{"id":112,"date":"2023-10-03T14:27:30","date_gmt":"2023-10-03T18:27:30","guid":{"rendered":"https:\/\/sites.usnh.edu\/frenchculture\/?page_id=112"},"modified":"2024-01-26T15:22:59","modified_gmt":"2024-01-26T20:22:59","slug":"piette","status":"publish","type":"page","link":"https:\/\/sites.usnh.edu\/frenchculture\/piette\/","title":{"rendered":"Piette"},"content":{"rendered":"\n\n\t
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Importance of Cheese in France<\/h2>\n<\/header>\n
\n\"\"<\/a>Research and development is constantly occurring in the cheese making world in France. Researchers focus on understanding the role of microbes in cheese flavor, how temperature and humidity play a role in aging cheese and how cheese packaging affects cheese taste.\nWith this research comes new technologies to advance cheese making such as ways to decrease water use\/consumption, ways to accelerate cheese ripening, automated technologies, and better packaging.\nCheese can be made from milk form three types of mammals: cows, sheep, and goat milk. Each type of milk has different properties and flavors. Cow’s milk is creamier and color varies greatly, from a yellow to white color, depending upon the breed of cow and the season. Milk from sheep is very rich in flavor and stark white in color. Conversely goat milk is spicier and anywhere from a creamy to white color.\nThere are a variety of ways to make cheese, though traditional cheese making processes, and those still common in France use raw milk. Below are the steps in traditional cheese making:\n
    \n
  1. \nPrepare the milk. Coloring material is added (beta carotene or seed extracts) and sometimes a starter culture is added.\n<\/li>\n
  2. \nForm the curd by adding a coagulating enzyme (chymosin aka rennin) forms the curd in 30 minutes at about 30C.\n<\/li>\n
  3. \nCut the curd. Once formed the curd is cut into small pieces which increases the surface area making for even cooking.\n<\/li>\n
  4. \nCook curd. Cooking takes half an hour to an hour and a half depending on the cheese; temperature is often adjusted to control the moisture of the curd. While cooking, the curd can be turned over or put under pressure to improve structure.\n<\/li>\n
  5. \nSeparate the whey. After cooking, the whey (watery part of the milk left behind after curd formed) is removed.\n<\/li>\n
  6. \nAdd brine or salt. This adds flavor, control moisture, can kill bacteria, and influences final moisture of the cheese.\n<\/li>\n
  7. \nAdd additional microorganisms or cultures. This influences the flavor and texture of the cheese.\n<\/li>\n
  8. \nRipening the cheese. To ripen, the curd is placed under pressure for some time. During ripening, lactic acid bacteria die. Eventually the curd is moved to a controlled environment for aging.\n<\/li>\n<\/ol>\n\u00a0\u00a0\u00a0https:\/\/www.youtube.com\/watch?v=nJ9aDur-n-c<\/a>\nTerroir is used all over Europe to differentiate tastes of wines and cheeses according to where they were made. A particular region’s climate, terrain and soil can affect the taste of things such as wine and milk (therefore cheese). France has a variety of climates “ranging from the salty coastline to rolling pastures. Different tasting milk will ultimately affect the taste of cheeses. In other words, a camembert cheese, for example, made from one region will never taste the same as a camembert from a different region. Environmental bacteria and mold can also affect the taste of some cheeses, such as bleu cheese. A study has shown that a cow raised in warmer climates will produce a higher component cheese compared to a cow that has been farmed in a cooler climate- the cows in the warmer areas need to drink more water which dilutes the proteins and fats in the milk (also costing the farmers more).\n\"\"<\/a>\nThere are many different regions of France that produce cheese all over the country. (will only look at a few\/the top regions) Beginning with Alsace, which is located at the northeastern region of France. This region is known for muenster cheese. Muenster cheese, a soft cheese, is creamy and smooth, which also acquires a strong smell and savory flavor. Around the cheese is a red rind. This type of cheese is most known frm coming from the Vosges cow breed. Pairs perfectly with red wine.\n\"\"<\/a> \"\"<\/a>\nAuvergne, a central southern region, has beautiful mountains, and is known for bleu cheese. Bleu cheese originated in the 1850s, and there are many different kinds of bleu cheese like roquefort. The blue color is derived from a mold called penicillium, which gives the cheese the unique flavor and texture it is known for. Bleu cheese pairs well with heavy beers and sweet wine.\n\"\"<\/a>\"\"<\/a>\nNext is Brittany, a northwest region, which exhibits vast coast lines, and extremely fertile land, along with a temperate climate. This region is also known as France’s leading regin for livestock, breeding and care. Brittany is known for two cheeses: emmental and saint paulin. Emmental, which actually originated in Switzerland, is a medium-hard yellow cheese. For taste, emmental has a mild savory flavor. This cheese is often cooked down into foundeu. For saint paulin, it is a creamy, soft cheese with a orange rind. It gives a sweet buttery taste. This pairs well with fruit and light wine.