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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.

More info
 

Expertise

We raise, produce, collect and process… You enjoy !

 
Eurial adds value to the milk collected from its producers to make products for specific market sectors : creams, butters, goat and cow cheeses, organic dairy products, pre-sliced frozen cheeses and dairy ingredients (rennet casein, milk proteins and functional mixtures) 
Combining traditional expertise and a successful research and development team, Eurial constantly offers innovative products that meet new consumers’ trends. 
Eurial’s cheeses, butters and creams provide you with choice from wide ranges of quality and flavoursome products. 

With this knowledge, the brand Merci Chef offers you tasty cheeses for all applications and occasions.

For more information on Eurial’s expertise and products, visit our web site http://en.eurial-international.com


Goat cheese history

Mother of the world for the indians and lightening for the ancient Greeks, the goat is a legendary animal. The goat is also an important character in many French fables and stories.

Over many centuries, the goats have been raised for its milk, meat, skin. The Chinese used goat fur for their calligraphy brushes.

According to the legend, Zeus was fed goat’s milk becoming the food of god. This milk has been used for a long time as a substitute for breast milk.

Settling down around 7 000 BC, the prehistoric nomadic hunter created the first goat cheeses, becoming the forerunner of all cheeses.
During the Greek and Roman civilisation, goats adapted well to arid areas of the Mediterranean. Goats being wanderers arrived in ancient Gaul (modern France) long before the Romans.

When Charles Martel halted the advance of the Moors in France at Poitiers (732 AD), many Saracens remained in the area and continued to raise goats.
In the Middle Ages goat cheeses was used as money as well as food for the pligrims on the roads of Saint Jacques de Compestello.

The pasteurisation discovered in 1857 by Emile Duclaux was a wonderful innovation for cheese making.

The first goat cheeses were marketed in France in 1935, with the safety guaranteed for the consumer.

The dairy Soignon was founded in 1895 in the Poitou-Charentes region, that became one of the cradles of goat cheese along with the Centre and Rhônes Alpes regions.
Authentic, there are 120 sorts of goat cheeses available in many shapes and flavours. Thanks to the various breeds of goats, recipes and maturations, each cheeses has its own taste.
Since 2009, the Protected Designation of Origin (PDO) guarantees that cheese is made according to a expertise handed down from a generation to one another, respecting strict specifications.

Through its brand Soignon, Eurial is the n°1 goat cheese producer in France. Our products are well known through out the world as top quality and tasty cheeses.


The cheeses’ map

A cheese for everyday and every occasion of the year !

France is famous for it’s know how in cheese making. With over 300 types, you can easily discover a different cheese every day all year long. About 40 types are classified as PDO (Protected Designation of Origin) cheeses. Made with cow, goat or sheep, these various flavours will surely please cheese lovers weither they are fresh, ripened, hard, pressed or soft.

Combining tradition and innovation, Merci Chef offers you the best of French cheeses to enhance your meals.

Discover the origins of the most important type of cheeses.


The art of cheese cutting

The art of cheese cutting

A well cut cheese is tastier and can be kept much longer.
To enjoy well a cheese, it is necessary to be able to discover all its nuances. Every guest must thus be able to have a piece going from the crust to the heart of the cheese.
Plans bellow will guide you towards the art of the cut.

The cheese knife

Cut in a firm and clear way and so avoid crushing the cheese. Clean the knife with some bread between every cutting if your board offers a big diversity of flavors.
You can also reserve a knife for strong tasting cheeses.

Two cheeseboards

Space out cheeses on your board. The cutting will there be easier.
If you offer a big variety of cheeses, do not hesitate to use two boards : This solution offers the advantage of having softer tasting cheeses on a platter and strong tatsing cheeses on the other.


Cheese and food pairings

400 When looking for new recipes, the Chefs mix flavours and textures. Like them, you can try to combine cheese with different foods or condiments, all the aromas will be released.

Cheese and bread : the perfect match
Bread is the indispensable partner of cheese. Allow three to four slices or pieces of bread per person. Baguette, whole wheat bread, walnut or raisin bread... there is plenty of choice!

