression will be ruined.
• With vegetables. Oddly enough, this combination is considered one of the most optimal. Blue cheeses are rich in protein and fat, so they pair well with low-calorie tomatoes and other similar vegetables.

How to store?

Proper storage of moldy delicacy is a guarantee of preserving its benefits and unique taste. It is necessary to buy such a product in small quantities so that it is enough for several meals. In some countries, special storage cabinets are made for such cheeses, since it cannot be kept in the refrigerator, nor can it be frozen.

If there are no other options, then it is best to keep it in the shell in which it was implemented. The cut can be covered with paper, but it is best to avoid using polyethylene.

Thus, blue cheese is a unique delicacy that is distinguished by its incredible taste and aroma. The process of selection and storage should be approached with all responsibility, since the degree of its usefulness and the taste of the product depend on this. Blue cheese is an ideal snack to pair with good wine.

To learn why eating blue cheese is healthy, watch the video below.

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 the shelf life of brie is 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 distinctive feature of Camembert is its white crust, which is formed by the Penicillium camemberti mold. 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).

Cheeses.

Abondance (French abondance) is a semi-hard cow's milk cheese with a smooth, orange-brown rind, produced in the French department of Haute-Savoie. The cheese pulp is elastic, tender, slightly creamy in color. Ivory or yellowish with holes. The taste is rich, delicate, soft, with a fruity tint and a nutty aftertaste.

Banon (French banon) is a soft French cheese made from unpasteurized goat milk with a dry, straw-colored rind with a light coating of blue-gray edible mold and soft pulp. The cheese matures in a dark cellar at a temperature of 11-14 degrees Celsius and a humidity of more than 90%. To obtain young cheeses, the ripening period is two weeks, semi-ripe - 4-5 weeks and mature - 6-8 weeks. Banon goes well with fresh fruit or lightly baked pears. It is paired with Blanc de Cassis blackcurrant liqueur.

France is famous for its cheeses; there are more than 200 varieties. Camembert (French camembert) is a type of soft, fatty cheese made from cow's milk and covered with a fluffy white crust. It has a color from white to light cream. The taste is sharp, piquant, a little like mushroom. It is believed that the first Camembert was made in 1791 by the Norman peasant woman Marie Harel.

Brie (French brie) is a soft cheese made from cow's milk. It is characterized by a pale color with a grayish tint under the “noble” white mold. The cheese has a pleasant taste and a slight smell of ammonia. Brie is perhaps the most popular cheese in France, with more than 10 varieties, but only two types have AOC certification in France (Brie de Meaux and Brie de Melun). Brie is very similar to Camembert, but its fat content is much lower. Named in honor of the French province where it was first made.

Roquefort (French Roquefort) is a French blue cheese made from sheep's milk and ripened in limestone grottoes. Roquefort tastes like hazelnuts. For this cheese there is a special “knife” for cutting called a roqueforez.

Bethmale (French bethmale) is an uncooked pressed French cheese made from unpasteurized cow's milk, which has a slightly sweet and sour taste. Red wines, such as Fronton, or white wines go perfectly with betmal.

Bleu d'Auvergne (French Bleu d'Auvergne) is a French blue cheese riddled with emerald-blue veins of mold. The cheese matures for three months in damp basements or cellars. Bleu d'Auvergne has a salty taste, but it is very spicy and spicy.

Beaufort (French beaufort) is a semi-hard boiled pressed French cheese made from unpasteurized cow's milk with smooth and elastic ivory-colored pulp. Beaufort is rich in calcium and proteins, so it is recommended for pregnant women, the sick and the elderly. The cheese cannot be grated; in stores it is sold cut into thin slices, but it melts perfectly. It is used in the preparation of various dishes, as well as fondue. Pairs best with Chablis, Roussette, Apremont, Chignin wines.

Valence (French valencay) is a French cheese made from goat's milk, made in the shape of a truncated pyramid. The cheese matures for 4 to 5 weeks in a well-ventilated drying room; for better preservation, the cheese is sprinkled with wood ash. The cheese is covered with a spicy thin crust with blue mold. The taste of Valence is delicate, slightly sweet, reminiscent of hazelnuts. The local white wine, Sancerre, goes best with the cheese.

Vacherin des bauges (French: vacherin des bauges) is a soft French cheese made from cow's milk, covered with a gray mold and produced on farms in the Rhône-Alpes region (in the south-east of France). The cheese ripens after 2 weeks, during which it is brushed with cream diluted with water every two days. Month-old cheese acquires a slight smell of pine resin. Red Savoyard wine Vin de Savoie or Arbois is excellent.

