SAINT MARCELLIN – (pro – san- mar-cell -an) from the Isere region of the Rhone Valley, this mild, creamy wonder, 50% butterfat gets progressively runny with age. Actually, a “co-religion.. The renowned Epicure Brillat-Savarin was also pretty high on it.C.” Your “piece de la resistance” should be rhapsodizing over one particular frommage.” So, dontcha be fooled by the official French motto of “Liberte,Egalitie ,Fraternitie. Rich and creamy with a slightly bitter after taste.Laitier.OK – finishing a serious French chow down with dense chunks ‘o dairy is a step learning curve for us folks from “over there. Close to, but not, cheddar, Cantal has a strong, tangy, buttery taste.EPOISSES – Napolean’s favorite cheese. Today, we be getting’ down wit da frommage.film at 11!”)So, rather than list all 365 plus cheeses(which you can find at cheese-o-pedia) here beDa BG’s French Cheese Starter KitCANTAL – (pro – con- tal)Two flavors to choose from here. Three of the more celebrated are Saint Maure de Touraine, Selles-sur-Cher, and Crottin du Chavignol. Starting out creamy white, and morphing blue and yellow as tempus fugits. Which includes “Bleu d’Auvergne”,”Stilton” and “Gorgonzola”, to name a few.MAROILLES – (pro – mar-wahl) Outside an Orange-Red washed rind.
On the first invite, you should be tasting all the goodies. Raw(as in unpasturized) And the oldest.” Along with Wine and “L’Amour.French Cheese is not a food. If that gives you a clue. Both made from the milk of the Salers(pro – sal-airs) cow.P’s ‘n Q’sIt is at this moment,dear reader, you should be devoutly,religiously attentive. If you have’nt already guessed – it DOES have a “tangy” taste.C.CHEVRE – (pro – chev-ra) This is the generic name for goats cheese. The local Brandy.Fermier.COMTE – (pro – com – tay) Sometimes referred to as “Gruyere de Comte”, this unpasturized semi-hard cheese from the Franche-Comte region of Eastern France has a strong sweet taste. teeth cleaner(honest – ask your dentist!) It’s a “sharpie” taste-wise. A little goes a long,long way. Flavors generally subtle and mild, and often mixed with herbs. treasure.Even if you’re an athesist,you will believe there’s a God and a Heaven when the cheese plate arrives.MORBIER – (Mor-bee-a) Yet another unpasturized A.(a good faux rhapsody will suffice if the real deal is not available.” But after you get you head(and your teeth)around it – it’s as natural as rosé on a hot day.
Which could be a long, boring limp of Squirrel dookie,considering there are more French Cheeses than days in the year. Not for the processed cheese crowd.C.)The PayoffThis will establish you in the stomachs of your hosts, as a person of refined taste and elegance who should definitely be invited back to Cheese heaven. Or your chances of a return invite are toast! But, be warned, Cheese,’though innocent in appearance, is dense in reality.O.O.Appearance wise, it’s a white and crumbly, peppered with veins of green mould.Authentic Rochefort, is an A. Similiar to Gruyere and Comte.O.”BEAUFORT – (pro – bo – four)Three varities of this unpasturized A. And a strong “aroma.(as in un-raw)Both are semi-hard with a soft interior.” The French real’raison d’etre” be Cheese,Wine and LLLLLLLuv!Another time for Wine and Love. And produced in the French Alps. Produced from the village of the same name in the Cote D’Or region of Burgundy,(serious wine country) this pungent cheese with a soft Red-Orange color, has it’s rind washed in Marc de Burgogne. cheese. Nutty, buttery flavors.(“Cheese outnumbers Bureaucrats….ROCHEFORT – (pro – roke – afor) This is the Rolls-Royce(perhaps even the Bentley) of the Bleu(that’s blue to us folks) family of frommage.
Meaning, it’s certified by the French Government as definitely produced in that region from the milk of local cows. Appreciative nibbles interspersed with appropriate “Tres Bonnes. Inside – A Strong Aroma.Appellation Origine Controle, in a sentence, is assurance to the consumer that the product, be it cheese, wine, or, yes, even chickens, are the real local deal. frommage – but passionately regale you with their most memorable up close ‘n personal Cheese experiences.C. Because your hosts,with more fervour than a Baptist revival meeting, will not only preach and praise the virtues of their fav. And, as such, must originate from the Combalou caves of Rochefort-sur-Soulzon. With textures ranging from rock hard to creamy soft.(Especially after a monster French China ADV Accessories Molding Factory meal!)Suggested M. of which there are about 6 million(ok – maybe a little less) varities. It’s a religion. It’s an A. Which are absent from the Un-pasturized version of Ossau-Iraty.O. The late French President Charles DeGaulle,with typical French logic, once cited this factoid as a reason for his difficulty in governing the Country.O. How “pungent” is it? WWWell……it’s banned from public transport. Pasturized. cheese.BREBIS (pro – bro -bee) des PYRENNES – This lush,semi-frim textured cheese is made from sheep’s milk in the Pyrennes mountains
submolding