Andy Montoya
In France, cheese is typically served after the main course and before dessert. It is considered an important part of the meal, sometimes even acting as a replacement for dessert. The French tend to eat cheese with bread, tearing the bread into small pieces to accompany the cheese. It is considered poor etiquette 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. When serving a selection of cheeses, it is customary to offer an odd number, typically three, five, or seven, and to include a variety of soft and hard cheeses, as well as a goat or blue cheese.
| Characteristics | Values |
|---|---|
| When is it served? | After the main course and before dessert. |
| How is it served? | On a plate, in odd numbers (usually 3, 5 or 7) and in whole or large pieces. |
| What is it served with? | Bread, placed directly on the table next to the plate. Sometimes accompanied by a salad or fresh fruit. |
| How is it eaten? | Small pieces of cheese are placed on bite-sized pieces of bread. |
| What order is it eaten in? | From mildest to strongest. |
| How is it cut? | With a designated knife for each cheese. |
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What You'll Learn
Cheese is served after the main course
Cheese is a very important part of French culture, with almost half of French people eating it daily. In a traditional French meal, cheese is served after the main course, before dessert. It is often eaten in place of dessert.
When eating cheese in France, it is important to remember that the cheese is the star of the show, and bread is a side dish. Tear your bread into small pieces and place the cheese on top of a bite-sized morsel of bread. The bread should be placed directly on the table next to your plate, not on the plate with the cheese.
When serving cheese, it is customary to offer an odd number of cheeses, with a minimum of three varieties: a soft cheese, a hard cheese, and a goat or blue cheese. The cheeses should be presented whole or in large chunks, allowing guests to cut off slices for themselves. It is considered rude to cut the cheese in a way that takes more than your fair share of the centre, as this is often considered the best part.
When eating a selection of cheeses, it is best to start with the mildest cheese and work your way up to the strongest. This is because the stronger the flavour of the cheese, the more it will overpower your taste buds. If no dessert is served after the cheese course, it is customary to serve the cheese with fresh fruit, fruit preserves, or a fruit compote.
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It's usually followed by dessert
The French are known for their love of cheese, with 96% of French people consuming cheese and almost half of them eating it daily. There are an estimated 250 to 1000 different kinds of cheese in France, so it's no surprise that cheese is considered an important part of a French meal.
Cheese is typically served after the main course and followed by dessert. It is often eaten in place of dessert or accompanied by fresh fruit or fruit preserves. When served as part of a meal, cheese is usually presented whole or in large chunks, allowing guests to cut their own portions. It is considered proper etiquette to use a knife to spread the cheese on bread, rather than placing a slice of cheese on top of a large piece of bread.
The French typically pair cheese with bread, specifically a baguette, although other types of bread are also common. It is considered rude to place the bread on the same plate as the cheese, and instead, the bread should be placed directly on the table next to the plate. This is done to ensure that the cheese remains the main focus and is not overshadowed by the bread.
When selecting the order in which to eat different cheeses, it is recommended to start with the mildest and progress to the strongest or stinkiest. Blue-veined cheeses, for example, are the strongest in flavour and smell and should be eaten last. This is because stronger cheeses can overpower the taste buds, making it difficult to appreciate the milder cheeses.
In terms of wine pairings, the French typically prefer red wine with their cheese. However, they may also choose a wine that originates from the same region as the cheese. Overall, the French approach to cheese involves a careful consideration of flavour, presentation, and pairing to enhance the dining experience.
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Cheese is presented whole or in large pieces
In France, cheese is almost always presented whole or in large pieces, and guests are expected to cut it themselves. This is in contrast to other countries, such as the United States, where cheese is often pre-cut before being served. Serving cheese in large portions helps it remain moist and retain its flavour.
There is a specific way to cut each shape of cheese, and it is considered rude to cut it in a way that takes more than your fair share of the centre, which is often considered the best part. For example, round cheeses like Comte should be cut into thin triangular sections resembling cake slices. It is also recommended to cut a larger piece and then cut that in half to share.
