During my one-year stay in France, I discovered and tasted various cheeses and literally fell in love with cheese in all its forms. The ribeye steak with Roquefort sauce is the eighth wonder of the world. I became addicted to French cheeses and I am currently suffering from a terrible lack of quality cheese where I live. I now understand why people say "cheese" before taking a photo.😄
I’ve look at your first videos, and was awed by your poise and maturity, after only a few months in france. And now this video, where, contrary to most american kids I know, you’re trying new stuff, especially stuff that foreign kids would consider “stinky”, and enjoying the experience. Congrats to you and your parents.
@@rhythmPhil my 4 kids wanted Roquefort, Fourme d'Ambert, Maroilles, Beaufort and so on when they started eating cheese at the age of 2 -3 years. They didn't like la Vache qui rit or Babybel at all and told me it's like plastic cheese
"Les chiens ne font pas des chats" dit-on, et lorsque l'on écoute les parents on ne doute pas que leur fille soit aussi ouverte et intelligente. Bravo mademoiselle pour vos commentaires pertinents et votre capacité à gouter de tout. Dans quelques années avec le mélange vin/fromage vous doublerez votre plaisir.
Actually it's made of vegetable coal nowadays, it is only done by tradition, for the decorative aspect in memory of the time when it was indeed ashes used for conservation while waiting for the other half of the cheese to be made.
Dear Juliana, when I was 20 and living in the small village of Fitou at the foot of the Pyrenees, I was told by an older French friend (I am German now living in Berlin) that when travelling, I should always try the local cheese and the local wine. They hold the" essence" of the regional soil and land developed over centuries. It has so enriched my life wherever I have travelled and lived. Even now, retired with 69 years, once a week I go to the local market and try a new cheese. There is a whole world of cheeses across Europe to explore. My favourite French cheese is Duc de Bourgogne. Italian, Strega della erbe ( South Tyrol) . Dutch, Truffelgouda, German, Heublume (Allgäu).
Being from the Netherlands (another cheese nation) we do have a lot of these French cheeses in our grocery stores/outer markets. My personal favorite is Rambol (wallnut cheese), the Roquefort cheeses are not really my type of taste, but overall the French know how to cheese and rather impressive for this little lady to show us this tasting of different cheeses!
😱😱 Le rambol ? C'est un fromage industriel sans aucune tradition..il faut différencier les fromages de lait de vache...de brebis..de chèvre....mais bravo à vous pour votre dégustation..manque juste un bon vin 😂😂
Juliana, you are a natural when it comes to learning French. In a few short years, you will be fluently bilingual to the point few will know what your mother tongue is. Your pronunciation is excellent and you have a natural volubility. You sound already like someone who would be perfectly at home in Montreal, Geneva or Paris, where it is not rare to encounter those who speak both very well.
Goat cheeses are in spring due to the season of newly born kids. Goats make milk. Rocomadour is better more "sec". Selles sur cher, you can eat more fresh. The Camembert process arrived from a monk coming from the Brie region. If you love Saint Nectaire, you should eat Murol (near) and Reblochon (alps). For the goat, "Puligny Saint Pierre" and "Crotin de Chavignole ". If you like Comté, you shoulf eat "Beaufort". From Summer, is the Best. In France, we don't eat cheese with jam. Only with bread and wine.
@@antoinebrg6299 For the reference, Sarlers and Cantal are areas of central mountains of France. A tome is a cheese familly, recipe that gives the like of Comté, Beaufort or Gruyere for Cow milk, but can also be made with goat or sheep milk.
St Nectaire really IS the best !! Fot blue cheese I always find Roquefort to be too strong but Fourme d'Ambert or Bleu de Bresse are way gentler to the palate and creamier, which is always a win. You should try it. Great review and explanation overall. Kudos!
It was fun, about the bleu cheese what you can do, and we does that with Roquefort but you can do it with others bleu cheeses if it's to strong for you is to take a piece of bread put some butter on it then the cheese, it softened the taste but keeps the flavor, try it. 😉
I like how as a French, I was able to tell which cheese was what before she said anything just by looking at them. I'm scared of this power. Also, your Grand Frais looks just like the one I have next to my house.
Pretty much all Grand Frais are the same. Every aisle is the same because it's easier to manage when you know where something is no matter what supermarket you're in
Great work. Nice to see a young American/french 😉 lady testing french cheeses with the aim of introducing them to people. Cheeses are part of French culture (and of yours now), and it's a very good idea to have imagined this tasting 😊👍
@@synkaan2167 Wine is a great addition, for sure, although maybe not for 12-year-olds 😅 Also, I can't think atm of any cheese for which I would choose white wine over red. What is on your mind ?
@@athrunzala6770 oui parfois pour une grande fête comme un mariage mais on leur dit "tu trempes juste les lèvres !". il ne faudrait quand même pas les habituer trop top à...nous "voler" notre verre 🤪
Excellent selection! A blend of quite common cheeses (Comte, St Nectaire, Morbier) with lesser known ones like Rocamadour. A wide variety of tastes, smells and texture. Anybody can like at least one of them.
comté, morbier, des fromages de Franche Comté, faut aussi essayer la cancoillotte , froide ou chaude sur des patates, un délice, peu calorique. Et bien sûr le Mont d'or, à mettre au four (il y a pas mal de recette sur internet).
Hope you get to visit Rocquefort at some point. Do the tour, buy the cheese at the source. AMAZING. Also may I recommend Maroille? It's from our area up here in the north. Smells literally like feet, but tastes soooo good. Lovely video. I'm enjoying your expolorations. :)
@@BaguetteBound la plupart des noms de fromages sont le nom de villes ou de villages d'où ils sont originaires. Morbier Roquefort Camembert, Livarot, Pont-l'Évêque, etc.. il y a plusieurs villages qui s'appellent roquefort en France. Parfois des touristes se trompent de village.
