Morbier: Un fromage village agricole

Le Morbier est un doux, fromage de lait de vache français nommé d'après le village pittoresque de Morbier dans le nord-est de la France. Il est vénéré pour sa richesse en saveur et la texture.

I did not like the cheese very much. It tasted too sour for my liking. The smell was very strong as well. 

Equis Fromage: Boule de Lille

Boule de Lille, or Mimolette cheese, has both French and Dutch origin. In some ways it's similar in taste to Edam cheese. However it is different in appareance - it has a carrot to burnt orange colored core, depending upon the degree to which the cheese is aged. Mimolette is from Lille, France, where it gets it's nickname from Boule de Lille. Mimolette cheese comes from a cow. Its defining taste is like a mild cheddar, and has a complex after taste. However as the cheese ages, it's flavor and profile completely changes. It is great with a loaf of bread with oil and vinegar for dipping, and some fruit, such as grapes or apples.

Lille, France is located at the top near Belgium.





Mimolette n'est pas doux, mais frais. C'est delicieux. Mais, mon prefere n'est pas mimolette. Mimolette est difficile. Il ressemble a du fromage cheddar.


Dalkia
Christopher's Wine and Cheese
Kitchen Voyage

Bucherondin de Chèvre: le fromage du bûcheron

Bucherondin de Chèvre

Bucherondin, or Bucheron, is a goat cheese deriving from the western Poitou-Charentes region of France. Bucheron holds the shape of a log, which is where the cheese gets its name from. "Buche" is the french word for "log" and "Bucheron" means "lumberjack." While young, the cheese has a harder texture with a mild flavor. After the cheese has aged, it has a softer texture with a sharper, more intense flavor. Bucheron is commonly sprinkled on salads, put on grainy breads or eaten with fruits such as grapes.

Quand je l'ai goûté ma première pensée a été que le fromage était moyen. Ce n'était pas trop forte ou trop faible. J'ai aimé la texture. J'ai aimé le goût parce qu'il n'était pas trop forte. la saveur de bucheron est similaire à Camembert.

Sources

http://en.wikipedia.org/wiki/Bucheron

http://www.gourmet-food.com/french-cheese/bucherondin-de-chevre-103354.aspx

http://www.shop.buttersfinefood.com/Bucherondin-De-Chevre-bucheron.htm

Bucherondin_400x300.jpg

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Cantorel Bleu d'Auvergne: Il est très crème

     Cantorel Bleu d'Auvergne was first crafted by a cheese maker named Antoine ROUSSEL, about forty km to the west of Clermont-Ferrand in a town called Auvergne. He came up with the idea to put artificial holes in the cheese so that a blueish green mold would grow in it. He called this technique "pricking" and it was adopted by many cheese makers in Auvergne. Cantorel Bleu d'Auvergne is made of pasteurized cow's milk. It is now made in Saint Flour but still in Auvergne. It has a salty, creamy taste but isn't too sharp. It goes well with nuts and raw mushrooms or simply on a cheese plate served with a tawny port. Depending on how mild it is, a sweet wine like Jurancon.

J'ai n'aim pas ce fromage. Il est crémeux, mais je n'aime pas le goût de mold. Il est salée et douce et facile à étaler. 
Ce n'ést pas mon fromage préféré.















"Bleu D'Auvergne." Portal of the French Cheese Community. Ile De France, n.d. Web.                                                                               <http://iledefrancecheese.com/index.php/Bleu-d-Auvergne/bleu-dauvergne.html>. 
http://www.iledefrancecheese.com/index.php/Bleu-d-Auvergne/bleu-dauvergne.html

"Google Images." Google Images. N.p., n.d. Web. 01 Nov. 2012. <http://www.google.com/imgres?um=1>.
http://www.google.com/imgres?um=1&hl=en&rlz=1C1CHFX_enUS469US469&biw=1920&bih=979&tbm=isch&tbnid=etzTK7ydnhqKcM:&imgrefurl=http://www.cottagesinfrance.biz/route.html&docid=vmJYAZH5_EqK0M&imgurl=http://www.cottagesinfrance.biz/images/maps/FrTownsSM.jpg&w=300&h=262&ei=nXOSUOPGA_OxygH49YCIAQ&zoom=1&iact=hc&vpx=184&vpy=147&dur=2479&hovh=209&hovw=240&tx=159&ty=100&sig=113530888697726018946&page=1&tbnh=145&tbnw=167&start=0&ndsp=43&ved=1t:429,i:69
    

Gruyere: le fromage de la Suisse

Gruyere is a cheese from Switzerland, in the region of canton of Fribourg. This cheese is from a cow, and has a mild, and not overpowering flavor. Its aging time is about 5-12 months and it is not pasturized. This yellow, hard cheese can be served with white wine, and many other dishes. Graded it can be served as a table cheese or on a salad or pasta, and it is also used in quiche. It is often used in baking, fondu, french onion soup, and cordon blue.










Le fromage est doux. Le goût est crémeux et fait avec du lait de vache. Il est moisi, et les goûts de champignons. La texture est légère. Il est semblable à du fromage suisse. Il a aussi des saveurs de noisette et douce.




Madison McElheney

Works Cited:
 http://en.wikipedia.org/wiki/File:Gruy%C3%A8re.jpg

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&frm=1&source=web&cd=3&sqi=2&ved=0CC8QFjAC&url=http%3A%2F%2Fwww.foodnetwork.com%2Ftopics%2Fgruyere%2Findex.html&ei=_z-RULTTOceNqQHJp4D4Dw&usg=AFQjCNFvze1OZxaHzEE_pc8VpkxdnXuS6Q

http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1344&bih=657&tbm=isch&tbnid=RRAjEXK1N0Ai9M:&imgrefurl=http://ladies-with-bottle.blogspot.com/2009/11/gruyere-cheese.html&docid=l2fh-sNJlt0iCM&imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRGT1S8oDob_AtXmn3doUUdfOJehQe5QT5gq3hfTaVasbjtYnrXrIsPobYHTS-UVetqTCCEMESW1B215wsP_tKBmLzbDw8V5q66lzYgQ5SeBL62jAWtw89w71bdfb_j0WpevZDP_QgZc/s1600/gruyere%252B3.jpg&w=800&h=594&ei=sEORULT3JZSBrQGNi4HQDQ&zoom=1&iact=rc&dur=2&sig=104707251105450264869&page=1&tbnh=193&tbnw=235&start=0&ndsp=10&ved=1t:429,i:104&tx=112&ty=64