FRENCH WINE & CHEESE ETIQUETTE (What NOT to do when eating cheese / drinking wine)
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
- What are the rules around eating French cheese and drinking French wine? This video outlines some basic French cheese etiquette and must-know rules around wine, too, to help you understand more about the do's and don'ts in France.
We all know how important French dining and rules around food are, so keep these basic French table manners in mind! These French culture tips will definitely help you to avoid any obvious social faux pas in France.
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#frenchcheese #frenchwine #frenchetiquette
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Put the cheeses outside the fridge 20mn before eating eat ; in the north of France we also like to serve salad and nuts with cheeses at the end of the meal :)
and belgium beers . A lot of .
when it is the season, it's good to serve also grapes with the cheeses.
Once upon a time, in Beaune, I took 3 cheeses from the dish, and asked advice about in which order I should eat them.
The answer was - considering their taste : "Andante, Adagio, Allegro". As a music fan I liked this answer !
my tips about wine :
- the ideal temperature and appropriate meals are frequently indicated on the bottle.
- in case friends invite you to have a diner in their home, don't taste the wine. It would mean you are not confident with their choice, it's rude. But if you appreciate it, you can tell them.
Things to do : Always mention if this is cow or sheep cheese
-There are different breads, and some fit better with some cheese than others
One more thing: cheese should be served at room temperature. Not chilled out of fridge.
Il me semble que la raison pour ne pas remplir totalement un verre de vin c'est surtout pour optimiser l'oxygénation du vin et de bien faire ressortir les parfums. La proportion du tiers n'est pas absolue, en fait ça dépend de la forme du verre : il faut servir jusqu'au niveau où on maximise la surface de contact entre le vin et l'air, des fois c'est bien inféreur à un tiers. Mais c'est vrai qu'un verre trop rempli ce n'est vraiment pas élégant. Pour tenir le verre, pour faire au mieux, il faut carrément le tenir par le pied. De manière générale, le mieux, c'est de prendre du plaisir à faire des essais, prendre le temps, échanger avec les autres (ça aide aussi à mieux ressentir en fait).
about cheese there are exception:
- cheese can be part of the recipe, you can also add a few cubes of hard cheese in the starter.
- you can add cheese to pastas : gruyere, emmental, parmesan...
Raphaël D cheese can also BE the recipe (fondue, raclette.. ) or the main ingredient (tartiflette, aligot..) 😁
@@TheCilou6 that's true. And living in Haute-Savoie, you can blame me for not mentionning it.
@@camembertdalembert6323 Yeah you're both right, but that was not her topic here. She talked about the cheese course, which is indeed at the end of the meal.
When you drink Cognac you can hold the glass "by the ball" so to speak, so as to gently warm your cognac to bring out the whole flavour.
but cognac is NOT a wine....
@@thierryf67 j'avoue, c'est pas tellement du vin...
The best wine to drink with a cheese ? not always a red nor a white, the perfect wine is simply the wine from the same region of the cheese ;)
Well, that is not always hat simple. For instance, one of my favourite cheese is the gaperon (a not so well-known cheese from the Auvergne I'm crazy about) but you can't find the best match with the local wines as far as I've tasted so far. This cheese was originally made of buttermilk and garlic and pepper. Today, buttermilk has been replaced by milk, but there's still garlic and pepper which make it really special (the best is "Le Maringuois", the only farmhouse gaperon). This cheese is pretty strong when it matures, providing you can keep control of your greed, and it goes better with a fruity white wine. One of the best matches I've found is an Alsatian Gewurztraminer. That is pretty far from Auvergne. You' re right 88Fircar88, redor white wine, red wine with milder cheeses and white with strong or goat cheeses as a general rule, nothing to do with being snob, but red wines are generally spoilt when drunk with strong cheese. Just give it a try and build up your own experience if you have access to decent French cheese.
Love your channel.💕 I'm curious about readjusting to New Zealand. Do you find yourself dressing less French? Do you find yourself looking around through "French eyes" so to speak or modify the way you do certain things because you no longer have to follow the French norms. 😊
I'm interested in this as well. A reverse culture shock!
Yes nice👏
For cheese, one important thing if you are the host, is to remove one slice of each cheese before preparing your plate. It's not consider proper to be the one to start a cheese, so the host take a slice out of each before bringing the plate to the table so anyone can take any cheese they want without being rude by taking the first slice of one.
I’ve never lived in France but spent a lot of my childhood holidays (& adulthood ones) in Paris. My parents love Chartier in Montmartre so we always eat there & I learned a lot of Parisian food ways like placing a lump of cheese on bread & adding more with each bite.
