{"id":41694,"date":"2022-07-06T16:30:00","date_gmt":"2022-07-06T20:30:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=41694"},"modified":"2022-07-06T16:23:31","modified_gmt":"2022-07-06T20:23:31","slug":"fromagefromeurope","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/fromagefromeurope\/","title":{"rendered":"Fromage From Europe"},"content":{"rendered":"\n
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\u2014 Featured Cheeses at a Glance \u2014<\/h3>\n\n\n\n

Choose 3-4 colors for a well-rounded board.<\/p>\n\n\n\n

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CLICK HERE FOR MORE INFO<\/a><\/div>\n<\/div>\n\n\n\n
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Aged Goat Cheese<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Bleu d\u2019Auvergn<\/strong>e
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Brie<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Camembert<\/strong>
More info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Comt\u00e9<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Emmental<\/strong>
More info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\u00c9poisses<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Fourme d’Ambert<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Fresh Ch\u00e8vre Log<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Goat Brie<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Langres<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Mimolette<\/strong>
More Info<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Triple Cream<\/strong>
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Want a Taste? <\/h2>\n\n\n\n

Visit one of these participating shops to chat with a knowledgeable cheesemonger about these cheeses:<\/p>\n\n\n\n

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Green Grape Provisions<\/a><\/p>\n\n\n\n

Wasik’s<\/a><\/p>\n\n\n\n

Rubiner’s<\/a><\/p>\n\n\n\n

Guido’s<\/a><\/p>\n\n\n\n

Concord Cheese Shop<\/a><\/p>\n\n\n\n

DiBruno Bros<\/a><\/p>\n<\/div>\n\n\n\n

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Goat.Sheep.Cow<\/a><\/p>\n\n\n\n

Goat.Sheep.Cow North<\/a><\/p>\n\n\n\n

Antonelli’s Cheese Shop<\/a><\/p>\n\n\n\n

Houston Dairymaids<\/a><\/p>\n\n\n\n

St. James Cheese Company<\/a><\/p>\n\n\n\n

France 44<\/a><\/p>\n<\/div>\n\n\n\n

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Rainbow Grocery<\/a><\/p>\n\n\n\n

Market Hall Foods<\/a><\/p>\n\n\n\n

Fromagination<\/a><\/p>\n\n\n\n

Venissimo Cheese<\/a><\/p>\n\n\n\n

Cheese Plus<\/a><\/p>\n\n\n\n

Callee1945<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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DOWNLOAD A PAIRING GUIDE HERE<\/a><\/div>\n<\/div>\n\n\n\n
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About Fromage from Europe:<\/h2>\n\n\n\n

Cheesemaking in France goes back centuries\u2014to the days of the Roman Empire. According to historians it was during this period that the practice of salting cheeses to form rinds and better preserve them started to take hold. An early version of brie was reportedly served at the coronation of Holy Roman Emperor Charlemagne in 800\u2014from Charlemagne’s writings, we know at least that he tasted it in France in 774. <\/p>\n\n\n\n

Many iconic French cheeses can trace their origins to the Middle Ages, when dairy farmers began pooling their milk in cooperatives known as fruiti\u00e8res, which allowed them to produce large-format wheels such as Comt\u00e9, as well as other cheeses. It is believed that Catholic monks who were forbidden to eat meat during Lent created some cheeses as an alternate protein source. These include \u00c9poisse, first made by Cistercian monks in Burgundy in the sixteenth century. Cheese is made in nearly every corner of the country, on small farms and in locally owned cooperatives and dairy industries, where raising dairy animals, cheese production, and affinage (cheese aging and finishing) are practiced the same way they have been for generations. Recipes and techniques for making cheese are passed down within families, who maintain these traditions as an intrinsic part of the local culture.<\/p>\n\n\n\n

France produces an astonishing variety of cheeses. Former French President Charles de Gaulle famously said, “How can anyone govern a nation that has 246 different kinds of cheese?” The number would actually be much higher if it included cheeses consumed only in the area where they are made. From Alpine-style and bloomy-rind wheels to fresh and aged goat cheeses, to blues and washed-rinds, French cheeses cover the gamut of styles and flavors. Each one has a unique history and flavor\u2014the taste of place. <\/p>\n\n\n\n

Cheese is Health Food<\/h3>\n\n\n\n

French cheeses are not only delicious, they are a good source of vitamins A and B, calcium, minerals, and protein. In the spring and summer, animals graze on a diversity of grasses, wildflowers and and herbs, a diet that produces higher Omega-3 fatty acids <\/strong>in their milk and in the resulting cheese\u2014which in turn supports heart and brain health. Aged cheeses, such as Mimolette, are nearly lactose-free, and can be enjoyed by people with digestive issues. Goat cheeses are especially rich in vitamins and minerals. <\/p>\n\n\n\n

The European Union\u2019s (EU) laws regarding agricultural production methods are also part of what make French cheeses so special. These include:<\/p>\n\n\n\n