 
A TRIP TO THE LAND OF GOURMET CHEESES
FRANCE ON THE SHELF
France is the country of cheese, is well known or contests. Each region boasts with pride these flagships of their food, some of which are manufactured for centuries and on a small scale. All products are developed with a great savoir faire by people loyal fans traditions.
With this panorama of the main cheese "country" we offer France on a platter.
The region of Nord-pas-de-Calais, great gastronomic region offers some wonderful products as "dumpling Avesnes" conical shape and red brick. It is a dough Maroilles, nicely flavored, sweetened with spices, herbs and coated with paprika. The extraordinary Maroilles (AOC) curd and washed rind with its manufacturing technique is similar to Munster and Bishop Bridge. This is a cheese with character and its cream-coloured dough is smooth and full of flavor. Connoisseurs tasted the champagne with a younger, Pinot Noir or a brandy juniper.
His cousin, the "Old City" dubbed the Puant is more generally known as Maroilles-Gris, it must have a taste and odour to a maturing individual who promotes the thrust of the "bold" or mildew milky giving it a greyish colour output at its cellar. This product has a Label Regional.
In the same family, "Dauphin"; dough at Maroilles embellished Aromatics (pepper, tarragon). It would have been created on the occasion of a visit of Louis XIV and his son in Flanders.
The region also produces cheese to taste and smell more discreet but tasty dough as the old Mimolette, Crottins Avesnois, of the splendid square Vinage which deserves more attention for his remarkable qualities, Belval, Mont Cats, and two cheeses "brothers" the Holy Winoc Bergues and whose manufacturing recipe was developed in Mayenne by the monks of Port-Hi scope and then, after the revolution of 89, abbeys in the north. They are pressed cheeses, uncooked, washed rind, and little fat. These cheeses are true delicacies, have unfortunately tend to disappear.
The Champagne-Ardenne is also the country of Maroilles, but also to Rocroi powerful aromas and flavors and generous but it has the distinction of being at 0% fat. It also includes the tasty "Square of the East", some of which are refined to the spirits of Mirabelles, the little-known cheese from Troyes, Mussy Walls, Vignotte, Grand Conde and delicious and very Chaource creamy, and the Langres a wonderful cheese, once highly esteemed, and then forgotten and now being reborn.
The Langres was awarded an AOC in 1991. This cheese can be prepared with raw milk, pasteurized or therminsé. At the end, after the final wash in salt water, it is somewhat hollow in its upper part and it pays a small glass of Marc de Champagne which will be absorbed and give the Langres inimitable flavour.
The Langres is now one of the biggest names in cheese.
In Alsace we have of course this masterpiece, the Munster produced since the 7th century. On the high meadows of Alsace-Lorraine, thick grass is dotted with dozens of aromatic grass behind the bouquet of this inimitable character cheese, curd and washed rind; to taste with cumin, accompany all of Gewurtztraminer with a roundness, the delicacy and slightly spicy notes marry well with the sumptuous Munster.
Picardy on its side boasts an extraordinary taste Rollot generous but delicate, manufactured by craftsmen following an ancient recipe once created by the monks.
The Franche-Comté presents a palette of cheeses popular among gourmets whose notoriety far exceeds our borders, such as the County known for its rich mix of aromatic fruit, buttered and caramelized notes. Its manufacture is the continuation of an old tradition; already in the 12th century, several "Fructeries" produced cheeses with the main forms are highly respected. Today, its manufacture is linked to the existence of Fruit "small, local associations e producers to consolidate several farmers in the same cheese. Remembered it takes 500 liters of milk to make cheese for 42 kg. To taste this Premium cheese we recommend a white Côtes du Jura.
The Cancoillotte is one of the oldest specialities of the region, already mentioned in Charles Quint. Some authors argue that the writings Romans recounting the capture of the Sequanie (ex Franche-Comté) in 58 BC, have reported that the cheese therefore exist for over 2000 years. Bravo to those who have maintained the tradition! The Cancoillotte is manufactured exclusively in Franche-Comté, but consumed and popular throughout France. It is made with the "Metton" name regional skim milk, curd, cooked, drained and crumbled and fermented. It's sublime.
The Morbier from raw milk, is named after a village in the Jura. Initially this cheese was produced in small farms in the mountains. A deal is not sufficient to ensure the production of an entire cheese, it was 1 / 2 cheese with trafficking in the morning and on the surface protected by a layer of coal levied under the cauldron. The cheese was finished with trafficking in the evening. The Morbier is a tender and tasty forming highly esteemed.
