It’s a love affair that just refuses to end. From the days of Charlemagne — who ordered local tithes to be paid in Roquefort cheese — to General de Gaulle, who voiced the dilemma of “governing a country producing 324 different kinds of cheese”, France has been synonymous with cheese with over 400 different varieties enhancing the country’s gastronomic reputation. Emmental, Roquefort, Brie, Bleu d’ Auvergne, Camembert… the names are as familiar as Paris, Lyon, and Toulouse. But the French further glorified their cheeses by matching them with wines and this ‘marriage’ lies at the heart of the famed French flair for the ‘art of...
↧