Few French regions have such a wide variety of terroirs, landscapes, climates and influences from across the world. The PACA or Provence-Alpes-Côte d’Azur region stretches from the Mediterranean coast to the foothills of the Alps, with six départements: Bouches-du-Rhône, Var, Vaucluse, Alpes-Maritimes, Alpes-de-Haute-Provence and Hautes-Alpes. Given this geographical diversity, local production is distinguished by its variety. It is particularly in the Alps of Upper Provence that cow’s milk, used in all its forms, is treasured as a precious ingredient in everyday foods. The dairy produce of this region is essentially famed for its production of cheese, which is less prestigious here than in other regions of France, but is just as flavoursome. Cheeses have a regional flavour: Banon and Brousse du Rove are wonderful served with herbs and rosé from Provence.