Le Mont d'Or is a cheese of the High Doubs which was once traditionally manufactured during the winter, in the mountain chalets to over 1000 m above sea level. This soft cheese and raw milk is thin, delicate, its flavor is very special due to the bark of spruce that surrounds it.
Emmenthal grand cru manufactured under the supervision of the best masters cheese from raw milk selected from cows fed exclusively based grass and hay. A slow and natural maturing of over 8 weeks brings to the grand cru his exceptional qualities: a sweet, subtle taste, a creamy paste and melting.
Bleu de Gex Haut Jura is a cheese altitude introduced to the 14th century by monks from the Dauphiné, moved to the Abbey St Claude, it was manufactured for the 1st time, they say on Bouchoux trays. History records that in 1366, the Duke of Burgundy who travelled to St Claude brought back dozens of 5 cheeses Gex; Even amateur was Charles V of this cheese. What equipped this cheese so special? This alone cheese Franche-Comté to paste was made from raw milk produced by cow pasture near the woods and combes Haut Jura.
This raw milk, inoculated with lactic acid bacteria, empressurisé, then sliced and drained. Finally, there is the room where it is refined 3 to 4 weeks in cold cellar. Unlike other Bleus, Gex is mild, the dough is slightly mottled creamy, not too bodied, rather gentle with a slight taste of hazelnut. This characteristic allows it to be eaten with bread and wine, but also to enter in many recipes (tart, raclette ,....) enhances it in an original way. In fact, it is also called Blue Blue Septmoncel.
Other cheeses: Roucoulon, Ortolon Square Fou, Gylois, etc ...
The Loire Valley is not standing still with the "Feuille de Dreux" delicious soft cheese and flowered crust, "Ash of Olivet" smooth and delicately flavored, "log St Maure de Touraine" to the noisetté ivory dough gently and appreciated since the Carolingians, the delicious goat Saddles / Cher AOC to another fine pulp and melting, the goat Valençay (AOC) and the Pouligny St. Peter (AOC ),... Farandole a real cheese to taste with sumptuous white wines from countries, such as a Sancerre or a Valençay.
In neighbouring Poitou-Charentes enjoy the Chabis and famous Chabichous.
Continuing with the high-rise Burgundy Wine and Gastronomy, cheeses and rich as it should with the famous Crottin de Chavignolle made from raw milk goat and salted by hand, the delicate St. Florentin and Charolais ( like beef with the same name), delicious goat cheese curd, zest, natural crust. Less known than its predecessors, it is manufactured since the Middle Ages. It is sold naked or paillon and uses refined, cool and blue. Alone, Charolais represents 70% of the cheese production of the Saone-et-Loire.
Everyone knows Epoisses cheese struck by a blow recently: the discovery of listeria in a few conscientious producer. Very hard to leave. The Epoisses is nonetheless a cheese of the highest quality. It has a soft texture and taste of terroir very pronounced, it is sometimes used to cueillerée rather than knife. For taste, accompanying it a Ladois or a Aloxe-Corton.
The Mayenne is the department to 22 cheeses. Among the best known: Port Hi, Chamois d'Or, Chaussée aux Moines, Old Pané, Bonbel, Babybel, Rouy, Saint Paulin, real Trappe, Bon Mayennais, ...
Side cheeses, the Rhone-Alpes region-Savoie is not bad either: it opens the ball with Rigotte Condrieu and the Holy Felicien and finish by the Mont d'Or de Lyon, and Claqueret (cheese at the chives and herbs). In the meantime we will have gone by the Roblochon of Haute Savoie known since the 13è/14è centuries. Its name comes from the verb "Roblocher" ie milk for a second time since it was originally produced in pastures with the milk of late deals, very bold, marauding recovered once the commissioner had risen collect milk. It is a creamy cheese and flexible flavor of a legendary, nourished flavours of the alpine flora. It is refined cellar in 3 to 4 weeks and then develop a unique flavour noisettée slightly. You can accompany your Roblochon with a wine from countries like Roussette of Savoy.
Provence: Rove Brousse of the goat cheese and fresh basis is obtained by flocculation milk proteins. This creamy bush is a sure Heritage Gourmet Provence. Previously, the bush Rove were sold in the markets Marseillais, at the auction. Nowadays, it is still manufactured on a small scale and with respect for the traditions by two craftsmen. Their texture, aroma and smoothness are the same as those of yesterday. Recall that some cheesemakers Parisians still have in their shop.
You can enjoy these cheeses in a variety of ways: with a spoon with a fruit coulis, salted or cooked (eg in an omelette or in a pastry). With this Rove garrigues of the scent of thyme, advise on a wine from countries like Palette Blanc (Coteaux d'Aix).
