I didn’t acquire a taste for fromage bleu (blue cheese) until adulthood, and now, it’s the first one I choose on a cheeseboard. With over 400 types of cheese in France, there certainly is a fine selection to pick from – I recently bought two of my favorites at the supermarché.
Originating from the Auvergne region, in the village of Beauzac, St. Agur is a quality blue cheese that matures for 80 days to become full-bodied, with its rich flavor, creamy taste, and soft texture. It can be paired with Chardonnay, Syrah, Port, or Vouvray Moelleux and ripe figs and grapes, as well as stand alone on a cheese tray, or spread as a topping on bread or crackers.
Another cheese I have come to appreciate is chèvre (goat cheese), which is in its prime in Spring and is in abundance — 1,000 of every 1,500 tons of farmhouse cheese produced per year. There are many varieties of goat cheese, with different textures and flavors. Look for the “Fromage Fermier” label that verifies that the farming practices, herd diet, farm size, and manufacturing techniques have been strictly adhered to in the production of the cheese. Goat cheese is versatile and can be used in savory and sweet dishes.
No problem finding a French cheese that suits your palate – what kind of cheese do you prefer?
Source: Good Food & Riviera Times