The French Cheese Legacy: Centuries Of Savouring

The French love of cheese is legendary, and for good reason. The French consume more cheese per person than any other nation in the world, with an average of 26.7kg eaten per person per year. In fact, 96% of French people eat cheese, and 47% eat it daily.

But the French relationship with cheese goes beyond consumption. Le fromage has transcended the role of food and is a cultural touchstone. There are over 1,000 types of French cheese, and they are made in a vast number of ways. The most famous French cheeses are matured over long periods, but some, such as cream cheeses, can be eaten quickly.

French cheese is so important, culinarily and culturally, that you might think it was invented in France. However, cheese was likely first made in prehistoric times in Mesopotamia. Cheese-making and eating had spread to Europe by the time of the Roman Empire, and by 77 AD, Pliny the Elder claimed that the best cheese came from what is now modern-day France.

The French are among the highest consumers of cheese in the world, with 26.7kg eaten per person per year

The French are among the highest consumers of cheese in the world, with 26.7 kg eaten per person per year. This is in part due to the fact that 96% of French people eat cheese, and 47% of them do so on a daily basis.

The French love of cheese is legendary, and it is more than just food. It is a cultural touchstone, with a vast number of varieties produced across the country. There are more than 400 French cheese varieties listed in France, and some estimates put the number at 1,200. French cheeses are made in a variety of ways, from farm-made to artisanal to industrial, and they are classified into seven categories.

The French don't consider cheese an appetizer. Instead, it is served right before dessert. It is usually paired with bread, although not necessarily a baguette, and never with crackers, as the French believe that these diminish the taste of their cheeses. When it comes to wine, the French typically prefer red wine with their cheese, or a wine from the same region as the cheese.

There is a careful etiquette to follow when eating French cheese. For example, it is considered impolite to mention the smell of a cheese—it is more polite to call it "strong" instead. Cheese should be served at room temperature, and it should be taken out of the fridge about an hour before serving. There are also specific rules for how to cut different shapes of cheese, and it is considered important to ensure that no one person is left with an excessive amount of rind.

The French have a saying: "En faire tout un fromage", which means "to make a big fuss about something". This sums up the French attitude towards cheese—it is something to be taken seriously and enjoyed with care.

Cheese is served after the main course and before dessert

In France, cheese is served after the main course and before dessert. It is considered an entire course of a meal and is usually followed by dessert, even if it is just grapes. The French don't like ending a meal with cheese.

The French are sticklers for cheese etiquette. For instance, cheese is never considered an appetizer and is never served with crackers. It is also not eaten alone, unless it is being consumed as an aperitif. It is generally eaten with bread, although not all breads are considered equal. Industrial breads are frowned upon and crackers are a no-no. A baguette is the preferred choice, although not compulsory. The bread is torn by hand into bite-sized morsels and a small piece of cheese is placed on top. It is then eaten in one bite.

When serving a cheese plate, there should always be an odd number of cheeses and a minimum of three varieties – a soft cheese, a hard one, and a goat or blue cheese. The cheese should be sliced thinly, resembling the thickness of a pencil. Each cheese has a specific way it should be cut and served. For example, round cheeses like Comte are cut into thin triangular sections, while wedge-shaped cheeses like Brie and Roquefort are cut along the side of the wedge diagonally, being careful not to cut off the tip of the cheese, which holds the most flavour.

Cheese is not served with crackers in France, but with bread

The French have a long history of cheese consumption, with estimates suggesting that the French have been eating cheese since the Middle Ages. During this period, monasteries played a significant role in the production and refinement of cheese, and farmers experimented with different techniques, eventually creating a wide variety of cheeses with distinct regional flavours and characteristics.

Today, cheese remains an integral part of French culture and cuisine, with 96% of French people consuming cheese, and almost half of them doing so daily. Cheese is typically served after the main course and before dessert, and it is considered an important part of the meal, often taking the place of dessert.

