Get your taste buds ready for a journey into the wonderful world of cheese, where every bite is a gastronomic adventure! Today, I’m bringing you face-to-face with twelve cheeses considered iconic by the French that have agreed to sit down with me for an interview.
Camembert, a.k.a. the Welcoming One
– Hello Camembert! Can you introduce yourself to those who don’t know you?
– Enchanté, I’m Camembert, the undisputed star of Normandy. I transform plain cow’s milk into a gastronomic masterpiece, with a center so melty that even the hardest hearts can’t resist it. Oh, and my taste? A poem written over time.
– Brilliant! How and where were you created?
– Ah, the story is delicious! I was first imagined by the legendary Marie Harel in a village named Camembert, where peace and ease rhyme with cheese. Since then, I’ve elevated Normandy to the status of international cheese superstar.
– Tell me, what sets you apart from other cheeses?
– My rind is a bloomy, fluffy work of art, beneath which lies a texture as creamy as butter. Subtle yet tricky, my flavor reveals itself in a complex ballet bound to make your head spin.
– What foods or drinks do you pair best with?
– A Norman cider to keep things local, or dip a baguette in my excellence. I also excel in the company of dried fruit and nuts. In gratins, I’m downright revolutionary.
– Very good! Finally, can you tell us an interesting anecdote about your history?
– Of course I can! Did you know that I was the favorite gift given to the kings and queens of France? That’s right. Always ready to reign supreme on a cheese platter, I brighten up any gourmet evening.
Roquefort, a.k.a. the Gruff One
– Hello, Roquefort! Can you introduce yourself in a few words?
– Hi there. Roquefort here, the blue icon of the Aveyron mountains. Powerful and fearless, I transform sheep’s milk into a bold, creamy delight that only true connoisseurs dare to appreciate.
– Can you tell us about your origins?
– A distracted shepherd left his snack in a cave and returned to find me, a miracle created by fate and noble molds.
– You seem to have quite a strong character. What sets you apart from other cheeses?
– My character? Explosive! My blue veins aren’t there for show, they shout out my uniqueness to anyone who will listen. I’m a flavorful thunderbolt, not for the faint-hearted.
– What types of drinks or dishes do you like to accompany?
– Pair me with a Sauternes or Port wine, or dare to serve me with a slice of rye bread. When cooked, I’m more than just a cheese, I’m a revolution of flavors, capable of transforming an ordinary dish into a legend.
– Do you have an interesting anecdote for us?
– Pliny the Elder loved me, that’s for sure. I’m not just a cheese, I’m a gastronomic symbol that never ceases to impress minds and palates.
Gruyère, a.k.a. the Robust One
– Hello, Gruyère! Can you tell us a bit about yourself?
– Ah, here I am! Gruyère, the Swiss cheese built like a tank! Solid, firm, and subtly fruity. I conquer palates the world over with my muscular sweetness.
– Where and how are you produced?
– My homeland? The magnificent Gruyères region of Switzerland, where I was born from cow’s milk and age-old traditions. Maturation for several months to a year gives me a quiet strength and distinctive flavors.
– That’s just great! What makes you so famous?
– A supple, melting texture when heated, and a fruity or sometimes woody taste are my signature. I have the class of a Protected Designation of Origin and the strength of a cheese that knows what it wants.
– Tell me, how do you like to be savored?
– I’m the superstar of hot meals like fondue. Grated on pasta or gratins, I bring an explosion of flavors and make dishes unforgettable. But don’t underestimate me on my own; with bread or fruit, I reveal my richness in an instant.
– Any interesting facts or anecdotes about you?
– Oh, I’ve won so many competitions I’ve lost count! I’ve got a résumé worthy of a champion. Rooted in Swiss tradition, I’m a cheese that never disappoints and continues to win favor all across the world!
Bûchette de chèvre, a.k.a. the Creative One
– Hello, Bûchette de chèvre! Can you describe yourself in a few words?
– Hi, I’m Bûchette de chèvre, the culinary artist of the goat cheese family. All finesse and delicacy, I love to make your taste buds dance with my elegant cylindrical silhouette and my sweet, light flavor that makes hearts beat faster. I so love adding a touch of fantasy to your dishes!
