A VARIETY OF CHEESES AND TECHNIQUES

The making of Comté cheese
The making of Comté cheese
© Bevalot/Photothèque AMB
  

Making of Camembert
Making of Camembert
© A. Muriot/CIDIL
 

The manufacturing techniques allow for several categories of cheeses to be distinguished, i.e. either fresh as the Feta, soft as the Camembert, spotted as the Roquefort, pressed as the Swiss cheese or the Cheddar, spun as the Mozzarella or the buffalo cheese, melted as those made from Emmenthal cheese, or based on milk serum as the Brocciu.

Camembert's boxes This variety also reflects the part the cheese has played and is still playing among food consumption models.

In France one could eat a different cheese every day during more than one year.

The variety of its cheeses already made the repute of ancient Gaul as Pliny the Elder put it :

" Cheese is highly appreciated in Rome, where the production of all the countries can be found and compared, and among the cheeses from different provinces, particularly those from the Nîmes region, from the Lozère and from the Gévaudan".

Pliny the Elder, Natural History, Book XI, Article XCVI

In the Middle-Age, monasteries used to make many cheeses such as the Munster and the Port-du-Salut, which have remained famous up to the present day.

The repute and quality of some of the cheeses are nowadays protected by labels of controlled origins as is the case for the Camembert and the Roquefort.