Our 4th Cle France Cheese course, Yum!

We hope you’ve been enjoying our little excursion through the world of French cheese. If you dislike the taste of cheese or have never tried a sampling of French cheeses, a basic knowledge of some of the most famous varieties may prove useful someday if you decide to visit France for the first time. Should you find yourself devant un plateau de fromage (before a cheese tray), gazing in wonder at the different shapes and colours laid out in front of you, I hope you remember a few details from these posts.

Go back in time on the blog pages and check out the first and second instalments if you’re just joining us.

Image by jmvnoos on Flickr

You might not wish to become a cheese expert, but you will no doubt begin to cultivate une appréciation pour l’histoire et la tradition (an appreciation for the history and tradition) of centuries of French cheese. After all, who can call themselves a Francophile without at least acknowledging France’s mastery of all things fromage?

On that note, let us continue our foray into the cheese universe by exploring two of my favourites.

Cantal :

Un fromage ancien (an ancient cheese) whose origins stretch back nearly two millennia, Cantal comes from the Auvergne region in central France, more precisely from the Cantal department, home to a beautiful range of montagnes vertes (green mountains) called the Cantal Mountains. The volcanoes in the area are surrounded by de la terre fertile (fertile land) with pastures perfect for grazing.

A heavy and dense cheese, Cantal is made from cow’s milk and shaped into cylinders with a light brown rind. Cantal has un gout distinct (a distinct flavour) reminiscent of nuts. Paired with fruit or melted into soups or fondue, Cantal is sure to entice even the most incredulous cheese critic.

Reblochon :

Reblochon may not have the rich history or cachet of Cantal, but it has a fascinating history nonetheless. Reblochon est un fromage très crémeux (is a very creamy cheese) from the Savoie region, similar to Brie in consistency. Du lait cru de vache (raw cow’s milk) produces Reblochon and in fact the name Reblochon comes from the verb reblocher, a technique used by farmers in centuries past whereby a cow was not fully milked so as to withhold the full supply of milk to be paid as tax to landowners. The remaining milk produced by the second milking was richer and used to produce cheese.

Reblochon must be turned every two days and washed with whey. You will notice un arome d’herbes (an herbal aroma) that is quite pleasing. Because of its soft consistency, Reblochon is excellent when spread on a baguette and paired with a bold red wine or even a light white wine from the Savoie region.

Blog submitted by: Alex at The French Property Network - Cle France.

Our 3rd Cle France Cheese course, burp!

Our third instalment in this series on French cheese will introduce you to two varieties you may have heard of but never tried. Go back in time on the blog pages and check out the first and second instalments if you’re just joining us.

Image by Sonja Pieper on Flickr

Tomme :

A round, firm cheese, Tomme is made from skim milk and therefore has a lower fat content than other cheeses like Camembert or Brie, mainly from Normandy. The rind is une couleur grise (a gray color). Du lait de vache ou de brebis (cow’s or ewe’s milk) is needed to produce Tomme but there have been instances of goat’s milk producing a delicious Tomme in the Basque country, a region in the western Pyrénées, une chaîne montagneuse qui sépare la France de l’Espagne (a chain of mountains separating France from Spain).

Unlike some cheeses, Tomme is not produced solely in one region. There exist a variety of Tommes, each with their own flavour and method of production. The most famous Tomme comes from the Savoie region in the Alps and is aptly named Tomme de Savoie.  There is Tomme de Lozère, Tomme Corse, Tomme de Belloc and many more.

Tomme is a rather versatile cheese that can be paired with either red or white wines. It can also be eaten alongside fruit or charcuterie (jambon, saucisses, pâté, etc—ham, sausages, pâté, etc.).

Munster :

Munster originated in the Vosges, a mountainous region in the northeastern part of France near Germany. It was created by des moines Bénédictins (Benedictine monks) in the 12th century as a way to supplement their diet since they were not allowed to eat de la viande (meat). It has remained a specialty of the Vosges since then and has become one of the more popular French cheeses around the world. However, Munster is not to be confused with the American cheese Muenster, so if you are looking to try authentic French Munster, make sure you pay attention to the spelling on the label.

