This heady tasting semi soft cheese with a dominant blueĬheese flavor is made from sheep’s milk. ROQUEFORT has to be one of the top FrenchĬheeses. NOTE: Cheese fondu mixture should be help at a temperature warm enough to keep the fondu smooth but not so hot to allow burning. NOTE: POTATO FLOUR is made by grinding dehydrated The mixture will thicken and the wine will blend in with the cheeses. The cheese will begin to melt and the wine turns milky a mass will form in the middle and the wine will be separate.Ĭombine the potato flour with the 2 tablespoons of wine pour in little by little while beating. Pour in the dry white wine and season with pepper and nutmeg.Īdd the cheeses and bring mixture to a boil whisk over heat 8 to 10 minutes. Rub inside of fondue pot with cut sides of garlic clove. ½ Teaspoon potato flour mixed with 2 Tablespoons white wine.Temperature during the making so are less perishable than other cheeses. They may contain butter, cream or milkĪs well as herbs, spices, fruits or nuts. Mild, meltable and spreadable blends of one or more types of cheese The types of French cheese in the FONDU FAMILY are Is Boursin its mild and delicate flavor goes well with fresh baked
Variety and many are seasoned with spices or laced with fruit.
That are a direct descendent of French dairy farms. These result in beautiful in beautiful loaves of cheese which are softĪnd creamy to firm and tangy. They are injected with aįlavor producing mold during the curing process and are aged in caves. Varieties are made from sheep or cow milk. Most famous of this cheese is Crottin de ChavignolĪre easily recognized by their blue green veining. These cheeses areĮasily molded into small rounds. These cheeses in a wide variety of shape and sizes. This is aįarmhouse cheese with a rustic, smooth and tangy flavor. Intriguing cheeses, some made exclusively from milk of goats. Types of French cheese in the CHEVRE FAMILY are An example of these is MimoletteĬheese, made from cow’s milk and traditionally produced around Lille, Produced in the mountain region of France. Most of these cheeses with small holes in the texture are The types of French cheeses in the SEMI HARD FAMILYĪre firm but supple to touch. The curing process, the rinds range in color from yellow to brownish All these cheeses are wax coated and washed with curing solutions Many of these cheeses areĬalled monastery cheese which were created in the middle ages by the AnĮxample is the Chabichou du Poitou slightly harder than the softĬheeses with a high percentage of moisture. The types of French cheese in the SEMI SOFT CHEESE FAMILYĪre smooth and buttery with a firm texture but tender to tough. In salt water to thicken the crust, maintain moisture and to produce Ripened cheeses but are cured two or three times longer. This family are of the wash rind type which begin as traditional soft Percent) actual fat composition is 20 to 35 percent. Because of their high water content (50 to 60 Have at least 60 to 72 percent butterfat compared to 50 percent for Group includes the ultra rich double creams and triple creams which An edible signature snow white rind coversĮach of these which have a creamy silky interior cheese texture. The SOFT RIPENED FAMILY includes the most popularĬamembert and Brie cheeses.
0 kommentar(er)
