I'll be in France for the next couple of weeks and though I love
cheeses of most kinds, I don't really treat them like a "collector";
notebooks, memorization, pictures of plates, etc. I have wonderful
cheese plates here and there (in the USA), then promptly forget the
names and sometimes even the type of cheese by the time I'm on my way
to the car.

While I'm in Europe I'm eager to eat as much and many unpasturized
cheese as I can. Since the USDA won't let us sell these here, I'm
eager to try things I won't ordinarily have a chance to try. Of course
even garden varieties such as Brie or Camembert are different for the
pastuerization aspect.

But if I remember my reading and viewing correctly, there are entire
varieties of cheese that we don't have at all because they simply can't
be made with pasteurization in the process. Which are those.

Or more generally, what cheeses should I be sure to chase down?

Thanks for any tips, and of course the requisite insults and all the
ancillary squabbling that will follow.
--
If God didn't want us to eat animals, why did he make them out of meat?

On Thu, 23 Sep 2010 10:26:42 -0700, gtr > wrote:

>I'll be in France for the next couple of weeks and though I love
>cheeses of most kinds, I don't really treat them like a "collector";
>notebooks, memorization, pictures of plates, etc. I have wonderful
>cheese plates here and there (in the USA), then promptly forget the
>names and sometimes even the type of cheese by the time I'm on my way
>to the car.
>
>While I'm in Europe I'm eager to eat as much and many unpasturized
>cheese as I can. Since the USDA won't let us sell these here, I'm
>eager to try things I won't ordinarily have a chance to try. Of course
>even garden varieties such as Brie or Camembert are different for the
>pastuerization aspect.
>
>But if I remember my reading and viewing correctly, there are entire
>varieties of cheese that we don't have at all because they simply can't
>be made with pasteurization in the process. Which are those.
>
>Or more generally, what cheeses should I be sure to chase down?
>
>Thanks for any tips, and of course the requisite insults and all the
>ancillary squabbling that will follow.


The types of cheeses you will be able to get will vary greatly by
region, sometimes even by very small regions or individual towns in
some rural areas..

And what will be offered to you at restaurants may be broader than
regional offerings or not have all the goodies that are produced
locally.

Time for a crash online course in regional cheeses based on where
you'll be visiting. Then I recommend hitting the local fromageries and
checking them out. there. By all means, take a list of those cheeses
you want to try and show them to the purveyors.

Boron

On 2010-09-23 10:37:57 -0700, Boron Elgar said:

> On Thu, 23 Sep 2010 10:26:42 -0700, gtr > wrote:
>
>> I'll be in France for the next couple of weeks and though I love
>> cheeses of most kinds, I don't really treat them like a "collector";
>> notebooks, memorization, pictures of plates, etc. I have wonderful
>> cheese plates here and there (in the USA), then promptly forget the
>> names and sometimes even the type of cheese by the time I'm on my way
>> to the car.
>>
>> While I'm in Europe I'm eager to eat as much and many unpasturized
>> cheese as I can. Since the USDA won't let us sell these here, I'm
>> eager to try things I won't ordinarily have a chance to try. Of course
>> even garden varieties such as Brie or Camembert are different for the
>> pastuerization aspect.
>>
>> But if I remember my reading and viewing correctly, there are entire
>> varieties of cheese that we don't have at all because they simply can't
>> be made with pasteurization in the process. Which are those.
>>
>> Or more generally, what cheeses should I be sure to chase down?
>>
>> Thanks for any tips, and of course the requisite insults and all the
>> ancillary squabbling that will follow.
>
>
> The types of cheeses you will be able to get will vary greatly by
> region, sometimes even by very small regions or individual towns in
> some rural areas..
>
> And what will be offered to you at restaurants may be broader than
> regional offerings or not have all the goodies that are produced
> locally.
>
> Time for a crash online course in regional cheeses based on where
> you'll be visiting. Then I recommend hitting the local fromageries and
> checking them out. there. By all means, take a list of those cheeses
> you want to try and show them to the purveyors.

