Andy Montoya
France is renowned for its cheese and wine, with cheese being a symbol of Frenchness. The country boasts an impressive number of cheeses, with estimates ranging from 200 to over 1000 varieties. The French take their cheese very seriously, with strict regulations in place to safeguard its quality and uniqueness. One of the key factors that sets French cheeses apart is the use of raw milk, as well as the long tradition of Appellation d'Origine Contrôlée (AOC) regulations, which protect the designation of origin for products like cheese and wine. France's cheeses are often associated with specific towns and regions, such as Burgundy's Époisses cheese and Normandy's Camembert. The country also has a rich history of cheese-making, with some cheeses dating back centuries. In addition, France's wine culture is equally renowned, with a long history of viticulture and wine-making traditions. The combination of exceptional cheese and wine, often served together, has contributed to France's reputation as a culinary powerhouse.
| Characteristics | Values |
|---|---|
| Number of varieties of cheese | 1200 |
| Use of raw milk | Required by law for many French cheeses |
| Cheese is a symbol of Frenchness | Yes |
| Cheese is a regional symbol | Yes |
| Symbol against mechanisation of food | Yes |
| Number of cheese competitions | 3 |
| Cheese is eaten on its own | Yes |
| Cheese is served with | Butter, fruit, wine, or nuts |
| Cheese is served at | Starters, snacks, and main course |
| Cheese is served before | Dessert |
| Wine is served with | Cheese |
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What You'll Learn
France's long tradition of Appellation d'Origine Contrôlée (AOC) regulations
The AOC label identifies products whose production and processing adhere to specific standards within a defined geographical area, known as the "terroir." This terroir encompasses the unique physical and biological environment of the region, including soil, topography, and climate. The combination of these factors with established production techniques passed down within the local community gives AOC products their distinctive qualities.
In the case of wine, the AOC regulations control various aspects of production, from the types of grapes used to pruning methods, distance between rows of grapes, and even the number of bottles produced. There are currently 363 AOCs for wine and spirits in France, each with its own set of standards and regulations. These regulations ensure that consumers receive the best quality products that continuously meet their expectations.
The AOC system also applies to cheese production in France. Under AOC regulations, many French cheeses are required by law to use raw milk, which contributes to the uniqueness of their flavour and quality. For example, Brie cheese from the towns of Brie de Meaux and Brie de Melun is unpasteurized and holds the French AOC designation.
The AOC concept has influenced similar labeling systems in other European countries and the European Union's Protected Designation of Origin (PDO) system. However, the AOC status protections may not always extend to foreign markets, leading to competition from products that do not adhere to the same stringent standards.
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The use of raw milk
One of the key factors contributing to the uniqueness of French cheeses is the use of raw milk. Under AOC regulations, many French cheeses are required by law to use raw milk. AOC stands for Appellation d'Origine Contrôlée, or Protected Designation of Origin. This regulation was established in France in 1411 to safeguard certain agricultural goods, including cheese, wine, and butter. Similar regulations have now expanded to other European nations, where it is referred to as PDO, or Protected Designation of Origin.
The French take their cheese very seriously, and it holds a significant place in their culture and cuisine. Cheese is typically served before dessert to bring out all the flavours and is accompanied by wine. The French also have a long tradition of affineurs, or cheese maturing specialists, who buy cheese, ripen and age it until it is perfect for consumption. These specialists are highly regarded in France, with some even achieving celebrity status.
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The role of affineurs (cheese maturing specialists)
France is renowned for its cheese, with estimates of the number of varieties ranging from 200-400 to 1200. The country's long tradition of AOC (Appellation d'Origine Contrôlée) regulations, which safeguard agricultural goods like cheese, also contributes to the uniqueness of French cheeses.
Affineurs, or cheese maturing specialists, play a crucial role in delivering great-tasting cheese. They are responsible for the maturation and refinement of cheeses, ensuring they reach their full flavour potential. While the cheesemaker may also act as an affineur for their cheeses, caring for them until they are ready for sale, the role of an affineur is distinct. Affineurs are neither cheesemakers nor cheesemongers but rather specialists in the maturation process, requiring a unique set of skills and knowledge.
Affineurs carefully monitor the maturation of cheeses, adjusting and checking storage conditions such as temperature and humidity to allow each cheese to develop its unique flavours and consistency. This process can take weeks, months, or even years, and requires a deep understanding of microbial biology and the ability to make subtle changes that will impact the final product. Affineurs also rely on their sensory skills, delicately tasting and smelling the cheese to assess its quality and select the best cheese varieties.
In addition to their technical expertise, affineurs need interpersonal skills to interact with suppliers, producers, and customers, as well as business competence to manage the economic aspects of the cheese trade. While the term ""cheese affineur" is not legally protected in France, those who practice this art often have extensive artisanal experience, continuous training, and a passion for cheese.
