Tweedpipe

Do you have a favourite French cheese?
I note that Ossau-Iraty was given the title of best cheese in the world at the World Cheese Awards held in Birmingham - chosen from some 2700 cheeses!
Info Link. Made from ewe's milk, we tried it quite recently and found it enjoyable. But there again I like most cheeses.

If I was asked to pick a favourite it would have to be between 2 Cantal cheeses, Laguiole or Salers.
Mmmm, now where's that red wine to go with it.

dennerlymum

Ooh I do like a bit of Laguiole! But like many cheeses so would find it hard to name one!

MacLover

Emmental, nothing better tbh though I am not a huge fan of cheese so this is really my one and only favourite

bigglesworth

How about Beaufort?

Which is really fighting my prejudices as the first time I tried it was some years ago in Brantome market after a very good lunch.When I got home I realised I had paid nearly as much for a pound or so of cheese as I had spent on a very nice lunch for four!
I try not to be more careful nowadays.
Enjoy the moment.

Novocastrian

It would be disloyal to my future home not to say Camembert d'Isigny Lait Cru from the Laiterie Isigny St. Mere, Pave d'Isigny and Pont L'Eveque (made under license in the same factory).

But I also enjoy hundreds (OK dozens) of others, not least Thom. Especially that one I get from a particular stall at the Bayeux market on a Saturday morning.

kazzo

I really like a cheese called Morbier - a semi-soft cows milk cheese with a soft fruit and nutty flavoured ashy rind and blue mould streak through it... it's lovely!!

Ka Ora!

I love pepper jack cheese, and the cumin Gouda. Goats cheese I prefer cooked on mushroom with spicy tangy sauce and a bit of pineapple.

Michie

I agree cantal entre deux yum! comte is really nice too but my final choice would always be farmhouse mature Cheddar, I was born in Somerset!

jonkemp

I have to agree with Novocastrian. However, in his recent (and excellent) series Raymond Blanc spoke very highly of Comte (with an accent on the 'e'). Following the programme there was a rush on it at the local cheese shop. It is very good, a hard cheese that goes well with vin jeune.

bigglesworth

I agree with you about the conte jon. Beaufort is not dissimilar but even more expensive. Vin Jaune - yes, but have you seen the price of it? And if you buy the cheaper stuff -under a hundred quid a bottle -you need to lay it down for another 10 years!

dmu

Vin jEune! IMHO Vin Jaune is undrinkable!

What about the worst French cheese? My vote goes to Boulette d'Avesnes, although the fresh Maroilles that it's based on is good cooked in a goyère (my OH originating from le Nord), and Fourme d'Ambert is worth a vote, too....

bigglesworth

Sorry DMU but it was definitely Vin Jaune. He was touring the regions and was in Franche Comte - hence the cheese.
But 50 quid was the cheapest bottle I could find. But I am unlikely ever to buy a bottle and not open it for TEN YEARS! (Ten minutes is my usual delay).
What does it taste like when you do open it? Is it sweet or dry?

Novocastrian

At 50 squid a bottle, I too will never find out. But +another one for Comte.

dmu

OK, the typo was higher up!
We tried some Vin jaune in the Jura once and started to suspect things when it was served in brandy glasses. I can't remember whether it was sweet or dry, but it was STRONG!! I do recollect that the waiter looked askance when we ordered it with the meal, esp. as my OH is French!

bigglesworth

The one I just don't get is Roquefort. Had some for lunch today - with some Comte, some Chevre/Brebis and an apple.
IMHO it simply is not a patch on Stilton.