French goat cheeses. Cheeses of France. The best French cheeses

They are the calling card of the country. In France it is impossible to calculate the exact number of cheese varieties; data varies. One thing we can say for sure - there are several hundred varieties, each of which is individual and everyone will find a product to their taste among this variety.

It is worth noting the fact that, according to unspoken rules, each manufacturer protects its product with copyright, which means a patented recipe, so the seemingly same type of cheese will have a unique taste.

Cheese is served in France as an appetizer with wine along with a baguette, and is a separate dish. Usually a cheese plate includes several types of cheese at once, so those who want to do a tasting should definitely order a cheese platter in any restaurant in the capital.

Types of French cheese

The type of French cheese can be determined by several parameters: composition, mold color, hardness, fat content. Let's take a closer look.

French cheeses are made from three types of milk:

sheep (Brebi Basque, Roquefort)
cow's (Brie, Camembert, Comte, Livarot)
goat (Chabichou du Poitou)

Cheeses are also distinguished by the color of the mold:

white mold (Brie, Camembert, Chabichoux du Poitou)
blue mold (Roquefort)
red mold (Cantal, Reblochon)

The hardness of cheese can be:

hard (Kanthal)
semi-solid (Brebi Basque, Cantal, Comte)
semi-soft (Morbier)
soft (Munster, Mont-d'Or)

By fat content, cheese can be:

light 20-30% (Brie, Neuchatel),
normal 40-50% (Brebi Basque, Cantal, Saint-Nectar)
double fat 60-75% (Excelsior, Brillat-Savarin, Bellétoile, Petit suisse)
triple fat from 75% (Bouille, Tartar)

Absolutely all cheeses can be distinguished by appearance:

fresh (Kaibot)
pressed uncooked (Kantal)
soft with mold (Seilles-sur-Cher);
soft with washed rind (Epuas, Venaco);
blue (Bleu de Causses, Bleu d'Auvergne, Bresse Bleu)
fused (Cancuayot)

Cheeses are produced in certain locations, which influenced the names of the varieties. Cheeses produced in a certain region or city are considered traditional and are labeled Appellation d’Origine Controlee (AOC in Russian). When buying cheese with this marking, you can confidently say that the production used a traditional recipe that has been developed for more than one century.

Forms of French cheeses

A correctly selected form allows not only convenient storage of cheese, but also ensures uniform ripening and also affects the taste. Goat's milk cheeses are typically formed into cones. This is explained by the fact that soft pulp better preserves the aesthetic appearance of the cheese. For hard varieties, a round or drum shape is used.

French cheeses can be seen in these forms:

drum
square
ingot
triangle
cylinder
cone

How to choose French cheese

In France, buying low-quality cheese is unrealistic. Cheeses are carefully tested and their manufacturers are fully aware of their responsibility to consumers, since French legislation provides for serious penalties for low-quality products. In addition, cheese is the pride of the French, so all cheeses sold in the country are of high quality.

Italian-born chef Marco Cervetti tells not only how to choose cheese, but also how to store cheeses. Useful video for everyone, I recommend watching it.

French cheese price

Below is a list of the most popular French cheeses with estimated prices:

Camembert - 5.90 euros / 250 g
Comte – 6.90 euro/200 g
Reblochon - 11.80 euros / 450 g
Roquefort - 9.60 euros / 200 g
Saint-Nectar - 5.50 euros / 200 g
Brie – 5.20 euro/200 g
Cantal - 4.20 euros / 200 g
Chabichoux du Poitou - 6.40 euros / 150 g
Neuchatel - 4.60 euros / 200 g
Mimolet – 6.70 euro/ 200 g
Livaro - 12.90 euros / 500 g
Munster - 5.90 euros / 200 g
Morbier - 5.80 euros / 200 g

Where to buy cheese in Paris

If you are traveling around France, the most profitable option would be to buy cheese directly from the manufacturer. In the descriptions of cheeses, we always indicate the area, and as a rule, you will definitely find a private shop with local cheese there.

And if there is no such opportunity to travel around France, then visit a specialized one. This is a whole network of small shops dispersed throughout Paris. Here you will find the widest selection of cheeses. Walking around the city you will probably find other cheese shops, look for the word Fromagerie on the sign.

Cheeses can also be purchased in grocery stores in the following large shopping centers:

Is it possible to bring cheese from France?

What is most often brought from France? It's cheese and wine. And every tourist has a question about how much cheese can be brought from France. The answer is - a lot! The most important thing is that the cheese is in undamaged, original packaging. The permissible weight for one person is 5 kg of cheese.

Cheese tasting

Every year, on March 29, the French celebrate one of their most beloved gastronomic holidays - National Cheese Day. On this day, you can safely go to any restaurant in the capital, where you will be offered a cheese tasting plate of 7-8 varieties of cheese at a very reasonable price. Or go to a cheese fair, where you can purchase a high-quality and rare product at an affordable price.

Popular varieties of French cheeses

We have counted 15 varieties of French cheese that are worth trying in France.

Brie

If you go to the nearest retail store where there is a selection of cheeses, then, for sure, among all the variety you will definitely find Brie cheese. And, most likely, it will be an analogue of the original, because cheese has many varieties, which is why the name itself is used generically.

Brie is a soft cheese made from cow's milk with a fat content of 25%, which is produced in the French province of the same name near Paris. Only two types of cheese produced in the suburbs of Paris are certified by the Appellation d'Origine Controlee: Brie de Meaux and Brie de Melun.

The cheese is easy to recognize by its white noble mold, smell and incomparable taste. It is made in the form of a flat cake with a thickness of 3 to 5 cm, with a diameter of 30 to 60 cm. The taste is dominated by the light taste of ammonia, and a slight smell of ammonia emanates from the cheese crust. The thickness of the cheese also affects the taste; the thinner it is, the spicier it is. The same applies to aging; young cheese does not have any sharpness.

Brie is a popular cheese among the French; it is served both on holidays and at the dinner table. Produced all year round, stored at temperatures +2…-4 °C. Before serving, the cheese must be removed from the refrigerator in advance and wait until the cheese reaches room temperature.

Interestingly, the cheese was revered by royalty, so Brie received the status of the cheese of kings. King Philip Augustus, Queen Margot and Henry IV were delighted with the cheese's flavor spectrum.

Brebis basque

Another large family of hard sheep's milk cheeses produced in southwest France. The most popular cheese in France is Ossau-iraty.

This semi-hard pressed cheese began to be produced by the monks of Belloc Abbey more than 300 years ago.

It is a weighty (2-7 kg!) cylinder with a diameter of 18 to 28 cm, a height of 7 to 15 cm. You can recognize the cheese by its characteristic orange-yellow or grayish rind, aroma and unique nutty-olive taste. The cheese matures from 60 to 90 days in special rooms built from stone in the mountains.

Despite the fact that cheese is produced all year round, the best taste is made in autumn. The fat content of the cheese is 50% and is recommended to be consumed with sweet white wine.

Camembert - Camembert

A soft, fatty type of cheese made from cow's milk. Outwardly it resembles Brie cheese, but has a higher fat content and a specific aroma. It has a mushroom taste and is covered with a white moldy crust on the outside.

In the production of cheese, whole cow's milk is used with the addition of a small amount of skim milk.

