2 Cheese Archive - Culinamus - fine food blog

Comté

Culinamus — Wed, 09 Mar 2022 15:36:19 +0000

Comté

Comté is one of the most produced and eaten French cheeses. With the Beaufort, the top league of cooked hard cheeses. The Comté is at home in the French Alps in Franche—Comté. In order to receive the AOP seal, strict rules must be observed. Among other things, the cow breed must be either Montbéliard or Simmental française, the feed must be from the region, silo is not allowed. The cheese is sold in different ages. The minimum is 4 months.

Interesting
Comté goes through a rigorous testing procedure. Every loaf that leaves the aging cellar is tasted and given a rating. 15-20 points will be awarded a green Comté Extra banderole. 13-15 points results in a brown banderole. Underneath, the cheese must not be called Comté and is marked with a grid in the rind.

Bread
A rustique country bread or classic baguette

Eat
cheese at room temperature. Nuts, especially walnuts, are perfect. The older the cheese, the more dominant its taste. This must also be taken into account in the order of a cheese board

Drink
A light red wine or a fine white wine go very well. Those who want to stay in the production region should try a Vin Jaune du Jura. A beer always goes well with cheese from the mountains.

Cheese family: Hard cheese heated

Further Information
https://www.comte.com/

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Chabichou du Poitou

Culinamus — Tue, 08 Mar 2022 13:50:04 +0000

Chabichou du Poitou

Chabichou du Poitou is a goat cheese made from raw milk. It is made in a conical shape (truncated cone) that narrows towards the top and matures for between 10 and 20 days. It comes from western France and is the northern part of the Nouvelle-Aquitaine region.

Quality levels
Is produced in one quality level all year round.

Interesting
The name Chabichou is said to have Arabic roots. The cheese’s nickname ‘Chabi’ is a derivative of ‘Chebli’ which means goat in Arabic.

Bread
Baguette

Eat
Cheese enjoyed at room temperature with a fresh baguette. Chabichou is a mild cheese that becomes more dominant the longer it ages. Chabichou can also be enjoyed with an aperitif.

Drink
A fine Sauvignon Blanc from the Loire would be very nice. e.g. a Sancerre by Pascal Jolivet. World class, but of course not to be sneezed at, is a Styrian Sauvignon, e.g. the state winner of 2019 from the Pugl winery.

Cheese family: Soft cheese with a natural rind

Further Information:
http://www.chabichou-du-poitou.eu/
©map: http://www.chabichou-du-poitou.eu/les-producteurs-de-chabichou-du-poitou

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Cheese from the Loire

Culinamus — Wed, 23 Feb 2022 22:02:34 +0000

Cheese from the Loire

The Loire - a dream

The Loire. A paradise for castle fools, for wine freaks and of course for cheese fetishists. Goat cheese from the Loire is heaven. Whereby the seventh heaven is when you can taste one or more of the fine cheeses with a good glass of Sancerre or a fine Sauvignon from Touraine with a view of the Loire.

AOP goat

There are 5 AOP certified goat cheeses from the Loire. The top left of the photo shows the white cheese ‘Le pouligny-saint-pierre’, clockwise it continues with ‘Le valençay’, the decapitated pyramid, then round and long ‘Le sainte-maure-de-touraine’, the last one then in the circle is ‘Le selles-sur-cher’ and in the middle is ‘Le crottin de Chavignol’. Details can be found in the CULINAMUS wine & cheese department.

Funny

There is an original anecdote about Valençay cheese. The reason for the somewhat idiosyncratic shape of the cheese (a pyramid with the top part cut off) is said to be that Naopleon was visiting Prince Talleyrand. History fans also know Talleyrand as a key negotiator in the Congress of Vienna. In any case, Naopleon was not to be reminded of his painful defeat in Egypt by pyramid-shaped cheese, and so Talleyrand summarily ordered that the pyramid be ‘cut a head’. The history and the form have remained until today.

The Selles sur Cher is special because it is also often eaten as an aperitif. A fine and mild cheese that comes into its own with a glass of white wine (Sauvignon from Touraine).

The Crottin is perhaps the most eaten of the 5 cheeses. Baked as crostini, with a salad or in a sauce, the crottin is an all-rounder.

Explore

In addition to the 5 AOP certified cheeses, there is a large number of local (raw) diamonds. So. The best way is to go to the Loire and explore and enjoy the valley by bike, train or car!

CULINAMUS!

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Bleu d’Auvergne

Culinamus — Wed, 23 Feb 2022 19:18:48 +0000

Bleu d'Auvergne

Bleu d’Auvergne is a blue cheese made from cow’s milk (raw, therminized or pasteurized). It is made in Auvergne, the Pyrenees, Limousin and Languedoc.