Puligny-Saint-Pierre (French pouligny-saint-pierre) is a French goat's milk cheese with bluish mold, made in the shape of a pyramid. This is where the local name " Eiffel Tower"The cheese matures for 4 to 5 weeks on wooden shelves or straw mats. The cheese has dense, slightly moist and aromatic pulp with the smell of goat's milk and the taste of hazelnuts. Young cheese is used for making salads and toasts, mature cheese is used with white fruit wines of the Loire Valley like Sancerre, Touraine and Reuilly.

Venaco (French venaco) is a French semi-soft cheese made from sheep's milk, sometimes with the addition of goat's milk, topped with a straw-orange crust, ripening for 1 to 2 weeks. The cheese is used for baking, and more mature cheese is grated for pasta dishes and soups. Venaco goes well with wines: Vin de Corse red, Pinot noir, Côte d'Auvergne red, Sancerre red.

Vinle (French vignelait) is a soft French cheese with a white moldy rind made from unpasteurized goat milk, produced in Ile-de-France (Island of France) and Franche-Comté. During the preparation of cheese, cream is added, so the cheese is classified as fatty (75%).

Coeur de Chevre (French coeur de chèvre) is a soft French cheese made from goat's milk, ripening from 8 days to 5 weeks. The cheese got its name due to its heart-shaped shape, because “Coeur de Chèvre” is translated from French as “Goat’s heart.” Young cheese is pale white in color, while ripe cheese is bluish. The taste of coeur de chevre is delicate with a slight sourness. The cheese is served with local La Reine des Reinettes apples. It pairs best with light white wines or reds from Poitou.

Vieux boulogne (French vieux boulogne) is a French soft cheese made from cow's milk with a bright orange rind, ripening for 7 to 9 weeks and produced in the city of Boulogne-sur-Mer in Nord-Pas-de-Calais (in northern France). During the manufacturing process, cheese is soaked in beer. Vieux Boulogne has gained fame as the stinkiest French cheese.

Neufchâtel (fr. neufchâtel) is a French soft cheese made from cow's milk with a crust covered with white fluffy mold, with the aroma and delicate taste of mushrooms, produced in Upper Normandy (in northern France). The cheese matures in 8-10 weeks and comes in six traditional shapes: square, briquette, barrel, double barrel, heart, big heart. Neuchâtel is usually served at the end of dinner before dessert. It is enjoyed with fresh bread and red wines from Côtes du Rhône, Beaujolais, Pomerol or Saint-Emilion.

Vieux Pané (French vieux pané) is a soft French cheese made from pasteurized cow's milk with a washed orange rind, produced in the Mayenne department (in western France). The cheese has a delicate aroma and spicy taste. The cheese matures for two weeks. Vieux Panay goes well with wines made from Chardonnay or Sauvignon Blanc grapes.

Cabecou (fr. cabecou) is a soft French cheese made from raw cow's milk or from a mixture of cow, goat and sheep, covered with a thin, ribbed crust with a white coating of mold and produced by farm methods in the historical region of Quercy (in the south of France). Cabeca is sprinkled with black pepper and stored wrapped in chestnut leaves. The cheese matures from 10 to 12 weeks and has a milky, creamy taste and aroma. Pairs well with St Joseph white wines (Marsanne, Roussanne grapes).

Osso-Iraty (French ossau-iraty) is an uncooked pressed semi-hard French cheese made from raw sheep's milk with an orange-yellow or grayish rind, produced in the south-west of France. The cheese matures for about 3 months in special rooms, which are built from stone in the mountains. Osso-Irati has a delicate nutty taste with a hint of olives and a spicy aroma. The cheese is most often served with the sweet wine Jurançon moelleux, as well as Grave, Irouléguy and Herrika-Arnoa wines.

Mont d'Or or Vacherin du Haut Doux (French Mont d'Or) is a soft French cheese made from unpasteurized cow's milk with a washed rind, produced in France and Switzerland. In Switzerland, this cheese is called Vacherin-Mont-d'Or and is made from pasteurized milk. The cheese is sold in wooden boxes made of spruce. Mont-d'Or has a pleasant creamy taste, reminiscent of pine needles and champignons. The cheese is served with boiled potatoes and spread on white bread, and fondue is also made. Pairs best with young red wine Beaujolais Nouveau and dry white Jurançon.

Cancoillotte (French cancoillotte) is a liquid French cheese made from unpasteurized cow's milk, produced mainly in Franche-Comté, but also in Lorraine and Luxembourg.

