The Cheese Bible

Radu Razvan Tiberiu

 Index
▶ Goat Cheese…p3 ▶ Bleu de Causses… p28 ▶ Sallers… p52
▶ Banon…p3 ▶ Sassenage… p53
▶ Bleu de Queyras…p29
▶ Bethmale de Chevre…p4 Schruterchas… p54
▶ Brie de Meaux… p30 ▶
▶ Bonde de Poitou… p5
▶ Brie de Mellun… p31 ▶ Schonbarg… p55
▶ Chabichou… p6
▶ Brillat Savarin… p32 ▶ Tomme de Savoie… p56
▶ Chevrotin… p7
▶ Crottin de Chavignol… p8 ▶ Camembert… p33 ▶ Cow & Sheep Cheese…p57
▶ Cosne de Port Aubry… p9 ▶ Cantal… p34 ▶ 1924... p57
▶ Ovalie Cendree… p10 ▶ Chaource… p35 ▶ Gabietou… p58
▶ Motthais sur Feuille… p11 ▶ Coeur de Savoie… p36
▶ Pelardon… p12 ▶ Comte… p37
▶ Petit Blaja…p13 ▶ Coulommiers… p38
▶ Picodon… p14 ▶ Epoisses… p39
▶ Poulligny Saint Pierre… p15
▶ Fourme d’Ambert… p40
▶ Rocamandour… p16
▶ Laguiole… p41
▶ Saint Maure de la Dragonierre… p 17
▶ Langres… p42
▶ Selles sur Couffy… p18
▶ Valencay… p19 ▶ Livarot… p43
▶ Sheep Cheese…p20 ▶ Maroilles… p44
▶ Brebis Fougere,,,p20 ▶ Morbiers… p45
▶ Roquefort… p21 ▶ Mont d’or… p46
▶ Ossau Irraty… p22 ▶ Munster Gerome… p47
▶ Cow Cheese…p23 ▶ Neufchatel…p48
▶ Ami du Chambertin… p23 ▶ Pont l’eveque… p49
▶ Abondance…p24 ▶ Reblochon… p50
▶ Beaufort… p25
▶ Saint Nectaire… p51
▶ Bleu d’Auvergne… p26
▶ Bleu de Gex… p27

Page 2
 Goat cheese

Name Banon
Milk Goat
Region Provence
Taste Fruity & Woody
Type Soft Ripened,
Unpasteurized,
Unpressed
History:
Small goat's cheeses have been made in the dry hills of Provence since Provence
Roman times. As it is sold today, the cheese was first made by a
couple in the village of Puimichel near to the town of Banon in the
département of Alpes-de-Haute-Provence.

Interesting Facts:
This pungent uncooked cheese consists of a fine
soft white pâte that is wrapped in chestnut leaves
and tied with raffia prior to shipping.

Page 3
 Goat cheese

Name Bethmale de Chevre

Milk Goat
Region South France(Pyrenees,
Valley of Bethmale)
Taste Earthy, Nutty, Floral
Type Chewy Texture with
Pinholes, Unpasteurized
History:
The Cheese was first produced in the beginning of the 20th century
Mid- Pyrenees
and exported to the North African countries just before the second
world war when the market suddenly died. It has been revived in the
same region in the 1980’s by the great grand sons of the first
producers and it is a recipe transmitted throughout 5 generations.
Interesting Facts:
The name of the cheese comes from it’s city of
provenience, Bethmale and the goat version of it
became very rare due to the cow substitute which
is more common.
Page 4
 Goat cheese

Name Bonde de Poitou

Milk Goat
Region Poitou Charentes
Taste Acidic, Salty, Savory
Type Unpasteurized, Creamy,
Dense & Soft

Interesting Facts: Poitou Charentes

Bonde de Poitou is manufactured on a small area
in the Poitou, Berry and Perigord regions of
France. Made with whole fresh goat’s milk, the
cheese won Appellation d'Origine Contrôlée (AOC)
in 1990 guaranteeing the authenticity of the
produce. The cheese is produce only by a few
farmsteads or cheese retailers and is sold locally.

