From Alsace to Normandy, Brittany to the Pyrenees, from Provence to Corsica, each part of France has delicious products. In France, every cheese reveals a terroir. Behind every cheese is a dairy tradition. In addition, behind every cheese family is a special process. The cheese making technique, the weight, the shape, and finally, the maturation where its flavour is perfected, all depend on the particular quality of the milk and expertise.
What is cheese?
Cheese is a fermented product produced by coagulating certain milk proteins (caseins). Cheese can be fresh or matured, more or less rich in fat. A smooth Camembert, a strong Pont-l’Évêque, a tender Saint-Nectaire, a fruity Beaufort… There’s a cheese to suit everyone’s tastes and the food and cooking habits of different continents!