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Wednesday, May 5, 2010

Don't Sound Like a Tool: How to Pronounce French Cheeses

Posted By on Wed, May 5, 2010 at 1:04 PM

hed_no_tool.jpg
Don't Sound Like a Tool is SFoodie's series of audio

pronunciation guides to sort-of-common-but-not-obvious words we

keep

encountering on wine lists and menus. No more shame, no more pointing,

no more godawful imitations of a language you don't speak.

Nothing sounds more pretentious than an American trying too hard to sound like Daniel Auteuil. And nothing calls out the differences between French- and English-speaking tongues as much as words like "Vacherin" or "Bleu d'Auvergne." But no one should let a little word like "Chaource" frighten them off from eating this: 
 

click to enlarge Chaource. Say it with us: shah-OORSE. - CHRISTOPHE ALARY/FLICKR

We at SFoodie believe there is a middle way to pronounce cheese

names with French vowels and American consonants. Listen, repeat, and then head to Say Cheese (856 Cole, 665-5020) for an advanced practice session.

Oft-Mangled French Cheeses (click to hear our audio pronunciation guide):
(thanks to the Rainbow Grocery cheese staff for advice on "Ossau-Iraty")
Bleu d'Auvergne


Brillat-Savarin


Cabecou


Chaource


Comté
Crottin


Époisses

Morbier

Ossau-Iraty


Pont-l'Évêque


Reblochon

Roquefort

Saint-Nectaire


Tomme de Savoie


Vacherin

Follow us on Twitter: @SFoodie. Follow

me at @JonKauffman.

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Jonathan Kauffman

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