The French are not only known for their sophisticated style, refined language and romantic inclination, but also for having a broad assortment of excellent food and one of the world’s most heralded food culture. Take their cheeses, for instance. There are over four hundred kinds of cheese in france, each with their own sub-variety, distinction and taste. If you’re a ‘fromage’ novice, here’s a list of some of the most common kinds of cheese in France to help you out.
There are several ways to classify cheese: through content or kind of milk in them, through age, and through moisture. Here you’ll find the most common cheeses categorized through their moisture as either soft or hard.
Hard Cheeses: Hard cheeses are kinds of cheese in France that have lesser moisture content than their soft counterparts. Due to their dryness, bacteria growth is stunted, making them last longer on your shelf.
This French cheese is named after the mountains in France’s Auvergne region, from where it originated. It is characterized as firm and Cheddar-like, and also happens to be one of the oldest known kinds of cheese in France. It is often used as an ingredient in French soups, salads and fondue.
Although a very popular kind of cheese in France, Emmental’s origins are actually in the west central region of Switzerland. Pale and yellowish in appearance and mildly sharp in taste, this cheese happens to be one of the lightest. Despite being classified as hard cheese, it melts easily, making it the perfect kind of cheese for grilled sandwiches.
Resembling a cantaloupe in shape and color, the mimolette generally weighs four to five pounds and is actually made from cow’s milk. Despite its popularity, some cheese-loving individuals often shy away from this distinctive product due to the mites that inhabit its rind and give it its unique look.
Soft Cheeses: Soft cheeses are kinds of cheese in France which did not undergo heat application while being produced. They generally have fewer calories than hard cheeses, and often have a creamy, soft, spreadable consistency.
One of the most commonly exported kinds of cheese in france; this whole- or skimmed-milk cheese features a pale interior with an edible white rind. It is often served as a party food, in small amounts as an appetizer, or as a snack accompaniment to fruits.
Boursin is a soft, triple-cream kind of cheese in France; although available in a variety of flavors, it is most commonly seasoned with an assortment of herbs and garlic.
– Blue cheese
Blue cheese is characterized by bluish or greenish veins caused by the production of the mold Penicillum in it, and a distinct smell produced by the growth of the bacteria Brevibacterium. Although off-putting to cheese novices, this cheese is considered a gourmet food item in some parts of the world, and is often used to add a sharp, savory quality to salads and sandwiches.
These are some well-known kinds of cheese in france.