Perhaps French cheese is one of the most famous in the world. It is not to wonder, since there are over 1,000 types of cheese produced in France, varying between the poignant and strong blue cheese, such as the notorious Roquefort and creamy cheese such as Brie.
There are many things the French are renown for, and their cheesemaking tradition is one of them, keeping to centuries old techniques to produce top quality cheese that will be sold in fromageries and celebrated in different corners of the world.
Camembert, the name comes from the village where it was created in Normandy. It’s origin only dates back to the 18th century, yet despite it’s youth it is one of the most popular and acclaimed French cheese. Brie de Meaux, there are records that document Brie’s existence in the times of time of Charlemagne, back in 774, when he tasted it in a little French city, Brie. It has a soft creamy texture and an almost sweet taste which reminds of certain nuts. The most ancient French cheese is Roquefort, first mentioned (that records remain) in 79 A.D. by Pliny the Elder. It has a very strong and poignant taste and aroma.
Boursin is delicious creamy cheese and favourite of many chefs around the world, it is incorporated into many dishes because of its characteristic taste. Reblochon origins dates back to the middle ages. Its name means “to pinch a cow’s udders again”. It may sound a little strange, but it has an explanation. During the Middle Ages some farmers from the mountains of Haute Savoie decided to outsmart the tax collectors. A number of diaries in Alsace still produce Munster cheese the same centuries old way. Pont l’Eveque was created around the 13th century. It’s original name was d d’Angelot, however it evolved to the name of the Norman village where it’s produced. It is a rich cheese, produced with almost pasteurized milk with a full and salty flavor and soft texture. Original from the heart of burgundy, Epoisses was first produced by monks. It is said that it was one of Napoleon’s favorite cheese. Chèvre means goat. When the Saracens invaded the west of France in the 8th century they brought their goats and left them behind along with instructions of how to produce the cheese.