FROMAGE

A Few Of The Cheeses We Tasted At the Royer’s

Brie

Gorgonzola

Chevre

Brie avec Herbes

Saint Marcellin

Chausseee avec Hoines

Cantal

Pecorino

Livarot

Cheese for breakfast, cheese for lunch, and cheese for dinner; some Americans thought it was only a rumor but I am here to tell you that it is true. I had more kinds of cheese in the last 14 days than I have had in the last fourteen years. When we went shopping with Veronique I was absolutely blown away by the amount of space the cheese shelves consumed in the supermarket. I have documented it thought so you don’t need to take my word for it. See the pictures and video clips below.

Fromage frais

From Wikipedia, the free encyclopedia Fromage frais (also known as fromage blanc, maquée and similar to some kinds of quark) is a dairy product, originating from Belgium and the north of France. The name literally means "fresh cheese" (with fromage blanc meaning "white cheese").

Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently to as high as 8 percent of total weight.

Fromage frais can be served either as a dessert similar to yogurt, frequently with added fruit, or used in savory dishes. It is often served with honey in restaurants, as fromage blanc au miel.

This is not a cheese specialty store, this is a regular ol’ French supermarket.

The French say that you can eat a different cheese each day of the year, believe it!