Page 5
 Goat cheese

Name Chabichou
Milk Goat
Region Poitou Charentes
Taste Acidic, Salty, Sweet
Type Soft, Unpasteurized,
Natural rind, Firm,
Creamy
History: Poitou Charentes
The legend of Chabichou goes back to 732, at the time of the defeat of
the Arabs in the area, in the 8th century, after the Battle of Poitiers.
Many of them left the area but some settled there with their families
and, in particular, their goat herds. The countryside was appropriate
for grazing the "poor man's cow", as the pastures were excellent. The
cheese was then named cheblis (“goat”, in Arabic), which would
become “chabichou" thereafter. However, the domestication of the
goat in this area is supposed to date back to Roman colonization, and
extends up to the present

Page 6
 Goat cheese

Name Chevrotin
Milk Goat
Region Haute Savoie
Taste Herbs & Sweet
Type Creamy & Smooth,
Unpasteurized

History: Poitou Charentes

Chevrotin has been produced since the 17th century in the Alpine
foothills of the Savoyard Chablais, Bauges and Aravis districts. The
landscape presents difficulties to agriculture, with steep gradients, a
damp climate and a thin limestone based soil that supports a
restricted vegetation. The only domesticated animals that can feed
here are goats: these are also able to move around with the same
sure-footedness as the chamois who live nearer the mountain peaks.
Chevrotin is made from filtered but unpasteurized goat’s milk.

Page 7
 Goat cheese

Name Crottin de Chavignol

Milk Alpine Goat
Region Central France (Loire
Valley, Chavignol)
Taste Nutty & Goaty
Type Soft, Crumbly ,
Unpasteurized
History: Loire Valley
The "Crottin de Chavignol" name is linked to its name-sake village of
Chavignol where the cheese has been made since the 16th century.
The “Crottin” comes from the word crotte and it means turd. In the
local dialect the cheese means little lamp due to the molds that the
cheese used to be drained in.

Interesting Facts:
This cheese is one of the rarest ones because it
can be eaten differently at any stage of its
maturity but it never gets sour.

Page 8
 Goat cheese

Name Cone de Port Aubry

Milk Alpine Raw Goat
Region East-Central (Burgundy,
Nievre)
Taste Hazelnuts and Lemon
Type Creased Rind, White
Paste, Firm but not Hard,
History: Unpasteurized
The shape of Cone de Port Aubry is very distinctive in that it
Burgundy
resembles an inverted bra cup – and in fact the story is that the
cheesemaker needed something to hold and drain the curd for his
new cheese and used his wife’s brassiere which he saw hanging on the
line.
Interesting Facts:
Cone de port Aubry is the cousin of the Crottin de
Chavignol.

Page 9
 Goat cheese

Name Ovalie Cendree

Milk Goat
Region West France(Poitou
Charentes)
Taste Goaty, Fresh Hay,
Acidic
Type Bloomy Rind, Ashed,
Creamy, Pasteurized
Poitou Charentes
Interesting Facts:
The ash serves a purpose- and that is to raise the
pH of the rind, which in turn makes a more
welcoming environment for the bloomy white
mold to grow on the surface. This is a cheese that
should be eaten with bread in order to taste
better the ash rind and the creamy inside texture.

Page 10
 Goat cheese

Name Mothais sur Feuille

Milk Goat
Region Poitou Charentes
Taste Lemon & Woody
Type Soft, Artisan , Soft
Rippened
Unpasteurised
History:
It is named after the town of Mothe-Saint-Héray where the cheese Poitou Charentes
has been made and sold since the 19th century. In 2002, the cheese
was awarded an AOC designation to protect the quality standards.

Page 11
 Goat cheese

Name Pelardon
Milk Goat
Region Languedoc
Taste Acidic & Sweet, Milk
Type Creamy,
Unpasteurised , Soft
Ripened
Interesting Information:
The Pelardon des Cevennes, little treasure of a goat’s milk cheese, Languedoc
comes from the Cevennes region, near the Alpes in the Languedoc. All
the small goat's chesses in this region are called Pelardon, hence the
odd name. The maturing period of the Pelardon is two to three weeks
in a well-aerated cellar. This cheese will become an AOC soon.

Page 12
 Goat cheese

Name Petit Blaja

Milk Goat
Region Haute Garonne, Midi-
Pyrenees
Taste Fresh with a sharp
goatiness
Type Creamy,
Unpasteurised ,
Midi-Pyrenees
Interesting Information:
It was created 70 years ago because the commune pasture here was
too steep for the cows needed for Beaufort production, so goats
(which could cope with the terrain) were farmed instead. The cheese
was created as a way to store the goats’ milk up the mountain.

