Brie de Melun: The wonder of Fromage – unveiling one French cheese at a time
The category of Brie encompasses many different cheeses – there are only two AOP cheeses in Ile-de-France: Brie de Meaux and Brie de Melun.
The category of Brie encompasses many different cheeses – there are only two AOP cheeses in Ile-de-France: Brie de Meaux and Brie de Melun.
Sainte-Maure-de-Touraine: the biggest goat’s milk AOP cheese in all of France, with 7.5 million tons produced every year.
It would be easy, in spotting a downy, barrel-shaped Chaource, to confuse it for double-cream Brillat-Savarin. I’ll admit I’ve done it several times before, and Lionel Dosne of the Ferme des Tourelles quickly reassures me I’m not the only one.
Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.
Neufchâtel isn’t well-known outside of Normandy, as little is produced: about 1700 tons per year, as compared to 60000 tons of Camembert.
"While we love Maroilles, with its assertive aroma and bite, it can be a tough one to wrap your head around, at first."