There are around 400 distinct types of French cheese, but within each type there can be many varieties, leading some to claim there are closer to 1,000 different types of French cheese. Most of the variation is due to the production; many cheeses are made in small batches by several different producers, each resulting in slightly different flavors and textures. The French have eight categories, or "families," for classifying cheese, from fresh cheeses to processed cheeses.
Fresh Cheeses
These cheeses can be made from goat's milk, sheep's milk or cow's milk, and are white with a high water content. You would not see this type of cheese on a platter or cheese cart, but instead as an ingredient in a dish or sometimes eaten like yogurt. The two most popular brands of fresh cheese in France are Brousse, which comes from Provence, and Petit Suisse, which is often sweetened with sugar, honey or fruit.
Soft Cheeses with a Natural Rind
These soft cheeses are often served after the main course, and have a dusty-feeling surface. Usually made from cow's milk, this category includes popular cheeses like Brie, Camembert and Neufchatel. To achieve the rind, this cheese is aged for about a month.
Soft Cheeses with a Washed Rind
Another type of soft cheese, these cheeses are washed to prevent mold from forming on the rind. They are also made from cow's milk, and are usually served on cheese platters and carts. Popular varieties include Munster and Reblochon.
Pressed Cheeses
These cheeses are pressed during production to remove excess moisture. The pressing occurs before the cheese is aged, and during the aging process the cheeses are washed and turned to develop an even rind. One popular type of pressed cheese, Cantal, is allegedly the oldest cheese in France; Cantal is made in the Auvergne region, where it has been produced for over 2,000 years.
Pressed and Cooked Cheeses
This type of cheese is also pressed, but before pressing begins the curd is heated for an hour. After it is pressed, the curds are aged in large cylinders for long periods of time. These cheeses are typically used for cooking, and include Gruyere and Emmental.
Goat Cheeses
Goat cheese, or chèvre, is very popular in France. Some types of goat cheese fit within the other categories, but with over 100 varieties the French granted chèvre a category of its own. Goat cheese can be hard or soft, and is sold in a wide variety of shapes and sizes.
Bleu Cheeses and Processed Cheeses
Most bleu cheeses are made from cow's milk, with the exception of the popular Roquefort Cheese, which uses sheep's milk instead. Characterized by the blue veins that run through it, this cheese is often served on a platter after the main course. In addition to Roquefort, Bleu de Bresse is a popular variety. Finally, processed cheese is a blend of other types, mixed with seasonings and sold in small portions to spread on crackers or bread.
Tags: made from, cheeses made, from milk, made from milk, These cheeses