Page 13
 Goat cheese

Name Picodon
Milk Goat
Region Ardeche
Taste Sweet & Sour
Type Firm & Smooth,
Unpasteurised

History:
Since 1983, it is protected by the award of Appellation d'Origine
Rhone-Alpes
Contrôlée (AOC) status, which requires the cheese be made only in
the area extending from the Canton of Bariac in the Gard to Valreas in
Vaucluse. The name, Picodon, comes from old French dialect and
means “to sting”.

Page 14
 Goat cheese

Name Pouligny Saint Pierre

Milk Goat
Region Centre, Berry
Taste Herbs, Nut, Milk
Type Creamy,
Unpasteurised,
Natural Rind
Interesting Facts:
Le Pouligny Saint Pierre is often known as the pyramid, or Eiffel tower,
Centre
because of its cone shape. The Pouligny Saint Pierre is produced in the
valley of the Brenne, situated in central France. This region is known
for its mild climate which allows for the growth of rich pasture lands.
The first time this cheese was produced was in the 18th century in the
small commune with the same name.

Page 15
 Goat cheese

Name Rocamadour
Milk Goat
Region Perigord, Quercy
Taste Nut
Type Goaty,
Unpasteurised,
Natural Rind
Interesting Facts:
Rocamadour cheese belongs to a family of goat cheeses called
Centre
Cabecous. It is produced in the regions of Perigord and Quercy, and
the name is derived from the village of Rocamadour in the
department of the Lot. Since 1996, it’s designated with AOC
certification

Page 16
 Goat cheese

Name Saint Maure de la

Dragonniere
Milk Goat
Region Central France (Loire
Valley)
Taste Hazelnut & Animal
Type Semi-Soft, Ash Rolled,
Pasteurized
History: Loire Valley
The cheese was first made way back during the Arab invasion of
France, when the Arabs introduced goats to this region of France.
Arabic women taught inhabitants of the region how to make the
cheese and so the name “Saint Maure” (Black Saint).

Interesting Facts:
The difference in color between the center and
the exterior is due to a rye straw that is
introduced during the maturation process.

Page 17
 Goat cheese

Name Selles sur Couffy

Milk Goat
Region Sologne, Couffy
Taste Salty, Acidic
Type Unpasteurised,
Bloomy Rind, Wood
Charcoal
Interesting Facts:
The cheese it was first made in the 19th century in the Loire
Centre
department in the commune of Selles sur Cher and it is one of the first
cheeses to receive the AOC in 1975.

Page 18
 Goat cheese

Name Valencay
Milk Goat
Region Loire Valley, Berry
Taste Citrus, Goat, Nut
Type Unpasteurised, Soft,
Blue Veined

Interesting Facts:
Valençay cheese used to have a shape of perfect pyramid with a
Centre
pointed top. But when Napoleon returned to the castle of Valencay
after his unsuccessful expedition in Egypt, he saw the cheese, in a fit
of rage drew his sword and cut of the top of cheese. Since then the
cheese has always been made with a flattened top.

Page 19
 Goat cheese

Name Brebis Fougere

Milk Sheep
Region Corse
Taste Mushroom & Cream
Type Unpasteurised,
Washed Rind & Soft

Interesting Facts:
This cheeses served on crusty French bread is the way to go. It pairs
Corse
well with grapes or other fruits, and some people even serve it with
honey on crackers or Melba toast.

Page 20
 Sheep cheese

Name Roquefort
Milk Sheep
Region Midi Pyrenees
Taste Salty & Sharp
Type Unpasteurised, Semi
soft, Blue Veined

History:
Legend has it that the cheese was discovered when a youth, eating his
Midi-Pyrenees
lunch of bread and ewes' milk cheese, saw a beautiful girl in the
distance. Abandoning his meal in a nearby cave, he ran to meet her.
When he returned a few months later, the mold had transformed his
plain cheese into Roquefort.

