The small but mighty Picodon stands out for its diminutive size, for its piquant flavor, but perhaps most of all for its variety. A cheese whose aromas, intensity, and even color can vary widely from producer to producer.
Epoisses is a regional symbol & popular French cheese - it's a cheese with a strong character.
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."
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