The Art of French Cheese: More Than Just an Ingredient
Cheese is a universal language of flavor, yet the way it's perceived and enjoyed varies greatly around the world. In the United States, cheese is often a complement, featured prominently in dishes like mac and cheese, pizzas, burritos, and sandwiches. It's not uncommon to see it lovingly nestled among bread, crackers, and a smorgasbord of Instagram-worthy accompaniments like fruit and charcuterie. Over in France, however, cheese stands as a star in its own right—savored solo, its complexity unraveled with each bite.
Why Cheese Deserves the Spotlight
According to John Montez, a certified cheese professional and curriculum mastermind at Murray's Cheese in NYC, Americans are still transitioning from viewing cheese primarily as an ingredient to appreciating it as a standalone delicacy. "In the US, I think we're still getting over cheese being an ingredient," Montez observes.
Venturing into a cheese shop isn't just a culinary experience but an educational journey. You can learn about the world of cheese just by tasting, says Montez. And while rules can guide your palate, the best rule is to follow your taste buds.
Crafting the Perfect French Cheese Plate
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Choose Odd Numbers: For aesthetic appeal, select three to five differently styled cheeses. "I generally stick with odd numbers," Montez advises.
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Mix Textures and Flavors: A classic French cheese plate is likely to include a hard cheese (like Comté), a soft milk delight (think Brie), and a blue cheese (such as Roquefort). A mix of cow, goat, and sheep’s milk cheeses adds further complexity.
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Consider the Season: Much like seasonal fruits and veggies, cheese has its peak moments too. During spring or summer, lighter cheeses like fresh goat cheese flourish, while autumn and winter call for the warmth of a Brie or Camembert.
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Room Temperature Delight: Cheese sings at room temperature, so try to serve it as close to its natural state as possible by taking it out of the fridge about an hour before serving.
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Wrap It Right: Avoid plastic for those leftover cheese pieces. Cheese prefers to breathe, so wax paper or parchment can help retain its freshness.
Exploring French Cheese Varieties
Hard Cheeses: For tradition, Comté is a go-to, while Tommes de Savoie, with its wild flavors, offers rustic charm. Montez also recommends exploring Basque gems like Ossau Iraty for a regional twist.
Blue Cheeses: Roquefort reigns supreme, known as the 'king of cheeses', joined by the earthy Bleu D'Auvergne and the robust 1924 Bleu.
Soft Cheeses: French soft cheeses offer extraordinary variety. From Vermont Creamery’s fresh goat cheese to the rich, milky essence of Brie and Camembert, there's a soft cheese for every palate. For a real treat, indulge in a triple crème like the luxurious Brillat Savarin.
Cheeses Only Available in France
Due to U.S restrictions on raw milk cheeses under 60 days, certain delights like raw milk Camembert de Normandie or the Abbey-made Abbaye de Belloc can only be experienced in their homeland. If you're in France, don't miss the raw-milk beauties that redefine creamy and complex.
Pairing Perfection: Drinks and Accompaniments
When it comes to pairing, wines from the same region as your cheese are a traditional choice, but Montez encourages a bit of adventurous experimentation with spirits. A mellow chèvre with a glass of Sancerre? Delicious.
French cheese demands dignity, often best accompanied by nothing more than a crusty baguette. Simple accompaniments like preserved cherries or honey can elevate the experience, but often, the cheese shines brightest alone.
In essence, French cheese encourages you to take a step back, appreciate craftsmanship, and savor simplicity. It tantalizes the taste buds and embarks on a journey that transforms eating into art. Remember, when it comes to a true French cheese experience—less is more.
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By Amanda Suarez for Serious Eats.