Randy Chandler
French cheese is a beloved part of the country's culture and history, but it has gained a reputation for being smelly and strong—a far cry from the milder American cheeses that many are familiar with. This difference in taste and preference has led to an interesting dynamic between the two countries' cheese cultures. With variations in production methods, ingredients, and regulations, the question arises: do Americans appreciate French cheese, or do they find it too pungent for their palates? This topic explores the complexities of taste, tradition, and cultural exchange through the lens of French cheese and its reception in the United States.
| Characteristics | Values |
|---|---|
| French cheese in the US | Prohibitively expensive compared to prices in Paris |
| Lacking an essential element due to the use of pasteurized milk | |
| Brie and Camembert must be pasteurized and don't taste the same | |
| Raw milk in French cheese can contain harmful bacteria | |
| French cheese is not an export good due to its strong taste and smell | |
| French cheese is more affordable in grocery stores than in cheese shops, farms, or markets | |
| French people don't like flavorless or chemical-filled cheese | |
| French people don't like cheddar | |
| French people eat a lot of cheese | |
| French children are raised eating cheese | |
| French cheese is often produced regionally |
Explore related products
What You'll Learn
French cheese in the US
French cheese is a beloved part of French culture, with 98% of French people consuming it and over 50% eating it frequently. In 2013, the average French person ate 26 kilograms of cheese! However, this does not necessarily translate to an appreciation for French cheese in the US.
French cheese has a reputation for being strong-smelling and high in fat content, which may be off-putting to some Americans. The French generally dislike flavourless or processed cheeses, which are common in American products like instant macaroni and cheese or Cheez-Whiz. Conversely, the French affinity for pungent cheeses like Brie and Camembert may not align with American tastes, as these varieties are often milder in the US due to pasteurization laws.
Indeed, the American public's access to "true" French cheese is limited due to legal and safety concerns. Many French cheeses are made with raw milk, which can contain Listeria, a harmful bacteria. As a result, it is illegal to import many French cheeses into the US, and those that are imported must be pasteurized. Soft cheeses like Brie and Camembert, which are typically oozy and complex in France, lose their distinctiveness when made with pasteurized milk, becoming less nuanced and more akin to their American-style counterparts.
Additionally, French cheeses sold in the US tend to be more expensive than those purchased in France due to import tariffs, which can reach up to 300%price point may deter some Americans from purchasing French cheese.
Despite these challenges, there are still opportunities to enjoy French-style cheeses in the US. Some American cheeses, while not identical, can offer similar flavour profiles to their French inspirations. For example, while French goat cheeses tend to be grassier and more lactic, American goat cheeses can provide a "goaty" alternative.
In conclusion, while French cheese is a staple in France, its reception in the US is more mixed. Legal restrictions, price points, and cultural differences in taste preferences shape the availability and popularity of French cheese varieties in the American market.
The Unique Flavor of Drunken Goat Cheese Explained
You may want to see also
The French perspective on American cheese
France is a cheese lover's paradise, with a vast array of varieties available in cheese shops (fromagerie) and grocery stores. French cheese generally falls into two categories: frais or sec, which means "fresh" or "dry". The French tend to dislike flavourless cheeses or those filled with chemicals, such as the bright orange cheese found in American products like instant macaroni and cheese or Cheez-Whiz. In fact, the French look down on most other cultures' cheeses, including those from Italy.
The French palate seems to be based on emmental cheese, rather than the American palette of cheddar or mozzarella. Traditionalists will often keep cheese inside une cloche, a special glass dome, to keep it away from bugs and dust, lock in the smell, and keep the cheese soft and flavourful.
French cheese is often affordable, especially if bought in a grocery store. However, purchasing cheese at a fromagerie, farm, or market can be pricier. French people are not judged for their choice of cheese, except if they say they like cheddar or, even worse, American cheese.
American consumers, on the other hand, have developed a taste for French cheese in recent decades. The United States is the biggest market for cheese exports from France, with an annual export value of $3.28 billion worldwide. However, the selection of French cheeses available in the US is limited compared to the hundreds of local, homemade cheeses found in the regions of France.
The Mystery of Cheesy Breath: Causes and Cures
You may want to see also
The French cheese palate
The French palate for cheese is notably different from that of Americans. The French generally dislike flavourless cheeses or those filled with chemicals, which are commonly found in American products like instant macaroni and cheese or Cheez-Whiz. The French also tend to look down on other cultures' cheeses, including those from Italy. This may be due to a combination of taste preferences and national pride.
French cheese is often produced regionally, following traditional production methods, and is deeply rooted in the country's history. Settlers began domesticating animals and fermenting milk to make yoghurt, butter, and cheese, which quickly became a part of daily meals. As a result, cheese has been a staple of French cuisine for centuries.
The French have a strong preference for raw, unpasteurized milk cheese, which is prohibited in the United States for cheeses aged fewer than 60 days. This results in a notable difference in taste and texture between French and American cheeses. French cheeses, such as Brie and Camembert, are known for their complexity and oozing consistency, while American versions of these cheeses are often milder and less nuanced.
