"frenchcheese" news and stories

The tariffs that were initially going to be imposed on Roquefort were a retaliatory move in reaction to the European Union's ban on hormone-treated beef. But after a provisional agreement, officials from the EU and the United States decided to drop both measures. So, while the U.S. removed threats of tariffs on Roquefort, the EU has gotten rid of bans on imported beef from the U.S.

See how chefs are reacting after the jump.

Comté is one of the most popular cheeses in France. And, there are many different kinds ranging from the industrial to the artisanal. Comté Marcel Petite is produced by some of the best affineurs in France. They have been perfecting the art of aging Comté since 1840. In 1934, Marcel Petite took over the operation and passed down his trade to his son François.

Comté is produced in the gorgeously lush green Jura region of France. In the '60s, Marcel Petite took over a 19th-century fortress - Fort Saint-Antoine - where he started to age wheels of his Comté. Marcel Petite revolutionized the aging process of this cheese by aging them for longer periods of time at lower temperatures.

At Fort Saint-Antoine, Claude, the head cheesemonger, leads a staff of five tasters, who spend each day sampling about 300 wheels of cheese to best determine how to proceed with each individual wheel. After tasting, they decide how much longer they're going to age each of these wheels. It's this process with painstaking attention to detail that makes Comté Marcel Petite some of the best in the world. For the largest selection sold in the U.S., head directly to Formaggio Kitchen.

That's right! Buy it while you can still find it and afford it. A recent New York Times article explains that as of March 22, the government is raising the tariff on Roquefort from 100 to 300 percent. Yes, the tariff is already quite high. So, if you're already shocked by the markup on artisanal cheeses, you can stop blaming vendors and start getting frustrated with the federal import tariffs.

Cheesemongers from various stores, such as Murray's Cheese, stated that they will most likely stop selling Roquefort. The NY Times article states that we will still be able to find cheap "everyday" Roquefort from Fairway for $8.39 per pound. That's about how much it costs for high-end Roquefort in Paris. So, I think I'd rather abstain from the "everyday" kind. The "everyday" type is okay for sprinkling on salads, but the normal to fine ones, such as Roquefort Société and Roquefort Vieux Berger, have complex one-of-a-kind flavors and textures.

Roquefort isn't the only cheese with a tariff. Have you ever wondered why imported cheddars are so expensive? To protect American cheddars from foreign competition, there is a heavy tariff placed on British imported cheddars. This seems like another great reason to start buying local artisanal cheeses or to move to France.

Although not at the same time. The folks over at World Hum feature lots of wonderful information on traveling and things you should know before flying off to a new country. In a recent feature, a Terry Ward walks you through how to behave and what to expect when eating with your new French friends.

For those of you who are challenged when it comes to getting all the husk and silk off an ear of corn, wikiHow has some guidance for you, along with step-by-step instructions to ensure that you do it correctly. My favorite piece of wisdom from their article is how they instruct you to deal with any little critters you might find in your corn, "While they look unpleasant, there is no need to discard the ear. Just cut away the damaged portion." Waste not, want not!

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