French cheeses

Gastrology recently embraced the ‘joie de fromage’ with the launch of the official European Cheeses promotional campaign in Australia. 

We were inspired by the European way of life with a selection of delicious French cheeses, imported directly from Europe from Brie to Comté which we enjoyed over wines and charcuterie. 

Below are some tasting notes from the selection of cheeses that truly impressed. 

Brie Ile de France
Origin: Normandy, France
NEW to Australia this classic French cheese is a creamy, mild and buttery cows-milk cheese
The Brie Ile de France features a distinctive pale white rind with a creamy heart
Best to serve on its own with a simple piece of baguette, cracker or fruit such as a grapes
Pair with a Chardonnay or Sauvignon 

Chaumes
Origin: Dordogne, France
A cheese which is not well known in Australia but very popular in Europe, Chaumes is a round, soft-ripened cheese with a bright orange washed rind and a rich, creamy paste and hazelnut aftertaste
It takes 15 litres of cow’s milk to make a 2kg wheel of Chaumes cheese
A very popular after-school children’s snack in Europe, Chaumes goes perfectly with figs, raisins and crusty bread

St Agur Blue
Origins: Valey, France
A rich and creamy French cow’s milk blue cheese that’s not too strong but has full flavour.  A wonderful match to dried fruit, including dates and figs, equally great match to fortified wines including Port and Sauternes
This modern cheese was developed from an old monastery recipe as a creamy cow’s milk alternative to Roquefort
The flavour is developed using a special selection of “designer” blue moulds which are cultured on rye bread and crumbled into curds just before hooping. It is matured for three months to develop the rich, creamy texture and distinctive blue flavour