Certain parameters are also characteristic of this variety: the thickness of the flatbread is 3.1 cm, the diameter is 11.3 cm, and the weight is 340 grams. To obtain 12 servings of cheese, 25 liters of milk are used.

The main production of cheese occurs from September to May. The correct Caumabert holds its shape when cut and is not stored for long.

Cantal - Cantal

Cantal is one of the oldest French cheeses from the Auvergne region. It is a hard and semi-hard variety, with a strong and tangy creamy taste that only intensifies over time.

Cheese ripening occurs in a cool room for an average of 3 to 6 months, sometimes up to a year. During the ripening process, the cheese wheels are regularly washed with water and turned over.

The cheese is a barrel covered with a thick golden rind with mold and reddish dots, inside there is soft yellow pulp. One head of Cantal cheese reaches a diameter of 50 cm and weight can reach up to 40 kg.

Cantal cheese has several varieties depending on the type of milk used. So, Cantal Fermier farm cheese is made from raw milk, and Cantal Laitier is made from pasteurized milk (commercial version).

It is important that Cantal Fermier farm cheese has its rind removed, as it may contain Listeria bacteria. Cheese made from unpasteurized milk is not suitable for consumption by children, the elderly and people with immunodeficiencies.

Varieties are also distinguished by ripening time. Young cheese ripens in 1-2 months - Cantal jeune; medium or gilded matures in 2-6 months - Cantal doré and aged for more than 6 months - Cantal vieux.

The latter type of cheese accounts for about 20% of total production. If stored properly, it may not spoil for 1.5 years, but it can only be purchased in the region and is very rarely exported.

The fat content of Cantal cheese is 45%. It is used in the preparation of soups, salads, fondue, and it is also added to potato dishes.

In 1980, Cantal cheese received AOC (Authenticity of Origin) certification.

Comte

Comté is a semi-hard cheese made from unpasteurized cow's milk that is produced in the Burgundy-Franche-Comté region of eastern France.

Cheese is made from the milk of certain breeds of cows, which are fed with special plants grown in a certain area. Thus, high-quality milk is used in production, which is the basis for the taste of Comte cheese. The cheese contains calcium, copper, proteins and vitamins B2 and B12.

The cheese wheel is a circle with a diameter of 60 cm, a height of 10 cm and a weight of 40 kg. It takes about 400 liters of milk to produce one wheel of cheese. The cheese is aged for 8 to 12 months on shelves made of spruce boards. During the aging process, the cheese crust is treated with a special solution based on brine. With the correct production technology, eyes are formed on the cheese pulp, the size of which can reach the diameter of a pea or cherry.

The cheese has a sweetish nutty flavor. Depending on the place of aging, as well as on the season, the taste of the cheese can vary dramatically. Thus, six flavor varieties were identified (milk, fruity, herbal, burnt, spicy, animal), each of which complements the taste with 90 different shades. At the same time, you need to remember that no flavorings or flavoring additives are added to the cheese!

The cheese received AOC certification in 1958; after ripening, a special commission of experts evaluates the cheese on a 20-point scale. Thus, cheeses that receive 14 points and above are allowed for sale with a green casein label with the date of production, while the rest are marked with a different label.

Comte is served as a separate dish at the end of the meal. Cheese is also often used to prepare canapés, fondues, salads, and soufflés. Pairs perfectly with vegetables and fruits, white, red and sparkling wine.

Chabichou du Poitou

Chabichoux du Poitou is a goat cheese that has been produced in the Poitou-Charentes region since 1872. Already in 1990 he received AOC certification.

In the production of cheese, goat's milk is used, which is cooled to 20 ° C, rennet is added and left to sour in large vats.

After separation from the whey, the cheese is laid out in cylindrical molds and after two days it is manually salted and transferred from the molds to a drying room for at least 10 days, where the cheese ripens. Usually 2-3 weeks are enough for the bacteria to give the product taste and aroma, but sometimes this period is increased to give a brighter taste.

The weight of one cylinder is 150 grams, fat content is 45%. On top, Chabichou du Poitou is covered with white mold with a grayish-blue tint, and inside there is ivory-colored flesh. The cheese has a pronounced nutty taste and specific aroma. White wine goes well with cheese.

Livarot

Normandy cow's milk cheese Livarot has been produced since the 17th century. At the end of the 19th century, cheese was considered the main source of protein among the poor, but today Livaro cheese is an elite product. In 1975, Livaro received AOC certification.

It is noteworthy that cheese is produced exclusively in the warm season. The cheese is aged from three weeks to two months; during the ripening process, it is constantly turned over and washed with brine.

It is easy to recognize the heads of Livaro cheese by their patterns. Traditionally, the cheese wheels are wrapped in strips of dried cattail leaves to prevent the cheese from settling during ripening. Cheese Livarot bears the rank of colonel, because five stripes in France, like three stars in Russia, correspond to the rank of colonel. The dried leaves are still used to wrap cheeses produced in small batches, but in industrial production they use strips of green paper.

You can also recognize Livaro by its rich reddish-yellow color, which is obtained by adding a natural dye from the annatto plant (grows in South America). The pulp of the cheese is yellow-orange. Taste qualities depend on the aging period: the longer it is, the sharper and more aromatic the cheese. The consistency of the cheese is soft, but when sliced it holds its shape.

Livaro is served at the end of the meal as a separate dish. Pairs with Calvados, cider and red wines.

Reblochon

Reblochon is a soft cheese produced at the foot of the Alps, in Savoie.

To make cheese, unpasteurized cow's milk is used, which is left to sour, the resulting mass is crushed, placed in a mold, pressed, washed in brine and left to mature for 2-4 weeks. Reblochon is a circle with a diameter of 14 cm and a height of 3-4 cm. The average weight of one head of cheese is 450 grams. Reblochon is also produced with a smaller diameter - 9 cm, weighing 240-280 grams.

A ripe Reblochon can be recognized by its orange crust with a thin white coating and a soft, elastic, oily filling and bright aroma. The cheese has a rich taste, with nutty and fruity notes.

Mimolette - Mimolet

The original Mimolet cheese was first produced by order of Louis XIV, who required an analogue of edamer, which was prohibited from being imported into the country under Colbert. The distinctive feature between these cheeses was the orange color of the cheese, which was facilitated by the addition of the natural dye annatto.

It is interesting that at the very beginning the cheese was kept for a short time and it turned out soft with a slightly oily consistency, with a nutty and fruity aroma. During the experiments, it was found that with longer aging, the cheese hardens and acquires a bitter taste.

Mimolet is a cheese made from pasteurized or whole cow's milk, during the curdling process not only is dye added, but also, during ripening, cheese mites are specially introduced, which, gnawing through the bark, have a significant effect on the taste. One wheel of cheese weighs about 2 kg. The ripening time of cheese ranges from 2 months to 2 years.

Munster - Munster

The history of soft Munster cheese dates back to 660. It was at this time that the monks produced a unique dairy product in a monastery in the Vosges department. Over time, the village of Munster grew around the monastery, from which the cheese inherited its name.

