McDonald’s France Gets Non-Processed Cheese
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Le Big Mac François is placating picky-palate diners. For a limited time only, McDonald’s France will be upgrading three of its burgers to delicacy status. The newly revamped beef patties will be sandwiched between crispy, flour-dusted baguettes, but the real dish is in the cheese. According to Eater, McDo’s (that’s the French equivalent to America’s affectionate “Mickey D’s”) will be melting three quality fromages as part of the February 15 to March 27 promotion.
The three new cheeses–Cantal, Fourme D’Ambert, and Saint-Nectaire (with a fourth generic chevre)–are AOC-certified, which in France is no stinky feat. The Appellation d’origine contrôlée, or “controlled designation of origin,” is France’s food certification system for its agricultural products, including breads, wines, and cheeses. All are certified under the government. Under the AOC, all products must be at least partially aged and created under regionally-designated producers. AOC-certification, therefore, implies that these new McDonald’s cheeses will have passed a rigorous set of guidelines, putting some quality into those Happy Meals.
Let’s break them down by taste:
Cantal - Known as “the French Cheddar,” this baby has been around forever. According to Gourmet Sleuth, it was first sampled by the Ancient Romans nearly 2,000 years ago (though it’s making its debut in hamburger form) and gets its name from the French administrative region of Auvergne. In spite of its nickname, don’t expect it to taste similar to American Cheddar–the ingredients and texture are different Sleuth reports.
Fourme D’Ambert - Another one of France’s oldies but goodies, the Fourme D’Ambert is gooey, compact, and mild in flavor. Gourmet Sleuth recommends it with a glass of red wine.
Saint-Nectaire - Also from the Auvergne mountains region, this crumbly white cheese has a pungent flavor says Fromages.com. Gourmet Sleuth adds it contains “distinctive veins of blue mold.” Don’t let that deter you–its aging process takes place in old wine cellars, and its certification guarantees its distinction.
Chevre - The most generic choice. In France, it simply means goat cheese. Still, it’s better than that current no-name processed stuff.
However you prefer your cheese, these new picks are nothing to turn your nose up about. Except, maybe that while the French are being treated with baguettes and fancy cheddar, American McDonald’s expects its customers to be ecstatic when they get a reprieve from slimy pink meat.
