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Cheese and more
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Red or white wine ?

Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.

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What cheese in what season ?

Just like fruits and vegetables, cheeses also have a seasonality. Brie, Gruyere, Roquefort do not have the same tastes in spring, autumn or winter.

What cheese in what season ?

The taste of the cheese depends largely on the milk used in its manufacture. Or it is related to the feed. It has a different flavour if the cow (goat or sheep) spent the season in the field to graze fresh grass or if it was fed with hay in a barn. This does not mean that cheese is worse in winter. Also, the ripening time, variable depending on the varieties is to be considered.

Spring : the bloom of the flavours

Spring starts the heyday of cheese which will reach its peak in the summer. Animals graze pasture grass, milk has new flavours that will enrich cheese. This is especially the season of goats, a pleasure that should not be deprived !

Summer : the zenith of flavours

In summer, cheeses finished their refining and are at full maturity. This is the season to enjoy the best camemberts, the best Saint-Nectaire and more generally all soft cheeses. At the end of the summer, the milk will taste more bland because summer heat will gradually impoverish and dry green grass.

Autumn : the second youth

The fall will give a second life to pasture. Thus the blue veined retain their flavours of summer, the goats found strength and soft cheeses persist.

Winter : less choice, as much taste

Winter is synonymous with bad weather and excess moisture. The animals are without grass and are fed with hay. Their milk is less rich and distinctive. An exception, Vacherin Mont d’or, traditionally made in autumn and winter, the originality of the recipe gives a superb quality this season.

The cheeses that ripenes a long period (Cantal, Salers and other Comté, Beaufort and Abondance) are tasty all year round. They have been produced during the grazing season (spring and summer) and so their paste is more yellow than those produced in winter.

 


SPRINGMARCHBeaufort, brocciu, crottin de Chavignol, livarot, neufchâtel, rocamadour, roquefort, vacherin, mont d’or.
APRILBeaufort, brie de Meaux, Brie de Melun, broccio, cabécous, camembert, chabichou, coulommiers, féta, gorgonzola, mascarpone, mimolette, morbier, neufchâtel, parmesan, rocamadour, roquefort, Saint-Félicien, sainte-maure, selles sur cher, valençay.
MAYBeaufort, bleu de Gex, bleu des causses, brie de Meaux, brillat-savarin, brocciu, cabécous, camembert, chabichou, coulommiers, féta, fourme d’Ambert, gorgonzola, gruyère, livarot, maroilles, mascarpone, morbier, mozzarella, munster, parmesan, pont-l’évêque, reblochon, rocamadour, roquefort, Saint-nectaire, sainte maure, selles-sur-cher, tome de Savoie, valençay.
SUMMERJUNE / JULY / AUGUSTBeaufort, Abondance, bleu d’Auvergne, bleu de Bresse, bleu de Gex, bleu des Causses, brie de Meaux, brie de Melun, camembert, chabichou, coulommiers, emmental, époisses, féta, fourme, d’Ambert, gorgonzola, gruyère, langres, livarot, maroilles, mascarpone, mimolette, morbier, mozzarella, munster, parmesan, pont-l’évêque, reblochon, ricotta, rocamadour, roquefort, saint-nectaire, sainte-maure, tome de Savoie, valençay.
AUTUMNSEPTEMBERAbondance, bleu de Bresse bleu des Causses, boulette d’Avesnes, brie de Meaux, brie de Melun, brillat-savarin, cancoillotte, cantal, chaource, comté, emmental, époisses, féta, fourme d’Ambert, gorgonzola, gruyère, livarot, mascarpone, mimolette, morbier, mozzarella, munster, parmesan, pont-l’évêque, pouligny st pierre, reblochon, ricotta, rocamadour, roquefort, salers, Saint-Félicien, saint-nectaire, vacherin.
OCTOBERAbondance, brillat-savarin, brocciu, cancoillotte, cantal, chaource, comté, emmental, époisses, féta, fourme d’Ambert, gruyère, mascarpone, morbier, mozzarella, munster, parmesan, Poligny-saint-pierre, roquefort, salers, saint-nectaire, vacherin.
NOVEMBERAbondance, Beaufort, brocciu, cancoillotte, cantal, comté, féta, gruyère, mascarpone, parmesan, salers, vacherin, vieux-lille.
WINTERDECEMBER / JANUARY / FEBRUARYBeaufort, brocciu, brie de Meaux, Brie de Melun, Comté, époisses, gruyère, laguiole, livarot, maroilles, munster, parmesan, pont-l’évêque, salers, vacherin, mont d’or.

 

Expertise

Goat cheese history

The cheeses’ map

The art of cheese cutting

Cheese and food pairings

Healthy Cheese

Cheese and drinks pairings

The Cheeseboard