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FRENCH CHEESE STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS

Stock photos & stock pictures gallery of French Cheeses.

French cheese production is classified under four categories, and PDO/AOC rules dictate which category(ies) each protected cheese may be assigned to.

 

• FERMIER: A farmhouse cheese, which is produced on the farm where the milk is produced.

 

• ARTISANAL: A producer producing cheese in relatively small quantities using milk from their own farm, but may also purchase milk from local farms.

 

• COOPERATIVE: A dairy with local milk producers in an area that have joined to produce cheese. In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made

 

• INDUSTRIEL: A factory-made cheese from milk sourced locally or regionally, perhaps all over France

56 cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d’origine contrôlée (AOC), the highest level of protection. Some are also protected under the less stringent but still legally regulated designation Label Régional (LR). A few French cheeses are protected under the European Union’s Protected Geographic Indication designation (PGI).

Liverat

Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d’Origine Contrôlée (AOC) since 1975.
It is a soft, pungent, washed rind cheese made from cow’s milk. It is both beloved and reviled for its earthy aroma, which has been described by some as reminiscent of feces or “barnyard.” The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried bullrush (Typha latifolia). For this reason, it has been referred to as ‘colonel’, as the rings of dried bullrush resemble the stripes on a Colonel’s uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often annatto. The bacterium Brevibacterium linens is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurized milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.

Pont-l’Évêque

Pont-l’Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l’Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production.
Pont-l’Évêque is an uncooked, unpressed cow’s-milk cheese, square in shape usually at around 10cm square and around 3cm high, weighing 400g. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity.

Camembert

Camembert is a soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Normandy in northern France. The first Camembert was made from unpasteurised milk, and the AOC variety “Camembert de Normandie” is still required by law to be made only with unpasteurised milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.

The cheese is made by inoculating warmed milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to Camembert moulds. The moulds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mould contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams (about 12 oz). At this point the fresh cheese is hard, crumbly, and bland.
The surface of each cheese is then sprayed with an aqueous suspension of the moulds Penicillium candidum and Penicillium camemberti and the cheeses are left to ripen for at least three weeks. The ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport.

Banon (cheese)

Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.
Also known as Banon à la feuille, it is an unpasteurized cheese made from goat’s milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height, and weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipping.

The Provençal specialty fromage fort du Mont Ventoux is made by placing a young banon in an earthenware jar. The cheese is then seasoned with salt and pepper, doused in vinegar and eau-de-vie and left in a cool cellar to ferment. The concoction will last for many years becoming increasingly fierce in taste.

Valençay (cheese)

Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department.

Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goats-milk cheese weighing 200-250g and around 7cm in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses.

The cheese achieved AOC status in 1998 making Valençay the first region to achieve AOC status for both its cheese and its wine.

Langres (cheese)

Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d’origine contrôlée (AOC) since 1991.
Langres is a cow’s milk cheese, cylindrical in shape, weighing about 180g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December.

Buy all the stock photos in this gallery on line as Royalty Free or Rights managed stock photo. The stock pictures & stock images are all high resolution digital stock photos made award winning professional photographer Paul Williams.

Photo Art prints are also available to buy on line in large to small print formats for framing as art works for home, restaurant, pubs, office art , or commercial art.

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