France Flashcards
SOUMAINTRAIN
Made from unpasteurized cow’s milk
Country of origin: France
Type: soft, artisan
Texture: creamy and smooth
Rind: washed
Flavour: creamy
Aroma: rich
Synonyms: Soumaintrain AOC
What is Soumaintrain AOC cheese?
Soumaintrain AOC is a French farmhouse cheese made with raw cow’s milk in the Bourgogne region. This soft, washed-rind cheese undergoes a brine and Marc de Bourgogne wash during its production. Over the maturation period, the quantity of Marc de Bourgogne is increased resulting in the development of a vibrant orange-coloured, aromatic rind.
What does Soumaintrain AOC cheese taste like?
When cut, Soumaintrain reveals a mild, white paste with a close and fine texture. With ageing, the flavours of the cheese become rich and creamy.
BOUYGUETTE
Made from unpasteurized goat’s milk
Country of origin: France
Type: fresh soft
Texture: creamy, crumbly and soft
Rind: edible
Colour: white
Flavour: lemony, milky, smooth
Aroma: floral, fresh, goaty, grassy
Vegetarian: no
Bouyguette, a fresh cheese originating from the Tarn, in the Occitanie region of France, is made using raw whole goat’s milk.
Adorned with a sprig of rosemary reminiscent of the local flora, this cheese boasts a delightful scent. With its smooth melt-in-mouth texture, subtle goat’s milk flavour, and easy spreadability, Bouyguette stands out as a unique cheese with an elongated shape known as a “navette.”
COMTE
Made from unpasteurized cow’s milk
Country of origin: France
Type: semi-hard, artisan
Texture: dense and firm
Rind: natural
Colour: pale yellow
Comté is a French cheese that holds the prestigious Appellation d’Origine Contrôlée (AOC) status. Comté comes from the Jura region in eastern France, specifically from the departments of Jura, Doubs, and Ain. Comté is one of the most popular and widely produced cheeses in France.
It is a semi-hard, raw cow’s milk cheese. The cheese has a firm and dense texture with occasional small eyes (holes). The flavour is complex, ranging from nutty and slightly sweet to savoury and earthy, depending on the age of the cheese.
Generally, Comté is aged for a minimum of four months, but some varieties can be aged up to several years.
Comté cheese is graded on a scale from 1 to 20, with higher numbers indicating more complex flavours. Cheeses with a score of 15 or higher are considered top-quality.
Comté can be enjoyed in sandwiches, melted in dishes like fondues or gratins, or as part of a cheeseboard.
Coulommiers
Made from unpasteurized cow’s milk
Country of origin: France
Family: Brie
Type: soft, artisan
Texture: creamy
Rind: bloomy
Flavour: buttery, nutty
What is Coulommiers Cheese?
Coulommiers cheese, often referred to as the “mother of all Bries” is a delightful French cheese with a rich history.
It is named after the ‘Coulommiers’ commune in the Seine-et-Marne department in the Île-de-France region, France. Coulommiers shares similarities with Brie but is smaller in size and known for its distinct characteristics. Made from unpasteurized cow’s milk, this cheese features a creamy texture beneath its bloomy rind. The cheese takes a few weeks of ageing period, allowing it to develop a soft, gooey interior.
What does Coulommiers taste like?
Coulommiers is recognized for its buttery flavour, offering a balance of richness and mild tanginess. Its bloomy, edible rind contributes to a soft, edible exterior.
This cheese is versatile and can be spread on crusty bread or paired with fruits and nuts.
CANTAL
Made from cow’s milk
Country of origin: France
Type: semi-hard, artisan
Texture: firm
Rind: natural
Colour: pale yellow
Synonyms: Cantal jeune, Cantal entre-deux, Cantal vieux
What is Cantal cheese?
Cantal, one of France’s ancient cheeses with roots dating back to the times of the Gaul, preserves its heritage through the AOP and PDO certifications. This firm, uncooked cheese is made in the pépartement of Cantal and nearby regions in the Auvergne region, France.
There are various Cantal varieties, each distinguished by its specific ageing period. Cantal Entre-Deux made from raw cow’s milk, undergoes an aging process lasting 3 to 9 months, allowing it to develop distinctive character and flavours. Shaped into impressive cylinders, each cheese features a creamy interior with a texture reminiscent of Cheddar, complemented by a unique tangy butter taste that deepens over time.
