The French and Their Cheese

Since moving to Paris, Melanie and I have learned a lot about French cultures and customs. Assimilation was a big concern before we arrived, and I vividly recall looking at some pictures of France one night and thinking, "We can't do this! How can we live in another country?? Everything is going to be completely... foreign!!!"

On the whole I think my fears were unfounded.  In fact, I've been rather surprised at how similar life is here compared to the United States. When it comes right down to it, people are people. They laugh, they cry, they eat, they drink, they sleep, they are grumpy on Monday mornings and they have a hard time concentrating on sunny Friday afternoons.

Not to say that there aren't a few differences, of course. For example, I learned that it's very important to say "bonjour" when you arrive at work or a shop. And you always want to say "bonne soirée" (or "bon week-end" on Fridays) when you leave. It's frowned upon to talk about money, and of course French people prefer to greet their friends with a kiss on each cheek, as hugging is too intimate.

Another difference between France and the U.S. is the importance of bread and especially cheese. The French absolutely LOVE their cheeses.  It is said that you could have a different kind of French cheese every day of the year and still not try them all.

Cheeses are associated with the different regions in France

I grew up eating Cheese Whiz, string cheese, and extra sharp cheddar.  All pasteurized, of course, as it is illegal in the United States to sell cheese made with unpasteurized milk.  (Somewhat ironically, this process is named after Louis Pasteur, a French scientist.)

French cheeses are almost like a different food group.  They are often made with unpasteurized milk, they are frequently a little (or a lot) stinky, and they almost always have some kind of rind.  When they are served at room temperature, varieties like Camembert and Brie will literally ooze onto the plate.

This is what happens to Camembert at room temperature

We've had some okay cheeses from our local supermarché , but if you want really good French cheese you have to find a decent fromagerie.  The fromagers will not only help you make the best choice they will even ask when you are planning to eat it to ensure that the ripeness is perfect!

Our favorite cheese shop is just up the road on rue Montorgueil

I was at our favorite fromagerie a few weeks ago and I asked the merchant for a recommendation. He thought for a moment and then pointed to one of his bries.  I've had brie before and found it a little flavorless, but before I could decline he offered me a small taste.  I didn't want to be rude so I tried it. The conversation then went like this:

"Mmmm.  That's good.  Yeah, I was thinking about something a little -- "  Suddenly, there was a cheddar-like sharpness that I wasn't expecting. "-- Wow!  That's actually quite good."  Just when I thought the cheese was done with me, the aftertaste arrived, with notes of toasted almonds and truffles.  "I was thinking maybe -- WOW!  Yes, please, I believe I'd like some of that!"

Melanie had a similar reaction when I brought it home.  She said it was possibly the best cheese she's ever had.  We later learned that we were eating Brie de Meaux.  It is said that the dying wish of King Louis XVI was a tasting of this cheese, and in 1814 the European Tournament at the Congress of Vienna, awarded Brie de Meaux the "Le Roi des Fromages" (the King of Cheeses) for its unarguable flavor and texture.

In France, a cheese plate is frequently served as part of a multi-course meal, just before dessert.  And we've found cheese in the strangest places here.  Our favorite sushi restaurant has cheese sushi and cheese yakitori, and last night our Indian Naan was stuffed with cheese!  (They were all delicious.)

Well, crap.  Now I want some cheese...