Another difference between French and American cheese preferences is the type of goat cheese favoured by each culture. French goat cheese tends to be grassier and more lactic, while American goat cheese often has a stronger "goaty" flavour.
In terms of storage and presentation, the French traditionally store cheese under une cloche, a special glass dome that keeps the cheese soft, flavourful, and protected from dust and bugs. This is in contrast to the typical American practice of refrigerating cheese to keep it fresh.
Cheesy Baby Poop: What's the Reason?
You may want to see also
Explore related products
Raw milk in French cheese
The French have a well-known love of cheese, with 96% of French people saying they eat it regularly and 74% claiming they can't live without it. The country is the second-largest consumer of cheese in the world, with the cheese-making industry present in over 80% of France. Raw milk cheeses are an integral part of French dairy culture, with the "raw milk" market accounting for 16% of ripened cheeses sold in the country, according to the 2019 Annual Dairy Survey.
Raw milk cheese refers to cheeses made from milk that has not been heated above 40°C. This is in contrast to thermized milk cheese, which is heated to between 40 and 72°C for at least 15 seconds before being made into cheese, and pasteurized milk cheese, which is heated to over 72°C for less than 15 seconds and is the most widely consumed type of cheese in the world. The low heating temperature used in raw milk cheese production preserves the microbial flora naturally present in the milk after milking, which contributes to the unique flavour of raw milk cheese.
Raw milk cheeses are made from sheep, goat, or cow's milk and come in a variety of types, including lactic cheeses such as Valençay and Chabichou du Poitou; soft cheeses such as Camembert de Normandie and Curé Nantais; uncooked pressed cheeses such as Reblochon and Tomme de Savoie; blue-veined cheeses such as Roquefort and Bleu de Gex Haut-Jura; and cooked pressed cheeses such as Comté, Beaufort, and Emmental.
The export of raw-milk cheeses has been controversial due to their delicate texture and potential health hazards. The European Union authorizes the export of raw milk cheeses, and in 1992, a Commission proposal set bacteriological criteria for raw milk to ensure product safety. French scientists have contributed significantly to understanding the microbiology of raw milk cheese, discovering methods to enhance safety by using good bacteria to combat harmful ones. This knowledge has the potential to improve the safety and flavour of cheese produced in other parts of the world.
Cheese and Kids: A Match Made in Heaven
You may want to see also
The affordability of French cheese
While France is known for its high cost of living, there are some items that are more affordable than in the US. One of these is cheese, which is a staple of French cuisine and culture. In fact, cheese is often cheaper in France than in the US, especially when purchased at a grocery store or supermarket. For example, a decent wedge of Brie can be purchased for around $2.50.
French cheese production is classified into four categories: Fermier, Artisanal, Coopérative, and Industriel. Fermier cheeses are farmhouse cheeses produced on the farm where the milk is sourced. Artisanal cheeses are made in small quantities using milk from the producer's own farm or local farms. Coopérative cheeses are produced by dairy farmers who have joined together to produce cheese in larger quantities. Finally, Industriel cheeses are factory-made and may use milk sourced from various regions of France.
The majority of French cheeses are classified as Appellation d'origine contrôlée (AOC), the highest level of protection for designated cheeses. Some are also protected under the Label Régional (LR) designation, which is less stringent but still legally regulated. A few French cheeses are also protected under the European Union's Protected Geographic Indication (PGI) designation. These regulations ensure the quality and authenticity of French cheeses.
While French cheeses can be quite affordable, the price can vary depending on where they are purchased. Buying cheese at a specialty cheese shop (fromagerie), farm, or market can be significantly more expensive than purchasing it at a grocery store. However, even with the variation in prices, cheese in France is still generally considered more affordable than in the US.
In addition to their affordability, French cheeses are known for their strong flavours and are often considered superior to other cheeses, including those from Italy. The French tend to dislike flavourless or chemically-altered cheeses, such as the bright orange cheese found in some American products. Instead, they prefer traditional cheeses with strong flavours and cultural connotations, such as Emmental, which is a staple in French cuisine.
Raccoon Cheese: A Tasty Treat or Not?
You may want to see also
Frequently asked questions
French cheese is not illegal in the US, but there are laws surrounding the import of French cheeses due to health and safety concerns. Many French cheeses are made with raw milk, which can contain harmful bacteria. Therefore, the French cheeses that are available in the US are often lacking in flavour and complexity compared to the "real" versions sold in France. As a result, some Americans may be less inclined to enjoy French cheese.
Soft French cheeses like Brie and Camembert are available in the US but must be made with pasteurized milk, which some say makes them less flavoursome than the traditional French versions. Harder, longer-aged cheeses like Roquefort are also available but can be very expensive due to import tariffs.
Some Americans may be put off by the strong smell and flavour of French cheese, as well as its high fat content. French cheese also has a reputation for being bacteria-laden and unsafe in some parts of the world, which may influence American perceptions.
The French generally dislike flavourless or processed cheese, and they tend to look down on other cultures' cheeses, including those from America. However, some spreadable French cheeses resemble American cheese in texture and are quite popular in France.
