Cheeses of France. Aromatic, intense, blue, yellow and more:

In France exists what would be able to call as a worship to the cheese. They have raised to this dairy product to a category that permits him to be boasted to be one of the main producers of cheese in the world, of great quality and above all of extensive variety. (to see hotels in France)

The famous French gastronomy includes as one of its better representatives to this aromatic food that can enjoy itself accompanied by bread baguette, a large loaf of round bread or a good wine.



France is known also as the “country of the thousand cheeses“, and they boast to have such variety of cheeses that can elect one different for each one of the 365 days of the year. The general Of Gaulle said that he was “practically impossible to govern a country with more than 200 varieties of cheese”. They have passed already several decades since that said and currently the things would be complicated him still more, since the offering and variety of the French cheeses has been increased until arriving at the impressive number of 500. The facts exist based on milk of cow, of goat, of sheep, cured, semicurados, fresh, blue, in short, an impressive variety. Among the most they exported and representative they are found the Comté, Roquefort, Brie, Bresse Bleu, Gruyère, Emmental, Munster, Camembert, among others, and they are found protected by the origin denomination system.



One of the best-known is without doubts the Roquefort, elaborate in the Pyrenees Central based on milk of sheep. Its color is used to white yellowish with streaks emerald and blue color, with a very fine flavor and pronounced.

The one that continues him in fame is the Brie, produced in the regions of Seine et Marne, part of Yonne, Aube, Marne, Meuse and Haute-Marne and based on milk of cow. Is always of soft paste and of fine and white bark.

The Camembert is used to having a flavor something saltier and with a fragrance regularly pronounced. Can be of white or yellow color and is of soft paste. Devises with base of cow in the drop and the high one Normandy.



The Emmental is characterized for presenting multiple holes in its interior and is of paste pressed cooked and has a golden color. Is also of milk of cow.

One of the cheeses with the strongest fragrance is the Munster, just like its intense flavor. All these cheeses -respecting flavors- combine among itself to assemble a board that go since the smoothest to the most intense.

During a supper in France, the cheese is used to presenting after the main course and before the dessert. In a restaurant will be normal that approach him a cart with diverse varieties of cheese that you should go choosing. In a house, they will present generally from 2 to 3 different cheeses. It is recommended to cut each type of cheese with a different knife for mix not the flavors, although in a family house they will be little exacting on the matter.