French People and Their Obsession With Cheese
How can something that smells so bad taste so good?
There are more than a 1000 sorts of cheese in France alone and it represents centuries of pure French traditions! No wonder the French use the expression "en faire tout un fromage" (to make a cheese out of it) to refer to someone who blows things out of proportion! In this post, we are presenting you with 5 of our favorite French cheeses. Learn how they came to existence and how you can cut and eat them. Enjoy this post and remember to "let them eat cheese!"
1. Le Fromage de Roquefort
Credit: Cyn Furey
Ah, le Roquefort! Easily recognizable by its blue-greenish dots in a white body, this cheese is part of the blue cheese family. Roquefort is a town located in the Landes, in the southwest of France. It dates back to the 12th Century when people already used the Caves of Roquefort to salt and affine their cheeses. The legend says that a shepherd left his cheese sandwich in a cave in Roquefort to court a young and beautiful woman. After chasing her with no results, he came back and found his sandwich with blue dots in it. Roquefort was born. Wether you believe in the legend or not, Roquefort cheese is now an AOC & AOP cheese, meaning that if the cheese is not made in the caves of Roquefort, then you cannot call it Roquefort. It is the champagne of the cheeses!
How to eat it?
You can eat Roquefort cold in a gaspacho or on a tartine with a touch of butter. Or, you can eat it warm as a mushroom stuffing.
How to cut it ?
Roquefort is part of the blue cheeses and need to be cut in quarters.
2. Le comté
Comté cheese dates back to the 13th Century. It is derived from the Gruyère cheese that was introduced at the end of the 13th Century. Comté is a cheese made from cow milk and is from the region of Franche-Comté. During the Middle-Ages, winters were long and hard. People had to think collectively how to get through the rough winters. It forced farmers to work together to better use the provisions that they could get over the summer. Indeed, cows were producing a lot of milk over the summer and then less during the winter. People would therefore make huge wheels of cheese that would require over a 130 gallons of milk (500L) to produce. Farmers had to work collectively to bring together those huge amounts of milk so they organized as "cooperatives". Comté is a symbole of farmers working together so they could survive the winter.
How to eat it?
Comté can be enjoyed cold with a piece of bread or warm in any dish you like. It is preferred with chicken and beef or even with cod fish.
How to cut it?
Because Comté comes out of a huge wheel, the slices of comté you will get will be long. You must cut the heart of the wheel in long slices and then you have to cut the rest from the center to the crust.
3. Le mont D'or
Photo Credit: Arnaud 25
Mont D'or is probable everything you can imagine about cheese. Warm, melty, lovely cheese that you add to a meal to make it as decadent as possible! The most ancient form of this cheese dates back to 1280. Unlike Comté, it does not require a lot of milk to make because it is mostly made during the winter. Mont D'or only needs less than 2 gallons of milk to be produced. This is why it is a soft, rich and seasonal cheese from Franche-Comté as well! Because of its consistency, the cheese is encircled with a "belt" made out of a specific wood, usually spruce.
How to eat it?
Mont D'or can be easily spread on bread or you can take it up a notch and the cheese becomes your own portable fondue! Just warm up the cheese case (made our of spruce, of course) and then remove the top crust and dip! It becomes a "boîte chaude"
How to cut it?
Because of its consistency, it is hard to "cut" this cheese. It is recommended to remove the top crust and serve it with a spoon.
4. Camembert
Photo Credit: NJGJ
Camembert is probably the most popular cheese in modern France. It was created in the 18th Century in the Town of Camembert in the northeast of France. According to Pierre Androuët, this mix between curd cheese and brie became popular after Parisian tourists brought it back to Paris for people to enjoy in the 18th Century. Camembert was so good that it became part of the food rations for soldiers during the First World War, helping growing its popularity. Not only is the cheese popular but the box in which it is kept also is! People who collect Camembert's boxes are called Tyrosémiophiles. Along with la baguette, Camembert is a symbole of France.
How to eat it?
Simply on a baguette et voilà!
