France, a country synonymous with culinary excellence, boasts a cheese heritage that is both vast and deeply rooted in tradition. The French take their cheese seriously, and a cheese platter, or “plateau de fromages,” is more than just an appetizer; it’s a celebration of terroir, craftsmanship, and the simple pleasures of life. Understanding the nuances of a French cheese platter can seem daunting, but with a little guidance, you can curate a selection that will impress even the most discerning palate.
Understanding the French Cheese Landscape
Navigating the world of French cheese requires understanding a few key concepts. Terroir, the influence of the environment on the final product, is paramount. This encompasses everything from the soil and climate to the breed of animal and the cheesemaker’s techniques.
Another important aspect is the milk type. French cheeses are made from cow’s milk (“lait de vache”), goat’s milk (“lait de chèvre”), sheep’s milk (“lait de brebis”), or a blend of milks. Each type imparts a unique flavor profile.
Furthermore, French cheeses are often categorized by their texture and production methods. These categories include: fresh, soft, semi-soft, hard, and blue cheeses. Each category offers a spectrum of flavors and textures, contributing to the complexity of a well-balanced cheese platter.
Building Your French Cheese Platter: A Step-by-Step Approach
Creating a memorable French cheese platter is an art form. The goal is to offer a variety of flavors and textures that complement each other, creating a harmonious and satisfying experience. Consider these steps when assembling your platter.
Choosing Your Cheese Selection: Diversity is Key
The ideal cheese platter should showcase a range of flavors and textures. Aim for at least three to five cheeses, representing different milk types and styles. A good rule of thumb is to include a soft cheese, a semi-hard cheese, and a hard cheese, and perhaps a blue cheese or goat cheese for added complexity.
Soft Cheeses: Creamy and Delicate
Soft cheeses are known for their high moisture content and creamy texture. Some popular choices include:
- Brie: A classic French cheese with a bloomy rind and a mild, buttery flavor. It is often made from cow’s milk.
- Camembert: Similar to Brie, but with a slightly stronger, earthier flavor. Also made from cow’s milk.
- Neufchâtel: One of the oldest cheeses in France, often shaped like a heart. It is made from cow’s milk and has a slightly tangy flavor.
- Fromage Blanc: A fresh, unripened cheese with a mild, slightly acidic flavor. It is often used in cooking or spread on bread.
Semi-Hard Cheeses: A Balanced Approach
Semi-hard cheeses offer a balance of flavor and texture. They are typically aged for a longer period than soft cheeses, resulting in a firmer consistency. Consider these options:
- Tomme de Savoie: A rustic cheese from the French Alps with a nutty, earthy flavor. Made from cow’s milk.
- Reblochon: A creamy, nutty cheese from the Haute-Savoie region. Often used in the classic dish Tartiflette. Made from cow’s milk.
- Morbier: Recognizable by its distinctive layer of ash running through the center. It has a mild, tangy flavor. Made from cow’s milk.
- Saint-Nectaire: A semi-soft cheese with a nutty, mushroomy flavor. Made from cow’s milk.
Hard Cheeses: Bold and Flavorful
Hard cheeses are aged for the longest period, resulting in a firm texture and intense flavor. These cheeses provide a satisfying contrast to the softer varieties on the platter.
- Comté: A firm, nutty cheese from the Franche-Comté region. Often considered the “king” of French cheeses. Made from cow’s milk.
- Beaufort: Another Alpine cheese with a firm texture and a fruity, nutty flavor. Made from cow’s milk.
- Cantal: A firm cheese from the Auvergne region with a slightly tangy flavor. Made from cow’s milk.
Blue Cheeses: Pungent and Distinctive
Blue cheeses are characterized by their distinctive blue veins, which are created by the introduction of Penicillium mold during the cheesemaking process. They offer a pungent and complex flavor profile.
- Roquefort: A sheep’s milk cheese from the Roquefort-sur-Soulzon region. Known for its sharp, salty, and tangy flavor.
- Bleu d’Auvergne: A cow’s milk cheese from the Auvergne region. Has a creamy texture and a spicy flavor.
- Fourme d’Ambert: A mild and creamy blue cheese from the Auvergne region. Made from cow’s milk.
