Avoid This Common Cheese Mistake Often Made in France

Ah, France, the land of baguettes, wine, and of course, cheese. It's a country where every street corner seems to boast a fromagerie, and the variety of cheeses rivals the number of words in a French dictionary. Yet, despite the allure of sampling these dairy delights, many Americans find themselves unwittingly stumbling upon a cheese-related faux pas when dining in France.

Picture this: you're seated at a quaint bistro in Paris, eagerly perusing the menu, when your eyes land on the cheese plate. You excitedly place your order, envisioning a prelude of creamy Camembert and pungent Roquefort before diving into your main course. But wait, hold the fromage! In France, cheese isn't the opening act; it's the grand finale.

Yes, my fellow cheese enthusiasts, it turns out that while we Americans are accustomed to nibbling on cheese as a prelude to our meals, the French have a different timeline in mind. In France, cheese typically makes its entrance after the main course and before dessert. So, if you're indulging in a cheese platter followed by a hearty steak, expect some raised French eyebrows.

The cheese course holds a special place in French dining culture. It's not just a haphazard addition but a ritual, often accompanied by its own dedicated cheese cart, known as the chariot à fromages. Imagine a culinary parade of aged blues, creamy bries, and nutty gruyères, inviting you to partake in their savory splendor.

The ideal cheese platter comprises a minimum of three cheeses, each offering a different flavor profile and texture. From tangy goat cheese to nutty mimolette, the key is to progress from mild to bold, allowing your palate to savor each distinct taste.

And here's a pro-tip: cheese is best enjoyed at room temperature, so by serving it towards the end of the meal, you give it ample time to reach its peak flavor. It's all about savoring the moment, one velvety bite at a time.

Now, before you start fretting about missing out on your cheese fix, fear not, for there is a loophole in the "no cheese before dinner" decree: l'apéro. This quintessential French tradition involves pre-dinner drinks and nibbles, where charcuterie and cheese plates make a cameo. However, l'apéro is more akin to happy hour than a formal appetizer course, and it's typically hosted well before dinner, giving you ample time to digest your cheesy delights before the main event.

So, dear readers, the next time you find yourself in the land of wine and cheese, remember the golden rule: save the cheese for last. Embrace the French dining ethos, indulge in the cheese course with gusto, and savor every moment of this deliciously cultural experience. After all, in France, good things come to those who wait, especially when it comes to cheese.