French cheese's king of kings.
Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste.
In the 19th century is was considered the finest cheese in Europe, thanks to the French...
A cheese called Meton, of which both artisanal and industriel versions are produced, is used to make Cancoillotte.
The Meton is made from skimmed milk, which is coagulated, thinly cut, and heated to a maximum of 60°C, pressed, pounded, and...
The origins of the Epoisses can be found at the Abbaye de Citeaux. It's there that the monks first produced this remarkable complicated cheese.
We are told that Napoleon was partial to this cheese and ate it with Chambertin wine.
It was...
A filetta means fern in Corsican. This artisanal cheese decorated with a sprig of fern comes from Isolaccio, who's at 45km south of the town of Bastia.
The Filetta Corse has a faint smell of cellar and fern leaves.
Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.
It's creation dates from the 19th century. It's origin was for the personal consumption of the Comte cheese makers.
Each night soot was...
One of the oldest of French cheeses.
His origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village is...