Page 21
 Sheep cheese

Name Ossau Iraty

Milk Raw Sheep
Region Aquitaine, Between
Pyrenees and Spain
Taste Mild, Butter, Fruit, Herbs
Type Pressed, Hard, Full
Flavored, Unpasteurized
History:
This cheese received its AOC in 1980 and it is allowed to be produced
Aquitaine
only from two types of breads, Manech and Basco-Béarnaise. This is
one of the 2 sheep cheeses in France that received an AOC alongside
Roquefort.
Interesting Facts:
Ossau-iraty is produced in south-western France,
in the Northern Basque Country and in Béarn. Its
name reflects its geographical location, the Ossau
Valley in Béarn and the Irati Forest in the Basque
Country
Page 22
 Cow cheese

Name Ami du Chambertin

Milk Cow
Region Burgundy
Taste Buttery & Sharp
Type Pasteurized &
Unpasteurized, Smooth

History: Burgundy
A tall cylindrical cheese, Ami du Chambertin was
created in 1950 by Raymond Gaugry.It is a washed
rind soft cheese that is made using the skills and
know-how inspired by the farm women of Côte
d’Or. Its name is derived from the winemaking
region in which it is produced (close to Gevrey-
Chambertin).

Page 23
 Cow cheese

Name Abondance
Milk Raw Cow
Region Abondance Savoie
Taste Buttery & Fruity
Type Unpasteurized, Creamy &
Supple

History: Savoie
The region has been known for its cheese since at
least the 14th century when monks from the
Sainte Marie d'Abondance Monastery are
recorded to have supplied cheese to the papal
conclave at Avignon

Page 24
 Cow cheese

Name Beaufort
Milk Cow
Region Savoie
Taste Animal & Grass
Type Unpasteurized, Smooth
& Creamy

History: Savoie
Beaufort was already known in the time of the
Romans and is named after a small rural town in
the French Alps. Beaufort cheeses come in three
versions, Beaufort, Beaufort d’été (summer
Beaufort) and Beaufort d’Alpage (in the Alps
mountains). The latest is made with milk from
Tarine (or Tarentaise) cows. They live in the
mountains and graze exclusively on natural
pastures. It is said that tasters can feel the grass
and flowers of the mountain when eating a piece
of Beaufort!
Page 25
 Cow cheese

Name Bleu d’Auvergne

Milk Cow
Region Auvergne
Taste Buttery, Creamy & Grassy
Type Unpasteurized &
Pasteurized Smooth &
Creamy Auvergne
History:
Bleu d'Auvergne is of relatively recent origin, developed in the mid-
1850s by a French cheesemaker named Antoine Roussel. Roussel
noted that the occurrence of blue molds on his curd resulted in an
agreeable taste, and conducted experiments to determine how veins
of such mold could be induced. After several failed tests, Roussel
discovered that the application of rye bread mold created the veining,
and that pricking the curd with a needle provided increased aeration.
It allowed the mold to enter the curd and encouraged its growth.
Subsequently, his discovery and techniques spread throughout the
region.

Page 26
 Cow cheese

Name Bleu de Gex

Milk Cow
Region Jura
Taste Buttery & Mild
Type Unpasteurized &
Pasteurized Smooth &
Creamy Jura
History:
Production of Blue de Gex still takes place in the small mountain
dairies, employing the same traditional methods established in the
14th century. With the encouragement of the Bishop at the abbey at
Saint-Claude, the cheesemakers established production of Bleu de
Gex in 1348.

Page 27
 Cow cheese

Name Bleu de Causses

Milk Cow
Region Languedoc
Taste Salty & Spicy
Type Unpasteurized & Creamy
Interesting Facts:
Bleu des Causses is a French blue cheese made from raw milk of Languedoc
Montbeliarde and Aubrac breeds of cow and it is a close cousin to
Roquefort. Traditionally, the cheese was made from a mixture of
sheep's milk mixed either with cow's or goat's milk. But according to
French cheese laws, the cheese came to be made exclusively from
cow's milk.

History:
It is known that Bleu de Causses is an ancient cheese and the most
preferred cheese of the Roman Emperor Julius Caesar and Prince
Carles of Spain.

Page 28
 Cow cheese

Name Bleu de Queyras

Milk Cow
Region Cote d’Azur
Taste Sweet & Spicy
Type Unpasteurized & Firm

History: Cote d’Azur

The production of this cheese dates back at least to the 19th century,
though Sassenage Bleu cheese, from the Isère province, has been
known in the northern part of the Upper Alps department for some
time. Isolated production by single farmers is most certainly older
still. Originally this sweet bleu cheese was consumed for the most
part in the production area, following which it was also exported to
other areas of southern France and then also into north Africa.