How to cut it?
Just like a cake, in equal parts from the center to the ridge.
5. Beaufort
Photo Credit: Coyau
Le Beaufort is a very old cheese that is produced in the region of Savoie, in Beaufort to be exact. History shows that this cheese was made before the Middle-Ages and continue to be produced today. It is only in 1965 that the cheese produced in the Beaufort region is called Beaufort. This cheese is firm, yellow, and concave. It is an essential ingredient for a Fondue Savoyarde! Cheese fondue is something that everyone loves! Picture a winter night, cold weather outside and a warm pot of cheese in which you dip pieces of bread for you to enjoy... MiamMiam !
How to eat it?
In slices with crackers or in a warm fondue pot mixed with other cheeses such as Gruyère de Savoie, Emmental de Savoie, white wine and pepper!
How to cut it?
Cut it in very thing quarters.
We hope you enjoyed this delicious array of cheeses in French People and Their Obsession With Cheese! We hope you spend a wonderful (French-inspired) fall with your guests. If you are looking to learn more French language and culture, don't forget to check out our French Private Lessons, French Group Classes, and our cultural events at JP Linguistics. Bonne Journée!
Mirabelle Season in France
The history of a beautiful and delicious little plum!
Today's post takes us to the Lorraine Région where one famous fruit, La Mirabelle, announces the transition of seasons from summer to fall. Walking through most markets, French people cannot escape the wonderful "étales" of this yellow, orange, and red plum. Join us through this post which shares the history of the Mirabelle and a few recipes for how to prepare it. Enjoy!
La Mirabelle is a yellow looking plum, quite similar to a cherry in shape but completely different in taste. It was first introduced in France five centuries ago by the Duc D'Anjou & De Lorraine in the XV Century. Mirabelle plums were apparently imported from China and then cultivated in the Lorraine Region, more specifically in the area of Metz. Indeed, the soil and the climate was so good for the development of the Mirabelle trees that the Académie Française officially recognized the fruit as La Mirabelle de Lorraine in 1762 (our French students know that when things are allowed by the Académie Française, it is serious!) Today, Lorraine accounts for 70% of the total worldwide production.
Its nickname is La Petite Reine de Lorraine or "The Small Queen of Lorraine" which is interesting because the word "mirabelle" comes from the Latin word mirabilis which means "beautiful to look at."
Shaped and colored like the sun, the yellow, orange, and red colors of the mirabelle might remind you of warm summer days spent with friends and family.
Tarte Lorraine aux Mirabelles
If you want to try one of the most traditional Lorraine deserts for August, try to make your own tarte following the recipe below (from Meilleur du Chef). It is absolutely delicious and we cannot wait for you to try it!
Image Credit: Chef Philippe of www.meilleurduchef.com
Ingredients:
250g sweet shortcrust pastry ('pâte sucrée')
500g fresh Mirabelle plums (or tinned in syrup)
25g flour
50g crème fraîche
50g sugar
1 egg
Vanilla extract
Steps:
1. Before starting this Mirabelle Plum Tart recipe, make sure you have organized all the necessary ingredients.
2. Make the sweet shortcrust pastry. Refrigerate for a few hours before use.
3. In a flat-bottomed pastry bowl, crack the whole eggs and pour the castor sugar in a thin stream.
To continue reading the step by step process with images click here.
Liqueur de Mirabelles
For all you bartenders out there, let's learn how to make your own Liqueur. This exciting recipe can be used in Kirs or when you have a digestive issue (according to French folklore, L'eau de Vie de Mirabelles can clear your digestive system). This drink is great to use when mixed with a white wine to make a Kir Lorrain. Start brewing yours following the recipe we found from Super Toinette and it is amazing!
Image Credit: www.enpassantparlalorraine.fr
Ingredients:
1 kg of mirabelles
250 Caster sugar
1 L of 45° alcohol for fruits
Steps:
1. Wash, drain , cut in half, leaving the core. Pour into a preserving pan
2. Take the caster sugar and alcohol ...Pour sugar and alcohol on plums and mix well.
Let soak in the tub for 4 days. Cover with a clean tea towel.