\n\"\"<\/a>\nAt the northern tip of France, is Nord-Pas-De-Calais. Here, land and soil are fertile, making this region one of the top five dairy producers. Cheese in this region is extremely diverse. It includes varieties of gouda, mimolette, and boulette d’Avesnes. Gouda, is usually wrapped in wax and not usually part of the cheese plate at dinners. It is mostly used in dishes. Mimolette, is very coarse. Surrounding this cheese is a brown rind and inside is a beautiful deep orange color. This cheese is on the harder side with a salty flavor. Last but no least, is boulette d’Avesnes which shows a vibrant red color. This kind of cheese is different because it is made with a mixture of herbs, including tarragon and parsley which provides most of the flavor.\n\"\"<\/a>\"\"<\/a>\nThe last region is the northwestern tip of France: Normandy. This region is known for having one of the longest histories of dairy farming, dating back to the 10th century. Normandy also leads cheese production in France. This region is typically known for larger cheeses and camembert, which will be discussed later on.\n\"\"<\/a>\"\"<\/a>\nReblochon has an unusual yet devious history. This cheese dates back to the middle ages where cheesemakers from the mountains of Haute Savoie outsmarted the tax collectors. The name literally translates to “to pinch a cows udders again”. As their taxes were based on milk production, the cheesemakers would only partially milk the cow prior to the tax collectors visit, and after the tax collectors left, they would finish milking the cow. This second day milking is what reblochon is made from. This cheese is illegal in the US due to concerns with unpasteurized cheeses.\n\"\"<\/a>\nCamembert origins date back to 18th century and despite its youth it remains one of the most popular cheeses in France. Napoleon first tasted it in 1855 and was said to have liked it so much that he spread word of camembert. This of course is great advertising for the cheese and ensured its success.\n\"\"<\/a>\nBrie de Meaux\u00a0dates back to 774 to the times of Charlemagne where he tasted it in the small french city of Brie. This cheese is often referred to as the king of cheeses. King Louis XVI’s last wish before his execution was a taste of Brie de Meaux, his favorite cheese. In order to make one brie de meaux, it requires 25 liters of cow milk.\n\"\"<\/a>\nChevre means goat. It dates back to the 8th century where the Saracens invaded west France and left their goats behind along with instructions on how to make the cheese.\n\"\"<\/a>\nIn 2011, the French dairy market had total revenues of $17.6 billion. Cheese total revenues were $9 billion, which is a staggering 50% of the overall market. Interestingly enough, the compound annual growth rate (0.4%) was very low in comparison to Germany and UK (1.5% and 4.5% respectively). The market consumption volume decreased -0.6% between 2010 and 2011. One of the biggest stereotypes surrounding the French people is that they eat copious amounts of cheese, but this data shows otherwise. The French are actually eating less cheese than they did in 2011, and the growth rate is barely above 0%.\n\"\"<\/a>\nThe French are much more willing to buy cheese that is traditional, meaning that it is raw and therefore more expensive, rather than the newer innovation to cheese that has been introduced to France being that of the pasteurization of cheese, which tends to be cheaper. Their choices when it comes to buying cheese are influenced by pasteurization, price, and appropriateness, such as whether it is considered an everyday cheese or a cheese only served at special events. When a study was conducted between citizens of Norway versus France, Norwegians were found to not only enjoy but in fact, enjoy pasteurized cheese more than that of raw milk cheese. This shows that Norwegians are more accepting of change, while the French only accept changes to their cheese when it strengthens the authentic character of it. For example, \u00c9poisses de Bourgogne recently underwent a packaging change, from a wooden box to a plastic container. This change occurred because some people were complaining that the aroma of the cheese was filling their fridge, so the plastic container helps seal in the scent. A lot of French people are upset about this change because it takes away from the genuineness of the product.\n\"\"<\/a>\nIn April 2018, the French parliament banned food manufacturers from labeling vegetable-based products as meat substitutes and animal products (vegan sausages, cauliflower steaks, vegan cheese, etc.) because the products could be seen as misleading for consumers. They stated that there would be a heavy fine for any person or company found to be disobeying this ban. This shows that the French are very protective of both their language and their food. They only want “authentic” cheese and meats to be called by those names, as it is offensive to them if the terms are given to items that aren’t the classic foods.