Metton (fr. metton) is a French flowing cheese made from cow's milk, which is made in Franche-Comté and matures over several days. Metton cheese is completely low-fat - only 11%.

Cantal (French cantal) is a hard or semi-hard French cheese made from cow's milk, ripening for 3 to 6 months, sometimes up to a year, and is made in the Auvergne province. The cheese inside is soft yellow in color with a thick golden crust with reddish mold. The taste of the cheese intensifies with ripening time. There are two types of cantal cheese: cantal fermier - a farmer's cheese made from raw milk and cantal laitier - a commercial cheese made from pasteurized milk. Used to prepare soups, salads, potato dishes and fondue.

Saler or highland saler (fr. salers) is an uncooked pressed semi-hard French cheese made from unpasteurized cow's milk, covered with a thick grayish-brown crust, under which there is soft golden flesh. The minimum ripening period for cheese is 3 months, the maximum is up to 18 months. Saler has a slightly bitter aftertaste and a rich herbal taste. Eat cheese with apples, nuts or grapes. Light wines are also served with cheese: white Saint Péray, rose Saint Joseph, Saint Pourçain and red Marcillac.

Picodon (French picodon) is a soft French cheese made from unpasteurized goat milk with a small amount of rennet additives, ripening for 2-4 weeks. A young two-week-old cheese has a white pulp and rind, while a more mature cheese has a white flesh and a yellow tinge, and the rind turns blue. Eat different types this cheese. It goes best with white Saint Joseph blanc or sparkling sweet Muscat de Rivesaltes.

Carre de L'Est (fr. carre de L'Est) is a soft French cheese made from pasteurized cow's milk with a hard washed rind covered with white mold, originating from Lorraine (a region in north-eastern France). The cheese matures for five weeks.

La vache qui rit (French La vache qui rit; translated from French - “cheerful cow”, “laughing cow”) is a French processed cheese made from pasteurized cow’s milk, produced by the Bel Group. Cheese is made from cream, milk, fresh and aged cheeses, and then pasteurized. The company sells cheese in more than 90 countries around the world and translates it into the buyer’s native language.

The literal translation from French of the word “fondue” means “molten.” There are different types and methods of preparing fondue.

Pelardon or Pelardon de Cévennes (French pélardon) is a soft French cheese made from unpasteurized goat's milk, produced in the Cevennes mountains of the Languedoc Roussillon region (a region in the south of France). The cheese matures for 2-3 weeks in the cellar, where temperature and humidity are constantly maintained, then it is dried. Pelardon has a pungent aroma. Cheese is served before dessert, as well as for preparing various dishes. Pairs best with Costieres du Gard and Clairette du Languedoc wines.

Maroi (fr. maroilles) is a French cheese with a fat content of 45% made from cow's milk with soft elastic pulp and a washed rind. The cheese is named after the village of Maroy in northern France. They produce four types of cheese: “big cobblestone”, “sorbet”, “mignon” and “quarter”. The taste of the cheese is sharp, strong and tart, as well as a specific taste and smell. Maroi is served with Lalande-de-Pomerol, Chateau-neuf du pape, Cahors and Moulis wines. In northern France it is often consumed with beer or cider. As a rule, cheese is served before dessert with wheat bread and is used to prepare salads and other dishes.

Comte (French comte) is a French semi-hard cheese made from unpasteurized cow's milk with a grayish-brown rind, produced in the Franche-Comté region in eastern France, after which the cheese is named. Cheese matures from 8 to 12 months. The cheese tastes sweetish.

Mimolette (French mimolette) is a hard French cheese made from cow's milk, usually produced in the vicinity of Lille in France. The cheese ripening period is from 6 months to 2 years, acquiring a special bitterish shade with a fruity flavor.

Layol or Tom de Layol (fr. laguiole) is an uncooked pressed semi-hard French cheese made from unpasteurized cow's milk, covered with a grayish-brown rind and golden-yellow pulp. The cheese matures for 4-12 months and has a sour taste with hints of mountain herbs - gentian, fennel and thyme. Pairs best with Côtes du Rhône and Hermitage wines, as well as Marcillac, Buzet and Côtes du Frontonnais.

Mont de Ca (French mont des cats) is an uncooked semi-hard pressed French cheese made from unpasteurized cow's milk with a golden crust and small holes. The cheese matures within two months and has a delicate, pleasant taste. Pairs well with dry white Muscat wines or white Graves. Usually cheese is also served with morning coffee.

