The enduring rumors are true: France is good at cheese. Studying abroad there in college was a semester-long all-you-can-eat buffet, and not just in Paris, either. The Franche-Comté region (where I stayed, on the Swiss border) is home to the medieval city of Besançon, whose university has been thriving since the 15th century. More importantly, it’s home to a hard regional cheese simply called Comté. Continue reading “In celebration of Trader Joe’s totally legit Comté cheese”
Stocks of French Comté and Cantal cheese may drop significantly this year due to the effects of the summer heatwave and drought, producers have said, with some saying this is “the worst year ever” [ . . . ]
Continue reading at: French cheese stocks suffer due to summer drought
Nina White, a dancer and the co-founder of Bobolink Dairy & Bakehouse in Milford, New Jersey, looked quite chic last June, in her petite robe noire as she waited nervously for the results of the first annual Farm Cheese Awards in Lyon, France. After all, Lyon had been dubbed the world capital of gastronomy back in 1935, and cheese is such an integral part of the French identity that Charles de Gaulle joked in 1962, “How can one govern a country that boasts 258 different cheeses?” [ . . . ]
The saying is — “when in Rome.” But today, we should really be looking to France.
“The French, we are lucky enough to have more than 365 variety of cheese. So every day. Every lunch and dinner we have a piece of cheese,” says Farmer and Frenchman owner Hubert Mussat.365 days of wine and cheese make the French the experts.We dropped by Farmer and Frenchman for the inside scoop on pairing — the gouda, the brie, and the bleu.
Best wine pairings:
- Jalapeno, or anything spicy, goes best with sweet wine
- Riesling pairs best with spicy foods and cheeses
- Chardonnay does well with hard cheeses
- Sauvignon Blanc is best with seafood, not cheese
- Red wines pair well with soft cheese like fontina and brie
Continue reading at: National Wine & Cheese Day: Wine 50% off, best Tri-State pairings
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