When eating cheese in France, it is typically accompanied by bread, which is torn into small bite-sized pieces. The bread is placed directly on the table next to the plate, rather than on the plate with the cheese. This is because the cheese is considered the main event and should not be overshadowed by the bread.
In terms of when cheese is served during a French meal, it is typically offered after the main course and before dessert. It may also be served before the meal at an apéro (a casual social gathering with drinks and snacks) or at a party without a formal sit-down meal.
Cheese is typically eaten in moderation in France, focusing on quality over quantity. It is often served in odd numbers, usually three, five, or seven varieties, with a minimum of three types: a soft cheese, a hard cheese, and a goat or blue cheese.
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It's served with bread, not crackers
The French take their cheese very seriously, and there is a certain way to eat cheese like the French. Cheese is served after the main course and before dessert or as dessert. It is served with bread, not crackers, and it is considered rude to put the bread on the same plate as the cheese. The bread should be placed directly on the table next to your plate. Tear the bread into bite-sized pieces and place a small piece of cheese on each piece of bread. Do not spread the cheese on the bread like you would with butter or Nutella. The cheese is the star of the show, so don't use large pieces of bread or make a sandwich with it.
When eating cheese in France, it is important to start with the mildest cheese and work your way up to the strongest or stinkiest. Blue-veined cheeses are the strongest in flavour and smell, so they should be eaten last. This is because the stronger the flavour of the cheese, the more it will overpower your taste buds. If you start with a strong cheese, you won't be able to taste the milder cheeses. Each shape of cheese also has a proper way to be sliced, and the centre of the cheese is often considered the best part. So, it would be rude to cut a piece that takes more than your fair share of the centre.
When serving a cheese platter, the French believe that the cheeses should be presented whole or in large chunks, and guests should cut the cheese themselves. The platter should be passed from the oldest to the youngest female guest and then to the host. It is also important to note that cheese is not served as an appetizer in France, but it may be offered at an apéro (a casual social gathering with drinks and snacks).
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An odd number of cheeses is customary
In France, cheese is typically served after the main course and before dessert. It is considered an important part of the meal, often getting its own course. When serving a cheese plate, it is customary to include an odd number of cheeses, usually three, five, or seven, and a minimum of three varieties—a soft cheese, a hard cheese, and a goat or blue cheese. This odd-number presentation is said to be for aesthetic purposes.
The French take great pride in their cheese, and it is an integral part of their culinary culture. Cheese is almost always presented whole or in large chunks, allowing guests to cut their desired amount. Each cheese has a proper way to be sliced, and the shape of the cheese dictates the cutting method. For example, round cheeses are cut into thin triangular sections resembling cake slices, while wedges of cheese are cut diagonally across the bottom to ensure that the last person does not get only the rind. Soft cheeses are typically cut with a butter knife or served with a spoon if very runny, while hard cheeses are cut with a paring or slicing knife.
When eating cheese in France, it is essential to remember that the cheese is the star of the show, and bread plays a supporting role. Bread should be torn into small pieces and placed directly on the table next to the plate, never on the same plate as the cheese. This rule applies whether dining in a home or at a restaurant. The French believe that crackers diminish the taste of their cheeses, so they are not commonly served with cheese. Instead, bread or small pieces of bread, such as baguette slices, are the preferred accompaniments.
When it comes to the order of eating the cheeses, it is customary to start with the mildest and progress to the strongest or stinkiest. This is because stronger-flavoured cheeses can overpower your taste buds, making it difficult to appreciate the milder cheeses. Blue-veined cheeses, for example, are the strongest in both flavour and smell and are therefore typically eaten last.
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Frequently asked questions
Cheese is served after the main course and before dessert. It is often eaten in place of dessert.
Cheese is served in odd numbers, usually three, five or seven, and in large pieces or whole so that it remains moist and flavoursome. It is usually accompanied by bread, which should be torn into small pieces and placed next to the plate, not on it.
A French cheese plate should include a soft cheese, a hard cheese, and a goat or blue cheese. It is important to eat the cheeses in order of strength, starting with the mildest and working up to the strongest.