Cheese production is quite simple. Raw milk was heated to a temperature of 32 °C, poured into wide, capacious containers with a volume of 100-200 liters, and lactic enzymes and rennet starter were added. Within an hour, the milk turned into a curd mass, which was salted and laid out in molds, and then sent to a damp cellar for aging. To speed up the fermentation process, new cheeses were always placed next to the old ones. The ripening time of the cheese varies from 5 weeks to 3 months, during which it is necessary to regularly turn and rinse the cheese with water from the Vosges springs. Thanks to the procedures, the cheese acquires an orange-reddish crust. The longer the cheese matures, the richer the color of the crust.

Munster cheese is made in heads with a diameter of 13-19 cm, a height of 2.4-88 cm, and a weight of 450-500 grams. Sometimes you can find small heads weighing up to 150 grams. When making 1 kg of cheese, 8 liters of milk are required. Cheese is stored at a temperature of 2-6 °C.

Cheese is widely used in cooking: used in pies and salads. When serving, add caraway seeds to Munster.

Mont d'Or - Mont d'Or

Mont-d'Or is a soft cow's milk cheese produced in both France and Switzerland. Its second name among the French is Vacherin du Haut-Doubs - Vacherin du Haut-Doubs.

Cheese production occurs from August 15 to March 15, and can be found on shelves from September 10 to May 10.

The French make cheese from unpasteurized milk, to which they add sourdough. After draining the whey, the cheese mass is pressed, shaped and wrapped with spruce bark, which retains its given shape and imparts special taste. The cheese matures in basements at a temperature of 15° C for 5-7 weeks, during which it is periodically turned over and rubbed with brine.

Morbier

Morbier cheese is produced in the city of the same name, in the Franche-Comté region. This is a pressed semi-soft cheese made from raw cow's milk.

Morbier has been known since 1795. Initially, the product was produced by peasants for individual consumption. In the evening, after milking the cows, the peasants made small cheese preparations; the next day, in the morning, new preparations were laid on top of yesterday's ones. In order to prevent the first piece from spoiling overnight and insects not landing on it, the cheese was smeared with a thin layer of soot (today they use crushed charcoal), forming a thin crust. Thus, in the cross-section of the cheese you can see a dark layer, which is characteristic only of this type of cheese.

Today, Morbier cheese is produced in only four departments: Loire, Saône et Loire, Jura, Doubs, and Ain. Milk from only two cow breeds is used in production: Montbeliarde and Simmental. To get 11 kg of finished product you need to milk 100 liters of milk.

Raw milk is heated to 40°C, after which the starter is added. To ripen, the cheese is sent to cool rooms, where the cheese ripens for 45 days at a temperature of 7-15°C.

The finished product is a round disk with a diameter of 30-40 cm, a thickness of 6-8 cm. The weight of a massive circle ranges from 5 to 9 kg. The color of the cheese can vary from creamy to yellow. The taste of cheese is affected by aging time, so young varieties of cheese have a sour taste, while more mature ones have a rich, bitter taste.

Morbier goes well with white and red wine. Can be safely used in cooking, when preparing fish and meat. Cheese also goes well with vegetables and fruits.

Neufchâtel - Neufchâtel

Neuchatel is considered the oldest cheese in Normandy; the first mention of it dates back to 1035. You can recognize cheese by its shape, which resembles a heart. The peak of popularity came in the 19th century, when Napoleon was given a basket of Neuchatel cheeses during his visit to Normandy.

The cheese is made from cow's milk, has a dry crust with white mold, and inside there is elastic pulp with the taste of mushrooms.

Cheese production technology has not changed. It is still produced from April to November. Milk is poured into containers in a room where the temperature is maintained at 20°C, rennet and whey are added and wait 2-3 days until the milk begins to curdle. After draining the whey, a special fungus is added to the product, after which the resulting mass is pressed into a mold and laid out on wooden boards. After hand-salting the cheese mass, it is sent to a damp and cool basement.

The cheese matures in 10 days, but to achieve taste and the required fat content (20%), Neuchatel is aged for up to 10 weeks. Cheese aged less than 10 weeks has a fat content of 50%.

Interestingly, cheese has six traditional forms. In addition to the heart, the cheese is made in the form of a barrel, double barrel, briquette, large heart and square.

Neuchatel cheese is served at the end of lunch, before dessert. It is recommended to use it with baguette and red wines.

Roquefort

Roquefort is the most famous blue cheese, made from sheep's milk in the province of Rouergue. Cheese production is practically no different from the standards; the main distinguishing feature is the ripening process, which affects the taste of the cheese. The cheese matures in a well-ventilated limestone grotto on oak shelves. The difference between real Roquefort and a fake is the presence of Penicillium roqueforti fungal spores.

The consistency of the cheese is soft and buttery. The taste of the cheese is pronounced, reminiscent of the taste of hazelnuts. The aroma of the cheese is also indescribable.

Saint-nectaire - Saint-Nectaire

Saint-Nectaire became famous back in the 17th century, when Louis XIV and his courtiers learned about the cheese. The semi-soft cheese is produced in the Mont-Dore mountain area. It is also interesting that the cheese production area is the smallest on the AOC list.

The milk of Saler cows is used to make cheese. The milk is heated to 32°C, after which a special starter and enzyme are added. After the milk has curdled, the cheese mass is shaped and slightly pressed. Then comes the salting process, for this the cheese is pulled out of the mold, and after the procedure is completed, it is wrapped in cloth and placed back in the mold. Next, the cheese must dry for 3 days and only after that it is sent to ripen on a bed of straw. Saint-Nectaire ripens in 5-8 weeks, at fairly cool temperatures (10-12°C) and high humidity (90-95%). Once a week, the cheese heads are turned over.

To produce one wheel of cheese, 13-14 liters of milk are used. The diameter of the cheese wheel is 21 cm, height 5 cm. Weight - 1.7 kg. A smaller version weighing 600 g is also produced. Cheese made from raw milk has the richest taste of hazelnuts, mushrooms and spices. The fat content of the cheese is 45%.

Blue cheese is an exquisite ingredient in many culinary masterpieces. Each piece intrigues with its complex taste, attracts with its elegant crust and delicate flesh. Which type of product will more delicately ennoble a salad, sauce or dessert: Roquefort with emerald veins, fluffy Camembert or fragrant pastel orange Livar...

Depending on the type of penicillin, manufacturing technology and cheese ripening conditions, snow-white, bluish-green or reddish-orange mold appears. The noble culture affects the texture of the product, its culinary characteristics, and gives it a characteristic taste and aroma. A seemingly beautiful slice is often repelled by its unusual pungent smell, pungency and spiciness. How can you avoid spoiling your food with a specific product? It's time to study the properties of each variety. – a topic for a separate article.

Delicacies with white mold

The cheese is intriguing with its snow-white and shaggy rind, sometimes with reddish threads. Mold thrives in special basements where the required humidity and temperature are maintained. Penicillin is thrown into water, and the resulting solution is sprinkled onto the pressed cheese mass. An elite and expensive product ripens for about 8 weeks: first, a dense shell is formed, and then a delicate center with a creamy, nutty or fruity flavor is formed.

Brie - favorite of French kings

The cheese is usually made from cow's milk, but sometimes goat's or sheep's milk is used, and Provençal herbs are added to some varieties. Brie can also be ripened at home before the first slice is cut. When purchasing, you should take a closer look at the appearance, because the delicacy has a short shelf life. A grayish tint of the pulp, a spotted crust and a pronounced ammonia smell indicate an overripe product - this will only cause harm and no benefit.

