|My neighborhood cheese shop|
You can't get around it in France.
Whether pasteurized or not. Hard or soft. Pressed or fermented. Cow’s milk, or goat’s, or sheep’s. (They’d probably even make cheese from yak’s milk or llama’s if France had yaks or llamas.) Until recently, Paris alone had two restaurants - one of which was the famous Androuët - that served nothing but cheese dishes, from soufflé appetizers to fondue main courses to cheesecake desserts. But definitely no Velveeta or Cheese Whiz.
Red cheese they named after the Dutch Edam, with its protective red wax exterior. It included such geographically far-reaching varieties as Gouda, Provolone, Emmenthal, Chester or Wisconsin Sharp. The common traits of all these cheeses were a mild taste and a compact consistency. No surprises. Ever. You could never go wrong with a Red Cheese, God love ‘em.
|A colorful palette of goat's cheeses|
from central France
|Camembert named after Charles VII,|
the king Jeanne d'Arc helped crown