Juliana, might I suggest you try the soft goat's cheese again but with a spoonful if cherry-marmelade (confiture de griottes) or a drizzle of honey? Most characterful cheeses have certain food pairings that compliment them. Fruit and marmelades are usually a winning combination: figs, grapes, quince-jelly, pears, black cherries... I'm pretty confident that you'll see certain cheeses in a whole new light! 😊
C'est vraiment sympa de voir une jeune Américaine devenir une experte de nos fromages ! Tu as raison, Juliana, le Saint Nectaire est un vrai régal, et le Comté aussi. Well, if you're keen on Comté, I think you should try Beaufort, which is another "fromage à pâte cuite" (but from Savoie, in the Alps), even richer in varied flavours than Comté. And while we're talking about the Alps, you might very well like Tomme de Savoie and Reblochon... Félicitations pour ton intérêt pour la gastronomie française ! Je suis sûr que tu connais mieux nos fromages que beaucoup de jeunes Français !
Great video! Now, I want some cheese! Sort of funny/sad, my French nephews have a lactose intolerance, and they can’t stand the smell of cheese. My lactose intolerance comes and goes, and their mother loves cheese. So, when I visit, she has a selection of cheeses we can share together. My nephews just look at us in horror. Hehe! I love the sheep’s milk cheeses the most.
after 3 months travelling in Canada and USA I stayed in a family near San Francisco they knew France and they organize for me a picnic with real French cheese real french baguette and very good wine from the Napa Valley ! i was overwhelmed by the flow of taste and realize i have been deprived from all this good food for too long You have still o lot to discover about cheese ! continue I like your videos
I recommend trying the Bleu d'Auvergne with some red wine! younger I thought I didn't like the Bleu because it was too strong, but one day I gave him a second chance, ready to don't like it so after a little bite I drank a small sip off wine to get the taste across ...And how to say? the experience was just mind blowing! I totally felt in love with the mix of the two!
Juliana, c'est est un bon début mais il faut vraiment creuser le sujet. On peut regrouper les fromages en différentes catégories. Il y a les pâtes molles ( camembert, brie, coulommiers...), les pâtes cuites (Saint Paulin, gruyère...), les croûtes lavées (muntster, etc, un champignon rouge apparaît sur la croûte), les fromages persillés ou bleus. L'affinage compte aussi beaucoup pour la qualité du produit. Pour approfondir tu pourrais peut-être faire un stage chez un marchand de fromages/affineur. Ces connaissances permettent de mieux apprécier les différences de goûts d'un fromage à l'autre. Sorry I wrote in french because I don't know the English equivalent of some technical terms.
And normally, you would follow a precise order to taste them in the better way. There are rules as well in the way you cut them (you did it pretty well) and the way you respect the product not overtouching it or ripping it.... It could be a second episode 😉
Some cheese like beaufort ou comté may change of taste depends of the season the milk is collected, because cows don't eat the same grass or flowers over the seasons. Like honey. For example a end of spring milk comté is told "fruité ". "The age" of your cheese (affinage) is important. Congrats and welcome in France Juliana.
MERCI!! j'allais laisser le même type de commentaire et heureusement j'ai vu le tien !! C'est ESSENTIEL lorsque tu choisis ton fromage !!❤ Tout un Art!!🧀❤😁..maintenant, quel vin lol ??😂❤
@@falmeadow Désolée, je ne bois pas d'alcool. Je n'aime pas ça. Sommes peu de français ds ce cas, je sais. J'associe plutôt mes fromages à des variétés de légumes ou crudités et évidemment charcuteries ou viandes. Et suis pointilleuse sur la température des fromages servis. Nobody's perfect.😉
have to agree, old or older compté is close to parmesan for me too, mainly because of the dryness, saltyness and texture, taste is different of course but both cheeses are similar.
I like Comte and a really ripe Camembert. However, my son lives in Northern France and I adore a Maroilles tart!!! In the UK I like sage Derby and some local Sussex cheeses. Most regions in the UK have several local cheeses like in France.
great video! When you eat French cheeses, don't hesitate to pair them with a variety of breads: baguette, walnut or rye bread... We also like to eat cheese with grapes, white or red? And of course, if you have the majority, with quality wine! Spices can also be combined with cheeses. Munster, for example, is often eaten with cumin...
This video made me hungry ! Tomatoes, olive oil, roquefort, garlic and shallot, best meal ever. look for candied onions with cheese too ! Cheers from france
Being an old man born and bred in France, I must say that I never ever saw anybody eat cheese with jam or without bread. I have heard that some people do but never witnessed it. Likewise, I never saw jam being served together with cheese in a restaurant. Looking it up on the internet, it seems though that it is quite an ancient tradition, but a little known one. I am pretty sure I wouldn't like it but then, chacun ses goûts : the only fruit that I like with cheese is the one that's in the wine! PS Congratulations on Juliana's french and adaptability to the french culture!
Pourtant plusieurs mariages existent notamment pour adoucir certains fromages. Les roquefort sont parfois proposés avec une noisette de confiture . J'ai régulièrement mangé des Camembert frit avec une cuillère de confiture d'airelles 😃
On your recommendation, this family (all two of us) in Normandie will try Morbier this week. Not sure what we never have, except we’ve always been too bust with Tomme, Comte, Camembert, Neufchâtel, Pont L’évêque and Livarot. All of which I recommend. Thank you, you did a beautiful video.
We just returned from 2 weeks family visit in Ganges, in the Cevennes national forest. This is in Herault. The big cheese here is sheep (brebis) cheese (oh, and yogurt) of all sorts, fresh, soft, hard, aged, etc. The farmers market had a dizzying amount. Where we stayed had small soft per person size for breakfast. When you get out traveling, I encourage you to try very locally produced cheeses, probably only available at a local farmers market.
Rocamadour is usually grilled on top of bread. It is much milder and nicer like that. All my French friends serve with with fig jam. I prefer it served with a chutney. Nice with a high quality black cherry jam too. Do try Rocamadour grilled. You can buy in bulk and freeze them then take out, defrost and grill on your toast
We love spaetzle or pasta with blue cheese sauce. Heat a little butter, pour in the cream, stir in the cheese (Gorgonzola, or Roquefort...) and mix the sauce with the pasta. Delicious!
