Five great cheeses of France Articles about Provence

Five great cheeses of France

Five great cheeses of France
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Can anyone tell the exact number of French cheeses? It is unlikely, but it was approximately counted that there are over 500 varieties of cheese in France!

This tasty traditional product is divided by the manufacturers into several types: soft, pasty, hard, goat, cooked pressed, blue. Each French region has its own favourite cheeses which cannot be found anywhere else!

Five French cheeses can be rightfully called the great because they are known all over the world!

Roquefort, Notre Provence Group

Roquefort
 – a blue cheese manufactured from sheep's milk, the only one of its kind! This a blue cheese covered on the outside with a slightly damp shiny crust with fragrant flesh, spotted by patches of mold. It has been written a lot about it, and its special taste. Most connoisseurs believe that Roquefort cheese tastes like hazelnuts, with the «notes» sheep's milk and even... lime. However, it is this specific taste and outer look contributed to such popularity of Roquefort in the country and beyond its borders.

Бри, Notre Provence Group

Brie
 – a cheese which is made of fresh cow's milk referring to the category of French soft cheeses. Its size is about 25 cm, the shape is round – «a disk», the crust is of white colour, slightly velvety.

This product matures soon enough, but quickly spoils, so its oily flesh with a sweetish and slightly nutty flavour should be eaten without a second thought!

Эмменталь, Notre Provence Group

Emmental 
– its heads are very large (compared to other varieties) weighing up to fifty kilos! It falls into the category of hard cheeses. The flesh is with walnut-fruit smacks, with the famous «holes». Its «homeland» is east of France.

Камамбер, Notre Provence Group

Camembert 
– traditionally the most of Camembert is made in Normandy. It is always packed in the same way – in the «box» of wood veneer. This cheese is from the category of soft ones – under a hard crust of mold there is a very tender flesh, like a cream. The taste, as the amateurs consider, is reminiscent of field mushrooms.

Эпуас, Notre Provence Group 
Epoisses – a cheese of round shape with a crust of bright orange-red colour, also referring to the soft cheeses.

As a matter of curiosity, the bright colour of this cheese crust is achieved due to wiping heads with the mixture of salt water and apple brandy diluted with water. The flesh of Epoisses is inherent of a delicate spicy taste with a characteristic aroma.
 

We wonder which of these great cheeses you will like best?



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