A fromage tour of France
France and fromage go together like fish and chips or roast beef and Yorkshire pudding. France has over 1000 varieties of cheese, so it can be a little bit daunting knowing what to look for, or to choose when on holiday!
Every region has its own particular cheeses, there is even a designation label called Appellation d’Origine Contrôlée or AOC, which controls the production and origins of cheeses, so it’s a good one to look out for if you want to taste the real deal. Below is a guide to the types of cheeses you can expect to find in the various regions of France, so take a look at the area you’re thinking of travelling to, and make a note!
Neufchâtel – this cheese is one of the oldest in France, as far back as the 6th Century people were eating this soft cheese. You will find it shaped like a heart, and although it’s soft it is slightly crumbly.
Livarot – This soft cheese is very pungent. It’s made from cow’s milk and has an orange rind which is wrapped in three to five rings of reedmace.
Délice de Bourgogne – a rich and creamy cheese, it’s made with triple cream, not one for dieters! It’s got a white rind, which some say gives off an aroma of mushrooms. A truly luxurious cheese.
Époisses – again, a cheese with a strong smell, this cows’ milk cheese is smooth and soft with an orange exterior. It’s sometimes eaten with a spoon due to it being so soft.
Sainte-Maure de Touraine – this is easily recognisable as it has a line of rye straw running through the centre which is used in the process to keep the cheese together in its round log shape. It’s a goat’s milk cheese with a greyish mouldy rind.
Chabichou du Poitou – this too, is a traditional goat’s milk cheese. It’s soft and white, with a natural rind, and is very creamy and smooth.
Bûcheron – this is an aged goat’s cheese which is soft, chalky and log-shaped, perhaps which is why it has been named after the French word for lumberjack!
Saint-Marcellin – this cheese is quite creamy with a full flavour. It’s very soft and is often warmed in its own little dish and served with bread.
Saint-Félicien – this cheese is similar to the one above, but if you can believe it, it’s even softer and creamier, and slightly larger.
Reblochon – traditionally made from raw cow’s milk, this cheese is exceptionally creamy. It was offered to Carthusian monks in the 16th Century by farmers in return for a blessing of their home.
Munster – this cheese has a strong smelling rind and is rich and soft. Munster was historically conserved and matured in monks’ cellars.
Chaource – is a cow’s milk cheese, soft and creamy and slightly crumbly surrounded by a white rind. It has been produced since the Middle Ages.
Langres – this creamy, pungent cheese has a vibrant orange rind and is traditionally served with Champagne. Truly decadent.
Your tastebuds should definitely be watering after reading that! There are so many to choose from you will be spoiled for choice. Wherever you end up on holiday, ask our team what their favourite is, they’ll only be too happy to recommend a few to try!
Neufchâtel By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/...
Livarot By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/...
Époisses By Matt Biddulph / Flickr, https://www.flickr.com/photos/...
Sainte-Maure de touraine By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/...
Chabichou du Poitou By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/...
Chaource By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/...
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