– How are you made?
– I’m the result of a masterpiece-worthy process. Goat’s milk is lovingly collected in France’s countryside, where goats are pampered like divas. A culinary sleight of hand gives birth to my original and memorable taste.
– What makes you so appealing?
– My charm lies in my silky, creamy texture that melts in the mouth, with a hint of acidity that adds pep to every bite. I’m a real ray of culinary sunshine that dazzles any dish!
– And how do you like to be served?
– I’m the queen of toast, especially with a drizzle of honey for a sweet-and-savory marriage that flirts with perfection. I also bring a touch of freshness to your salads, and I love sneaking into hot meals to enhance them with my subtle notes.
– It seems to me that you’re part of a big family, aren’t you?
– Yes, I am! I’m surrounded by a merry band of whimsical cousins: the crottin, the pyramide, the palet, and the bonde. Together, we’re the cheese dream team, taking you on a journey through a world of incredible flavors and textures. Prepare to be surprised!
Reblochon, a.k.a. the Rustic One
– Hello, Reblochon! Can you tell us a little more about yourself?
– Hi, cheese lovers! I’m Reblochon, the king of Savoy. My creamy, melt-in-your-mouth texture could even make a grizzly bear fall for me! With my pale yellow washed rind and robust flavor, I’m more irresistible than a well-buttered slice of bread.
– Can you tell me how and where you’re produced?
– I’m here thanks to local cows like the Abondance, the Tarine, and the Montbéliarde. I’m found in the valleys of Savoy, where I mature in cellars, reaching my ultimate flavor in 6 to 8 weeks.
– What makes you such a unique cheese?
– Well, it’s my fruity-nutty taste, my creamy texture that melts in the mouth like snow in the sun, and a rustic sweetness that delights even the most hardened palate. I’m both tender and strong, like an old farmer who knows what he’s doing.
– How do you like to be prepared or eaten?
– I’m the hero of tartiflette, that dish from Savoy with potatoes, onions, and bacon that warms the soul and the body. But I’m also delicious on my own, with crusty bread and local charcuterie. What a delight!
– Do you have an interesting anecdote about your history or your region?
– My name comes from reblocher, which means to milk a second time in the Savoyard dialect. Clever farmers used to get creamier milk from the second milking, perfect for my delicious flavor. It’s my well-kept secret; the cheese-making trick of the ancients!
Beaufort, a.k.a. the Majestic One
– Hello, Beaufort! Tell me, who are you?
– Greetings, my dear friends! I’m Beaufort, the Alpine King of the Savoy mountains. Made from raw cow’s milk, I embody the luxury of the mountains. My taste, both delicate and sophisticated, will enchant your taste buds.
– How do you enjoy your life in the mountains?
– The mountains are my kingdom! I love living at the top, soaking up the fresh air and the endless pastures. Maturing in this enchanting setting allows me to develop my unique flavor, which smells of the freshness of the heights.
– What’s the most surprising thing about you?
– I’m a monumental meule, carved in the shape of a drum to roll gracefully across the mountain pastures. I move with all the grandeur worthy of my reputation, even in the steepest mountains.
– And what’s your relationship with local dishes?
– I’m the solid pillar of Savoyard cuisine! In fondue, I transform everything into a savory dance, and in gratins de crozets, I become a creamy symphony. My sweet, rich flavors complement these traditional, heart-warming dishes perfectly.
– What advice would you give to those who want to taste Beaufort for the first time?
– My dear tasters, make yourself comfortable, take a bite, and let yourself be carried away by my subtle nuances. Once you’re won over, dare to add me to your favorite dishes, or savor me with fruit and charcuterie for an unforgettable cheese experience!
Comté, a.k.a. the Reliable One
– Hello, Comté! Can you tell us a little about yourself?
– Hi guys! I’m Comté, the cheese from Jura that everyone’s talking about. My firm texture and sweet, fruity taste make me the VIP of cheese platters. It’s a well-known fact that no party is complete without me!
