Fromage type in fromage

It is the most representative mature cheese in France. It has a rich milk flavor and a soft and delicate taste. Different from fresh cheese, soft cheese is fermented and matured, which has the unique flavor of cheese products, so it is the most popular cheese.

Common types: Brie cheese is good, Camembert cheese is heavy. The processing technology of this kind of cheese is the same as that of soft cheese with flower skin, but it needs to be washed frequently throughout the mature period to make its skin orange-red. After washing with light salt water, cheese dough and crust can keep humidity and softness. The taste is quite mellow. This kind of cheese needs to be stored in a humid environment, the humidity should be close to 90%, and the temperature should be between 12℃ and 15℃.

Common types: Munster cheese, Livarot cheese, ibis cheese (? This cheese needs squeezing, but it doesn't need to be cooked. Cheese has a long maturity. During the long ripening process, milk is rich in flavor, hard and salty, and its appearance color is changeable.

Common types: Cantal and Reblochon. The nature is close to medium hard cheese, and the skin is hard; Some cheeses have air holes in the middle, which is the change caused by gas during ripening. This excellent flavor cultivated by traditional French farms and alpine aquatic plants is slightly salty in the mouth, and the more you chew it, the more fragrant it becomes.

Common types: Comté cheese is good, Emmenthal cheese and Gruyère cheese are small pieces of cheese with many shapes. Some of them are covered with taupe skin. As the name implies, it is made of goat's milk. It smells completely different from milk cheese. It tastes delicious, slightly sour and irritating, and tastes like nuts. The best season to eat goat cheese is March and 10, which is usually accompanied by local liquor, which has the effect of making the finishing point.

Common types: Chavroux, Buchette Couturier fresh goat cheese, Sainte-Maure, Chabichou, etc.