- French Cheeses
- Quality of cheese
- The French way of life
Cheese manufacturing is a story as much about men as it is about the land. The terroir is an essential part of the milk’s identity, and the locals’ know-how refines its character. Matching France’s diverse image and geography, the manufacturing technique is equally as individual for each cheese.
Cheese can be eaten in a number of ways: a as main ingredient for regional dishes (fondue, raclette, gratin, etc.), an accompaniment (grated cheese, etc.), or as a snack, it can easily be added to any dish, as-is or prepared. A cheese platter is as much about visual pleasure as it as about taste, playing with the mutiplicity of shapes, textures, colours and flavours.