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French Cheese Recipes

Updated on March 12, 2014

French cuisine

One of the main reasons why I love living in France is the food. I am a fan of French cuisine, especially the countryside style cuisine, the type that it is very simple to prepare and relies on the quality of fresh seasonal ingredients for flavour.

Most people think that French cuisine is elaborate and complicated, when in fact every day meals are easy to prepare. It always amazes me the dishes my friends can concoct in only a few minutes with everyday ingredients. Seeing them at work in their kitchens is a pleasure, seeing them in their garden harvesting the ingredients for dinner is inspiring. Meals are prepared with seasonal ingredients and a love for cooking and eating that is unbeatable.

French Cheese Assortment

Goat cheese: the pyramid

Valencay
Valencay

Goat’s cheese

One of my favourite ingredients of the French cuisine is cheese, especially goat’s cheese made in the region. January and February I have goat’s cheese withdrawal because the local producers keep the goat’s milk for the newborn goats which means that there is none left for my “péché mignon”. I prefer goat’s cheese because it goes through all the nuances, when young it is mild and creamy, sensuously melting in your mouth releasing its flavour slowly. When older, goat’s cheese gets harder and tastes dryer, slightly sharp and less acid than the young version. One of my favourite goat’s cheeses is the Valencay which is shaped like a pyramid with the top cut off. It is a cheese made using traditional methods. When it is young it is covered with salted charcoal ash to preserve it, as it matures a natural bluish mould develops. I like the nutty flavour found when tasting the Valencay, it goes perfect on crackers, bread or just on its own with a good wine like a Sancerre or a Chablis. A Valencay can also be used to make a soufflé, perfect for a dinner starter.


Goat's cheese Souffleé

Goat’s Cheese Soufflé

This is my favourite Goat’s Cheese Soufflé recipe. It needs to be prepared on the spot as you will need to eat it immediately after it comes out of the oven because it will begin to deflate as soon as it hits the dinner table. I vary the goat cheese used for this recipe depending on the strength desired and of course on what is available in the market that day.


Ingredients for 4 to 6 individual soufflés:

2 tablespoons fresh butter

3 tablespoons flour

¾ cup of milk

1 bay leaf

Ground nutmeg

1 ½ ounces of heavy fresh cream or fresh cream cheese

5 ounces firm goat cheese diced (It works well with all varieties of goat’s cheese including blue cheeses like Roquefort)

Salt & pepper


Preparation: I always start this recipe by pouring myself a glass of wine and tasting my ingredients, they look so delicious that I can’t resist them.

Melt the butter in a saucepan under a medium heat. Take care NOT to cook the butter, just melt it. Add the flour, stirring constantly and cook until golden. Start adding the milk slowly, always stirring. Add the bay leaf and season with salt and pepper. Simmer for about 5 minutes stirring your mixture.

Preheat the oven to 375°F and butter your soufflé cups. Remove the sauce from the heat, discard the bay leaf, add the cheeses and stir until smooth.

In a clean bowl, whip the egg whites until they are firm. Mix the egg whites with the cheese sauce slowly with a spatula, do this with folding movements, DO NOT WHIP, fold slowly until both mixtures are completely mixed. Gently fill up your soufflé dishes with the mixture and bake in the preheated oven for about 25 minutes until puffed and golden brown.

Serve as soon as it comes out of the oven.

What's your favorite French cheese? Watch this video to learn about the various types and, perhaps, discover a new preference!

Tartalettes au Rocamadour

The Rocamadour is a soft Goat’s cheese whose name means “little goat’s cheese” as the cheese is only about 6 cm in diameter by 1,5 cm of thickness. This cheese is consumed from March to November and it can be eaten as a starter, on a salad or at the end of a meal in a cheese platter. The best wine to go with a Rocamadour is a Cahors. The Tartalettes au Rocamadour are good served on its own as a starter or as a main dish accompanied by a green salad. Most French housewives make their own pastry but I have never been successful at it so I use ready made short-crust pastry.

