French have always regarded their cheese as essential, whether they buy it at a farms or in grocery store . People have milked thousand of cows, sheep and goats since someone in the past decided to curdle milk. But what should make us decide on which type of French cheese to buy ? Any what does the word cheese mean anyhow? It is a dairy product for sure fermented or not fermented, matured or not matured, it is more or less skimmed, or cream or dasher. It can be coagulated, before it is drained or just partly drained or not drained at all. At least 23% of dry matter should be kept . The kind of milk used must be labeled when it is not made of cow milk.
The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk. The milk label refers to the milk not heated over 37 degrees Celsius. When heated at this degree it keeps all its properties, and it loses certain pathogenic bacteria which can be dangerous for human digestive system. According to officials real farm French cheese is made by hand and with the milk each day. modest scale production has the same importance nowadays as it used to be made and it is proven by the high price of cheese products.
The milk used to make pasteurised cheese is heated up to 72 degrees Celsius for about 20 to 30 seconds each time and this process annihilates any pathogenic germ. Then the milk is seeded again with lactic bacteria so to restore the flora indispensable for maturing the paste. The French consider it a law breaking to take the main bacteria out of milk and to replace them by others, which are selected and standardised in laboratories.
What we might call as the original cheese, there is another type, the mass-produced one which is not real cheese although it has a huge consumption everyday households. On one hand, you find mass production and low prices, and on the other small scale production and different prices. equivalent assortments of cheese can be costly according to their brand, name and to the price of milk. There is a segmentation within brands: Lanquedoc, Lepetit, Gillot, Cooperative d’Isigny are made with milk. Their prices are higher, and they are chosen by 15% of cheese lovers. The pasteurised camembert like President, Bridel or Coeur de Lion are the market core with a 85% of consumption; They are sold under the prices of cheese made with milk. but the reason for this difference is ladle moulding. For Lanquedoc camembert, the mould is filled with five layers which are made up of curdled milk, which are spaced 40mm in order to let a slow draining and a different taste. So it takes a longer time to produce.
The difference between cheese made with pasteurised milk or with milk is a bit ambiguous . Be witting when choosing! If you read Normandy camembert on the label, it means that it is a ladle-moulded camembert made with milk. the origin is secured even if for 15 years or so, most of the cows in Normandy are of Dutch origin. Camembert “made in Normandy” are pasteurised mainly: for cheese lovers, this is not full flavoured cheese. The ordinary label “Camembert” can be used for cheese made in any French region,as well as in any other countries around the world . The major difference is its low price. ~ The difference is ambiguous between cheese made with pasteurised milk or with milk. You must be aware when you make a choice ! Let’s take any example: if you you come across a camembert cheese which is labels “Normandy camembert”, it means that it is a ladle-moulded camembert made with milk which is pasteurised mainly. But I notify cheese lovers to pay careful attention as the ordinary label “Camembert” can be used for cheese made in any French region, as well as in any other countries for example China. The major difference is the low price the cheese is sold.}
Then how do you know which camembert is a pasteurised and a milk camembert? Non-pasteurised cheese has an uneven rind of variety of colours, it is even and white when cheese is pasteurised the ripening process is halted then. The sides of a ripen cheese are soft when you touch them and it goes on ripening stores. Cheese lovers relish milk cheese of guaranteed origin. But 85% consumers eat milder pastes more which is enjoyed by everyone within the family.
Where should you buy French cheese? Let’s consider department stores first. They are a load of not real cheese as cheese suppliers have to pay to get a good place at them so they overvalue their products. Besides supermarkets there are the traditional shops ? A professional cheesemonger can put it on sales any fresh product, while standing apart from mass distribution systems. Last but not least, cheese farms are the best choice . But for health-related motives, some fear farm cheese. But nobody should be scared as ministries would never allow the sale of any bad quality cheese. There are veterinarian inspections. The ticketing of cheese is also submitted to strict rules , for instance sales designation, animal species, minimal fats content, manufacturing place and additives