\nA couple of studies were performed and it turns out that the more conservative rural population believes that the “average Frenchman eats different cheese than the bourgeoisie” and “a person who doesn’t like cheese cannot be considered French”. Within these studies, researchers found that females tend to be the primary purchasers of cheese for the household which is consistent with the female duty to maintain family and cultural rituals. Older individuals that participated in this study agreed that “Without her cheeses, France would be just another country”, that they would never put foreign cheese on a plate and they always eat cheese with a fork and knife. This is most likely due to the traditional opinions about cheese, rituals and France that they older population has.\n\"\"<\/a>\nThe French have very specific cheese rituals and traditions that usually do not differ between households. Some of these rituals include when to serve cheese, what cheeses to eat first, what to serve with the cheese course, how to cut cheese, and when to eat the rind of the cheese. The cheese is usually served after the main course at dinners or weekend lunches. The more mild or light cheeses are eaten first because the strong cheeses may mask the taste of others, thus individuals would not be able to enjoy all of the varieties of cheeses. The palate gets blown out by the strong flavors of the stinky cheeses like blue cheese. Cheese is most often served with a small salad if the cheese will be followed by dessert. The small salad allows for contrasting tastes with the cheeses. If dessert will not be served, the cheese course will be served with honey, preserves or fresh fruit.\n\"\"<\/a>\nEach type of cheese is cut differently because the center of the cheese is considered to be the best part. It would be impolite to others to cut the cheese so that one person gets more center than another.\u00a0There are times when the rind is acceptable to eat and when they are not. If the cheese that is being served is a hard cheese, the rind should not be eaten. If the cheese is soft, gooey, in a wooden box, goat, blue, wrinkly, has spices, then you should eat the rind. If the cheese is gray or the rind is moldy, use your own discretion.\u00a0The cheese should be eaten with bread, but the bread should be on the side. It should not be the main event. The bread should be placed right next to the plate directly on the table.\n\"\"<\/a>\n
    \nBibliography<\/b>\nAlmli, V. L., N\u00e6s, T., Enderli, G., Sulmont-Ross\u00e9, C., Issanchou, S., & Hersleth, M. (2011). Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway. Appetite, 57, 110-120.\u00a0    https:\/\/doi.org\/10.1016\/j.appet.2011.04.009\u00a0<\/a>https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0195666311001309<\/a>\nCase, P. (2018). France to ban “misleading” veggie meat products. Farmers Weekly, 1. Retrieved from\u00a0http:\/\/search.ebscohost.com\/login.aspx?direct=true&db=a2h&AN=129328826&site=ehost-live<\/a>\nEltier, Elian. “French Cheese Rules Denounced as ‘Treason.'” New York Times, vol. 167, no. 57965, 17 May 2018, p. A4. EBSCOhost, search.ebscohost.com\/login.aspx?direct=ture&db=bch&AN=129640334&site=ehost-live.\n“Introducing: The Cheeses of France.” Dairy Foods, vol. 108, no. 10, Oct. 2007, pp. 68-72. EBSCOhost, search.ebscohost.com\/login.aspx?direct=true&db=bch&AN=28606779&site=ehost-live.\nKakaviatos, Panos. “Couture Cheese: Bernard & Jean-Francois Antony.” France Today, vol. 23, no. 10, Nov 2008, pp. 52-53. EBSCOhost. search.ebscohost.com\/login.aspx?direct=ture&db=asn&AN=34856960&site=ehost-live.\u00a0http:\/\/eds.b.ebscohost.com\/ehost\/pdfviewer\/pdfviewer?vid=16&sid=e66d69ca-3a38-48b8-9190-54aac6174c56%40sessionmgr103<\/a>\nKosikowski, Frank V. “Cheese Making in France and Italy.” Cornell Hotel & Restaurant Administration Quarterly, \u00a0vol. 8, no. 3, Nov 1997, EBSCOhost, doi:10.1177\/001088046700800310\nMarketLine Industry Profile: Dairy in France. (2013). Dairy Industry Profile: France, 1-32. Retrieved from\u00a0http:\/\/search.ebscohost.com\/login.aspx?direct=true&db=buh&AN=85783446&site=ehost-live<\/a>\nPaxson, H. (2012). The Life of Cheese: Crafting Food and Value in America. Berkeley, CA: U of California P. Retrieved from\u00a0http:\/\/search.ebscohost.com\/login.aspx?direct=true&db=mzh&AN=2017830779&…<\/a>\nhttp:\/\/frenchyet.com\/french-cheese-etiquette\/<\/a>\nhttps:\/\/www.whatparis.com\/top-french-cheese.html<\/a>\nhttps:\/\/www.npr.org\/templates\/story\/story.php?storyId=13981929<\/a>\n<\/article>\n\n","protected":false},"excerpt":{"rendered":"

    Importance of Cheese in France Research and development is constantly occurring in the cheese making world in France. Researchers focus on understanding the role of microbes in cheese flavor, how temperature and humidity play a role in aging cheese and how cheese packaging affects cheese taste. With this research comes new technologies to advance cheese […]<\/p>\n","protected":false},"author":241,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-112","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/pages\/112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/users\/241"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/comments?post=112"}],"version-history":[{"count":2,"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/pages\/112\/revisions"}],"predecessor-version":[{"id":135,"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/pages\/112\/revisions\/135"}],"wp:attachment":[{"href":"https:\/\/sites.usnh.edu\/frenchculture\/wp-json\/wp\/v2\/media?parent=112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}