French Cheese Regions: The Ultimate Guide

When it comes to French food and individual French cuisine one can appreciate it's diversity, unique flavor, and overall essence. The "land of the franks" also known as France possesses a very authentic, yet refined cuisine. There is one thing that is certain, France is known for possessing a numerous array of popular cheeses around the globe.

Whether it is an individual dish, a salad, or dessert, French cheese is more than likely to be used. Whether French cheese is pair with the finest wine or your favorite dessert, French cheese remains to be as fluent, as the individual who loves it and appreciates it, as a result.

In the heart of Burgundy one of the most popular foods is an unique cheese based pastry called the "gougere" which consists of an array of cheeses. Some individuals refer to gougeres as "cheese puffs". Although the gougere is considered to be more on a "finger food" you can create a meal using a round pan.

The most common of cheese used to make the gougere is "gruyere", which is hard cheese that originated from the Swiss food persuasion. What makes the gruyere so amazing is the fact it melts perfectly and can be used in a variety of french cuisine.

Another popular cheese (which, in my opinion is very similar to other French cheeses such as Beaufort and Gruyere) is "Comte" semi-hard cheese. Although it is not pasteurized, this fluent cheese possesses the highest production rates of all French "term of controlled origin" cheeses. If you are one who appreciates a cheese for it's unique taste more than it's aroma, you are destined to enjoy "Morbier" cheese.

The morbier cheese is not the best smelling cheese, but it possesses a rather unique taste that is strong. Some theorists say that the cheese possesses a bitter aftertaste, but I think the entire cheese has more of a bitter taste. One of Burgundy's finest cheeses remains to be "Chaource" which is on the same wavelength as Brie cheese, as it is creamy, yet crumbly in content and possesses a rather light, yet fluent acquired taste.