Solène Leroux 3:00 p.m., December 23, 2021

Invited from Europe Midi, the best worker in France Marc Janin gave his advice to Romain Desarbres on choosing the right cheeses for his Christmas table.

How many cheeses should I put in?

What types?

If you still have some doubts, the Jura cheese maker explains everything about Europe 1.

Europe Midi gives you its gastronomic advice for your end-of-year meals.

Today, Romain Desarbres was talking to Marc Janin, one of the greatest cheese makers in France.

He was crowned best dairy worker in France in 2015, and he is a cheese maker in Champagnole, in the Jura.

Which cheeses to choose for a festive table?

“I like to offer a truly tailor-made tray to my clients,” explains the worker.

"When the customer comes to the store, he will give us clues and we will support him in his choice."

For the craftsman, this makes it possible to see "the textures, the colors, the families of cheeses ... whatever the customer likes or dislikes".

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The question of quantity and diversity often comes up when putting together a cheese board.

However, "there is no minimum quantity", assures Marc Janin: "You need diversity, families and different colors ... Usually five or six kinds of cheese is not bad."

To vary the pleasures, you can also have fun making a sort of cheese Tour de France, for example by associating the Jura with an Auvergne cheese.

Focus on foreign cheeses

"At the moment, the Jura custom-made tray has a good piece of Comté", adds the cheese maker.

"We have four types and it really allows you to choose the county that suits the tastes of the client. Then, we often have a piece of Morbier also because it is the second Jura cheese, a softer paste, something fairly tender, fairly tender. "

>> REPLAY -

 Why do we love cheese so much?

However, even if "we have the most beautiful cheese board in the world in France" as Marc Janin specifies, we should not hesitate to go for foreign cheeses.

And no need to go very far: the other side of the Alps is enough.

"I still try to get my customers out of our French panel a bit," assures the creamer-affineur.

"I offer them a

testun de Barolo

, a cheese from northern Italy", which is a mixture of goat and cow's milk, "matured in Barolo".

A "rather particular" choice, which "gives a nice intensity to the cheese".

Cheesemakers are full of good ideas, don't hesitate to consult them for your holiday meals.