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Cheese in France
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Cheese words to know
Le fromage = Cheese
Le fromagerie = cheese shop
Lait cru = non pasturised milk (cru = raw)
Lait pasteurisé = pasteurized mil
Le caillage = the result after applying pressure to the cheeses
Fromage de vache = cow's milk cheese
Fromage de chèvre=goat's milk cheese
Fromage de brebie= ewe's milk cheese
Fromage blue= Blue cheese
Many regions of France have their own regional cheeses, Normandy for
example is very well know for the famous Camembert cheese. There are hundreds
of different cheese names and each one has a unique taste and method of
fabrication.
Information about different cheese
Cheese map
of France showing the main cheese production towns in France.
Natural skinned cows milk cheese:
Brie de Melun: Normally has a diameter of 24 cm and 3
cm thick. Best all year except in the spring time. It is slightly stronger
than most bries and has a darker yellow look.
Natural skinned goat milk cheese:
Chavignol-Sancerre: This is a real treat, and not to
miss if you visit the Loire region of France. This cheese is tradionally
served hot on toast, if you drink the local white wine from Sancerre,
it's just perfection!
General information about French cheese
Regional cheese
Village names
Companies that produce cheese
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