The name ‘brocciu’ relates to the French word ‘brousse,’ which means fresh cheese made from goat or ewe’s milk. Brocciu is a whey cheese served as a lactose-free alternative to Italian – Ricotta. Produced in Corsica, it is considered a national food on the island. The cheese has been awarded AOC quality label.
The cheese is ready for consumption when it gets prepared although it fully ripens between a couple weeks to a month. However, the ideal affinage is 48 hours to one month. When fully ripened, the cheese unfolds a distinctive sweet flavour and an intense milky aroma. The cheese contains 40-50% fat. It pairs well with Beaujolais and Red wine. It’s a main ingredient of vegetable recipes, soups, pastries and omelets.

Brocciu

Coeur de Camembert au Calvados, also known as Calva d'Auge, is a Norman cheese from the Lower Normandy region of France. To prepare this variant, the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours. After that, the cheese is coated with fresh breadcrumbs & walnuts. The process of infusing the creamy Camembert with apple Calvados brandy, results in a nutty, rich and intense flavour.
Try this aromatic cheese with glass of white, Calvados, Normandy cider or light red wine.

Coeur de Camembert au Calvados

Isigny Ste Mère

Neufchâtel is a traditional, soft-white, table cheese, originating from the village of Neufchâtel-en-Bray in northern Normandy. Made from cow’s milk, it is one of France’s oldest cheeses, dating back as far as 1035.

The cheese is made in many forms, shapes and sizes - bonde (cylinders), coeur (heart shape), carre (square shape) and briquette (brick shape). Legend goes that French farm girls fell in love with English soldiers during the Hundred Years War and started making heart shaped cheeses to show their love.

Granted AOC status in 1969, Neufchatel can be industrial, farmstead or artisanal. Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety bloomy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.

Neufchâtel

Coulommiers cheese is named after 'Coulommiers' commune in the Seine-et-Marne department from France, as this is the place where it was produced for the first time!
Though the cheese is very similar to Brie and has every characteristic of Brie, it is not as popular as Brie.
Coulommiers cheese, smaller but thicker than Brie, is made from cow's milk. It has bloomy edible rind. It is usually produced in the shape of a disc, which can either be farm-made or produced in industries. The cheese produced in industries lacks the depth of an unpasteurised cheese. When made from pasteurised milk it takes 4 - 6 weeks to fully mature.
Coulommiers tastes the best when served with apples, pears or fresh berries at the end of the meal.

Coulommiers

Babybel, a French version of Dutch Edam cheese, is sold internationally by 'The Bel Group, France' since 1952. In 1977, the company introduced Babybel' s smaller version 'Mini Babybel', a delightful snack packed with calcium that is ready-to-eat anytime and anywhere. Today nearly 75% of Mini Babybel is consumed outside of France.
Babybel, a semi-hard cheese is made from pasteurised cow milk. It comes in a net bag where each piece features a distinctive, red wax coating. As of now there are seven flavours offered in the US - Original, Sharp Original, Light, Bonbel, White Cheddar, Cheddar, and Gouda.

Babybel is marketed as an on-the-go snack and is available in various flavours. So, jazz up your snack routine and enjoy a sophisticated cheese on-the-go.

Babybel

The Laughing Cow

It is a creamy cheese like a brie and tastes little sweet and buttery, made from sheep's milk. It is soft-ripened cheese with a bloomy rind and pleasant tangy taste. Its orangy rind is formed due to annato sprinkled on cheese during maturation. Made in in Lyon, France this cheese is super soft and can at times run freely.

Marina Burlot

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