wine and cheese

The finished products, wine and cheese

France is the second largest producer of wine in the world, and French wine has an excellent reputation. Vineyards line the roads of Burgundy and Bordeaux, the Mediterranean coast, and the length of the River Loire. The Champagne region is famous for the sparkling white wine which takes its name. Champagne is otherwise known as "bubbly", and is generally drunk at special occasions such as weddings and other celebrations. Although similar wines are produced in other parts of France, and in other countries, it is against the law to call them Champagne. Wine is made throughout the country, and the diversity of climate and soil results in the huge variety of French wines available. Wine is taken with most meals, and is always available at social gatherings. Local wine goes best with local food, including of course, cheese.

France boasts more than 365 varieties of cheese – at least one for every day of the year. It comes in all shapes, sizes, textures, and smells. Again, each region of France has its own speciality. Cheese can be made from the milk of cows, goats, or sheep, and the flavour and texture depend on several factors, including the time it is given to age, and the ingredients added to it. Camembert is a creamy, mild cheese. Roquefort is one of the many blue cheeses, so-called because of its veins of harmless blue mould. Like most of the blue cheeses Roquefort has a very strong smell which not everyone likes! Chèvre fermier is farmhouse goat's cheese which can be flavoured in many ways, for example by adding local herbs or peppercorns, or by wrapping it in walnut or chestnut leaves.

Photo by Laurence Delderfield courtesy of France magazine

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