Cheese is one of the most ancient forms of fabricated food. The earliest appearance of references to soft cheeses is in Sumerian writings from circa 300 BC, and evidence of cheese making equipment dating from around the same period can be found in both Europe and Egypt. The best guess at the origin of cheese production would be that it began in approximately 10,000 BC around the time when sheep and goats were domesticated and early herdsmen began to notice that sour milk naturally separated into curds and whey…
I am on a quest to taste over 300 French cheeses.
Here are the varieties I have sampled to date:
1.) Saint Vernier
2.) Saint Christophe
3.) Gabietou
4.) Chevrot
5.) Persillé du Malzieu
6.) Rocastin
7.) Bleu des Basques
8.) Abbaye de Cîteaux
9.) Beaufort
10.) Bleu d’Auvergne
11.) Mimolette
12.) Pérail
13.) Brebis des Pyrénées
14.) Abbaye de Bellocq
15.) Brie de Meaux
16.) Brie de Coulommiers
17.) Coulommiers
18.) Brie de Nangis
19.) Cabécou
20.) Camembert de Normandie
21.) Camembert au Calvados
22.) Cantal
23.) Salers
24.) Chaource
25.) Chabichou du Poitou
26.) Chabichou
27.) Crottin de Chavignol
28.) Saint Maure de Touraine
29.) Selles-sur-Cher
30.) Valençay
31.) Clochette
32.) Tarentais
33.) Compté
34.) Brin d’Amour
35.) Tomme de Montagne
36.) Emmental
37.) Epoisses de Bourgogne
38.) Fourme d’Ambert
39.) Emmental Grand Cru
40.) Petit-Suisse
41.) Langres
42.) Livarot
43.) Munster
44.) Morbier
45.) Raclette
46.) Pavé d’Auge
47.) Port-Salut
48.) Petit Basque
49.) Pont L’Evêque
50.) Roquefort
51.) Saint Marcellin
52.) Tomme de Savoie
53.) Boursin
54.) La Vache Qui Rit
55.) Brillat-Savarin
56.) Caprice des Dieux
57.) Explorateur
58.) Le Moulis
59.) Vacherin
60.) Saint André
61.) Cantalet
62.) Saint Nectaire
63.) Rocbleu
64.) L’Edel de Cleron
65.) Fromager d’Affinois
66.) Carré du Berry
67.) Taupinière
68.) Tomme de Chèvre
69.) Délice d’Argental
70.) Chèvre d’Or
71.) Tome Abondance
72.) Saint Siméon