The velvety, famous cheese attracts with its nutty aroma and pleasant soft creamy taste with notes of mushrooms and fruits. Soft and melting flesh is hidden under the shaggy shell. Young brie has a slight sweetness, while mature brie has a sharp and bright aroma. The flavor of the delicacy is revealed only at room temperature, so you should not eat it chilled.

Brie de Meaux is sold in a box with a small layer of straw. Under the thin crust lies a yellowish, creamy and buttery pulp that practically does not spread. The cheese is famous for its rich aroma and pronounced sweetish-nutty flavor.

Brie de Melun has a more yellow and dense center than the first variety. It captivates with its bright aroma with notes of mold, cellar and hay, and captivates with its strong and refreshing taste. The French throw velvety pieces into the filling for baked goods, especially delicious with rustic bread after lunch.

Black brie (Brie Noir) stands out from the subgroup with a very pronounced aroma, rich notes and a long aftertaste, as it matures in special conditions throughout the year. It is covered with a gray-black, as if dusty, crust, which is slightly peeled off with the blunt side of a knife. Previously, it did not go on sale, as it was considered a cheese-makers' lunch: a couple of mugs of cheese were left in reserve for food. With each passing month, the taste range of black brie becomes brighter and more specific.

What is velvet cheese served with:

brie goes well with melon, strawberries, cherry tomatoes, arugula and other lettuce leaves, apples (especially green ones), dark balsamic vinegar;
it is added to batter, fondue, cottage cheese casseroles, pies, not to mention soups and main courses;
the French bake croissants with a delicate melting cheese filling;
puff pastry with apricots and brie is a unique delicacy;
the pieces are breaded in fine breadcrumbs, fried in a frying pan (deep-fried), and served only hot with a heap of greens, fruits, and vegetables.

Camembert - a legend of Normandy

The delicacy visually resembles brie, and for good reason. The story goes that in gratitude for her salvation, one monk told a Norman girl the secret of making the popular French white mold cheese, and Napoleon named the unusual delicacy in honor of the village of Camembert.

Unlike its ancestor, the plush cheese is made smaller: weighing 300 grams and with a circle radius of 11 cm. It has fattier and denser flesh of a yellowish tint. There are pleasant notes of milk, earth, cellar and mold, fruit, mushroom, grass and nuts. As it ripens, its exquisite taste becomes salty and expressive. The texture in the center is soft, elastic at the edges, and excessive hardness and unpleasant bitterness are signs of an overripe product.

Real Norman Camembert (AC) is made only from cow's milk and is sold in a box made of thin veneer. Genuine cheese has a salty and slightly peppery taste, without a hint of sweetness. A special technology does not allow the product to be prepared before September and after May, but counterfeits are often found in the markets.

Amazing dishes are prepared with Camembert:

baked in the oven with raisins and herbs, served with sweet and sour berry sauces;
It is recommended to serve not with wine, but with Calvados and cider;
cheese is combined with pears, apples, berries, homemade bread;
the product is cut in half, soaked in liqueur or fortified wine, breaded and deep-fried, served with lingonberry sauce;
It is correct to eat Camembert not immediately after refrigeration; it is better to postpone it for 15 minutes.

Buche de Chevre - exquisite piquancy

The cheese is made in Russia using French technology. It contains Spanish noble mold and milk from exotic Nubian goats. It looks like a large roll, covered with a thick layer of snow-white crust. It has a delicately pungent taste that intertwines with nutty notes near the velvety shell and a creamy flavor closer to the middle.

Buche de Chevre is eaten as a snack with sweet tea, made into hot sandwiches or added to salads. It is combined with mint, berries, grapes, asparagus, mixed salad, avocado, cherry tomatoes, and wine sauces. The product is cleaned of mold, breaded in almond flakes and fried in vegetable oil. Hot Buche de Chevre is served separately, decorated with raspberries and blueberries, or complements cold dishes.

Blue cheeses are royalty

Cheese with emerald veins has a piquant, slightly spicy and rich flavor profile. Mold (usually Penicillium roqueforti or glaucum) is injected using fine needles or added along with rennet. To prepare Roquefort using traditional technology, the crop is first grown on rye bread. Metal tubes must be inserted into the cheese pulp, since mold cannot develop without air. During the ripening process (3 months), the crust is thoroughly washed with a sponge, which also has a positive effect on the growth of beneficial bacteria.

Roquefort - the aristocratic cheese of France

The cheese matures under special conditions: low temperatures, high humidity and good ventilation. It is made exclusively from sheep's milk, which gives the product a complex and sharp taste with a nutty undertone. The pulp is white with beautiful greenish cells, firm and slightly crumbly.

Roquefort quickly deteriorates due to sudden temperature changes. It is not advisable to leave it on the table for more than 5 minutes; it is better to immediately cut off a piece for slicing and place the rest in the refrigerator. Cheese at room temperature should not be placed with a refrigerated product.

Roquefort is crushed and stuffed into vol-au-vents, prepared into soufflés, pies and sauces, served with pasta and all kinds of salads. It goes well with apples, grapes, citruses, and bean salad.

Gorgonzola (or Gorgonzola) - the pride of Italy

Noble Italian cheese is made from cow's milk (traditionally from morning and evening milking), which makes the product quite sharp, moderately fatty, with dense pulp. However, another gorgonzola with a milder taste, which is made from one milk yield, goes on sale. Its crust is a little rough, hard, reddish-orange in color with a whitish coating. The body of the cheese is yellowish-white or beige, especially near the shell, and puncture marks are visible. Emerald blue mold spreads throughout the area, creating interesting patterns. The cheese is fatty and soft, and may crumble slightly when slicing.

Popular varieties of Gorgonzola are called “dolce” and “picante”. The first one has a sweetish and delicate taste. The second is sharper, spicy and deep with a bright aroma, therefore it is more often used for cooking. The cheese matures for 2-4 months and is stored for no more than 30 days. It is not difficult to find out whether cheese has spoiled - an expired product develops a very strong unpleasant odor, the flesh becomes richly yellow, begins to harden and breaks down badly. A sticky, opaque liquid appears on the crust.

Any dish can be prepared from Gorgonzola, depending on its flavor palette:

potato salad with crispy bacon rashers;
cream sauce for roast veal;
complement soufflés, pies, mousses, bruschettas, canapés;
it is good with dark or white chocolate, citruses, watermelon, peaches;
gives a peculiar aftertaste of game birds (hazel grouse and ducks);
pizza and pasta will become more refined with a small amount.

Try it – the taste is divine!

Variety of savory blue cheeses

French bleu d'Auvergne has a pleasant oily, spicy and tart aftertaste with fruity notes, and amazes with the delicate aroma of mushrooms. Its flesh is loose, sticky, moist, dotted with marbled stains of blue-green mold. He is considered one of the best in his family. The crust is rough and dense, powdered with gray or orange bacterial culture. Cooks add Bleu d'Auvergne to flour products, pizzas, cheese soufflés, and pancakes. They prepare salads with croutons (be sure to grease the bread with butter), and they like to combine them with walnuts.

Danish Donablu is a salty and spicy cheese with a pronounced refreshing sourness. It has a sticky crust, beautiful flesh with dark blue veins and carelessly scattered cells. The center is creamy and soft, with moderate fat content. The product is perfectly sliced, which allows you to decorate the dish more beautifully than with Gorgonzola or Roquefort. It is difficult to choose a wine for it; it is better to combine it with gin or Danish aquavit (a strong tincture of spices and herbs).