If you think the Bleu d'Auvergne is too strong and salty, you should try the Gorgonzola (the creamy one "à la louche" and you eat it on bread) it's Italian but I feel like it's great and the perfect cheese to start enjoying the blue cheeses. If you like to put jam with cheese, you can also try Ossau Iraty with black cherry jam and bread, it's a classic (so for this one French people will not look at you strangely when you do it :D) If you feel Camembert is similar to Brie, it could mean you didn't take the real Camembert AOP made with raw milk but a pasteurize Camembert (which is an abomination of course 😁with way less flavour) The stripe in Morbier was made of ashes (for conservation) back in the days when we had to wait for more milk in order to make the other half of the cheese, nowadays it's made of vegetable coal and it is only done by tradition, for the decorative aspect ;)
Thank you for the suggestions! I think the camembert to brie comparison works well for Americans who are likely to be familiar with brie but have never heard of camembert. We hope this encourages them to try the AOP camembert which we strongly prefer. Thanks for watching, we appreciate the comment.
I would suggest "Ossau Irati" which is a sheep cheese from Ossau Valley in the french Basque area. Good alone, or even with cherry preserve. Congratulation to Juliana Enjoy. Bruno
Camembert sold in the thin wooden box was taken to work by field workers. They would gather sticks and make a fire, remove the inner wrapping paper replace the cheese in the box and put it in the fire. This would be left until the box was ash and the cheese could be poured over their baguette or whatever else the had for their meal.
Since you love Camembert, you can do the complete 4 Normand's cheese by testing: Livarot, Pont -L'Evêque and NeufChatel. Old Neufchatel is pretty strong. Enjoy and thank you for your curiosity
Number one: your prononciation of the names of these cheeses is excellent. Number two: Before France, your cheese world was Cheddar, Cheddar and Cheddar again (even though you do get some local French-style craft cheeses in larger US retail shops). And now you begin to be exposed to the flavourful world of French cheeses, from hard to soft ones. The greater challenge for you is to be willing to be exposed to and taste all kinds of food in France, which you thought " I cannot eat that. That is gross." The main barrier is psychological, as you have grown up with a fairly limited exposure to food that is different to the standard and staple convenience-oriented food in the USA. France is definitely different. The French have a reason to be proud of their food - and that extends to cheese - and whenever I am in France (and I also have lived there twice a long time ago - Paris and near Amiens). Your senses over time will get used to discern between the less than flavourful ingredients of a dish and parts of a dish which will initially strike you as overpowering and even considering them as "gross". I can only say, enjoy your time in France and avail yourselves of all the French food delicacies, and that begins with a simple baguette, fresh and warm from the bakery.
Morbier is a delicious kind of cheese. But like any other one, the secret is to not buy the industrial kind, but proper cheese from a local shop, or at worst, à la coupe at the supermarket ( as opposed to ready to go on the shelves). It'll be much tastier !!
Selles sur Cher is in my own province: Touraine. Many many famous cheeses there, mainly goat (Pouligny, Ste Maure, etc.) but we have camembert as well (better than Brie and Norman ones) and we have wines (red/white) indispensable to drink with cheeses. Julianna tu es de plus en plus française et sans doute tu feras ta vie ici.😀
If you’re north of Loire river, especially Normandy and Brittany, you always eat cheese,- soft ornes, with bread and butter. It softens the taste of strong tasting cheese like all the blue cheeses.
La Bretagne est la seule région de France qui n'a pas de tradition de fromage. On aime trop notre beurre salé (au lait cru si possible) pour gaspiller notre lait à faire du fromage !
😂😂 Out of eight, you chose 5 of the smelliest ones. Jokes aside, what is wonderful about cheeses is France is the large variety to fit all tastes, from all over the most famous cheeses in the world. Especially in the region you are, you have the largest choice. French, Italian, Greek, etc ... it's great you go over the smell. What makes a great cheese is if you enjoy the taste or not. Not what people say or how they grade it.
Great choice, St Nectaire is the king of cheese. It's the favorite of many people, me included. And don't worry if you remove the rind, you eat your cheese how you like, it's your cheese. Some cheeses you're really not supposed to eat it though.
Thanks for video. For almost all cheeses, it's not that you "can" eat them with the rind, it's that you "must" eat them with the rind, firstly because it's in the rind that there are the most flavors and two because that would be wasting half of each cheese which would not be respectful either for nature or for the artisan cheese makers. The only cheeses whose rind we do not eat are those coated with wax or paraffin, but these are generally not French cheeses, this is the case for Gouda or Cheddar. The blue is a penicilium, a different form of mushrooms from those that we use as an probiotic or antibiotic to treat ourselves, it is good for the intestinal flora, which means that the senses are sometimes deceptive. In France, we almost never eat cheese with jam, it spoils the original flavors. Cheese is eaten with bread and that's it ;)
Do you like Morbier? it's where they make it in my region ^^ you can have it raw or warmed on potatoes like in a raclette. That's great that you get to know it. Let yourself indulge in a Mont dOr, I'm sure you will fall in love with this cheese too!
Funny enough, morbier is usually a very strong cheese (afterwards when the taste is lingering) probably stronger than fuzzy cheeses which are usually made of goat milk… In my humble opinion and experience (I am french, almost 47 years old, born and raised) the more fuzzy, the better… but it’s probably depends on personal taste. Jam spread is usually ok with harder cheeses made from sheep milk like Ossau-Iraty and any other cheese from Basque region. Eventually some goat cheese like Chavignol or bûche.
The line in the Morbier is edible ashes. Morbier is made of two separate cow milkings and to preserve the curd betweed two milkings, the first one is covered with ashes.
@@BaguetteBound I understand you are in the Sud-Ouest, but I don't know how far you are from the Spanish border. I especially love the sheep tomes from these lands, such as the Ossau-Iraty. I used to have a friend just at the border on the mediterranean coast, and whenever I visited him, I would walk to the nearby Spanish town and bring back an entire cheese for me and my parents, like 2/3kg. On an other cheesy hand, have you ever encountered cheese aged with "artisons" ? That's from my parts of France, and quite delicious too.
