caviar French people are only qualified to make caviar with sturgeon eggs. Good quality caviar is low in salt, so it is best to stutter and enjoy it alone when all is silent. Listen carefully to the sound of caviar popping in your mouth. The transformation of fish eggs into delicious caviar depends entirely on the processing process, and the skilled skills and knowledge required for this processing can be called art, and it takes about 15 minutes to complete more than ten procedures.

any longer, the fish eggs will not be fresh and caviar will not be made. Red wine sandwich People think that French sandwiches are nothing more than fried eggs and ham stuffing, but now, you can put roast mutton in bread and make delicious sandwiches. This oriental snack is very popular with young people and immigrants. Although the ingredients of barbecue sandwich are simple, barbecue and vegetable salad are sandwiched in thick white bread, but they have many flavors. North Africans, Arabs and Turks make kebaba, and the stuffed barbecue is mainly veal and mutton with French fries. Whole wheat bread and vegetables can reduce the greasy feeling of barbecue, which is very suitable for meat eaters; The Jewish food is called Shawema, and there are many vegetable salads, but no French fries.

is the lightest and healthiest one. The barbecue sandwich made by the Greeks is very special on the salad, with fresh onions, tomatoes, cheese and sauce made with whipped cream. They are delicious. The romance of French desserts reflects their emphasis on desserts to some extent. For thousands of years, the French have always regarded dessert making as an art and science. The taste of a dessert is not only a combination of various sweetness. The combination of visual charm and chef is often more appreciated. This is the attraction of French desserts. French cheese is called the land of cheese. Its original text is La france aux 1 fromages, which means boasting that there are 1 kinds of cheese in France.

In fact, there are about 4 kinds of cheeses in France, and new products often come out. The raw material is mainly milk or goat milk. There is also a saying that in France, if you eat one kind of cheese every day, you can get non-repetitive cheese within a year or two. Maybe most people in China still can't get used to the taste of cheese, but in France, every household can't live without cheese. There are many cheeses here that have not been sterilized by bath method. They are very primitive and have a very fresh taste. According to the different milk sources, the fromage family can be divided into seven categories: 1. Fresh cheese: soft, immature and popular; Because the fermentation process has not been completed, the shelf life is short, the water is sufficient, the taste is fresh, and the frankincense is soft. Because the shelf life is too short, most of them are sold and eaten in the country of origin and rarely exported.

2. Soft cheese with floral skin: it is the most representative mature cheese in France, with rich milk flavor and soft and delicate taste. Different from fresh cheese, soft cheese is fermented and matured, which has the unique flavor of cheese products, so it is the most popular cheese. Common types: Brie cheese is good, Camembert cheese is heavy.

3. Washed soft cheese: This kind of cheese is made in the same way as the soft cheese with flower skin, but it needs to be washed frequently during the whole mature period to make its skin orange-red. After washing with light salt water, cheese dough and crust can keep humidity and softness. The taste is quite mellow. This kind of cheese needs to be kept in a humid environment. The humidity should be close to 9% and the temperature should be between 12C and 15C. Common types: Munster cheese, Rivaro cheese and Poseidon cheese.

4. Blue cheese: The hardness varies from semi-soft to ointment, and it has beautiful blue-green marble patterns or dotted patterns, which are fermented by special beneficial bacteria contained in it. It is a very special fromage family, emitting a unique aroma and fresh and special taste. Common types: Brecey blue, Rogoff, Gex blue, etc.

5. Hard immature cheese: This kind of cheese needs to be squeezed, but it doesn't need to be cooked. Cheese has a longer maturity. During the long-term aging process, the milk is rich in fragrance, hard in quality, salty in taste and changeable in appearance color. Common types: Cantar cheese (Cantal) and Le Blau Hungarian cheese (Reblochon).

6. Hard mature cheese: the nature is close to medium hard cheese, and the skin is hard; Some cheeses have pores in the middle, which is the change caused by gas during ripening. This excellent flavor is cultivated by traditional French farms and alpine aquatic plants. The entrance is slightly salty, and the more you chew, the better it tastes. Common types: le Comt cheese is good, L Emmental cheese, Le Gruy re cheese, Le Comt cheese.

7. Goat cheese: It belongs to small cheese with various appearances, some of which are covered with taupe skin. As the name implies, it is made of goat's milk, which has a completely different fragrance from milk cheese, tastes delicious, slightly sour and irritating, and tastes like nuts. The best season to eat goat cheese is March and October. Generally with local liquor, the finishing touch. Common types: Chavroux, buchette couturier fresh goat cheese, sainte-maure, chabichou, etc.

8. Soft melted cheese: one or more extruded cheese balls, cooked or immature, can be made by melting and adding milk, cream or butter. The advantage of this cheese is that it can be preserved for a long time, has a light taste and is full of frankincense, and is the main raw material of cheese chafing dish. Common type: Raclette. Like wine, fromage has an AOC legal producing area system. Cheese in each production area must be produced in accordance with the regulations and traditional production rules.

AOC method of cheese originated from alkali in 15th century, and was formally legislated in 1955. In 199, it was formally taken over by Inao-Institut National des claims d Origins. At present, 35 legal producing areas of cheese AOC have been marked. Since there are more than 5 kinds of fromage, what are the points? According to its origin from different AOC, consumers can identify it according to the markings on its skin or inkstone. The following are the main standards of AOC system: * Geographically speaking, marking AOC production area means that it must be produced in this production area, including its milk source, manufacturing and ripening. * Must strictly follow its traditional production method and order with different cheeses? There are different manufacturing methods and? Settings.

* In order to keep its flavor, typical cheese must be made strictly and accurately in terms of size, skin, structure and minimum fat content. * All cheese manufacturers must abide by the laws and regulations formulated by trade associations and the government to ensure the quality and standards of their products. If we use the method of marking the map of France in wine producing areas, we will certainly find that a large number of cheeses can also divide the territory of France into more than a dozen producing areas.