Articles & e-products – Where to eat & drink, how to read a wine label, taste wine.
The category of Brie encompasses many different cheeses – there are only two AOP cheeses in Ile-de-France: Brie de Meaux and Brie de Melun.
Sainte-Maure-de-Touraine: the biggest goat’s milk AOP cheese in all of France, with 7.5 million tons produced every year.
It would be easy, in spotting a downy, barrel-shaped Chaource, to confuse it for double-cream Brillat-Savarin. I’ll admit I’ve done it several times before, and Lionel Dosne of the Ferme des Tourelles quickly reassures me I’m not the only one.
Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.
Neufchâtel isn’t well-known outside of Normandy, as little is produced: about 1700 tons per year, as compared to 60000 tons of Camembert.
"While we love Maroilles, with its assertive aroma and bite, it can be a tough one to wrap your head around, at first."
These resources will give you all the tools you need to become cheese-savvy: perfect for showing off at your next French soirée, and curing your longing for France.
Le Cordon Bleu —Top 10: Start with online courses then follow-up when next in Paris.
Tried vegan hot dogs in Paris? Perhaps not... Discover HotVog, they're the champions of Vegan hot dogs!
Discover our top 3 French food bloggers Our favourites & why you should follow them.
Come with us to experience French life beyond the cliché.
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