France, land of cheese
More than 1000 types of cheese are produced in France, 43 of which have the Appellation d’Origine Protégée (AOP) seal, a protected designation of origin and a guarantee that products were elaborated within a specific geographical area, using specialised methods and tradition.
Munster, from Alsace
Munster is a soft cheese. Participate in the transhumance, the seasonal movement of people with their livestock, each year in May: milk the cows and taste the traditional Munster soup with an Alsatian white wine, preferably a Gewurztraminer or Pinot Gris.
Cantal, from Auvergne
Cantal might well be the oldest cheese in the world! In the formerly volcanic massifs of the Puys, a road leads directly to the producers who make this cheese, which is best paired with a Pomerol, a Meursault or a sweet white wine.
Comté, from Jura
Produced in village "fruitières," or small cheese making farms, Comté is perfectly paired with yellow wine from Jura. This semi-firm cheese is the definite star of the Comté cheese route.
Cabécou, from Perigord
Small, round and soft, the Cabécou gets its name from the Occitan language, in which it means small goat. Eaten plain at cocktail time, or coated with honey or candied Perigord nuts, it can also be served warm and used for cooking, paired with a red wine from Bergerac or Cahors.
Roquefort, from Aveyron
Roquefort is the oldest French AOC. Learn about the ripening process of this blue-veined cheese, unchanged since the 17th century, in the natural caves of Roquefort village. Serve your Roquefort with a slice of pear and a sweet wine, like Sauternes, Côteaux-du-Layon or Banyuls.
Epoisses, from Burgundy
This reddish-orange coloured soft cow milk cheese was born in the small village of Epoisses and is best savoured today with a Chablis, a Puligny-Montrachet or a
Marc de Bourgogne.
Ossau-Iraty, from the Pyrenees
The Ossau-Iraty AOC gets its name from the Ossau Valley in Béarn and the Iraty Massif in the Basque Country. On the Ossau-Iraty cheese route, meet the producers and taste the cheese with a black cherry jam and a glass of red Irouleguy or Saint-Mont.
Camembert, from Normandy
The Camembert Museum in Vimoutiers explains the cheese-making process and has thousands of Camembert cheese box labels on display. As for pairing, nothing goes better with this than a glass of unsweetened Norman cider!
Reblochon, from Savoy
This raw milk cheese is the star of Savoy cheese platters and tartiflette, a tasty local specialty made with potatoes, lardon, onion and cheese. Pair Reblochon with a wine from Savoy, an Apremont, Roussette or Chignin-Bergeron.
Brocciu, from Corsica
Corsica's national cheese, Brocciu is made from sheep's milk whey. It can be eaten plain or used in a number of Corsican dishes: salty (like omelettes or cannelloni), and sweet (like the local dessert, fiadone). It is best paired with a wine from Ajaccio or a Patrimonio.