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Categorizing cheeses

Recent posts

Scraping cheese: debunking cheese myths

At Bleu et Persillé, advising on the right products and sharing our knowledge are part of our mission. These exchanges allow us to learn more about our cheeses and highlight the work and know-how of our producers. Question of the day: how well do you know your...

Cheese Crust Recipe

Bread, cold cuts and melted cheese. This holy trinity is at the heart of a multitude of recipes, each as tasty as the next. Today's recipe is no exception, as it's the gourmet Croûte au fromage fondu! Simple and comforting, the Cheese Crust can be made with just about...

How to make a cheese platter?

Want to impress your guests this holiday season but don't know what to cook? Put away your pots and turn off the oven, because we're about to see how to prepare a cheese platter! The simple and delicious cheese platter will enable you to feed a large number of guests...

There’s too much choice!

That’s what our customers often tell us when they look at our cheese wall. And we understand them. Bleu et Persillé offers an average of 175 cheese references, rising to 225 during the holiday season. It’s enough to make you dizzy when choosing your cheese.

Don’t worry, we’re here to guide you!

To help you find your way around, let’s take a look at how cheeses can be classified.

Where we come from

Each cheese comes from a specific region, terroir and know-how. To help you, we’ve used flags to indicate the provenance of our cheeses on their labels. If you’d like to know more about this origin, ask the dairyman. He may have a story or anecdote to tell you.

Type of milk

Over time, humans have succeeded in domesticating mammals and turning their milk production into cheese. Among the best-known are the cow, ewe, goat and buffalo, and the lesser-known are the camel, dri (female yak) and donkey. To help you recognize the different types of milk, refer to the little animals on our labels.

Type of heat treatment

  • Raw milk: cheeses are made from milk that has not been heat-treated. It contains all the milk’s natural flora, which often leads to greater organoleptic complexity, but can also pose a health risk if production is poorly controlled.
  • Thermized milks: cheeses are produced from milk that has undergone heat treatment for 15 to 20 seconds at a temperature ranging from 57°C to 68°C. The aim of this heat treatment is to eliminate pathogenic bacteria as far as possible, while retaining some of the natural flora, thus enhancing organoleptic complexity.
  • Pasteurized milks: cheeses are made from milk that is heat-treated for 15 to 20 seconds at between 72 and 85°C, then rapidly cooled so that the milk no longer contains pathogenic bacteria. This heat treatment also destroys the milk’s natural flora.

To help you recognize the types of milk we use, we’ve put the letters P, T and C on our labels.

Cheese families

Cheese families are divided according to manufacturing process and maturation. Here’s a diagram of the cheese families

Please note that this is not an official classification if one exists, but rather a home-made tool to help you visualize cheese families.