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Say Cheese!

Say Cheese!

Food and Drink

What happened after an explosion at a French cheese factory? All that was left was de brie!

Couldn’t resist a cheesy joke to kick start this world cup themed cheese blog. France and Switzerland go head to head this week. To celebrate, we are giving you a run down of our favourite three cheeses from each country.

FRANCE
France First up from France is Camembert. Famously issued to French troops during World War 1, this cheese is firmly fixed in French culture. Stored and sold in the widely recognisable circular wooden boxes, Camembert has a creamy interior texture and a white rind.

The rind of the cheese used to be blue-grey in colour, with brown spots before fungi was further understood, we wonder if it would still be so popular today?

Next cheese up to the board is Beaufort, a cheese that gets a 5 star treatment to be jealous of. For one to two months of the creation process, Beaufort is massaged each afternoon! That’s more than most of the WAG’s at the world cup. Beaufort is pale yellow with a creamy texture and no holes. As it melts easily, it is perfect for cheese on toast.

Roquefort is not a cheese for the faint hearted With distinctive veins of green mould and a sharp tang, it is an explosion of flavour, taking you from sweet, smoky to salty in one bite. The legend of how Roquefort was first created is a tale of true love (of cheese). A young man was enjoying his plain piece of cheese, when in the distance he noticed a beautiful woman. Rather than share the cheese, he left it in the cave and went to speak to the woman. A few months later, he returned to his beloved: the cheese, and found that the mould in the cave had transformed his cheese into Roquefort.

If we haven’t managed to put you off with tales of mould why not try this delicious French Roquefort salad with warm croutons and lardons by Jamie Oliver:
http://www.jamieoliver.com/recipes/cheese-recipes/roquefort-salad-with-warm-croutons-and-lardons

SWITZERLAND
When people say “Swiss cheese” they are usually referring to Emmental, a yellow medium-hard cheese that has its distinctive large holes (created by carbon dioxide). Interestingly, the large holes in the cheese used to be seen as a sign of imperfection that until modern times, cheese makers would try to avoid.

Sweet but slightly salty, Gruyere is a hard cheese that can come in a variety of flavours depending on the age. The younger the cheese, the more creamy and nutty it tastes and as it matures it becomes stronger and more earthy in flavour. Would you believe that the production of Gruyere is defined in Swiss law and all producers have to follow these rules?

We all know that cheese and wine go together, so that’s why we love Appenzeller Cheese. Wine or cider are usually applied to its herbal brine whilst it is cured, giving it a tasty flavour.

Straw – coloured with tiny delicate holes, this cheese has a delicious nutty or fruity flavour.

We can’t mention Switzerland and cheese in the same post, without mentioning fondue, why not try it out this weekend with this recipe from the BBC.
?http://www.bbc.co.uk/food/recipes/swisscheesefondue_8925

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