All good thinking. I've since come up with a list from "Cheese Primer"
from Jenkins. But of course he focuses on the whole damn world. So I've
got a score of cheese that he thinks (thought: it was written in '96)
were worth consideration.

I was just looking for some more personal additions from any who might
have them.
--
If God didn't want us to eat animals, why did he make them out of meat?

On Thu, 23 Sep 2010 11:02:06 -0700, gtr > wrote:

>On 2010-09-23 10:37:57 -0700, Boron Elgar said:
>
>> On Thu, 23 Sep 2010 10:26:42 -0700, gtr > wrote:
>>
>>> I'll be in France for the next couple of weeks and though I love
>>> cheeses of most kinds, I don't really treat them like a "collector";
>>> notebooks, memorization, pictures of plates, etc. I have wonderful
>>> cheese plates here and there (in the USA), then promptly forget the
>>> names and sometimes even the type of cheese by the time I'm on my way
>>> to the car.
snip
>>
>> Time for a crash online course in regional cheeses based on where
>> you'll be visiting. Then I recommend hitting the local fromageries and
>> checking them out. there. By all means, take a list of those cheeses
>> you want to try and show them to the purveyors.
>
>All good thinking. I've since come up with a list from "Cheese Primer"
>from Jenkins. But of course he focuses on the whole damn world. So I've
>got a score of cheese that he thinks (thought: it was written in '96)
>were worth consideration.
>
>I was just looking for some more personal additions from any who might
>have them.

Alas, I have the same memory lapses when it comes to cheese names, and
what's worse, I haven't been to France since the BC years (Before
Children), so all I can offer up are memories of spectacular
end-of-meal cheese trays, laden with delights.

And since almost none of these cheeses ever makes it State-side,
memories they shall remain.

Enjoy your gastronomic adventures in France.

Boron

On Thu, 23 Sep 2010 11:02:06 -0700, gtr > wrote:

>On 2010-09-23 10:37:57 -0700, Boron Elgar said:
>
>> On Thu, 23 Sep 2010 10:26:42 -0700, gtr > wrote:
>>
>>> I'll be in France for the next couple of weeks and though I love
>>> cheeses of most kinds, I don't really treat them like a "collector";
>>> notebooks, memorization, pictures of plates, etc. I have wonderful
>>> cheese plates here and there (in the USA), then promptly forget the
>>> names and sometimes even the type of cheese by the time I'm on my way
>>> to the car.
>>>
>>> While I'm in Europe I'm eager to eat as much and many unpasturized
>>> cheese as I can. Since the USDA won't let us sell these here, I'm
>>> eager to try things I won't ordinarily have a chance to try. Of course
>>> even garden varieties such as Brie or Camembert are different for the
>>> pastuerization aspect.
>>>
>>> But if I remember my reading and viewing correctly, there are entire
>>> varieties of cheese that we don't have at all because they simply can't
>>> be made with pasteurization in the process. Which are those.
>>>
>>> Or more generally, what cheeses should I be sure to chase down?
>>>
>>> Thanks for any tips, and of course the requisite insults and all the
>>> ancillary squabbling that will follow.
>>
>>
>> The types of cheeses you will be able to get will vary greatly by
>> region, sometimes even by very small regions or individual towns in
>> some rural areas..
>>
>> And what will be offered to you at restaurants may be broader than
>> regional offerings or not have all the goodies that are produced
>> locally.
>>
>> Time for a crash online course in regional cheeses based on where
>> you'll be visiting. Then I recommend hitting the local fromageries and
>> checking them out. there. By all means, take a list of those cheeses
>> you want to try and show them to the purveyors.
>
>All good thinking. I've since come up with a list from "Cheese Primer"
>from Jenkins. But of course he focuses on the whole damn world. So I've
>got a score of cheese that he thinks (thought: it was written in '96)
>were worth consideration.
>
>I was just looking for some more personal additions from any who might
>have them.

