French Cheese Culture Project

By: Andrew Armbruster

Process of Cheese

Wax!

Cheese Wheel

French Cheese

There are from 350-400 distinct types of cheeses. One of the top most liked cheese from France is Munster cheese. It takes 5 weeks to 3 months of aging time. In France usually you eat cheese and drink wine. It's fairly popular there or eat bread with the cheese.

Cheese means " fermented or not fermented, matured or not matured food, made from dairy produce".

Abondance

This type of cheese is molded under cloth with a wooden hoop that gives the cheese to ripen for at least 90 days.

Type: Cow's milkProduction & Aging: 3 to 9 monthsAppearance: Hard, golden-brown rind with a pale yellow pasteTaste: Fruity flavor with hints of nuts

Beaufort

To make one wheel of Beaufort cheese, you need about 130 gallons of milk from tarine or abondance cows that live exclusively off grass in the field.

Type: Cow's milkProduction & Aging: Cooked and pressed, aging varies from 5 to 12 or

more months.Appearance: Golden-yellow rind with a firm and supple paste.Taste: Milky flavor with aromas of butter and honey.

Bethmale

Regularly washed and turned as they mature, the wheels of Bethmale develop a dense rind encasing a rich, mild flavor with hints of wildflowers.

Type: Cow's milkProduction & Aging: Molded and pressed, aging from 3 to 6 monthsAppearance: Leathery, orange rind and a buttery paste with tiny holesTaste: Slightly sweet flavor

Bleu d'Auvergne

The distinctive blue veins are a reflection of the wild environment where the cheese matures.

Type: Cow's milkProduction & Aging: Aged at least 4 weeksAppearance: Ivory with blue veinsTaste: Spicy flavors of grasses and wildflowers

Brie

The proximity of the Brie and Paris may explain the popularity of this sweet and refined, world-famous cheese that's soft-ripened, with a flowery rind.

Type: Cow's milkProduction & Aging: Aged at least 4 weeksAppearance: A pale, straw colored paste and a thin rind of white moldTaste: Mellow flavor and rich aroma

Commercial!

Cheese Families

• Pressed Cheeses• Soft Cheeses• Blue Cheeses

Types of Milk

• Cow's Milk• Sheep's Milk• Goat's Milk

Conclusion

• Three families of cheeses• Cheese factories• France "HAD 246" cheeses

Sourceshttp://www.cheesesoffrance.com/images/_abondance_150x140.jpg

http://www.cheesesoffrance.com/index.html

http://www.cheesesoffrance.com/images/_beaufort_150x140.jpg

http://www.cheesesoffrance.com/images/_bethmale_150x140.jpg

http://www.cheesesoffrance.com/images/_bleudaurergne_150x140.jpg

http://www.cheesesoffrance.com/images/_brie_150x140.jpg

http://www.youtube.com/watch?v=DvcJSilqG-s&feature=player_embedded

http://en.wikipedia.org/wiki/Munster_(cheese)

http://www.franceway.com/cheese/

http://fyi.uwex.edu/greencheese/files/2011/02/image002.png

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