A Frenchman's Guide to The Perfect Cheese Board ! Stinky Tasting included...

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  • Published on:  12/17/2016
  • How to Make the Ultimate Cheese Platter, using 6 iconic French cheeses and many delicious World alternative cheeses. Live Tasting / Smelling session included !

    To put together the best cheese plate, you must have diversity in milk types (cow, sheep, goat) also in texture : soft, creamy, crumbly, firm and of course in strength too, mild and gentle to naughty and deliciously stinky.

    COMTE CHEESE
    --------------------------
    strength : 2 out of 5
    Its a pressed and cooked cheese made from Cows’milk
    Produced in eastern France / moutains of the jura
    Alternatives :
    - Swiss Gruyère
    - Young british cheddar
    - in the us, i’ve found
    - Pleasant Ridge Reserve cheese, from UPLANDS CHEESE in wisconsin
    - Tarentaise cheese from Spring Brook Farm in Vermont

    ROQUEFORT CHEESE (don’t spell the T)
    ----------------------------------
    strength : 5 out of 5
    It’s an unpressed and uncooked cheese made from SHEEP's milk,
    Comes from the SOUTH of France, more accurately from the AVEYRON region.
    ALTERNATIVES
    Here are a few international alternatives to ROQUEFORT cheese :
    - ITALIAN Gorgonzola
    - British Blue STILTON
    - Danish blue cheese
    - or even the blue Maytag.

    OSSAU - IRATY
    -------------------------
    strength : 3 out of 5
    Its a pressed and uncooked cheese made from Sheep’s milk
    Coming from south-west France, in the pyrenees mountains.
    ALTERNATIVES
    Here are a few international alternatives to OSSAU IRATY cheese :
    - Spanish Manchego is the first that comes to my mind
    - Young Italian Pecorino as well
    - From the us Gran Queso, in wiconsin.

    MOTHAIS GOAT CHEESE
    ----------------------------------------
    strength : 3 out of 5
    SOFT-RIPENED cheese made with Goat’s milk, wrapped in a chestnut leaf,
    Coming from western France, a region called POITOU
    ALTERNATIVES
    Any creamy goat cheese would work, so :
    - Italian robiola di capra
    - Bonne Bouche cheese, in Vermont
    - or in California : Humboldt FOG from CYPRESS grove,


    EPOISSES CHEESE
    -------------------------------
    strength : 4 out of 5
    Washed-rind Cheese made from cow’s milk, coming from Burgundy, in the center of France.
    ALTERNATIVES
    so Here are a few international alternatives to EPOISSES cheese :
    - Ardrahan cheese from Ireland
    - German Limburger
    - British stinking bishop
    - Italian taleggio (g-i-o)


    CHAOURCE CHEESE
    --------------------------------
    strength : 3 out of 5
    Soft-ripened cheese made from cow’s milk.
    Coming northern east France, the CHampagne ardennes region.
    Even if it has its own personality, in many aspects, it is similar to BRIE cheese, and that’s why I chose it.
    ALTERNATIVES
    As BRIE cheese is produced all over the world, it is the perfect alternative to CHAOURCE CHEESE. Example :
    - Brie from King island dairy in Australia
    - Cornish Brie from the UK
    - or really, any Brie cheese in the US.

    Good tunes by PROLETER
    Stereosun / By the river
    https://soundcloud.com/proleter-beatmaker
    proleter.bandcamp.com/

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