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FRANCE exports 665,000 tonnes of quality cheese worldwide, from 3.6 million dairy cows producing 24 billion liters of milk per year.
With such large production, France can produce various types of cheese created from various different production methods. Starting from soft cheeses with blooming rinds, there are raw pressed, ripe pressed, blue cheese, processed cheese, and others.
Unfortunately, of these various types of cheese, only a handful of types of cheese are known to the Indonesian people. This is what then made the French Dairy Products Council or CNIEL (Centre National Interprofessionnel de l’Economie Laitière) intend to introduce the taste and variety of French cheeses to Indonesia.
After successfully introducing French cheese in Bali at the end of 2023, CNIEL then brought this “Europe Full of Character” cheese series to Jakarta some time ago with the help of the European Union. Accompanied by renowned cheesemonger Francois Robin and chef Stefu Santoso, this event brings together chefs, cheese distributors and restaurateurs to dive into the fascinating world of French cheese, through master classes and exciting tasting experiences.
Chessemonger is a person who specifically studies and specializes in cheese. Usually this cheesemonger also sells cheese, so that consumers can easily and precisely get information, how to serve it or tips on serving cheese properly.
This event shows why French cheese is the top choice for any special occasion offering a series of gastronomic adventures, delving into the flavorful world of French cheese. The main goal is to ignite enthusiasm and bring the joy of cheese from France to the hearts of Indonesian people, as well as foster a sense of enjoyment and appreciation.
“Bringing ‘Europe Full of Character’ to Indonesia is a very interesting journey for us. The increasing curiosity about French cheese in Asia, especially in Indonesia, could indicate the taste revolution that Indonesian people crave,” said Managing Director Asia Pacific at CNIEL Emilie Martin.
Offering a spectrum of interesting textures, enticing distinctive aromas and a variety of mouth-watering flavors, Martin says French cheese can easily blend into Asia’s vibrant culinary scene.
“It adds a touch of elegance and endless delight to every bite. At a recent event in Jakarta, Francois Robin guided the audience to discover the little-known secrets of French cheese, from fascinating production methods to the art of delightful presentation,” Emilie noted.
Tips and tricks
In this event there were eight favorite cheeses that stole the show, including Brie, Camembert, spread cheese, Emmental, Comté, Reblochon, Fourme d’Ambert, and Morbier.
Each cheese also has its own tricks in cutting or slicing patterns. Robin stated that slicing the cheese correctly will result in maximum flavor from each block of cheese.
Using the right knife for each cheese is key. Soft cheeses use a curved knife with two edges, while denser cheeses, such as Comté, prefer a flatter knife called a hachette.
“When cutting cheese, an important tip to remember is to distribute the cheese and rind evenly to minimize waste,” Robin noted.
Robin gave the example of round cheese, cutting it like a pie from the middle outward is a trick to minimize food waste and produce maximum deliciousness. He also said that as a living product, cheese needs the right air. Cheese is like a little chameleon because it keeps changing, even in the refrigerator.
To enjoy the deliciousness of cream cheese perfectly, Robin recommends eating the cream cheese as soon as possible. Then, store the cheese in its original packaging, especially if the cheese is in a wooden box lined with greaseproof paper, paraffin paper, or cloth.
Another important consideration is that cheese tends to be sensitive to strong odors. Therefore, it is recommended not to store it near foods with strong aromas.
The exchange of odors can lead to undesirable flavor combinations. Additionally, for an optimal taste experience, let the cheese acclimate outside the refrigerator for approximately 20 to 30 minutes. This is to ensure the cheese reaches the peak of its deliciousness when served.
Mix and match Indonesian flavors
The combination of French cheese and Indonesian spices unfolds as a surprising flavor adventure. For example, Camembert cheese combines with turmeric, cumin and pili nuts, producing a unique culinary delight that makes the tongue want to taste it again.
Meanwhile, Emmental cheese combined with cinnamon, cardamom and clove spices, will introduce a touch of nuance to the taste profile. The sweet, savory aroma, with a creamy taste can melt on the tongue, becoming a complement to dessert dishes.
Not only as an accompaniment, French cheese also blends perfectly into traditional Indonesian dishes such as onde-onde and fried rice, increasing its culinary appeal for gastronomic adventurers.
Europe Full of Character provides an opportunity for Indonesians to dive into the world of French cheese, find inspiration for combining it with Indonesian dishes, and enjoy the deliciousness it brings. [antaranews/photo special]