Very fun video, it is so nice to see how you dive into the different topics you consider. Please make a new video in a few years when you are 18+, maybe with the same cheese, with different wines , to find which wine is the best with which cheese (or the opposite) ;-) Also test goat cheese with honey. Getting older you may also like cheese that gets more 'tasty' after some time.
I had a french friend that loved cheese , He said that you know if the " fromagerie " is good if you can smell it from 100 m. away ....he liked strong cheese !
Don't forget that lots of french cheeses exist with different milks. Some are made with pasteurized milk, and have soft/flat taste and they are affordable for everybody because they are cheap. AOP/AOC cheeses are usually done with raw milk, that creates lots of different flavors when aging. They are of course more expensive than pasteurized-milk cheeses and people buy them for special events, not all along the year. Thanks for your smile, fun and entertainment in the video, it's refreshing :)
there is fifferent kinds of munster depending of the time of refining. it can be fresh and really soft to very old, strong and smelly. You haven't really tested munster till you don't try the fresh one with or without cumin.
The "stipey cheese" is the Morbier from french Jura near Swiss border. Try it with the astonishing wine "Savagnin" witch has a nut flavor : it is the door of paradise. And as french take an other glass of wine to finish the pièce of cheese... and the a new glass of wine to finish your morbier etc... enjoy ! 😊
Good job! It may be an acquired taste indeed. I would personally ALWAYS favour non-pasteurised cheeses, in particular Camembert for a stronger richer taste. I'd suggest you take a bite at Reblochon from Savoy as well in your next selection, more precisely in summer or autumn when or after cows have grazed in the "alpage". Also, I'd only recommend some grapes or a bit of fig jam so that the sweeter taste does not overpower the cheese's.
Juliana, once you get through learning the French cheeses you will have to try the equally impressive Belgium cheeses 😂😂 I arrived in Belgium in '89 only knowing cheddar and gouda. I am still not into the blue cheeses or the rather soft cheeses but I am getting better. Have your folks bought a Raclette yet where you cook meat on top and grill cheese underneath, eat with salads and garlic or plain baguette??
Un petit salut de Perpignan, 🌴🌞 Cela peut paraître étonnant à des non-initiés, mais beaucoup de Français mangent du camembert au petit déjeuner sur du pain et trempé dans le café. 😊 Tu me fais physiquement penser à la jeune chanteuse anglophone Sigrid lorsque qu'elle chantait "High Five". Peace, folks. ☮👈😎
What I've learned after 30 years as an immigrant in Switzerland
If it smells like old socks, it tastes like heaven
I really hope you're talking about cheese.
Juliana, you're getting "frenchier" every day !
Love watching Juliana. She is delightful, charming and diplomatically honest.
Your daughter is a wonderful blend of the two of you. What a lovely young lady. This was very brave of her 🎉
Brave? She is just lucky you mean? 😂
During my one-year stay in France, I discovered and tasted various cheeses and literally fell in love with cheese in all its forms. The ribeye steak with Roquefort sauce is the eighth wonder of the world. I became addicted to French cheeses and I am currently suffering from a terrible lack of quality cheese where I live. I now understand why people say "cheese" before taking a photo.😄
In France we call it entrecôte sauce roquefort
Say cheese! I like it. 🤣🤣🤣
Imagine being French and becoming lactose intolerant in your forties. I'm cursed...
@@maud375 Insert Nelson Muntz gif. Hin Hin
I’ve look at your first videos, and was awed by your poise and maturity, after only a few months in france.
And now this video, where, contrary to most american kids I know, you’re trying new stuff, especially stuff that foreign kids would consider “stinky”, and enjoying the experience.
Congrats to you and your parents.
I thought exactly the same!
@@rhythmPhil my 4 kids wanted Roquefort, Fourme d'Ambert, Maroilles, Beaufort and so on when they started eating cheese at the age of 2 -3 years. They didn't like la Vache qui rit or Babybel at all and told me it's like plastic cheese
"Les chiens ne font pas des chats" dit-on, et lorsque l'on écoute les parents on ne doute pas que leur fille soit aussi ouverte et intelligente. Bravo mademoiselle pour vos commentaires pertinents et votre capacité à gouter de tout. Dans quelques années avec le mélange vin/fromage vous doublerez votre plaisir.
Morbier:
The stripe is made of wood ash, traditionnally it was made with the milk of 2-3 days so the ash was for conservation until the next day
Merci beaucoup !
Same day, milk is collected twice a day, so the line is between the morn3and the evening milks
It scares foreigners because they think it's some kind of blue cheese mold but it's actually a very sweet and mild cheese compared to other kinds
Actually it's made of vegetable coal nowadays, it is only done by tradition, for the decorative aspect in memory of the time when it was indeed ashes used for conservation while waiting for the other half of the cheese to be made.
Oh yeah true no more wood ash nowadays
Trying to explain how Comté tastes to somebody who only eats Velveeta is like describing the color "green" to a blind person. You did an amazing job 👍
Dear Juliana, when I was 20 and living in the small village of Fitou at the foot of the Pyrenees, I was told by an older French friend (I am German now living in Berlin) that when travelling, I should always try the local cheese and the local wine. They hold the" essence" of the regional soil and land developed over centuries. It has so enriched my life wherever I have travelled and lived. Even now, retired with 69 years, once a week I go to the local market and try a new cheese. There is a whole world of cheeses across Europe to explore. My favourite French cheese is Duc de Bourgogne. Italian, Strega della erbe ( South Tyrol) . Dutch, Truffelgouda, German, Heublume (Allgäu).
Being from the Netherlands (another cheese nation) we do have a lot of these French cheeses in our grocery stores/outer markets. My personal favorite is Rambol (wallnut cheese), the Roquefort cheeses are not really my type of taste, but overall the French know how to cheese and rather impressive for this little lady to show us this tasting of different cheeses!
Oh, sorry for you. Have you checked what Rambol is made of ? Unlike the ones described in this vidéo, Rambol isn't a traditional cheese at all.