No less refined is the German “Dor Blue”, the manufacturing features of which have been considered a trade secret of “Caeserai Champignon Hofmeister” for more than a century. The same company produces one of the varieties of Dor Blue cheese - Grand Blue.

Delicacies with red mold - a gourmet's dream

Red-rind cheeses differ from other dairy delicacies in their unique preparation technology. Noble crops are not added to the mass; they themselves are formed during the ripening process in cold cellars with humidity up to 98%. The crust is periodically cleaned with brushes, washed with brine or alcoholic beverages (wine, cider, Calvados), due to which the mold changes color and gives the cheese a pronounced and not always pleasant aroma. The flesh is usually tender and creamy, sometimes with a fragile center. The delicacy acquires interesting colors: yellowish, reddish-brown, sometimes with a reddish tint and a white coating of mold.

French cheeses with washed rinds

In the old days, Livaro replaced meat products for the population. It has a rich, spicy, piquant taste and specific smell. Mature cheese has an unusual aftertaste with a hint of dried meat. The consistency of the pulp is homogeneous, dense, fine-grained, slightly elastic, moderately fatty. The shell is bright, golden-brown and glossy with a white coating. Distinctive features of livaro: the sides of the cheese are wrapped around 5 strips of reed or paper so that it does not settle during the ripening process. Its crust is washed with brine, into which annatto food coloring is thrown. Real Livaro AC is produced exclusively in Pays d'Auge (Normandy province). The delicacy is especially good for hot dishes, salads and desserts.

Reblochon began to be prepared in the distant Middle Ages, mainly after the arrival of tax collectors. To reduce milk yield during inspections, cows were milked in a special way. After the uninvited guests left, the process was repeated, and fattier and richer raw materials were obtained for making cheese. This type of milk was called “rebloche”. The crust of the delicacy is thin, yellowish or pale orange in color, and covered with white mold pollen. The pulp is elastic, pliable, and has a creamy consistency. The aroma is reminiscent of pastures and flower fields with a pleasant hint of a damp cellar. Reblochon attracts with its bright salty, nutty and creamy flavor with fruity notes. On rustic cheese pucks there is a green circle, on factory-made ones there is a red one. The latter differs from the traditional product: milk from three different breeds is not used, and there is no specific herbal aroma.

Epoisse fascinates with its contrast: a sharp, strong aroma and delicate creamy taste. During the ripening process, the rind is washed with brine and wine diluted with water. It turns out slightly ribbed, red-brown in color with a bright red tint. The pulp is pliable and has a delicate consistency. The taste is quite complex, sweetish-salty, with pronounced creamy and mineral tones. The aroma resembles the specific taste of grape vodka. Young cheeses have a brittle and hard center with a fruity aroma, but as they ripen it becomes softer and the smell becomes acrid and pungent. For desserts, salads and snacks, only an adult product is used.

Munster-Jerome is an original delicacy. Its crust is slightly uneven, moist and glossy, yellow-orange in color with a reddish tint. The cheese pulp is homogeneous, creamy, but quite dense and elastic. The sweetish taste of the young product becomes sharper every day, and more pronounced spicy notes appear. To enhance the specific aroma, cumin is sometimes added, and caraway seeds make the product more piquant. Münster occupies a special place in Alsatian cuisine. They are sprinkled on potato dishes or added to salads, served with Alsatian beer or wine.

Taleggio - Italian luxury

The cheese attracts with its aromatic orange rind with a thin white coating (the authentic product must have a stamp on it). The consistency is delicate, creamy, but elastic, and spreads slightly at room temperature. The pulp is attractive with a beautiful ivory color. The taste is pleasant, slightly sweet with a gentle sourness and a fruity aftertaste. The product is not spicy even as it ripens, it only becomes richer. The taste and aroma contain subtle notes of damp cellars, sometimes truffles. Taleggio is traditionally prepared in the summer, exclusively from the milk of cows tired after grazing. It’s a pity that it is produced for export all year round, which greatly affects the taste. Taleggio goes well with spaghetti and is included in many salads, sauces and hot dishes.

Cheeses with red rind are a real gourmet treat. However, you should not buy if there is a strong ammonia smell, the casing is excessively wet and sticky, and the wrapper is firmly attached to the product. The delicacy should not burn the tongue or throat, despite its specific spiciness.

Properly selected aristocratic cheese will add piquant notes and a bright aftertaste to an ordinary dish. Even a small piece of the delicacy will highlight the flavor of other components in an original way.

At the end of the video on how to tell if blue cheese is fresh or not:

France has an incredible number of different varieties of cheese, and you can talk about each of them endlessly. Among those that are definitely worth trying, several dozen can be mentioned.

Roquefort- sheep cheese, which has noble mold. Real cheese of this variety matures in limestone grottoes in the south of the country for 3 months. Spongy, soft, with piquant cheese, it smells like sheep's milk. It is often used for various sauces, added to pasta and even soup. It is ideal as a snack to whet your appetite. This is gourmet cheese.

Camembert- Normandy cheese, fatty, soft. It matures quite quickly, only 3 weeks. The cheese has a champignon flavor and is supplied in small birch bark boxes. Cheese cannot be stored for long periods of time and should not be added to hot dishes. It makes a great dessert substitute, especially with red wine or cider.

Livaro- a cheese with a long history, produced in Normandy from cow's milk. The cheese is ripened in a wrapping made from specially grown sea reed. It ripens for 1-2 months, is distinguished by an orange-brown hue, has a pungent aroma and a very piquant taste. It goes well with white wine and can replace a good dessert.

Pont l'evêque- another soft Normandy cheese, which is made from cow's milk, is found a little less frequently than the previous two. This is an unusual cheese, the head of which has a strictly square shape; the cheese has a rich golden hue. It takes about a month to ripen, it has a milder taste and a pleasant smell of wet straw. Pairs perfectly with French red wine.

Munster is a soft cheese made from cow's milk, its homeland is Alsace. In order for the cheese to ripen, it takes at least 3 weeks, and the cheese is regularly washed with salted water or even vodka, and also turned over. The cheese has a smoky flavor and a rich golden-orange color. It can be added to potato casseroles and pies, but is great neat as an appetizer with white wine.

San Necter- a cheese that is prepared in the Auvergne province, it is made from high-quality cow's milk. It matures on special bedding made of straw; it is turned over every 5-6 days so that the mold grows evenly. It takes about a month for the cheese to ripen. It has a grayish tint and a completely unusual taste with a slight hint of mushrooms and hazelnuts; its aroma is somewhat reminiscent of oats and straw. Great for dessert and added to baked goods.

Epoisse- a famous cheese that comes from Burgundy, which takes about a month to ripen; however, over-ripening will not spoil it, but will only become covered with a darker crust. The cheese matures in special cellars and is regularly washed first with salted water and then with local apple brandy. It has a rather pungent smell and a strong taste, reeking of spices. Goes well with red wine.

Morbier- pressed cheese that is not cooked. Made from cow's milk. It is prepared in the province of Franche-Comté. Its main feature is the delicate, thin layer of ash that is located inside the circle. Finding authentic Morbier cheese made by village cheesemakers is not easy, but it is worth the time spent searching. It has a delicate creamy taste, but has a subtle smoky note. Pairs perfectly with red wine.

