Tasting notes

François Robin, who was awarded ‘best cheesemonger in France’ shares his top ten French cheese tasting notes

Saint-Nectaire AOP
From the heart of France, a land of round mountains and rolling pastures, St Nectaire is a cow’s milk classic, a perfect combination of earthy notes on the rind and pure creaminess inside. It is aged on rye straws for six to eight weeks.

Coulommiers
Named after a town located nearby Paris, this cow’s milk cheese has common roots with brie. Thicker than a regular brie, it often presents a chalky line in the middle surrounded by a decadent layer of truffle notes cream.

Monster AOP
From the top of Voges Mountains, renowned for its Alsace wine, the munstre may be the reason why some fear French cheeses — a tremendous smell and surprising appearance. But don’t fear too much from this washed rind cheeses, it’s way smellier than it is strong in mouth.

Story continues below
Advertisement

Roquefort AOP
As the first controlled food products (AOP) in the world, roquefort is known as the sharpest, longer tasting and intense sheep’s cheese in the world — one easily recognisable. Aged for several weeks in the natural caves of a tiny village named Roquefort, the cheese is also melty and pleasing.

Saint-Maure de Tourraine AOP
Historically made by local female farmers and sold at markets, this goat’s cheese is covered with natural wood ashes to help its preservation. The straw in the middle of the cheese sustains this fragile structure.

Comte AOP
For sure, the number one in every French cheese store. Produced in eastern France, the big wheels of this alpine style cow’s milk cheese are aged in caves for up to 36 months. The ‘sweetness’ of the paste is then enhanced by natural crunchy crystals, ultimately making for a delightful experience.

Epoisses AOP
First made by monks centuries ago, epoisses is a cow’s milk, washed rind cheese. It is washes several times with a special brine containing increasing rates of Marc de Bourgogne, a local spirit distilled from Burgundy grapes — which brings a wonderful creaminess combined with a warm sensation.

Reblochon
Near the Mont Blanc, Europe’s highest mountain, this round cow’s milk cheese has been produced for a very long time. Everybody loves its creaminess and the controlled sharpness of the rind — characteristics often used by chefs for cooking.

Rigotte de Condrieu
A hand-sized goat’s milk cheese, rigotte de condrieu was farmer lunch fare. It is produced in the south-east of France, on the top of the banks of the Rhône Valley, close to the major vineyards of Condrieu and Hermitage. It used to be eaten dry and pungent, but today it has strong presence in the mouth with elegant goat notes.

Cantal
The French answer to cheddar, or perhaps it was its predecessor? Either way the technique of cheese making is similar in both cases. The big wheel cow’s milk cheese will give you a kick when needed and is a perfect tool for pairing with lots of produce.