Andy Montoya
The French certainly do have a love affair with cheese. It is estimated that 96% of French people eat cheese, with almost half eating it daily. There are between 250 and 1000 different kinds of French cheese, with each region producing its own variety, largely influenced by the climate and the type of milk used. The French take their cheese so seriously that they have started an international biennial cheese competition, and in 2015, the World's Best Cheesemonger was French.
| Characteristics | Values |
|---|---|
| Percentage of French people who eat cheese | 96% |
| Percentage of French people who eat cheese daily | 48% |
| Number of different kinds of French cheese | Between 250 and 1000 |
| Types of milk used to make French cheese | Cow milk, goat milk, sheep's milk, horse milk |
| Types of cheese by texture | Fresh, hard, semi-hard, soft, blue-veined |
| Examples of French cheese | Beaufort, Camembert, Comte, Roquefort, Brie, Cantal, Mimolette, Salers, Tomme de Savoie, Pyrenees, Munster, Reblochon, Bleu d'Auvergne, Chèvre, Gruyère, Gouda |
| French dishes that include cheese | La soupe à l’oignon, la tartiflette, la quiche, le croque monsieur, le croque madame, la fondue, l’aligot, raclette |
| French cheese etiquette | Eat from mildest to strongest, don't pre-slice cheese before guests arrive, cut round cheeses into pie slices, cut log-shaped cheese into parallel slices, cut square cheeses into triangles, cut wedges of Brie or Roquefort along the side |
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What You'll Learn
French cheese etiquette
Cheese is a quintessential part of French culture, with 96% of French people eating it and almost half of them consuming it daily. With an estimated range of 250 to 1000 different kinds of cheese, it's no wonder that the French have a set of cheese etiquette to follow. Here are some tips to navigate the world of French cheese:
Timing is Everything
Cheese is not considered an appetizer in France. Traditionally, it is served after the main course and before dessert. It can also be eaten as a replacement for dessert. Cheese is not served at any time of the day; it is more commonly enjoyed during dinner and weekend lunches.
The Art of Presentation
When serving a cheese platter, the French pay attention to aesthetics. The platter should contain an odd number of cheeses, usually three, five, or seven, with a minimum of three varieties: a soft cheese, a hard cheese, and either a goat or blue cheese. The cheeses are arranged in a line or circle, progressing from the mildest to the strongest. In addition, cheese is almost always presented whole or in large chunks, allowing each guest to cut their desired amount.
The Proper Pairings
The French typically pair their cheese with bread, specifically a baguette. It is considered impolite to place the bread on the same plate as the cheese; instead, the bread should be placed directly on the table next to the plate. Crackers are generally frowned upon as they are believed to diminish the taste of the cheese. As for drinks, red wine is the preferred choice to accompany the cheese, although sweet white wines are avoided as they don't tend to pair well.
Eating Etiquette
When it comes to eating the cheese, the French take their time and eat slowly. They place a small piece of cheese on a bite-sized piece of bread and savor the flavors. It is considered rude to spread the cheese or place a whole slice of cheese on a large piece of bread. Each cheese should have its own designated knife, and if only one knife is available, it should be properly wiped on a piece of bread before moving on to the next cheese.
To Rind or Not to Rind
There is no strict opinion about eating the rind in France. It is considered nutritious by some, while others avoid it. Ultimately, it is up to the individual to decide whether to eat it or not.
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France's wide variety of cheeses
France boasts an incredibly wide variety of cheeses, with estimates ranging from 250 to 1000 different types! Each region in France has its own variety, largely influenced by the climate and the type of milk used—cow, goat, or sheep. The French take their cheese seriously, with 96% of the population eating it and almost half consuming it daily.
French cheeses can be classified in several ways. Firstly, by the way they are made: on a farm (fromage de ferme or fromage fermier), using traditional methods and milk from the farm's animals; artisanal (fromage artisanal), made on a small scale by a cheesemaking expert; or mass-produced (fromage industriel), made in a factory with milk sourced locally or regionally. Secondly, French cheeses can be classified by texture: fresh (fromage frais or fromage blanc), hard (fromage à pâte dure), semi-hard (fromage à pâte semi-dure), soft (fromage à pâte molle), or blue-veined (fromage à pâte persillée).
Some well-known French cheeses include:
- Camembert: a soft cheese with a slightly stronger flavour than Brie, but still maintaining a luscious creaminess.
- Brie: an iconic soft cheese with a velvety interior and edible bloomy rind, offering a mild and buttery taste.
- Roquefort: a pungent blue-veined cheese.
- Comté: a cooked hard cheese from the Franche Comté region of eastern France, similar to Swiss Gruyère.
- Cantal: an uncooked pressed cheese from the Auvergne mountains, considered similar to English cheddar or chester.
- Chèvre: a goat cheese sold in a log shape or, for higher-end varieties, a neat cylinder.
- Cabécou: a soft goat's milk cheese from the Midi-Pyrénées region, pairing well with sweet flavours like honey or fig jam, as well as salty cured meats.
- Saint-Marcellin: a small, soft cheese from the Rhône-Alpes region with a creamy, nutty flavour.
- Neufchâtel: one of the oldest French cheeses, matured for eight to ten weeks, with a dense yet creamy centre and a salty, lactic flavour.
