- 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’ knowhow refines its character. Matching France’s diverse image and geography, the manufacturing technique is equally as individual for each cheese.
There are many ways to eat cheese : as a 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 multiplicity of shapes, textures, colors and flavors.