Did you know there are some 1000 varieties
of French cheese? We all know the French love
their cheese and I'm sure you ask any French person they'd probably be able to
name all of them! However, if you are
more of a cheese novice then here's a few favourites, most of which can be
found in your local supermarket and some tips on how you can use them in your
cooking or as a complement to your meal.
Bon appetit!
Boursin -
Hailing from Normandy, you may remember the well known ad for this cheese, "du
pain, du vin, du boursin." This is a
soft, creamy cheese infused with herbs and works well spread on toasted crusty
white bread, in a jacket potato or even rolled in some chicken breast then
wrapped in bacon and roasted in the oven.
Mini-pave -
this is what is known as a washed-rind cheese.
Hailing from the well known wine region of Alsace, the cheese rind is
washed in white wine allowing the cheese to take on a distinctive yellow
texture and keep it soft. It can have
quite a piquant, pronounced flavouring.
I like this best on it's own on a cheese board with some grapes,
crackers and a cool glass of wine.
Chaume - a
well known cheese that you've probably seen in the supermarket. It is produced by Bongrain and hails from the
Dordogne. It has a golden-yellow rind
and quite creamy, yet solid consistency.
This cheese works very well alongside caramelised apples or with a sweet
red onion marmalade. It also works well
on crostini as a warm canape, top the crostini then lightly melt in the oven
and top with some spicy salsa.
