A beautiful blue: fourme d’ambert is made
from pasteurized cow’s milk in Auvergne.
Each wheel is formed from unpressed curds
inoculated with a less spicy blue mold than
that of its cousin, Roquefort. Photo courtesy
We have friends who are French cheese snobs. They grew up on it, they love it, and they only vary their choice when in need of Parmigiano-Reggiano for pasta or risotto.
So we wondered what we would do without the Cheddar, cream cheese, mozzarella, ricotta and other standards in the American diet. We gave the experts at Cheeses Of France a long list of favorite American recipes with cheese, and asked them to “Frenchify” it.
The recommendations are below. Before jumping in, we have an editorial note:
Each publication creates its own “style sheet”—a consistent set of editing choices from the options available, such as p.m. versus pm and farmers market versus farmers’ market or farmer’s market. THE NIBBLE chooses to capitalize proper names, such as American cheese versus american cheese and Champagne versus champagne. Raclette is not the name of a place (it means “to scrape”) and chevre means “goat,” so they normally would not be capitalized under our conventions. Brie and Morbier are villages on France, so we typically would capitalize them.
But when we looked at the lengthy list below, we decided that consistency made more sense. So we’ve decided use the lower case for all of the cheeses.
Now, on to the cheese. If we’ve left out any of your favorite cheesy dishes, let us know. And if you haven’t heard of particular cheeses, great: The voyage of discovery starts here.
And these wonderful cheeses are not just for recipes: They belong on your cheese plate as well!