cheese, cheese, cheese.

Cheese is absolutely indispensable on the French dining table. Some people say that Western cheese is like the stinky tofu of the East. People who are fascinated by it can't put it down and have endless aftertaste, but some people avoid it out of fear. What is the reason that makes people have such a clear love and hate for it? Because cattle and sheep eat fertile pasture during spring and summer and produce abundant milk, farmers not only process and drink it, but also make various cheeses to store for winter. Every autumn is the time when cheese slowly matures and turns yellow. Food experts agree that the cheese at this time has the best texture and the most charming taste.

In France, there are as many as 345 officially recognized cheese types, and each piece of cheese has its own unique "personality." Differences in climate, geographical environment, pasture, cattle and sheep determine the essence of cheese. Yeast, container, production method, and aging time subtly affect the texture and flavor of cheese. No wonder some people say that in France, you can eat different cheese every day from January 1st to December 31st.

For example, in Normandy, which is close to the sea, cattle and sheep eat pasture with a slight sea salt flavor to produce unique dairy products. Inland areas where pasture is scarce are famous for goat cheese.

To taste cheese, you can observe its shape, appreciate its color, smell its aroma and taste its taste. Some cheeses are heart-shaped, and some are tied with leather ropes, looking a bit like a colonel's medal. The color of cheese can range from white to yellow, black or red. The rare red cheese is made by adding spices during the cheese making process and then wiping the rind with beer, so it takes on a light red pepper color.

A person who once toured Asia to promote French cheese said, "The most difficult part for Chinese people is to taste the aroma of cheese. As long as you overcome the olfactory barrier, half the battle is won." The cheese blends with the milk, As well as the ammonia smell produced after fermentation, some people think that the smell is completely natural and really a delicacy on earth, but others disagree.

In fact, truly good-quality cheese has a rich taste and a strong aroma that creates a buzzing sound between the mouth and nasal cavity.

It would be a pity to reject the world of cheese just because of its taste! However, the cheese master also said that the process of tasting cheese cannot be quickened, it must be done step by step, and in the end it will always be addictive. Delicious cheese and who are waltzing on the tongue?

/article/4d58d541c275929dd4e9c00a.htmlThis website has a detailed introduction