Wine : something that we see a lot in american movies/series, and witch hurts my french heart : keeping a red wine bottle in the fridge. Please don't do that. Even if it's open. That's unecessary and you're just diminishing it's taste.
AB an exception...if you are in Florida, you must refrigerate the open bottles to preserve them. But I take them out to get to room temperature (not in Florida!) around 65/18
AB what movies are you seeing that in? We are also known for our wine in California. We don’t put our reds in the fridge. 😂
Stephie Grennell agreed...I meant that we do not put our wines in the fridge with certain exceptions. Thank you for the clarification
Haha it is really nice to see my country with your eyes ! I have to additional information for you: as for cheese, never use foie gras like butter, it would be a catastrophe, especially in the south west of France ! And concerning the wine quantity, the true reason for this 1/3rd is that your wine needs to aerate when you just open the bottle. If you fill the glass too much, then there is not enough air for it to get rid of its « lid taste ». You can also do that in advance by transferring the wine from the bottle into a carafe.
Please continue your videos, it is really nice to have a different point of view of french culture !
Cheers !
This was interesting - how is the best way to serve/eat foie gras - and pate?
Well, like for cheese you serve it on a flat plate, you cut it in slices and bread, usually bread with dried grappe is much appreciated. For pate, you can also serve it in its bowl with bread on the side. A general rule: always put bread on the side, pre-cut, like that you are sure not to do any faux pas. Cheers !
@@joannekerr8839 It's better not to mention "paté" and "foie gras" in the same sentence: the foie gras will feel insulted :)
To determine what is the correct way to cut a cheese, you need to find the best cut to ensure everybody will have the benefice of the same quality. It should be very impolite to cut for you the best part and let the rest to others. That's why very often we cut from the inside to the outside.
I think a cheese matures from the outside in. A brie for example is creamy outside but plastery (?) on the inside if not matured enough
everything you said is acurate, I would add : don't drink soft drinks with cheese. And don't pour water in your wine (nor ice)
Spanish people put lemonade in wine ... it's not so bad!
@@boutineaulouis2838 If you do that in France people are going to stare
@@greenLimeila Well lots of french go to andalusia on holidays ... so they surely know "vino con lemon" . And Vino con coca is called 'Kalimotcho' ...
@@boutineaulouis2838 Yes but we judge you for that. Kalimotxo is an abomination.
It seems Rosie you can now pronounce the "r" the french way :)
Great tips.
Metal platters have made an evening of fun into a very embarrassing night. I agree to making sure to use a non-porous surface or a natural made platter. I also, don’t drink. I usually ask for help from the people at the shop which pairs well with which. Google and some reading helps a lot too.
Wow, I'm impressed -- I learned two things from your video that I hadn't realized before! And that is after over a dozen years of living in France> (1) Order of cheeses on the cheese platter-- I've always just arranged them how they fit! And (2) the REASON for cutting from the center, or from the top (with a rectangular cheese). Merci !
In some regions, you eat cheese with jam. In Corsica, for example it's fig jam, to limit the strong taste of some mountain sheep tommes.
C'est vrai que ça se fait mais moi je le fais pas parce que j'arrive à supporter les goûts de probablement tous les fromages. Parole d'amateur de fromage ^^
In France, don't ask orange juice with your Champagne if you want to have a long life :D
Who would do that any way?I can see drinking a cava with orange juice... but, never never champagne.
@Deb Harris like la raclette, la tartifllette, la fondue, etc xd ?
@Deb Harris there is many cheese that take a whole new taste while heaten, doesn't mean it turn badly... it's just different, there is no reason to use only cheap cheese for that. Better to get a camembert heaten on your toast than some vache kiri or other crap xD
This depends. No cheap sparkly, ever. Here in the USA a lot of cheap places mix orange concentrate with the likes of Andre....Andre is nothing more than the plonk from the worst of California wine barrels and then carbonated water is forced into it to make it 'bubbly.'Really, should be against the law.As I wrote earlier, a good Spanish cava will do or a brut white sparkler from the Loire.....even better.
Cheese isn't butter? I feel personally attacked.
when she said she buttered the cheese on the bread, I cringed hard time.
You have to treat french food with respect.
In Denmark 🇩🇰 we usually put thin slices of cheese on bread 🧀🍞
In France it's considered polite to look the other person in the eye when saying sante and clinking wine glasses. Americans tend to look down at the glasses during the clink to avoid spilling the wine. After becoming accustomed to the tradition in France of looking at each other I began to see how it feels rude when people look away while clinking glasses.
You're actually not supposed to cling your glasses. You are supposed to just approach your glasses.
It originated from clinging damaging crystal.
