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“How can you be expected to govern a country that has 246 kinds of cheese?” Charles de Gaulle
246, that's a lot ! This is one of the reasons why at Le Marché, more than only selling them, we want to create a real experience around French cheeses.
What's the French Cheese Academy of Le Marché?
Discovery, knowledge ... and tastings!
On this webpage, you will regularly find detailed informations about an highlighted French cheese, and the upcoming events related to the French Cheese Academy !
December cheese is Buche de Chèvre!
Origin: Poitou-Charentes
Cheese group: Soft, bloomy-rind cheeses
Milk type: Goat's milk
Strength: Medium
Taste: Tangy goat flavour
Season: Available all year round
Producer: Large scale dairy companies
Now very popular locally and internationally, this rounded cylinder shape is ideal for cutting for salads or toasting on bread, and it varies in size from around 300 g up to 1.5kg. White creamy cheese gives a fresh taste and aroma.
Source: frencheese.co.uk
November cheese is Roquefort!
Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin.
The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese.
The exterior aspect of a Roquefort should be white and faintly shiny. The “pâté” should be cohesive, at the same time slightly crumbly.
This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads.
source: cheese.com
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