Exploring the Delight of French Cheese Culture: Beyond American Accoutrements
Cheese. It's a universal passion, particularly in the United States, where it often graces our comfort foods like mac and cheese, pizza, and sandwiches. However, it's typically an 'add-on'—a delightful layer that complements the dish rather than stands alone. In France, the concept of cheese is often much more personal and introspective, enjoyed in its pure form, unpaired with crackers or bread.
As John Montez, a certified cheese professional and New York's Murray’s Cheese training manager puts it, "In the U.S., cheese is still seen primarily as an ingredient. It is unusual to think of it as a standalone item." Yet, consuming cheese in isolation can be a culinary revelation.
If you’re near a cut-to-order cheese shop, the perfect cheese platter is merely a conversation with a cheesemonger away. "I believe the best way to learn about cheese is to eat cheese," says Montez. However, a few guidelines can elevate your cheese board to a symphony of taste.
Crafting the Perfect French Cheese Plate
Start with the magic of odd numbers—three to five cheeses typically suffice. Visually, it appeals more and provides ample variety without overwhelming. You'll want to blend textures and flavors, perhaps a firm Comté, a creamy Brie, and a pungent Roquefort. Don't shy away from mixing milk types—goat, sheep, and cow, for a dynamic spectrum of tastes.
Consider the seasons as well. Spring might beckon a fresh goat cheese, while the winter's chill may crave a cozy, bloomy Brie or Camembert. Temperature is essential, too; cheese deserves to be consumed at room temperature to unveil its full flavor profile.
French Cheese Varieties to Sample
Hard Cheeses: Start your journey with Comté, a staple loved by French connoisseurs. Its aging significantly impacts flavor, with younger varieties offering a nutty sweetness and older ones unveiling bold, beefy notes. Next, try Tommes de Savoie, a farmhouse cheese that wears its tangy taste and textured rind proudly. The Basque Ossau Iraty, with its sheep milk origins, adds a rugged aesthetic to any platter.
Blue Cheeses: For an audacious touch, Roquefort's tang or the cinnamon hints in Bleu D'Auvergne add depth without overpowering.
Soft Cheeses: Adorn your platter with Valençay or a sumptuous triple crème like Brillat Savarin, boasting its uber-creamy texture and delicate buttery flavor.
Experiencing Cheese in France
While certain French delicacies, due to raw milk regulations, cannot cross U.S. borders, tasting them in their homeland is a reward in itself. Indulge in a perfectly gooey St. Marcellin or the unbeatably authentic Camembert de Normandie for an unparalleled experience.
Pairing and Enjoying French Cheese
Accompaniments may be minimal in French culture, perhaps a classic baguette or subtle honey drizzle for fresh cheeses. Yet, don't forget your wine—pair regional wines with cheeses for a terroir-driven experience, an Epoisses with a red Burgundy or a goat cheese with Sancerre.
Fortunately, French cheese encourages exploration, whether it's pairing spirits with seemingly delicate cheeses or indulging in a cornucopia of flavors on its own.
Embrace the simplicity and artistry of a French cheese experience, and you may find yourself forgoing those Instagram-ready spreads for a more authentic, taste-focused approach.
References: Amanda Suarez's insights on cheese culture and guidelines were drawn from a feature on Serious Eats.