Everything Gourmet

The Cheese Chronicles

Delectable Saint-Maure goat cheese here from the Perigord region of France. Photo Patrick Rougereau

It is a book that cheese lovers and gourmets have been waiting for, a book filled with French cheeses, 365 French cheeses, one for everyday of the year even though we secretly know there are more cheeses than that from the good earth of France. Talk about a page turner. You might know all about the great Norman cheese, the Livarot, nicknamed the colonel for the five stripes that are wrapped around the cheese, five stripes representing the five liters of raw cow’s milk that are required to make just one cheese. But you can also discover Holunderkas, a specialty from eastern France that resembles Munster but which has a German consonance probably given the region’s proximity to Germany. The cheese is flavored with elderflowers which grow wild in the nearby Vosges mountains and are gathered in May and dried. Holunder means elderflower in German while käse means cheese.Thought Deauville was a seaside resort? It is but it is also a cheese. A cheese that is made in Normandy with rich cow’s milk and then wrapped in seaweed for 15 days before being placed in the drying chamber, which imparts upon it a rather seaside flavor.

Chèvre Four goat cheese made in the rural Creuse region of France. Photo Patrick Rougereau

The book, entitled 365 Cheeses was published by the house of Orep Editions based in Bayeux, Normandy and produced by Anthes, a leading purveyor and refiner of French cheeses and their master cheese maker. The book, a cheese anthology of sorts, offers a detailed description of each cheese, the best time of year to eat it and what to drink with it. The book which required four years of research, is sumptuous, a collector’s item and features the fine photographs by the award-wining culinary photographer Patrick Rougereau.
©The Gourmet Gazette

The book, currently available in French only can be purchased at

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