A few tips: Above all, do not hesitate to drink dry white wine with your cheese. Especially with certain dry goat cheeses and also cooked pressed cheese. For marbled cheeses (Roquefort, Fourme d'Ambert), I recommend a slightly sweet wine, or even a white wine for an aperitif (Banyuls or white Porto)
Ahh, I’m so jealous! I just love the effort and care that the French put into food. Those cheeses looked amazing. There is nothing better than a cheese plate, some wine, and some bread!
I love your videos, but I would like to correct you on the description of Mobier cheese. That is not mold in the center. It is a fine layer of ash to protect the morning made cheese until it could be topped off with the cheese made from the evening milking.
vin + fromage + pain + charcuterie + amis = bonheur absolu. Si en plus c’est l’été, qu’il fait beau et qu’on est dans un bel endroit naturel loin des villes c’est carrément le paradis
Reblochon is for sure my all time favorite type of cheese, maybe because it was the first real one I tried in France over 30 years ago. Tommes de Savoie, Epoisse, Langres (bathed in Marc de Champage), St. Maure and Crottin de Chavignol are my most beloved french cheeses.
My husband Bernard is French. He mentioned most of your list before it was displayed in the video. We like all of them. We also like Munster and Saint Nectaire.
Comte and morbier from France, so amazing. The winemaker I used to work with would go home , 3 times a year and smuggle a variety of cheese. We'd eat like kings for a week ❤️
The fromagerie on the Rue Cler was just below our hotel and I could smell it a block away. I simply asked for suggestions, bought whatever the gentleman recommended in excessive amounts, and loved every bite. I have no idea what it was that I ate, but it was wonderful!
What a fun video. I’ve always been scared to try new cheeses in France and this was so helpful ! The history of the war and cheese was so interesting! And so nice to see you all having such a lovely time!
Morbiers is NOT a blue cheese. The dark line in the middle is a layer of ash. Sadly, you missed out on all the cheeses of the Auvergne, which would have provided an even wider range of flavors, from the buttery Cantal to the pungent St. Nectaire to the cow's milk Bleu d'Auvernge and Forme d'Ambert. Two of my favorites outside of the region are Beaufort, which is like Comte, only better, and Bleu des Causses, which is the best blue cheese because it is creamy like Roquefort but not as pungent due to its cow's milk content.
@@helmutvonshneil589 c'est une question de goût. C'est la même famille, mais le lait est différent car les vaches sont différentes. Après il y a même des différences dans le Comté donc...
@@jean-michelgaiffe3834 oui bien sûr étant jurassien je connais bien le sujet. Après il y a beaucoup beaucoup d’autres paramètres qui différencie les deux fromages hormis les races laitière. Le Beaufort est un fromage d’Alpage exclusivement fabriqués à des altitudes supérieurs au Comté dans son ensemble par exemple et l’affinage, sa façon d’être travaillé etc n’est pas du tout la même chose. Le Comté est fabriqué aussi bien à 200 mètres d’altitude comme à la fruitière de Pleure ou Chevigny dans la grande agglomération Doloise au nord du Jura, qu’à 500 m sur les coteaux de Seille à Lavigny dans l’agglomération Lédonienne ou à plus de 1300 mètres au Fort des Rousse donc forcément qu’il y a foultitude de différence entre chaque meules sans parler des laits estivaux et hivernaux. Maintenant, c’est notoriété publique que le Comté est plus apprécié, aimé et reconnu que le Beaufort qui reste un fromage d’exception mais justement la diversité de lieux d’affinage qu’offre le Comté qui est produit à toutes les altitudes avec des hygrométries complètement différentes, un développement bactérien différent , produit aussi bien dans le Doubs , que dans le Jura et aussi dans une toute petite partie de la Saône-et-Loire et dans l’Ain démontre sa richesse contrairement au Beaufort qui lui est un produit exclusif de l’Alpages.
Yeah, Auvergne cheeses are heavenly. We spent some days there some years ago, and we were totally blown away by the cheeses. The wines, not so much, though 😄
What I miss after two months of my time in France is the butter. It reminds me of the butter my mother made on our farm. It is so good❤ I must find a better source for my butter.
You are so lucky living in France, with 350 national cheeses all in good supply. In Canada we are on a lottery system. Not only does this mean European cheese is in limited supply, but it also means a vendor may have what you want and six months later will never be able to source it again. Getting raw milk cheese from France is also tricky. Some vendors have 13 types, while another cheese shop has three. There are alternatives however. French Canadian (Quebec) cheese makers produce artisan cheese with some similarities to France. There are also small cheese makers that produce great cheese. This varies by region in Canada.
This is fantastic! And the sound of that crispy crunch of the Tradigraine Baguette - heaven! You've made a subscriber out of me! Merci! One thing I love to do which is a variation of what you see here, but done typically in Portugal, dice a ripe pear and mix a little of Port and cinnamon (makes something like a compote). Take your crusty bread, spread the salty butter, place the cheese of your choice and spread on top the Port-Pear compote. You can melt the cheese under a salamander and place the cool compote on top as well. Bread, butter, cheese, and red wine - the road to being a bon vivant!
