{"id":74391,"date":"2021-07-18T08:36:00","date_gmt":"2021-07-17T22:36:00","guid":{"rendered":"https:\/\/theproject.com.au\/myfrenchlife\/?p=74391"},"modified":"2021-07-22T17:43:49","modified_gmt":"2021-07-22T07:43:49","slug":"soft-french-cheese-what-you-need-to-know","status":"publish","type":"post","link":"https:\/\/theproject.com.au\/myfrenchlife\/2021\/07\/18\/soft-french-cheese-what-you-need-to-know\/","title":{"rendered":"The savvy Francophile’s guide to fromage: soft French cheese"},"content":{"rendered":"\n
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There are few things that we would enjoy more than soft French cheese spread over a baguette, enjoyed with a glass of French wine. <\/strong><\/p>\n\n\n\n

And why would there be? Cheese is inherently French, a hugely important part of cuisine and dining in France, and a cornerstone of French culture.<\/p>\n\n\n\n

French cheese has a long history as a staple of the French diet: French families would traditionally enjoy a hot meal in the middle of the day, and then a lighter meal in the evening, usually consisting of locally produced cheese and bread.<\/p>\n\n\n\n

This tradition has remained an integral part of French culture \u2013 even if they vary their meals a little more – with cheese remaining important to the French as part of their cultural heritage.<\/p>\n\n\n\n

And this is especially true for soft cheese. Unlike hard, pressed cheese, which filtered into France from neighbouring countries, soft cheese is intrinsically French, and they\u2019re proud of it.<\/p>\n\n\n\n

Alors<\/em>, we’ve compiled tasting notes for the soft French cheeses that you should be eating\u2026<\/p>\n\n\n\n

\"French<\/a><\/figure><\/div>\n\n\n\n

Probably the most famous French cheese of all; Brie<\/a> is creamy, rich, and mellow, with a slightly mushroomy aroma. It is a white mould cheese, meaning that it has an edible, velvety, surface mould that contains soft, gooey, cheese inside.<\/p>\n\n\n\n

Brie \u2018oozes deliciously\u2019 when you heat it up and is perfect when accompanied perfectly by a Beaujolais Nouveau, or Chardonnay.<\/p>\n\n\n\n

Very versatile; Brie can be enjoyed either alone, with crackers or bread, or as part of a larger dish.<\/p>\n\n\n\n

\"French<\/a><\/figure><\/div>\n\n\n\n

The other cheese that is synonymous with France, Camembert<\/a> shares a lot of similarities with Brie. The recipes used to make them are almost identical, and even the best cheese connoisseur can struggle to tell them apart.<\/p>\n\n\n\n

However, there are a few tell-tale differences. As Pop Sugar <\/a>explains, the production of the two cheeses is slightly different \u2013 Camembert is ripened for longer – meaning it generally has a stronger flavour and aroma. Camembert is usually runnier than Brie, and less sweet.<\/p>\n\n\n\n

This rich cheese can be enjoyed along with fresh fruits, chutneys or cold meats. Pair it with Champagne, Chenin Blanc, or even cider.<\/p>\n\n\n\n

\"French<\/a><\/figure><\/div>\n\n\n\n

Hugely popular in France, Ch\u00e8vre<\/a> is goat\u2019s cheese, and is typically enjoyed warm with bread. Very creamy, and fairly sweet, this cheese is also frequently served with fruit as a dessert, as well as part of quiches, sauces, or risottos.<\/p>\n\n\n\n

We think this melt-in-the-mouth cheese is best tasted simply with a French baguette \u2013 simple, but very effective!<\/p>\n\n\n\n

\"French<\/a><\/figure><\/div>\n\n\n\n

This soft cheese is slightly thicker and crumblier than its counterparts, but Epoisses<\/a> is a favourite among cheese connoisseurs. Cheese France <\/a>remarks on its powerful, rich, creamy and salty flavours, and we love its sweet buttery undertones.<\/p>\n\n\n\n

This cheese is famous for its powerful aroma \u2013 rather like a mild foot odour \u2013 but you shouldn\u2019t be put off. The taste doesn\u2019t match the smell, and Epoisses is the ideal accompaniment to a glass of French red wine.<\/p>\n\n\n\n

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Much less creamy than the majority of French soft cheeses, Gaperon<\/a> is seasoned with garlic and pepper, giving it an almost spicy flavour. A superb cheese from the Auvergne.<\/p>\n\n\n\n

“In the past, it was hung from the kitchen beams, but nowadays it ripens in fresh air on rye straw. It also used to be made with leftovers from making butter, but that’s not the case nowadays. When aged, the cheese is characterized by its dry, hard rind and a dome-like shape. The young Gaperon has a tart flavor, but as it ages, it becomes intense and spicy.” This is how taste atlas<\/a> describes Gaperon.<\/p>\n\n\n\n

If you\u2019re already a connoisseur of Brie and Camembert, this cheese is perfect for broadening your horizons\u2026<\/p>\n\n\n\n

