If you think cheese is the biggest staple of the French diet, think again. Here in France, le yaourt (yah-OOrt) is consumed morning, noon and night. Either for breakfast, as a dessert at lunch or dinner, and even as a snack, although probably not more than once or twice a day at most.
The variety of yoghurts on offer was one of the biggest differences I noticed when we moved to France. The category takes up an entire aisle in the grocery store – both sides. Strictly speaking, however, this part of the dairy section offers not just yoghurt but other ‘produits laitiers’ (dairy products) and alternative desserts from soy and lactose-free vegetal sources.
Another difference is that yoghurt in France is almost exclusively sold in individual servings — pots de yaourt — rather than the family-size containers in North America.
French yoghurt is traditionally made from cow’s milk. You will also find variations made with goat’s milk (chèvre) and sheep’s milk (brebis). Sheep’s milk yoghurts are most often referred to as Greek-style or ‘à la grecque’ (although not all so-called ‘Greek’ yoghurts are made of sheep’s milk). The best ones are thicker and more sour-tasting (my favourite — yum!). Most varieties of yoghurts also come in non-fat or ‘0%’ versions, accounting for its own section on the dairy aisle.
The French also enjoy ‘fromage blanc’: literally ‘white cheese’ or quark, which is similar to ricotta or cottage cheese but without any visible curd. It belongs to a family of fresh cheeses that are similar to yoghurt such as faisselle and the thicker, richer petit suisse. Fromage blanc is often served for dessert with fruit compote or a simple spoonful of sugar. In restaurants, it sometimes comes in a little puddle of crème fraîche.
In France, yoghurt must adhere to strict regulatory guidelines in order to be labelled as such. It is made of milk that is fermented by two types of bacteria: lactobacillus bulgaricus and streptococcus thermophilus. While they sound less than appealing, those are the little guys that do all the work for our gut by pre-digesting the milk proteins and making them more easily assimilated in the body. (More details in French here: https://www.europe1.fr/societe/le-yaourt-est-il-vraiment-si-bon-pour-la-sante-3625073)
Yoghurt is undeniably a key part of the diet here. French kids don’t drink milk, or at least not much. They get their calcium from yoghurt and cheese. My kids grew up and thrived on a steady diet of yoghurt and petits suisses.
Now my daughter is vegan, and I have recently discovered some tasty dairy alternatives made with almonds (not great for the planet, but alas…). I am not a fan of soy, but I do support dairy alternatives for dietary and moral reasons that each of us must decide for ourselves. Clearly, it is a trendy new category taking up more space in French dairy cases.
As for me, I am a die-hard yoghurt fan. Each morning, I have a plain, probiotic yoghurt for breakfast with fruit and nuts. My evening indulgences often include a Greek-style low-fat yogurt with a bit of fruit or honey. Unless, of course, I go for ice cream. But that’s another story!
How do you like your yoghurt – or not?
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