Page 29
 Cow cheese

Name Brie de Meaux

Milk Cow
Region Ile de France (Centre)
Taste Buttery & Sweet
Type Unpasteurized, Creamy,
Soft & Smooth
Centre
History:
Evidence in the chronicles of Charlemagne suggests the tasting of Brie by
the Emperor in the year 774. It is also said, Louis XVI last wish was a tasting
of Brie cheese. In 1814, the European Tournament at Congress of Vienna,
awarded Brie de Meaux the "Le Roi des Fromages" (The King of Cheeses) for
its unarguable flavour and texture.
Interesting Facts:
A typical Brie de Meaux tradition is that the cheese has to be
maturated in another region than produced.

Page 30
 Cow cheese

Name Brie de Melun

Milk Cow
Region Seine et Marne(Centre)
Taste Grassy & Musty
Type Unpasteurized, Firm &
Semi-Soft
Centre
History:
Brie de Melun is traced back to year 12 A.D. and it is one of the oldest
cheeses in the world.

Interesting Facts:
Brie de Melun is said to be the ancestor of all Brie's which originated
in the region of northern France known as Seine-et-Marne

Page 31
 Cow cheese

Name Brillat Savarin

Milk Cow
Region Burgundy & Normandy
Taste Mild, Acidic, animal note
Type White Bloomy Rind,
Interior Paste,
Unpasteurized
History:
It was created in 1890 as "Excelsior“ and then changed in 1930 as an
Central
homage to the 18th century political figure Brillat Savarin who said
that “ a meal without cheese is like a woman without an eye”

Page 32
 Cow cheese

Name Camembert
Milk Cow
Region Normandy
Taste Buttery, Milky & Creamy
Type Unpasteurized, Chalky,
Runny & Smooth
Normandy
History:
Marie Harel created the original Camembert cheese from raw milk in
Normandy, France in 1791.
Interesting Facts:
Marie Harel was a French cheesemaker who invented Camembert
cheese, according to local legend. She initiated a dynasty of
entrepreneurial cheesemakers who produced Camembert cheese on
a large scale, notably her grandson Cyrille Paynel, born in 1817, who
created a cheese factory in the commune of Le Mesnil-Mauger in
Calvados.

Page 33
 Cow cheese

Name Cantal
Milk Cow
Region Auvergne
Taste Earthy & Milky
Type Unpasteurized &
Pasteurized, Brittle, Close
& Compact Auvergne
History:
Cantal AOC is one of the oldest cheeses in France dating to the times of the
Gaul’s rule. It came to prominence when Marshal Henri de La Ferté-
Senneterre served it at the table of Louis XIV of France.

Interesting Facts:
There are two types of Cantal cheese. Cantal Fermier is a farmhouse
cheese made of raw milk. Cantal Laitier is the commercial, mass-
produced version from pasteurized milk; both have to adhere to the
same strict quality controls.

Page 34
 Cow cheese

Name Chaource
Milk Cow
Region Chaource, Champagne
Taste Buttery & Fruity
Type Soft & Crumbly,
Pasteurized
Champagne
History:
The cheese has been made in its namesake village since at least the Middle
Ages. Cheese is still manufactured there, ranging from small cheese makers
to industrial-scale production further away. It is only made in a tightly
controlled area in the départements of Aube and Yonne.

Page 35
 Cow cheese

Name Coeur de Savoie

Milk Cow
Region Savoie
Taste Buttery & Milky
Type Pasteurized, Firm &
Natural
Savoie
Interesting Facts:
Like most Tommes, is usually made from the skim milk left over after the
cream is used to make butter or richer cheeses. As a result, the cheese has a
relatively low fat content

Page 36
 Cow cheese

Name Comte
Milk Raw Cow
Region East (Jura Region,
Franche Comte)
Taste Butter, Hazelnuts,
Pineapple, Dried Fruits
Type Unpasteurized, Semi-
History: Hard
The cheese is produced the same way for the last 1000 years by 3000
Franche Comte
families in the Jura Region in a 20 km region to maintain the freshness
of the cheese.

