I love cheese. There I said it. Beaufort, Camembert, Roquefort, Brie, Chèvre, Gruyère and its French cousin Comtè are favourites, but for my first attempt I thought it best to try Bocconcini. The mature cheeses are for a more experienced cheese maker than myself at this stage. I also made Ricotta and added this to our roasted beetroot and spinach leaf salad. Does making my own cheese make me slightly more French? Not really; but eating fresh, homemade produce is always satisfying and also just healthy for you.
General de Gaulle once quipped “How can you govern a country that has 246 varieties of cheese?” What he probably meant by this memorable witticism is that France as a country is as diverse as its cheeses – or vice-versa. It is generally agreed that there are “huit familles de fromage” (eight cheese families) that all cheeses fall into.
My homemade cheese is definitely more provincial than professional in appearance yet, full flavored and fresh. I love cheese. And now I love making cheese. I recommend donning your apron, getting that heavy based pot off the shelf and giving cheese making a go!
Enjoy your cheese… Annette x