 

Cheese and fruits : sweet and salty
Fruits: black and white grapes, fresh figs, ...
Dried fruits: date plums, figs, raisins, dried apricots, ...

Cheese and condiment : the flavours exalted
Flavor enhancers: mustard, paprika, pine nuts or toasted pumpkin seeds. Some hard cheeses are even tastier with honey, fig jam, pear syrup or fruit chutney.
Nuts: walnuts, hazelnuts, cashews, almonds, dried coconut, ...

 

Cheese and vegetables : the fresh touch
They offer a refreshing break between two different cheeses. Cucumber and radishes reduce the flavours of full-bodied blues, while a very thin slice fennel neutralizes the taste of traditional ripened goat cheese.


Healthy Cheese

Too many calories and too much fat, that is how cheese is often referred to.

Made from a few simple ingredients and mostly milk, cheeses offer important nutrients such as calcium, high quality protein and phosphorus. A reasonable consumption gives you the adequate intakes through a balanced diet.

Gluten Free

Unless ingredients have been added, most cheeses are gluten free. To be sure, the food label ingredient list will surely inform you if any wheat, barley or rye aren’t added.

For Children

Calcium and proteins are essential nutrients for a healthy children’s growth. Cheese provides high quality proteins and is a natural source of calcium. Also, cheese may help children eat more vegetables and fruits. Brocolis will taste better with grated cheeses. Trying to combine fruits with cheese can also be fun.

Low Carbs

Cheese are perfect for people who want to reduce carbohydrates in their diet. Unless ingredients or flavours are added, such as honey, fruits or nuts most of the cheese contain few or even no carbohydrate. For exemple, Merci Chef plain goat bûchette 125g contains only 0.67g per servings (28g).

Fat

It is true that the cheeses are high in fat, without them, they would not be as smooth and tasty. With 65% of saturated fatty acids which excess is harmful, they are therefore essential to the proper functioning of the body. Consumed in reasonable quantities, cheese products fit perfectly in a balanced diet.

If you want to enjoy a cheese while limiting your intake of fatty acids, it is better to take a fresh cheese than a pressed cooked.


Cheese and drinks pairings

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.

Soft ripened cheeses with strong taste combine well with sweet white wines (Riesling or Gewürztraminer) and pressed cooked cheeses with fruity white wines. The taste of ripened goat cheeses is enhanced by a Sauvignon blanc or a Sancerre, both white wines with dry tones.

Even camemberts and bries can be enjoyed with these white wines.

If you really prefer a red wine, the lightest and less tannic it is, the better it will match with cheeses.Thanks to a Beaujolais or red Côtes du Rhône, cheeses will keep their strength.

To be sure, the best thing to remember is to choose a cheese and a wine form the same region. A raclette cheese goes perfectly with a white wine from Savoie.Also the stronger is the cheese, the full-bodied the wine must be.

Champagne, cider and beers, a sparkling idea !

Eating cheeses with Champagne is surprising but the bubbles captivate the palate and therefore enhance the taste of cheese. The Champagne is the right wine when you are looking for flavours and authenticity.

Why not try a camembert or brie with a sparkling white wine ?
Also ciders and beers combine well with many cheeses. Along with choosing cheese and wines from the same region, a beer is traditionally from the North of France, a region also well known for their strong tasting cheeses, such as Epoisse and Maroilles. Cherry flavoured beers enhance the taste of a Roquefort. Pressed cooked cheeses are also good partners for beers.

The list below is quick reminder for a perfect wine and cheese combination.