😱😱 Le rambol ? C'est un fromage industriel sans aucune tradition..il faut différencier les fromages de lait de vache...de brebis..de chèvre....mais bravo à vous pour votre dégustation..manque juste un bon vin 😂😂
Cousins de fromages! 🧀
Juliana, you are a natural when it comes to learning French. In a few short years, you will be fluently bilingual to the point few will know what your mother tongue is. Your pronunciation is excellent and you have a natural volubility. You sound already like someone who would be perfectly at home in Montreal, Geneva or Paris, where it is not rare to encounter those who speak both very well.
I was about to write the same kind of message, I’m totally impressed by Juliana’s pronunciation 😮
Goat cheeses are in spring due to the season of newly born kids. Goats make milk.
Rocomadour is better more "sec". Selles sur cher, you can eat more fresh.
The Camembert process arrived from a monk coming from the Brie region.
If you love Saint Nectaire, you should eat Murol (near) and Reblochon (alps).
For the goat, "Puligny Saint Pierre" and "Crotin de Chavignole ".
If you like Comté, you shoulf eat "Beaufort". From Summer, is the Best.
In France, we don't eat cheese with jam. Only with bread and wine.
Well it depends, in Alsace we eat cheeses with jam, because we eat it sometimes for breakfast, but that's probably the german influence.
Eating cheese with jam is quite common in France, especially in restaurants... Also with honey, especially goat cheese
There might not be such a thing as a 'Cheesieologist', but if there's not, you're definitely one.
Expertly done young lady.
Saint-Nectaire is the best. I agree. In winter, you can try it in truffade, even if true truffade are made with Salers or Cantal's tome.
A good Salers is
@@antoinebrg6299 For the reference, Sarlers and Cantal are areas of central mountains of France. A tome is a cheese familly, recipe that gives the like of Comté, Beaufort or Gruyere for Cow milk, but can also be made with goat or sheep milk.
St Nectaire really IS the best !! Fot blue cheese I always find Roquefort to be too strong but Fourme d'Ambert or Bleu de Bresse are way gentler to the palate and creamier, which is always a win. You should try it. Great review and explanation overall. Kudos!
I agree, the forme d'ambert is more straightforward for a first "blue" contact
It was fun, about the bleu cheese what you can do, and we does that with Roquefort but you can do it with others bleu cheeses if it's to strong for you is to take a piece of bread put some butter on it then the cheese, it softened the taste but keeps the flavor, try it. 😉
I like how as a French, I was able to tell which cheese was what before she said anything just by looking at them. I'm scared of this power.
Also, your Grand Frais looks just like the one I have next to my house.
Pretty much all Grand Frais are the same. Every aisle is the same because it's easier to manage when you know where something is no matter what supermarket you're in
Great work. Nice to see a young American/french 😉 lady testing french cheeses with the aim of introducing them to people. Cheeses are part of French culture (and of yours now), and it's a very good idea to have imagined this tasting 😊👍
Good job ! A tough exercise as it is quiet difficult to explain a cheese taste … and you did it well. Even not scared to taste sticky smelly Munster 😂
It is very important to eat cheeses at room temperature to enjoy all the flavors and always with baguette because it is neutral.
and white wine most of the time (even though depending on the cheese you can pick different kind of white wine, and even sometimes red wine)
@@synkaan2167 Wine is a great addition, for sure, although maybe not for 12-year-olds 😅
Also, I can't think atm of any cheese for which I would choose white wine over red. What is on your mind ?
@@kahu129 in France we can on certain occasions let the children drink a little wine :p
@@athrunzala6770 oui parfois pour une grande fête comme un mariage mais on leur dit "tu trempes juste les lèvres !". il ne faudrait quand même pas les habituer trop top à...nous "voler" notre verre 🤪
@@kahu129 what's the problem being 12 y/o ?
Excellent selection! A blend of quite common cheeses (Comte, St Nectaire, Morbier) with lesser known ones like Rocamadour.
A wide variety of tastes, smells and texture. Anybody can like at least one of them.
comté, morbier, des fromages de Franche Comté, faut aussi essayer la cancoillotte , froide ou chaude sur des patates, un délice, peu calorique. Et bien sûr le Mont d'or, à mettre au four (il y a pas mal de recette sur internet).
Le mont d'or c'est une tuerie !
Le petit Chambertin is the one I buy when visiting France from England. Your daughter is charming and her pronunciation is spot on.
Hope you get to visit Rocquefort at some point. Do the tour, buy the cheese at the source. AMAZING.
Also may I recommend Maroille? It's from our area up here in the north. Smells literally like feet, but tastes soooo good.
Lovely video. I'm enjoying your expolorations. :)
Attende!!!...Roquefort is a place in France???? Oh, we have so much still to learn.
There are two places in France called Rocquefort. The one nearer to you is the one where the cheese is made.
@@BaguetteBound la plupart des noms de fromages sont le nom de villes ou de villages d'où ils sont originaires. Morbier Roquefort Camembert, Livarot, Pont-l'Évêque, etc.. il y a plusieurs villages qui s'appellent roquefort en France. Parfois des touristes se trompent de village.
What a great job! I’m very impressed!
Juliana, might I suggest you try the soft goat's cheese again but with a spoonful if cherry-marmelade (confiture de griottes) or a drizzle of honey?
Most characterful cheeses have certain food pairings that compliment them. Fruit and marmelades are usually a winning combination: figs, grapes, quince-jelly, pears, black cherries...
I'm pretty confident that you'll see certain cheeses in a whole new light! 😊
Munster is also delicious with cumin seeds or carvi seeds (a kind of anisey cumin), or melted over potatoes.
Ooohhh, interesting ! We'll have to try that ! Merci!
@@BaguetteBound It is delicious but I must warn you : It smells a bit.
le munster au risling est à tomber
I accidentally dropped a Munster under my car seat. Monday morning was not great!
@@kivo3d541 - Oh noooo! 😱😱 Did you burn the car? 😅
C'est vraiment sympa de voir une jeune Américaine devenir une experte de nos fromages ! Tu as raison, Juliana, le Saint Nectaire est un vrai régal, et le Comté aussi.
