French Cheeses

I recently asked for ideas for my next article and someone suggested I write about French cheese. The history of French cheesemaking is age-old! Human consumption of milk dates back to the first farms from 11,000 to 6,000 B.C. depending on the region of the world. In fact, cheese production can be traced back to 2500 B.C. with the first curd moulds discovered in Mesopotamia as well as on Sumerian bas-reliefs.

A good cheese-usually along with wine- is one of the important elements of a French meal. So it’s fair to say the French truly have a passion for cheese. They have been eating it for so long that they cannot imagine life without it. It’s a part of their culinary culture and lifestyle.

Cheese is eaten in moderation in France. It’s quality as opposed to quantity. Eating a little high quality cheese after your main meal will allow you to feel more satisfied, resulting in eating less cheese.

As you would expect, specific cheeses come from specific areas of France. Some of the smellier ones are creamy cow’s milk cheeses that have been a favorite of dairy connoisseurs from the 12th century when they were created by monks in Normandy. This includes Brie and Camembert. Another favorite, Port Salut, comes from the Loire river valley area. Other famous French cheeses include Roquefort, made from ewes, which comes from the town of Roquefort in southern France and Buche de Chèvre (goat cheese) from the Loire river valley. In the Basque area of the Pyrenees in southern France, you can find a very strong cheese called Le Petit Basque made from sheep. When my brother served it to Elizabeth and me, we had to eat it with a fruit preserve. Then it was delicious.

As always with cheese, don’t forget the baguette!

Bon Appetit,
Alain Guichard