Transcript Diapositive 1 - Collège Les Bouvets

By Monica
Formerly the term "cheese" served for
indicating the products which were
available locally and which limited
themselves to some variety show native
of a region or even a single village.
Cheese is a solid food made from the milk of
cows, goats, sheep, and other mammals.
Cheese is made by curdling milk using a
combination of rennet and acidification.
Bacteria acidify the milk and play a role in
defining the texture and flavor of most
cheeses.
HERE YOU CAN SEE SOME FRENCH CHEESE:
Chèvre
Roquefort
Brie de Meaux
Comté
Camembert
Munster
Bleu d'Auvergne
Crottin de Chavignol
French can also eat cheese with
other cooks like : Pizzas, Pastas,
Eggs ( Eggs blurred in the cheese),
Salads, Soups, etc.
But they can also eat cheese with
other foods like: Foam in the white
cheese or Cabbages in crown
stuffed
In France, people eat cheese
normaly after their at the end of
meal.
We can say that we consume
the cheese as much as a
dessert.
The wine belongs to the national history• Alsace
and forged an art of living bound to the • Bordeaux
table: from Alsace to Roussillon, of
• Champagne
Provence in the region of Nantes, the • Corse
vineyard is present in a big part of the •Côte de Rhône
country. It is also a key sector of the
• Languedoceconomy. The consumption per capita inRoussillon
France, although in important decline, • Loire
stays the first one of the world, and the • Provence
exports allowed to compensate for the • Sud Ouest
considerable decrease of outlets on the •Bourgogne
internal market. France has finally, by
spreading its vines as its know-how, to
shape the world vine growing.
In the next slide you can see the map of
the French regions which made Wine :
Nowadays, about 1000 compounds are identified in a wine.
The water represents 85 to 90 % of the wine.
The second constituent is the éthilique acid of which the tartaric acid which is
characteristic of the grape.
The mineral composition of the wine is
original because we find some potassium,
calcium, magnesium, sodium, iron,
sulfates, phosphors there, which are very
important for the body. It is surprising to
notice that the concentration of amino
acids gets closer to that observed in
human blood!
The wine contains the vitamins of the group B and
mainly the vitamin P which strengthens the wall of the
blood capillaries.
In a wine bottle of Bordeaux, there are
approximately 680 calories.
Thus a usual wine-tasting glass contains
50 calories. It is as much as an apple!
In France, people can eat Cheese with
Wine  in the other slides you can see
some cheese with their wine:
FOR EXAMPLE HERE YOU CAN SEE SOME COW CHEESE WITH WINE WHICH
ADULT CAN DRINK WITH IT
Cheese of Cow
Chablis
Coulommiers
Red wine of Bordeaux, official
lists of Rhone or Languedoc.
Sauvignon white for a white wine.
Beaufort
Boursin
dry White wine (Sancerre)
fruity Red wine
(Beaujolais)
Brie de Meaux
Champagne
Bordeaux red
Burgundy red
Camembert
Chaource
Comté
Bordeaux red
Beaujolais
Champagne
Sancerre
Chablis
dry White wine (Sancerre)
Light red wine (Beaujolais)
yellow Wine of Jura
White wine of Bourgogne
Sweet wine ( Sauternes)
Marc de Bourgogne
Epoisses
Livarot
Munster
Pomerol
Tokay of Alsace
Beer!
Gewürztraminer
Strong Red wine (Côte-Rotie or
Chateauneuf-du-Pape)
Pont l'Eveque
Red wine: Pinot Black, Pomerol or
Saint-Emilion
Reblochon
White wine of Savoy
Red wine (Beaujolais)
Fruity
AND HERE YOU CAN SEE SOME GOAT’S, EWE AND BLUE CHEESE WITH WINE
WHICH ADULT
CAN DRINK WITH IT
Goat's Cheese
Banon
Sweet wine of Pinkish
dessert of Provence
Cheese of Ewe
Ossau-Iraty
Chabichou du White wine of the Loire
Poitou
(Sancerre or Pouilly-smoked)
Chèvre
White wine of the Loire
(Sancerre or Pouilly-smoked)
Merlot
Jurançon
White Graves
Sweet wine (Muscat, Pout ou
Sauternes)
Roquefort
Blue
Crottin de
Chavignol
Valencay
White wine of the Loire
(Sancerre or Pouilly-smoked)
Sauvignon Blanc
Bleu d'Auvergne
Sancerre or Chablis
Sweet wine (Port or
Sauternes)
strong Red wine (Cahors
or Coast(Ribs) of the
Rhône)