When it comes to the proper way to eat cheese in France, there are a few guidelines to follow. Firstly, cheese is served with bread, not crackers. The bread is torn into small pieces, and it is important to ensure that the cheese remains the main focus, not overshadowed by the bread. The bread is placed directly on the table next to the plate, not on the plate with the cheese. Additionally, there should never be more cheeses on the platter than there are guests, and tradition dictates that cheese is served in odd numbers, typically three, five, or seven.

Cheese is typically accompanied by wine, and the type of wine depends on the variety of cheese being served. Red wines tend to pair well with most cheeses, while lighter, fruity red wines like Beaujolais are better suited for stronger cheeses. Dry white wines, such as dry Rieslings and Champagnes, also complement milder cheeses.

Cheese is paired with red wine, or wine from the same region as the cheese

The French love of cheese is legendary, with 96% of French people eating cheese, often daily. In fact, the French are among the highest consumers of cheese in the world, with an average consumption of 26.7kg per person per year.

When it comes to wine and cheese pairings, there are a few guidelines that can help enhance the flavours and improve the overall experience. Firstly, it is generally recommended to pair wines and cheeses with equal intensity. For example, a delicate cheese like Gruyère would be overpowered by a bold Cabernet Sauvignon, but pairs beautifully with a lighter Pinot Noir. Wines with an ABV above 14.5% are more intense and pair well with more intensely flavoured cheeses, while wines under 12% ABV are less intense and complement milder cheeses.

Red wines, especially bold reds, are often a good match for cheese. The high tannins in red wine are balanced out by the fat content in cheese, making the wine seem smoother. Aged cheeses, with their higher fat content, are particularly well-suited to bold reds. Try a Cabernet Sauvignon with aged Cheddar, Gouda, or Blue Cheese, or a Merlot with Gouda, Parmesan, or Camembert.

Another tip is to pair wines and cheeses from the same region, such as a French Brie with a French Burgundy, or a Sauvignon Blanc with Goat Cheese, both from the Loire Valley. This is a good rule of thumb when in doubt, as local traditions often dictate which wine and cheese pairings work well together.

When serving multiple wines and cheeses, it is recommended to start with the lightest, most delicate flavours and gradually move towards the bolder, fuller-bodied options. This prevents the stronger flavours from overwhelming the more subtle ones. It is also a good idea to serve neutral-flavoured crackers or bread as a palate cleanser between different pairings.

While these guidelines can help create harmonious pairings, there are no strict rules when it comes to wine and cheese. The most important thing is to trust your palate and enjoy the process of experimentation. So, the next time you're in the cheese aisle or browsing through a wine store, don't be afraid to try something new!

The correct order to eat cheese is from mildest to strongest flavour

The French love of cheese is legendary, and it is a significant part of French culture. In fact, 96% of French people eat cheese, often daily.

When eating cheese, there is a correct order to follow. The "correct" order to eat cheese in France is from the mildest (light-flavoured) to the strongest (stinkiest). This means you'll usually start with a very light-coloured cheese with little smell, such as a comté or a goat cheese, and then move on to stronger-flavoured cheeses, ending with blue cheese.

The reason for this ordering is that stronger-flavoured cheeses can take over your taste buds. If you start with a pungent blue cheese, your palate will be overwhelmed by its flavour, and you won't be able to taste the more subtle, mild cheeses that follow.

In terms of cutting the cheese, each shape has a proper way to be sliced. The centre of the cheese is often considered the best part, so it would be rude to cut it in a way that takes more than your fair share of the centre. It also helps the cheese maintain its shape.

When it comes to eating the rind, some cheese rinds are meant to be eaten, while others are not. As a general rule, hard cheeses like Gruyère, Cheddar, Jarlsberg, and Romano have rinds that are not meant to be eaten and should be removed. On the other hand, soft cheeses like Camembert and Brie have edible rinds, as do goat cheese and blue cheese.

In France, cheese is typically eaten with bread, not crackers. The bread is torn into smaller pieces and used to enjoy the cheese, rather than making a sandwich with it.

Now you know the correct order to eat cheese, from mildest to strongest, and are ready to dive into the world of French cheese!

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