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FROMAGES DE COCAGNE : THE FIRST WHOLESALER TO PROMOTE SOUTH-WEST FRANCE’S DIVERSITY

South-west France boasts unrivalled diversity in cheese. It is the only French region to offer all categories of cheese and to produce all three types of milk. The region is brimming with a wealth of products to discover. The founding team of Fromages de Cocagne is supported and counselled by François Bourgon, who holds France’s prestigious title Meilleur Ouvrier de France for outstanding craftsmanship. The team seeks to be not just a wholesaler, but a campaigner too.

SOFT WITH NATURAL RIND

This is the large cheese family of Brie and Camembert. These cheeses come from moulding that is most often direct to keep as much suppleness as possible. Penicillium camemberti is then added to them. This fungus is characterised by its snow-white colour and mushroomy taste. A red spot means the cheese is ripe in the middle. A red spot means the cheese is ripe in the middle.

This family of cheese comes from Normandy and the whole Paris basin up to the borders with the Champagne region.

SOFT WITH BLOOMY RIND

This is the large cheese family of Brie and Camembert. These cheeses come from moulding that is most often direct to keep as much suppleness as possible. Penicillium camemberti is then added to them. This fungus is characterised by its snow-white colour and mushroomy taste. A red spot means the cheese is ripe in the middle.

This family of cheese comes from Normandy and the whole Paris basin up to the borders with the Champagne region.

SOFT WITH WASHED RIND

This cheese family is emblematic of France’s northern borders. From Picardy’s Maroilles to Alsace’s Munster, these cheeses stand out for their strong scent and moistness. These two particularities come from the rind, which is covered in a bacterium rather than a fungus. This bacterium is brevibacterium linens, also known as red bacterium.

Maturation of these cheeses requires a damp, little-ventilated cellar to keep the rind moist. The cheeses are washed in brine at an early stage to produce this rind.

COOKED PRESSED

This cheese family has a special place in my heart as its traditional representative is Comté. In this family is a desire to make cheeses that keep for as long as possible. To achieve this, the curds are cut, heated and pressed. Mechanical and thermal processes ensure the curd texture is as dense as can be. The result is a firm cheese that requires many months, even years, to fully develop its flavours.

This cheese family is usually found in eastern France, in the Savoie and Franche-Comté regions.

UNCOOKED PRESSED

This cheese family is the largest and most varied ! It includes Morbier, Cantal and Ardi-Gasna. It is characterised by a weight above one kilogramme – a cheese type known as tomme. These cheeses vary in texture according to how they are pressed. They range from soft to hard, each region pressing them differently. Similarly, the coverings are specific to local areas.

The family spreads so far over France that it is difficult to pinpoint it to one location!

BLUE-VEINED

Cheese is thought to have come from an accident in preserving milk. So this family of cheese almost certainly comes from an accident in preserving cheese. In this family, the penicillium is not outside the cheese but inside its body. So the maturation is inverted, from the inside towards the outside. To make this maturation possible, the cheeses have to be pricked with needles to introduce the oxygen needed for the fungus to develop. The tangy flavour of the cheese depends on the layer of penicillium and the maturing duration.

DAIRY

Butter, cream and yoghurts are dairy products rather than cheeses. That is why they form a specific family. Although the production technique is different and these products are not left to mature, they are nevertheless sources of excellent nutrients for our health: calcium, vitamins and especially lactic bacteria that strengthen our microbiota.