5 Interesting Facts About French Cheese In The European Full Of Character

Aneka Cheese (ist)

JAKARTA - The European Full of Character has been held in Jakarta by the French Milk Products Council CNIEL (Centre National Interprofessionnel de l'Economie Laitière), with the help of the European Union on January 8. This event was attended by renowned cheesemongerOKis Robin and chef Stefu Santoso.

The chefs, cheese distributors, and restaurant owners meet to dive into the French cheese world through master classes and an interesting taste experience.

The event also shows why French cheese is the main choice for every special event that offers a series of gastronomi adventures, diving in the world of stunning French cheese. The main goal is to ignite enthusiasm and bring the joy of French cheese to the hearts of the Indonesian people, as well as to foster a sense of pleasure and appreciation.

"Taking the European Full of Character to Indonesia is a very interesting journey for us. The growing curiosity of French cheese in Asia, especially in Indonesia, can indicate a flavor revolution coveted by the people of Indonesia. Offering interesting texture spectra, attractive aromas, and various amazing flavors, so that French cheese easily blends with the vibrant Asian culinary scene, adding a touch of economy and endless pleasure to each bite," said Emilie Martin, Managing Director, Asia Pacific at CNIEL in a statement. received by the media Tuesday, January 23.

In an event in Jakarta, Francois Robin will guide the audience to find out the secrets of French cheese that are not widely known. Here are 5 facts about attracting French cheese.

1. Europe is the largest milk producer in the world. France has many cattle farms of around 54,000 farms, mostly small with an average of 66 cows on each farm. In the world of French companies, there are about 3.6 million dairy cows that produce 24 billion liters of milk every year!

This achievement is the result of the hard efforts of the breeders, with 92% of their cows playing freely in the grass. The breeders show a strong commitment to ensuring the Health and happiness of their animals, thus contributing to the superior quality of milk which is proof of their dedication. With this large milk production, France exports 665,000 tons of cheese worldwide and that is a huge amount of cheese

2. France has a lot of types of cheese Everything is sorted into interesting groups depending on the method of production: there is soft cheese with bloomed skin, some raw presidential, cooked-presidential, blue cheese, processed cheese, and others. In addition, there are eight favorite cheeses that stole attention at this event, including Brie, Cameramt, olesan cheese, Emmental, Comté, Reblochon, Fourme d'Ambert, and Morbier.

3. The cutting cheese technique is important When slicing the cheese, doing it right, it will get the maximum results from that delicious block! Using the right knife for each cheese is key. The soft cheese uses a curved knife with two sides, while the denser cheese, like Comt\'e, prefers a flatter knife called 'Hachette'.

When cutting the cheese, an important tip to keep in mind is to distribute the cheese and its skin evenly to minimize waste. Take a round cheese example; cutting it like a pie from the center to the outside is a trick to minimize the rest of the food and the maximum feasibility!

4. Cheese, as a live product, requires the right air. Keju is like a small chameleon, it keeps changing, even in the refrigerator! To enjoy the deliciousness of this cream perfectly, respond to it as soon as possible. Get the cheese in its original packaging, especially if the cheese is in a wooden box covered in oil paper, paraffin paper, or cloth.

Another important consideration is that cheese tends to be sensitive to strong odors. Therefore, it is advisable not to store it near strong-flavoured foods. Exchange odors can lead to an unwanted combination of flavors. In addition, to get an optimal flavor experience, let the cheese adjust outside the refrigerator for approximately 20-30 minutes. This is to ensure cheese reaches its peak of feasibility when presented.

5. French cheese is very suitable combined with the beautiful taste of Indonesia The combination between French cheese and Indonesian spices extends as a charming taste adventure. For example, the Schememt cheese combined with turmeric, jintane, and pili beans, produces extraordinary culinary pleasure. Meanwhile, Emmental cheese takes an unexpected turn by partnering with cinnamon, capulaga, and clove spices, which introduces a touch of feel on the taste profile. Not only as a complement, French cheese also blends perfectly into Indonesian traditional dishes such as onde-onde and fried rice, increasing the culinary attraction to a higher level of feasibility.

Europe Full of Character provides an opportunity for Indonesians to dive into the French cheese world, find inspiration to combine it with Indonesian dishes, and enjoy the deliciousness it brings.