– How exactly are you made?
– It all starts with raw milk from the cows that frolic happily in the pastures of Jura. Then I mature for months (or years, if you’re really patient!) in traditional cellars where I hone my character. Perfection takes time, doesn’t it?
– What distinguishes your flavor from other cheeses?
– My aromas are a fireworks display of complexity! With my notes of fruit, nuts, and sometimes even caramel, every bite is a real surprise. Connoisseurs know that I’m the secret to the best cheese tastings!
– How do you prefer to be served?
– I’m a pro at being savored on my own, as all my nuances explode in the mouth. But I also love being paired with fruit, nuts, or special breads. Add a glass of Vin jaune and you’re ready for an exceptional tasting experience!
– What role do you play in gastronomy?
– I’m the key ingredient in many traditional French dishes, from gratin dauphinois to fondue. You can always count on me to give your dishes that little something extra!
Munster, a.k.a. the Eccentric One
– Hello, Munster! Could you tell us where you’re from?
– Yo! I come straight from the valleys of Alsace and Lorraine, where cheese is no joke! I’m a soft cheese, with a bright-orange washed rind that never goes unnoticed. My flavor? A smack to the taste buds, but you’ll love it!
– What’s your maturing process like?
– My maturing process is tough! I’m regularly scrubbed with salt water, which gives me my orange rind and a smell that could wake the dead. But that’s what makes me unique, a cheese with character!
– What culinary combinations do you prefer?
– I have a blast with all kinds of dishes! From tarts and quiches to raclette and flammekueche, I can slip into anything! Oh, and the baguette is my BFF, I’m never without it!
– And what are your favorite beverage pairings?
– I’m the king of dry white wines! Riesling and Gewurztraminer are my partners in crime, but I also love local beers and sparkling ciders, depending on the mood at the moment!
– Do you have an interesting anecdote to share about your history?
– Oh, I’ve got a story worth its weight in gold! My name comes from the German word for “monastery” because the monks used to pamper me in underground cellars. I’m a living legend, linked to the monastic culture and ancestral traditions of my land. In short, I’m a cheese with a head-turning personality!
Pont-l’Évêque, a.k.a. the Charismatic One
– Hello, Pont-l’Évêque! Could you introduce yourself in a few words?
– Enchanté, my gourmet friends! I’m Pont-l’Évêque, the square star of Normandy. With a rind flirting between white and red, I’m the elegant yet intriguing cheese that attracts attention like a magnet.
– What makes your flavor unique?
– Oh, my taste is a real favorite! Made with love from Normandy cow’s milk, I give off divine aromas of cream, hazelnut, and fresh-cut grass. Matured for six weeks, I become an incredible flavor-packed experience that dazzles the taste buds.
– What can we serve you with?
– Ah, let me give you some expert advice! On a cheese platter with fresh bread or pain de campagne, I work wonders. I have a weakness for apples, Norman cider, and dried or fresh fruits, which I combine with perfectly for a symphony of flavors. Don’t forget gratins, which I always brighten up with my presence.
– What beverage pairings would you recommend?
– I’m perfectly matched with a dry white wine or a light red wine from the Normandy region, but don’t underestimate the power of a good Norman cider to reveal my finesse.
– Finally, does your heritage have an interesting history?
– Yes, my heritage is as rich as my aromas! I’m one of Normandy’s oldest cheeses, born in the Middle Ages in the charming region of Pont-l’Évêque. I’ve gracefully made it through the centuries, preserving my exceptional flavor and texture. In short, I’m a living legend that keeps getting richer with time!
Mimolette, a.k.a. the Cheerful One
– Hello, Mimolette! Could you tell us a bit about yourself?
– Hi, friends! I’m Mimolette, the sparkling orange burst that lights up cheese platters and the hearts of gourmands. My taste balances sweetness and spiciness and my texture crunches in the mouth. I’m a real adventure for your taste buds!
– How can we savor you?
