The kinds of French Cheese are highly acclaimed globally, and they are known to be components of the most expensive dishes. Learning about these cheeses is truly fascinating, especially when we get to how production is done. Basically, there are four major categories of the different kinds of French cheese:
Farm Cheeses – Fermier cheeses are made in the same area where the milk was harvested. Usually, the factory is located in a farmhouse. The production is small to medium, and distribution is limited to the general area.
Artisanal Cheeses – These kinds of French cheese are produced on a medium to large scale, with the manufacturers producing a portion of the total amount of milk used. Because of the rising demand for the cheese, the producer occasionally sources the milk elsewhere.
Cheese cooperatives – The cheese from this kind of production is from a group of farmers banding together to produce large quantities of milk for cheese manufacture.
Industrial Cheese – Cheeses are made in large factories and the milk used for these Kinds of French cheese may have come from different areas in the country. These cheeses are mass-produced for export and local use.
Some of the most popular kinds of French cheese are the following:
Camembert – The first batch of camembert was created in Camembert, Normandy. Nowadays, we know these kinds of French cheese as the softest, creamiest varieties. The appeal of this cheese is its ability to elicit different flavors in your palate. Some claim that the cheese reminds them of salted butter, while others can taste a hint of garlic amidst the creaminess. Generally, this cheese has a pungent flavor that tastes different depending on the type of crackers you’re eating it with. Camembert is best served warm.
Brie de Meaux – Brie is known as the king of cheeses for good reason. It is a versatile cheese that can be served with many kinds of food and can be eaten as is. Among the kinds of French cheese, brie is among those that taste better with age. Many Brie fans appreciate the melt-in-your-mouth texture of these kinds of French cheese.
Roquefort – This is one of the globally acclaimed blue-cheeses, along with Bleu d’Auvergne. First-time eaters would be taken aback by the characteristic green veins in the cheese, which is the mold that gives it the distinctive flavor we all love. Unlike some cheeses with one-dimensional flavors, Roquefort has several dimensions to it. The crumbly texture allows the eater to really appreciate the changes in flavor as the cheese is consumed. It comes off as sweet and smoky in the beginning, then a hint of salt is evident towards the end as you’re swallowing the cheese.
Chevre – A discussion on the kinds of French cheese wouldn’t be complete without mention of chevre or goat cheese. Most countries have their own version, but the ones made in the French countryside are still the best tasting of all. Chevre cheeses can be soft or firm, with those encased in rinds being the more widely accessible sorts. This cheese can be heated inside the oven for better texture.