Travel Reference
In-Depth Information
Fromage de chèvre or goat cheese—but one of the numerous varieties of
cheese available from the fromageries of Paris.
Cheese is served between the
plat principal
and the
dessert, and it should be served at room temperature.
Some people do not refrigerate their cheeses, keeping
them instead in a special layered cheese container and
eating them soon after purchase. If you refrigerate, keep
each cheese wrapped separately, so as not to mix flavours.
Some cheeses keep longer than others, and uncut cheeses
continue to age.
At dinner, serve cheeses of different textures and flavours.
A
plateau de fromage
(cheese platter) generally offers at least
one mild and one strong cheese, a blue and a variety of
soft, semi-soft and hard. Begin with the mildest and move
on to the strong.
Supermarkets and food halls carry packaged, pasteurised
cheeses, as well as freshly cut, unpasteurised cheeses,
which are more flavourful. The best cheeses are found at
the
marchés
,
fromageries
and
crémeries
that also sell butter,
eggs and milk. Milk from supermarkets often comes in
containers marked
Ultra-Haute Température
/
UHT
that may
be kept unrefrigerated for many months before opening.
Butter is most flavourful when cut fresh from a large slab
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