Wednesday, October 31, 2012

Brie Plus Bleu Égals Camembert?!


Camembert


     Camembert is a cheese that originates from Camembert, Normandy, in Northern France, the area from which its name is derived.  Camembert is made from cow's milk, unpressed, for at-least 21 days, becoming creamier the longer it is aged.  It is very salty and has a taste similar to that of moldy cheeses.  It is typically served with a baguette at room temperature.  It is also good with fruits and nuts.  The best wine to have with Camembert would be Red Bordeaux.  It is a more common cheese and is easy to find anywhere.

     J'ai adoré le camembert! Il avait le goût du fromage bleu et de brie. Il avait un goût fort, mais était crémeux. Je pense que je vais l'aime mieux avec la baguette. Je le recommande à ceux qui aime le fromage bleu ou brie.

Cutest village!
Le plus mignon village!

Bibliography:
websites:
pictures:
http://oldwayspt.org/blog/oldways-normandy-camembert-and-calvados
http://natim4286.blogspot.com/2012/05/camembert-france.html

Meule de Savoie: Directement de la Vache


The Meule de Savoie cheese originates from a cheese hotspot in France: the French Alpes. It is specifically from the Rhône-Alpes region. It is made from raw cow’s milk, making it a cow cheese. It is enjoyed because of its combination of saltiness and fruitiness. It has a smooth texture that melts in your mouth, then it leaves you with a fruity aftertaste. Meule de Savoie is traditionally complemented by a red wine, especially Pinot Noir. Many French people also eat the cheese with fruit like grapes or pears, or they place it on a sandwich, or they eat it by itself.




J’aime la Meule de Savorie parce que elle a un goût fruité. Elle est tres salé aussi. Elle est un fromage dur français, mais elle fond dans votre bouche. Elle a une texture crémeuse et une odeur plaisante ça aggresse votre nez. J’aime fromage italien plus que fromage français.



Sources:

Fleur Verte: Moelleux et Frais

"Green Flower"


 

Fleur Verte is a soft, creamy cheese made in Perigord, France. It is a fresh cheese, only aged for four days, giving it that soft texture. The cheese can be cut with just a butter knife. It is about a five pound wheel, coated in thyme, terragon, and pink peppercorns. The taste is not strong, but it isn't simple like Brie. It has a slight tangy, lemony flavor. The milk used in Fleur Verte is goat, unlike many of the other cheeses that are made from the milk of a cow. Janet Fletcher suggests that one eats it with "a beet salad with raspberry vinegar, a roast chicken, some Nicoise olives and a bowl of soft greens" (SFGate). Some other ideas are a simple bread with the cheese or pizza with the cheese melted on top.





J'aime Fleur Verte! C'est très moelleux et crémeux. Fleur Verte fait bon bruschetta avec pain croquant.

Le saveur est unique et je recommande achat. C'est diffèrent de autre fromages je goûté. Je n'attend pas partager avec tu!




moelleux - soft
crèmeux - creamy
croquant - crunchy
saveur - flavor
partager - to share







Gruyère: Le fromage de Suisse


Gruyère: By Jordanna (insert French accent here) Segal! 

Gruyère originates from Switzerland in Europe. It is a cheese that is yellow, solid, and named after the city of Gruyères in Switzerland! It has a typical aging time of about 5-12 months! The source of milk is from Cows. It has a sweet but salty taste. It is generally eaten with omelets, baguettes, quiche, soup, and dessert. It can even be eaten by itself to make a small, yummy, tasty, nutrient filled snack. It is a common cheese in the grocery stores of America, or at least in the specific region of Charleston's downtown Harris Teeter store. 








Je n’aime pas le Gruyère. Le saveur est mauvais. En general je n’aime pas du fromage, mais ma mère adorer le fromage.  Ma mère dit le fromage être mild et sharp. Le odeur est très mauvais. 

Sources!: 

Websites!: 

http://en.wikipedia.org/wiki/Gruyère_(cheese)

http://www.ifood.tv/blog/how-to-eat-gruyere-cheese




St. Nectaire by: Morgan Hunter


 

St. Nectaire: Si quelqu'un va vous traiter là-bas, ils vont toujours vous dire à propos de St. Nectaire



Ce fromage est fait à partir de Auvergne centre de la France. Ce fromage est fait à partir de lait de vache. Ce fromage a une texture soyeuse. Il a un goût de noisette et champignone. Ce fromage se mange avec Beaujolais ou un Pinot Noir.

 

This is the region from where St. Nectaire is made from.

 

 

Ce fromage a une texture douce. Ce fromage a une saveur douce. Il n'a pas eu une forte odeur de fromage. Je pouvais goûter les champignons. Je pouvais goûter noisette aussi. J'ai vraiment aimé le fromage.




Boursin: Ciel dans Papier Aluminium


Created in 1957, Boursin cheese was cheese maker François Boursin's take on a popular French party dish, fromage frais. This recipe let guests create their own cheese and then mix it with freshly picked herbs. Boursin originated in the region of Normandy, but eventually became the first flavored cheese to be sold throughout France. Made from cow's milk and cream, the original Boursin cheese was also seasoned with garlic and fine herbs. The cheese's creamy texture and savory seasoning were soon its trademark. As the cheese grew in popularity, it was used to add flavor to countless recipes. Different variations of traditional Boursin were also produced. Despite this, the traditional "Garlic and Herbs" flavor is still the most popular, usually eaten with crackers, grapes, or spread on toasted baguette.