I can't remember the names either but I was in France recently and
there are so many cheeses to try. You can often get samples at large
weekend Farmer Markets and that's a fun experience. I went to the
Beaune Farmers market and it was to die for- so if you are near do go.
In the grocery store, the provincial cheeses- the ones that say in
French- Product of France or something similar- are always a good
start. I was surprised at how many good hard white cheeses France
had.

Oh be a kid in the candy/cheese shop and try every one! You are in
France after all and I am sure the baguettes are just leaning near the
cheeses, so you've got it made-imho.

aloha,
Cea

gtr > wrote in news:2010092310264231817-xxx@yyyzzz:

> While I'm in Europe I'm eager to eat as much and many unpasturized
> cheese as I can. Since the USDA won't let us sell these here, I'm
> eager to try things I won't ordinarily have a chance to try.

No such problem in Canada. The need to pasteurize milk before cheese
making was removed many years ago, but overall, it's Québec which led the
battle and produces the largest choice of unpasteurized (as well as
pasteurized) cheese in Canada.

I count well over 200 varieties of cheese made in more than 60 fromageries,
quite a few of which are attached to monasteries.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Michel Boucher > wrote in
:

>> While I'm in Europe I'm eager to eat as much and many unpasturized
>> cheese as I can. Since the USDA won't let us sell these here, I'm
>> eager to try things I won't ordinarily have a chance to try.
>
> No such problem in Canada. The need to pasteurize milk before cheese
> making was removed many years ago, but overall, it's Qu‚bec which led
> the battle and produces the largest choice of unpasteurized (as well
> as pasteurized) cheese in Canada.
>
> I count well over 200 varieties of cheese made in more than 60
> fromageries, quite a few of which are attached to monasteries.

I should add a link:

http://fromagesdici.com/repertoire/

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

On 2010-09-23 11:11:39 -0700, Michel Boucher said:

> Michel Boucher > wrote in
> :
>
>>> While I'm in Europe I'm eager to eat as much and many unpasturized
>>> cheese as I can. Since the USDA won't let us sell these here, I'm
>>> eager to try things I won't ordinarily have a chance to try.
>>
>> No such problem in Canada. The need to pasteurize milk before cheese
>> making was removed many years ago, but overall, it's Qu‚bec which led
>> the battle and produces the largest choice of unpasteurized (as well
>> as pasteurized) cheese in Canada.
>>
>> I count well over 200 varieties of cheese made in more than 60
>> fromageries, quite a few of which are attached to monasteries.
>
> I should add a link:
>
> http://fromagesdici.com/repertoire/

Duly noted for potential future vacations...
--
If God didn't want us to eat animals, why did he make them out of meat?

Il 23/09/2010 19:26, gtr ha scritto:

> I'll be in France for the next couple of weeks and though I love cheeses

Where will you be in France?

> Or more generally, what cheeses should I be sure to chase down?
>
> Thanks for any tips, and of course the requisite insults and all the
> ancillary squabbling that will follow.

There's much to be had there, but France is wider than dear old
Australia in terms of cheese varieties
--
Vilco
and the Family Stone

On 2010-09-23 13:59:47 -0700, ViLco said:

> Il 23/09/2010 19:26, gtr ha scritto:
>
>> I'll be in France for the next couple of weeks and though I love cheeses
>
> Where will you be in France?

It's loose. We'll have 5 days in Paris. Otherwise, it will be unsettled
until we return.

Tentatively:
Lyon 3-4 days
Avignon 3-4 days
Montpellier 2-3 days

These unless something interesting distracts us.

>> Or more generally, what cheeses should I be sure to chase down?
>>
>> Thanks for any tips, and of course the requisite insults and all the
>> ancillary squabbling that will follow.
>
> There's much to be had there, but France is wider than dear old
> Australia in terms of cheese varieties

I read a line today from De Gaulle in the 1950's: "Nobody can simply
bring together a country that has 265 kinds of cheese."
--
If God didn't want us to eat animals, why did he make them out of meat?

