French cheese remains unmatched for its quality and variety over 400 different types are produced! These edible works of art are the result of centuries of perfecting the delicate art of cheese making.

Cheese is a passion passed on by the French from generation to generation, gracing tables with lifetimes of pleasure. Only in France can it be said that "cheese is milk's leap toward immortality."

Soft-Ripened - Best known for Brie and Camembert and their distinctive, snow-white rind. Claudel, Fleurs de France, Joan of Arc, Louis XIV, Marquis de Lafayette, Martin Collet, Vignotte Triple Crème.

Semi-Hard - These cheeses, witha mild, even nutty flavor, hide a firm, supple texture under their crust. SAFR Port Salut, Valmont Saint-Nectaire, Valmont Cantal.

Hard - These cheeses, from the mountainous regions of France such as the Alps and the Jura, are very large, with a golden exterior and pale yellow interior. Grosjean Emmental, Président Emmental, Madrigal.

Blue-Veined - Produced in the mountain regions of France and often aged in caves, distinctive blue-veined cheeses come in a variety of consistencies. Société Roquefort, Valmont Bleu d'Auvergne, Valmont Fourme d'Ambert.

Fresh Cheese - Neither cooked nor cured, these come seasoned, spiced, or laced with a fruit.

Processed Cheese - A blend of various cheeses, they're mild, meltable, and come in a variety of flavors and textures.

Don't be scared of French cheese. It's full of nutrients, and when the label says 60% fat, what it really means is that 60% of the dry matter is fat­not 60% of the entire cheese. As cheese is made from milk, a liquid, the dry matter may actually represent less than half. So go ahead, enjoy it!