– Oh, you’ll love me, that’s for sure! I can be savored in a thousand different ways! I’m the ideal partner for your aperitifs, cut into small pieces and ready to make you smile, on my own or in the company of my cheese buddies like Comté and Gruyère. When cooked, I’m the star of quiches, gratins, muffins, croque-monsieur, and even salads! I’m a daring touch that makes every recipe a moment of celebration.
– That’s amazing! What drinks do you pair best with?
– Ah, the killer question! A good full-bodied red wine is my ideal companion, but for the more adventurous, a blonde or amber ale can really bring out all my exuberance.
– Do you have an interesting anecdote to share about your production process?
– Oh yes, brace yourself! During my maturation process, I hire little mites to work on my rind, creating tiny holes to help me breathe, allowing my texture and taste to reach their peak. They’re the hidden artists behind my sparkling personality!
– Wow, that’s so interesting! Do you have any more in stock?
– Do you know why I’m as orange as the sun? It’s thanks to a natural food colorant. The older I get, the more intense I become until I reach crazy flavors after 2 years. I’m a real bonfire for the taste buds!
Brie de Meaux, a.k.a. the Elegant One
– Hello, Brie de Meaux! How would you describe yourself in a few words?
– Greetings! I’m Brie de Meaux, the aristocrat of the cheese family. With my soft texture and bloomy rind, I’m the Prince Charming of the cheese platter. I’m a product of the Meaux commune, in the Île-de-France region, where my refined allure was born.
– Tell me, how are you made?
– My production is a skilfully orchestrated ballet! I begin as raw cow’s milk, delicately curdled to form my tender texture and molded into my graceful 14.5-inch diameter round shape. I’m then salted and matured for weeks, during which time I’m gently turned, again and again, to ensure that I develop sophisticated aromas.
– What makes your taste so unique?
– My flavor is a melody of sweetness, punctuated by subtle notes of mushrooms and hazelnuts. My melting, creamy texture adds a touch of elegance to every dish. I’m the element that elevates any cheese platter to a gastronomic masterpiece.
– How do you like to be served?
– I shine brightly at room temperature. Accompanied by fresh bread, fruit, or charcuterie, I delight the finest palates. I have a particular affinity for fruity white wines and light red wines, and bring a refined touch to dishes such as pastries, quiches, and tarts. I’m also the muse behind local recipes like galettes briardes.
– Can you share an interesting anecdote about yourself?
– Absolutely! I was crowned Roi des fromages (King of Cheeses) at the Congress of Vienna in 1814 when Prince Metternich of Austria proclaimed me Prince des fromages et premier des desserts (Prince of Cheeses and first among desserts). This recognition confirms my royal status and my reputation as a master of elegance in the world of cheeses!
Époisses, a.k.a. the Bold One
– Hello, Époisses! Can you give us an idea of who you are?
– Ah, hello everyone! I’m Époisses, Burgundy’s cheese icon. An intense aroma and flamboyant orange color are my signatures. I’m hard to miss, even from a distance!
– What’s special about your production process?
– My secret? A regular bath in Marc de Bourgogne brandy! I get tipsy during this process, which gives me my creamy texture, orange rind, and rich, punchy aromas. I’m the soul of Burgundy in a cheese.
– What are your favorite culinary combinations?
– Give me some crusty pain de campagne and I’m in heaven. Add a few dried fruits or walnuts, and you’ve got yourself a mix of flavors that is sure to tickle the taste buds. When cooked, I’m a rebel in gratins and quiches, and when oven-baked, I make an impression.
– What drinks do you like best?
– A dry Burgundy Chardonnay is my better half, but I never say no to a little adventure with a sweet or elegant red wine. I’m sure I’ll find my way into your heart with ease!
– Do you have an anecdote or story to share about your history?
– Oh, I came close to extinction in the 1950s, but my fans brought me back from the dead! And look at me now! I’m the shining star among cheeses, voted Best Cheese in the World in 2023. Who else can brag about that?
I aim to share my tips and recommendations for the beautiful country of France. My goal is to help you plan your next adventure, whether it’s a weekend getaway or a once-in-a-lifetime trip. From finding the best hotels and restaurants, to discovering unique activities and sights, I’ve got you covered!