Well, if you're keen on Comté, I think you should try Beaufort, which is another "fromage à pâte cuite" (but from Savoie, in the Alps), even richer in varied flavours than Comté. And while we're talking about the Alps, you might very well like Tomme de Savoie and Reblochon...
Félicitations pour ton intérêt pour la gastronomie française ! Je suis sûr que tu connais mieux nos fromages que beaucoup de jeunes Français !
Merci et bravo pour cette vidéo. Ces descriptions des différents fromages sont vraies,et nous donnent envie...
So many cheeses to work through! Great job, Juliana…go want to get lost in that cheese aisle at the store!
Great video! Now, I want some cheese! Sort of funny/sad, my French nephews have a lactose intolerance, and they can’t stand the smell of cheese. My lactose intolerance comes and goes, and their mother loves cheese. So, when I visit, she has a selection of cheeses we can share together. My nephews just look at us in horror. Hehe! I love the sheep’s milk cheeses the most.
after 3 months travelling in Canada and USA I stayed in a family near San Francisco they knew France and they organize for me a picnic with real French cheese real french baguette and very good wine from the Napa Valley ! i was overwhelmed by the flow of taste and realize i have been deprived from all this good food for too long You have still o lot to discover about cheese ! continue I like your videos
I recommend trying the Bleu d'Auvergne with some red wine! younger I thought I didn't like the Bleu because it was too strong, but one day I gave him a second chance, ready to don't like it so after a little bite I drank a small sip off wine to get the taste across ...And how to say? the experience was just mind blowing! I totally felt in love with the mix of the two!
Moi j'aime bien le Beaufort !
Moi j'aime tout !!😊
Juliana, c'est est un bon début mais il faut vraiment creuser le sujet. On peut regrouper les fromages en différentes catégories. Il y a les pâtes molles ( camembert, brie, coulommiers...), les pâtes cuites (Saint Paulin, gruyère...), les croûtes lavées (muntster, etc, un champignon rouge apparaît sur la croûte), les fromages persillés ou bleus. L'affinage compte aussi beaucoup pour la qualité du produit. Pour approfondir tu pourrais peut-être faire un stage chez un marchand de fromages/affineur. Ces connaissances permettent de mieux apprécier les différences de goûts d'un fromage à l'autre.
Sorry I wrote in french because I don't know the English equivalent of some technical terms.
And normally, you would follow a precise order to taste them in the better way. There are rules as well in the way you cut them (you did it pretty well) and the way you respect the product not overtouching it or ripping it.... It could be a second episode 😉
La traduction de "croûtes lavées" pour un fromage je ne sais même pas si ça existe en anglais 😂
@@martindurand7393 D'après Reverso, c'est "washed rind". Je ne connaissais pas non plus.
Bonjour Jason, Raina and Juliana! An excellent video. Merci!! Dean & Cindy
Some cheese like beaufort ou comté may change of taste depends of the season the milk is collected, because cows don't eat the same grass or flowers over the seasons. Like honey. For example a end of spring milk comté is told "fruité ".
"The age" of your cheese (affinage) is important.
Congrats and welcome in France Juliana.
MERCI!! j'allais laisser le même type de commentaire et heureusement j'ai vu le tien !! C'est ESSENTIEL lorsque tu choisis ton fromage !!❤ Tout un Art!!🧀❤😁..maintenant, quel vin lol ??😂❤
@@falmeadow Désolée, je ne bois pas d'alcool. Je n'aime pas ça. Sommes peu de français ds ce cas, je sais. J'associe plutôt mes fromages à des variétés de légumes ou crudités et évidemment charcuteries ou viandes. Et suis pointilleuse sur la température des fromages servis.
Nobody's perfect.😉
Juliana, your accent is impeccable.
have to agree, old or older compté is close to parmesan for me too, mainly because of the dryness, saltyness and texture, taste is different of course but both cheeses are similar.
I like Comte and a really ripe Camembert. However, my son lives in Northern France and I adore a Maroilles tart!!! In the UK I like sage Derby and some local Sussex cheeses. Most regions in the UK have several local cheeses like in France.
great video! When you eat French cheeses, don't hesitate to pair them with a variety of breads: baguette, walnut or rye bread... We also like to eat cheese with grapes, white or red? And of course, if you have the majority, with quality wine! Spices can also be combined with cheeses. Munster, for example, is often eaten with cumin...
Huh, munster and cumin - we'll have to try!
Saint Nectaire and Morbier are very good in sandwich with some charcuterie ;)
Bravo!!!! Saint Nectaire rôti au four is very good! Give it a try!
This video made me hungry !
Tomatoes, olive oil, roquefort, garlic and shallot, best meal ever.
look for candied onions with cheese too !
Cheers from france
Being an old man born and bred in France, I must say that I never ever saw anybody eat cheese with jam or without bread. I have heard that some people do but never witnessed it. Likewise, I never saw jam being served together with cheese in a restaurant. Looking it up on the internet, it seems though that it is quite an ancient tradition, but a little known one. I am pretty sure I wouldn't like it but then, chacun ses goûts : the only fruit that I like with cheese is the one that's in the wine! PS Congratulations on Juliana's french and adaptability to the french culture!
Pourtant plusieurs mariages existent notamment pour adoucir certains fromages. Les roquefort sont parfois proposés avec une noisette de confiture .
J'ai régulièrement mangé des Camembert frit avec une cuillère de confiture d'airelles 😃
Hello, my two favorites cheeses are :"Le Brie aux truffes" and "la Tomme des fleurs".
Good video
👍
I'm definitely going to try the Camembert and Saint-Nectaire. Thanks, Juliana!
On your recommendation, this family (all two of us) in Normandie will try Morbier this week. Not sure what we never have, except we’ve always been too bust with Tomme, Comte, Camembert, Neufchâtel, Pont L’évêque and Livarot. All of which I recommend. Thank you, you did a beautiful video.
My top 5 of not too strong cheeses :
1 - Tome de Savoie
2 - Abondance
3 - Beaufort
4 - Chaource (my region)
5 - Brie de Meaux
Une bonne andouillette avec du Chaource !