Goat Cheeses: Tangy and Earthy
Goat cheeses offer a tangy and earthy flavor that sets them apart from cow’s milk cheeses. They come in a variety of shapes and textures.
- Crottin de Chavignol: A small, drum-shaped goat cheese from the Loire Valley. Its flavor intensifies with age.
- Valençay: A pyramid-shaped goat cheese covered in ash. Has a mild, nutty flavor.
- Sainte-Maure de Touraine: A log-shaped goat cheese with a straw running through the center. It has a creamy texture and a slightly tangy flavor.
Accompanying Your Cheese Platter: Perfect Pairings
The accompaniments to your cheese platter are just as important as the cheeses themselves. They should complement the flavors of the cheeses and provide textural contrast.
Bread: A Neutral Canvas
Choose a variety of breads, such as a crusty baguette, a sourdough loaf, or some simple crackers. The bread should be relatively neutral in flavor so as not to overpower the cheeses. A fresh baguette is a classic choice for a French cheese platter.
Fruits: Sweet and Tangy Complements
Fruits add sweetness and acidity to the platter, which helps to balance the richness of the cheeses. Some good choices include grapes, apples, pears, figs, and berries. Dried fruits, such as apricots and dates, also work well.
Nuts: Crunchy and Savory
Nuts provide a satisfying crunch and a savory flavor that complements the cheeses. Walnuts, almonds, and hazelnuts are all excellent choices.
Jams and Honey: Sweet Indulgence
A small jar of fig jam, quince paste, or honey can add a touch of sweetness to the platter. These condiments pair particularly well with goat cheeses and blue cheeses.
Olives and Pickles: Tangy and Briny
Olives and pickles offer a tangy and briny flavor that cuts through the richness of the cheeses. Cornichons (small French pickles) are a classic accompaniment.
Presentation Matters: Arranging Your Cheese Platter
The visual appeal of your cheese platter is just as important as the selection of cheeses and accompaniments. Arrange the cheeses in a visually pleasing way, placing them around the platter in a circular or semi-circular pattern.
Cut the cheeses into different shapes and sizes to create visual interest. For example, you can cut a wedge of Brie into triangles, crumble a blue cheese, and leave a small wheel of goat cheese whole.
Arrange the accompaniments around the cheeses, filling in any gaps. Use small bowls or ramekins to hold the jams, honey, and olives.
Serving Your French Cheese Platter: Tips for Success
To ensure that your cheese platter is a success, keep these tips in mind:
- Serve the cheeses at room temperature. This will allow the flavors to fully develop. Take the cheeses out of the refrigerator at least 30 minutes before serving.
- Provide separate knives for each cheese. This will prevent the flavors from mixing.
- Start with the milder cheeses and move on to the stronger cheeses. This will allow your palate to adjust gradually.
- Encourage your guests to experiment with different pairings. The possibilities are endless.
- Don’t be afraid to ask for help from your local cheesemonger. They can offer valuable advice and recommendations.
The Art of Appreciation: Savoring Your French Cheese Platter
A French cheese platter is meant to be savored. Take your time to appreciate the unique flavors and textures of each cheese. Experiment with different pairings and discover your own personal favorites.
Enjoy the cheese with a glass of wine. A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs well with many cheeses. A light-bodied red wine, such as Beaujolais or Pinot Noir, can also be a good choice.
Most importantly, enjoy the experience. A French cheese platter is a celebration of food, friendship, and the simple pleasures of life. Gather your friends and family, pour a glass of wine, and indulge in the delicious flavors of France.
What are the key categories of French cheese, and how do they differ?
French cheeses are broadly categorized based on several factors, including milk type (cow, goat, sheep), texture, aging process, and production method. These categories include fresh cheeses (such as Fromage Blanc), soft cheeses with bloomy rinds (like Brie and Camembert), soft cheeses with washed rinds (like Époisses and Munster), semi-hard cheeses (like Tomme de Savoie), hard cheeses (like Comté and Beaufort), and blue cheeses (like Roquefort and Fourme d’Ambert). Understanding these categories helps you select a diverse and balanced cheese platter.
The differences in these categories stem primarily from their production methods and aging processes. Fresh cheeses are unaged and have a high moisture content, while soft cheeses develop creamy textures and complex flavors during aging. Washed-rind cheeses are regularly washed with brine or alcohol, leading to pungent aromas and distinctive flavors. Hard cheeses are pressed and aged for extended periods, resulting in firm textures and concentrated flavors. Blue cheeses are injected with molds during production, creating their characteristic blue veins and sharp taste.
