La gastronomie by ISABEL, Davis, BOB - PowerPoint PPT Presentation

la gastronomie by isabel davis bob n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
La gastronomie by ISABEL, Davis, BOB PowerPoint Presentation
Download Presentation
La gastronomie by ISABEL, Davis, BOB

play fullscreen
1 / 11
La gastronomie by ISABEL, Davis, BOB
171 Views
Download Presentation
arnon
Download Presentation

La gastronomie by ISABEL, Davis, BOB

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Les Fromages La gastronomieby ISABEL, Davis, BOB

  2. Cheese map

  3. First recorded in the late middle ages • Ritual of testing and tasting cheese --- faire la sonde • Most French meals contain a cheese course enjoyed between the entrée and dessert CheeseRitual

  4. Belief of being agricultural people Provides sense of belonging And also individuality Culture

  5. Les Fromagefrais • Fromage à pâte molle À croûtefleurie • Fresh cheese • No major whey draining • Salted/peppery/sweet/fruity • Eat as yogurt and dessert • Soft (mou) cheese with surface moulds • The surface is white and velvety • Soft and creamy les huit familles de fromage

  6. Fromage à pâte molle à croûte lavée • Les fromages de chèvre • Soft cheese with washed rind • Surface is brushed in saltwater • Red/orange colour to the rind • Heavy and special flavour • Similar to cheese with surface mould • Made with goat’s milk • Sometimes a mix of cow’s milk les huit familles de fromage

  7. Fromages à pâte persillée ou bleus Fromage pate presse non cuite • Blue cheese • Add a special blue mould • Pierced with needles before maturation • Strong (fort) and a special tasteto accept • Pressed, unheated cheese • Mechanically pressed to drain the maximum amount of whey. • 2 months-1 year for maturation • Special texture and flavour les huit familles de fromage

  8. Fromage pate presse cuite Fromage à pâte fondue • Pressed, heated cheese • Mechanically pressed • Heated to promote even more whey drainage. • Processed cheese • Made by heating/melting pressed cheese • Mix of milk, cream, whey powder, melting salts, and flavorings are added. les huit familles de fromage

  9. Vieux boulogne - Boulogne-sur-Mer (soft) Pont l’eveque - Normandie (semi-soft, creamy) Camembert – Normandie (soft, salty) Munster - Alsace-Lorraine (soft, creamy) Brie de Meaux - Meaux (soft, creamy, sweet) Top 5 stinkycheese (fromage qui pue)

  10. Cut the cheese with the knife closest to it!! Cut evenly and do not cut off the tip of the cheese (le nez) if you are the 1st one to cut Leave the rind when you are in doubt It is always safe to use knife and fork to eat cheese Ask your host about the origin of the cheese (le terroir) Somecheese-course etiquette

  11. mou (soft) dur (hard) fort (strong) le nez (nose/tip of the slice of cheese) le terroir (region) puer (to stink) faire la sonde (ritual of tasting and testing) Vocabulaire