Cheese is one of the major elements of authentic French culture. Each region, indeed almost every village or city, has its cheese which makes the pride of the area, as well as its wine.

 

With over 500 cheeses available, France is indisputably the country of cheese. There is an almost endless variety of cheese in France from the very mild to the quite strong. There are cheeses for every mood, liking and budget.

Although modern technology is used throughout France to produce cheese, French cheese makers have retained their skills and craft. Many French cheeses (39) have the prized "Appellation d'Origine Contrôlée" (AOC) status. This means that the cheese has been made in accordance with strict regulations, and more particularly originates from a specific region.

There are three main types of cheeses: cow's milk cheeses, goat's milk cheeses and sheep's milk cheeses. Because of the amazing number of cheeses, there many others adjectives describing the texture and taste of French cheeses.

Let's quote fresh, soft-white, natural-rind, washed-rind, semi-soft, hard and blue. Some cheeses are emblematic of French culture and gastronomy. It will be a shame to come in France without tasting Roquefort, Camembert, Brie, Epoisses, Reblochon, Comté…

Nothing goes better with cheese than fresh bread and local wine. French cheeses heavenly blend with French wines. The best is often the simplest: local cheese has to be blend with local wine. Moreover, cheese can be cooked: tarts with goat's milk cheese or Maroille, tartiflette or raclette are delicious French specialities with cheese.

You can also enjoy succulent cheeses in some of the most beautiful villages of France: Cabecou from Autoire or Loubressac, oak's milk cheese from Balazuc or Minerve, Comté from Château-Chalon, Tomme from Sixt-Fer-à-Cheval, and so on.

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