Cheese Plate
A selection of local cheeses from the Lozère region. This may include cheeses such as Pélardon, Bleu des Causses, and other regional varieties.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cheese making in France, particularly in regions like Lozère, has deep historical roots tracing back to Roman times and the traditions of monastic orders who perfected various cheese-making techniques. The rugged terrain and limited resources of the region have historically fostered small-scale, artisanal cheese production, preserving traditional methods passed down through generations.
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A cheese plate in Lozère is more than just a meal; it's a celebration of local traditions and terroir. It represents a connection to the land and the artisanal cheesemakers who preserve the region's culinary heritage.
Regional Identity
Cheese is an integral part of Lozère's regional identity, with each cheese variety reflecting the specific characteristics of the local environment and farming practices. Serving a local cheese plate showcases the pride in Lozère's unique culinary landscape.
Artisanal Production
The cheese-making process in Lozère often involves traditional methods passed down through generations. The cheese plate highlights the skill and dedication of local producers who prioritize quality and authenticity.
Sharing and Community
A cheese plate is typically shared among friends and family, fostering a sense of community and connection. It's often enjoyed as part of a larger meal or as a convivial snack accompanied by local wine.
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The cheese plate offers a diverse range of flavors from the Lozère region, spanning mild and creamy to pungent and earthy. Each cheese showcases the unique terroir of the area, reflecting the local flora and fauna.
The flavor profiles are highly dependent on the specific cheeses included. Pélardon, a goat cheese, provides a tangy, slightly nutty flavor that intensifies with age. Bleu des Causses, a blue cheese, offers a robust, salty, and slightly spicy taste with a creamy texture. Other potential cheeses may contribute flavors ranging from sweet and buttery to sharp and grassy. The overall flavor experience is a complex interplay of textures and tastes, representing the region's diverse cheesemaking heritage.
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Cheese Selection
Choose a variety of cheeses with different textures, flavors, and milk types (goat, cow, sheep) to provide a well-rounded experience. Include both mild and strong cheeses to cater to different preferences.
Serving Temperature
Serve the cheeses at room temperature to allow the flavors to fully develop. Remove the cheeses from the refrigerator at least 30 minutes before serving.
Accompaniments
Pair the cheeses with complementary accompaniments such as crusty bread, fruits (grapes, figs, apples), nuts, honey, and local wines. The accompaniments should enhance, not overpower, the cheese flavors.
Wine Pairing
Consider local wines from the Languedoc-Roussillon region, which often pair well with cheeses from Lozère. A crisp white wine can complement goat cheeses like Pélardon, while a red wine can pair with a stronger blue cheese like Bleu des Causses. Experiment to find your preferred pairings.
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