Well, the reason you cling the glasses, historically, is explicitely to spill the drinks into each others glasses. That was a way to ensure that if someone tries to poison you, that person would be poisoned too. The more brutal you clinged your glasses the more honest you appeared because you were not afraid of having the other's drink in yours. Thus, watching the glasses so as not spill any feels a bit weird ^_^
Sounds more like beer drunk from tankards / large, heavy mugs far less likely to break upon impact.
Love your videos!♥️ I think this needed to be a more graphic video, you showing different cheeses and how to cut, how to place, etc... I visited french families long ago in small towns like St Etienne, Macon... now I understand how bad I was with food😜
A propos du vin: Jamais de glaçons dans le vin à une exception prêt, le vin rosé par une chaude journée d'été, peut être accompagné de glaçons (c'est le seul cas ou c'est toléré). Pour certains vins , majoritairement le rouge, il est préférable de les "décanter" ou "carafer" une heure avant le service. I don't know if you ever heard of that so this is the meaning of "décanter" and "carafer": A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equivalent to one standard bottle of wine (0.75 litre).[1]
A carafe, which is also traditionally used for serving alcoholic beverages, is similar in design to a decanter but is not supplied with a stopper.
I didn’t know about how to place the cheeses on the plate, very interesting. In general, you put it the way you can on your plate to serve. But you give different knives for the difference cheese, or at least one for mild cheeses one for goat cheese and one for blue cheese.
For wine it’s very common to ask who wants to taste the it before serving everyone.
People will respect or not the etiquette, it depends on the milieu and the region so don’t worry too much about faux-pas, people should be happy to guide you if you ask.
moi: Il n'y a pas de regles pour manger du fromage ou boire du vin
Moi 2mn plus tard: Ah oui ... et ça aussi... c'est vrai..... Wow c'est compliqué de manger du fromage correctement quand on sait pas tour ça XD
This was important to know.
It's just amazing how many "rules" I've ignored so far. :)
My daughter and I tend to drink what we like which can range from Pillar Box Red (a New Zealand blend, I believe) to modestly priced French wines. However, we’ve been blown away by the fact that everything that we have ordered in France 🇫🇷 has tasted very good. It’s hard to make a bad choice when it comes to wine 🍷 in France, I believe. Add a baguette and some cheese, any cheese, and all was right with the world.
Seriously! You can go to the grocery store and grab the first 3-euro bottle of wine you see, and it's good!
I did not like white or Rose wine, in France, at room temperature. If you ask for ice, you get one ice cube, along with an attitude!! I, unfortunately, no longer drink alcohol, for health reasons, but loved the red wine in French restaurants, even the house wines were quite good.
So true about cheese being served at room temperature, and mild to strong.
You don’t match bold red with fish, because fish is too delicate to handle tannins and the bitterness in that wine. The only red wine I’ve learned that is paired with a fish is a Pinot Noir (which is light-bodied and not tannic) with a salmon dish.
You’re absolutely correct about not holding the bowl because it will warm up! A lukewarm glass of white wine prevents you from being able to smell and taste certain notes in the beverage. It’s very disappointing and not refreshing at all.
Another reason to not serve too much wine is that it stops people from being able to swirl the wine in the glass, which can help the wine mellow out as it gets air, and also it’s harder to smell the wine if there’s too much. Not enough space for your nose as you enjoy it.
Love your videos!
Rosie I know since you have moved back you still focus a lot on France, which I love! But could you do some New Zealand and Australia videos too? I’m from America and haven’t been able to go yet!
Show us around New Zealand!
Cheese is delicious and nutritious. Don't let anyone tell you otherwise haha.
Cheese is one of the basic foods of civilization. I love cheese.
But, let's be careful, though, cheese is perhaps too mch nutritious; if not eaten moderately.
@@AlainNaigeon : "MODEM·TENERE·DEBEMVS"
except cheese from America
Oh my god. I’m a Californian. And when I was visiting my French friend last year in France, I went to try the cheese to “early” apparently. (It was still to “cold.”)
Long story short, I got yelled at. 😂
pprc crzo
I love cheese. But I would hate it too if I ate that very popular French cheese that smells like death and tastes like feet. 😂
@@stephiegrennell8440 Just not appreciating good things of life ;)
American rules concerning eatable products are way more strict about "moldy" products like cheese, so you never taste real cheese there, but I assure you if you're used to it's delicious!
