Do you know the name of the two most famous type of Brie? I'll share it with you: Brie de Meaux and Brie de Melun both made with raw milk and both originated in the Brie region located East of Paris.
"It’s possible that Brie is the most famous of French cheeses—or at least, the most versatile! Growing up, my mother often slipped a few slices into a simple baguette sandwich, and it was always in our refrigerator, ready to whip up a last minute appetizer or dessert. Served simply, it pairs with almost any cracker or bread. For those feeling more creative, consider baking it in the oven and serving it warm with prosciutto, figs and honey. There’s really no wrong time or way to enjoy this French-style cheese!" - Jean-Fromage
ORIGIN: USA
Replacement Suggestion:Président® Camembert - 8oz or Lanquetot Pont L'Evêque - 7.8oz
Camembert is said to have been invented in the Normandy village of Camembert in the late 1700s, it grew in popularity when it was added to French military ration packs during World War I.
"Though it looks similar to Brie, this bloomy rind cheese offers a more robust, distinct flavor than its creamy cousin. When traveling in Normandy, a charming coastal region in northwest France, I enjoyed it with a pour of Calvados—an apple brandy native to the region. The earthy, mushroomy notes of Camembert feel firmly rooted in this colder, wetter climate, which may be why the locals enjoy eating it roasted in the coals of a firepit, topped with honey and dried cranberries."Jean-Fromage
ORIGIN: USA
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
Wondering why we call this one triple crème? Simply because some extra cream is added in the process. The brie is considered triple crème as the butterfat is over 75%
"When you’re craving something a little more indulgent, this ultra-smooth, creamy cheese always hits the spot. Even more spreadable and unctuous than traditional Double Crème Brie, I like to serve this wheel served warm—an eye-catching centerpiece for any party! The secret to its buttery taste is the addition of extra cream, a traditional technique that provides a distinctly luxurious quality. Serve it with sparkling wine as a festive touch, whether as an appetizer or a simple dessert." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
"After years of attempting to create the perfect Scottish Cheddar, Archibald Mclelland at long last cracked the Scottish Cheddar recipe and was finally ready to share the fruits of his labor with the world. McLelland Scottish Cheddar is matured over 14 months. It is used by top chefs and craved by cheese lovers. It has a rich, smooth taste and crumbly texture with naturally occurring calcium lactate crystals. These are produced naturally as part of the maturation process and are typically found in the best quality extra matured cheese."- Jean-Fromage
"We have brought to you an exceptional recipe of one of the world's favorite cheese: a vintage Scottish cheddar. The fresh grass of Scotland and the 20 months maturation are the key ingredients to the deliciousness of this cheddar. I personally have a fondness for eating it by itself, but of course it will highlight any salad or cheddar based dishes." - Jean-Fromage
ORIGIN: Scotland
Replacement Suggestion: McLand® Extra Mature Scottish Cheddar- 7.9z or Castelli® Parmigiano Reggiano
One of the great washed rinds of Normandy, Pont L'Eveque became a PDO in 1972 but its recipe goes back 900 years… Speak about being patient for recognition. The oldest Norman cheese still in production!
"I first discovered Pont L'Evêque when visiting family in Normandy—an early childhood experience that may have inspired my career as a cheesemonger. Unusual in its square shape, it is one of the oldest cheeses in France, originally crafted by 12th century monks. To this day, this washed-rind cheese’s slightly sweet aroma is rumored to be reminiscent of the plentiful apple orchards in the region. I highly recommend serving it alongside apple slices or ciders for an authentic Normande experience." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
Legend has it that Blue cheese was discovered by accident when a sheepherder left his milk curd and bread in a cave. Weeks later, he found his cheese blooming with blue veins produced by the natural oxidation process of the cave.
"Blue” is an awfully generic term for the diverse cheeses that fall within this category, as each has its own unique texture and flavor profile. I find this blue from Auvergne, a mountainous region in central France, to have a softer, less pungent quality. Its flavor is influenced by the region’s rich, volcanic soil, which provides slightly spicy and somewhat nutty notes. I recommend crumbling it into grain or lentil salads, melting it on tartines, or using it to add richness to baked goods and pasta dishes." - Jean-Fromage
Do you know what is the secret ingredient of the traditional Mascarpone recipe? Lemon juice, to the rate of three tablespoons per pint of heated heavy cream. Ask your local chef what his favorite recipe of Galbani Mascarpone is!
"The first time I encountered mascarpone...well, I didn’t even realize it! This cheese is an essential ingredient in such iconic desserts as tiramisu and cannoli, but I had incorrectly assumed such dishes were made with cream. Admittedly, now that I know about mascarpone, I most frequently eat it chilled with fresh berries (as an alternative to whipped cream), but also enjoy trying my hand at some of these delicious desserts. Incredibly unique in its technical cooking properties, Galbani brand offers a soft, velvety texture that has made it the international leader in its category." - Jean-Fromage
"If you have never had labneh before, you are in for a treat. Through my discovery of middle-eastern gastronomy, I encountered this delicious milk-based dip. With a drizzle of olive oil and some spices - Zaatar might be your best fit - this creamy mixture goes perfectly with pita bread and vegetables. " - Jean-Fromage
"Originating in Great Britain in the 12th century, this sharp and zesty cheese has become an international favorite. I did not grow up eating cheddar myself, but when visiting London, I happened to order a “Cheese Toastie” in Borough Market—a grilled sandwich primarily made with sharp cheddar. The flavor was immediately addictive, and I’ve been searching for high-quality, sharp white cheddars ever since. Established in 1881, I trust the experience of Black Diamond to deliver such a “vintage” flavor." - Jean-Fromage
Funny story, the inventor of positivsm last name was Comte. August Comte. Which makes me think, he would positively recommend this cheese! It is also the most popular AOP cheese in France!
"Fruity and nutty, with a rich soft texture, this alpine cheese brings back memories of the colorful wildflower fields and stunning vistas I encountered when hiking in the Jura Mountains. Crafted with the milk of grass-fed cows that are native to the region and aged on spruce planks, this cheese has earned the prestigious PDO designation, reserved for products crafted with traditional, artisan methods. As for how to eat it? Keep it simple. It’s perfect sliced for a picnic—ideally one with a mountain view!" Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Manchego Wedge - 5.3oz or Black Diamond® Vintage Reserve Cheddar Aged 5 Years - 6oz