Interesting Facts:
The cheese is the biggest production cheese in
France from all the AOC and it is matured in the
caves of Jura Mountains

Page 37
 Cow cheese

Name Coulommiers
Milk Cow
Region Seine-et-Marne, Centre
Taste Buttery & Nutty
Type Unpasteurized, Creamy,
Soft & Artisan

History:
In 1930, there were 250 cheesemakers coming from Coulommiers,
Centre
selling their cheese to “affineurs”. They were all making brie de
Coulommiers of different sizes, but only the specific size, was unique
to the Coulommiers market. Today, this cheese is commonly called
Coulommiers.
Interesting Facts:
This cheese is not an AOC and it is one of the most
consumed cheeses in the USA

Page 38
 Cow cheese

Name Epoisses
Milk Cow
Region Cote d’or
Taste Salty & Spicy
Type Chewy & Creamy,
Unpasteurized
History:
At the start of the sixteenth century, the village was home to a community Cote d’or
of Cistercians at L'Abbaye de Citeaux that, according to oral legend, began
production of the cheese. Two hundred years later, when the community
left, local farmers inherited the recipe, which developed over the next
century.
Interesting Facts:
Napoleon was a particular fan of the cheese, and the famous epicure Brillat-
Savarin himself classed it as the "king of all cheeses".

Page 39
 Cow cheese

Name Fourme d’Ambert

Milk Cow
Region Auvergne
Taste Milky & Woody
Type Pasteurized &
Unpasteurized, Creamy,
Dense & Supple Auvergne
History:
Fourme d’Ambert is one of France's oldest cheeses, dating back to the
Roman occupation nearly 1,000 years ago. It is said that the Druids and the
Gauls had developed the art of making this unique cheese.

Page 40
 Cow cheese

Name Laguiole
Milk Cow
Region Midi-Pyrenees
Taste Sharp, Sour & Tangy
Type Unpasteurized, Creamy &
Supple
Midi-Pyrenees
History:
Laguiole is said to have been invented at a monastery in the mountains of
Aubrac in the 19th century. According to historical accounts, the monks
passed down the recipe for making this cheese from cattle during the
alpages to the local buronniers, the owners of burons, or mountain huts.

Page 41
 Cow cheese

Name Langres
Milk Cow
Region Champagne - Ardennes
Taste Mild & Salty
Type Pasteurized, Crumbly &
Firm
Champagne -
History: Ardennes
The Langres is a close relative to the Epoisses de Bourgogne. Its name and
origin are from a town in the Haute Marne. The cheese dates back to the
18th century. It was only quite recently (1991) admitted to the AOC family.

Page 42
 Cow cheese

Name Livarot
Milk Cow
Region Normandy
Taste Citrusy & Fruity
Type Pasteurized &
Unpasteurized, Open,
Smooth & Springy Normandy
History:
Livarot is one of the oldest cheeses in Normandy, and at the end of the 19th
century was reputed to have the highest rate of consumption.

Interesting Facts:
The reporters of that epoch wrote about it as "poor man’s meat" due to its
high nutritional value. The cheese is circled by five bands of rush leaves that
prevent the cheese from collapsing during maturing. These five bands are
reminiscent of the five stripes a colonel wears on his uniform; it is for this
reason the cheese is known as the Colonel.

Page 43
 Cow cheese

Name Maroilles
Milk Cow
Region Picardy & Pas de Calais
Taste Mushroomy & Nutty
Type Pasteurized &
Unpasteurized, Soft,
Creamy & Smooth Picardy & Pas de
History: Calais
Also known as Marolles, the cheese gets its name from the village of
Maroilles where it is still produced. It is also said that the cheese has been
created in the 10th century by a monk, Maroilles in northern France.

Interesting Facts:
It usually has a square shape with brick-red, smooth, washed and sticky
rind. When young, the cheese is called “Maroille Blanc” because the cheese
has still not developed the distinctive brick red rind and characteristic
flavour.

Page 44
 Cow cheese

Name Morbier
Milk Cow
Region Morbier Franche Comte
Taste Citrusy & Fruity
Type Creamy, Springy &
Supple, Unpasteurized
Franche Comte
History:
The origin of Morbier cheese dates back more than two centuries.
Producers of Comte decided to make a smaller cheese, for their own
consumption, with the leftover milk that was not enough for a whole wheel
of Comte.
Interesting Facts:
Traditionally, the cheese consists of a layer of morning milk and a layer of
evening milk. When making Comté, cheesemakers would end the day with
leftover curd that was not enough for an entire cheese.