@@stephiegrennell8440 Cheeses can smell like feet but they never test like them... You should try a foot and a cheese to compare... ^^
@@figfox2425 but how do you even eat feet? you weirdo lol
@@carolinevaillant1176 actually, you don't want to know the answer... 🤢👹
In the summer, I tend to put my Pinot Noirs in the fridge before serving. I find that it freshens them up / it freshens me up. When it's really, really warm (outside/inside), I chill almost everything a little bit and/or a lot. In the winter, I back off from all of that, and I quite like a grog / vin chaud.
Love your videos, they re to me a good insight of the culture & accurate; especially your point of view.
You describing the most commun way eating cheese & the most marketing story telling wannabe ritual right from a 150€ wine testing that appeared this past decade.
The real fanciest way eating cheese is cuttin a slice, lay it down your plate. From that piece re-cut a small piece using the fork to bring up the cheese into the mouth & then add bread separately also into the mouth. No contact between bread & cheese (similar to foie gras and bread). Here the thing, it is very cocky & tacky holding the wine by the stem. This is a marketing connoisseur thing from vineyard to add some chic (allegedly). According to centuries of french etiquette, glass of wine has to be hold from the container bowl half-way part, fingers spread (for women) & bowl bottom part for men, tight fingers. Never touch the stem nor the base while holding nor drinking unless it is a special glass (sizing, mixing etc). Whilst you are seated at a table you don't need to over touch nor hold your glass (its rude) so no warm up issue by touching the glass.
When you open a bottle, it's true that the server take the first gulp to remove possible residues. But that's also to taste the wine and be sure that's not a bad bottle. Every bottle no matter the origin/price/value can be bad. And if you're eating in a "good" restaurant, the waiter should present you the bottle closed before opening it in front of you. Then he will serve the first gulp to what appear to him the most expert in wine (usually the elderly or the people on the top of the table) unless someone ask for it. Then this people have to taste the wine and approve the bottle or ask for another one.
Same in germany.
Only fill glass two thirds full in order the aroma is released and it's also etiquette in all countries
I think the only cheese we French have as an entrée but rarely after the main course is burrata (aka improved mozarella). Sometimes you can also have recipes that involve goat cheese as an entrée (like chèvres panés).
And also, you can almost always get rid of the crust, which often has a quite strong taste. No one will blame you on that, but if you like it you can indeed eat it. Be careful though, some cheeses have plastic crust.
For the wine, if you're at home and serving yourself, you not only pour a little bit of wine in your glass to get rid of some cork (if there is some, the wine is probably "bouchonné" and won't be very good), but essentially to taste it before you serve everyone. You'll see that also in restaurant : they'll ask someone to taste the wine before serving everyone (starting with ladies, old then young, then gentlemen, old then young). You don't have to be as strict in terms of service order, but if you're in a more formal set up, the host should taste the wine before serving everyone (and of course if you don't know how to taste ask someone !). However, if you're the one tasting, you should serve yourself last as you mentioned :)
Isn't burrata Italian?
@@lmurph770 Yes I guess !
I was gently scolded by an old friend of my parents when I cut a slice off the tip of a wedge of Brie. I was so embarrassed, but happy to know the etiquette. Your explanation about aging from inside out makes me feel better.
It's also that it's greedy and selfish to take more than one's share of the "best" bit, the centre aka le nez.
I was vehemently instructed, "Don't cut off the nose!"
On why we shouldn't spread cheese on bread. It's very simple: texture is part of the pleasure. When you spread it, you loose that part. It's like seeing a movie but without the sound or in a loud place. You know this is not the optimal way to enjoy your movie.
I don't know if it is for everyone, but my boyfriend says that cheese is NOT for breakfast. Every other meal is fine, but you don't have cheese at breakfast
He's right, french definitely don't eat cheese at breakfast :)
it's very rare to see a french eat savory food at breakfast by the way
really ? we would totally have cheese for breakfast (my favourite breakfast is bread with roquefort and marmelade)
@@monpopotama9416 where are you from?
Your biyfriend is wrong. There are local customs where you eat cheese for breakfast, for example in the north, people have maroilles that they eat on bread and put in their morning coffee
that's only partialy true...a lot of frenchys eat Cheese for breakfast, in the north of france there's a cheese Called Maroilles very stinky and tasty, people just put it on bread and dip it in their morning coffe (or chicorée) to soften it's taste.
Tout est juste, rien à redire 👍
two missing tips : Cheese, like wine, has to be served at the right temperature, which is room temperature, and do NOT pour ice or water or anything else in your wine =)
@Cyane Guichon Alors pour le rosé oui, pour la clairette tu vas seulement récolter un coup de fusil... je te conseille d'arrêter ça tous de suite
Went to Paris in June, I had it all wrong. 😬😂
I've never seen people bothering placing cheese by taste order at home. We're not such into the etiquette. But at restaurant, it is the norm.
I'll just add that you don't serve cheese cold because it loses its taste. Get them out the fridge at the beginning of the meal.
Cheese part : wow, even as a French, I didn't realise how many rules we had about that ! For me, most of those thinks seem perfectly natural or are rules of thumbs ! BTW, despite the fact I'm French, I'm used to skipping the cheese part of the menue because it's not healthy at all^^ And still btw, I don't see anything against spreading your cheese on your bread just like we do with butter ! I think it prevents your cheese slice to fall from your bread on the table^^
Wine : The "never serve yourself" part is definitely true ! You always have to think about the others before thinking about yourself^^ But I've never heard about the fact there's an exception after you just popped up the bottle ! Another rule of thumbs, I guess !
I personnally never check what the right temperature is for each wine but yeah, that definitely has to be at a cool temperature.
Well, you can definitely fill it up to the brim with me^^
Yes, matching your wine with your meal is such a BIG DEAL !!
As always, I found your video very interesting and I never get tired of hearing you about our so weird culture^^
Hi Éléonore,
Cheese is healthy. What is not is eating too much of it, or not having any physical activity ;)
About the "no spreading", it's because the texture is also important for the taste. A spread brie will not have the same taste as a non-spread one.
Actually everything is the same for me, im from germany
Goodness me, is it even French not to enjoy cheese, let alone to suggest that it's unhealthy?
In French, if you write about certain types of cheese or wine, you don't capitalize them, although it often relates to a region that IS capitalized. Un bon bordeaux, du sauternes, du champagne; de la mimolette, du saint-nectaire, du brie, du beaufort, du maroilles, du roquefort.
In Australia, before we drink we often clink our glasses together and say something like.. to good health... to good friends... or sometimes just cheers. Do they do anything like this in France?
The only faux pas I can add from the US is that the phrase “ cutting the cheese” might be met with a funny look or laughter because it is slang for passing gas! 😮😂👍
Sharon Casey Yep! 😆
@@Nubianette whici is also slang for "fart" . :')
You can hold the glass bowl of a red wine, especially if you are in a room that is not that warm
Yes, I was thinking the same thing.
that's not elegant o.o
Tbh whether it's cheese or wine, many people aren't that touchy regarding some of the "rules you mention (how to cut the cheese, serving yourself last...), at least in my experience. Sure there are things that French people will do out of habit, but that doesn't mean they'll all get mad at you for not doing it "properly"
Because it's very rude to point it out. You will just get "the look"
@@aldonastraczek Well some people deffo don't mind too much, I think it depends on families and how people were raised. But there are things that you'll find more often than not for sure.
@@ruskasielu6261 yes unfortunately not everyone knows good manners.
whew!
OK, so it sounds like the cheese is sliced when it comes to the table? Which I do at home, but charcuterie is very popular here lately and it often comes with chunks of cheese which you have to slice yourself- which gets into how to hold it in place while struggling to slice it! And soft cheese, are you meant to put a dollop of it on your plate (if you have one)like you do with butter, or to get a fresh lump from the communal bowl/dish for each bite? And the last charcuterie I had didn't come with small plates so it was kind of messy, should it have a plate? I think sometimes people import foodie things like charcuterie without knowing what goes on around it! Also, if the cheese is sliced, is it then a finger food or do you spear with a fork? At home I usually put a fish type of fork on the plate so people can help themselves to a few. So many questions.... :)
Hello, Rosie! I was wondering if you had thoughts of making a video about French sleeping habits. I see in your posts, and many other Francophile posts, that it is common to stay up and eat later. What is "late"? What are normal bed/wake times? Are there special routines or habits that are commonplace is regards to this?
Hello! I'm French and can probably answer your questions. First, you have to know that habits have changed in France these last decades. My grandparents for instance, they used to wake up at 5 or 6am, take lunch at noon and dinner at 7pm. Now it's quite the same, but half an hour or an hour later, but it depends on the people. In some families, the evening they don't eat until 9pm, others never after 7.30pm.
Concerning sleeping habits, most of us go to sleep between 10.30pm and 0.30am during the week. The thursday night for students and friday/saturday nights for everybody it's a bit later, depending on if you hang out or not. Work and school usually start at 8am so depending on how much time you need to get there you usually wake up around 6.30/7am.
What do you mean about special routines or habits concerning this? I have something in mind, maybe not what you expect, but if you need to make a professional phone call to someone, if it's during its "office" time it should be before 5/6pm and if it's anytime it's not well seen to call after 7.30/8am, it might be considered intrusive, considering it's now its "personnal" time.
Hope I helped you! If you respond to this, don't forget to like my comment or I won't have the notification :)
@@jeremiec.3812 You just answered all of my questions. Thank you so much for your response!
I'm curious about the rules of putting stuff on the cheese. I see many cheese boards with honey and jams on them and I wonder if that is there to put on cheese. I personally love putting honey on certain types of cheeses, but I wouldn't want to emberrass myself if I ever did that in france and it's not normal.
Et après le café...et ben c'est une tite goutte 🤣🤣🤣🤣
Usually (as I learned) you will always serve the wine from the right side of the person you filling the glass :)
A tradition based on a gentleman's need to draw his sword precipitously in the event of an emergency.
for the wine : you should fill the glass to the widest part of the glass (given that you use the proper glass of course :) ). Another thing, no coke in the red wine!!!
did you get the french passport??? please upload the video. I m also on the line after 13 years with married on 2006
Coucou je te suis depuis longtemps et je t'adore, j'apprends avec toi à améliorer mon anglais très scolaire et je m'aperçois que je ne sais pas totalement traduire "not even French"... Donc si tu pouvais me le traduire, me dire s'il y a plusieurs sens etc, je t'en saurais gré. Merci pour tout...
"Même pas français". French ici peut représenter la nationalité ou l'origine.
For the wine, at the restaurant: if you don't want to look like a clown, don't start making a wine tasting when the sommelier ask you to taste it. He doesn't really care if the wine is to your taste or not. He wont exchange it for a different wine if you don't like it.
He only ask you to taste it just in case there was a conservation problem and it turned bad, usually a problem with a defective cork, that's what we call "bouchonné" (corked). It almost never happen anymore with the new corks but if there's a problem they will change the bottle for one other of the same wine.
So please, don't take 5 minutes watching while airing the wine, smelling and slurping... It's cringe and you don't look smart, just swallow the damn thing and tell the sommelier if it's fine or not. You can, of course, discus it's merits after that...
If you order a glass from an expensive wine, don't accept a glass without seeing it being poured in front of you. I recently had the bad experience of having been served a cheap wine for the price of an expensive one.
For expensive wines, the bottle has to be opened in front of you.
I'm so sorry that happened to you, being served cheap wine at an expensive cost. Yes, this is good advice to observe.
Je crois que tu es à Montpellier? Nous sommes presque voisins puisque j'habite Sète! 😉
Je n'ai jamais entendue de Sete.
Nachos? Or is melting cheese on chips considered as bad as spreading cheese on bread?
It is!
I thought the holding of the wineglass by the stem only applied to white wine as it's served chilled. For red, served at room temp it doesn't matter ...or so I thought. Any experts know more about this?
Don't stay hanging your glass when your aren't drinking and let it on the table. If you do so, it doesnt really matter how you should hold your glass.
@@julienboyer Merci beaucoup Julien!
My question is about eating the rind on soft cheese -- is it ok not to eat the rind? I'm about 50/50 on it. I usually scrape the rind and then taste it. If it's not bitter, I'll eat it. If it taints the flavor of the cheese, I'll skip it. What is proper??
You are right. You generally can't eat the rind of cheese like emmental, comté or cheese with a hard rind. But I always eat the rind of my farmhouse Saint-Nectaire, brie etc. Your advice is the best, just test and taste.
In general, you don't eat the hard rinds but you eat the soft ones
The choice is yours. You can eat, or not, the rind of soft cheese.
Almost nobody eat the rind of hard cheese.
Eating the rind of soft cheeses is the way to go, soft cheeses are not aged for very long and producers are careful of where they put them. Meanwhile the hard rind cheeses sit around store houses for months, It still is safe to eat the rind but it doesn't have any flavor and is only there to serve as a protection for the cheese so it can age well.
If it is a wedge of a cheese do not cut the tip , couper le nez.
Always serve water with the wine !
One simple rule about cheese cutting is that everybody must take his faire share of skin (la croûte), as it is not so desirable.
The first sip from a bottle you just opened is not just about bits of "cork". And I feel as host you need to taste that sip in order to judge the wine is not bad. Not sure how it is called in french, but there is "cork" and "cork". One is bits from the thing that closed the bottle. When this cork dried out, generally the bottle has been vertical for too long and the cork dried out, or the bottle is so old that the cork sort of decayed. The other cork is actually not cork but a contamination by a mold that converts chlorine into a mushy moldy taste and scent. Here the work cork was used as a way to camouflage what had really happened. Today it is forbidden to use chlorine (bleach) to clean stuff in wine production and IMO this mold should not have a chance. Open a bottle, smell the wet side of the cork and when in doubt, pour a sip in your glass that you smell and taste before you serve guests. The first sip also may give an impression that you might need to decant the bottle, by the way.
Rosie c'est si étrange, j'ai l'impression que tu es différente depuis que tu es retournée en Nouvelle Zélande.
Physiquement et aussi ta façon de te tenir...
Mais tes vidéos n'ont pas changé, elles sont toujours aussi intéressante.
Oui, je confirme! La lumière dans les vidéos à changé aussi. Just quelque-chose que je remarquais...
@@girlwithoutpearlearring Merci de ton soutien 😁
Don't put cheese in bottles. That's all I have to say.
why not?
why would you put cheese in bottles in the first place? o.o
@@sapphirecamui6447 Ask America, they created Easy Cheese 🤔 ^^
@@julielenoir3440 oh... haha, sounds like something America would invent XD It must be in plastic bottles then. my first thought was glass wine or champagne bottles o.o -because of the video, of course XDD
@@sapphirecamui6447 yeah I guess ahahaha i am sure someone has done some cheese/wine art that implies bottling cheese ;)
Another thing that would make people react is to place your baguette upside down.
It's always important to cut the cheese when lots of people are around so that no one knows for sure that it was you.
Ron Landis 😆 I was thinking, you should cut the cheese in private, as not to offend. 😜
@@Nubianette And don't forget, we must always cut the cheese from the inside outward!!
I've always heard british/american people talk about cheese and crackers and I don't get it ?? Is that a real thing ?
If it is, then you can add that we always eat cheese with bread -- real bread, baguette type, not "pain de mie" -- and never with crackers because it would hide/alter their taste.
And I'd be really grateful if someone explained to me what the deal is with crackers and cheese -- do you eat together or did I misunderstand ?
Thanks 🙏
@@sonyaross946 okay I understand, thank you for your answer !!
Hadn't seen that video :) funny that it popped out of the YT stream...
As for cheese that are round I've been scolded twice (and... I mean, I am a French native... 😑)
First : when the cheese is round, you slice it in (almost) triangular parts (from center to the outside as you said) but then, for largest cheese, it is still a huge chunk of food so when slicing again the triangular part this time, it's preferable to be done like that :
_________
( /
( ______/
And not like that (if it makes sense) :
_________
( |
(_________|
So that the last bite won't be only the rind. Especially if you're not the only one eating : it'd be rude.
BUT...
When I went to the French Basque Country (near Spain, bordering the Atlantic) and started cutting my triangular parts, my friend was both amused and, er... horrified. Those cheese like Ossau Iraty, which are made not from cow but sheep milk, are "peeled" either with a knife or dedicated tool. Then those shaved (is that the word ?) are eaten, preferably with bread and the local black cherry jam. And I think Edam, from Holland is eaten in shavings, a bit like that.
Bref ! Sometimes you'll have to be wary of some regional etiquette...
Actually I use a different knife per cheese in my every day life....
I had no idea that the cheese changed taste when it was on metal! That’s crazy!
My boyfriend is french and he makes me taste cheese all the time. I’m not a cheese gal so I always break all of these rules especially because my reaction is always to be disgusted by the taste 😂
😂
Sugar addicted
i've always heard that you should not go back for cheese (se reservir) so you would take the amont of parts of cheese you're gonna eat. traditionaly in restaurant there would be a cheese chariot that the waiter would bring to your table and serve you a portion of the cheeses you ask (if you ask politely you can have more portion(s?) of the cheese you love it gets generally a big laugh but it's not considered rude). aside from breakfast and snacking meals you don't do a sandwich with your bread and cheese and because you shoud not retrieve food from your mouth the piece of bread you use should fit entirely in your mouth. and i don't know why you're not supposed to crush-spread your cheese on your bread but when people do it it just spoils my cheese moment a little bit 😜😋
Shoot, I didn't know you're supposed to put the whole piece in your mouth all at once. I've been messing that one up for a loooong time! (I can't help it, I have a small mouth!)
Never cut off the nose from a cheese wedge, brie especially.
maybe someone has already mentioned it, but in a diner situation you should never get a second helping from the cheese board: it looks like you haven't eaten enough during the meal and you're so hungry you stuff your face with cheese, and it could offend the host... although it's a shame if the cheese is really good^^ so make sure to get enough in the first round :)
effectivement l on utilise parfois plusieurs couteaux quand on a des fromages de types différents ,
par contre étalé du fromage sur du pain je vois pas en quoi c est mal , si on tartine pas un bon vieux camembert bien coulant sois même il le fait tous seul XD
et pourtant c'est trés vulgaire
@@cmolodiets :p
Je pense que c'est par ce que ca altère la texture du fromage ou du foie gras d’ailleurs. de la même façon on hache pas sa viande en mille morceau dans son assiette avant de la manger. Après toutes ces conventions sociales ne se respectent que dans certains cas, grands diners ou grands restos, diners d'affaires etc, quand tu es chez toi en caleçon personne n'ira regarder si tu te tartine le camembert ou non :D
@@zoolooz2327 certain fromage très vieux s étale tous seul , mais c est pas faux
6 ounces of wine per glass is a good amount.
How many cheeses does one have at a dinner?
It depends really. But as it is between the main meal and the dessert and is eaten with bread, you generally don't take much. You want to leave some place for the dessert. You can take little pieces of several cheese to taste them and enjoy. Cheese and wine taste better when they're consumed with moderation :)
Thanks for the tips on slicing and serving cheese. New info for me!
At restaurants it is usually between 3 and 5 small slices.
the best is to serve at least 3 or 4 cheeses / 1 cheese from 3 or 4 different kinds : 1 pâte molle (camembert, Brie, Livarot, Pont-l'Evêque, Munster, Maroilles ...) 1 pâte dure ( Gruyère, Beaufort, ...) 1 pâte bleue (Roquefort, Fourme d'Ambert, Bleau de Bresse ... ) and 1 chèvre (goat) (crottin de Chavignol ...) - if you serve just one cheese I think it's better to serve 1 pâte molle because not everybody likes strong pâte bleue or goat
@@jeanbeaumont8676 Personellement en tant qu'amateur de fromage j'en aurais mis 6 ou 7 mais 3 ou 4 ça peut le gfaire.
Also, don't put cheese on crackers. please.
I got scolded a long time ago for pouring my wine in my water glass. They looked the same to me!
They are completely different sizes. You will get similar looks if you pour red wine in a white wine glass and vice versa
Easy we to recognize them : the water glass is the biggest !
@@audreygombeau371 Merci ! Maybe I just wanted a lot of wine! ;)
'YO'RE always made Very Good Video ut Excuse me if I'm not staying no more just because I don't like FROMAGE (only when there's a little in CHEESEBURGER or GRUYÈRE or PARMESAN not CHÈVRE, GOAT, in PIZZA, it must be hot) and HUITRE (OYSTER), ENDIVES (CHICORY if you know) et PAMPLEMOUSSE (GRAPEFRUIT) . And YOU, what are the FOODS you don't like ??? GOODBYE !
4:04 wait, are you cutting cheese that only you are going to eat or are you cutting cheese that multiple people will eat? If the latter, then I really hope it's not a "pro" thing to have clean cutlery for each cheese
I generally use 2 or 3 knives one for hard cheese, one for creamy cheese and one for blue cheese. 👌
TheCilou6 but like if you had, say, two hard cheeses then you would use a separate knife for each right?
You usually cut the cheese that you are going to eat (so you get to choose which ones and how much you want) and then pass the cheese plate & knives to the others
If Metal changes the taste of the cheese then why can you use a metal knife?
Because your knife blade won't have enough time to alter the taste of the cheese. I don't know what the chemical reaction is, but it takes some time. And it's true that cheese platter are NEVER made of metal. It may be wood, glass, plastic or ceramic but nothing that could change the taste.
One thing, whan you keep your cheese in your fridge, it's sometimes better for the atmosphere in your home, take it out long enough so that it can warm up and give its complete flavour.
@@theJB03 Thanks very much! I have removed cheese to warm up to room temperature. Very cold things just don't have the same taste.
Similarly with chocolate
Let me introduce you to liquid cheeses like the Mont d'or...
In a meal, don’t take cheese twice
Wow, you say "faux pas" and now we must wonder if most people capable of some form of Globish actually understand that (because we hear these say "foopah")
Another one (cause I've noticed some Americans do it): never ever put ice in wine!
@@sonyaross946 I guess it could be ok in rosé or white wine but not in red
@@mrsecila1998 Well of course! You've seen ice cubes in red??!! Wow
@@sonyaross946 that and putting it in the fridge 😞
@@mrsecila1998 Hi! I'm American and you are absolutely right. Red wine should never be chilled. And definitely no ice in wine. I've never understood why my fellow Americans would want to dilute the taste of their wine by putting (frozen) water in it.
@@mrsecila1998 oh wow! I've never seen that (I'm from the UK). Now I think of it, I've heard of chilled/iced red wine in Spain...think sangria and similar. But I can't see it in France 🙈☺
Hey,
can I contact you via email?
Best,
Marwa
I'm French.
WHATCHA GONNA DOOO ?!
Why's your profilename german then?