Tomm- semi-soft cheese, it can be made from sheep, cow or goat milk. It has a grayish crust and a mild taste with a creamy tint.

Cantal- one of the most famous hard cheeses, which in the Auvergne province is made from cow's milk. When finished, it is a large, thick-crusted circle with aromatic pulp. Pairs with white wine.

Conte- hard cheese with a brownish crust. To prepare it I use milk from the Montbéliard breed of cows. It takes 4 months for the cheese to mature. Suitable for red wine, it has a delicate aroma with a fruity undertone.

Reblochon- cheese that is prepared in the foothills of the Alps. This is a soft cheese with a thin crust. It is prepared from a mixture of milk from cows that belong to three different breeds. The cheese has a sweetish taste and walnut aroma, suitable for white wine.

Emmental- This is a semi-hard cheese with large holes. The recipe for this cheese is Swiss, but it is also produced in France. It takes three months for the cheese to fully ripen. This cheese is often used for baking, but it is truly versatile and delicious even as a separate dish.

Mimolette- cheese made in Lila from cow's milk. It is distinguished by its bright orange color with a reddish tint, as well as a thick, very exotic-looking crust. Another interesting fact is that during ripening, a small mite operates in the cheese, which makes passages in the pulp. Thanks to them, the cheese gets the opportunity to breathe. Mimolette has a fruity, slightly bitter taste, which makes it ideal with Bordeaux.

Bleu d'auvergne- blue cheese, soft, made from cow's milk. It takes about a month to ripen. It has a creamy, quite spicy and salty taste. Great as a snack, but can also be combined with sweet wine, replacing dessert.

Shabishu- goat cheese with a rich history, which is made in the south of France in the province of Poitou-Charentes. In general, many different goat milk cheeses are produced here, and this one is one of the most delicious. Its head has a cylindrical shape. In order for the cheese to ripen, it takes at least 3 weeks; more mature cheese acquires a sharp taste. It is distinguished by the aroma of nuts. For dessert it is served with fig jam, or you can try it with white wine.

Coeur de Chevres- goat milk cheese, has an unusual shape - in the shape of a heart, sprinkled with black ash. The cheese takes a little over a week to mature, giving it a delicate taste. May be served wrapped in a chestnut leaf. Ideal as a dessert with a light wine, preferably red.

Cheese production in France takes place from spring to autumn, and the flavor changes depending on the season. As a rule, goat cheeses are eaten in the spring and early summer, in addition, Reblochon, Brie de Meaux and Comte usually ripen at this time. In summer, the season of more mature varieties of goat's milk begins, the basis of the table is Mimolette and Cantal. By autumn, Munster, Tomme, Brie de Melun and Camembert are usually ready. But in winter comes the time for cheeses that ripen for a long time. These include Roquefort, Livarot, Comte and some other varieties. Of course, any type of cheese can be found in stores all year round, but they are all created with the help of preservatives. Fresh cheeses are sold only in season.

The most fragrant and delicious cheese is cheese that is made from unpasteurized milk. Based on the labeling, it is better to choose AOC - this means that the cheese fully complies with the standards that were established centuries ago.

The French's favorite cheese is Emmental; they love Camembert and Brie. It is better to store cheese in the packaging in which you bought it, or wrap it in foil. Cheese absorbs odors, and to preserve its original aroma, it is better to protect it. Before serving, the cheese must be kept at room temperature.

Based on materials from the book by Zh. Agalakova “Everything I Know About Paris”

“Somewhere God sent a piece of cheese to a crow;
Raven perched on the spruce tree,
I was just about ready to have breakfast,
Yes, I became thoughtful, but I held the cheese in my mouth.
The Fox ran close to that misfortune..."

Everyone knows how this story ended. In France they know even more: here they determined what kind of cheese the stupid bird was holding in its mouth!

However, it's in order.

Lafontaine cheese

Ivan Andreevich Krylov did not come up with the story about the Crow and the Fox himself, but borrowed the plot from the French fabulist Jean de La Fontaine, who lived a century and a half before him. Strictly speaking, La Fontaine was first translated by Sumarokov, and then brilliantly retold by Krylov, but this is not so important. It is important that the Crow-cheese-Fox combination appeared earlier in Lafontaine.

Jean de Lafontaine was born in the city of Chateau-Thierry, which is about 90 kilometers from Paris. Brie, one of the most famous and oldest French cheeses, is made in these places - it is more than a thousand years old. Brie is shaped like a flatbread. Covered with noble white mold. Soft, delicate, fragrant, fluid, it is called “the cheese of kings and the king of cheeses.” Without a doubt, Lafontaine loved brie and ate it regularly. But which one? After all, in the time of La Fontaine, there were three types of brie: brie de Meaux, brie de Coulommier and brie de Melun. They differ in thickness, diameter and, of course, taste.

At the Chateau de Vaux Le Vicomte, built by Louis XIV's superintendent Nicolas Fouquet, among the exhibits is a screen from the time of La Fontaine with woven scenes from his fables. Lafontaine was a frequent guest of Nicolas Fouquet. One inquisitive citizen, looking at a fox and a crow holding cheese on the screen, determined that the size of this cheese was exactly the same size as Brie de Melun. This brie has the richest aroma ("The fox smells the cheese..."). The inquisitive citizen went further. He conducted an experiment and found that a crow, or rather a raven, as La Fontaine correctly says, can easily hold a cake with a diameter of 27 centimeters and a weight of 1.3 kilograms in its beak. Brie de Meaux is 37 centimeters in diameter and weighs almost 3 kilograms, and Coulommier is too fat to pick up in his beak. All this gave reason to an inquisitive citizen to assert: God sent Brie de Melun to Crow! He announced his discovery at the annual Cheese Salon, which takes place in Paris.

The news was published in all European newspapers. Tourists flocked to Melun to try the cheese mentioned in the famous fable. An inquisitive citizen became an overnight celebrity. The producers of Brie de Meaux and Brie de Coulomières tried to put forward counterarguments, but it was too late.

It is perhaps awkward to clarify that this citizen was the vice-president of the Brie de Melun Producers Association...

How many types of cheese are there in France?

It is unknown how many varieties of cheese there are in France. It is believed that there are as many days in a year. The most famous, besides the mentioned brie.

Roquefort- Roquefort: sheep cheese with blue mold. Real Roquefort is made only in the south of France, where it is aged in limestone grottoes. Ripens for at least 3 months. It has porous flesh and a spicy taste. It smells like sheep's milk and a limestone grotto. Roquefort is often used to prepare a sauce for meat, it is added to soups and pasta. Very good for a snack to whet your appetite. For real gourmets.

Camambert- Camembert: a soft, fatty cow's milk cheese originally from Normandy. Ripens for at least 3 weeks. Has a slight champignon flavor. Usually sold in small birch bark boxes. Very delicate, does not tolerate heat treatment or long storage. Great for dessert with red wine, or even better with apple cider.

Livarot- Livarot: one of the most ancient French cheeses. It is made from cow's milk in Normandy. During ripening, the cheese wheel is wrapped five times with sea cane, which is grown specifically for this purpose. Cheese prepared industrially is wrapped in green paper, and its price immediately drops! Ripens in 1 to 2 months. It has a pleasant orange-brown color, pungent aroma and piquant taste. Good for dessert with fragrant white wine.

