🧑🤝🧑 French
Also known as: French people
Hundreds of cheese varieties: Camembert, Roquefort, Brie, Comté.
France has one of the richest cheese cultures in the world: hundreds of cheeses are made here from cow’s, sheep’s and goat’s milk. The variety reflects the landscape, from the wet pastures of Normandy to the Jura and Alps and the limestone plateaus of the south.
Roquefort, a blue sheep’s milk cheese, is aged in caves near the village of Roquefort-sur-Soulzon, where the noble mold grows. It is one of the first protected names in Europe. Camembert and Brie are soft, white-rind cow’s milk cheeses; Comté and Beaufort are hard cheeses from mountain dairies; chèvre is a family of goat cheeses.
In France cheese is a course of its own: it is served after the main course, with bread. Many cheeses are protected as designations of origin (AOP), which supports farmhouse cheesemaking.
What it includes
- Traditional products
How it connects to milk
🧑🤝🧑 French ← among ← 🧀 Camembert → made from → 🥛 Cow's milk → type of → 🥛 Milk
Links
- Where they live
- 🌍 Western Europe
- Traditional products
- 🧀 Roquefort, 🧀 Camembert
- Wine and milk
- 🏛️ The Climats, terroirs of Burgundy
Frequently asked questions
How many types of cheese are there in France?
Hundreds; the exact number depends on how you count the varieties.
What milk is Roquefort made from?
Sheep’s milk; the cheese is aged in the natural caves of Roquefort-sur-Soulzon.
What does AOP mean on cheese?
Protected Designation of Origin: the cheese was made in a specific area according to set rules.