The role of the affineur is essential to the cheese industry, particularly in the production of artisanal cheeses. They bring dedication and passion to the entire spectrum of cheese production, from milk source selection to the sale of cheese at its flavour peak. Affineurs are masters of their trade, contributing to the unique and diverse world of French cheese.
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The importance of cheese in French cuisine
Cheese is an integral part of French cuisine and culture. It is consumed daily and is considered a healthy food rich in calcium. The average Frenchman consumes 57 pounds of cheese a year, which is the world record!
French cheese is renowned globally for its variety and richness. There are about 400 different varieties of French cheese, with 1200 types according to some estimates. Each region offers different cheeses with distinct tastes, textures, and colors. The most commonly consumed cheeses in France include emmental, camembert, chèvre (goat cheese), fromages fondus/fromages à tartiner (spreadable cheeses), coulommiers, and comté. Soft cheeses with bloomy rinds, such as Brie de Meaux, Camembert de Normandie, Neufchâtel, and Brillat-Savarin, are particularly iconic.
The French have a strong connection to their cheese-making traditions, with many varieties of cheese holding cultural and historical significance. Cheese is classified and eaten according to strict rules, and the French are passionate about preserving their cheese-making heritage. Under AOC (Appellation d'Origine Contrôlée) or AOP ("Appellation d'origine protégée") regulations, many French cheeses are legally required to use raw milk, which is considered essential to maintaining the unique flavor and quality of their cheese.
Cheese is often served as a course of its own at the end of a meal, sometimes replacing dessert. It is meant to be enjoyed at its optimum temperature and ripeness, and the French embrace the strong odors that come with ripened cheese, believing it enhances the flavor.
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The variety of French cheeses
France is known for its staggering variety of cheeses, estimated to be anywhere between 200 and 1200. This variety is due to the unique recipes and production methods of dairies, industrial production lines, and artisanal cheesemakers. French cheese is so diverse that former French president Charles de Gaulle once remarked, "How can you govern a country that has 246 varieties of cheese?"
French cheeses can be broadly classified into four production categories: Fermier, Artisanal, Coopérative, and Industriel. Fermier cheeses are farmhouse cheeses produced on farms using their own milk. Artisanal cheeses are made in small quantities using milk from the cheesemaker's farm or local farms. Coopérative cheeses are produced by local milk producers who have joined together, and their output can be comparable to some factory-made cheeses. Industriel cheeses are factory-made.
French cheeses also fall under various legal classifications that protect their quality and origin. The majority of French cheeses are classified as Appellation d'Origine Contrôlée (AOC), now known as Protected Designation of Origin (PDO), which is the highest level of protection. This classification safeguards the cheese's unique production methods and geographical origin. Some cheeses are also protected under the Label Régional (LR) designation, which is less stringent but still legally regulated. Additionally, a few French cheeses are protected under the European Union's Protected Geographic Indication (PGI) designation.
Some well-known French cheeses include Camembert, Brie, Roquefort, and Époisses. Camembert, a soft and creamy cheese from Normandy, is known for its salty and full-bodied taste. Brie, produced in the region east of Paris, has a gentle aroma and a refined taste. Roquefort is a strong and stinky cheese aged in the caverns of Roquefort-sur-Soulzon in southern France. Époisses, a winner of the "Best Cheese in the World" competition, is a soft cow's milk cheese with a unique orange-tinted rind.
Other notable French cheeses include Reblochon, a pungent mountain cheese from Savoie with a strong odor and a soft, smooth interior. Abondance, produced in Alpine chalets, has a strong aroma, a complex flavor, and a long aftertaste. Chèvre, or goat cheese, is made throughout France and ranges from small coin-sized pieces to large, fresh cheeses resembling feta. Bleu d'Auvergne is an appellation contrôlée cheese that can vary in quality and taste, from bland to sharp. Comte, a cousin of Swiss Gruyère, is produced in the Franche-Comté region and is generally aged for up to two years.
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Frequently asked questions
France has a long tradition of Appellation d'Origine Contrôlée (AOC) regulations, which safeguard certain agricultural goods, including cheese and wine. This ensures the quality and uniqueness of French cheese and wine. In addition, France has a staggering variety of cheeses, with estimates ranging from 200-1200, and a rich culture surrounding cheese, with annual cheese competitions and specialists dedicated to maturing cheese. Similarly, wine is an integral part of French culture, often paired with cheese and enjoyed during meals.
Famous French cheeses include Camembert, Brie, Roquefort, Comté, and Époisses.
French cheeses are often made with raw milk, as required by AOC regulations, and can have strong, unique flavours. The use of raw milk and traditional production methods contributes to the quality and distinctiveness of French cheese.
Cheese is an important part of French meals and is typically served before dessert, accompanied by wine and bread. It can also be enjoyed on its own or as part of recipes such as French onion soup, quiche, and fondue.