Pont l'Eveque- pont l'evêque: another soft cow cheese from Normandy, but rarer than Camembert and Livarot. It has an unusual square shape and golden color. Ripens from 2 to 6 weeks. Smells like wet straw. The taste is softer than Livaro, but also with character. Good with red wine.

Munster- Muenster: soft cow cheese produced in Alsace and Lorraine, which was once part of Germany. It matures for at least 3 weeks, requiring regular attention and affection from the cheesemaker: every two days it is washed with salt water (and sometimes with local vodka, depending on the manufacturer) and turned over. It has a slightly smoky taste and golden-orange color. Melted muenster goes great in baked potatoes and a variety of pies. But it is also good in its pure form with white Alsace wine.

Saint-Nectair- San Necterre: originally from the province of Auvergne, in the very center of France. Made from cow's milk, left to mature on straw beds, stroking and turning over every 5-6 days so that the mold grows evenly. San Necter matures for at least 5 weeks. The color is completely unappetizing, grayish, but the taste is divine. There is something of hazelnuts and autumn mushrooms in it, and it smells of straw and oats. It goes into pies and is also good for dessert.

Epoisses- Epoisse: the most famous Burgundy cheese. It ripens for at least 4 weeks, and the longer it ripens, the brighter and darker its crust becomes. While it waits in the cellar, it is regularly washed, first with salt water and then with water and Burgundy apple brandy. It has a sharp ammonia smell and a spicy, strong taste. Goes best with red Burgundy.

Morbier- Morbier: pressed, uncooked cow's milk cheese made in the province of Franche-Comté in eastern France. Its distinctive feature is a thin layer of ash inside the cheese wheel. Finding real village morbier is not easy; almost all of it is made industrially. It has a delicate creamy taste with a subtle smoky note. Good with red wine.

Tomme- Tomm: semi-soft cheese made from cow, sheep or goat milk. It has a gray, powdery crust and a soft creamy taste with a subtle cellar aroma. Usually everyone likes it.

Cantal- Cantal: hard cheese, the most famous of the cheeses made from cow's milk in the Auvergne region. It is a huge heavy circle with a rather thick crust, under which there is fragrant, aromatic pulp. Goes great with white wine.

Comte- Comté: hard boiled cheese with a golden-brown hard crust. Produced only from the milk of Montbéliard cows. Ripens for 4 months. Has a delicate fruit and nut aroma. Good with light red wine.

Reblochon- Reblochon: cheese from Savoy, located in the foothills of the French Alps. Soft cheese with washed rind. Made from the milk of cows of three different breeds. It has a walnut aroma and a sweetish neutral taste. Good with white wine.

Emmentaller- Emmental: semi-hard cheese with holes, the size of which, according to standards, should not exceed 4 centimeters. His real homeland is Switzerland, but he has taken root remarkably well in France. Matures for at least 3 months. It is more often used for preparing various dishes, for baking, but in general it is a universal cheese.

Mimolette- mimolette: cow's milk cheese, originally from Lille. It is distinguished by a cheerful red-orange color and a hard, rather thick crust, similar to the bark of some exotic fruit. During ripening, a mite is placed on the surface of this cheese, which makes small holes in the cheese so that the cheese can breathe. Mimolette has a fruity taste with a slightly bitter tint. It pairs wonderfully with Bordeaux or Burgundy.

Bleu d'Auvergne- Bleu d'auvergne: soft blue cheese made from cow's milk. Matures for at least 4 weeks. It has moist, creamy, semi-soft flesh and a rich, tangy, slightly salty flavor. Much softer than Roquefort. Good for an appetizer or dessert with sweet wine.

Chabichou- Shabishu: the oldest known goat cheese in France. Made in the province of Poitou-Charentes, like most goat cheeses. It has the shape of a cylinder, tapering towards the top. It matures for at least 3 weeks - the younger, the sweeter, the older, the spicier. Smells like nuts and goat milk. Wonderful for dessert with fig jam, also good with white wine such as Sauvignon.

Cur de chevre- coeur de chevre: goat's milk cheese. Its name translates as “goat heart” and it is truly heart-shaped, sprinkled with black wood ash. Ripens for at least 8 days. Has a soft delicate taste. Often served wrapped in a chestnut leaf. The perfect dessert. Goes with light red wine.

Every cheese has its time

Few foreigners know that in France there is a time for every cheese. Its countdown begins in the spring, when cows, sheep and goats eat fresh grass, and not hay, as in autumn and winter, which, of course, affects the taste of milk.

Goat cheeses, especially young ones, are usually eaten in spring and early summer. In winter, goats produce almost no milk. Reblochon, comte, and delicate brie de meau can also be considered spring.

In summer, more mature goat's milk cheeses are excellent. Cantal and cheerful red mimlett are wonderful in summer.

In autumn, Camembert, Munster, Tomme, Beaufort, Brie de Meulin are preferred.

In winter, good Brie de Coulomières, Livarot, Comte, Bleu d'Auvergne, Saint-Nectaire, Pont l'Evêque, Roquefort are good.

Of course, any type of cheese can be found in the supermarket all year round. But with the help of preservatives, anyone can prolong their youth...

If you have a choice, take cheese made from unpasteurized milk (de lait cru), it is more fragrant and tasty, more “French”. It is also worth opting for the AOC (Appellation d’Origine Controlee) marking. It means that the taste of cheese with this name has been confirmed by time, and its standards were established centuries ago.

The French themselves more often choose Emmental, Camembert comes in second, and Brie comes in third. France is the world's first cheese exporter, but not the largest producer. Here the palm belongs to the USA. And the Greeks eat the most cheese in the world.

It is best to store cheese in its original packaging, and if it is damaged, then wrapped in foil. Cheese easily gives off and takes on odor, so it is better if it is isolated as much as possible from other products.

Before serving, the cheese should be kept at room temperature for at least a couple of hours. Serving cheese cold is like serving warm ice cream.

It won’t be difficult to recognize blue cheese in a store: it has a smooth surface and a small light fluff. Such cheese is almost never produced on the domestic market, but in European countries farms have been producing it for many years. The most popular and in demand blue cheeses on the modern market are Camembert and Brie. In addition, the French cheese Boulette d'Aven, which is famous for its unique aroma, is in demand today.

What it is?

The second name of this delicacy is Blue cheese. This product is characterized by remarkable taste and aroma when compared with other options. There is an opinion that only a true connoisseur of dairy products can appreciate the taste of such cheese.

A distinctive feature of this product is its rich mineral composition, which provides impressive beneficial properties for human health.

Blue cheese boasts a high protein content, which is fully absorbed by the body.

Soft cheeses have a unique smell that cannot be confused with anything else. This delicate aroma reminds many connoisseurs of the product of the smell of autumn, associated with fading greenery and wet earth.

Types and varieties

There are a huge number of varieties of this delicacy on the modern market, so everyone can choose the most optimal option for themselves. Cheeses with blue, red, black and green rinds, as well as goat cheeses, are popular.

Among the types of moldy cheese, the following are the most popular.

