France would not be France without its cheeses

To illustrate the diversity of French gastronomy, President Charles De Gaulle nicknamed France “the country of 300 cheeses”.

In fact, there are more than 1000 kinds in France. Enough to be able to discover a flavor every day of the year...

It can be marbled or with a tasty hazelnut taste, melted or cold, as a main dish, on the traditional pre-dessert platter, or on toast...

In France, cheese is eaten in all forms. And for good reason: the country is one of the largest producers of this product. In 2010, Unesco even listed the French gastronomic meal as part of the intangible cultural heritage of humanity, which highlights, among other things, French cheese.

France is characterized in particular by the diversity of its cheese products, from Comté to Beaufort or Fourme d'Ambert, without forgetting Emmental or Gruyère, to name only the best known.

In total, 45 cheeses benefit from the Appellation d'Origine Contrôlée and 38 from the Appellation d'Origine Protégée. It was Roquefort which in 1925 was the first to receive the designation of origin, and now even has European recognition. A guarantee to preserve a cultural and gastronomic heritage.

Other countries love it too!

The county finds takers beyond the borders of France. Between 3,500 and 4,000 tons are therefore exported to Germany, Belgium and the United Kingdom.

The campaigns then take the form of tastings in cheese cafés in Japan, for example. A communication that makes it possible to achieve good sales in these countries. In Japan, for example, small cheese dairies have developed in large stores, often run by cheese makers trained in France and having a large network of suppliers.