Artisans throughout villages, valleys and vineyards of France passionately craft over 350 different varieties of fromage. Whether it’s crumbly, decadently smooth and creamy, sharp and dry, or shot with mold, each region of France has achieved notoriety for producing exceptional cheeses. As Kathe embarks on a journey to learn the history of French cheeses and meet artisans still at work handcrafting unique cheese selections, she tells fascinating tales with humor and wit.
Readers will learn how shepherds are believed to have discovered cheese making by accident while transporting milk in a sheep’s stomach, and 7000 year old cave art that depicts ancient Greeks making cheese. In France, a priest’s cross-country journey resulted in the secret for making Brie being shared with a farmer’s wife, resulting in the creation of France’s most beloved cheese, Camembert.
For anyone who has ever swooned after taking a bite of triple-cream Brie or a heady blue, you’ll delight in taking Kathe’s journey of discovery of the 350 best cheeses in the world in The Whole Fromage, Adventues In The Delectable World Of French Cheese.