Bushra Griffith
France is known for its diverse range of cheeses, from soft and creamy Brie to hard and nutty Gruyère. While Cheddar may not be a typical part of a French cheese board, there are several French cheeses that offer similar tastes and textures. One of the closest French equivalents to Cheddar is Cantal, a classic hard cheese from the Auvergne region. Like Cheddar, Cantal's flavour intensifies with age, offering a stronger taste as it matures. Another option is Mimolette, a semi-hard French cheese with a deep orange colour and nutty flavour that grates and melts similarly to Cheddar. For those seeking a meltable and semi-hard cheese, Emmental, a classic French cheese with a mild flavour, can also be a suitable substitute for Cheddar in many recipes.
| Characteristics | Values |
|---|---|
| Taste | Mild, nutty, salty, earthy |
| Texture | Semi-hard, melts well |
| Colour | Deep orange |
| Type of milk | Cow's milk |
| Region | Jura region of France |
| Similar French cheeses | Cantal, Edam, Gruyère, Comté, Beaufort |
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What You'll Learn
Cantal
There are two main types of Cantal cheese: Cantal Fermier and Cantal Laitier. Cantal Fermier is a farmhouse cheese made from raw milk, while Cantal Laitier is a commercial, mass-produced version made from pasteurized milk. Both varieties adhere to strict quality controls and are distinguished by their specific ageing periods.
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Edam
In terms of substitutes for Edam, Fontina, a semi-soft Italian cheese, can be a great alternative. Young Fontina has an earthy, woody, mushroomy taste with a creamy, dense, and smooth texture. Matured Fontina, on the other hand, has a creamy, nutty, tangy, and slightly sweet flavour that intensifies with age. This matured cheese pairs well with fruits like apples and pears and can also be enjoyed with crisp white wines that typically accompany Edam. Another possible substitute is Gouda, a pale-yellow, hard cheese that goes well with fruits and can be paired with wines that complement Edam. Gouda has a creamy, salty-sharp taste that intensifies with age and a crumbly texture.
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Mimolette
The name "Mimolette" comes from the French word "mi-mou" (feminine "mi-molle"), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. The bright orange colour of the cheese comes from the natural seasoning annatto, a natural dye derived from the seeds of the tropical achiote tree. When used in small amounts, annatto adds no discernible flavour or aroma. The grey-coloured rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavour. These microscopic creatures help aerate the surface, contributing to the formation of its rough, cratered texture. Interestingly, tiny cheese mites are encouraged to settle on the surface during maturation, as their activity helps create the cheese’s rough, cratered rind, which is a hallmark of Mimolette.
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Emmental
The texture of Emmental is smooth and firm, with a slightly elastic consistency. It is easily sliceable, making it a popular choice for sandwiches, cheese plates, and grilled cheese. It melts well, which makes it a common ingredient in fondue, as well as cheese sauces and toppings. In terms of taste, Emmental offers a mild, nutty, and slightly sweet flavour with a creamy and somewhat firm texture. The flavour can vary depending on the age of the cheese, with younger varieties being milder and older ones having a more robust and pronounced flavour.
The original Emmental cheese is produced in the Emmental region, which is a valley in west-central Switzerland. The region is devoted mainly to farming, particularly dairy farming, and the dairy industry still dominates the local economy. The typical Emmental farmhouse has a steep roof with a large overhang that almost reaches the ground. The principal settlements in the region are the town of Burgdorf and the village of Langnau.
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Croque Monsieur
A Croque Monsieur is a hot ham and cheese sandwich, made the French way. The name combines the words "croque", meaning "to bite", and "monsieur", meaning "mister". It is traditionally made with bread, ham, and Emmental or Gruyère cheese, and is topped with a simple béchamel sauce. The béchamel sauce is made with butter, flour, and milk, and seasoned with a little bit of salt, pepper, mustard, and nutmeg. The sandwich is then toasted in the oven or grilled until it's oozing.
While Gruyère is the traditional cheese used in a Croque Monsieur, it can be a bit expensive. As such, some recipes substitute it with aged white cheddar, which melts and packs a bit more punch. Some recipes also mix Gruyère with cheddar, or use a combination of cheeses including parmesan. A good melting cheese should be used, so cheddar, Colby, tasty, and Monterey Jack are all suitable options. However, mozzarella should be avoided as it tends to be quite bland in grilled cheese sandwiches.
To make a Croque Monsieur, start by making the béchamel sauce. Melt butter in a medium saucepan over medium heat, then whisk in flour and cook for about 3 minutes. Gradually add milk, stirring until the mixture is smooth. Cook until the sauce thickens, then season with salt, pepper, mustard, and nutmeg. Set the sauce aside and make the sandwiches.
Spread a layer of béchamel sauce on each slice of bread, going all the way to the edges. Top each with a layer of ham and a sprinkle of cheese. Place the remaining slices of bread on top, béchamel side up, then top with more cheese. Bake in the oven at 425°F (218°C) for about 5-6 minutes, until the cheese is melted. Then, turn the oven to broil and broil for 2-4 minutes, until the cheese on top is lightly golden.
For an easy and accessible version, you can use hearty sourdough bread and aged cheddar. Simply grate the cheese and mix it with cream and grated nutmeg. Slice the bread and top each slice with half of the cheese mixture. Transfer to a buttered baking dish. Top one of the bread slices with ham and a bit more cheese, then sandwich the bread together, finishing with the cheese side up. Bake in the oven at 400°F (200°C) for 10-12 minutes.
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Frequently asked questions
Cantal is a French cheese that is similar in taste to Cheddar. The older or more mature the Cantal, the stronger the taste.
Cantal is an old French cheese from the Auvergne region on the border with Italy and Switzerland.
Some other French cheeses that are similar to Cheddar include Edam, Mimolette, and Emmental.
Edam is similar in texture to young, non-aged Cheddar and tastes slightly salty and nutty. Mimolette is similar to Dutch Edam and has an earthy, nutty taste with a textured crust. Emmental is considered the basic "Cheddar" of French cheese and is a milder Swiss cheese.
