French Cheeses

Cheese is made from mostly from cow, sheep and or goat milk. In pasteurized milk, germs and bacteria are destroyed. It is heated up to seventy-two degrees for twenty to thirty seconds.

In Corsica, there are a variety of cheeses that are sold there. Some of the cheeses sold there are Niolu, Bruccio, Casgiu Merzu, Alzitone, Montatimu. All these cheeses that were named are made from sheep milk.

I find the cheese called bleu d’auvergne very unique because it is made from raw cow milk called Puy de Dome. Usually it takes the form of a wheel when it is sold. It is veined with blue mould. The season for indulging is from springtime to autumn. The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. In 1975 it was granted an AOC certification.

In France, cheese is considered to be very popular. The unit of measurement the French use to sell cheese is kilogram. This tells use that French people eats a lot of cheese.

Here are some recommendations on how to choose, to display, to conserve, and to enjoy cheese.

1. A cheesemonger will offer you this or that sort because it is splendid: trust him
2. Vary your cheese board when making up, so as to please everybody.
3. Never take rinds away before serving the board, it could offend connoisseurs.

I would like to taste Saint Felicien because it says that the season for indulging is spring and autumn. It is soft and palish.

SAINT FELICIEN