The storage period is the shortest, the water is rich and fresh, and it is soft with some frankincense.

Common types: Corsican goat cheese, white cheese, etc.

Matching suggestion: Enjoy with honey or apple puree, and the taste is smooth.

Second, soft cheese with white skin.

One of the most representative types of mature cheese in France can be divided into white soft cheese and white soft cheese washed with salt water because of the different solidification and air drying methods.

Common varieties: Bree, Kamanbei, etc.

Matching suggestion: It can be eaten directly or with smooth French Burgundy red wine.

Third, soft cheese with washed skin (soft cheese with washed skin)

The surface is slightly hard, but the inside of the cheese particles is soft, sticky and mellow. The epidermis is orange, which is the result of frequent washing with salt water.

Common types: Bishop's Bridge, Manster, etc.

Matching suggestion: With mellow French Bordeaux red wine or cognac, the taste complements each other.

Fourth, goat cheese (goat cheese)

As the name implies, it is made of goat's milk, which has a completely different fragrance from milk cheese, and has a strong taste and a nutty taste.

Common varieties: Saint Moore, goat cheese, etc.

Matching suggestion: it can be spread on bread and enjoyed together, or it can be made into snacks; It is also suitable for French white wine.

Five, Blue cheese (blue cheese)

The texture ranges from semi-soft to ointment. When you cut the cheese, you can see the beautiful blue-green pattern, which is a very special fromage family with a unique fragrance. The taste is fresh and distinctive.

Common species: blue cheese. Rochford.

Matching suggestion: it can be served with bread or made into snacks; It can also be used as a sauce or added to salads. In addition, it is delicious with French sweet white wine.

Sixth, the compression of immature cheese (semi-hard cheese)

This kind of cheese has a long maturity, so it is semi-hard, rich in milk flavor, strong in taste and changeable in appearance color.

Common types: Gantard, Mimo Wright.

Matching suggestion: more sandwiches; It is also suitable for pale red wine.

Seven, compressed mature cheese (hard cheese)

This kind of cheese is hard in texture and skin, and most of it has pores, which is caused by bubbles during fermentation. The taste is rich and the texture is hard.

Common species: Armonta, beaufort.

Matching suggestion: because of its rich flavor and thick taste, it can be used to make cheese hotpot; It is also suitable for red wine with rich taste.

Eight, melting cheese (processed cheese)

Usually processed into flaky cheese with various flavors, such as ham and walnuts, which can be mixed into cheese. Long shelf life, often sold in supermarkets.

Common types: cheese slices and walnut cheese.

Matching suggestion: flaky cheese can be sandwiched with sandwiches or hamburgers; Of course, you can eat it directly or add nuts and vegetables. Suitable for the public.