I so loved this video.You both are so good at involving your viewer directly in your videos. My husband and I felt exactly as Colleen expressed “Afraid to try new cheese and or wine while in France a few years ago. At our last location in the French Alps, we were introduced to Comte and Spec pizza at a small cafe. Delicious! We went back the same evening for Cheese Fondue. Such a wonderful memory! My husband , not a spaghetti fan, opted for fresh pasta with traditional sauce. He has never let me forget that I never made spaghetti that tasted like that in all our years of family spaghetti suppers. In Canada we have found comte and other hard cheeses from France in our local grocery store especially in winter. They are definitely good but not the flavour we tasted in Chaminox
A lovely post, you chose some of the best cheese, in addition le brie de meaux, le Sainte maure, le Munster and Crottin de Chavignol ( Chevre) are also some of my favorite. One acquires a taste and palate for " the French culture of cheese ". as Coleen says.
Le morbier n’est pas un fromage dit persillé (bleu avec des moisissures nobles )mais c'est un fromage dit à pâte molle avec une couche de cendre charbon de bois qui se situe en son centre et sur toute la surface qui sépare le lait matinale et de l'après-midi.
I love to watch you three together. I have a similar relationship with my brother in law. The affection is so wholesome. And Vincent looks so much like Antoine!
What a delicious and informative video! I’ve had some of those cheeses, but there are many that I haven’t tried yet. Looking forward to having the opportunity to sample them all. Though that dipping bread and cheese in coffee is a little strange to me, but I guess I can’t knock it until I try it. 😋
Only had Reblochon and Maroilles in prepared dishes. You've inspired me to try them straight. Think I've tried Coulommier but need to refresh my memory. Never heard of Le Cathare so am wanting to try that too. Some additional favorites, Ossau-Iraty, Tomme de Savoie, Brie de Melun (not Meaux), ...
This is what I should have done when I visited, but was unaware as Colleen what cheeses to try or where to go. I really wanted to try cheeses that were banned in the states too. I'm hoping to get back again in a few years...trying to convince wife by adding in a Disneyland Paris side trip.
Wow, this ist great. I really love cheese, especially in Paris they have so many wonderful little cheese shops. I will try some of these. This is just the perfect Meal. Just Cheese, Bread, some Grapes....perfect. Thanks for showing, i love your Paris Videos.
Excellent video. I was aching for a video that would demonstrates a handful of French cheeses to try for the first time on my Paris trip this year and this video is it. Good Job!
As a child, I visited France on many different occasions. I used to be memorised by all the different sights & smells in the cheese markets, but didn't start enjoying the acquired tastes until I got older 🧀 "La cremerie des marchés vous propose de fromage de la plus haute qualité." 🇨🇵 🧀 👌
You have to try "Brillat-savarin"! Omg this is my favorite cheese. And it's a born and raised French boy telling you that. Make sure to go for the "affiné" one (you'll mostly find this one)
Love this video! This would definitely be my choice for my "last meal". Looking forward to going back to France and trying these cheeses from the local market! 🥰
You guys are fantastic! This video is one of the best vlogs for foodies I have seen. Now, we must go to these places (market & wine shop). Thank you for sharing your adventures!
Morbier is NOT a blue cheese. That is why the flavour is not poignant, the dark line in the middle is ash, cause , during its production , the original wheel of cheese its half of the height ,it is then covered with ashes to protect through madurity and finally two disks are gathered into one cheese wheel , like a layer cake.
I thought I wanted to visit Paris for the desserts and now I’m coming for the cheese. Antoine reminded me of that scene from Ratatouille when Remy is eating cheese and strawberries together. Pure gastronomic bliss.
Maroilles is my absolute favorite. Can’t wait to get back to back to Lille and eat as much of it as possible. Thank you for all of these excellent videos.
this is one of my dreams, a cheese tour, I deserve this. runny cheese and good creamy butter. When I'm in Paris I never do this, I'm doing this next time.
Thank you so much for this! Now we just need recommendation on where to pick up quality charcuterie and what to types to try and we'd be all set for a full fledged picnic.
Ooops! pushed the wrong key. Morbier cheese is a cow’s milk cheese. The thin and dark layer between the cheese is wood ash. It is used to separate the morning and evening milk. It doesn’t have anything to do with blue cheese nor Roquefort (sheep milk). Munster from Alsace is actually a strong, washed rind soft cheese. It is quite pungent. Nothing like the plastic wrap, tasteless and rubbery American Munster. Goat cheese and red wine don’t mix. You should be drinking a Sauternes, late harvest, white wine with Roquefort. Your French cheese guide was too busy eating and drinking to point out the “faux pas”. Bon appétit!
