6/20/18 – French Cheeses Deux


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

We are finally caught up with today’s post, so here’s a review of a recent question:

LearnedLeague precedent (LL77, MD9) – What word, the name of small town in the French Seine-Maritime region where its namesake soft cheese is made, is redacted in this image?
Dang. My nonchalantness for bagels has hurt me. Despite my better judgment, I put brie. Brie is definitely a soft cheese from France, but I knew that probably wasn’t right. Brie seems too easy for this question, brie definitely sold in round shapes, and “brie” is too short of a word to be obscured by the black boxes. But then again, that might just be a double reverse psychology. It wasn’t. The correct answer “Neufchâtel” is actually that length. I am now 3 for 4 this season on Food and Drink questions.

Back in 2016, friend-of-the-show and French denizen Juliana Froggatt wrote about French cheeses, but now it looks like we need a sequel. Enjoy!

1. A commune in Normandy is the namesake of what soft, surface-ripened cow’s cheese, seen here? Similar to brie, this cheese was served to troops during WWI, and Salvador Dali was inspired by this cheese melting to create the clocks in “The Persistence of Memory”.

Question 1

2. The Alsace region of France is the home to what soft, cow’s milk cheese, that is often flavored with cumin and caraway. It’s known for its smell.

Question 2

3.  Produced in Burgundy, what pungent soft cheese seen here is brine-washed and was named as the “king of all cheeses” by food critic and cheese namesake Jean Anthelme Brillat-Savarin.

Question 3

4. Developed around 1960, name the cheese here, which is now a brand name once owned by Unilever, that is a triple cream cheese which is flavored with herbs and garlic. This cheese is often paired with a dry, white wine.

Question 4

5. French onion soup, croque-monsieur, and veal cordon bleu are three dishes that traditionally use what cheese, seen here?

Question 5



1. Camembert
2. Munster / Muenster
3. Époisses
4. Boursin
5. Gruyère


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