1 – Ask a specialist. We will help you.
2 – Respect seasons: some cheeses are seasonal.
a. In winter, choose cheeses that were produced in spring, summer or fall. In other words, hard, cooked or pressed.
b. In spring, you will find superb cheeses. They are all excellent, in particular goat cheeses.
c. In summer, you will find well-aged ripe cheese. Try Camembert, St Nectaire and fresh cheeses.
d. In fall, at the time of the second harvest, new pastures: this is the perfect time for blue cheeses and goat cheeses as well.
ALL CHEESES AGED FOR LENGTHY PERIODS (MORE THAN 6 MONTHS) ARE EXCELLENT THROUGHOUT THE YEAR IF THEY WERE PRODUCED IN “GREEN” SEASONS.
3 - Be careful when you buy mass-produced cheeses invented by industry and made with pasteurized milk. They all taste the same...
4 - Look at the origin of the milk and make sure it is not pasteurized. Camembert can only come from Normandy.
5 - Open up your horizon and try new types of cheese. Avoid choosing a cheese by name, but choose a region rather.
6 - Learn to appreciate the variety of non-industrial cheeses.
7 - The taste of a cheese is more important than its look or smell.
8 - It is better to buy frequently than to store cheese in order to protect its flavours and aging process.
9 - A real specialist knows how to organize his cheeses so as to attract curiosity and stimulate the appetite.
10 - Choose the right moment to eat cheese (it is an important part of a meal).