French cheese


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  • Nice presentation!! Was reading a report few days back. Curious to know what would be the French cheese market's contribution?
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French cheese

  1. 1. Fromages de FranceFromages de FranceShreya chakraborty,Arnab Kundu
  2. 2. It is also said that there is adifferent cheese forevery day of theyear““Un repas sans fromageUn repas sans fromagecomme un journée sanscomme un journée sanssoleil.soleil.""( Any meal withoutcheese in it is like a day withoutthe sun in it.)““The land of 300 cheeses”The land of 300 cheeses”
  3. 3. Types of French CheeseTypes of French Cheese(Les huit familles de fromage)
  4. 4. French cheeseSoft Cheeses with Natural Rind(Fromages à pâte molle aveclécorce naturelle)Fresh Cheeses(Fromages frais)Soft Cheeses with Washed Rind(Fromages à pâte molle avec lécorce lavée)Pressed Cheeses(Fromages pressés)Pressed and Cooked Cheeses(Fromages pressés et cuits)Goat Cheese(Fromage de chèvre)Blue CheesesProcessed cheeses
  5. 5. Appellation dorigine contrôléeThe appellation dorigine contrôlée(AOC) , which translates as"controlled designation of origin",is the French certification grantedto certain French geographicalindications for wines, cheeses,butters, and other agriculturalproducts, all under the auspices ofthe government bureau Institutnational des appellations dorigine,now called Institut national delorigine et de la qualité (INAO).
  6. 6. 1.) Standardization of Milk2.)Souring (Curdling) of Milk 3.) Shaping the Cheese4.) Ripening the cheeseCheese Making Process
  7. 7. some of the mostpopular Frenchcheeses availableworldwide
  8. 8. embertembertmbert Making: Made from pasteurizedmilk. At the beginning of its ripening,umbly and soft and gets creamiertime (usually 2-3 weeks).n of origin - Normandy- a dry white rind with a creamyw interior- a milky, melting flavor that lingershe mouth(Its taste depreciatesically when heated)re - soft, creamy and runny.
  9. 9. oquefortoquefortquefort Making- made from the ewes milk,e processing of the curd, thenicillium roqueforti” andn the maturation in natural cavesgion of origin - Roquefortor - white with blue markingsste - a subtle creamy taste with a salty finish.xture - not quite hard, but not runny eithersemi-hard texture
  10. 10. ComtéComtéOriginal ingredient - unpasteurized cows milk,specifically the Montbéliard cowsRegion of origin – Franche-ComtéColor - dusty brown exterior rind,yellowish interiorTaste - less salty, rather sweet and feelsa bit nuttyTexture - can be classified as semi-hardto hard
  11. 11. some other cheeses..some other cheeses..
  12. 12. Cheese and wine couplings:
  13. 13. Cheeses and White Wine Matching:Cheeses and White Wine Matching:1)Rieslings with hard cheeses like Fol Epi and Etorki2)Sauvignon blanc wines with Ile de France Goat Cheese3)Jura Whites Wine lle de France Normandy Camembert4)Sauternes with Ile de France Roquefort
  14. 14. 1)Port wine and Fourme d’Ambert cheese2)blue cheeses with wines from the Côtes de Pruvence andRhone regions3)A rich Merlot with Etorki cheese4)Cahors wines and Monbazillac wines with Camembert5)Pinot Noir with Ile de France BrieSome red wine and cheese pairings:Some red wine and cheese pairings: