When did the French develop so much cheese?

The story I'd heard was that it was developed by Indian immigrants to Britain. But I have no idea how accurate such a notion is.

fasquardon
A mix of both from what I understand. Adaptation of native cuisine to suit British palates as well as adaptation of British cuisine to fit Indian style.
 

Zen9

Banned
A question struck me recently:
Many Western European nations have a few variants of cheese, even the most food impoverished nations like England has a couple passable cheeses.

But then the French come along and have hundreds of cheeses, with many differences between each of them. It seems rather unique.

Any idea why and when this was developed?

UK is home to huge variety of cheeses. You are sadly misinformed.
 
In relation to the above, I've been told (although I can't vouch for the veracity of the claim) that what we think of as "Indian" food actually originated as British-in-India food, i.e., the food eaten by British colonial administrators in India, as a sort of equivalent to British stews and casseroles made from local ingredients.

It's a bit of a moving target as I'd understand it.

In the twilight of the Raj and the immediate end of empire (50s-60s), probably as you describe. In the 70s-80s, more an interpretation by Bengali restaurateurs of India's broad cuisine (with many invented dishes, and dishes given names from and inspired by Mughal courtly dishes from India and across India but loosely so in the facts of their preparation). In the 00s-10s increasingly something different again with clear aromatics beyond chilli heat and sometimes at the expense of chilli heat (initially the weakest link between "British" Indian and the real cuisine) becoming more prominent while recipes with rich and heavy gravies and starch are de-emphasized (initially the closest resemblance between "British" Indian and the real cuisine). And at no stage does any of the former ever go away, and its all adding to and elaborating all the time (plus some odd re-imports occur, like late 19th century British naval curries, in almost all the facts of their preparation and spicing, coming back via a Japanese detour).
 
It's a bit of a moving target as I'd understand it.

In the twilight of the Raj and the immediate end of empire (50s-60s), probably as you describe. In the 70s-80s, more an interpretation by Bengali restaurateurs of India's broad cuisine (with many invented dishes, and dishes given names from and inspired by Mughal courtly dishes from India and across India but loosely so in the facts of their preparation). In the 00s-10s increasingly something different again with clear aromatics beyond chilli heat and sometimes at the expense of chilli heat (initially the weakest link between "British" Indian and the real cuisine) becoming more prominent while recipes with rich and heavy gravies and starch are de-emphasized (initially the closest resemblance between "British" Indian and the real cuisine). And at no stage does any of the former ever go away, and its all adding to and elaborating all the time (plus some odd re-imports occur, like late 19th century British naval curries, in almost all the facts of their preparation and spicing, coming back via a Japanese detour).
Culinary history is quite interesting. Whenever i see a documentary or program that touches on the meals people ate im almost always riveted
 
Well, I have never seen as many British cheeses in British shops as I have seen French cheeses in French shops.
That comes from several years living in the UK as well as Ireland. I can take comparative photographs this weekend. The only place where you could find anything flavourful was a local butcher who happened to have Stinking Bishop.

It's telling that when you get cheese platter in England you often don't get English cheese, at least not in the several places where I have been. English relish and crackers are good, Fish and Chips are good, but cheese is less flavourful, at least in the varieties commonly available

It should be said that French people don't eat British cheese, doesn't necesarry have anything to do with quality. France do have a high degree of culinary nationalism, so if the French customers are unwilling to buy English cheese, because they "know" it's a inferior product, well in that case shops won't sell them.
 
What were you told?
Where did you go to eat, what did you eat, and how much were you spending?
I remember when I was there several years ago we got served lasagna at one point, or at least something similar. It had absolutely no taste at all. Completely and totally bland, which is a truly remarkable achievement.

Having no flavor was a massive improvement over lasagna with taste but that’s not the point.
 
It should be said that French people don't eat British cheese, doesn't necesarry have anything to do with quality. France do have a high degree of culinary nationalism, so if the French customers are unwilling to buy English cheese, because they "know" it's a inferior product, well in that case shops won't sell them.
I was not talking about British cheeses but foreign cheeses. So stuff like Italian and Spanish. British cheeses are frankly unremarkable compared to Latin ones. Cheddar is like a very young mimolette

So I went to Selfridges earlier and counted 12 different British cheeses, haven't tasted them but it's a start.

Extending the subject a bit, I never heard of North African cheeses, it surprises me
 
I remember when I was there several years ago we got served lasagna at one point, or at least something similar. It had absolutely no taste at all. Completely and totally bland, which is a truly remarkable achievement.

Having no flavor was a massive improvement over lasagna with taste but that’s not the point.
I'm assuming that was at a pub? Or perhaps one of Jamie's "restaurants"?
Did you eat anything else?
 

Zen9

Banned
While industrialisation might be blamed for many thinge it's not the major culprit in damaging the reputation of British cuisine and Artisan foodstuffs.
And in fact the rising wealth of the UK drove Artisan production.
The first to do so.
Italy and France are in fact not the pioneers of this.
Much as Parma Ham...air dried ham is first recorded as a recipe in a Welsh monastery.

Rather war.
World Wars and the necessities of logistics and food production did the damage.
Feeding armies , and nutritional science are deeply entwined.

Making cheese is wasteful of milk.
So during WWII, all cheese varieties were effectively ended and 'government cheese' (possibly Victory Cheese) was all that was officially available.
Though under the counter things were available. ....for a price.

Couple this with say your first foreigners impression of the British possibly being seen eating Navy or Army rations.......
Well you can imagine.

When I have been on holiday in Spain the hotel food is extremely bland and cakes...remeniscent of the end of sugar rationing in bring sweet but lacking any real flavour.

Odd since the restaurants are better. ...but not much better.
 
Culinary history is quite interesting. Whenever i see a documentary or program that touches on the meals people ate im almost always riveted
The 1747 edition of The Art of Cookery made Plain and Easy contains a recipe "To make a curry the Indian way".
(It was also a bestseller in the 13 Colonies and its appeal survived the American War of Independence, with copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.)

It can also be found in Charles Francatelli's The Modern Cook (1845), Queen Victoria was partial to his Chicken Korma, and Mrs Beeton's.

The first Curry House opened in London in 1810, although before this it was also served in Coffee Houses and a Gentleman would expect to find it on the menu at his Club.
 
Rather war.
World Wars and the necessities of logistics and food production did the damage.
Feeding armies , and nutritional science are deeply entwined.
I understand the reasoning, but then why wouldn't France and Italy be affected by rationing?
 

Zen9

Banned
Because the UK has been dependant on imported food since the late 1800's at least.

So another factor is what travels well.
Famously this is why Champagne has bubbles and why Sac and Sherry became popular.
As with Danish Bacon.
All transportable
 
Because the UK has been dependant on imported food since the late 1800's at least.

So another factor is what travels well.
Famously this is why Champagne has bubbles and why Sac and Sherry became popular.
As with Danish Bacon.
All transportable
Interestingly the bubbles of Champagne were usually added in England. Iirc it began as a way to pep up inferior French white wine.
 
I understand the reasoning, but then why wouldn't France and Italy be affected by rationing?

Both were much more rural, had lest strict rationing (when they had rationing at all) and grew most of their own food. Further, Britain had rationing from the start of WW2 to 1954.

I also suspect that the positive side of WW2 rationing had a big impact as well. The rationing period was a high point in the quality of British nutrition, especially for poorer Britons. So working with war-time recipes was a good way to ensure your children were getting fed right (and things that were common during the war remain cheap even today).

fasquardon
 
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