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  • Hey guys, salut, this is Alex.

  • Listen, I believe a cheese board in the center of a table, genuinely the most

  • satisfying and cheerful experience you could ever share with your friends and family on a special occasion.

  • So we are gonna make one, an epic one, and of course I'm gonna use French cheeses.

  • Don't worry, you know this challenge is not only about France, so I'm gonna share some good and available

  • world alternatives.

  • And finally, we will perform (clears throat) a live tasting, and smelling

  • so that you know in advance what to expect.

  • So I say we go, 'cuz I know just the right place to get those cheeses.

  • We are currently in the eleventh district of Paris, and we are going to La Fromagerie Goncourt

  • where Clement, my friend

  • Salut!

  • will open up especially for us.

  • Chaorce is a soft, ripened cheese made from cow's milk and coming from the northeast of France,

  • the Champagne-Ardenne region.

  • I chose this one 'cuz it's a bit off the beaten tracks, but in many aspects, it's very similar to Brie cheese.

  • This one is super creamy. You can feel the crumbly part in the center but on the outside, it's mainly cream.

  • Mmm

  • You know, very creamy and smooth and gentle and velvety and luxurious, but underneath that

  • you've got the naughty part, like

  • this comes from raw milk, like, that is definitely some animal taste behind this.

  • Getting world alternative on this one is fairly easy 'cuz Brie is produced all over the world.

  • King Island in Australia, or Cornish Brie in the UK, or even, you know, any Brie in the US.

  • Mothais goat cheese is a soft, ripened cheese made from goat milk

  • and coming from the region called Poitou in the west of France.

  • It's traditionally wrapped in a chestnut leaf, oh how beautiful is that! I mean, you can get it without it.

  • Wow! Smells like being in the farm. Smells stronger than cow cheese we just tasted.

  • Super smooth. So I'm taking another bite, you know, for science.

  • Science my ass

  • Any creamy goat cheese could be a nice alternative to this Mothais sur Feuille cheese

  • However, you can go for Italian Robiola di Capra, Bonne Bouche cheese in Vermont in the US,

  • or even a cheese called Humboldt in California.

  • And yes, you just heard a French man suggesting a US cheese. This is what you get on this channel!

  • This!

  • So, Comté is a pressed and cooked cheese made from cow's milk and produced in the east of France

  • in the mountains of the Jura.

  • Toasty, caramel something. Texture is super soft. Not like, overwhelming salty, no, just very salty.

  • It's also very sweet. And feel your teeth biting into it in slow motion like...

  • Caramelized onions, caramelized something.

  • So although you can find this almost everywhere, here are a few international alternatives to Comté cheese:

  • Swiss Gruyere, British very young cheddar, Tarentaise cheese from Vermont,

  • or Pleasant Ridge from Wisconsin.

  • Is it available where you live? Have you ever found some Comté in your supermarket?

  • Let everybody know in the comments. And if you did, share the location! And if you did not,

  • maybe you can share your favorite alternative!

  • Ossau-Iraty is a cheese made from sheep's milk.

  • It comes from the south of France, the southwest of France in the Pyrenees Mountains.

  • So sheep cheese like this one has a very distinct smell. The texture is more crumbly than smooth

  • and there is some slight bitterness into this one.

  • That's why it would be perfect to pair it with a bit of blackcurrant jam.

  • This is a dry wine. Clean, very pure, which doesn't interact with the cheese.

  • Right, a few international alternatives to Ossau-Iraty cheese:

  • I would say first, Spanish Manchego cheese, also you can get a young Italian Pecorino cheese,

  • also a cheese from Wisconsin in the US called GranQueso.

  • Roquefort cheese. Unpressed and uncooked cheese

  • made from a sheep's milk.

  • It comes from the south of France, the region called Aveyron.

  • In the center, this one has an insert of quince jam to make it sweeter.

  • It belongs to the blue cheese family, so, as such,

  • it is run throughout with blue-ish penicillium veins and carries a distinct smell.

  • Uh, stinky situation? 5, maybe 6, out of 5.

  • I don't know if I'm excited or terrified. It smells like someone locked in a cave.

  • He wants to escape but it's too late.

  • It's a very, very mighty experience.

  • It's fattier, I mean that's the feeling you have when you bite into it

  • You've got this creamy, almost buttery texture. Very, very, very long aftertaste.

  • I can still feel those nutty, mushroomy, cave flavors.

  • And now a few international alternatives to Roquefort cheese:

  • So, Italian Gorgonzola, British Stilton, the Danish blue cheese, or even the American Maytag.

  • Epoisses cheese. Washed rind cheese made from cow's milk and coming from Burgundy.

  • So basically it's called "washed rind" 'cuz they wash the rind, I mean that makes sense,

  • several times during it's making process with Brandy liquor.

  • I intentionally chose this particular cheese for it's super strong and super sharp smell.

  • However, it doesn't smell anything like feet.

  • This one is only cream.

  • Mmm, luxurious, you've got waves and waves of cheese floating on, you know, a magic carpet.

  • Wow, oh, this wine is good man!

  • Surprising 'cuz with the smell you expect something really harsh.

  • When you have the experience, the taste experience, in fact, it's only smooth and mellow.

  • Alternatives? Yes, so you've got this Irish Ardrahan cheese, you also got the

  • German Limburger, the British Stinking Bishop, and the Italian Taleggio.

  • So I'm not gonna lie, this whole car space is now infused with with very very French, uh...

  • So I guess it is now time to assemble the perfect platter of cheese and for that, we are gonna need some sides.

  • They are brilliant, they will make our platter beautiful.

  • But they will also help, you know, emphasizing or balancing this or that cheese.

  • I use 5 types of sides: bread and crackers, nuts and seeds, pickles, jams and relishes, and fresh or dried fruit.

  • You can use a stone, you can use a plate, but I'm going for a wooden board, you know, with attitude.

  • Knowing of course that I will have to wash it thoroughly to get rid of that smell afterward.

  • So guys, that's it, I can only encourage you to go and make a beautiful cheese platter for

  • the holiday or your friends and family. It does really bring people together!

  • Or it just, you know, tear them apart for good.

  • Anyway, if you like it, give it a thumbs up, like it, and share that over your social media, you know the deal,

  • on Facebook, Twitter, whatever, just spread it like butter, bruv!

  • Last thing, but click subscribe 'cuz I make new videos every week and it's mostly about sharing my adventures

  • and infectious passion for food!

  • Like for example that food blog, or flog as I call them, I made recently in the US,

  • or maybe the tartine series if you wanna stay French but you know, on a budget and more simple.

  • In the meantime, take care guys, bye bye, salut!

Hey guys, salut, this is Alex.

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フランス人のパーフェクトチーズボードガイド臭い試食付き... (A Frenchman's Guide to The Perfect Cheese Board ! Stinky Tasting included...)

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    林宜悉 に公開 2021 年 01 月 14 日
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