How to eat cheese like a true Frenchman

Time to let go the whole pears and crackers thing. Cheese is the true national sport of France. This article will let you in to the deep secrets of truly savoring cheese.

Instructions

Difficulty: Easy

Things You’ll Need:

• Camembert
• P'tit basque
• Rocquefort Papillon
• Fresh loaf of Pain Batard or baguette
• Sharp Laguiole or Opinel knife
• A red wine wine that makes you happy
• A little French saucisson or pate (optional)

1. First realize that this is the best "light" dinner you can have. Go shopping for the cheese. The cheeses listed above are just suggestions. A good combination is at least 3 cheeses of at least 2 different types of milk. And I’m not talking about whole of light, but cow or sheep or goat. Next be sure to select a cheese that’s ripe (somewhat tender) but not too ripe (yet together). Do not get put off by the smell. Cheese tastes sweet and mild.
2. Open and pour yourself a glass of wine. Let it air out a bit. Open all 3 cheeses and cut yourself a hefty portion of each that would make Gargamelle proud. This is a wholesome dish. "Wholesome" should represent everything you do with it (serving, biting chewing, laughing).
3. Now that your appetite is opening up start sipping that wine, and get the bread ready. It is important to not slice the bread but just break the crust with your hands. This is known as “casser la croute” in French.
4. It’s time to dig in. Cut yourself a piece of cheese with your knife and lay it on top of the bread. Bite into it and savor. It is important to have a good portion of cheese, not a sliver. Enjoy.
5. Alternate between cheeses and give your palate a break with a nice sip of wine every so often. You are about to meet the ultimate French quandary. It is important to always have the perfect ratio of cheese, wine and bread. If you run out of one serve yourself again. Now you may run out of the other two. It is a mastery that takes years to judge just right the perfect amount so you can finish eating. Never waste one of these ingredients!

Tips & Warnings

• This is a dish great by yourself or shared with a close friend
• A nice butter lettuce with olive oil and vinegar is nice before hand
• If you are to enjoy cheddar this way, choose a good traditional non dyed cheddar (orange is not the true color of cheddar)
• If your rocquefort is a bit too strong, you can have it with a bit of butter
• What ever you do, don't use crackers
• What ever you do, don't use a soft supermarket baguette. Baguette should be very crispy on the outside and keep its shape.