Fromage, Mes Amis

Check out this collection of cheeses we gathered on our recent trip to France. We couldn’t wait to share them with you!

French Cheese Glossary

Banon: A soft, raw goat’s milk cheese from the region of Southern France with the same name. This cheese comes wrapped in chestnut leaves - the perfect homage to autumn.

Saint-Marcellin: THE cheese of Lyon, a soft-ripened, creamy cheese that softens as it ages. This one spreads well and has an intense flavor.

Tomme Fermière: A raw cow’s milk cheese made from the milk of mountain cows, aged in caves. This one is a true treasure of the Alps.

Cabassou: A soft cheese with a soft rind, made from raw sheep’s milk. Another creamy and delicious choice.

Roquefort Carle: Oh Carle! Aged for 3 months in limestone caves in Combalou in the Pyrénées, this blue cheese is top-notch. Talk about dedication - the cultures for this cheese are derived from rye bread that is made in-house.

Beaufort d’hiver: This is the winter milk variety of a cheese that is made from the milk of an ancient breed of mountain cows called Beaufort. This hard cheese is both sweet and nutty.

Fourme de Montbrison: This mild blue is musty and woody due to the ageing on spruce boards. A must for the blue cheese novice as it’s pretty mild.


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