Good pastas, soft or hard, opaque or shiny, generous or medium, they are most often savored wholeheartedly, between pear and cheese. Besides, don’t we say that a meal without cheese leaves something unfinished, an interrupted development that lacks a part of maturity. Brillat-Savarin himself spoke of “a meal without cheese like a beauty missing an eye”. A heresy? Definitely! This is why, as adept “ferments” that we are, we invite you to a cheese “round”.
It is enough to speak of Munster, Reblochon, Epoisses, Fourme d’Ambert for this sweet poetry of the names to bring out the subtle scent. Whether they come from French, Italian, Dutch, Irish or Swiss regions, cheeses appeal to the palates of the French who consume them at least once a day. To help the most recalcitrant to refine their palate, and to awaken those of gourmet gourmands, a tour of the favorite cheeses of the French. Cheeeese!
Brie de Melun, soft dough with flowery rind
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Camembert, soft cheese with flowery rind
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Epoisses, soft dough with washed rind
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Fourme d’Ambert, Auvergne blue-veined pastry
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Raclette, uncooked pressed dough
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Morbier, uncooked pressed dough
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Saint-Nectaire, uncooked pressed dough
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Pouligny Saint-Pierre
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Roquefort, blue cheese with sheep’s milk
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Comté, cooked pressed dough
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Goat
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Pecorino
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Neufchatel, soft dough with flowery rind
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Cheddar
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Goat log
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Parmesan
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Saint-Félicien
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Mont d’Or
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Stilton
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Scarmoza
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Cabecou
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Beaufort
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Munster
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Chabichou
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Cow Tomme
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Reblochon
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Emmental
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Feta
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Ossau-Iraty
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Mimolette
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Maroilles, soft dough with washed rind
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Gruyère
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Mothais
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Vacherin
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Mozzarella
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Head of Monks
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Fresh cheese
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Brie de Melun, soft dough with flowery rind
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Camembert, soft cheese with flowery rind
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Epoisses, soft dough with washed rind
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Fourme d’Ambert, Auvergne blue-veined pastry
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Raclette, uncooked pressed dough
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Morbier, uncooked pressed dough
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Saint-Nectaire, uncooked pressed dough
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Pouligny Saint-Pierre
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Roquefort, blue cheese with sheep’s milk
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Comté, cooked pressed dough
©
Goat
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Pecorino
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Neufchatel, soft dough with flowery rind
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Cheddar
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Goat log
©
Parmesan
©
Saint-Félicien
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Mont d’Or
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Stilton
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Scarmoza
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Cabecou
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Beaufort
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Munster
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Chabichou
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Cow Tomme
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Reblochon
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Emmental
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Feta
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Ossau-Iraty
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Mimolette
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Maroilles, soft dough with washed rind
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Gruyère
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Mothais
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Vacherin
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Mozzarella
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Head of Monks
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Fresh cheese
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