With such a rich culinary history, there are dozens (hundreds; thousands?) of dishes and products that are intimately and uniquely associated with French cuisine, but perhaps none more so than cheese (and wine). While of course it is not unique to France, cheese has become wholly emblematic of the country that has perfected the cheese-making arts with such an extraordinary degree of refinement and inventiveness that today more than 1500 different types of cheese can be found there. All of which makes the job of representing all of the different of flavours, textures, aromas and possibilities of French cheese quite a challenge. Luckily, we quite enjoy a challenge at Khéma.
Also luckily, we can rely on the advice of Patrice Marchand of Les Frères Marchand, one of France’s most celebrated cheesemongers with a family tradition that goes back 140 years.
Through his expert guidance and tutelage, we have selected a range of 18 artisan or farmhouse cheeses that deliciously reflect the richness and variety that France has to offer.
These cheeses cover the four corners of the French map, from Brebis de Ossau-Iraty, a creamy, herby sheep cheese from the Pyrenees in the south-west, or the earthy bite of a sublime Roquefort blue just a little further north, to the divinely crumbly nut and caramel flavours of Mimolette produced in Lille in the far north-eastern corner of the country. From the northwest, we can count the smooth and creamy fruit flavours of a Camembert de Normandie, or the sweet tang of a goaty Buche de Chevre. Meanwhile, in the mountainous edges of the southeast we find a delicious treasure trove of cheeses including the fruity, citrusy Morbier, the satisfying earthiness of a Reblochon (especially melted over a plate of hot potatoes), the citrus and mushroom flavours of a Tomme de Savoie, or the creamy-firm nut and salt heaven that is a Beaufort.
And that is not to forget the middle of the country. Here, in France’s heartlands, we have picked out some heraldic cheeses, including Brie de Meaux, the queen of queens without whose buttery smoothness any cheeseboard would be effectively naked, to its cousin, the lesser-known but just as lovely Coulommiers, which is made from pasteurised milk unlike its famous relative. Fans of soft bloomy rinds will be delighted to find a Chaource among the selection too. With its smooth and creamy vanilla notes, it comes from the Champagne region and is a perfect accompaniment to that famous tipple. Another perfect pairing comes with the Crottin de Chavignol, a small goat’s cheese from the Sancerre region. Allow the nugget to mature so that the light floral taste gives way to walnut and hazelnut flavours, utterly perfect with a chilled glass of Sancerre in your hand. The brave-hearted may like to try the Époisses whose ripe aromas belie the relatively mild sweet and milky flavours beneath the distinctive orange rind.
We don’t just benefit from Patrice’s advice in selecting our cheeses however. He comes each year to deliver dedicated trainings to the staff in all of Khéma’s outlets so that they are better placed to help you make your selection. With his support, their eyes (and stomachs) have opened to a whole new world of flavours, aromas and textures. We hope they can help you make new discoveries too. Never hesitate to ask.