Il 23/09/2010 23:54, gtr ha scritto:

>> Where will you be in France?

> It's loose. We'll have 5 days in Paris. Otherwise, it will be unsettled
> until we return.
>
> Tentatively:
> Lyon 3-4 days
> Avignon 3-4 days
> Montpellier 2-3 days

Wonderful trip, then!
I won't tell you which cheeses to search for, but I will tell you where
to find a delightful selection of cheeses in Montpellier, the place I
visited in 2003. In the center of town there's the Columbus permanent
market, there you'll find some cheese traders and groceries selling
local cheese, mostly short-aged cheeses from cow, goat and sheep. If you
want intense cheeses, don't hexitate to buy cowmilk cheeses, some of
them are even stronger than goat ones. They pair wonderfully with the
local reds, in the wine shops in town you can find many good bottles, I
tried La Preceptorie de Centernach and Domaine de la Rectorie and was
impressed. These wines and these cheeses, they make an outstanding
match, along with a baguette fresh from the bakery, of course.

>> There's much to be had there, but France is wider than dear old
>> Australia in terms of cheese varieties

> I read a line today from De Gaulle in the 1950's: "Nobody can simply
> bring together a country that has 265 kinds of cheese."

How true!
And don't forget to try the various patès the groceries offer, I had a
couple of duck patès which were very edible
--
Vilco
and the Family Stone

gtr > wrote:

> Or more generally, what cheeses should I be sure to chase down?

There are way too many to list, but here are some of my particular
favourites:

- Chèvre frais
- Saint-Marcellin
- Époisses
- Munster
- Livarot
- Langres
- Maroilles

Victor

On 23/09/2010 23:57, Victor Sack wrote:
> > wrote:
>
>> Or more generally, what cheeses should I be sure to chase down?
>
> There are way too many to list, but here are some of my particular
> favourites:
>
> - Chèvre frais
> - Saint-Marcellin
> - Époisses
> - Munster
> - Livarot
> - Langres
> - Maroilles
>
> Victor

Fully agree with the above but would add 2 more from the Savoie region :
Reblochon
Comté

--
Nathalie from Belgium

On Sep 24, 1:26*am, gtr > wrote:
> I'll be in France for the next couple of weeks and though I love
> cheeses of most kinds, I don't really treat them like a "collector";
> notebooks, memorization, pictures of plates, etc. I have wonderful
> cheese plates here and there (in the USA), then promptly forget the
> names and sometimes even the type of cheese by the time I'm on my way
> to the car.
>
> While I'm in Europe I'm eager to eat as much and many unpasturized
> cheese as I can. *Since the USDA won't let us sell these here, I'm
> eager to try things I won't ordinarily have a chance to try. Of course
> even garden varieties such as Brie or Camembert are different for the
> pastuerization aspect.
>
> But if I remember my reading and viewing correctly, there are entire
> varieties of cheese that we don't have at all because they simply can't
> be made with pasteurization in the process. *Which are those.
>
> Or more generally, what cheeses should I be sure to chase down?
>
> Thanks for any tips, and of course the requisite insults and all the
> ancillary squabbling that will follow.
> --
> If God didn't want us to eat animals, why did he make them out of meat?

Google "Cheese Slices" +ABC and watch episode 9. All about French
regional cheeses and also about specialist shops that buy in rare
cheeses and age them in their own caves (or old railway tunnels).

