Preparing and Enjoying the Traditional French Cheese Course
In France, cheese isn’t merely a snack or casual appetizer: it is a proud centerpiece of the meal, typically served right after the main course and just before dessert. From a creamy Camembert to a robust Roquefort, cheese represents a cultural tradition that has been refined over centuries. Below are guidelines to help you create and enjoy a quintessential French cheese course, with a focus on the customs that distinguish it from other dining experiences.
1. Timing and Placement in the Meal
One key point that sets the French cheese course apart is its position: it appears before the sweet finale. Rather than treating cheese as a starter or a quick nibble, French hosts highlight it immediately after the savory main dish. This sequence offers a distinctive culinary transition—some say cheese helps cleanse the palate, while others believe it simply extends the savory pleasures before shifting to dessert.
2. Selecting a Range of Cheeses
The French cheese course showcases variety. You don’t need a dozen options; three to five well-chosen cheeses can deliver a diverse, memorable experience. Aim for a range of textures, milk types, and flavor profiles. Here are some classic choices:
- Soft and Bloomy-Rind: Camembert (from Normandy) and Brie de Meaux (from the Île-de-France region) are ideal for their velvety interiors and subtle mushroomy aroma.
- Goat Cheese: Crottin de Chavignol, hailing from the Loire Valley, offers a tangy brightness that balances richer cheeses.
- Hard or Alpine-Style: Comté, with its nutty, caramelized profile, or Beaufort, which has a more floral, fruity nuance, will add firmness and depth to the board.
- Blue Cheese: Roquefort, made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon, is prized for its creamy, tangy, and slightly sharp flavor.
Include a cheese with a washed rind (like Époisses) if you want something pungent and gooey. However, keep in mind that some guests may be sensitive to more intense aromas.
3. Serving Customs: Knife and Fork, Not Bread and Crackers
Although many cultures pair cheese with bread or crackers, it’s common in France to serve cheese on its own plate, to be enjoyed with a knife and fork. This practice helps diners focus on the cheese’s complexities without diluting or overshadowing them. If bread is offered, it’s often just a small slice of baguette used sparingly—certainly not piled high with cheese as an open-faced sandwich. Instead, the cheese stands on its own, showcasing its flavor and texture with minimal interference.
4. Presentation and Arrangement
Arrange your cheeses in a logical progression, usually from mildest to strongest. This visual cue helps diners decide which cheese to sample first. Soft, delicate cheeses often go at one end of the platter, with sharper blues and pungent washed-rind varieties positioned on the opposite side. While labels can be helpful, especially if you have guests unfamiliar with each cheese, the French approach is often more casual: part of the enjoyment comes from discussing and discovering the nuances together at the table.
5. Accompaniments in Moderation
In France, cheese is traditionally enjoyed with minimal extras—this allows the cheeses’ distinct personalities to shine. You might see a light green salad served alongside, dressed with a subtle vinaigrette to refresh the palate. Sometimes, a small dish of walnuts or grapes might appear, offering a pleasant contrast in texture and flavor. Jams or chutneys are more commonly used in modern updates of the cheese course but remain secondary to the main event.
6. Serving Temperature and Portioning
Remove cheese from the refrigerator 30 minutes to an hour before serving so it can come to room temperature. Cold cheese masks delicate nuances. In terms of portion sizes, estimate around an ounce or two (30–60 grams) of each variety per person. This can be adjusted based on your menu’s structure and the number of courses.
7. Wine Pairings
Although not strictly required, a glass of wine can elevate the cheese course. The French love to pair regional wines with regional cheeses. For a soft goat cheese, a crisp Sauvignon Blanc from the Loire Valley highlights its tangy freshness. For aged Comté, a fruity red Burgundy can accentuate its nutty sweetness. And for powerful blues like Roquefort, a sweet Sauternes or fortified wine offers an indulgent balance of salty and sweet.
In Conclusion
A French cheese course is a ritual that highlights tradition, taste, and conversation. By selecting a variety of high-quality cheeses, presenting them in a thoughtful progression, and serving them just before dessert—with minimal bread, crackers, or condiments—you celebrate the true character of each cheese. Whether you’re hosting a dinner party or enjoying a quieter meal at home, embracing these French customs transforms your table into a stage for gastronomic delight.
