Cook's Illustrated Framed Print: French Cheeses

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork. All pieces come framed, matted, and ready to hang and enjoy for years to come.

Many French cheeses are subject to very strict production regulations, as governed by the Appellation d’Origine Contrôlée (AOC). Both Camembert and Brie de Meaux are made from cow’s milk. Tangy and musky, Camembert should be very creamy when fully ripe; Brie de Meaux has a richer flavor and more compact texture. Epoisses is also made from cow’s milk. Its odor can be quite pungent, but the flavor is smooth and nutty. Morbier, another cow’s milk cheese, has a distinctive line of edible vegetable ash. Comté is a semifirm cow’s milk cheese with a sweet, nutty flavor. Roquefort, a creamy blue cheese made from sheep’s milk, is aged in caves. Valençay is a fresh goat cheese in a distinctive pyramid shape; it is tart and bright in flavor. Although not AOC labeled, many other French cheeses are of equal quality. The diminutive Crottin de Champcol is a goat cheese eaten fresh or aged. St. Agur, a cow’s milk blue, is milder than Roquefort and very creamy. Tomme de Savoie is a cow’s milk cheese with a thick rind and a semifirm, earthy interior. Brebis, a sheep’s milk cheese, is firm and mildly nutty.