Other varieties include:
Cantal jeune is aged for 1 to 2 months, during which it develops a thin grey-ivory crust and a smooth, pale yellow, close-textured paste.
Cantal vieux is aged for more than 8 months has a very strong taste and is available in selected shops in the Cantal region.
EPOISSES DE BOURGOGNE
Made from unpasteurized cow’s milk
Country of origin: France
Type: soft, smear-ripened
Texture: creamy and firm
Rind: washed
Aroma: pungent, spicy
Synonyms: EPOISSES (AOC)
What is Époisses de Bourgogne cheese?
Epoisses de Bourgogne, commonly known as Epoisses, is a soft cheese made from raw cow’s milk in Époisses, France.
It features a creamy and firm texture with a unique soft red-orange colour. This smear-ripened cheese is washed in Marc de Bourgogne, imparting a pungent, spicy flavour.
Maturing for at least six weeks, Epoisses develops complexity in both texture and taste, making it a delightful choice for cheese enthusiasts
EMENTAL GRAND CRU
Made from unpasteurizedcow’s milk
Country of origin:France
Type:soft, artisan
Texture:firm
Flavour: sweet
Aroma: fruity
Alternative spellings: Emmental Grand Cru
What is Emmental Grand Cru cheese?
Emmental Grand Cru, originating from Eastern France, is a pressed-cooked cheese made from the milk of grass-fed cows roaming high mountain meadows.
The cows are fed on hay without ensilage, imparting a delightful fruity aroma to the cheese.
After maturation for about 10-12 weeks in traditional cellars, this cheese presents a dry rind and a delightful blend of fruity and sweet notes.
CHABICHOU DU POITOU
Made from unpasteurized or whole goat’s milk
Country of origin: France
Type: semi-soft, artisan
Texture: creamy
Colour: white
Flavour: salty, sweet, tangy
Aroma: goaty
Synonyms: Chabichou du Poitou AOP, Chabichou du Poitou AOC
What is Chabichou du Poitou cheese?
Made from raw goat’s milk, Chabichou du Poitou takes on the unique shape of a small truncated cone, referred to as a “bung.” It was granted AOP (AOC) status in 1990, and the production zone is confined to the southern region of Haut-Poitou.
As the cheese ages, it develops a distinctive, edible wrinkled rind adorned with occasional grey-blue spots. Upon slicing, the cheese reveals a firm, creamy “bright white” interior. While it carries a distinctive “goaty” aroma, the flavours are sweet with subtle hints of saltiness and tanginess
CANCOILLOTTE (CANCOYOTTE)
Made from cow’s milk
Country of origin: France
Type: soft
Vegetarian: no
Synonyms: Cancoyotte
What is Cancoillotte (Cancoyotte) Cheese?
Cancoillotte or Cancoyotte is a runny cheese made from Meton cheese in the Franche-Comté region of France. Meton (metton) cheese is made using cow’s milk, which is coagulated, then heated, pressed, and aged for a few days. Cancoillotte is made by melting Meton on low heat in an earthenware pot with some water or milk and adding salt and butter.
Cancoillotte is also produced in Lorraine and Luxembourg and is called Kachkéis or Kochkäse, i.e., cook-cheese (in German). The name is related to the word “coille,” referring to milk left after cream extraction.
Cancoillotte is sold in containers with various flavours like plain, nature, garlic, vin jaune, shallot, and Bourgogne Aligote. Cancoillotte can be eaten hot or cold, and it is a delicious spread on bread, vegetables, or meat.
SAINTE-MAURE DE TOURAINE AOC
Made from unpasteurized goat’s milk
Country of origin: France
Region: Loire
Type: semi-soft, artisan
Texture: creamy, fluffy and soft
Colour: white
Vegetarian: no
Alternative spellings: Saint Maure de Touraine, St Maure de Touraine, Sainte Maure de Touraine
What is Sainte-Maure de Touraine cheese?
Sainte-Maure de Touraine, made from unpasteurised goat’s milk, is produced within certain regions of the departments of Cher, Indre and Loir-et-Cher, in France.
This is a young and fresh cheese with a gentle, comforting taste and grey edible rind.
It is the second most popular goat’s cheese in France (the first is Crottin de Chavignol).
