10 winter cheeses that are as good cold as hot

Distinguished by an AOP since 1972, this cow’s blue cheese, round and tall, is produced in the Massif Central, between 600 and 1,600 meters above sea level, in an area located between Puy-de-Dôme and Cantal. and the Loire. Its undergrowth aromas combine with a sweet and round flavor. If this cheese enhances amateur platters, it also deserves to be twisted and cooked…

Discover the recipe for Carpaccio of button mushrooms and green apple with Fourme d’Ambert, hazelnut oil

Discover the recipe for Small toasts with Fourme d’Ambert and pear compote

Originally from the Jura, this AOP cheese made from raw milk, with a cooked pressed paste, is one of the favorites of the French. Matured between 4 and 36 months, the Comté wheels have a light color with winter milk, or more golden with summer milk. An ally of cooks as it is prepared in a variety of ways, Comté slips into gratins, fondues, burgers, pastas, salads…

Discover the recipe for Endive Salad with Comté, Pomegranate and Walnuts, Honey Vinaigrette

According to some, this little Provençal cheese made from goat’s milk wrapped in a chestnut leaf already delighted the Roman emperors… True or false? What is certain is that this star of the cheese board also lends itself well to cooking in lasagna, sandwiches, etc.

Discover the recipe for banon crumble with dried fruits and honey in the oven

Sold from September 10 to May 10, Mont d’Or AOP, or Vacherin du Haut-Doubs, is a cow’s milk cheese that comes in a spruce box. Tender and fragrant, its creamy paste was already the delight of Louis XV. Today it still appeals, plain or cooked.

Discover the recipe for Naans with mont d’or and truffle

Very soft when matured for 6 to 9 months, this Swiss cheese benefiting from an AOP becomes more robust when it has aged up to 24 months. Made from raw cow’s milk, this cooked pressed dough, slightly crumbly but without holes, with a pronounced flavor, comes in the form of wheels of 24 to 27 kg. We bite into the gruyere as is or slip it into gnocchi, ravioli, quiche, fondue, velouté…

Discover the recipe for Gougères with gruyere and cumin

Coming from Poitou-Charentes, the goat’s log is now produced using whole goat’s milk almost everywhere in France. More or less matured, it has a relatively mild flavor which adapts to savory but also sweet recipes, provided that its often more bitter rind is removed.

Discover the recipe for Financiers with pecans and coffee, whipped goat’s cheese cream

For 700 years now, this Swiss cheese made from cow’s milk, the fruit of at least 3 months of brushing with a brine made from mountain herbs, has been produced between Lake Constance and the Säntis massif! Its clear paste with small holes delights fans who also love this prepared cheese, as its strong flavor gives personality to all recipes.

Discover the recipe for crispy Appenzeller and Iberian ham cromesquis

Typical of the south-east of France, bush is a fresh cheese made from cow’s milk, goat’s milk, a mixture of the two, or sheep’s milk. Sweet, light, sometimes even a little foamy, the bush finds its place in desserts, which it subtly flavors, cold soups, as well as in savory dishes, where it works wonders with spinach and other vegetables…

Discover the recipe for Tartlets with maple syrup and whipped bush cream

A large family like that of bries, soft cow’s cheeses, two of which (from Meaux and Melun) are protected by an AOP. Their straw yellow paste with rich and complex aromas makes them good candidates for subtle pairings: truffle, nuts, candied fruits, citrus fruits, etc.

Discover the recipe for Brie with exotic candied fruits

Holder of an AOP since 1996, Ossau-Iraty is emblematic of the mountains of Béarn and the Basque Country. Made from sheep’s milk, this uncooked pressed cheese is matured for between 80 and 120 days. Its gray rind hides a cream-colored or pale yellow paste with aromas of hay and hazelnut. Surprisingly, it enhances croque-monsieur, offsets braised endives or transforms a soufflé.

Discover the recipe for hot oysters with ossau-iraty mousse