Here cheese is taken very seriously, many a meal is passed discussing the merits of one particular variety or another, and what elaborate process the producer had to go through to get this particular cheese to the table.

There is good reason for the reputation of French cheese. While many cheeses in the world have become over bland with the introduction of more mechanical techniques of production, the finer French cheese have avoided this to some degree, in part by introducing the AOC (protected name and methods) for cheeses, much as they have for wines.

Almost every market will almost always have a cheese stall or two, offering a bewildering array of local and exotic cheese, each in their way magnificent. All I can suggest is that you is visit us and try some, because the best cheeses really are the locally produced, locally sold, varieties. But enough snobbery.

Making up your cheese board is not so easy because you need to find a balance.
Ideally, you need to have all the main sorts of different "cheeses" (we are proud to say
that we have a different cheese for each day of the year). 

Cheese is usually presented on a wooden board with special service settings accompanied by a good bottle of Burgundy or Bordeaux red wine ; cheese and red wine are famous for highly valuing each others' flavour.

THE CLASSIC CHEESE BOARD:

- Camembert is our national cheese, if there is one… It is simply made of cow milk, and tastes far better when creamy, so let it outside of the fridge for a few hours
before serving so that you make it softer.
- Brie cheese could be commented the same way.
- Goat's milk cheese : this is excellent and will be the allied of most good red wines because it brings out their flavor. Goat's milk cheese can be very dry, fresh or creamy ; prefer a medium dry one.
- Ewe's milk cheese : Roquefort is our most famous, but we have many others in France which can be hard or soft cheese. The flavor is very authentic but sometimes too powerful for "non-initiated" people. Be aware too that it can spoil some very good red wine for the same reason.
- Cooked cheese : it is not the most tasty, but you always need one on your board for those who like it.
- Fromage frais : just as above, many people are fond of fromage frais and appreciate to have this choice on your cheese board, or just by itself after a heavy meal.

MY VARIATION:

It is always appreciated if you serve a lettuce with your cheeses. Of course, serve your salad with a French vinaigrette. Obviously you must not forget French bread