The cheese wheels are around 20 cm in diameter, 8-10 cm high and weigh 2-3 kg. This requires 20-25 liters of raw milk and the cheese is stored for at least 4 weeks.

During production and storage, the cheese is regularly pricked (piercing air ducts) by hand in the past, but now by machine.

The Auvergne is the heart of France with the Massif Central and beautiful natural parks and is remote from the main tourist flows. 5 AOP cheeses are produced along the cheese route in Auvergne. (Bleu d’Auvergne, Cantal, Fourme d’Ambert, Saint-Nectaire, Salers)

Quality levels
Bleu d‘Auvergne is produced in the Cooperatives and Industriel category.

Interesting
1,450 dairy farmers supply 40 million liters of milk a year. Of this, over 5,000 tons of cheese are produced. 1,200 tons are exported.

bread
Strong country bread, rustic baguette

eat
Cheese at room temperature with bread
Very good with nuts, chicory, made into sauce (pasta) or in salad dressings.
Combined with other cheeses, the spicy Bleu d’Auvergne is one of the last in the eating order.

Drink with it
Resourceful and strong white wines such as a Sauterne, but also Spätlese (sweet wine) and the Kracher family offers a wonderful Cuvée Spätlese.

Cheese family: blue cheese

additional Information
https://www.fromage-aop-bleu-auvergne.com/de/

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Beaufort

Culinamus — Wed, 23 Feb 2022 18:57:00 +0000

Beaufort

Beaufort is a cow’s milk cheese made from raw milk in the French Alps in Savoie (Savoie department). It has been AOP (Appelation d’Origine Controlée) certified since 1968. Two cow breeds are permitted: Tarentester (brown cattle) and Abondance (Fleckvieh). At least 75% of the feed must come from the region. The cheese must mature for at least 5 months, but can mature for up to 12 months.

There are 3 quality levels

Beaufort (d’hiver) is produced from November to May. The cows are fed with hay, are in the valley and partly in the barn

Beaufort d’ete is produced during the summer months. The cows are out in the fields eating fresh grass.

Beaufort chalet d’alpage is produced in an alpine environment during the summer months. The cows must live on an alp that is between 1500 and 2000 meters high and the milk must come from a single herd. Each milking run is processed separately.

It gets its typical shape (curved on the side) from a beech ring that is placed around the cheese during maturing.

Interesting
When the cheese is grated, it can no longer be called Beaufort.

bread
Nut bread, wholemeal baguette

Eat
At room temperature with bread, Beaufort is also often used for cooking (au gratin) and is also the basis for a cheese fondue,

Drink
From the Chignin-Bergeron region, (made from 100% Roussanne grapes), a dry, very aromatic white wine from the departments of Savoie and Haute Savoie. Fruity with aromas of ripe fruit, apricot, quince, honey and dry fruit, bright golden – yellow.

Otherwise a full-bodied white wine, such as the Ried Rothenberg Chardonnay from the Grassl winery or a Sauvignon Blanc from Seifried in New Zealand

Alternatively, a Trappist beer, such as the Benno from Engelszell Abbey or an Orval from Belgium

Cheese Family: Hard cheeses heated

For more information go to: www.fromage-beaufort.com (in French)

Sources:
https://www.fromage-beaufort.com/
https://www.inao.gouv.fr/produit/3263
https://www.coopdelachambre.fr/ (Photo wooden ring)

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Valençay

Culinamus — Wed, 23 Feb 2022 18:43:54 +0000

Valençay

Valencay is a goat cheese that is produced in the Valencay region – in the center of France, the Loire region. In addition to cheese, Valencay is known for its stately castle and wine production.

The outside of the cheese is light gray to bluish gray. It is rubbed with charcoal. It is milky on the nose with a slight goat odor that increases over time. Valencay is eaten fresh – after 11 days of ripening. The cheese is cut ‘pieces of cake’ style.

Interesting:

According to legend, the shape of the cheese was originally a complete pyramid. When Napoleon came to see Prince Tallyrand on a visit to Valencay Castle, he had the cheese decapitated so that Napoleon would not be reminded of his defeat in Egypt. Incidentally, Tallyrand was the first Prime Minister of France (1815) and a major negotiator in the Congress of Vienna

Bread
Baguette is perfect. Gladly, of course, ‘bien cuit’ with a crispy crust.

Eat
When ripe, at room temperature with bread. Should be taken out of the refrigerator 30-45 minutes before eating.