Oooohh, we haven't tried some of these! Merci!
brie de meaux à la truffe :p
@@athrunzala6770 Jamais! Le Brie de Meaux se déguste pur voyons! 😂
We just returned from 2 weeks family visit in Ganges, in the Cevennes national forest. This is in Herault. The big cheese here is sheep (brebis) cheese (oh, and yogurt) of all sorts, fresh, soft, hard, aged, etc. The farmers market had a dizzying amount. Where we stayed had small soft per person size for breakfast. When you get out traveling, I encourage you to try very locally produced cheeses, probably only available at a local farmers market.
Rocamadour is usually grilled on top of bread. It is much milder and nicer like that. All my French friends serve with with fig jam. I prefer it served with a chutney. Nice with a high quality black cherry jam too.
Do try Rocamadour grilled. You can buy in bulk and freeze them then take out, defrost and grill on your toast
We love spaetzle or pasta with blue cheese sauce. Heat a little butter, pour in the cream, stir in the cheese (Gorgonzola, or Roquefort...) and mix the sauce with the pasta. Delicious!
If you think the Bleu d'Auvergne is too strong and salty, you should try the Gorgonzola (the creamy one "à la louche" and you eat it on bread) it's Italian but I feel like it's great and the perfect cheese to start enjoying the blue cheeses.
If you like to put jam with cheese, you can also try Ossau Iraty with black cherry jam and bread, it's a classic (so for this one French people will not look at you strangely when you do it :D)
If you feel Camembert is similar to Brie, it could mean you didn't take the real Camembert AOP made with raw milk but a pasteurize Camembert (which is an abomination of course 😁with way less flavour)
The stripe in Morbier was made of ashes (for conservation) back in the days when we had to wait for more milk in order to make the other half of the cheese, nowadays it's made of vegetable coal and it is only done by tradition, for the decorative aspect ;)
Thank you for the suggestions! I think the camembert to brie comparison works well for Americans who are likely to be familiar with brie but have never heard of camembert. We hope this encourages them to try the AOP camembert which we strongly prefer.
Thanks for watching, we appreciate the comment.
I would suggest "Ossau Irati" which is a sheep cheese from Ossau Valley in the french Basque area. Good alone, or even with cherry preserve.
Congratulation to Juliana
Enjoy.
Bruno
Camembert sold in the thin wooden box was taken to work by field workers. They would gather sticks and make a fire, remove the inner wrapping paper replace the cheese in the box and put it in the fire. This would be left until the box was ash and the cheese could be poured over their baguette or whatever else the had for their meal.
My favorite is camembert. I like to eat it with apple slices. So tasty.
Wonderful video, young lady. Well done. Also, if you cn get your hands on it, try Bleu de Gex as a raclette. You can thank me later.
Since you love Camembert, you can do the complete 4 Normand's cheese by testing: Livarot, Pont -L'Evêque and NeufChatel. Old Neufchatel is pretty strong. Enjoy and thank you for your curiosity
What a great video! That was so much fun to watch ❤🎉😊
Number one: your prononciation of the names of these cheeses is excellent.
Number two: Before France, your cheese world was Cheddar, Cheddar and Cheddar again (even though you do get some local French-style craft cheeses in larger US retail shops). And now you begin to be exposed to the flavourful world of French cheeses, from hard to soft ones. The greater challenge for you is to be willing to be exposed to and taste all kinds of food in France, which you thought " I cannot eat that. That is gross."
The main barrier is psychological, as you have grown up with a fairly limited exposure to food that is different to the standard and staple convenience-oriented food in the USA. France is definitely different. The French have a reason to be proud of their food - and that extends to cheese - and whenever I am in France (and I also have lived there twice a long time ago - Paris and near Amiens). Your senses over time will get used to discern between the less than flavourful ingredients of a dish and parts of a dish which will initially strike you as overpowering and even considering them as "gross".
I can only say, enjoy your time in France and avail yourselves of all the French food delicacies, and that begins with a simple baguette, fresh and warm from the bakery.
Great video 👍
You have to eat bleu with bread, it's too strong to eat without it.
Ps : would recommand cancoillotte, my favourite
Very good video. Try too saint Félicien hummmm!🥖
Morbier is a delicious kind of cheese. But like any other one, the secret is to not buy the industrial kind, but proper cheese from a local shop, or at worst, à la coupe at the supermarket ( as opposed to ready to go on the shelves). It'll be much tastier !!
Selles sur Cher is in my own province: Touraine. Many many famous cheeses there, mainly goat (Pouligny, Ste Maure, etc.) but we have camembert as well (better than Brie and Norman ones) and we have wines (red/white) indispensable to drink with cheeses. Julianna tu es de plus en plus française et sans doute tu feras ta vie ici.😀
If you’re north of Loire river, especially Normandy and Brittany, you always eat cheese,- soft ornes, with bread and butter. It softens the taste of strong tasting cheese like all the blue cheeses.
La Bretagne est la seule région de France qui n'a pas de tradition de fromage. On aime trop notre beurre salé (au lait cru si possible) pour gaspiller notre lait à faire du fromage !
I am English and I like my cheese on baguette or toastvwith salted butter😂 everything of the best together 🫣😊😊@@marcyvon8404
The first thing we do when in France is, visit a deClerc supermarche for cheese and then a baker for baguettes.
Morbier has a sweet, nutty flavour I think. And if you like goat's cheese try Chabichou de Poitou.
Good choice for the music, it make the vidéo so funny
😂😂 Out of eight, you chose 5 of the smelliest ones.
Jokes aside, what is wonderful about cheeses is France is the large variety to fit all tastes, from all over the most famous cheeses in the world.
Especially in the region you are, you have the largest choice. French, Italian, Greek, etc ...
it's great you go over the smell. What makes a great cheese is if you enjoy the taste or not. Not what people say or how they grade it.
Perfect french accent 👍🙂
Le morbier c'est mon fromage préféré, et il se marie très bien avec de la gelée d'aspérule odorante, un régal !