Page 45
 Cow cheese

Name Mont D’or

Milk Cow
Region Jura Region
Taste Fruity & Woody
Type Soft, Firm, Grey-
Yellow Rind,
Unpasteurised
History:
It is officially an AOC since 1921. The name of the cheese comes from Jura
the name of the mountain with the same name which has an altitude
of 1461 meters. It is one of the most famous French and Swiss
cheeses. The origin of Mont d’or goes back to the 13th century when
people were already using the wooden technique of aging the cheese.
The real name of the cheese is Vacherin Mont D’or.

Page 46
 Cow cheese

Name Munster Gerome

Milk Cow
Region Vosges, Rhin Valley
Taste Savory & Tangy
Type Unpasteurized, Creamy,
Smooth & Sticky
Franche Comte
History:
The name Munster is derived from the little town of Munster where Vosgian
abbeys and monasteries used to make this cheese since the Middle Ages.
When the herds returned to their valleys, the cattle herdsmen first paid the
fees and tithes to the religious and political owners of the summer pastures
or simply financiers of these migrations. During feudal times these owners
possessed all goods, living creatures, rights of pasture and cattle. Those who
herded were known as serfs.

Page 47
 Cow cheese

Name Neufchatel
Milk Cow
Region Normandy
Taste Mushroomy, Nutty & Salt
Type Pasteurized, Close, Firm
& Grainy
Normandy
History:
The cheese is made in many forms, shapes and sizes - bonde (cylinders),
coeur (heart shape), carre (square shape) and briquette (brick shape).
Legend goes that French farm girls fell in love with English soldiers during
the Hundred Years War and started making heart shaped cheeses to show
their love.

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 Cow cheese

Name Pont L’Eveque

Milk Cow
Region Normandy
Taste Full-Flavored
Type Pasteurized &
Unpasteurized, Creamy
Normandy
History:
Pont l'Eveque is a French cheese. It is believed that its name is derived from
'Norman abbey' in Normandy, France where it was mainly produced during
the 12th century. The cheese is also known as Moyaux cheese. Probably one
of the oldest cheeses of that area, Pont l'Eveque was called as d'Angelot
during ancient days.

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 Cow cheese

Name Reblochon
Milk Cow
Region Savoie
Taste Mild & Nutty
Type Unpasteurized, Close,
Compact & Smooth
Savoie
History:
Thirteenth century fables tell of Savoie herdsmen who carried out an
incomplete milking of the cows in order to reduce their ‘taxable’ production
of milk. After the rent was paid to the landowners, they went back to
‘remilk' (reblocher) the cows. The second milking of cows yielded a milk rich
in fat and was used to make Reblochon.
Interesting Facts:
This celebrated cheese recently won Bronze medal at 2014 World Cheese
Awards.

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 Cow cheese

Name Saint Nectaire

Milk Cow
Region Auvergne
Taste Hazzelnuts
Type Pasteurized &
Unpasteurized, Creamy,
Smooth & Supple Auvergne
History:
Up until the 17th century, the Saint-Nectaire cheese was farmstead, and
mostly made by women. It was introduced to the court of King Louis XIV by
the marshal of France Henri de La Ferté-Senneterre. By 1768, it was already
widely recognized, as Legrand d’Aussy described the cheese in a story about
his trip to Auvergne: "If someone wants to treat you to a feast, there is
always going to be some Saint- Nectaire".

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 Cow cheese

Name Salers
Milk Cow
Region Auvergne
Taste Fruity & Spicy
Type Unpasteurized, Semi-
Hard
Auvergne
History:
It has been estimated to have been fabricated in this region for at least 2000
years. It came to prominence when Maréchal de Senneterre served it at the
table of Louis XIV of France.

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 Cow cheese

Name Sassenage
Milk Cow
Region Rhone Alpes
Taste Mushroomy
Type Unpasteurized, Soft &
Blue Veined
Rhone
History:
This traditional mountain cheese, a sweet bleu, was first made by monks,
and the recipe spread to the surrounding villages. In a charter of 1338,
Baron Albert de Sassenage allowed the free sale of the cheese made by
people on his land

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 Cow cheese

Name Shruterchas
Milk Cow
Region Ganterchwill Switzerland
Taste Mild & Provence Herbs
Type Unpasteurized, Hard,
Soft Ripened
Saint Gallen
Interesting Facts:
The Bio-Berghof-Shrüterchäs is created according to BIO-SUISSE instructions
in the Berghof cheese factory in Ganterschwil from organic milk from nearby.
With its (Provence) herbal aroma, it’s sure to convince any gourmet.

