‘Colorful Europe’ Presents a Culinary Blend of French Cheese with Typical Indonesian Flavors

JAKARTA – The French Dairy Products Council or CNIEL (Centre National Interprofessionnel de l’Economie Laitiere) presents an innovative blend of two different culinary traditions wrapped in the ‘Europe Full of Character’ campaign. This campaign provides an opportunity for culinary lovers in Indonesia to explore new flavors that combine the uniqueness of both cultures.

The tradition of cheese making in Europe is a combination of innovation and heritage that reflects a long history and cultural identity. In France, ideal climate and rainfall conditions favor milk production, especially milk from cows, as well as from goats and sheep. The country has various breeds of cattle and uses traditional methods to produce high-quality cheese.

With 650,000 small cattle farms across Europe and 3.6 million dairy cows in France, the industry produces 24 billion liters of milk each year or 23% of the world’s supply. On average, a French farm has 66 dairy cows, each producing around 6,500 kg of milk per year.

Good farming practices also ensure milk quality, especially as 92% of cows in France have access to pasture. As a result, more than 500,000 tons of French cheese are exported every year, including to Indonesia.

France has more than 1,200 types of cheese and 46 dairy products that are recognized as PDO/PGI (Protected Destinations of Origins/Protected Geographical Indications) protected products. With this incredible diversity, French cheeses can be identified based on the steps in the production process. Namely Brie, Coulommiers, Brillat-Savarin, Camembert, and Saint-Felicien, all of which have a soft shape and distinctive white skin.

Then, cheeses that are pressed without cooking are Reblochon, Morbier, Raclette, Tomme de Savoie, Saint-Nectaire, and Mimolette, which are known for their soft texture and strong aroma.

There are also cooked and pressed cheeses, namely Beaufort, Emmental, Comte, Cantal, and Abondance which have a harder texture and unique taste because they go through a ripening technique.

There are other blue cheeses such as Fourme d’Ambert, Fourme de Montbrison, Bleu de Gex, and Bleu d’Auvergne which are known for their blue veins and strong taste.

Then soft cheeses with wrinkled rinds, namely Maroilles, Langres, Epoisses, Munster, Pont l’Eveque, Mont d’Or, and Livarot. These cheeses have a chewy texture, strong taste, and distinctive rind.

Each type of cheese has a unique taste that reflects its origins, specific soil conditions, communities and French traditions. Cheese goes very well with various Indonesian spices.