Ingredients for 4 Tartalettes au Rocamadour :

10 cl milk

10 cl fresh cream

2 eggs

80 g; magret fume (smoked duck breast) or Parma ham.

8 rocamadours

Ready made short crust pastry.

Preparation: Arrange your pastry in individual pastry moulds.

In a bowl mix milk, cream eggs and 4 rocamadours. Add the magret cut in very small pieces.

Fill your pastries with the above mixture and top it up with a whole Rocamadour.

Bake in a preheated oven for about 20 minutes.

Serve hot.

French cheese

Igourmet French Cheese Assortment, 1.8-Pound
Igourmet French Cheese Assortment, 1.8-Pound

French Cheese Assortment captures a good bit of French cheese culture with Buche de Chevre,Saint Andre, Pont L'Eveque, Gruyère de Comté.

 

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    • ladylux profile image

      ladylux 

      8 years ago

      Thanks, Princessa. So glad to see at least some French people (your friends) are still enjoying their native foods. My friends in France think I'm crazy for embracing all these fantastic culinary delights.

      Violet (if you come back to this hub after so many months): the key to the egg whites is freshness and quality. In France it's easy to find pastured eggs. A little harder in the US, but it can be done by roadside stand or at a farmer's market.

    • The Rope profile image

      The Rope 

      8 years ago from SE US

      Hey our very own "Julia Childs!" Thanks for a real look into French cooking and for making it less intimidating. I’m definitely adding this one to my recipe collection.

    • Princessa profile imageAUTHOR

      Wendy Iturrizaga 

      9 years ago from France

      LOL thanks guidebaba, I hope you try some of the cheese recipes ;-)

    • guidebaba profile image

      guidebaba 

      9 years ago from India

      OOO LLLL: Cheese is cool and these Cheese Recipes are HOT but NOT as HOT as your New Avatar. This New Avatar feels like some HOT RECIPE. OOO LLLL

    • Princessa profile imageAUTHOR

      Wendy Iturrizaga 

      9 years ago from France

      mayhmong : goat's cheese is sharper in taste, more acidic than most cow's cheese. But the flavour varies a lot depending on the age of the cheese and the way it is made.

      vivekananda: You can replace the French goat's cheese with any other goat cheese of your taste, you can even replace it with cow's cheese if that is the only one available. The secret is in using good quality ingredients, so just look for a good quality cheese and the recipe should be a success. Good luck!

      Violet: I am glad the hub was useful :)

    • VioletSun profile image

      VioletSun 

      9 years ago from Oregon/ Name: Marie

      Princessa: That's a good tip, the folding. I am going to try making a souffle to see how I do, and I do make mousse, didn't know about the folding. I learned something new! Thanks for your comment on the avatar. :)

    • vivekananda profile image

      vivekananda 

      9 years ago from India

      I felt glad to read that u tried my recipes. Now it's my turn. But i have to see where in Mangalore i am able to get this French cheese or goat cheese. Recipe seems to be a good one.

    • mayhmong profile image

      mayhmong 

      9 years ago from North Carolina

      making soufflies back in my home economics class was pretty tough. Or may be it's just the fact that I don't follow instructions well..BTW, what does Goat Cheese taste like???

    • Princessa profile imageAUTHOR

      Wendy Iturrizaga 

      9 years ago from France

      Hi Violet, actually the secret for the souffleé is patience, love for cooking and to FOLD with a spatula or wooden spoon the egg whites with the cheese mixture. Apparently if you use a mixer or just hand whip you will "break" the egg whites and your souffle won't rise. So FOLDING is the answer, so far it has worked for me, not only for the souffleé but also for making mousse for a Charlotte au chocolat.

      BTW I lile your new avatar :)

    • VioletSun profile image

      VioletSun 

      9 years ago from Oregon/ Name: Marie

      This sounds yummy, but I suspect one has to have the right "touch" in order to make the souffles? I would love to learn how to make a French dish, so if you have more recipes, would be sure to read them!

      Yummy hub! :)

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