Munster is made from unpasteurised cow’s milk and must be turned and hand-washed every two days to give the cheese its characteristic strong flavour. The rind has a light orange colour and remains moist because of the frequent washing. If you’ve never tried Munster, you might think something is wrong with le fromage mouillé que vous venez d’acheter (the wet cheese you just purchased), but this is normal.

In the Alsace Lorraine region, Munster is typically eaten avec des pommes de terre et des onions (with potatoes and onions) in traditional German fashion. Because of its Franco-German heritage, a hearty German beer or a French wine from Alsace such as Gewürztraminer provide a wonderful pairing when savouring a good Munster.

Blog submitted by: Alex at The French Property Network - Cle France.

Hello David,

Many thanks to you and Sharon for all your help with our house purchase in France - I was thinking about you both last week and was planning to get in touch. 

All went very smoothly in France - from the initial viewings that you arranged through to final completion. All your agents 'on the ground' in France were also incredibly helpful. We're over the moon with the house and can't quite believe it's ours yet!  We were very sorry to leave at the weekend and have already booked a few trips back this year. 

I'm so pleased that we made the original contact with you and all your introductions have been so helpful - not only in buying the house but also to the insurance and currency exchange companies as well. 

Thank you again for your very helpful, personal service. I hope you and Sharon have a lovely summer and help lots of others find their dream homes in France. I have already recommended you to lots of people! 

Kind regards, Sue.

Sue found her perfect French holiday home in Brittany, in the beautiful department of Cotes d'Armor and like many others the enjoyable challenge now is to visit the property and spend as much time there as possible.

Hi Sharon,

I just want to say a quick thank you for all your help with my purchase. I don't think we would have got through it without you.

Kind regards and thank you once again, Linda.

Linda went viewing with Cle France, had her offer accepted and is now the proud owner of a charming house in Brittany, in the department of Cotes d'Armor.

More musing on the delights of French cheese!

Last week we learned about two of the most famous French cheeses: Camembert and Roquefort. Today, we will look at two more cheeses that have earned a following by cheese connoisseurs à travers le monde (around the world).

Image by Jennifer on Flickr

Brie :

Brie is perhaps le fromage Français le plus connu (the most well known French cheese) in the United States. Along with Camembert, Brie can be purchased in most supermarchés (supermarkets) around the country. Many people may confuse Brie with Camembert because it looks similar. However, both cheeses have distinct flavours that set them apart.

Like Roquefort, Brie has been around for centuries and even gained the approval of le Roi Charlemagne (King Charlemagne) in the late 8th century.  And it was one of Louis XVI’s favourite cheeses, lending credence to its royal title “Le Roi des Fromages” (The King of Cheeses), a moniker later earned during un concours (a contest) put on by Charles Maurice de Talleyrand, le Premier Ministre de France au début du 19ème siècle (France’s Prime Minister at the beginning of the 19th century).

The most famous Brie comes from the town of Meaux in the Seine-et-Marne region near Paris. Like Camembert, Brie has a kind of yellowish colour, is very creamy and should be consumed with bread. It works wonderfully as a dessert cheese accompanied by fruit and paired with Champagne.

Chèvre :

Chèvre is another popular and widely consumed cheese. The word chèvre means goat in French and, as you might have already guessed, this cheese is made entirely of lait de chèvre (goat’s milk). Surprisingly the Pays de la Loire and Normandy as well as the more obvious Limousin are good regions for cheese is made entirely of lait de chèvre.

Goat cheese is characterised by its stark white appearance that turns jaune (yellow) as it ages. If you wait too long, it begins to take on a flavour similar to savon (soap) along with une odeur puante (a smelly odour) that can be rather unpleasant. Chèvre is an acquired taste and it can be a little fort (strong) when you first try it, but give it a little time and you’ll begin to appreciate its more pungent flavour and aroma.

Unlike Brie, Camembert or even Roquefort, Chèvre comes in different formes (shapes) that you might not expect. Pyramids, cylinders and little even little cubes will make you double-check the label to make sure you’re buying chèvre. Chèvre is one of the few cheeses equally at home on your salad, your pizza or in your omelette. Un verre de vin rouge ou blanc avec un morceau de pain et un peu de Chèvre, et peut-etre quelques olives (a glass of red or white wine with a piece of bread and a little Chèvre, and maybe a few olives) makes for an excellent little repas (meal).

Blog submitted by: Alex at The French Property Network - Cle France.