How is the French approach to making cheese different from the American approach?

How do the French feel about American cheese industry?

France is proud, some would say arrogant, of its cheesemaking and condescending toward cheeses made in other countries, especially places that don’t have the centuries-old cheesemaking heritage that European countries make an integral part of their marketing, branding and pricing.

What is special about French cheese?

The most famous cheeses of France are matured over long periods, but some, such as cream cheeses, can be eaten quickly. With 26.7kg of cheese eaten per person per year, the French are amongst the highest consumers of cheese in the world. 2 There are more than 1,000 kinds of cheese in France!

How do the French serve cheese?

Keep it small. Don’t spread the cheese like it’s Nutella, and certainly avoid placing a whole slice of cheese over a large piece of bread. The correct way to enjoy your cheese in France is to gently place a small piece of cheese on a bite-sized morsel of the bread and then put it nicely into your mouth.

Why French are obsessed with cheese?

Regular, early exposure to a wide variety of flavours, textures – not to mention some very funky smells – turns each generation of French children into adult connoisseurs. This is why French people love cheese so much.

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What makes American Cheese American?

What is American cheese? Well, as you might have guessed, it’s not actually cheese—at least, not legally. The FDA calls it “pasteurized processed American cheese product.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk.

What does French cheese taste like?

Its creamy, velvety interior is so dense that it could be white-chocolate fudge. When it is two weeks old (or young – jeune), the semi-soft cheese is sweet with a touch of salt and lemon. After six weeks of aging (affiné), the taste intensifies with mushroom and goaty flavors.

Why is French cheese different?

It’s orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar. This slightly-cooked hard cheese is produced, obviously, in the Pyrenees – though it does not benefit from an appellation contrôlée label.

How is cheese made in France?

French soft cheeses are traditionally made by combining raw cow’s milk with lactic acid bacteria in a process called curdling. The curd is then placed drained in moulds before being salted and dusted with penicillium to create an external white mould called ‘the flower. ‘

How do the French store their cheese?

Wrap the cheese in the wax paper they give you at the fromagerie, not in plastic wrap. Plastic wrap doesn’t allows the cheese to sweat.

How often do the French eat cheese?


In France, the traditional time to eat cheese during a meal is after the main dish and before dessert. Yes, it gets it’s own course, though you can eat it in lieu of dessert also if you wish. French people don’t eat cheese at every meal– it’s more common during dinner and weekend lunches.

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Do the French eat a lot of cheese?

The typical Frenchman (or woman) will eat a whopping 25.9 kilos of cheese each year. That’s enough to make the French the hungriest for cheese in the world, according to a 2013 report by International Dairy Federation. … And of the 96 percent of French people who eat cheese, 47 percent of them do it on a daily basis.