French cheese is the term to denote cheese produced in France. France is one of the world’s major producers of cheese, and makes almost 400 different varieties of cheese, consumed as such or used in various French cheese recipes. The flavors of each variety are unique, and the different kinds of cheese are often region-specific. For example Normandy, well-known for milk and cream production, is famous for unctuous Camembert and Pont l’Evêque; the Loire Valley and Provence are known for tangy goat’s milk cheeses; Alsace for robust Munster; the Alpine region for firmer, subtly-flavored cheeses, such as Reblochon and Beaumont and Pyrénées for Chiberta. The world’s most prestigious cheese, Brie, is produced in the Paris area.
Each region has their traditional French cheese recipes which have evolved over time, and cheese making is a very serious profession. Many of the traditional cheeses are covered by a Protected Designation of Origin by the European Union.
Types of French Cheeses
Classifications for cheese from France, on the basis of various parameters, are as follows.
Classification based on place of manufacture:
• Fermier: A farmhouse cheese, which is produced in the farm where milk production is done
• Artisanal: French cheese made by a producer in relatively small quantities, with milk produced in-house or bought from local farms.
• Cooperative: French cheese produced by a group of local milk producers.
• Industrial: Cheese produced in larger quantities in factories, with milk sourced locally or regionally, or from all over France.
Classification based on type of milk used:
- cow's milk
- goat's milk
- sheep's milk (ewe's milk)
Classification based on process of cheese making:
French cheeses can be divided into three main families:
1. Pressed cheeses (like most British cheeses)
The term ‘pressed cheese’ denotes the type of cheese in which, during production, the curds have not been heated and the cheese has been pressed to give it a very compact, dense texture. France produces some of the best known pressed or hard cheeses. This kind of French cheese comes in a large unit, from which the merchant cuts off slices. The French cheese is further classified into ‘cooked cheese’ where the whey is heated during the production process, and ‘uncooked cheese’ where it is not heated. Cooked cheese sometimes has much longer shelf life. Examples of pressed French cheese - Cantal, Comte, Emmental, Mimolette, (Tomme des) Pyrénées and Reblochon
2. Soft Cheeses
They are soft surface-ripened cheeses that have not been pressed or cooked. Soft cheeses of hundreds of varieties are produced in France, specific to different regions. For example, Brie, Camembert, Epoisses, Mont d'Or, Munster, Pont l'Evèque and Saint Nectaire.
3. Blue Cheeses
These are varieties of cheeses to which have had Penicilliumcultures have been added so that the final product has blue (or blue-gray or blue-green) spots or veins all through, and a distinctive odour.Example Bleu d'Auvergne, Bleu des Causses, Bleu de Gex, Fourme d'Ambert and Roquefort.
Popular French Cheeses
Here are some of the most popular French cheese varieties available-
1. Camembert- Soft, surface ripened cheese made of cow’s milk.
2. Brie de Meaux- Soft, cow’s milk cheese made in Brie region
3. Roquefort- Blue cheese made of sheep’s milk, from Southern France
4. Boursin- Soft, creamy trademarked cheese available in a variety of flavors.
5. Reblochon- Soft washed-rind cheese from Alps region of France
French Cheese Recipes
French cheese recipes are as varied as the French cheese types, and each recipe uses a particular type of French cheese. Some mouth watering French cheese recipes are described below-
Nutritive Facts about French Cheese
French cheese is rich in protein and calcium like any other cheese. It is also rich in nutrients like potassium, zinc and riboflavin. It is useful for dental care and bone health.