A Conversation with Cheese Expert Emily Monaco

Cheese is one of the glories of French cuisine, but choosing among hundreds of French cheeses can be intimidating. If you have ever been to a French restaurant where they wheel out a big “chariot” covered with dozens of cheeses, and ask you to pick what you’d like, you know what I mean.

To learn more about French cheese and cheese etiquette, I spoke to expert Emily Monaco, an American who has lived in Paris since 2007. Her obsession with all things delicious – but especially cheese – has led her to build a career giving food tours of Paris’s Marais district with Paris by Mouth. She also writes about food and drink for publications including The Wall Street Journal, the BBC, and EatingWell.

Learn more about cheese in this fascinating interview in France Today!

Easy Elegance–How to Prepare a Cheese Course

Nothing dresses up a meal like a cheese course. It’s classically French and who doesn’t love a meal à la française? But many of us don’t serve a cheese course because it’s intimidating. How many cheeses should I get? What kind? And what do I serve with them?

I’m here to help. I spoke to Patricia Hughes-O’Brien, the head of the cheese department at Draeger’s Market, a gourmet food store that’s been serving the San Francisco Bay Area since 1903. She shared her advice on how to present a beautiful cheese course that’s easy and fun to put together (and to eat).

Read all about it at Frenchly!

Gluten-Free in France

France is famous for its breads, like crusty baguettes, flaky croissants, and rich pain au chocolat. The best! But what if you live a gluten-free life? Can you still visit la belle France?

Bien sûr! France has plenty of gluten-free (GF) options, whether you are dining out or cooking in. Here are some pointers to get you started.

Read about how to live GF in France at Frenchly.  Bon appétit !

Cheesy Lessons

Photo by MaxStraeten at Morguefile.com

The Good Life France is a great blog about all things French. They also do a quarterly magazine – check out the current issue for my article on what I’ve learned about French cheese (page 88.)  You can also enter your name to win a copy of my book (page 86.)

You can check out the magazine here

My First Cheese Course

Ladies first! But be careful who you trust.


My wife Val and I had just moved to Switzerland, to the French-speaking canton of Neuchâtel. Switzerland is a beautiful and civilized country, but it was still a shock – new jobs, new language, new customs. Who knew that you had to buy special “weasel insurance” for your car?

After a month of settling into our jobs, we were pleased to see a long weekend coming up. “Let’s go somewhere!” we said to each other. “How about Burgundy?”

Burgundy was only a three-hour drive away, so off we went to visit the fabled vineyards and wineries. And why not try some fine dining while we were at it? After all, we had been subsisting mostly on frozen meals from the local Migros supermarket.

We booked a table at Le Cep, a famous restaurant in Beaune, which boasted a Michelin star. The meal started at 8pm and would go until almost midnight. Course after course of wonderful food arrived. We were stuffed! But then they wheeled out the cheese cart.

This was our first experience with a cheese course and Le Cep’s cart was the biggest we have ever seen, before or since. It looked like an aircraft carrier, topped with dozens of different cheeses. Without labels, of course.

The waiter indicated that we should choose what we would like. We were flummoxed, as our knowledge of cheese was very limited back then. Monterey Jack, Cheddar and Parmesan pretty much covered it.

Luckily for me, the lady chooses first in France. I would let Val sort it out and follow her lead.

Val, always clever, explained that we were new to this game and would the waiter please recommend a nice selection? Which he kindly did, choosing seven different cheeses and making a circle of them around her plate. He told Val that she should start with number one and work her way around to number seven.

I asked for the same selection and soon we were munching happily away. The cheeses were delicious! The first was a mild chevre and the others got progressively fuller-bodied.

Val eats faster than I do and she was the first to taste cheese number seven. She smiled with pleasure and said, “Oh, this is good. Take a big bite!”

I should have known better.

Have you ever eaten Époisses? It’s a cheese from Burgundy and incredibly strong. It’s usually described as “pungent” – now there’s a word! It sears the inside of your mouth so that you can’t taste anything else afterwords.

Yes, cheese number seven was an Époisses. This is definitely not something you take a big bite of.

I love Époisses now but let’s just say it’s an acquired taste. And I had not yet acquired it. So as I took a gigantic bite and started chewing, my eyes began watering and I urgently looked for a way to spit it out.

But here we were in Le Cep, an elegant Michelin-starred restaurant and that’s just not done. So I wiped my eyes and kept chewing while Val covered her mouth and tried not to giggle too loudly.

I survived that episode and we laugh about it today. And I got my revenge when we went to a wine tasting a few weeks later.

But that’s another story.

The Power of Cheese to Sway French Elections

runny-cheeseElections are different in France.

A few years ago my wife and I were there during the election for seats in the European Parliament. About a dozen political parties had slates of candidates running.

A few days before the election, the conservative party had a televised rally to fire up the troops and get out the vote. We decided to watch it, figuring it would give us insight into the important political issues of the day. Plus it would be good for our French.

Most of the speeches were boring, with the usual applause lines. There were shout-outs to dignitaries in the audience, potshots at the competition, promises to lead France boldly into the future. The crowd clapped politely but there wasn’t a lot of real enthusiasm.

Then things got exciting.

The final speaker was wrapping up his speech and wanted to go out on a high note. “We will work together with the European Union on initiatives like the electric car,” he thundered, “but we will defend ourselves against those bureaucrats in Brussels when it comes to important French interests like”…(dramatic pause)…”RAW MILK CHEESE!”

Suddenly, the crowd went wild, cheering and stamping their feet, throwing things in the air. It was like Charles de Gaulle had just liberated Paris from the Nazis or something.

My wife turned to me. “Did he really say raw milk cheese?” she asked. “That’s crazy!”

The next day we asked some French friends about this. It’s true, they said, and they were outraged. They explained that there was a move afoot to force cheese makers across Europe to pasteurize their milk. “This will make the cheese tasteless!” they cried. “Tasteless food – the English must be behind it! “

Sometimes it is in the most unlikely places that you find what really moves French hearts.

A few days later the results came in and the conservative party was the big winner. They far outperformed the pre-election polls.

Never underestimate the power of cheese.