Drink
Of course, a Valencay that comes from the same region would be ideal. It is available in red, rose and white. Sauvignon Blanc grapes are fermented exclusively in white. A good alternative would be the Sauvignon Blanc from the Pugl winery, the 2020 state winner in the Styrian Wine Trophy.

Cheese family: soft cheese with a natural rind

additional Information
http://www.fromage-aop-valencay.com/
https://www.valencay.fr/

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Camembert

Culinamus — Wed, 23 Feb 2022 18:33:01 +0000

Camembert

Camembert de Normandie is a white mold cheese that is traditionally made from raw cow’s milk. Camembert is not a protected term and can be used worldwide.

The cheese probably comes from the small town of Camembert in Normandy, where, according to legend, the farmer Marie Harel made the first Camembert during the French Revolution.

Today the cheese is usually produced in round loaves of around 250 grams. It is traditionally packaged in a poplar box, which helps regulate the cheese’s moisture content.

Camembert is produced in one quality level. In the same cheese family are also Brie, Neufchatel, Chaoruce, among others. It is cut into ‘pieces of cake’. Camembert is ripe when it is slightly creamy right through to the middle. If it is overripe, an unpleasant pungent smell of ammonia develops.

Interesting
Camembert can be baked in the wooden box (without the paper packaging, but lined with baking paper) at 200 degrees top/bottom heat in 15 minutes to make a wonderful starter.

Bread
Fresh baguette is perfect. Gladly, of course, ‘bien cuit’ with a crispy crust.

Eat
When ripe, at room temperature with bread
But it can also be enjoyed warm and liquid straight from the oven.

Drink
Cider (brut) from Normandy.

Those who prefer white wine should drink light, fruity wines. A Styrian Muskateller, e.g. from Frauwallner, is certainly a fine combination.

Cheese family Soft cheese with a natural rind and a white noble mold coating

further Information
http://www.aop-kaese-aus-frankreich.de/kaese/camembert-de-normandie/

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Banon

Culinamus — Wed, 23 Feb 2022 16:58:43 +0000

Banon

Banon is a raw milk soft cheese made from goat’s milk with a natural rind. Its name comes from the commune of Banon in Provence. Banon is easy to spot. It is the only AOP cheese that – to preserve it – is wrapped in chestnut leaves and then tied with a raffia string.

Banon has a nutty flavor that gets stronger with age.

Interesting

The area around Banon, together with Lurs (olive oil) and Forcalquier (aperitif), has been awarded the quality label ‘Site remarquable du Goût’ and has thus established itself as a region of pleasure.

Once a year – usually in spring – the Fête du fromage du Banon takes place.

Quality level
Banon is produced all year round in one quality level.

Historic Anecdote
The Roman Emperor Antonius Pius is said to have been a great lover of Banon and ate himself to death on it one evening. Other sources speak of poisoning.

Bread
Strong country bread, rustic baguette

Eat
Cheese at room temperature with bread
Very good with a green salad or combined with lavender honey

Drink
Rose from Provence, e.g. a nice and fresh Rosé fleuri from Chateau Barbebelle

Cheese Family: Soft cheeses with a natural rind

Further Information http://www.aoc-banon.com/

Sources:
http://www.aoc-banon.com/
http://www.imperiumromanum.com/personen/kaiser/antoninuspius_06.htm
https://fetedufromage-banon.fr/

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Cheese for Desert

Culinamus — Wed, 23 Feb 2022 14:58:55 +0000

Cheese for Desert

choice, order, accompaniment, quantities

Cheese completes a meal

A fine cheese plate at the end of a great meal is the proverbial icing on the cake. There do not have to be 10 different cheeses on the board, 4-5 are a suitable selection for a festive dinner. The order in which the cheese is served is not the same everywhere. In some countries the sweet course comes before the cheese, in France the cheese completes the menu.

In any case it is important that the cheese is at room temperature when it is enjoyed. That means at least an hour in advance from the refrigerator.

home of cheese variety

For this article we focus on the 43 AOP certified cheeses from France. The advantage of this is that these cheeses cover all cheese families and that they are relatively readily available. But don’t be afraid to offer your favorite local cheese dairies as well. The order of the cheeses follows the type of milk and preparation and it is very easy to replace one or the other cheese with a local creation.

The sequence of selected cheeses starts with the softest and mildest cheeses and ends with the strongest. With increasing age, cheeses naturally also get stronger. You should take this into account when making your selection. In the following presentation we assume well-ripened, ready-to-eat cheese.

