About French Cheese

The French people see their cheese as a source of national pride, economic stability and a work of art. Through the years, the French people have refined the work of producing milk, extracting the curd and turning it into intense regional flavor. Its world-renowned quality and consistency are carefully monitored by the nation's affineurs---the men and women who look after cheese as it ages---making it a product that demands a healthy price. Tasting all the varieties of cheese France produces would be a full-time job.

History

Cheese has been around for thousands of years, probably first discovered when herdsmen accidentally left milk out in the sun. In France, it was the monasteries that began the great tradition that is French cheese. The monks took great care and pride in their cheese, being meticulous in their creation. They also experimented with the process, giving us the numerous varieties available today.

Economic Significance

Cheese is one of France's largest exports. Worldwide, connoisseurs have come to appreciate the skill and quality of the French cheese industry. For example, brie may be produced anywhere, but a brie with the "Produce of France" stamp denotes a certain standard, thereby demanding a higher price. Cheese has also been a staple of the French economy for hundreds of years.

Types of Cheese

There are close to 1,000 varieties of French cheese, made from cow, buffalo, sheep or goat's milk. Each region of the country proudly produces a different variety where their distinctive climate and vegetation creates a one-of-a-kind flavor. Some cheese have been aged in the same damp caves used for hundreds of years. For the blue varieties, it is the fungus found in only certain areas of France that give it the special flavor.

Production

Cheeses are born at dairies but refined to perfection by affinage---the art of aging a cheese. The aging or ripening of cheese is usually done on a more intimate level than a mass-production scale. The affineur cares for and loves each cheese round, adjusting moisture, temperature, rotation and aging until the cheese realizes its true potential. The affineur's shop is the best place to find a cheese to meet your culinary needs, or to sample the vast varieties available.

Geography

Different parts of the country lend themselves more suitable to developing certain varieties of cheese. Brie and Camembert coming from the northern region. Emmental, or Swiss cheese, is produced in the French Alps. The bulk of goat cheeses are made in the western part of the country. The pungently veined Roquefort cheese comes from the south.