There are over 400 types of French cheeses and it is actually quite difficult to determine which ones are the most popular. If you are wondering which ones are worth trying, the answer will be every single one, especially if you are a fan of new flavors and dairy products.
Each of the cheeses will bring you different pleasure and will enchant you in a different way. Most often, French cheeses are served on their own - the pieces are placed on a wooden board. Wine and bread can be served to complement the unique taste of the dairy temptations.
However, if we have to list some of the most popular French cheeses, the list will include:
Brie - this is a soft cow's milk cheese and is considered a good companion to dry and semi-dry wines. The cheese is covered with a white crust and usually matures for about a week (maybe more). If the delicacy is left to mature longer, several months to a year, the aroma changes and the cheese becomes stronger in taste and darker in color. It is then called Brie Noir.
Comte is a cow's milk cheese, which is also known as Gruyere de Comte. The interesting thing about it is that 12 liters of milk are needed to produce a kilo of cheese. Comte is produced in several regions of France - the cheese has a crust, the color of which can be ochre, yellow or gray.
This dairy product has a medium-hard consistency, has a good fat content and a very slight flavor of nuts in its taste. Most often, the cheese is cut into thin slices and served in the company of dry red wine.
Roquefort is a popular blue cheese that is usually served sliced on a platter - this dairy product, often called the "king of cheese", matures between four and nine months and the exact recipe for its preparation is kept in secret. You can serve Roquefort with all kinds of wines.
Camembert is a soft cheese that can also be served in the combination with any wine. The cheese has a white-yellow rind and must mature for at least three weeks. Fresh Camembert is brittle, but over time the cheese softens and acquires a characteristic strong aroma.
Beaufort is also one of the most popular French cheeses - it has a semi-hard consistency and is produced only in the French department of Savoy. In appearance and quality it is very reminiscent of the Swiss Gruyere cheese - to get a kilo of Beaufort requires 11 liters of cow's milk.
The cheese is cut into thin slices and served with fruit and salads and combining it with wine depends on how mature the cheese is. Light red wines are recommended for the younger Beaufort and white Burgundy wines for the mature one.
Among the popular French cheeses are Münster, Saint Agur, Saint Albre and others. Most cheeses have a special smell, but do not pass up on these dairy products just because of their aroma. To be able to fully enjoy the taste of each of the cheeses, it is desirable to combine them with the right alcohol.
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