Produced for over 1,000 years in France, you might say Fourme d’Ambert has passed the test of time.
What did the Comté wedge say to the crafty microbrew? “Comté papa.”
The holes in Emmental are called eyes, and we think they’re for you.
Monks made the first Epoisses. You’d make good cheese too if your boss were omnipresent.
It may come from a harsh volcanic terroir, but Bleu d’Auvergne’s creamy texture is anything but.
With a strong aroma and a full-bodied flavor, some say Pont l’Évêque smells like a whiff of the Norman countryside.
The recipe for Camembert was rescued by a fleeing priest, no wonder some say it smells like God’s feet.
When Charlemagne first tasted Brie he loved
it so much he demanded two cartloads.
Nutty but also fruity, Mimolette is a hard cheese with a French accent. That is, it’s deliciously complex.
Looking for the crème de la crème? Triple crème is the creamist soft rind cheese on earth.
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