Crotin de Chavignol (fr. crottin de chavignol) is a soft, unpressed French cheese made from unpasteurized cow's milk. Depending on the period of ripening, the cheese has several official gradations: “half dry”, “bluish”, “blue” and “very dry”. Crotin de Chavignolles has a pleasant taste with a slight sourness and a slightly nutty aftertaste. Typically served at the end of lunch with fruit and bread, grilled on lettuce, and also used to make pancakes. Pairs well with white wines Sancerre and Pouilly-Fumé, or Sauvignon Blanc.

Langres (French langres) is a soft, unpressed French cheese made from unpasteurized cow's milk, which is aged for at least five weeks. The cheese has a strong smell and a spicy taste of smoked bacon. There is a small depression in the center of the head of cheese, which is called a “fountain.” Before serving, vodka is poured into this depression and allowed to soak. Pairs best with Mercurey, Nuits-Saint-Georges or Côte du Rhône red wines.

Coulommier (fr. coulommiers) is a soft cheese made from unpasteurized cow's milk, pale in color with a grayish tint under a “noble” white mold, which received its name from the name of the commune of Coulommier. In its taste and production method, coulomier is reminiscent of brie cheese.

Pon-l "Evek (in Russia it is also called Pont-Leveque) is a soft cheese made from cow's milk with a washed rind. Quite fragrant cheese with a pronounced taste, the sharpness and color of the rind depends on the ripening period (the longer, the more pronounced the taste ).

Livarot is one of the most ancient and famous Norman cheeses. Made from cow's milk, the texture is soft with a rich golden color with an orange crust. Its pungency and aroma depend on ripening. The peculiarity of this cheese is that it is wrapped five times with seaweed so that the cheese does not settle during ripening. In France, five stripes correspond to the rank of colonel, which is why the cheese has a French-folk name - “colonel”.

Morache (French montrachet) is a soft French cheese made from unpasteurized goat's milk with a piquant taste, produced in Burgundy. Morache is consumed fresh with young red (Burgundy) and white (Meursault) wine.

Epoisses (French epoisses) is a soft French cheese made from unpasteurized cow's milk with a washed rind, ripening for 5-8 weeks. The cheese is cut into four parts and eaten with a dessert spoon. Light Burgundy wines or slightly sweet white Chablis or Sauternes go better with cheese.

Morbier (French morbier) is a semi-soft pressed uncooked fatty cheese made from unpasteurized cow's milk, ripening for two months. It differs from all cheeses in that it has a black layer of wood ash. The taste of Morbier has a delicate fruity and nutty hue.

Fourme de Montbrison (French fourme de montbrison) is a French blue cheese made from cow's milk with a thin dry rind of gray and red color, ripening from 4 to 8 weeks. The cheese has a spicy salty taste with the aroma of milk and nuts. Usually cheese is served with a slice of bread and grapes. Sauternes or Rivesaltes wines are best.

Motay-sur-feuille (French: mothais sur feuille) is a soft French cheese made from unpasteurized goat's milk with a natural crust. The cheese has an elastic and creamy texture. Recommended for consumption with rose champagne, white and red wines of the former Touraine province or local ones.

Rollo (French rollot) is a French cow's milk cheese that matures for four weeks. The cheese has a pronounced salty taste with a slight pleasant bitterness. Pairs perfectly with Sancerre red wine.

Monster or Monster-Jerome (French munster, munster-géromé) is a soft French cheese made from unpasteurized cow's milk with a washed rind, ripening from 5 weeks to 3 months. Cheese is used to prepare various dishes, from which you can select a mixture of jacket potatoes with melted cheese, a pie with filling and various salads.

Reblochon (fr. reblochon) is a French soft cheese made from unpasteurized cow's milk with a “washed rind”, made in Savoie and matured for 2 to 4 weeks. Ripe cheese has an orange rind with a thin white coating and a soft, sweetish creamy interior.

Temple (French templais) is a pressed boiled French hard cheese made from pasteurized cow's milk, produced at the Fromagerie Baechler cheese factory in Le Temple-sur-Lot in Aquitaine (southwest France). The cheese has a spicy aroma, the softness is yellow straw color. Tample matures in 16 weeks.

Fourme d'Ambert (French Fourme d'Ambert) is a French cheese made from cow's milk interspersed with blue mold, covered with a thin dry crust of gray or red color. The cheese matures for at least 28 days. Served before dessert and used in the preparation of appetizers, salads, soufflés and as a filling for pancakes. Chinon, Saint Nicolas de Bourgueil, and Coteaux du Layon wines go well with cheese.