With a white crust. The most popular representatives are Camembert and Brie. A distinctive feature of this type is that during its preparation the milk, after curdling, is well salted. After this, the cheese is sent to mature in the basement, where it becomes covered with natural mold.
With blue mold. The most popular are Roquefort and Bleu de Causse.
With red mold, which is processed using a special fungal culture. It is thanks to this that its box may differ in different colors.

Composition and calorie content

The BJU of this elite delicacy is as follows: 100 grams contains an average of 340 calories. Of course, this product contains a lot of fat, and the feeling of fullness comes due to the large amount of protein. It should be noted that blue cheese contains more protein than fish or beef.

In addition, thanks to its unique composition, this fermented milk product can saturate the body with vitamins A, B, and D.

In other words, cheese helps improve the functioning of the nervous system, has a positive effect on visual acuity and makes bones strong and durable.

How is it useful?

It should be noted that not every moldy fermented milk product can be eaten. The fact is that a special type of mold is used to prepare such a delicacy, which provides its beneficial properties.

Why this product is useful:

Helps calcium to be absorbed faster. This cheese, like other fermented milk products, contains a huge concentration of calcium. However, simply consuming calcium is not enough: it is necessary to use special inhibitors that improve its absorption. These are the microelements found in moldy cheese.
Reduces the bad effects of ultraviolet radiation. A product overgrown with mold contains unique microelements that help accelerate the production of melanin. These pigments do not allow ultraviolet radiation to penetrate deep into the skin.
Protein saturation. A small piece of such cheese will provide the body with more protein than a good piece of meat or fish.
Has a beneficial effect on intestinal function. A distinctive feature of the product is that it contains beneficial bacteria from the Penicillium family. Their main role is that they break down undigested food products and greatly accelerate their decomposition.

Improves the functioning of the cardiovascular system. People who regularly consume this type of cheese are less likely to have a heart attack. In addition, Penicillium Roqueforti helps thin the blood, which prevents clots from forming and has a beneficial effect on blood flow.
Has a positive effect on the human endocrine system. This mold boasts high levels of pantothenic acid, which guarantees the production of glucocorticoids. In addition, it contains vitamin B5, the lack of which leads to rapid fatigue and sleep disturbances.

The distinctive benefit of blue cheese for our body is that it improves the healing of wounds.

Possible harm

If used incorrectly or irrationally, even such a useful product can cause harm to the human body. That is why it is not recommended for use by pregnant women or while breastfeeding, and it is also dangerous for children under 3 years of age.

Do not forget that any cheese contains a huge amount of calories, which is caused by a high concentration of fat. Abuse can lead to obesity, metabolic disorders and increased blood cholesterol.

Scientists say that it will be harmful to humans if consumed more than 50 g per day. Otherwise, the bacteria present in the product can have a negative effect on the intestinal microflora, causing dysbiosis.

In addition, it is worth remembering that any mold is an allergenic product. Therefore, before consuming this cheese delicacy, you need to make sure that you are not intolerant to penicillin or any other components.

Blue cheese is a habitat for listeria, which often leads to infectious diseases. This is another reason why this type of cheese is prohibited for pregnant women. While an ordinary person may not notice the progression of listeriosis, a pregnant woman may have a fever or vomiting. Of course, this puts additional stress on all organs and systems, which can cause miscarriage and other problems with the unborn child.

That is why in the process of consuming this product you should be careful and not overdo it, since excessive eating can lead to disruption of the functioning of many body systems.

How to choose?

The process of choosing a product should be approached with full responsibility, because the taste, aroma of the delicacy and its other features depend on it. A distinctive feature of most soft cheeses is that they are sold as whole heads, enclosed in a special container. Because of this, it is impossible to examine them in cross-section, so you will have to choose based on what is written on the packaging itself.

The label should be studied very carefully, paying attention to the expiration date and information about the origin of the product.

Unfortunately, most people on the planet have not tried such cheeses, despite their incredible taste and quality. If you want to start getting acquainted with the product, you should not immediately grab Camembert or Roquefort from the counter. Both options are characterized by a pungent odor and aroma. To avoid being completely disappointed, you can buy Brie or any other soft cheese. You can fully enjoy the taste by adding a couple of grapes or a pear.

The optimal soft cheese with a mold crust looks like this.

It has a slight mushroom aroma, which is characteristic of penicillin. If the product smells of ammonia, then this indicates that it has expired.
Has a thin crust with some grill marks.
The shelf life of good cheese cannot be more than two months.
The product must be obtained from milk and special enzymes to ripen the cheese. Under no circumstances should you buy cheeses that contain dyes or preservatives.
Good cheese has a creamy taste. A little bitterness is allowed.

Popular manufacturers

There are many cheese producers on the modern market, each of which offers interesting products. One of the most popular is Dor-Blue, a German-made product made from milk and blue mold. The main reason for the demand for cheese is its neutral taste: it is not spicy, does not have interesting accents, and therefore is suitable for most people. Such cheeses are characterized by incredible softness and tenderness. In addition, they are extremely affordable in price.

The French delicacy Brie is made from milk and white mold. Like a huge number of other similar food products, it gets its name from the region where it was obtained. A distinctive feature of the French delicacy is its soft and dense crust, which smells of ammonia.

Another representative of France is Roquefort, which is usually served with wine. If this type of delicacy were ripened according to a standard recipe, then production would take a huge amount of time and not everyone would be able to afford to buy it. Industrial Roquefort is obtained by growing mold in rye bread.

Camembert is another representative of the delicacy with mold, which, according to reviews, is famous for its mushroom aroma and high fat content. Back in the 19th century, the product managed to gain popularity all over the world. Round boxes were invented especially for this type of cheese, in which the product was transported to different countries.

Blue cheeses produced in Russia or from Finland cannot boast the same bright taste as previous options, but at the same time they are more affordable.

To convey the ideal taste, this cheese must be properly cut and served with wine, sauce or other delicacy.

Cheese can be consumed with the following foods.

With wine. This is the most optimal combination, but it is extremely important to choose the right wine. The basic rule is that the richer the taste of the cheese, the brighter the wine bouquet should be.
With honey. If the product is made in France, it goes well with viscous honey, in particular chestnut honey. These cheeses also go well with jams and dried fruit preserves.
With pear. Nothing captures the subtle and natural flavor of blue cheese like pear. A salty product combined with a sweet pear is a wonderful combination.
With grapes. White cheese delicacy and grapes are not only exquisite, but also very tasty. The main thing is that the grapes do not have seeds, otherwise the whole impression will be ruined.
With vegetables. Oddly enough, this combination is considered one of the most optimal. Blue cheeses are rich in protein and fat, so they pair well with low-calorie tomatoes and other similar vegetables.

How to store?

Proper storage of moldy delicacy is a guarantee of preserving its benefits and unique taste. It is necessary to buy such a product in small quantities so that it is enough for several meals. In some countries, special storage cabinets are made for such cheeses, since it cannot be kept in the refrigerator, nor can it be frozen.

If there are no other options, then it is best to keep it in the shell in which it was implemented. The cut can be covered with paper, but it is best to avoid using polyethylene.

Thus, blue cheese is a unique delicacy that is distinguished by its incredible taste and aroma. The process of selection and storage should be approached with all responsibility, since the degree of its usefulness and the taste of the product depend on this. Blue cheese is an ideal snack to pair with good wine.

To learn why eating blue cheese is healthy, watch the video below.