French Cheese
How many French cheeses are there?
There are about 400 different types of French cheeses. The exact number
varies depending on how one counts them (e.g. all types of cheese, or only those
that meet the AOC standard).
However, one also needs to consider that much of the cheese in France is made
by small independents or co-operatives. For a single type of cheese, there may
be several hundred different producers. The cheese from these different
producers will be somewhat different due to variations in the milk, yeast,
and production approach used. Some producers will take milk from only a single
farm, while others will use milk from several selected farms. Individual cheese
makers may have different quality standards (for example, some will insist that
the milk is 100% bio). Some will produce cheese in a highly controlled and
technically advanced environment, while others will use more traditional means.
All these differences can result in a given type of cheese having many different
versions in terms of texture, taste, quality and price.
Furthermore, cheeses can be aged for different periods of time, changing the
taste, texture and aroma. Each producer may provide mild (young), medium and
strong (well-aged) versions of their cheese. This is of course relative, a young
Roquefort will have a stronger taste and smell than an old Compté.
Consequently, if one considers the differences resulting from individual
producers and aging, it is more accurate to say that there are many thousands of
types of cheese in France.
A good overview is provided by
French Cheese Map (small)
and
French Cheese Map
(big), which list the various cheeses of France, where each comes
from, the milk used to produce them, the taste strength of each cheese, and so
on.
Buying and storing French cheese
Cheese purchased in a supermarket is normally from a large commercial
producer. The quality is generally average, with the more up-market stores
tending to have better quality than the discount stores. Cheese in specialist
stores and gourmet stores is typically of better quality than supermarkets, but
correspondingly more expensive. In marketplaces the quality can range from the
very best to very poor; price is a fairly good indicator. One can also buy
cheese direct from the smaller producers and co-operatives, many of whom will
allow you to taste before buying (in much the same way as the smaller wine
houses encourage wine tasting); quality and price both vary but one can often
get an excellent cheese at a reasonable price.
Cheese should be stored in a cool, dry location (e.g. the fridge). It can
also be stored in a wine cellar (provided it is not too humid), but this should
be done only in small quantities and with mild-smelling cheese; otherwise the
smell of the cheese will eventually affect the wine. Pieces of cheese should be
wrapped in paper rather than plastic, as the paper allows it to breath.
If the cheese is stored in a fridge, consider taking it out an hour before
serving. This will allow it to warm slightly, so the natural aromas and taste
can be better appreciated.
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