Séverine Ribard - Cheese

Séverine RibardCheese!

Did you know?Greece: highest consumption in the world: 27.3 Kg/person

Remains of cheese has been found in Egyptian tombs over 4000 years old.

Moose cheese in Sweeden.

US best seller: cheddar

10 to 13L of milk for 1Kg of cheese

Top producer of cheese: the US

Careale: name of the room in ancient Roman houses which was just for making cheese.

4 Steps away from cheese

Curdling Draining

Molding and pressing Ripening

Goat cheese

Fromage frais

Fromage pate persillée

Soft-ripened Cheese with flowered rinds

Fromage pate molle courte lavée

Soft-ripened cheese with washed rind

Hard, uncooked cheese

Hard, cooked cheeses

Melt it!

Cheese on a plate

Mild to strong

Goat, Hard uncooked rine, hard cooked rind, flowered rind, washed rind, blue Cheese

Crackers, Nuts, Dired fruit and fresh fruit are to clean de pallet

Cheese & Bread

Cheese and Wine

Salty with Sweet

Regional

Creamy with tanic

Acidity with acidity

Rich and creamy with bubbles

Cheese around the world

Cheese

aro

und th

e W

orld

Say Cheese

SerFromage

Fromaggio Tupi

Queso Queijo

Kaas

Käse

Cheese quotes

No matter the time or state of mindgreater joy than cheese you'll never find.Served on a cracker or a soft piece of breada morceau de fromage will please your head.Roquefort, camembert, brie or blueserved with fruit or in fondueGod gave us cheese- a bit of heaven on earthto lift our burdens, providing sweet mirth

"People who know nothing about cheeses reel away from Camembert, Roquefort, and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime."Harvey Day

5 cheeses you MUST bring back from France!

Saint Maure de Touraine Bleu des Causses Saint Marcelin

BeaufortEpoisses

Merci!

Séverine Ribard

Thank You!