What is your favorite French CHEESE ?
 

When picking cheese for our picnic or from the cheese course, we are faced with choices that are "foreign" to us. We came across a bleu d'Auvergne that was creamy, stinky and less salty than blues that we knew. It was amazing. Do you have a favorite cheese that you look for in France? Why do you like it?

We knew what you meant on the first thread. :-)

We were at a restaurant in Reims when the waiter pulled over the cheese cart with about 25-30 different kinds of cheese. He tried to explain in broken English the different kinds/textures. I kept pointing, and he kept slicing until I said "uncle." Make sure you have some whine with your cheese. :-)((b))

If you liked bleu d'Auvergne, you might want to try the fourme d'Ambert and the bleu d'Agur.

Hi R,

There are at least 450 different kinds of French cheeses. Within each category, there are variations from farm to farm and shop to shop - maybe 3000 different tastes?

I've only gotten through about 450 of them.

I don't have a favorite yet.

((I))

Camembert on thick slices of french bread for breakfast :)
Vino

Yes fresh Camembert - when buying in supermarket watch the French finickingly poking the wrapping searching for fresh, not hardened Camembert!

I would try the cheese of the region I was visiting first. Having said that, I have never had a cheese I did not like. If you are interested in the subject, why not take a look at a book such as the "Cheese Primer" before you go?

A much easier question would be "what French cheese do you NOT like?" That's simple. "None of them".

Michael - Thank you. I will add them to the list. Much appreciated.

Ira - De Gaulle is supposedly credited with the following quote (or something like it)...
"How can anyone govern a nation that has 246 different kinds of cheese?"


Vino and Pal - Ah yes Camembert

eks - Thanks for the book suggestion. I'll look it up.

Neopolitan - I had heard a lot about comte but after trying it a few times I have decided I don't really care for it (found it bland). Although my wife loves chevres, I don't. I keep trying them but haven't found one yet.

Holy sh.., camembert is the "Wiener Schnitzel" of France. There's such a huge selection of fabulous cheeses, and all you can think of is camembert??? ;-). This is really bad...

logos999 - and your favorite would be...

my favorite french cheeses are epoisses, cabecou, and reblochon....slurp!

Hi Rob,
>De Gaulle is supposedly credited with the following quote (or something like it)...
"How can anyone govern a nation that has 246 different kinds of cheese?"<

IIRC, it was 4 not 2.

There is even one "authority" who claims 650 kinds.

Is a Cabecou from Cahors a different cheese from one from Toulouse?

How many kinds of Brie do they make?

There is, of course, the question as to whether serving a Brie with bread from baker X tastes different from the same Brie served with bread from baker Y.

How about which wine you have with it?

This could take a lifetime to study. :)

((I))

Epoisses, hands down my favorite. Ran across this cheese in Burgundy last year and it was love at first taste!

http://www.fromages.com/cheese_library
_detail.php?id_fromage=29

Have been able to get it in a couple of places in the States, but not often enough.

The cheese disappeared after WWII, but two families started making it again. The cheese is washed with Marc periodically during it's making, which gives the rind the orange color. Simply wonderful stuff!

Here is another site with more information:

http://www.911cheferic.com/main/newsletter/
Article_template.asp?id=60&seq=1

:-)

robjame, I can't tell. I honestly don't know the answer. It's the sheer amount, I had to surrender. The last one was red and shaped like a heart. I'm buying 4 different pieces every week. Never have tasted the same cheese twice. It's like a small boy in a chocolate shop.

robjame, you just haven't had the right Comté. Try to find an old one, and you won't find it bland.

There is only one Brie- Brie de Meaux- worthy of the name- so far, anyway.

Try a good tomme de montagne or an Ossau, or the king of the blues, Roquefort, with sliced pear.

I'm no expert by any means, but I was rather impressed by the variety and quality of goat cheeses (chevre) in and around the Loire Valley. Good, good stuff.

I need to go on a diet and loose weight. It's so difficult...

Neufchatel is heart shaped, but not usually red.

Correct it's Neufchatel, but it's red. I still got some baguette left and some of it in the fridge. But not for long :-)