"Camembert", "Reblochon"... The tasty origin of our cheeses.
They adorn our plates and delight our palate, deliciously punctuating our meals. Their names are as varied as their flavors. Do you know where they come from?
The "petit-suisse" was baptized by a certain Charles Gervais who "by creating the brand ''Le Petit Suisse'', intended to pay homage to a Swiss cowherd from the canton of Vaud who had given him the recipe. .
Let's change scenery and go to Savoie where Reblochon reigns supreme. The name comes from the Savoyard re-blocher, designating the act of ''milk'' a second time, blocher, meaning ''pinch, milk''. The word is pronounced “reublochon” and not “roblochon”.
The famous camembert was first made in 1791 by Marie Fontaine, a farmer from the town of Camembert (Orne).
Sometimes the origin of certain names comes to us from other countries. Take the rigotte de Pelussin in the Rhône-Alpes region: its name comes from the Italian ricotta, "which has annealed".
Let's travel to Greece, where would you like some feta cheese ? This cheese, curdled in brine, takes its name from the Italian fetta, ''slice''.
Let's cross the Atlantic to North America where cheddar reigns, which has the consistency of a hard cheese and is made from cow's milk. In reality, this cheese is more European than it seems since it bears the name of an English village in Somerset, where it was born.
There are these cheeses that come from personalities and characters. Take boursin , this industrial cheese “belongs to Groupe Bel, producer of La Vache qui rit, but comes from a cheese factory created by François Boursin who gave his name to the brand in 1963.
