Le Brie de Meaux

Description

French cheese's king of kings. Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste.The taste is creamy, and as the maturing process continues one detects a subtle nutty flavour.

Suggestions

Brie nicely tops crackers or complements green apples, strawberries, pears, melons, grapes or walnuts. When heated, the smooth interior melts into a perfect spread for crackers, croissants and crusty breads.

Wine pairing

Sparkling wines, Chardonnay, medium-bodied Pinot Noir and apple cider.

Recipe

Warm apples filled with Brie

Le Camembert de Normandie

Description

One of France's most famous cheeses, handmade only from unpasteurised Normandy milk. It is also the cheese the most often copied. The first taste might reveal a mild, slightly salty buttery flavor. Another might uncover Camembert's underlying flavors of mushrooms, garlic or nuts.

Suggestions

Camembert goes well with melons, grapes, sweet berries and sun-dried tomatoes. Its soft, creamy, interior and thin, edible crust are ideal for spreading onto croissants and crackers. Serve Camembert warm, and you've got a delicious, soft cheese spread that's perfect for entertaining.

Wine pairing

Bordeaux St Emilion, Cider brut, Champagne.

Recipe

Deep Fried Camembert

Le Bleu D'Auvergne

Description

This cheese only appeared in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins. The smell is strong and attests its pungent taste. The taste is pastoral, grasses and wild flowers...delightful.

Suggestions

It is fabulous in salad dressings and combines well with chicory, nuts and raw mushrooms. It also goes well as an apéritif, mixed with butter on canapés. You also can make Bleu d'Auvergne soufflé or simply eat it with a slice of pear.

Wine pairing

Sparkling wines, Cabernet Sauvignon, Syrah, Port and fruit juice

Recipe

Blue Cheese Salad

Le Comte

Description

This spicy solid cheese from the Jura mountains requires a long maturing period. Every cheese from this region before being sold is judged by a professional jury guaranteeing its quality. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter.

Suggestions

Comté connoisseurs enjoy the pure taste as an aperitif or as dessert. It is especially good plain or with a mixed salad. It is also really good during aperitif with some French nut saucisson.

Wine pairing

Yellow wine of the Jura

Recipe

zuccini and comté quiche

Tomme de Chevre

Description

This cheese is a traditional product, developped in the 17th century in Savoie and Haute-Savoie. The cheese has a slightly salty tang and the subtle background flavour of tarragon and white wine that is characteristic of goat's milk cheese.

Suggestions

En gratin avec des pommes de terre, fondue en raclette ou simplement avec du pain frais.

Wine pairing

White wines from Savoie, Apremont, Abymes or Roussettes.

Le Valencay

Description

It is said that Valençay was once the shape of a complete pyramid. When Napoleon stopped at the castle Valençay after his defeat in Egypt and saw the cheese, which reminded him of the Egyptian pyramids, he took his sword and chopped off the point. Its taste is mellow and savory to the palate. The pate texture is fine-grained and cream.

Suggestions

Serve on rustic bread. You can also serve with some roasted and salted blanched almonds, olives or various fruits.

Wine pairing

whites from the Loire region such as: Quincy, Reuilly, Sancerre

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