Great choice, St Nectaire is the king of cheese. It's the favorite of many people, me included.
And don't worry if you remove the rind, you eat your cheese how you like, it's your cheese. Some cheeses you're really not supposed to eat it though.
Thanks for video.
For almost all cheeses, it's not that you "can" eat them with the rind, it's that you "must" eat them with the rind, firstly because it's in the rind that there are the most flavors and two because that would be wasting half of each cheese which would not be respectful either for nature or for the artisan cheese makers.
The only cheeses whose rind we do not eat are those coated with wax or paraffin, but these are generally not French cheeses, this is the case for Gouda or Cheddar.
The blue is a penicilium, a different form of mushrooms from those that we use as an probiotic or antibiotic to treat ourselves, it is good for the intestinal flora, which means that the senses are sometimes deceptive.
In France, we almost never eat cheese with jam, it spoils the original flavors. Cheese is eaten with bread and that's it ;)
saint-marcelin and cabecou from the market ❤(with a sourdough bread from the bakery)
Do you like Morbier? it's where they make it in my region ^^ you can have it raw or warmed on potatoes like in a raclette. That's great that you get to know it. Let yourself indulge in a Mont dOr, I'm sure you will fall in love with this cheese too!
Funny enough, morbier is usually a very strong cheese (afterwards when the taste is lingering) probably stronger than fuzzy cheeses which are usually made of goat milk…
In my humble opinion and experience (I am french, almost 47 years old, born and raised) the more fuzzy, the better… but it’s probably depends on personal taste.
Jam spread is usually ok with harder cheeses made from sheep milk like Ossau-Iraty and any other cheese from Basque region.
Eventually some goat cheese like Chavignol or bûche.
Great work! 🎉🎉🎉
You are missing my favorite, le reblochon. Also famous for the dish made with it: tartiflette. It is from Savoy.
Omg you're Raina's daughter! How cute!
Try munster with cumin (caraway) seeds. It's great!
I love this so much! This is how I feel about the cheese selection in New York too. Maybe I’ll try something new soon.
Profitez-en pour acheter du pain (baguette tradition)
The line in the Morbier is edible ashes. Morbier is made of two separate cow milkings and to preserve the curd betweed two milkings, the first one is covered with ashes.
Interesting video. If you like creamy cheese I suggest chaource or brillât savarin
great video; it's unfortunate you could not try the Tomme de Savoie!
We love Tomme too! It was hard to choose just these cheeses.
@@BaguetteBound I understand you are in the Sud-Ouest, but I don't know how far you are from the Spanish border. I especially love the sheep tomes from these lands, such as the Ossau-Iraty. I used to have a friend just at the border on the mediterranean coast, and whenever I visited him, I would walk to the nearby Spanish town and bring back an entire cheese for me and my parents, like 2/3kg.
On an other cheesy hand, have you ever encountered cheese aged with "artisons" ? That's from my parts of France, and quite delicious too.
Well done, next try Epoisses and Langres.. and Roquefort but eat it with something like fig jam
Nothing better than a good baguette with cheese
Smokey flavor is so accuracy with the morbier because the line in the middle is ashes
Very fun video, it is so nice to see how you dive into the different topics you consider. Please make a new video in a few years when you are 18+, maybe with the same cheese, with different wines , to find which wine is the best with which cheese (or the opposite) ;-) Also test goat cheese with honey. Getting older you may also like cheese that gets more 'tasty' after some time.
Great job! Thank you for the reviews! I learned quite a lot!
I had a french friend that loved cheese , He said that you know if the " fromagerie " is good if you can smell it from 100 m. away ....he liked strong cheese !
Bleu d'Auvergne younger I didn't like because it was too strong, now its wonderful and enjoying the experience.
With some butter and bread !!!
That' s more délicieux !😁
Try Boursin with bread , garlic and herbs🥳
Don't forget that lots of french cheeses exist with different milks. Some are made with pasteurized milk, and have soft/flat taste and they are affordable for everybody because they are cheap.
AOP/AOC cheeses are usually done with raw milk, that creates lots of different flavors when aging. They are of course more expensive than pasteurized-milk cheeses and people buy them for special events, not all along the year.
Thanks for your smile, fun and entertainment in the video, it's refreshing :)
je n'achete que du lait cru , je suis humaniste dc je laisse le lait pasteurisé et indutriel pour nos amis americains
there is fifferent kinds of munster depending of the time of refining. it can be fresh and really soft to very old, strong and smelly. You haven't really tested munster till you don't try the fresh one with or without cumin.
The "stipey cheese" is the Morbier from french Jura near Swiss border. Try it with the astonishing wine "Savagnin" witch has a nut flavor : it is the door of paradise. And as french take an other glass of wine to finish the pièce of cheese... and the a new glass of wine to finish your morbier etc... enjoy ! 😊
Good job! It may be an acquired taste indeed.
I would personally ALWAYS favour non-pasteurised cheeses, in particular Camembert for a stronger richer taste. I'd suggest you take a bite at Reblochon from Savoy as well in your next selection, more precisely in summer or autumn when or after cows have grazed in the "alpage".
Also, I'd only recommend some grapes or a bit of fig jam so that the sweeter taste does not overpower the cheese's.
tell Juliana to try 'cancoillotte', a traditional spread cheese AOP, perfect with 'confiture de cassis'
Juliana, once you get through learning the French cheeses you will have to try the equally impressive Belgium cheeses 😂😂
I arrived in Belgium in '89 only knowing cheddar and gouda. I am still not into the blue cheeses or the rather soft cheeses but I am getting better. Have your folks bought a Raclette yet where you cook meat on top and grill cheese underneath, eat with salads and garlic or plain baguette??
Un petit salut de Perpignan, 🌴🌞
Cela peut paraître étonnant à des non-initiés, mais beaucoup de Français mangent du camembert au petit déjeuner sur du pain et trempé dans le café. 😊
Tu me fais physiquement penser à la jeune chanteuse anglophone Sigrid lorsque qu'elle chantait "High Five".
Peace, folks. ☮👈😎
Juliana is very mature indeed! And She speaks French with very light accent!