French cheeses are categorized into several types based on their texture, milk source, and aging process. Understanding these categories will help you navigate a French fromagerie (cheese shop) with ease.

Fromage à pâte molle (Soft Cheese)

Soft cheeses are known for their creamy texture and rich flavors. Some of the most famous soft cheeses include:

Brie: Often referred to as the “King of Cheeses,” Brie has a soft, edible rind and a creamy interior. It is usually made from cow’s milk.

Camembert: Similar to Brie but typically smaller and stronger in flavor, Camembert also has a soft, edible rind and is made from cow’s milk.

Reblochon: A semi-soft cheese from the Savoie region, Reblochon has a creamy texture and a washed rind, giving it a distinctive flavor.

Fromage à pâte dure (Hard Cheese)

Hard cheeses are aged for longer periods, resulting in firmer textures and more concentrated flavors. Notable examples include:

Comté: A cow’s milk cheese from the Jura region, Comté is aged for several months to several years, developing a complex, nutty flavor.

Gruyère: While often associated with Switzerland, Gruyère is also made in the French Alps. It has a firm texture and a slightly sweet, nutty taste.

Beaufort: Another cheese from the Savoie region, Beaufort is similar to Gruyère but with a creamier texture and a more pronounced flavor.

Fromage à pâte persillée (Blue Cheese)

Blue cheeses are characterized by the presence of blue or green mold veins, which contribute to their strong, tangy flavors. Key examples are:

Roquefort: Made from sheep’s milk, Roquefort is one of the most famous blue cheeses in the world. It has a crumbly texture and a sharp, tangy flavor.

Bleu d’Auvergne: A cow’s milk blue cheese from the Auvergne region, Bleu d’Auvergne is creamier and milder than Roquefort.

Fourme d’Ambert: Another blue cheese from the Auvergne region, Fourme d’Ambert is known for its cylindrical shape and mild, creamy flavor.

The Vocabulary of French Cheese Mongering

To fully appreciate French cheese, it’s essential to familiarize yourself with the specialized vocabulary used by cheese mongers. Here are some key terms to get you started:

Affineur: The affineur is the person responsible for aging and maturing the cheese. This process, known as affinage, is crucial for developing the cheese’s flavor and texture.

Fromager: A fromager is a cheese maker or cheese seller. They possess extensive knowledge about different cheeses and can offer expert advice on selection and pairing.

Terroir: This term refers to the unique combination of geographical factors, such as soil, climate, and topography, that influence the characteristics of a particular cheese.

Croûte: The croûte is the rind or outer layer of the cheese. It can be natural, washed, or bloomy, depending on the type of cheese and the aging process.

Pâte: The pâte is the interior of the cheese, which can vary in texture from soft and creamy to hard and crumbly.

Goût: This term simply means “taste” or “flavor.” When describing a cheese, the goût can include notes of nuttiness, sweetness, tanginess, and more.

Regional Specialties

France boasts a diverse range of cheeses, each with its own regional identity. Exploring these regional specialties will give you a deeper appreciation for the cultural significance of French cheese.

Normandy

Normandy, located in the north of France, is known for its rich, buttery cheeses made from cow’s milk. Notable examples include:

Camembert: As previously mentioned, Camembert hails from Normandy and is one of the region’s most famous exports.

Livarot: Known as the “Colonel” due to the five stripes of raffia that encircle it, Livarot has a strong, pungent flavor and a soft, creamy texture.

Pont-l’Évêque: This square-shaped cheese has a washed rind and a soft, creamy interior. It has a strong aroma but a mild, slightly tangy flavor.

Burgundy

Burgundy, famous for its wine, also produces some exceptional cheeses. Key examples include:

Epoisses: This pungent, washed-rind cheese is made from cow’s milk and has a creamy, almost liquid interior. It pairs beautifully with Burgundy wines.

Ami du Chambertin: Similar to Epoisses but slightly milder, Ami du Chambertin is also a washed-rind cheese with a creamy texture.

Auvergne

The Auvergne region, located in central France, is known for its rugged landscape and distinctive cheeses:

Saint-Nectaire: This semi-soft cheese has a washed rind and a creamy, earthy flavor. It is made from cow’s milk and aged on rye straw mats.

Cantal: One of the oldest French cheeses, Cantal is a firm cheese with a tangy, nutty flavor. It is made from cow’s milk and comes in three varieties: jeune (young), entre-deux (mature), and vieux (old).

Savoie

Savoie, located in the French Alps, is known for its hearty, mountain cheeses:

Reblochon: As previously mentioned, Reblochon is a semi-soft cheese with a creamy texture and a washed rind. It is a key ingredient in the traditional Alpine dish tartiflette.

Tomme de Savoie: This semi-hard cheese has a rustic, natural rind and a mild, nutty flavor. It is made from cow’s milk and varies in texture depending on the aging process.

Cheese Etiquette in France

When enjoying cheese in France, there are certain etiquette rules to keep in mind. These customs reflect the deep respect that the French have for their culinary traditions.

Serving Order: Cheese is typically served after the main course and before dessert. It is often accompanied by bread and sometimes fruit or nuts.

Portioning: When cutting cheese, it’s important to ensure that each piece includes a bit of the rind and the interior. For round cheeses like Brie or Camembert, this means cutting wedges. For rectangular cheeses like Comté, cut slices parallel to the rind.

Pairing: Cheese is often paired with wine, and the choice of wine should complement the cheese’s flavor. For example, a bold red wine pairs well with a strong blue cheese, while a light white wine complements a mild goat cheese.

Visiting a Fromagerie

A visit to a French fromagerie is a delightful experience that offers the chance to sample and learn about a wide variety of cheeses. Here are some tips to make the most of your visit:

Ask Questions: Don’t hesitate to ask the fromager for recommendations or information about the cheeses. They are usually very knowledgeable and passionate about their products.

Sample: Many fromageries offer samples, so take advantage of the opportunity to taste different cheeses before making your selection.

Storage: Cheese should be stored in the refrigerator, ideally in the vegetable drawer, which has a slightly higher humidity. Wrap it in wax paper or cheese paper to allow it to breathe.

Cheese Festivals in France

France hosts numerous cheese festivals throughout the year, providing a wonderful opportunity to immerse yourself in the world of French cheese. Some notable festivals include:

Fête des Fromages de Chèvres: Held in early May in the town of La Rochefoucauld, this festival celebrates goat cheese with tastings, workshops, and competitions.

Fête du Bleu: This festival, held in mid-August in the Auvergne region, celebrates blue cheese with tastings, demonstrations, and live music.

Salon du Fromage et des Produits Laitiers: Held every two years in Paris, this trade show brings together cheese makers, affineurs, and buyers from around the world.

Learning French Through Cheese

Exploring the world of French cheese can be a fun and engaging way to improve your French language skills. Here are some tips to help you make the most of this delicious learning opportunity:

Vocabulary: Make a list of cheese-related vocabulary words and practice using them in sentences. This will help you become more comfortable with the terminology.

Recipes: Try making some traditional French dishes that feature cheese, such as tartiflette or quiche. This will give you the chance to practice reading and following French recipes.

Conversations: When visiting a fromagerie or attending a cheese festival, practice speaking with the fromager or other attendees. This will help you improve your conversational skills and build confidence.

Conclusion

The language of French cheese mongering is a rich and flavorful subject that offers a unique window into French culture. By familiarizing yourself with the key terms, regional specialties, and customs associated with French cheese, you can deepen your appreciation for this culinary art form while expanding your language skills. So next time you visit a fromagerie or enjoy a cheese platter, take a moment to savor not just the taste, but the rich linguistic and cultural heritage that each cheese represents.