Instructions : You are about to begin an amazing voyage, one in which you will discover many things about cheese …and the countries you'll visit…

If you cannot connect to a site, click stop on the toolbar, then try one of the other sites. You can go to the sites missed at a later time. There is no particular order to the way you gather the information, and you may neither be able to fill in every part of the chart… Have a nice cheese journey!!!

1. Find out the seven wonders in the cheese world

2. These encyclopaedias will tell you all you need to know about most French cheeses, except Roquefort, Munster and Reblochon

3. Let's now have a look at the British cheeses

4. A white Lambrusco would be a perfect match for Caerphilly…

1. You are now able to describe any cheese, simply use your chart like this to make six descriptions

Cheshire is made with cow's milk; it can be white or orangey-red; it is a hard and crumbly cheese; it is slightly salted; it comes from the North West of England. Blue Cheshire also exists: it is known as "Old Blue", but it is quite rare. It goes well with Riesling.

2. This is all very good, but what about this one:
Crottin de Chavignol is made with goat's cheese, like Banon, but unlike all the others. Provided it is young, it has a moist texture. Besides, it has a lemony fresh tang. Although it is quite different from the Carré de l'Est, it is a perfect match with Sancerre.

3. Try now to use these linkwords to talk about your cheeses and compare them (have also a look at your fiche référence 'Comparaisons').

 

 

4. What's your cheese personality?

5. What has Mozart got to do with cheese? Find out while listening to one of his most famous horn concerto

6. Have you heard of any famous cheese-lovers?

7. A few jokes:

 

CHEESE CHART top

name
animal
rind
colour
texture
taste
origin
drink
any particularities
Baby Gouda rich caramel flavour
Banon wrapped in chestnut leaves, steeped in eau-de-vieNo rindfresh blue or grey mould mildfruit flavour, hint of green pastures côte de Provence (dry )vin de Cassis
Blue Stilton cow not edible wrinkled rind served with port at ChristmasConsidered as the King of Cheeses since the 18th century
Brie France sparkling wines, Chardonnay, medium-bodied Pinot noir or apple cider
Caerphilly cow white LambruscoZinfandel
Camembert Marie Harel invented it in a Norman farm in 1791, and in 1890, a man called Ridel created the wafer-thin wooden box.
Carré de l'Est Cow France Coteaux Champenois, Pinot Noir d'Alsace, Sancerre
Cheddar Cow Thick dense, waxed or oiled rind Most popularly produced cheese since it was introduced in the United States in 1951
Cottage cheese Cow No rind White Soft, creamy Mild,Fruit flavour, hint of green pastures White wines
Crottin de Chavignol Lemony fresh tang, nutty France
Double Gloucester with chives Cow Riesling, Rioja Large wheel to withstand annual cheese ceremonies: cheeses were rolled down the hills to protect the grazing rights
Gorgonzola Mild to sharp Northern Italy
Gruyère Cow Thick, dense rind, waxed or oiled Chardonnay, Riesling, Sauvignon Blanc, Syrah
Munster Alsace First it was produced by monks in "monasteries"
Pont l'Evêque Cow Brownish orange, thick greyish brown Sweet buttery,even meaty
Reblochon Savoy mountain region It means second milking, it's rare and expensive
Roquefort Tingly pungent Favourite cheese of Charlemagne and of Charles VI of France
St Nectaire cow Soft and supple Earthy cheese, fruity flavour, grassy aroma Refined on a bed of straw

 

 

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