European cheese culture
Europe is the cradle of cheese. For cheese lovers, it represents an integral part of European culture and local heritage. Four European countries, each with its own territory, language and traditions, share the same cheese consuming culture.
Gault&Millau France
Denmark, France, Ireland and the United Kingdom have a special relationship with this product: it is a part of their local heritage and a common culture that brings them closer together.
There are more than a thousand different types of cheese in Europe today...and this number keeps increasing with new recipes appearing every day. In Denmark, France, Ireland and the UK there are approximately 2545 types of cheese...if you tried one every day, it would take you almost 7 years to try them all!
Each of these four countries has its own special touch when it comes to cheese. The Irish are crazy about cheddar and its many versions, and are very proud of their local blue cheese cashel blue. The Danes love their danablu, a roquefort-style cheese made from cow's milk. Danish cheesemakers also like to experiment with hogelungaard, sweet and spicy blue cheese with creamy texture or krondill, a brie-style cheese rubbed with a mixture of salt and dill seeds which gives it a characteristic aroma. The UK also has its cheddar. The British also love to eat cream cheese and buxton blue cheese.
In each of these countries, various elements affect the production of cheese: climate, region, terrain, tradition, hence their great diversity! Besides the diversity of types, there is a diversity of ways in which cheese can be consumed. Cheese consumption changes from one country to another.
For breakfast, at lunchtime, in the evening or as a snack? It can be eaten at any time of the day, but each country has its preferences and customs. In France, it is eaten as a part of the lunch or dinner, after the main course and before dessert. This is a typical French custom, a part of tradition and an integral part of a gourmet meal. After the French, the Danes are the second largest cheese consumers in Europe (almost 15 kg per year!) and eat it mostly in the morning. In United Kingdom and in Ireland, cheese is rarely eaten as a separate course. It is often incorporated into sandwiches or savory snacks. It is a part of the famous ploughman's lunch, a typical British meal which consists of bread, butter, cheese, ham, salad and pickles, served in pubs and usually accompanied by beer.
Like their European neighbours, french foodies are changing their customs of cheese consumption. This product became a part of sauces, salads, famous gratins and tartiflettes. It is also eaten as an appetizer or a snack. A lot of new customs are arising from socio-economic changes in Europe, but due to its variety and versatility, cheese remains an essential part of European cuisine!
Viking cheese
You know them as breeders and fishermen, but did you know that the Vikings made cheese? Their descendants today produce over 300 different types of cheese, and some of the most famous are: molbo (Danish Edam), marivo (Danish gouda), samsø (Danish emmental) and castello (Danish Camembert).
