Is cheese popular in France?

France provides us with a thousand different cheese varieties, including soft cheeses (Camembert, Coulommiers, Munster), blue-veined cheeses (Roquefort, Bleu d’Auvergne), pressed cooked cheeses (Gruyere, Comté, Parmesan), 45 controlled designations of origin cheeses and 38 protected designations of origin cheeses.

Why is France known for its cheese industry?

It is thought that the Romans introduced the first cheeses into France. It was the French monasteries that began to perfect the delicious tradition of French cheese. These monks were meticulous in creating these cheeses and their experimentation is where we came up with the numerous varieties that we have today.

Why does cheese taste different in France?

Although all cheeses are made from milk, ferments and salt, they all taste different, due to the pastures where the animals graze, the techniques and mould used in the making, the size of the cheese and how and where it is matured. There are thought to be more than a thousand varieties of French cheese.

What is the most popular cheese in France?

Camembert
Camembert Camembert is one of the first cheeses we associated with France, so it’s no wonder it tops the list at number one.

How many cheeses does France produce?

Estimates put the number of French cheese varieties as high as 400, though with the sub varieties on offer, some say it’s closer to 1,000. And of course, different cheeses come from different regions, prompting several “Cheese maps of France” to surface on the internet.

When did cheese become popular in France?

At the beginning of the 13th century, it became « fromage », the famous French word that is now used to say cheese.

How do the French feel about American cheese industry?

France is proud, some would say arrogant, of its cheesemaking and condescending toward cheeses made in other countries, especially places that don’t have the centuries-old cheesemaking heritage that European countries make an integral part of their marketing, branding and pricing.

Do Americans eat French cheese?

It can only be made in caves in the south of France, where it undergoes a lengthy aging process. It’s also made from unpasteurized sheep’s milk, and is therefore not legal in America. Cheeses aren’t the only foods you have to travel to try.

Is Paris known for cheese?

When in Paris, one eats indulgent sweet pastries and excellent bread, one drinks sublime French wines, and one simply MUST try as many popular French cheeses as possible. New to cheese tasting? France is the perfect destination to develop your cheese palette, and experience an entirely new culinary facet.

What cheese is produced in France?

Protected designation of origin

Cheese	Year designated appellation	Producing region
Cancoillotte	n/a	Franche-Comté
Cantal, Fourme de Cantal	1956	Auvergne
Camembert de Normandie	1983	Normandy
Cazelle de Saint Affrique	n/a	Midi-Pyrénées, Aveyron Department

How common is eating cheese in France?

Eating cheese is very common in French’s dietary habits: 1 96\% of French people eat cheese 2 only 4\% of French people never or seldom eat cheese 3 47\% of French people eat cheese on a daily basis

Why are the French considered specialists in cheese?

Many consider the French as specialists in cheese! Thus including great historical leaders: Charlemagne, Napoleon, Talleyrand, General de Gaulle… without forgetting the major role played by the clergy and the catholic monasteries. Of course, one must also acknowledge the influence of climate and terroirs.

What is the classification of French cheese?

French cheese is classified according to its farm, artisanal or industrial character. A farm cheese (or fromage fermier) is a cheese made on the farm by a farmer-producer of milk. It is made exclusively from the milk produced by the animals of this farm.

Which country is the world’s leading cheese producer?

French cheese is so popular that one would think that France is the world’s leading cheese producer. However, this is not the case as the United States is far ahead. However, France is the world’s leading exporter of cheese in value terms, while Germany is the leading exporter in terms of quantity.