Parisian cheesemonger Fabrice Gepner shares his tips on how to eat French cheese, the best cheese and wine pairings, and how to create the perfect cheese board.
The best way to learn about food is to go straight to the experts! In our “Ask the Expert” series, we chat with top food industry professionals as they share their expertise. Today, we’re speaking with “Le Cheese Geek” himself, Parisian cheesemonger Fabrice Gepner, to discover his best tips on choosing and enjoying French cheese.
French Cheese 101
Whether you love strong, smelly cheeses or struggle to tell Brie from Camembert (Gepner describes Brie as milder and “more lactic” than Camembert, which is “rustic and bold”), there’s always so much to discover in the world of French cheese!
France’s cheese industry is steeped in centuries of tradition and expertise, recognised through European PDO and PGI labelling systems. These labels ensure that a cheese’s ingredients, artisan methods, and local traditions are tied to a specific region.
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Fabrice Gepner’s guide to eating French cheese
When it comes to eating cheese, the French are quite flexible. Gepner says, “Traditionally, it’s served between the main course and dessert, but you can also enjoy it for apéro. Just bring cheese, bring wine, and that’s a meal in itself!”
What’s your best tip for pairing cheese and wine?
The first rule is to match the intensity of the cheese and wine so that one doesn’t overpower the other. Then, you can play with the balance of flavours and how they complement each other.
If I could give only one piece of advice, it would be this: if you have a single cheese board, I recommend a bottle of white wine, preferably from the Loire Valley, which will work well with most cheeses.
Speaking of cheese boards, how do you create the perfect one?
Diversity! Choose different types of milk—goat, cow, sheep—and different types of cheese—bloomy-rind, washed-rind, blue cheese. Make it beautiful by playing with different colours and shapes.
Can we eat the cheese rind?
Cheese rinds are edible! To me, they are an interesting part of the cheese, adding to the texture and flavour. So, go ahead and eat the rind!
What recipes do you recommend for trying French cheeses?
In winter, I always recommend a raclette or fondue. Raclette is melted cheese on potato, while fondue involves dipping bread into a pot of melted cheese. Another good option is Welsh Rarebit: bread topped with beer, ham, cheese (cheddar or local Maroilles), then just put everything in the oven to grill.
Learning more about French cheese
If Fabrice has inspired you to learn more about French cheeses and how to enjoy them, watch the entire interview above or check out our directory of French cheese and dairy to expand your knowledge of this delicious traditional ingredient!
© Ismail Benaghmouch
