What Else Could I Say About French Cheese???
Filed in Category French Cheeses
What else could i say about French Cheese i need about 3-4 more sentances. I’ve already listed a few cheeses and i’ve said how there are more than 350 types of cheese, but i cant think of anything else.
2 Comments so far
A Passion for cheese !
Welcome, “bienvenue” to our fascinating world of traditional French cheeses.
Discover, these remarkable cheeses history and origins, our famous word: terroir, the personalities, but above all an understanding of cheeses savors and flavors that give us gourmets such pleasure.
“Bonne dégustation !”
How to Identify Cheese
Type of milk: Cow’s milk, goats’ milk, sheep’s milk
Processing:
Fresh – usually un ripened and packed into tubs or crocks (cottage, cream cheese, ricotta) Ripened but Un pressed – quick-ripened (1 month)
by surface molds; allowed to drain naturally (Error! Hyperlink reference not valid., Point L’Eveque) Uncooked but Pressed – pressed and ripened from 2 to 18 months (Gouda) Cooked & Pressed – cooked, then molded, heavily pressed and then ripened for up to 4 years (Cheddar, Parmesan, Pecorino)
Texture:
Very soft – fresh, spoonable
Soft – neither cooked nor pressed, spreadable
Semi soft – pressed, can or cannot be pressed, firm but moist, sometime crumbly
Semi hard – cooked and pressed, sliceable
Hard – cooked and pressed, very firm, can be both sliced and grated
Shapes: Six basic shapes – sphere, rectangular, wheel, square, roll, or drum
Color: Cheese colors can range from white to yellow to chocolate brown in various shade degrees. Much depends on the length of ripening along with how much butter fat is present. Rule of thumb: the longer the ripening, and the more butter fat content, the darker the cheese.
Rinds:
Dry Natural Rinds – are formed by the curds on the edge of the cheese as it dries out.
Soft White Bloomy Rinds – have a thin or thick growth of white mold on surface.
Washed Rinds – a smeary bacterial growth washed by water, wine, or brine. http://www.fromages.com/cheese_library.p…
An Ode to Cheese
Simon Whitehead
Oh cheddar, Gruyer, Smoked and Brie
I wish to write my ode to thee
You keep me stuffed throughout the night
I’m happy at your smell and sight
Cheese in a pack, cheese in a box
The cheesey smell from my old socks
I just can’t get enough of you
My cheese, I declare my love so truehttp://www.cheesenet.info/
You could mention the differences between them – from the hard gruyer cheese to the tangy blue cheese (or fromage bleu, as the french say) – if you describe the taste and texture of each one, or some of the major ones, and how they are used, that will give you lots more to talk about. You could even throw in a recipe or two!