1. Fromages de FranceFromages de France
Shreya chakraborty,Arnab Kundu

2. It is also said that there is a
different cheese for
every day of the
year
““Un repas sans fromageUn repas sans fromage
comme un journée sanscomme un journée sans
soleil.soleil.""( Any meal without
cheese in it is like a day without
the sun in it.)
““The land of 300 cheeses”The land of 300 cheeses”

4. Types of French CheeseTypes of French Cheese
(Les huit familles de fromage)

5. French cheese
Soft Cheeses with Natural Rind
(Fromages à pâte molle avec
l'écorce naturelle)
Fresh Cheeses
(Fromages frais)
Soft Cheeses with Washed Rind
(Fromages à pâte molle avec l'écorce lavée)
Pressed Cheeses
(Fromages pressés)
Pressed and Cooked Cheeses
(Fromages pressés et cuits)
Goat Cheese
(Fromage de chèvre)
Blue Cheeses
Processed cheeses

6. Appellation d'origine contrôlée
The appellation d'origine contrôlée
(AOC) , which translates as
"controlled designation of origin",
is the French certification granted
to certain French geographical
indications for wines, cheeses,
butters, and other agricultural
products, all under the auspices of
the government bureau Institut
national des appellations d'origine,
now called Institut national de
l'origine et de la qualité (INAO).

7. 1.) Standardization of Milk
2.)Souring (Curdling) of Milk 3.) Shaping the Cheese
4.) Ripening the cheese
Cheese Making Process

8. some of the most
popular French
cheeses available
worldwide

9. embertembert
mbert Making: Made from pasteurized
milk. At the beginning of its ripening,
umbly and soft and gets creamier
time (usually 2-3 weeks).
n of origin - Normandy
- a dry white rind with a creamy
w interior
- a milky, melting flavor that lingers
he mouth(It's taste depreciates
ically when heated)
re - soft, creamy and runny.

10. oquefortoquefort
quefort Making- made from the ewe's milk,
e processing of the curd, the
nicillium roqueforti” and
n the maturation in natural caves
gion of origin - Roquefort
or - white with blue markings
ste - a subtle creamy taste with a salty finish.
xture - not quite hard, but not runny either
semi-hard texture

11. ComtéComté
Original ingredient - unpasteurized cow's milk,
specifically the Montbéliard cows
Region of origin – Franche-Comté
Color - dusty brown exterior rind,
yellowish interior
Taste - less salty, rather sweet and feels
a bit nutty
Texture - can be classified as semi-hard
to hard

12. some other cheeses..some other cheeses..

14. Cheese and wine couplings:

15. Cheeses and White Wine Matching:Cheeses and White Wine Matching:
1)Rieslings with hard cheeses like Fol Epi and Etorki
2)Sauvignon blanc wines with Ile de France Goat Cheese
3)Jura Whites Wine lle de France Normandy Camembert
4)Sauternes with Ile de France Roquefort

16. 1)Port wine and Fourme d’Ambert cheese
2)blue cheeses with wines from the Côtes de Pruvence and
Rhone regions
3)A rich Merlot with Etorki cheese
4)Cahors wines and Monbazillac wines with Camembert
5)Pinot Noir with Ile de France Brie
Some red wine and cheese pairings:Some red wine and cheese pairings: