We Tried 10 of the Best French Cheeses in Paris
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- เผยแพร่เมื่อ 1 เม.ย. 2022
- There are over 350 different types of French cheeses, but which ones are the best French cheeses? Colleen was overwhelmed, In this video we'll shop with Chef Vincent at a local marche to buy the top 10 cheese of France. Then, we'll make a cheese platter, taste them and give you our review.
⚡️ Video Notes ⚡️
1️⃣ 2022 Paris Travel Guide (Instant Download)
➡️ lesfrenchiestravel.com/paris-...
2️⃣ OUR RECOMMENDATIONS FOR THE BEST TOURS IN PARIS
➡️ lesfrenchiestravel.com/prefer...
3️⃣ LES FRENCHIES PREFERRED TRAVEL GEAR
➡️ lesfrenchiestravel.com/travel...
4️⃣ LES FRENCHIES MERCH
➡️ les-frenchies-travel.myspread...
Below are the 10 cheese we bought & tasted
🧀 Comté
🧀 Roquefort
🧀 Reblochon
🧀 Morbier
🧀 Rocamadour
🧀 Le Cathare
🧀 Maroilles
🧀 Camembert
🧀 Coulommier
🧀 Pont-l'Évêque
FAQ about French Cheese
What are 5 French cheese?
Camembert, Roquefort, Maroilles, Coulommier & Reblochon
What is the most famous cheese in France?
Camembert
Top 10 Cheeses of France?
See list above
What is the national cheese of France?
Brie and Camembert
How many French cheeses are?
There is immense diversity within each variety of cheese, leading some to claim that there is anywhere between 1,000 and 1,600 distinct types of cheese in France.
About Les Frenchies:
After 32 years in the US, the Duponts moved to France where Antoine was born. Antoine is rediscovering his homeland and sharing it with his American wife Colleen. With the help of his brother Vincent, a renowned Restaurateur (and food snob).
They are on a quest to find the best France has to offer.
There are over 35,000 villages in France, all with their own history, culture, and food. We are on a journey to discover as many of them as we can together. Let’s go.
🥖🍷 Food & Vines. 🎭 🏰 Culture & History. 🎨 🌳 Art & Nature.
#lesfrenchiestravel
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🎬 Credits:
(in order of appearance)
Colleen Dupont - Branding, Identity Coach & cooking enthusiast
Antoine Dupont - Marketing, Public Speaker & filmmaker newbie
Vincent Dupont - Chef, Restaurateur & overall nice guy
Filmed with a Canon 70D & Samsung Galaxy S8
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Morbiers is NOT a blue cheese. The dark line in the middle is a layer of ash. Sadly, you missed out on all the cheeses of the Auvergne, which would have provided an even wider range of flavors, from the buttery Cantal to the pungent St. Nectaire to the cow's milk Bleu d'Auvernge and Forme d'Ambert. Two of my favorites outside of the region are Beaufort, which is like Comte, only better, and Bleu des Causses, which is the best blue cheese because it is creamy like Roquefort but not as pungent due to its cow's milk content.
Le beaufort meilleur que le comté ? J'ai rit lol
@@helmutvonshneil589 c'est une question de goût. C'est la même famille, mais le lait est différent car les vaches sont différentes. Après il y a même des différences dans le Comté donc...
@@jean-michelgaiffe3834 oui bien sûr étant jurassien je connais bien le sujet. Après il y a beaucoup beaucoup d’autres paramètres qui différencie les deux fromages hormis les races laitière. Le Beaufort est un fromage d’Alpage exclusivement fabriqués
à des altitudes supérieurs au Comté dans son ensemble par exemple et l’affinage, sa façon d’être travaillé etc n’est pas du tout la même chose. Le Comté est fabriqué aussi bien à 200 mètres d’altitude comme à la fruitière de Pleure ou Chevigny dans la grande agglomération Doloise au nord du Jura, qu’à 500 m sur les coteaux de Seille à Lavigny dans l’agglomération Lédonienne ou à plus de 1300 mètres au Fort des Rousse donc forcément qu’il y a foultitude de différence entre chaque meules sans parler des laits estivaux et hivernaux.
Maintenant, c’est notoriété publique que le Comté est plus apprécié, aimé et reconnu que le Beaufort qui reste un fromage d’exception mais justement la diversité de lieux d’affinage qu’offre le Comté qui est produit à toutes les altitudes avec des hygrométries complètement différentes, un développement bactérien différent , produit aussi bien dans le Doubs , que dans le Jura et aussi dans une toute petite partie de la Saône-et-Loire et dans l’Ain démontre sa richesse contrairement au Beaufort qui lui est un produit exclusif de l’Alpages.
Yeah, Auvergne cheeses are heavenly. We spent some days there some years ago, and we were totally blown away by the cheeses. The wines, not so much, though 😄
C'est vrai.
I love your videos, but I would like to correct you on the description of Mobier cheese. That is not mold in the center. It is a fine layer of ash to protect the morning made cheese until it could be topped off with the cheese made from the evening milking.
Yes and you can buy that Morbier in a upmarket store in Austin TX. Excellent.
Correct..it is ash...Morbier one of my favorites!
Right!
A few tips:
Above all, do not hesitate to drink dry white wine with your cheese. Especially with certain dry goat cheeses and also cooked pressed cheese.
For marbled cheeses (Roquefort, Fourme d'Ambert), I recommend a slightly sweet wine, or even a white wine for an aperitif (Banyuls or white Porto)
Ahh, I’m so jealous! I just love the effort and care that the French put into food. Those cheeses looked amazing. There is nothing better than a cheese plate, some wine, and some bread!
And a few grapes or slices of apple and/ or pear. A complete meal
vin + fromage + pain + charcuterie + amis = bonheur absolu. Si en plus c’est l’été, qu’il fait beau et qu’on est dans un bel endroit naturel loin des villes c’est carrément le paradis
Le morbier n’est pas un fromage dit persillé (bleu avec des moisissures nobles )mais c'est un fromage dit à pâte molle avec une couche de cendre charbon de bois qui se situe en son centre et sur toute la surface qui sépare le lait matinale et de l'après-midi.
Si je peux me permettre, pas de la cendre, mais de la suie.
My husband Bernard is French. He mentioned most of your list before it was displayed in the video. We like all of them. We also like Munster and Saint Nectaire.
Reblochon is for sure my all time favorite type of cheese, maybe because it was the first real one I tried in France over 30 years ago. Tommes de Savoie, Epoisse, Langres (bathed in Marc de Champage), St. Maure and Crottin de Chavignol are my most beloved french cheeses.
Reblochon 💗
IN TARTIFLETTE WE TRUST !!
The fromagerie on the Rue Cler was just below our hotel and I could smell it a block away. I simply asked for suggestions, bought whatever the gentleman recommended in excessive amounts, and loved every bite.
I have no idea what it was that I ate, but it was wonderful!
thats a layer of ash in the Morbier not mold so it is not a blue cheese the ash separates the morning milk from the afternoon milk
Comte and morbier from France, so amazing. The winemaker I used to work with would go home , 3 times a year and smuggle a variety of cheese. We'd eat like kings for a week ❤️
Try to taste them with a bottle of white wine from the Jura, rather of Savagnin variety... And heaven is not far away !
Wow. Another mouth watering episode! And hugely informative. Merci!!
I just moved to Paris and you guys are my guides. Great content, keep it up!
You guys have great chemistry. Really enjoying all the videos. Your brother is a good guy!
Thank you for the videos!! They are very useful!
This is so fun, I love it! Just what we need on a rainy Spring day.
Wonderful video! We find you to be informative and delightful to watch. Thank you so much for sharing with us!
A+ for labeling the cheeses. Churning out amazing videos, keep it up! 💯
Another great video! I love cheese so next time I am in Paris, I will be sure to try your suggestions.
Wow again! So many different types of cheeses. Thk you guys for making this video. So informative. We'll be visiting Paris in June, will definitely checkout the marché for these cheeses.
Excellent video. I was aching for a video that would demonstrates a handful of French cheeses to try for the first time on my Paris trip this year and this video is it. Good Job!
Cheese, wine and bread. Food of the gods! Must plan a trip to Paris soon! Love your videos. 😍
Yes you should make a trip you will not regret
The building right on Sant German Blvd ( i forgot the streets name) La Fayette 3 stories) has everything
Love your videos!! I downloaded the travel guide excited to be visiting Paris soon
I’m salivating! Love watching your videos….always so informative and watching you eat is delightful! Merci. Greetings from Sydney xx
I love your food, restaurant videos! Keep them coming please.
Very informative and enjoyable. I’m adding this to my things to do in Paris. Thank you.
That's a pretty good selection, but I would suggest that the best cheeses in France are found in the regions in which they are produced. I would suggest several additions to the list. A good Touraine goat cheese (Sainte-Maure or Selles-sur-Cher). The wonderfully decadent Mont d'Or (also called Vacherin du Jura) that you scoop out with a spoon. A good Ewe's milk cheese from the Basque region Ossau Iraty and a cousin of the Cantal cheese called Salers. All of the AOP (Appélation d'origine protégée) cheeses are made with unpasturized milk.
Mpnt d'or absoutely, heated with a spoonful of red wine or garlic and white wine....heavenly
The Mont d'Or is also from my area, and definitely my N1 😜😜😜
Your videos are extraordinary great.
They made us wanting to come to Paris.
And tomorrow we're coming...
Love both of you and your videos. I look forward to them and can’t wait to go to Paris again in the fall and follow your tips on food. Merci .
Love this video! This would definitely be my choice for my "last meal". Looking forward to going back to France and trying these cheeses from the local market! 🥰
What a fun video. I’ve always been scared to try new cheeses in France and this was so helpful ! The history of the war and cheese was so interesting! And so nice to see you all having such a lovely time!
A lovely post, you chose some of the best cheese, in addition le brie de meaux, le Sainte maure, le Munster and Crottin de Chavignol ( Chevre) are also some of my favorite. One acquires a taste and palate for " the French culture of cheese ". as Coleen says.
You guys are fantastic! This video is one of the best vlogs for foodies I have seen. Now, we must go to these places (market & wine shop). Thank you for sharing your adventures!
GREAT video! I watched it 3 times, taking copious notes. I just love all your videos. Thank you !
I also watched it several times, once even in slow motion, sound off.
Thanks for sharing can’t wait to try some in a couple of months
What I miss after two months of my time in France is the butter. It reminds me of the butter my mother made on our farm. It is so good❤ I must find a better source for my butter.
This is fantastic! And the sound of that crispy crunch of the Tradigraine Baguette - heaven! You've made a subscriber out of me! Merci!
One thing I love to do which is a variation of what you see here, but done typically in Portugal, dice a ripe pear and mix a little of Port and cinnamon (makes something like a compote). Take your crusty bread, spread the salty butter, place the cheese of your choice and spread on top the Port-Pear compote. You can melt the cheese under a salamander and place the cool compote on top as well.
Bread, butter, cheese, and red wine - the road to being a bon vivant!
Can't wait to go when we visit Paris in May. Thanks!
In June i come to Paris, definitely gonna try these cheeses!!! Thank you 😃
What a delicious and informative video! I’ve had some of those cheeses, but there are many that I haven’t tried yet. Looking forward to having the opportunity to sample them all. Though that dipping bread and cheese in coffee is a little strange to me, but I guess I can’t knock it until I try it. 😋
Great video. I would love to sit down and have dinner with the 3 of you. So lucky to have such wonderful produce. Thank you
Thanks for sharing this lovely video. 350 types of French cheese, thanks for your wonderful review of d top 10.
@@LesFrenchiesTravel 🙂
Love your Vlogs. So much to see your experience..keep Vlogging
Absolutely wonderful. We will be in Antibes then Paris in July and can't wait to experience some of these incredible cheeses!! Thank you and love your videos!! Hugs from Palm Springs
This is my absolute FAVORITE one out of all your videos coz i super love French cheese and wine!! Absolutely fantastic content! Love you both!!! ❤
This is a dream 😍 cheese is such a great ingredient!
I'm loving your videos and this one was so much fun and has given me some great ideas of cheeses to try on my trip to Paris with my daughter next spring. A small note that Morbier is not part of the blue cheese family - the dark layer was originally a layer of ash that separated the morning and evening milking/curds. (It is my husband's favourite cheese).
This was just delightful. I have a notepad full of notes!
Much needed video! Merci!
I hope you all took a Lactaid! This was so much fun. Thank you.
Thank you for making this video my friends it was very informative to me Saludos
Awesome, guys! I loved learning about French cheeses so much that I actually took notes! Ha ha..... Please keep the videos coming, they're so inspirational and enjoyable! 😘 💕
Awesome video! Merci!
Tasting with you now! Inspired. Cheers!
Only had Reblochon and Maroilles in prepared dishes. You've inspired me to try them straight. Think I've tried Coulommier but need to refresh my memory. Never heard of Le Cathare so am wanting to try that too. Some additional favorites, Ossau-Iraty, Tomme de Savoie, Brie de Melun (not Meaux), ...
Maroilles is my absolute favorite. Can’t wait to get back to back to Lille and eat as much of it as possible. Thank you for all of these excellent videos.
I really love watching your videos about bread, cheese and other fast food. I love eating fast food a lot
@@LesFrenchiesTravel ❤️
You are so lucky living in France, with 350 national cheeses all in good supply. In Canada we are on a lottery system. Not only does this mean European cheese is in limited supply, but it also means a vendor may have what you want and six months later will never be able to source it again. Getting raw milk cheese from France is also tricky. Some vendors have 13 types, while another cheese shop has three. There are alternatives however. French Canadian (Quebec) cheese makers produce artisan cheese with some similarities to France. There are also small cheese makers that produce great cheese. This varies by region in Canada.
Such a great video!! My all time favorite cheese is Epoisse. Stinky, runny, HEAVEN.
Great video! Can't wait to try the cheeses in France!
I know nothing about French cheese so this video, as always, is really helpful. Thank you Les Frenchies!
Thank you so much for this! Now we just need recommendation on where to pick up quality charcuterie and what to types to try and we'd be all set for a full fledged picnic.
I so loved this video.You both are so good at involving your viewer directly in your videos. My husband and I felt exactly as Colleen expressed “Afraid to try new cheese and or wine while in France a few years ago. At our last location in the French Alps, we were introduced to Comte and Spec pizza at a small cafe. Delicious! We went back the same evening for Cheese Fondue. Such a wonderful memory! My husband , not a spaghetti fan, opted for fresh pasta with traditional sauce. He has never let me forget that I never made spaghetti that tasted like that in all our years of family spaghetti suppers. In Canada we have found comte and other hard cheeses from France in our local grocery store especially in winter. They are definitely good but not the flavour we tasted in Chaminox
nothing tastes nowhere as good than in Chaminox
Wow, this ist great. I really love cheese, especially in Paris they have so many wonderful little cheese shops. I will try some of these. This is just the perfect Meal. Just Cheese, Bread, some Grapes....perfect. Thanks for showing, i love your Paris Videos.
We just retired in Italy and you’re helping us plan our trips to France!
Thanks for sharing with us all...
Question - Is there a way to know if you should eat the skin? Thanks for another informative video! We are looking forward to our own taste testing.
Yummy… I need your groovy shopping basket in my life. 👍😀
Super interesting vlog! I can’t imagine anything better than French cheese French bread and French wine and fruit!!! Nice to have a knowledgeable person along to help guide you! Fun fun fun!!! Only the best right?? 👍🏻🇺🇸
You are French but your English accent is superb ❤️ I like hearing your pretty sounds
happy to see this video. thank you.
Awesome 👌! Thanks.
You guys have to try both a fresh crottin and an aged crottin. Another of my favorite cheeses are the petite basque and the etorki cheese, and when you try the second two, you must try it with black cherry jam!!!
I need to try cheese with bread and butter. Yum. Great video.
I love to watch you three together. I have a similar relationship with my brother in law. The affection is so wholesome. And Vincent looks so much like Antoine!
We do have a lot of fun ♡
I always enjoy your videos. Now i will go visit Paris and visit all the shops and boulangerie and fromagerie.
Please keep posting.
thank you for the lists also.
I thought I wanted to visit Paris for the desserts and now I’m coming for the cheese.
Antoine reminded me of that scene from Ratatouille when Remy is eating cheese and strawberries together. Pure gastronomic bliss.
Uh, the French have always been regarded as being the best at making cheese.
Most of the people cut the skin off before eating cheese, unless it's soft like brie, camembert or a chèvre. Le maroilles comme le livarot ou le munster a un tout autre gout, plus subtil, sans la croute.
Love your videos 😍❤❣ lovely cheesy products 🤤🤤
I have my list now and I'm off to an old classmate's popular cheese shop in Chestnut Hill,Pa. to sample and buy! (with a bottle of red of course if he'll allow..lol). Thanks for another and maybe my favorite video of yours so far...well, in the top 3 anyway....
I don't usually binge watch TH-cam videos but discovered Les Frenchies with their GDG video and am now addicted, LOL
Thanks for making this so accessible - that is so rare for someone such as myself - also loved the wine video. So genuine - like advice from a friend - not at all intimidating! Soon to be in Paris...Barbara inOhio.
I wonder if there is any hot pepper cheese you have tried? I always buy Fedrico chilly cheese and i love it!
Nice selection. Cathare is new for me as it's not available at my usual fromagerie. My favorites (and missing from your video) are Beaufort, Ossau-Iraty and Saint-Nectaire.
Love your channel!
Wonderful video ! Do try a running St Marcelin, it's incredible !
Wonderful video! Are any of the cheeses you list ones that can be brought back to the US?
Bonjour!! El video esta fabuloso, encantador!! Can't wait to try all of them!!! Mercy!!! Odalis from Puerto Rico 🇵🇷.
You guys are true love ❤️ god when I will make it to Paris 😭
Great video...thanks
Great video! Did you know Morbier dark part in the middle is not like blue cheese it is actually charcoal. Some other cheese I recommend: Beaufort, cancaillotte, St Marcelin/Félicien, comté especially shredded in pastas, cœur de neufchâtel, époisse, vacherin, le landre, pelardon, fromage à raclette au vin blanc.
YES! All of this video is what I would like my life to be forever! Perfection..yummy!
We went to an affineur in Bordeaux. Fascinating! While they were kind to our American palettes, it was fun sampling goat, sheep and bovine cheeses. They were all very different and all very good. Gives me the encouragement to try more radical examples next time!! :-)
Amazing!! I am super hungry now.. 😄
Love your videos. Any cheese recommendation to go with white wines?
(English translate under)
Traditionnellement, on dit que le fromage d'une région va avec le vin de la région. Sauf pour les fromages de Normandie et du Nord qui n'ont pas de culture vinicole (mais le camembert avec le cidre ou du maroilles à la bière, c'est bien aussi).
Les vins blancs peuvent être sec, doux, sucrés, voir "gras". Mes conseils :
Avec des fromages bleus (roquefort, fourme par exemple) il existe un accord très fin avec les vins doux et sucré comme le sauterne, le céron, le monbazillac, le vouvray, le montlouis ou encore le pacherenc de Vic-Bil.
Avec des fromages de chèvre, frais ou secs, un vin blanc sec comme les vins de loire ; Sancerre, Pouilly, Tourraine, vins du pays Nantais ; ou encore vins de bourgogne comme le Chablis ou, plus chic (et plus cher), des Gevrey, Puligny ou Corton par exemple.
Avec des pâtes cuites dures (comté, beaufort, abondance) j'ai trouvé des vins excellents de Haute Savoie, bien travaillés et délicieux (par exemple "Le Feu" - Domaine Belluard);
Avec tous les fromages du sud est ; pélardon, chevrotin, banon, je recommande un côte du Rhône comme le Chateauneuf du Pape (blanc), un vaqueyras, ou pour les plus gourmands, un Condrieu.
Et pour les fromages corses, définitivement un vin corse (Calvi, Cap-Corse, Sartenes, Porto-Veccio,...). Les accords sont parfaits et la beauté de l'île est comme concentrée dans une bouchée délicieuse.
Sachez que les amateurs de vin (dont je suis) adorent tenter de nouveaux accords fromage/vin. Alors n'ésitez pas non plus. Au pire, l'accord n'est pas fameux; au mieux on fait une découverte super.
Je google_traduit la partie française pour les anglophones.
Bonne dégustation.
Traditionally, it is said that the cheese of a region goes with the wine of the region. Except for cheeses from Normandy and the North that do not have a traditionnal wine culture (but camembert with cider or maroilles with beer, that's good too).
White wines can be dry, sweet, even 'fat'. My advice:
With blue cheeses (Roquefort, Fourme for example) there is a very fine pairing with sweets wines such as sauterne, ceron, monbazillac, vouvray, montlouis or pacherenc de Vic-Bil.
With goat cheeses, fresh or dry, a dry white wine like Loire wines; Sancerre, Pouilly, Tourraine, wines from Nantes; or Burgundy wines such as Chablis or, more chic (and more expensive), Gevrey, Puligny or Corton for example.
With hard cooked pasta (comté, beaufort, abundance) I found excellent wines from Haute Savoie, well worked and delicious (for example 'Le Feu' - Domaine Belluard);
With all the cheeses of the south east; pélardon, chevrotin, banon, I recommend a Côte du Rhône like the Chateauneuf du Pape (white), a vaqueyras, or for the most greedy, a Condrieu.
And for Corsican cheeses, definitely a Corsican wine (Calvi, Cap-Corse, Sartenes, Porto-Veccio,...). The pairings are perfect and the beauty of the island is like concentrated in a delicious bite.
Know that wine lovers (including me) love to try new cheese/wine pairings. So don't hesitate either. At worst, the agreement is not famous; at best we make a great discovery.
I google_traduit the French part for anglophones.
Good tasting.
If you think blue cheese goes well with red wine, you should try Roquefort with a white wine on the more sweater side... 👍👍👍
@@LesFrenchiesTravel Thanks for your kind reply 😊
looking you laughing with friends makes me envy you guys. Looks happy 😊
You have to try "Brillat-savarin"! Omg this is my favorite cheese. And it's a born and raised French boy telling you that. Make sure to go for the "affiné" one (you'll mostly find this one)
Ι love you both.And your friend is fun and super nice to be around. Thank you