Formages

Formages is a French term that translates to "cheeses" in English. It broadly refers to the vast and diverse category of dairy products made from milk, typically from cows, goats, or sheep. The production of formages involves coagulating milk protein, usually by the addition of rennet or an acidic substance, and then separating the curds from the whey. The curds are then processed in various ways, including pressing, salting, and aging, to create the wide array of textures, flavors, and aromas characteristic of different cheeses.

The world of formages is incredibly rich, with thousands of varieties produced globally, each reflecting unique local traditions, ingredients, and aging techniques. French formages, in particular, are renowned for their complexity and quality, with iconic examples like Brie, Camembert, Roquefort, and Comté. Formages can be categorized in many ways, including by their milk source, fat content, moisture level, texture (soft, semi-hard, hard), and aging period. They are a staple in many cuisines, enjoyed on their own, as part of meals, or as ingredients in various culinary preparations. Understanding formages involves appreciating the craft of cheesemaking and the sensory experience of tasting and pairing these culinary creations.