Other famous cheese from Provence, BANON which takes its name from the beautiful village of the same name in the heart of the Alpes de Haute Provence. This goat is savoureusement emmitouflé in 5 chestnut leaves connected by a strand of raffia, which confer this unique flavour. The technique of "soft curds" ie curdling fast goat's milk with rennet, brings to Banon fine texture and taste very special.
Languedoc: Pelardon Cevennes (AOC) "reinvented" by an artisan cheese of great talent in St. Hippolyte-du-Fort. A cheese whose reputation grows with the seasons, because it is a scented goat and exceptional.
The Perail sheep's cheese curd seems to have originated in the "Lapetch" today abandoned, Perail is a small round cheese that weighs between 80 and 200 grams. The pulp is white, soft, smooth and becomes if you keep a few days, its crust is fragile and delicate. Consommé Perail the youngest has a subtle taste and cool, kept 10 to 15 days he has a wild taste that attracts the most discriminating palates. A cheese is waiting for a A.O.C deserved.
A dozen milk producers and dairy 6 manufacturers develop these small delicacies based exclusively on sheep's milk raw or pasteurized, without skimming because milk is worked over. Aging lasts only ten days. A taste with wines from the Languedoc: Montpeyroux or St Saturnin.
Other cheeses include: Blue Berger, Fedou, Berger of Lozere, Seillou, ...
Corsica:
The Brocciu (AOC) delicate preparation developed from the "whey" or curd pressed paste. Through its special flavors, this cheese is involved in the development of proprietary Corsicans.
Midi Pyrenees / Aquitaine:
With sheep cheeses with the 1st position ROQUEFORT manufactured in Aveyron. This is the first cheese have been regulated since the Middle Ages, regarding its manufacture and distribution. He was also the 1st to get a cheese A.O.C. It is indeed a mythical cheese. Too bad that its success she has been fitted to the head and that the manufacture has passed the industrial phase. The Roquefort is certainly a product of high quality, but the quality has somewhat lowered. Fortunately, small craftsmen still make a traditional Roquefort with a passion and such savoir faire, they leave today Roquefort sublime which is truly a product of emergency. For example, Roquefort Carles produced by Jacques and a few other ,....
Other outstanding sheep's cheese: cheese OSSAU which became Ossau-Iraty cheese Basco Béarnais. It is produced with the milk of sheep grazing in the summer of Béarn and the Basque Country. Initially, the cheese was produced exclusively in the Ossau valley (which he kept the name) around the village of Laruns. This cheese enjoyed a high reputation. The master cheesemaker Pierre Androuet always asserted its customers that for him, the ROI was Ossau cheese. If you want a taste of this masterpiece go to Laruns in Valle d'Ossau, you will find artisans who will let you taste their product, traditional as it should, pure or mixed sheep (cow, sheep) sec or more charges . The Ossau-Iraty is of course a A.O.C. There is also a kind of bush extraordinary named GREUIL, sublime ...
Other celebrity in the region, CABECOU Rocamadour, delightful little goat cheese produced for many centuries. Previously, he had tax value between the lords of the region and their vassals. At that time, nobody could claim that "money does not smell".
Auvergne: With tall AOC and its variety of small local cheeses.
The CANTAL, can be eaten in its 3 aspects: Cantal "young" at 30 days: its strong and flexible dough takes a sweet flavor, combined with a slight taste of milk. This paste ivory color and still soft, is covered by a thin crust gray-white. From 2 to 6 months, it becomes Cantal said "duel" or Cantal Dore; his dough darkens, its crust thickens, her dress takes the terrain, giving a soft cheese from the heart, light in the mouth. After 6 months refining minimum, we get the Old Cantal, which matured, gained strength and character. This is the Cantal connoisseurs.
The SALERS: This product is manufactured only farm where the milk is the best, ie from 1 May to 31 October, when the cows are grass - then it begins the manufacturing phase, which lasts time necessary for the cheese is perfect. Refining deep in the cellar last 3 months to 12 months, sometimes more. You get a cheese powerful, full of personality, a real gourmet cheese. His presence on a cheese platter will magnify. To accompany dignity, try grapes southern powerful enough (Marsanne ,....) or beating on a Chateauneuf du Pape.
FOURME D'AMBERT: cheese marbling, takes its name from the mould (= fourme form) in which it is manufactured. At its manufacturing, the cheese is formatted, and then the dough is stitched to foster growth of blue.
And of course, this extraordinary ST NECTAIRE marbling and full of personality that is BLUE D'AUVERGNE. Then all the lesser-known cheeses from the region and which deserve greater notoriety: FUMAISON (sheep) LAVORT, BLUE OF CAUSSES, etc. ..
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