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Cheese and wine pairings
The French certainly do love their cheese, with 96% of French people eating cheese and almost half of them consuming it daily. There are an estimated 250-1000 varieties of French cheese, with each region in France producing its own variety, largely influenced by the climate and the type of milk used.
When it comes to cheese and wine pairings, the French typically pair their cheeses with red or dry white wine. Here are some classic wine and cheese pairings to consider:
Pinot Noir and Gruyère
The ever-present red berry fruit of Pinot Noir is the perfect match for the nutty flavours found in a medium-firm cheese like Gruyère. Both the wine and the cheese have just the right amount of aroma and complexity without overpowering each other.
Provence Rosé and Havarti
The crisp, red fruit notes in a Provence Rosé are complemented by the mellow flavour of Havarti. The steely minerality of the wine also contrasts beautifully with the smooth, soft texture of the cheese.
Riesling and Raclette
The high acidity and stone fruit flavours of Riesling pair well with the smooth and buttery Raclette. The aromatic scents of the wine bring out a subtle nuttiness in the cheese.
Sauternes and Roquefort
Sauternes, a sweet wine, is an excellent match for the pungent and salty Roquefort blue cheese. As a general rule, the sweeter the wine, the stinkier the cheese should be.
Champagne and Brie
Champagne's bright acidity and lively bubbles cut through the rich creaminess of triple-cream cheeses like Brie. The brioche flavour in traditional method Champagnes adds a delightful touch of toastiness to the pairing.
When creating a cheese platter, it is recommended to arrange the cheeses in a line or circle from mildest to strongest, so that the stronger cheeses do not overpower the milder ones.
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How often the French eat cheese
It is well-known that the French have a love affair with cheese. It is estimated that 96% of French people eat cheese, and almost half of them eat it daily. Cheese is considered an important part of French culinary culture, with a wide variety of cheeses available, ranging from 250 to 1000 different kinds.
The French take their cheese very seriously, hosting an international bi-annual cheese competition. They have also mastered the art of enjoying cheese, with specific guidelines on how to serve and eat different types of cheese. For example, round cheeses are cut into pie slices, while log-shaped cheeses are sliced in parallel, and square cheeses are cut into triangles. The French also follow a specific order when eating multiple cheeses, starting with the mildest and progressing to the strongest or stinkiest, usually blue-veined cheeses.
In terms of frequency, the French consume cheese regularly, with many individuals eating cheese daily. It is common to have cheese at family dinners or dinner parties, where a plate of 3-4 different cheeses is passed around, accompanied by bread, green salad, or wine. Cheese can also be the main course, such as raclette or fondue, especially during the winter months.
Some French people include cheese in their meals several times a day. For example, a toasted ham and cheese sandwich, known as a croque-monsieur, is a popular lunch option. Cheese is also enjoyed as a snack, whether on its own or paired with fruit, wine, or nuts. Some people even indulge in cheese during late-night cravings while watching a movie or TV show.
The amount of cheese consumed can vary depending on household preferences and regional specialties. In a four-person household, it is not uncommon to go through 2 kg of cheese in a week, not including grated cheese or smaller portions of cheese eaten with drinks.
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Cheese-based meals in France
The French certainly seem to like cheese, with estimates suggesting that 96% of French people eat cheese, and almost half of those people eat it daily. There are thought to be between 250 and 1000 different kinds of French cheese, so it's no surprise that cheese plays an important part in French culinary culture.
French cheese-based meals include la soupe à l’oignon (French onion soup), la tartiflette, la quiche, le croque monsieur/croque madame, and la fondue. Cheese in France is often eaten on its own, or sliced and spread onto a piece of baguette. When eating a selection of cheeses, the French tend to start with the mildest and move on to the strongest or stinkiest. Blue-veined cheeses, for example, are the strongest in flavour and smell, and so are always eaten last.
There are several cheese-based meals that are particularly popular in certain regions of France. In Aubrac, for example, you'll find cheesy, garlicky mashed potatoes, often served with a local red wine and a sausage. In the north-east of France and along the German border, you'll find a bread dish topped with fromage frais, onions, and bacon lardons, cooked in a wood-fired oven. In Northern France, a Gallic twist on the Welsh rarebit is popular: a combination of cheese, beer, and mustard on toast.
Other cheese-based meals in France include:
- A lunchtime staple, the cheese and ham sandwich, with many variations, including the croque normand (with camembert and apples) and the croquet hawaiian (with pineapple).
- Warm goat's cheese salad, found on many restaurant menus in France, where grilled goat's cheese is served on toasted bread with a light salad.
- Tartiflette, an Alpine comfort food combining potatoes, reblochon cheese, bacon lardons, and onions.
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Frequently asked questions
Yes, the French have a well-documented love affair with cheese. It is estimated that 96% of French people eat cheese, with almost half eating it daily.
The French eat cheese in a variety of ways. It is often eaten on its own, with or without bread, or as part of a recipe such as French onion soup, la tartiflette, la quiche, le croque monsieur/croque madame, la fondue, and l’aligot. When eating cheese on its own, it is customary to start with the mildest cheese and finish with the strongest or stinkiest, usually a blue-veined cheese.
There are an estimated 250-1000 different kinds of French cheese, with each region producing its own variety. French cheese is made with cow, goat, or sheep's milk, and can be classified as either farm cheese, artisanal cheese, or mass-produced cheese. Some popular French cheeses include Camembert, Brie, Comte, and Roquefort.
