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Different varieties of this cheese includeTomme de Grandmère, Tomme Boudane, Tomme au Fenouil, Tomme d'Aydius, Tomme Affinée, Tomme de Crayeuse, Tomme du Revard, and, of course, the most famous variety, Tomme de Savoie. This cheese made in the Savoie village located in the French Alps.
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It's a cows milk cheese made in Auvergne and named after the Cantal Mountains. And it's the only French cheese made like an English cheddar! And this is a big cheese, a round of Cantal can weigh up to 100 pounds! It's very nice with a little glass of fresh red, like a Beaujolais. The cheese tastes of the flowers and the herbs of the.
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Beaufort is a cow's-milk yellow to orange cheese from the Savoie region in France. It is made from raw cow's milk, which gives it its distinctive flavor and light color. This hard cheese has a creamy texture and sweet taste. The Beaufort appellation d'origine contrôlée (AOC) was created by decree on July 21, 1975.
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Many of the best French cheeses originate in Northern France, and maroilles is one such beloved cheese. Available in both unpasteurised and pasteurised varieties, maroilles is a soft artisan cheese with roots that date back over 1000 years. Maroilles has a very pungent odour - good news for lovers of stinky French cheese!
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27 Best French Cheeses to Try. To break it down, I'm going to sort the list into French cheese types including hard, soft, semi-hard, goat cheese, and blue cheese. Best Soft French Cheeses 1. Brie . I can almost guarantee that if you're a cheese lover, there is a 100% chance you've had this type of cow's milk cheese before.
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France produces somewhere between 1400 to 1600 cheeses (according to the French dairy farmers), so shopping at a fromagerie or a market means being faced with shelves and cases of all shapes and sizes of cheese. You will likely spot a few familiar names such as Swiss Gruyère, Brie de Meaux, and Roquefort, but it can be an intimidating experience.
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8. Comté. Comté is the most richly flavored cheese on this list, and one of the most popular cheeses in France. Traditionally, it was made in the mountains of the Jura in eastern France, where farmers take their milk to local cooperatives. The surface of the cheese is flat with a cool, ocher-colored rind.
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Brie de Melun, which is made in the south of the Île de France region, has a little stronger flavor and is harder than Brie de Meaux. 3. Bleu d'Auvergne. Type: blue cheese. Region: Auvergne /Rhônes-Alpes. Best With: Banyuls or Muscat-de-Rivesaltes. Recommended Brand: Auvergne, Murray's.
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Together, let's explore the realm of French cheeses, where century-old traditions and a passion for quality come together. From the gentle creaminess of Brie de Meaux to the bold character of Roquefort, the diverse selection found on a French cheese board reflects the rich landscapes of their origins.Former French President Charles de Gaulle once humorously said: "How can you govern a country.
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Posted on April 16, 2022 StickyMangoRice. To say that the French nation loves cheese is an understatement. France is the home to some of the most beloved cheeses in the world, and their names are legendary - Rochefort, Brie, Camembert, Comté. While opinion differs about how many varieties of cheese there are in France, there are at least 400.
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Beaufort will sublimate sandwiches, and in the kitchen, it will add a fruity note to the simplest dishes such as plates of pasta or rice, soups, salads, omelets, gratins, and pies - oh, and not forgetting the famous Savoyard fondue, which uses 100% Beaufort cheese! 3. Emmental de Savoie. barmalini/Shutterstock.
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A good French brand to look for is La Ferme de la Viette, which is an A.O.C. Livarot made from raw cow's milk. A very good pasteurized milk version is available in the U.S. - look for Levasseur. Livarot is similar to Époisses de Bourgogne and Pont l'Évèque, both of which are included in this list of 15 outstanding French cheeses.
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BEAUFORT, France. 4.4. Matija Babić. Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months.
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56 cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d'origine contrôlée (AOC), the highest level of protection. Production is classified under 4 categories, and AOC rules dictate which category (ies) each protected cheese may be designated: Fermier: farmhouse cheese, produced on.
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Originally crafted by Benedictine monks, Abbaye de Belloc perfectly expresses the terroir of the Pyrenees and its shepherding culture. It's a most agreeable cheese, perfect with everything from cherry preserves to roast pork to big, earthy red wines. 4. Beaufort d'Alpage, $40 per pound at Formaggio Kitchen.
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Ossau-Iraty. Ossau-Iraty, made in the Western part of the Pyrénées range, is the most famous sheep's cheese in France. The name refers to the two valleys where the cheese is produced. Wine pairing: Jurançon, a sweet white wine from the same region. 7. Cheese great for cooking.
