Cheese, a French passion

From the origins of cheese to France, the land of cheese

The first cheeses

Cheese in Antiquity

Gaule’s cheese specialities

Cheesemaking in the Middle Ages: monks and peasants

From the 16th to the 18th century: cheeses of the early modern period

From the early 19th century to the Second World War

From the Trente Glorieuses to the present day: a changing cheese landscape

From milk to cheese

It all starts with milk

What makes milk set: rennet

Flavors and colors… the role of cultures

The art of cheesemaking

A world of cheese families

Cheese today

The cheese board: a recent French tradition

Cheese consumption in France

Cheese: how to present and serve it

Cheese and health: some key questions answered

France, the land of cheese

Why so many cheeses?

Official labels guaranteeing origin

A tour of France’s cheeses

The Jura Mountains: cheeses and fruitières

The Alps: a cheese for every mountain range

The Massif Central: fourmes and much more…

The Pyrenees: a world of sheep’s-milk cheeses

Burgundy and cheese: a women’s affair

The Vosges: Munster’s home turf

Île-de-France: Bries that leave no one cold

Flanders: home of the legendary Mimolette

Champagne: the land of Chaource

The Loire Valley: goat’s cheese, and little else (almost)

Normandy: home to legendary cheeses

Thiérache: little-known, except for its cheeses

Brittany and the Pays de la Loire: a land of milk rather than cheese

Charentes and Poitou: where goat’s cheese reigns supreme

The Cévennes and southern Rhône Valley: goat’s cheeses galore

The Causses: home to a famous cheese

Provence: cheeses born of an arid landscape

Corsica: cheeses with plenty of character!

Cheeses from further afield

Cheese in the face of the future

Bibliography

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