Rigotte de Condrieu (fr. rigotte de condrieu) is a soft pressed French cheese made from goat's milk, covered with a thin crust of bluish mold.

Sel-sur-cher (French: selles-sur-cher) is a soft French cheese made from unpasteurized goat's milk, covered with a bluish crust, ripening from 10 days to 3 weeks. It has delicate snow-white flesh with a characteristic odor of goat's milk. Sel-sur-cher is served thinly sliced ​​with an aperatif and warm grain bread or at the end of a meal with other cheeses. White wine Sancerre or young red Chinon are best, as are Bourgueil and Gamay.

Chabichou du Poitou (French: chabichou du poitou) is a French goat's milk cheese with a moldy crust of a grayish-blue hue and ivory-colored flesh. The cheese matures for at least 10 days, but is usually kept in the dryer for 2-3 weeks. Chabichou du Poitou has a strong taste, with a nutty aroma and a specific smell of goat's milk. Local wine from the Poitou region (in western France), white wine such as Sauvignon or Sancerre, goes well.

Tamié or Abbe de Tamié (French abbaye de tamié) is a soft French cheese made from unpasteurized cow's milk, covered with an orange-brown rind, made in the Abbey of Tamié in the department of Savoie (in eastern France). The cheese pulp is cream-colored with a small number of holes. Ripens in 4 to 8 weeks. Tamier cheese melts well and is used to prepare various dishes, as well as sandwiches. Fruity white wines work well. There are two types of Tamier cheese: Petit Tamier and Grand Tamier.

Rocamadour (French rocamadour) is a soft French cheese made from unpasteurized goat's milk with a crust made of natural mold, covered with a white velvety crust. The cheese matures for 1-4 weeks in cellars on wooden shelves. Rocamadour has a slight smell of goat's milk and a piquant taste. Young cheese aged six days has slightly sour flesh with a delicate nutty taste, while more aged cheese becomes sharper. The cheese goes well with Cahors, and Gaillac wine and white Vouvrey are also served.

Chaource (French chaource) is a soft French cheese made from unpasteurized cow's milk, ripening for 2 to 4 weeks. It has a delicate, slightly sour taste with the aroma of mushrooms and hazelnuts. Usually served before dessert, and sometimes cut into cubes along with an aperatif. Burgundy wines Chablis blanc and Irancy are ideal.

Saint-Nectaire (French saint-nectaire) is a soft uncooked pressed French cheese made from cow's milk. The cheese matures from 5 to 8 weeks. Saint-Nectaire has a hardened crust that smells of straw and oats, and soft, elastic yellow flesh with the taste of hazelnuts, mushrooms, salt and spices. The cheese is served with St. red Bordeaux wines. Estèphe, Pouilly, as well as Coteaux d'Auvergne and Cotes Roannaises.

Sainte-Agur is a semi-hard French blue cheese made from pasteurized cow's milk, matured for two months. The consistency is creamy, elastic and pasty, interspersed with blue mold. The sharp taste of blue mold harmonizes well with the soft creamy taste of the cheese. Always produced in an octagonal shape, packed in foil.

Tom des Bauges (French tome des bauges) is a semi-hard, uncooked French cheese made from unpasteurized cow's milk, produced exclusively in the Bauges mountain range in Savoie (a department in eastern France). The cheese is covered with a grayish rind with some yellow-brown mold. The cheese has a straw-colored pulp with small holes. The cheese matures for 5 weeks and has a spicy taste.

Sainte-Maure-de-Touraine (French: sainte-maure-de-touraine) is a soft French cheese made from unpasteurized goat's milk, covered with a bluish-gray crust of fluffy mold. Cheese ripening time is from 10 days to 6 weeks. A straw remains in the head of the cheese, which is used during ripening and plays the role of ventilation. The cheese pulp has a salty-sour taste with a nutty aroma. Serve as an aperitif or at the end of lunch. Used for making toast. Local light dry wines go best with cheese: white Vouvray and Sancerre or young red Chinon.

Tom de Savoie (French tomme de savoie) is a semi-hard, uncooked pressed French cheese made from unpasteurized cow's milk with a thick gray-brown rind that is not edible, and has spots of natural mold of yellow and red color. The cheese matures within 10 weeks. The pulp of the cheese is tender, elastic and slightly salty, and has small “eyes”. The smell of the cheese is slightly “raw”, and the taste has fruity and herbal tones. Pairs best with Savoyard and Côtes de Beaune wines. Cheese is also served with sausages, fruits and bread.