JB

On 2010-09-23 20:24:30 -0700, Golden One said:

> On Sep 24, 1:26*am, gtr > wrote:
>> I'll be in France for the next couple of weeks and though I love
>> cheeses of most kinds, I don't really treat them like a "collector";
>> notebooks, memorization, pictures of plates, etc. I have wonderful
>> cheese plates here and there (in the USA), then promptly forget the
>> names and sometimes even the type of cheese by the time I'm on my way
>> to the car.
>>
>> While I'm in Europe I'm eager to eat as much and many unpasturized
>> cheese as I can. *Since the USDA won't let us sell these here, I'm
>> eager to try things I won't ordinarily have a chance to try. Of course
>> even garden varieties such as Brie or Camembert are different for the
>> pastuerization aspect.
>>
>> But if I remember my reading and viewing correctly, there are entire
>> varieties of cheese that we don't have at all because they simply can't
>> be made with pasteurization in the process. *Which are those.
>>
>> Or more generally, what cheeses should I be sure to chase down?
>>
>> Thanks for any tips, and of course the requisite insults and all the
>> ancillary squabbling that will follow.
>> --
>> If God didn't want us to eat animals, why did he make them out of meat?
>
> Google "Cheese Slices" +ABC and watch episode 9. All about French
> regional cheeses and also about specialist shops that buy in rare
> cheeses and age them in their own caves (or old railway tunnels).

Darn! Aussie-viewers only. Not availabe in the USA.
--
If God didn't want us to eat animals, why did he make them out of meat?

On Sep 24, 11:59*am, gtr > wrote:
> On 2010-09-23 20:24:30 -0700, Golden One said:
>
>
>
>
>
> > On Sep 24, 1:26*am, gtr > wrote:
> >> I'll be in France for the next couple of weeks and though I love
> >> cheeses of most kinds, I don't really treat them like a "collector";
> >> notebooks, memorization, pictures of plates, etc. I have wonderful
> >> cheese plates here and there (in the USA), then promptly forget the
> >> names and sometimes even the type of cheese by the time I'm on my way
> >> to the car.
>
> >> While I'm in Europe I'm eager to eat as much and many unpasturized
> >> cheese as I can. *Since the USDA won't let us sell these here, I'm
> >> eager to try things I won't ordinarily have a chance to try. Of course
> >> even garden varieties such as Brie or Camembert are different for the
> >> pastuerization aspect.
>
> >> But if I remember my reading and viewing correctly, there are entire
> >> varieties of cheese that we don't have at all because they simply can't
> >> be made with pasteurization in the process. *Which are those.
>
> >> Or more generally, what cheeses should I be sure to chase down?
>
> >> Thanks for any tips, and of course the requisite insults and all the
> >> ancillary squabbling that will follow.
> >> --
> >> If God didn't want us to eat animals, why did he make them out of meat?
>
> > Google "Cheese Slices" +ABC and watch episode 9. All about French
> > regional cheeses and also about specialist shops that buy in rare
> > cheeses and age them in their own caves (or old railway tunnels).
>
> Darn! *Aussie-viewers only. *Not availabe in the USA.
> --
> If God didn't want us to eat animals, why did he make them out of meat?- Hide quoted text -
>
> - Show quoted text -

Don't know if this will work, but here is the direct link.

http://www.abc.net.au/iview/#/view/636843

JB

On Sep 27, 9:20*pm, Golden One > wrote:
> On Sep 24, 11:59*am, gtr > wrote:
>
>
>
> > On 2010-09-23 20:24:30 -0700, Golden One said:
>
> > > On Sep 24, 1:26*am, gtr > wrote:
> > >> I'll be in France for the next couple of weeks and though I love
> > >> cheeses of most kinds, I don't really treat them like a "collector";
> > >> notebooks, memorization, pictures of plates, etc. I have wonderful
> > >> cheese plates here and there (in the USA), then promptly forget the
> > >> names and sometimes even the type of cheese by the time I'm on my way
> > >> to the car.
>
> > >> While I'm in Europe I'm eager to eat as much and many unpasturized
> > >> cheese as I can. *Since the USDA won't let us sell these here, I'm
> > >> eager to try things I won't ordinarily have a chance to try. Of course
> > >> even garden varieties such as Brie or Camembert are different for the
> > >> pastuerization aspect.
>
> > >> But if I remember my reading and viewing correctly, there are entire
> > >> varieties of cheese that we don't have at all because they simply can't
> > >> be made with pasteurization in the process. *Which are those.
>
> > >> Or more generally, what cheeses should I be sure to chase down?
>
> > >> Thanks for any tips, and of course the requisite insults and all the
> > >> ancillary squabbling that will follow.
> > >> --
> > >> If God didn't want us to eat animals, why did he make them out of meat?
>
> > > Google "Cheese Slices" +ABC and watch episode 9. All about French
> > > regional cheeses and also about specialist shops that buy in rare
> > > cheeses and age them in their own caves (or old railway tunnels).
>
> > Darn! *Aussie-viewers only. *Not availabe in the USA.
> > --
> > If God didn't want us to eat animals, why did he make them out of meat?- Hide quoted text -
>
> > - Show quoted text -
>
> Don't know if this will work, but here is the direct link.
>
> http://www.abc.net.au/iview/#/view/636843
>
> JB

