French cheese kinds

 One of the most shocking issues for the French coming to Turkey is the consumption of cheese for breakfast. Likewise, Turks cannot understand why the French eat cheese on the main course. But everyone agrees that it is a delicious burner for wine and a practical and delicious solution for picnics. 🙂

One of the reasons why cheese is consumed on meals in France is the intense aromas of French cheeses. In fact, in this respect, it resembles Ezine cheese, which we also consume as an appetizer with the main course. Especially French cheeses made from unpasteurized milk are extra aromatic. Also, those that smell the worst are those that usually have a strong aroma. Don't let the repulsive smells fool you. Of course, there are those who find the taste of some cheeses too intense, but do not eliminate without trying. You can love too.

In France, as in ours, many regions have their own local cheese. They are protected by the Appellation d'Origine Protégée (AOP), or geographical indication. Those who are new to French cheeses can find the cheeses they need to try and their properties here.

This traditional cheese from the Brie region in the east of Paris is a very delicious cow's milk cheese with a white velvety crust and a soft flavor. You can start trying French cheeses with brie, as the taste is not too dominant. Its soft structure allows it to be easily spread on bread and pastries. It pairs well with light and fruity wines.

It is highly likely that you have met Roquefort before. It is a type of moldy cheese that is widely used in meat, chicken, hamburger sauces and fruit salads even in our country.

In 1411, Charles VI gave the Roquefort-sur-Soulzon the permission to build the Roquefort. The people of Roquefort have already been making this cheese for centuries, which is traditionally matured in the natural caves of Mont Combalou. Exactly five centuries later, in 1925, Roquefort cheese became France's first registered cheese. Roquefort, which has plenty of fakes on the market, is considered one of the three best blue cheeses in the world, along with Stilton and Gorgonzola. Roquefort, which has a strong taste, salty and moldy aroma, is eaten after meals in France because it is an intense cheese.

One of our personal favourites, Chèvre or goat cheese, made from goat's milk, is a cheese produced all over France in different shapes and sizes. There are matured versions as well as fresh versions… There are herbs and spicy versions as well… The most famous among them is Loire goat cheese. It is made from the milk of goats grazing along the lush Loire Valley, and they are divided into species such as Bûcheron and Crottin. They are especially harmonious with white wines. It is also delicious when it is breaded and fried and served on a salad.