FOOD NEWS
You Have To Try These 16 French Cheeses At Least Once
BY FLETCHER HUNTLEY
Pont l'Évêque
Pont l'Évêque is a buttery cheese formed as a square block instead of a round wheel. It tastes sharp and funky with a hint of grassiness that intensifies with age.
The milk used to make the cheese must come from cows that graze for at least six months a year in the area around the little town of Pont l'Évêque in Normandy, Northern France.
Camembert
This famous soft cheese is traditionally made using raw milk from specific areas of Normandy, France. The untreated milk gives the cheese its intense and complex flavors.
Camembert tastes creamy with a savory, mushroomy tang that intensifies with age. Due to food safety regulations, it must be made with pasteurized milk to be imported into the U.S.
Brie
Known for its buttery interior and bloomy rind, Brie has been enjoyed since at least the seventh century, when King Charlemagne of the Franks deemed it especially delicious.
Brie originates from the town of Meaux in France's Brie region. The cheese has a smooth and rich flavor with a hint of nuttiness that becomes more intense and funky as it ages.
Roquefort
Made using raw sheep's milk, Roquefort has a crumbly, creamy texture. The cheese’s highly distinctive flavor profile is sharp and complex with earthy, metallic notes.
Roquefort is one of France's most famously stinky cheeses, and in order to bear the name, it must be aged in the limestone caves around the town of Roquefort in Southern France.
Comté
Comté originates from the Jura mountains in Eastern France. It has a nutty, grassy, and salty taste, with the flavor varying depending on factors like the season of the milk.
Made using raw milk from Montbeliarde and French Simmental cows, strict regulations surround Comté production, including the requirement for cows to have ample pasture for grazing.