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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne



FRENCH CHEESE
France is the only country in the world that can propose, month after month, cheese boards containing completely different varieties. All year long, by consulting the pages of this site, you will be able to verify the truth of this statement.
No doubt you already know Camembert, Brie or Roquefort. But have you ever tasted l’Ecir de l’Aubrac, l’Ossau-Iraty or, let us suggest, Crayeux de Roncq? Behind these wonderful names lie very specific regions and areas of France where the inhabitants have over the centuries preserved their cultivation and traditions.
These traditions go back to the Middle Ages, explains Jean-Robert Pitte, Professor of history at the Sorbonne: France was inward looking, its commercial contacts to the outside were rare. In this context, most cheese production was consumed locally.
This explains the extraordinary diversity of cheese produced from the different regions. From the rich alpine meadows of the Savoye to the lusty hedged-in pastures of Normandie, to the great humid plains of the north, to the sun- drenched rolling hills of Provence. Tourists are always surprised by the diversity and richness of our regions and the variation in our climate…La belle France.
Most people know General de Gaulle’s famous joke : “How can one govern a country where one can find as many different cheeses as days in the year.” Honestly, no one knows exactly how many cheeses are produced in France. The different recipes extend to infinity. Consider the following: the type of milk employed (cow, goat, ewe…), the differences in rind or crust (soft pates with a wrinkled crust as we know from Camembert , the washed rind of Munster, the spotted pâte of Roquefort…), when they are eaten (fresh, or after extended maturity….), the different ways of maturing the cheese (in charcoal ashes, flavoured with aromatics, or soaked in l’eau de vie…), etc …. The French cheese maker has never lacked imagination for stimulating our taste.


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