France is rightly famous for its cheese, but the sheer variety on offer can be perplexing. Which cheese is best for an alfresco picnic? Which is tastiest with a glass of wine? Which will add a luxurious touch to your special dinner?
If you’re a fromage novice, don’t worry: BonneBouffe is here! We’ve picked a few classic cheeses from our range to get you started on your journey of discovery.
Camembert & Brie
From Normandy in northern France, Camembert is one of the best-known and most-loved French soft cheeses. It’s wonderful just on its own, served at room temperature with crackers, a white or light red wine, and a handful of grapes or fresh figs. It’s also a satisfying baguette filling, whether with cranberry sauce, bacon, salad, or whatever you prefer.
If you’re planning a dinner party or just want to treat yourself, baked Camembert is a low-fuss dish that’s easy to dress up with different toppings. You’ll find lots of ideas online, but this selection is a good place to start. If you like Camembert, you’ll probably also like Brie – it’s a little creamier and can be used in all the same ways.
Bleu d’Auvergne & Roquefort
Bleu d’Auvergne is a creamy blue cheese made with cow’s milk. It’s often compared to the more powerful Roquefort, but it’s unique (and delicious) in its own right. Bleu d’Auvergne is an excellent blue cheese for those who prefer a milder taste, or who simply want to savour a piece of south-central France. It’s excellent spread on crackers, in a salad, or as part of a pasta sauce, soup, or quiche. It also pairs very well with quince jelly.
If you like Bleu d’Auvergne and want something a little more powerful, try Roquefort. This sheep’s milk cheese packs a great punch, and it makes a fabulous – and very easy – sauce for steak.
A comforting winter dish from the Savoie region, tartiflette requires just a few ingredients: potatoes, onions, lardons, wine and, of course, cheese. It’s usually made with the mighty Reblochon, though you can also buy cheese made especially for tartiflette.
Although tartiflette is a beloved staple in Savoie and beyond, it’s actually quite a recent invention. It tastes luxurious but it’s very simple to make – why not give it a try?
From the Loire valley in central France, Cabrissac, an ash-covered soft goat’s cheese is a brilliant addition to your cheeseboard. Mild enough to pair with a range of wines, its distinctive nutty flavour adds its own special note without overpowering the other elements.
If you’re after something stronger, try Cremeux de Bourgogne with truffles. This rich and creamy cow’s milk cheese is shot through with earthy truffle shavings. To add to the decadence, it goes very well with champagne.
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