Interesting

In France cheese is divided into 8 ‘families’ to which all AOP cheeses can be assigned:

Nr	Family	Qty	Name
1	Cream Cheese	1	Brocciu, Brocciu passu
2	Soft cheese with natural rind	12	Banon, Chabichou du Poitou, Charolais, Crottin de Chavignol, Mâconnais, Pélardon, Picodon, Pouligny-Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Selles-sur-Cher, Valençay
3	Soft cheese with a natural rind and white mold coating	6	Brie de Meaux, Brie de Melun, Camembert de Normandie, Chaource, Neufchâtel, Rigotte de Condrieu
4	Red smear cheese (soft cheese with washed rind)	7	Époisses, Langres, Livarot, Maroilles, Mont d’Or, Munster, Pont-l’Évêque,
5	Hard Cheese	8	Chevrotin, Laguiole, Morbier, Ossau-Iraty, Reblochon, Saint-Nectaire, Salers, Tome des Bauges
6	Hard Cheese heated	4	Abondance, Beaufort, Cantal, Comté
7	Goat Cheese	14	(sind auch Teil der anderen Gruppen) Banon, Chabichou du Poitou, Charolais, Chavignol, Chevrotin, Mâconnais, Pélardon, Picodon, Pouligny Saint-Pierre, Rigotte de Condrieu, Rocamadour, Sainte-Maure de Touraine, Selles-sur-Cher, Valençay
8	Blue Cheese	7	Bleu d’Auvergne, Bleu de Gex, Bleu des Causses, Bleu du Vercors-Sassenage, Fourme d’Ambert, Fourme de Montbrison, Roquefort

As a simple basic rule, cow’s milk cheese is eaten before sheep and goats. Freshly before ‘treated’ (e.g. washed rind, heated), mold cheese always comes at the end.

Let's go

The best way to start is with cow’s milk cheese with a soft, floral rind such as a camembert or a brie. (Cheese family 3). In the same group is also the cow’s milk cheese from cheese family 2, the Mâconnais. (Group 1)

Next up are the hard cheeses made from cow’s milk (cheese family 5 and 6), such as Comté, Morbier or Tome des Bauges. Of course, a mountain cheese or gryere also goes perfectly with it. (Group 2)

It continues with goat cheese (cheese family 7) such as Rocamadour, Cabecou, de Chavignol or Valençay. (Group 3)

Next up is the red smear cheeses (family 4). Munster, Mont d’Or or Époisses. Wonderfully fragrant. (Group 4)

The starting point is family group 8, the blue cheeses: Roquefort, Bleu de Bresse, Bleu d’Auvergne, Fourme d’Ambert. (Group 5)

If you choose a cheese from each group, you will have something for every cheese gourmet. If you choose 4 cheeses, groups 4 and 5 can be combined.

As a basic rule, this works very well, but the degree of ripeness of the cheese or any refinements must be taken into account. If the cheeses have been ‘refined’ or have been stored for a long time, the order changes. Then a mountain cheese that has been on its back for 18 or even 24 months can also be used after blue cheese.

and together with that?

Drinks that are produced in the same region as the cheese taste best with cheese. Sancerre and Selles sur Cher or Crottin de Chavignol are a perfect combination. The same applies to blue cheese with sauterne. In the alpine areas where no wine is produced, people like to drink a cider or beer with cheese.

When it comes to finding something suitable for a cheese selection, people like to fall back on lighter drinks that do not rebel too much against the cheese. In France, it can also be a glass of dry champagne or a mild cider. By the way, Trappist beer is also a fine combination.

After a good meal, you can count on around 50-75g of cheese per guest. As always: the quality comes before the quantity and it shouldn’t be too many different types of cheese.

Happy cheese moments!

CULINAMUS!

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Selles sur Cher

Culinamus — Wed, 15 Sep 2021 12:32:56 +0000

Selles sur Cher

Selles sur Cher is a goat’s cheese produced in the commune of the same name, located on the Cher River in the Loire region.

The cheese is light gray to bluish gray on the outside. He is rubbed with charcoal. It is produced in round loaves that taper towards the top.

Selles sur Cher is a cheese for all meals, not just at the end of a meal, and is very popular as an aperitif, thinly sliced. It is sold fresh – after 10 days of maturation. The cheese has a mild taste, but develops a slight goat taste over time. The cheese is cut into ‘pieces of cake’.

Bread
Baguette is perfect, can also be a sesame baguette.

Eat
When ripe, at room temperature with bread. Thinly sliced, also served as an aperitif. Should be taken out of the fridge 30-45 minutes before eating.

Drink
Of course, a white wine from Touraine would be ideal, e.g. a Valencay. Sauvignon Blanc grapes are exclusively fermented in white. A good alternative would be a light Sauvignon Blanc from Styria, e.g. from the Klug winery.

Cheese Family: Soft cheese with a natural rind

Further information: http://www.aop-sellessurcher.com/

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