Regarding microbiology – Ripening with mould « flowered crust » by Penicillium candidum « toad skin crust » by Geotrichum « scrubbed crust » by Mucor Blue cheeses by Penicillium roqueforti – Ripening with bacteria « washed crust » by Brevibacterium linens – Without any inoculation Spontaneous development of moulds
Today, more than 400 types, according to the previous factors and also, to the shape of the cheese and the area of production 40 will be available today
For this exhibition Highest quality cheeses coming from small or very small processing units (DPO) Common cheeses coming from industry – Nutritional quality is very good – Safety is good – Symbolic and cultural value is very low – but you need to know them, also
How to taste? French cheeses may be like cigarette or coffee ……the first experience may be strange and sometimes disappointing ……after you may become addict …...but cigarette is dangerous, ……when cheese is a friend of your health, during all your life, if you limit your consumption at a reasonable level
How to taste? The French cheeses presented today are not ingredients for cooking Don’t taste them alone You need to associate them with bread and also some butter if you want to reduce the power of the taste, for the strongest ones
How to taste? Two opportunities to taste during the conference: – Today – Wednesday Today: – First contact, – Like with your first cigarette, be careful! – Note: specific smell is not related with the taste Wednesday – Your motivation will be enhanced after the speeches by Dr Gaucheron and Dr Bertel – Feel free! No restriction!
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