J'adore Boursin! Il est très savoureux et j'aime la texture crémeux. Quand je visite mes grands-parents, je mange toujours ce fromage. Nous mangeons il avec une baguette ou raisins. Un petit peu de Boursin est délicieux. Il est très légère et mousseux aussi. On peut goût ce que l'ail et herbes sont frais. 

Sources:


Brie: Un Fromage Historique

Brie cheese was originated in a French town not far from Paris. The oldest evidence of the cheese's existence was in 774 B.C. where it was first tasted in the city of Brie. Though it is now made pretty much all over the world, France is still the main producer. Brie is made from cow's milk. It is not as rich as some of the other French cheeses. Traditionally, Brie is paired with bread and fruit. Cheeses are usually paired with wines of their same region. Brie is paired with red wines such as Beaujolais.


J'ai vraiment aimé le brie. C'était un fromage très doux. Il goute tres different que autre fromages. Ce n'etait pas riche ou net que autre fromages. Je mangeais de encore. 



Sources:



Camembert: Délicieux Fromage




Camembert
Délicieux Fromage



Camembert cheese was first originated in Normandy by Marie Herel. The cheese comes from unpasterized cow milk that is fermented for months to make its hard crumbly texture. Camembert gets its charistic flavor from the amonia, succinic acid, and salt in it. This gives the cheese a very bland and sometimes bitter taste. The cheese also has a very distinct smell that sometimes also smells like ammonia. Many people like to serve the cheese warm to go with apple slices, dried appricots, and crusty baguettes.

The orange shaded area is Normandy wich is where Camembert originated



These are some examples of what can go with the cheese


Je nai pas comme fromage beaucoup. J'ai comme le fromage sur des sandwichs. Camembert n'a pas bon gout. Camembert aussi sent mauvais. Je voudrais brie fromage le plus.

Sources:

Pont l'Eveque: Le Fromage Sacrée

   
     From twelfth century monks comes "d'Angelot," or the cheese "of angels," as it may be translated. A strong-scented cheese, its flavor highly contrasts the fungus-like aroma it produces. A creamy milk-made texture and soft rind have continued to provide a consistently beneficial consumption for all lovers of "fromage." Often, it is eaten at room temperature, and does not necessarily need any other components, although crackers and wine are a classical tradition. According to ancient historical manuscripts, one monk claimed that any fine meal should conclude with this cheese. Its origins lead to the city-state of Normandy along the northern area of the English Channel, almost parallel to London, England.  In fact,  its unique and classic nutty flavor have earned it the name of the village it was most popularly produced in: Pont l'Eveque. There, (as seen below) along its North Eastern border lies Pont l'Eveque, where its cheese became exceedingly popular in the 17th century. Soon after, as France became a well-established center of finery, "d'Angelot" met all the criteria of one refined food its home country would be known for among thousands of others.



     When sampling this cheese, I personally experienced the unappealing smell it produced foremost. However, as cheese ages, I kept my mind open to tasting all that was presented to me, strong or not. I was exceptionally pleased to find that the flavor was both rich and nutty. Its soft texture was not too creamy or hard, and surprisingly the aroma it produced only added to the subtle hints of France I could literally taste on my tongue. As the monk originators claimed, Pont l'Eveque was truly "sacrée!" France should be proud to own up to such a decadent food. 


For more information on Pont l'Eveque or to view sources follow these links:







Tuesday, October 30, 2012




Boursin: Une Nouvelle Torsion Sur une Vieille Tradition



            The history of Boursin cheese begins long before it actually came into existence.  In Normandy, France there is a long history of making fromage frais, to the point where it is a staple of traditonal cuisine in the region.  Fromage gras is made by taking a seasoned cheese and mixing it with fine herbs. Using this dish as inspiration, Francois Boursin, a cheese maker himself, would develop a new cheese.  In 1957, he released what he would undoubtedly become most known for, Boursin Garlic and Fine Herbs.  It was a smashing success.  Popularity for this new cheese spreaded like wild fire in France, and it became the first flavored cheese to be sold throughout France.  Boursin did not stop there, though, three years later he came up with a pepper-flavored Boursin cheese, and he gained an even larger following. Today, Boursin cheese is sold in over thirty-five countries across five continents.  So, though it may be a relatively recent development in the history of cheese, it appears Boursin is here to stay.


           The flavor of the cheese is incredibly rich.  Also, by the nature of its composition it has a moistness that most cheeses lack.  I enjoy this aspect because if I'm at a party it is nice to have a cheese that does not make me run back to the punch bowl to quinch my parched throat.  The garlic taste is very apparent as well, which I like.  Overall, it is a fantastic tasting cheese, and one of my personal favorites.  The one draw back is how filling it is, for if you are not careful you can easily become stuffed with it before dinner







http://www.thriftyfoods.com/EN/main/cook/tips-tricks/cooking-tips/cheese/history-boursin-cheese-20100210.html