Absolutely wonderful. We will be in Antibes then Paris in July and can't wait to experience some of these incredible cheeses!! Thank you and love your videos!! Hugs from Palm Springs
Hey, just an extra piece of information : If you are pregnant, double-check that the cheese is made out of pasteurized milk and not out of raw milk. Raw milk cheeses usually taste a lot better and stronger, and are common in France. However, very rarely, they might contain bacteria that are only a mild inconvenience for adults, but might be much more problematic for young children or fetuses.
I like the cheese image and each names on the screen so professional so we could see the texture cause the cheese on your hand most of the time don't see clearly the texture or the outer skin
Excellent choice of cheese. BUT I would have ranked from mildest to less mild, just to not alter your taste. Also try the cheese with some jam. It goes so well together. Here are some cheese worth trying too: Brie, even better brie truffé (brie with truffle) Saint Maur de Touraine Saint-Félicien Brillat Savarin Oh and real butter is without salt. ;) And on a totally different matter, a suggestion for a video: go see various MOF (bakers, pastry chef, cheese, meat, fish and so on).
We went to an affineur in Bordeaux. Fascinating! While they were kind to our American palettes, it was fun sampling goat, sheep and bovine cheeses. They were all very different and all very good. Gives me the encouragement to try more radical examples next time!! :-)
I was in Amboise recently and tried a cheese that was almost sweet, with the texture of a cheesecake. Wish I had written down the name. My third trip to France and I had cheese platter for dessert and breakfast every day. Heaven. Thx for this primer.
@@LesFrenchiesTravel I asked the server to select for me. She chose a goat cheese, sheep cheese and two cow cheeses, then instructed me on the order to eat them. It was one of the two cow cheeses...I might have to contact the restaurant and ask!
Great video! Did you know Morbier dark part in the middle is not like blue cheese it is actually charcoal. Some other cheese I recommend: Beaufort, cancaillotte, St Marcelin/Félicien, comté especially shredded in pastas, cœur de neufchâtel, époisse, vacherin, le landre, pelardon, fromage à raclette au vin blanc.
I have my list now and I'm off to an old classmate's popular cheese shop in Chestnut Hill,Pa. to sample and buy! (with a bottle of red of course if he'll allow..lol). Thanks for another and maybe my favorite video of yours so far...well, in the top 3 anyway....
If it was up to me, I would swap the Pont Leveque with Livarot. I also think Langres would have been a good cheese to add to this lineup, as well as Fourme d'Ambert. I also agree with the other commenter who said Beaufort is more flavorful than Conte.
I'm loving your videos and this one was so much fun and has given me some great ideas of cheeses to try on my trip to Paris with my daughter next spring. A small note that Morbier is not part of the blue cheese family - the dark layer was originally a layer of ash that separated the morning and evening milking/curds. (It is my husband's favourite cheese).
I can't wait to go to the fromagerie near our Airbnb. In your cheeses you got, we used to import Morbier, Pont L'Évêque and Comté and we also still import Roquefort. I'm curious, the Coulommiers, who was the maker of that one? We used to import the one made by Le Rustique but we still import their Camembert year round and Le Tomme Fruitée which is seasonal for Costco, so an in-and-out SKU for us. Here in Quebec we also have a cheese with a layer of ash, the Oka Cendré made in one of our cheese making plants at Oka. Very good, I highly recommend it for anyone planning a trip to La Belle Province.
I really want to go to France someday. But the stipend from 12 hrs a day job won't let me.😮💨 Why Europe gotta to be so expensive and why am I living on completely other side of the world? Anyways, these cheese 😍. The one I want to eat the most is the Camembert cheese. Ugh. The CHEESE LOVER in me🤤. Super enjoyable video!
Excellent as ever. Great choices. Our last call before heading to the Eurostar is always the cheese stall at Saint Germain covered market where the guy has a really good range, lets us have samples & vac pacs for the journey.
@@LesFrenchiesTravel Oh yes vaccum sealing is a must especially with a Mont d'Or as we found. 😁 Luckily we make 700+ cheeses this side of La Manche but a good aged Tomme or Comté are still tough to beat. Keep up the good work. PLEASE. 👏👏
Traditionally the salt content and strong taste of Roquefort mean that it should be left till last; if you start with it, your palette may not appreciate cheeses with softer, subtler flavour
Thank you...Auvergne and Burgundy IMHO produce the best cheeses. Glad you pointed out the ash. I was waiting for their "Frenchman" to explain that...wan wan. No Délice de Bourgogne?
Seeing this video makes me feel disappointed with myself for buying a Camembert in a Carrefour. On the good side, I have another excuse to return to Paris. Love your videos!
We live in France yet have managed to miss out on trying so many of these Cheeses. Cheese is my absolute favourite food. I've just tried some accompanied with a Cherry Confit Delicious, a game changer😊 I've taken notes, Cannot wait to hit next weeks Markets 😊 . I, too, could happily exist on Cheeseboards. (Oh, and homemade soups , too, if it's my last meal) Hopefully we have many delicious French meals to come though....😊 Thanks so much for this, love it ❤