How do I choose cheeses that complement each other on a platter?
When selecting cheeses for a platter, aim for variety in texture, flavor, and milk type to offer a well-rounded experience. Include a mix of mild and strong cheeses, soft and hard cheeses, and cheeses made from cow, goat, and sheep milk. Consider including a fresh cheese, a bloomy rind cheese, a washed rind cheese, a semi-hard cheese, and perhaps a blue cheese for a diverse and interesting selection.
Think about how the cheeses will interact with each other on the palate. A strong blue cheese like Roquefort pairs well with sweeter accompaniments like honey or figs, while a mild Brie benefits from a contrasting flavor like a crusty baguette or tart apple slices. Balancing the flavor profiles ensures that each cheese enhances the overall tasting experience, rather than competing with each other.
What are some popular and versatile French cheeses that are always a good choice for a cheese platter?
Brie and Camembert are classic and versatile soft cheeses with bloomy rinds, offering creamy textures and mild, buttery flavors. They are generally crowd-pleasers and pair well with a variety of accompaniments. Comté, a firm, aged cow’s milk cheese from the Jura region, provides a nutty, complex flavor and a firm texture that adds a different dimension to the platter.
For a goat cheese option, consider a Crottin de Chavignol, a small, firm cheese with a tangy and slightly earthy flavor. For a bolder choice, Roquefort, a sheep’s milk blue cheese from the south of France, provides a sharp, salty, and pungent flavor that complements sweeter pairings. These cheeses offer a range of flavors and textures to satisfy different palates.
What are some ideal accompaniments to serve with a French cheese platter?
The perfect accompaniments for a French cheese platter enhance the flavors of the cheeses and provide textural contrasts. Fresh baguette slices are a staple, offering a neutral base for spreading the cheese. Crackers, especially those with nuts or seeds, add a crunchy element and complement the cheeses’ textures.
Fruits like grapes, apples, pears, and figs provide sweetness and acidity that balance the richness of the cheeses. Nuts, such as walnuts, almonds, or pecans, offer a nutty flavor and satisfying crunch. Honey, fig jam, or quince paste add sweetness and depth, particularly to pair with stronger cheeses like blue cheese or goat cheese.
How should I store and serve French cheeses to ensure they are at their best?
Proper storage is crucial for maintaining the quality and flavor of French cheeses. Wrap cheeses individually in cheese paper or parchment paper, then store them in a refrigerator drawer or container to prevent them from drying out or absorbing odors from other foods. Avoid storing cheeses in plastic wrap, as this can trap moisture and lead to spoilage.
Before serving, allow the cheeses to come to room temperature for at least 30 minutes to an hour. This allows the flavors to fully develop and the textures to soften. Arrange the cheeses on a platter with accompaniments and provide cheese knives for easy serving. Serve in a cool environment to prevent the cheeses from becoming too soft.
Can you suggest French cheeses appropriate for specific seasons or holidays?
Certain French cheeses are traditionally associated with specific seasons or holidays. For example, Mont d’Or, a soft, creamy cheese sold in a wooden box, is typically available during the autumn and winter months and is often baked and served warm. Bûche de Noël, a log-shaped goat cheese, is popular during the Christmas season.
In the spring and summer, lighter, fresher cheeses like Fromage Blanc or Chevre frais are ideal, often paired with seasonal fruits and vegetables. For Bastille Day celebrations in July, a selection of classic French cheeses like Brie, Camembert, and Comté would be appropriate. Tailoring your cheese selection to the season adds a special touch to your platter.
How can I learn more about specific French cheeses and their regions of origin?
Numerous resources are available to deepen your knowledge of French cheeses and their origins. Books dedicated to French cheeses provide detailed descriptions, historical information, and pairing suggestions. Online resources, such as websites specializing in cheese and food culture, offer articles, profiles, and recipes.
Visiting cheese shops and talking to knowledgeable cheesemongers is an excellent way to learn about specific cheeses, sample different varieties, and gain insights into their production methods and regional characteristics. Consider attending cheese tastings or workshops to further enhance your understanding and appreciation of French cheeses.