The word cheese is derived from the Latin caseus, but no matter how far we go back in time, there is evidence that cheese came into being in prehistoric times.

This food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process and in warmer weather the milk would curdle faster than in the cold.

There are over 500 hundred types of cheese produced in France.

Cheese is a solid food made from the curdled milk and different styles and flavors of cheese are the result of using different species of bacteria and molds, different lengths of aging and levels of milk fat, differing processing treatments and different breeds of cows, goats and sheep. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses.  Whether the milk is pasteurised may also affect the flavour.

Glossary of Terms

Affinage (Maturing) -  Is the period required for the biological ripening of the cheese.
Cheeses are put in ripening rooms or cellars where the hygrometry level and temperature are strictly controlled.
During this period, which may take a few days to several months, depending on the type of cheese, it may be brushed, washed, coated with ashes, or turned.
This is when it acquires its final taste.
Affinage may be short for soft cheeses (12 to 21 days) or much longer for some pressed cheeses (for instance, at least 6 weeks for emmental, 4 months for Comté, and often 9 or even 18 months for extra mature mimolette!)


AOC - "Appellation d'Origine Contrôlée (Designation of Controlled French Origin). This prestigious designation is reserved for the elite of French traditional cheeses, currently numbering 35, which includes Roquefort, Camembert de Normandie, Comté, Reblochon, blue cheese from the Auvergne or the Causses, Crottin de Chavignol, and numerous other cheeses that form the basis of France's cheese heritage.
They are characterised by their link to the local area, in other words they owe their essential qualities to the geographical place they are produced in as well as the local tradition.
These cheeses are defined in a Decree published in the French ""Journal Officiel"" describing the designation area, the standards applying to the production of the milk and cheese, as well as the form and duration of the maturation. These production criteria must respect ""constant, faithful, local"" customs for the AOC to be awarded, to show their anchoring in the local area and tradition.
 

Appellation cheeses are managed by inter-professional trade associations that bring together milk and cheese producers. Their specific role is to control the quality of the finished products in tasting committees that testify to the products ' compliance with the AOC criteria."


Bloomy Rind - A bloomy rind is a rind with a downy appearance ranging from white to golden. This is due to the presence of a fungus, penicillum candidum, which is sprayed on the surface of the cheese after draining and salting to help develop the taste of the cheese during maturing.

Farmhouse Cheese - Refers to a cheese which is made on the farm with the milk produced there.


Pasteurised - Describes milk that has been heated to 72¡ for 15 seconds, then rapidly cooled down to 4¡, to kill unwanted germs.


Pressed Cheese - Refers to a cheese whose curds are pressed during moulding to eliminate as much whey as possible (e.g.: saint-nectaire, tome, reblochon).

Washed Rind - A washed rind is a rind that has undergone washing and scrubbing during maturation to help develop a coloured, damp looking flora (e.g.: Munster, Livarot, Epoisses).

Useful Information

Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.

Cheese should be wrapped in the waxed paper and placed in a loose-fitting food-bag so as to not lose humidity and to maintain the circulation of air.

Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.

Cheeses contain living organisms that must not be cut off from the air, but it is important not to let a cheese dry out.

Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.

Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.

Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

Generally, cheese blends well with wines from the same region of origin.

For cooked cheese, choose white wines, or full bodies red wines (such as Arbois, Saint Emilion).

For blue cheese, choose light red wines (Morgon).

For soft cheese, or blooming pastes, red tonic wines (Pomerol, Médoc, chinon).

For washed cheese, full bodies red wines (Morgon, Chateauneuf-du-Pape).

For cream cheese, white wines and sweet rosés.

For goat's-milk cheese - a dry and fruity and light wine.
 

There are many utensils for cutting cheese but one rule is most important. Always use one clean knife per different cheese. French Cheeses are very sensitive and can easily take aroma and taste from one another.


The French have a particular way of cutting the cheese that they eat on a daily basis, mainly because there are so many different varieties, shapes and sizes. Every dinner concludes with a serving of cheese and dessert to cleanse the palate.