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 Cow cheese

Name Schonbarg
Milk Raw Cow
Region Fribourg ( Gruyere)
Taste Hay & Nuts
Type Thick and Dark Rind,
Smooth and Oily,
Unpasteurized Fribourg
Interesting Facts:
The cheese is produced only by 30 farmers and it
is the substitute for the Gruyere but without and
appellation.

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 Cow cheese

Name Tomme de Savoie

Milk Cow
Region Savoie
Taste Citrusy, Grassy & Buttery
Type Unpasteurized, Soft,
Opened & Supple
Savoie
Interesting Facts:
Tomme is a name given to a family of cheeses produced in the French Alps
and in Switzerland. Generally all Tomme cheeses are named after the village
where they are produced. Tomme de Savoie is one such variety of Tomme
cheese made in the Savoie region of northwestern France.

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 Cow & Sheep cheese

Name 1924
Milk Cow & Sheep
Region Auvergne
Taste Mushroomy
Type Pasteurized, Soft, Creamy
& Smooth
Auvergne
History:
1924 is nothing less than the original recipe of the Roquefort before
receiveing it’s AOC in 1925 banning the cheese from having variation.

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 Cow & Sheep cheese

Name Gabietou
Milk Cow & Sheep
Region Pau, Aquitaine
Taste Sour Cream
Type Pasteurized, Semi Soft,
Creamy & Smooth
Aquitaine
Interesting Facts:
Conceived in 2001 by Gabriel Bachelet, this cheese reflects the nature of the
terroir in the French Pyrenees. The cheese is aged on wood planks in a
controlled environment for the living cheese. The temperature and humidity
is controlled by diligent mongers.

Page 58
 In the 1950s Hubert Mons worked as a delivery driver and trucked food across the whole of
France. With the knowledge accrued from such travel and an eye for farms worth stopping off at
for lunch, Hubert decided to go into business for himself. In the early 60s he began to source
artisanal cheeses from his native region of Auvergne and with his wife, sold them at local
markets.
Shortly thereafter, Hubert realised that ‘affinage de camion’ (van maturing) was not viable and
having moved over the border from Auvergne to St Haon-le-Chatel on the Cote Roannaise, they
constructed their first purpose built maturing room which was insulated by two metres of
earth. As success in their maturing rooms blossomed, they went on to occupy a shop in Roanne
and called it ‘L’Auvergnat’. As the shop continued to flourish they expanded their maturing
rooms and were also able to begin a wholesale operation.
In the 1980s, Hubert's two sons Laurent and Herve joined the family business. Laurent took
over the family shop and Herve oversaw the cheese ripening, adding another large maturing
room to the premises which was designed to keep slow ripening, cooked recipe mountain
cheeses. In 2007, an opportunity to expand into a disused railway tunnel in nearby Ambierle
presented itself. Experiments began to test its potential for maturing tommes and other un-
cooked, hard cheeses like Salers, Cantal and Laguiole. The results were successful and in
2010 the tunnel was fully converted and put to use.

Page 59
 Pasteurization involves heating the milk in order to kill pathogenic (and any unwanted)
bacteria that may taint the flavor or, in the worst case, harm the eventual consumer. The most
common way is to heat the milk to 72 degrees Celsius for 15 seconds but it can also be done by
heating to 63 degrees Celsius for 30 minutes. In our modern world, large commercial farms are
herding and milking great quantities of animals, looking after and feeding them in the most
economic way in order to reduce costs. This, coupled with the fact that milk is often collected
from hundreds of farms only every two to three days, means that the ‘anonymous’ mass of milk
for processing pretty much has to be pasteurized. Quite simply, the inputs aren’t controllable
enough.
Unpasteurized milk is ‘raw milk’, and some people prefer this term because it doesn’t
insinuate that something hasn’t been done. What it does mean is that all the bacteria and
microflora are left in the milk. These bacteria will be natural and the mix will be unique to any
particular farm. This means that it can be harnessed potentially to create a unique cheese that
has a character and taste profile of its own and which will vary seasonally with climate,
temperature, feed, etc. These cheeses can be unique and impossible to copy – a real expression
of the ‘terroir’ of an individual farm. Naturally, this also means that to make unique
unpasteurized cheeses the producer needs to be small-scale and at the top of their game in terms
of cheese making and farming.

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