3. After four days ...the sugar has melted, stir. Transfer to jars, cap and leave to infuse for at least month.
4. After a month ...Filter with a strainer or a large colander. You can also filter through a clean cloth over a large bowl. Pour into bottles, seal well and store in a cool place. Wait two months before consuming.
We hope you enjoyed this delicious array of recipes in Mirabelle Season in France! We hope you have a wonderful (French-inspired) summer with your guests. If you are looking to learn more French language and culture, don't forget to check out our French Private Lessons, French Group Classes, and our cultural events at JP Linguistics. Bonne Journée!
How to Sip High Tea Like the French
It’s not only for the Brits! Read and learn how the French handle tea time.
I know what you must be thinking...high tea is a British thing, so why are we talking about French? The idea of afternoon tea may have become popular because of the UK, but the rest of the world has taken high tea to their own tables and have created subcultures within. France is no stranger to this 'afternoon amongst friends' ritual, so I've included some of the delightful things you might find at a French spread. Grab a napkin and enjoy How to Sip High Tea Like the French. You might find yourself drooling by the time you finish. À votre santé!
If you have ever sat down for a high tea, then you will know that hours will quickly pass before you while little trinkets, tea and snacks find themselves at your finger tips. In France this equates to such delicacies as an 'olympe' pictured below (a macaron biscuit with candied violet, strawberry and raspberry sweet jelly, violet cream and fresh raspberries). Or classic sugar-powdered Madeleines, crunchy Palmier, or soft and sweet Cannelé. Miam Miam!
Image: pastryapprentice.wordpress.com
Image: lingalog.net
Image: marthastewart.com
Image: oasisdeslones.canalblog.com
Whichever pastry finds its way to your mouth, this delightful sit-down is usually for more than just your sense of taste, it's also one for your eyes! In France, this would mean enjoying places such as The Bar Vendôme, Ritz Paris (now opened after a 2-year renovation), the world famous Angelina (known for the best chocolat chaud in Paris), or the Hôtel Daniel (featuring the highly celebrated pastry chef Sébastien Gaudard). But amongst all of these, possibly the most impressive spot for Serious tea drinkers is Mariage Frères. This shop dates back to 1854 and has a serious take on tea. With classic tea rooms, they are located at 30 rue du Bourg-Tibourg and 17 place de la Madeleine. Make sure to order your cup of tea en Français when you visit: 'Je prendrai un thé noir, s'il vous plaît.' (May I please have a black tea?) and try asking for your seat with 'Est-ce que nous pourrions avoir une table pour 2, s'il vous plaît?' (May I please have a table for two?)
Image: hipshops.com
Of course, learning How to Sip High Tea Like the French would be nothing without a few glasses of French humor. However, for most Americans, French humor is often misunderstood. To shed some light on the topic, I've included a few pointers below to help guide you.
Generally, French humor is oriented towards others rather than towards the speaker. This is less nonsensical than English humor and perceived as more cruel. It is never self-deprecating, rather it is combative, fueled by ridicule and mockery and it needs a target. The French are great at teasing, which contribute (for naive foreigners) to their reputation of being rude.
The French love jokes about sex and bodily functions, which your will often hear in the most unexpected (for Americans) contexts. This would include situations such as a dinner table with well-educated people.
A frequent form of humor is to exaggerate excessively in order to illustrate something's falsehood. Being too literal comes off as plain silly for the French.
Puns are a very big part of French jokes, primarily because language is so important to their culture. Often jokes are not translatable or hard to follow unless you speak French very well. (french humor points inspired by understandfrance.org)
Whether it be the delicious pastries, the wonderful cafe environments or the conversation, the French have developed their own place in the world of high tea. Next time you take the afternoon to enjoy with friends, try it all with a French twist! Have a favorite spot your recommend for high tea in France? Don't forget to post your comments or tips below.