CHEESESMILKMERCI CHEFWHITE WINERED WINESPARKLING
Mozzarella and fresh cheesesCowBourgogne-aligoté, Mâcon, Chablis, SaumurPinot noir, Beaujolais
Roquefort and blue cheesesCow / SheepSauternes, Coteaux-du-layon, Montbazillac, Bordeaux, Banyuls Rivesaltes, Maury, PortoDark beer, Beer with red fruits
Brie, Camembert, Coulommiers CowCamembert 240g, 125g, portions, 100g Sauvignon, Sancerre, White Pinot Beaujolais, Gamay d’Anjou, Black Pinot Champagne, Crémant de Loire
Ripened and traditional goat cheesesGoatGoat DUO log 180g Sancerre, Chablis, Muscadet Anjou, Bourgogne, Chinon Lager
Fresh goat cheeses Goat Bûchette Plain 125g and 110g, Goat pyramide 140g Mâcon, Pouilly Fumé, Sancerre Blanc, Vouvray sec Black Pinot, Beaujolais
Beaufort, Gruyère, Comté CowGivry, Chardonnay, Mâcon, Château-Chalon, Côtes Jura Abbey beer
Brebis de Pyrénées, Ossau Iraty  Sheep / Goat Goat wedges 200g, Goat slices 150g, Goat cubes 120g Jurançon Moelleux, Jurançon sec, Côtes du Roussillon Cahors, Côtes de Bordeaux, Côtes du Rhône, Côtes du Roussillon, Médoc
Saint-Nectaire, Saint-Paulin CowBourgogne
Munster, Pont-l’évèque, Epoisses CowGewurtztraminer, AOC Alsace-Muscat, Chablis, White Pinot Abbey beer, Cider

The Cheeseboard

A cheeseboard evokes a festive atmosphere. Perfect for small improvised dinners during the week or holiday meals, with family or friends, where everyone cheers around the table !

To compose a cheeseboard it is wise to adapt the cheeses to taste of your guests, type of food, and of course, seasonality. Indeed, like fruits and vegetables, cheeses have their season. For example goat cheese should be avoided in winter because there is a low goat milk at this time of year.

 

 

Variety of cheeses

The secret of a good cheeseboard ? Variety with a fair balance between sweet and full bodied cheeses.
It is not necessary to provide a variety of cheeses : four to five cheeses will do nicely if they are well chosen :

  • Fresh cheeses : Mozzarella fresh, Goat cheese…
  • Ripened soft cheeses : Camembert, brie ....
  • Ripened hard cheeses : Cantal, Saint Nectaire, Tomme de Savoie ...
  • Ripened pressed cooked cheeses : Comté, Emmental, Pressed goat, Beaufort,…
  • Ripened Goat and sheep cheeses : Sainte Maure de Touraine, Ossau Iraty,….
  • Blue-veined cheese (blue) : Roquefort, Fourme d’Ambert, ...

Only one cheese but not lonely

A unique and whole cheese can be a good solution, like a Brie with an assortment of fruits, nuts and other ingredients to discover new flavors. It is original and beautiful at the same time.
In October, you can propose a Mont d’Or served with a spoon (ideal for 6 people).

A cheesy menu

You can also create a meal with only cheeses.
It is best to start with mild tasting cheese and go progressively to stronger ones.
You can offer successively and in the order below, a board of each family, having 3 to 5 varieties of cheeses :

  • Ripened goat cheeses : Chabichou, Valençay, Ste Maure de Touraine
  • Soft cheeses : Brie de Meaux, Camembert, Coulommiers, Brie de Melun, Dreux sheet) ;
  •  Pressed cheeses : Comté, Beaufort, Ossau, Cantal, Saint Nectaire​Soft and full bodied cheeses : Munster, Livarot Rollot, Maroilles, Epoisses
  • Blue cheeses : Fourme d’Ambert, Bleu des Causses, Roquefort

A beautiful decoration

The presentation of the cheeseboard is very important. So be creative without excess.

Here are some ideas for accompaniments :
Bread : Bread is the indispensable partner of cheese. Allow three to four slices or pieces of bread per person. Baguette, whole wheat bread, walnut or raisin bread... there is plenty of choice !


Fruits : black and white grapes, fresh figs, ...
Dried fruits : date plums, figs, raisins, dried apricots, ...
Flavor enhancers : mustard, paprika, pine nuts or toasted pumpkin seeds. Some hard cheeses are even tastier with honey, fig jam, pear syrup or fruit chutney.
Nuts : walnuts, hazelnuts, cashews, almonds, dried coconut, ...
Vegetables : they offer a refreshing break between two different cheeses. Cucumber and radishes reduces the flavours of full-bodied blues, while a very thin slice fennel neutralizes the taste of traditional ripened goat cheese.


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.