Le Fromage

Cheese is made from mostly cow, sheep and or goat milk. In Pasteurized milk, germs and bacteria are destroyed. It is heated up to 72° for 20-30 minutes.

The losaba, perladon, vallee d’ossau, pirodon, pechegos, montsalvy, caillote de brebis, chevretin des aravis, montbriac, midi, lou perac, coucouron are the chesse from the South-South West of France.

The midi and coucouron are made from cow milk. The perladon and picadon are made from goat cheese. The lossaba and caillote de brebis are made from sheep cheese.

The unit measurement use to sell cheese is gram (g), French people consume 200 or more cheese in a day.

Here are some recommendations on how to choose, to display, to conserve and to enjoy cheese :

• The taste of the cheese depend on season mainly
• Don’t lay in amounts of cheeses, for it would lose its properties
• For cooked cheese, white wines or full bodies red wines
• For goat’s milk cheese dry and fruity and light wines

After this French cheese project, my French class had a French cheese party ! ! ! !

Ms. Huck brought 12 kinds of cheese, they are :

• Brie d’amir
• Coeur de Lion
• Banon de Chalais sous Feville
• Doux de Montagne
• St. Nectaire
• Couturier
• Le Charollais
• Munster
• Port Salut
• Bleu d’auvergne
• Palet Ardechors
• St. Andre

We serve them with baguette, crackers and soda. Because we were not allow to drink wine. I like all the cheese except the Palet Ardechors, because it is has a very strong flavor. You can only eat it with lots of baguette. My favorite cheese was the Couturier.