Beaufort, Camembert, and Roquefort are famous French cheeses, but they are only a tiny part of the French Cheese scene with over three hundred cheeses and counting. The cheese is made from goat, sheep, and cow’s milk and throughout all regions of France from farmlands to mountains. It’s complicated and to make sense of it Kathe Lison went on a cheese road trip to explore France’s extraordinary relationship with cheese.
In France cheese is more than food: it is culture and history. With that importance no detail is too small like the cheese wars between using raw-milk or non-raw-milk or hand milking versus machine milking. Lison’s book, The Whole Fromage: Adventures in the Delectable World of French Cheese is a fascinating account about her encounters with the personalities of the cheeses and the makers and lovers of cheese.