The Art of Enjoying Cheese: An Unadulterated Love Affair with French Cheese

Cheese: a culinary legend that has woven its charm into the very fabric of both casual American meals and intricate French dining scenarios. Yet, there's a striking cultural divergence in how cheese is consumed in these two locales. In the United States, cheese often finds itself buried under a mountain of mac and cheese or lovingly melted atop a pizza. Contrast this with France, where cheese stands proudly in its vibrant authenticity, unencumbered by accompaniments. The plunge into cheese as a stand-alone entity is a concept still burgeoning in America, as cheese professional John Montez of Murray’s Cheese in New York highlights. He observes that Americans see cheese primarily as an ingredient, while the French revere it as a stand-alone delight.

The Pure Cheese Experience: A Taste Adventure

Cheese, without doubt, deserves to be experienced in all its natural glory. The journey begins at a good cut-to-order cheese shop, where the cheesemonger is not just a guide but a treasure trove of stories and samples that make putting together a perfect cheese plate an adventure. A great rule of thumb, as Montez shares, is to combine eclectic textures and flavors for an enthralling cheese board. Whether you’re traversing through the creaminess of a Brie or the sharp tang of Roquefort, there’s a rich tapestry of flavors and sensations to uncover.

Guidelines for Crafting a French Cheese Board

Creating a cheese plate is akin to curating a symphony—comprising diverse notes that together create a harmonious melody. Montez suggests beginning with three to five varieties, keeping in mind visual appeal by opting for an odd number. Including cheeses of varied textures—hard, soft, and blue—ensures a balanced tasting experience. Consider seasonality too, as cheese flavors change with the environment and feed, much like seasonal fruits and vegetables. For instance, a fresh goat cheese sings beautifully in the warm months, while a heavier Brie is a delightful winter companion.

Rethinking the refrigeration of cheese, Montez advises stepping away from storing cheese in the fridge as the cold mutes its intricate flavors. Instead, he encourages same-day consumption post-purchase, preserving the cheese’s genuine taste and texture as intended by the cheesemaker.

Legendary French Cheeses to Relish

Assemble a cheese board that nods to the storied elegance of French cheesemaking with selections like Comté, a revered Alpine cheese beloved for its nutty nuance. Venture into the rustic, tangy territory with a Tomme de Savoie or embrace the rugged essence of Basque cheeses with an Ossau Iraty. For the daring palate, Mimolette offers a Gouda-like sweetness with its butterscotch undertones, a treat even without the little mites that lend its traditional lemony flair.

The “King of Cheeses,” Roquefort, is a must-have on any classic French cheese board, showcasing the pride of French blue cheeses. Pairing well with this classic would be Bleu D'Auvergne for its baking spice notes and the 1924 Bleu for historical richness. Soft cheese lovers will adore the lush creaminess of Brie Fermier or Camembert Fermier, even if the U.S. laws on pasteurization influence their traditional flavors.

Experiencing Cheese in France

For the ultimate cheese immersion, a trip to France promises a palate of raw milk cheeses, with Camembert de Normandie and St. Marcellin standing as authentic indulgences unavailable in the United States. While there, Abbey de Belloc offers a rare, spiritual journey in cheesemaking, being crafted by monks.

Pairing and Savoring Tips

A well-curated cheese board finds its perfect counterpart in a glass of region-specific French wine. Montez suggests traditional pairings are always a win, though unorthodox matches can often surprise. Beyond beverages, simplicity is a virtue, with accompaniments like a crisp baguette or a drizzle of honey adding just the right touch without overpowering the cheese’s inherent flavors.

In conclusion, cheese, when allowed to be the hero of its own story, enriches our culinary experiences immeasurably. Whether you're savoring it solo or enhancing it with just a touch of wine or fruit, embrace the French philosophy: sometimes, the best dish is simply cheese.

Reference: Serious Eats – Amanda Suarez (various online sources)