Only for Australian viewers.
==

On 2010-09-27 20:20:44 -0700, Golden One said:

>>> Google "Cheese Slices" +ABC and watch episode 9. All about French
>>> regional cheeses and also about specialist shops that buy in rare
>>> cheeses and age them in their own caves (or old railway tunnels).
>>
>> Darn! *Aussie-viewers only. *Not availabe in the USA.
>> --
>> If God didn't want us to eat animals, why did he make them out of
>> meat?- Hide quoted text -
>>
>> - Show quoted text -
>
> Don't know if this will work, but here is the direct link.
>
> http://www.abc.net.au/iview/#/view/636843
>
> JB

Nope. But thanks for the redoubled effort.

By the by, I found too much France in France to really go on the cheese
hunt this time. Mostly I "got my bearings" for future advances. I did
have a couple of killer cheese-plates here and there though, and in
conjunction with all the other non-cheese culinary delights, I was more
than satisfied.
--
If God didn't want us to eat animals, why did he make them out of meat?

On Thu, 23 Sep 2010 10:26:42 -0700, gtr > wrote:

>I'll be in France for the next couple of weeks and though I love
>cheeses of most kinds, I don't really treat them like a "collector";
>notebooks, memorization, pictures of plates, etc. I have wonderful
>cheese plates here and there (in the USA), then promptly forget the
>names and sometimes even the type of cheese by the time I'm on my way
>to the car.
>
>While I'm in Europe I'm eager to eat as much and many unpasturized
>cheese as I can. Since the USDA won't let us sell these here, I'm
>eager to try things I won't ordinarily have a chance to try. Of course
>even garden varieties such as Brie or Camembert are different for the
>pastuerization aspect.
>
>But if I remember my reading and viewing correctly, there are entire
>varieties of cheese that we don't have at all because they simply can't
>be made with pasteurization in the process. Which are those.
>
>Or more generally, what cheeses should I be sure to chase down?
>
>Thanks for any tips, and of course the requisite insults and all the
>ancillary squabbling that will follow.

Whenever I'm in France I try to come home with my favorite Epoisses.

Its called the king of French Cheese.

If you go to a good large Dept Store/Supermarket or Fouchons in Paris
they will vacuum wrap it for you to hide in your luggage on the way
home.


http://www.cheese-france.com/cheese/epoisses.htm

Enjoy,

Bruce

On 2010-09-24 04:34:16 -0700, Bruce K. said:

> Whenever I'm in France I try to come home with my favorite Epoisses.

Cool: It's at the head of my list.

Many thanks to all for the input!
--
If God didn't want us to eat animals, why did he make them out of meat?

On Sep 24, 9:44*am, gtr > wrote:
> On 2010-09-24 04:34:16 -0700, Bruce K. said:
>
> > Whenever I'm in France I try to come home with my favorite Epoisses.
>
> Cool: It's at the head of my list.
>

It's quite aromatic. I suggest having a few friends over to consume it
all at once, rather than saving some in the fridge.

I have bought Epoisses at the Cheeseboard in Berkeley, so it's not
banned here.

Cheese made from unpasteurized milk can be sold in the US if it's
been aged more than 60 days.