The French Cheese Explosion
If you’ve ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home… this is the tasting for you. We’ll visit a cheese shop (or rather, the cheese shop – our favorite one in the world) to… Read More »The French Cheese Explosion