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Manufactured along the Swiss border, the cheese-making process for Mont d’Or<\/a> has barely changed over the centuries. As About France<\/a> explains, Mont d\u2019Or matures in a strip of local spruce wood, which gives the cheese a truly unique aroma.<\/p>\n\n\n\n

A strong cheese that is only manufactured in the winter months, Mont d\u2019or tends to be adored by all who taste it. Pairing perfectly with garlic, this cheese makes an interesting addition to a traditional garlic bread\u2026<\/p>\n\n\n\n

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One of the oldest cheeses that France has to offer, Pont l’\u00c9v\u00eaque<\/a> is also known as \u2018Moyaux cheese\u2019. Produced throughout the year in Normandy, it is creamy, full-bodied, and inoffensive.<\/p>\n\n\n\n

Old and rustic, this traditional cheese is perfect to accompany a robust wine. Serve at room temperature, and enjoy\u2026<\/p>\n\n\n\n

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Many claim Saint Nectaire<\/a> is France\u2019s greatest cheese. It varies considerably depending on the variety.<\/p>\n\n\n\n

Saint Nectaire, is a French uncooked pressed cheese, which was first introduced to the court of King Louis XIV by the Marshal of France Henry de Sennecterre. Saint Nectaire cheese is produced in the volcanic pasture lands of the Auvergne region of France. The richness of this natural grassland makes for milk with delicate aromas and gives the Saint Nectaire its original taste. This cheese has a soft, cream-coloured texture and a delicate nutty and mushroom flavour.<\/p>\n\n\n\n

A good Saint Nectaire should be elastic in texture and soft and is one of the few soft French cheeses.<\/p>\n\n\n\n

Saint Nectaire is a great choice on a cheeseboard or alternatively, it can be used in tarts, pies, or sandwiches. This can also be used as Raclette or fondue. <\/p>\n\n\n\n

Wine Pairing:<\/strong> Saint Nectaire cheese pairs well with ‘natural\u2019 wines, made with indigenous yeasts, like a Beaujolais. They are a good match with stronger flavoured \u2018fermier’ cheese.<\/p>\n\n\n\n

What are your favourite soft French cheeses? Which do you want to try next? <\/strong>Share your opinions in the comment box below!<\/p>\n\n\n\n

 <\/h2>\n\n\n\n
Read more on becoming a savvy cheese connoisseur…
<\/strong>1. Soft French cheese – this article
2. Hard French cheese
<\/a>3. French cheese expertise
<\/a>4. French cheese resources<\/a><\/address>\n\n\n\n

 <\/h2>\n\n\n\n
Image credits:<\/span>\n

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    \n
  1. Baked brie<\/a>, by Isabelle Boucher via Flickr.<\/span><\/li>\n
  2. Brie<\/a>, by Myrabella via Wikimedia.<\/span><\/li>\n
  3. Camembert<\/a>, \u00a9 Myrabella via Wikimedia.<\/span><\/li>\n
  4. Ch\u00e8vre<\/a>, by Veronique Pagnier via Wikimedia.<\/span><\/li>\n
  5. \u00c9poisses<\/a>, by Traaf via Wikimedia.<\/span><\/li>\n
  6. Gaperon<\/a>, by Julien via Wikimedia.<\/span><\/li>\n
  7. Mont d’Or<\/a>, by Chriusha via Wikimedia.<\/span><\/li>\n
  8. Pont l’\u00c9v\u00eaque<\/a>, by Lagric via Wikimedia.<\/span><\/li>\n
  9. Saint Nectaire<\/a>, by Mumumio via Wikimedia.<\/span><\/li>\n<\/ol>\n
    \nThis popular article has been refreshed and republished in 2021.<\/strong>\n<\/address>\n","protected":false},"excerpt":{"rendered":"

    Check out these 8 types of soft French cheese that you simply must try. We hope you’ve eaten…<\/p>\n","protected":false},"author":779,"featured_media":74738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[1104,1084],"tags":[210,6842,213,6843,220,6844,234,236,240,258,281,312,1417,1418,1588,6473,6474,6840,6841],"class_list":["post-74391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-learn","category-gastronomie","tag-food","tag-mont-dor","tag-france","tag-pont-leveque","tag-french","tag-sainte-nectaire","tag-french-food","tag-french-guide","tag-french-life","tag-french-cuisine","tag-in-english","tag-learning","tag-cheese","tag-fromage","tag-brie","tag-gaperon","tag-camembert","tag-chevre","tag-epoisses"],"_links":{"self":[{"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/posts\/74391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/users\/779"}],"replies":[{"embeddable":true,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/comments?post=74391"}],"version-history":[{"count":0,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/posts\/74391\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/media\/74738"}],"wp:attachment":[{"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/media?parent=74391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/categories?post=74391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theproject.com.au\/myfrenchlife\/wp-json\/wp\/v2\/tags?post=74391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}