French cheese facts

- The French word fromage (cheese) is none other than the new value of formage (forming a layout of forms). Indeed, the layout of curd mass (produced as a result of coagulation of milk) to the forms is the most important stage in cheese production. And what is the weighty thing, a real French cheese comes from only the raw (ie, non-pasteurized) milk.

- The ancient Romans, who knew how to make cheese (caseus in Latin ), not only rightly believed that it has beneficial effects on digestion, but also used it as an antidote in case of poisoning.

- In France, cheese is eaten in large quantities and with great pleasure. Most of all - in the central regions of the France: their people eat an average of 40 - 50 grams of cheese a day.

- The annual consumption of cheese in France in terms of one Frenchman is 22.8 kg. Every year the country produces about 1.577 million tons of cheese (458,000 tons are exported).

French cheeses - fromages de France
French cheeses - fromages de France


- French scientists have found that in areas with high levels of cheese consumption the level of cardiovascular diseases is lesser than in other areas. For example, in Britain the death rate from cardiovascular diseases is three times higher than in France, and the consumption of cheese - just three times less. Just a coincidence?

- Among the 400 French cheeses with their own name, only 36 have so-called title "Appellation d’origine controlee" or AOC (controlled designation of origin mark). The relevant law was passed November 28, 1955.

- In the early twentieth century American Joseph Nirim came to the conclusion that the consumption of Camembert helps to treat gastric diseases. Having making the production of Camembert cheese in the United States, Nirim decided to pay tribute to the birthplace of this famous delicacy and financed the construction of the monument to the its inventor Marie Harel Camembert in her native village in France.

As in America, Salvador Dali, allowed himself a surrealist comparison:

New York - a Gothic Roquefort,
San Francisco reminds me of Roman Camembert.

And more about Salvador Dali. In his memoirs, he recalls that as having tasting camembert for dinner and thinking about the wonderful tenderness of this cheese, he sat down in front of an unfinished painting (which was to become famous "The Persistence of Memory"). Daly put out the light, and suddenly he was a wonderful vision - the famous "flowable hours."

In French poet Francois Villon's will (the poet lived in the XV century) there is a line in which Villon bequeaths to his friend Rane Zhehanu ... cheese souffle.

Cheese was celebrated in the poems of Aristotle, Virgil and Homer. Here is French stanza:

Fromage poesie
Bouquet de nos repas
Que sentirait la vie ...

(Cheese, poetry,
Bouquet of our meals,
That feeling of life ...)

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