Cheese is made with milk
or pasteurized milk, farm made or mass produced. They use milk from cows, sheeps and goats. Pasteurized milk is heated up to 72celsius for
20 to 30 seconds which annihilates any pathogens: germs. Then the milk is seeded again with lactic bacteria, in order to restore the flora indispensable
for maturing the paste.
Different kinds of cheese are produce in all parts of France. One specific
part is the Center-center-East of France. The cheeses that are produce in the Center-center-East are Crottin De Chavignol, Chabichou, Pouligny-Saint-Pierre
and Epoisses. The cheeses that are produce from cow milk are Langres, Cendre,Feuille de Dreux, and Olive Cendre. The cheeses that are produce from goat milk are Bouchon De Sancerre, Levroux, Saint-Maure and Valencey.
One particular cheese that I saw was the Brie. Brie is round and it's white. Brie is made with cow milk, so it's soft.
Here's some recommendation on how to choose, to display, to conserve and to enjoy cheese:
1) Don't lay in amounts of cheese, for it could lose it's properties
2) The taste of cheese depends on seasons mainly
3) For cooked cheese, white wine or full bodies red wine
4) For goat milk cheese:dry and fruity and light wine
5) Never take the rinds away before serving the board, it could offend connoisseurs
6) Cheese could be served with various bread: a slice of roasted bread will enhance the flavour of livarot or a Selles-Sur-Cher. But a "Neufchalet" or a "chaource" will blend well with fancy bread, put butter also.
Ensuite nous avon dans classe de français boum fromage. Cette sont genre du fromage nous avon goûte: Brie D'amir, couturier, St. Necaire, Munster, Le Charollais, Doux de montagne, Port Salut, Banon de Chalais sous Feuville, coeur de Lion, Bleu d'auvergne, Palet Ardechois et St. Andre. Je préfèré tout les fromage except le palet et bleu d'auvergne. Le palet et Bleu d'auvergne était degoûtant. J'appris du fromage français est le fromage français tres forts.
