Microbiology of Beer, Bread and CheeseThe Cheeses of France

Around the World in 180 Cheeses (or less)

“The size, shape, and milk of a cheese, however, has been determined by such diverse external forces as historical events, centuries of experimentation, religious orders, and the terrain, while the nuances of texture and taste are influenced by the raw materials – the type and breed of animal, the coil, the grazing, the climate, microclimate, and ingenuity of the cheesemaker.”

From “The Finest Selection World Cheese Book” (2009) p.6. Juliet, Barbutt, ed., DK Publishing, New York, NY.

I. An introduction to Professors Tobin and Grove. Who are we and why do we teach about cheese?

II. The French Meal and the Importance of Cheese As Its Own Course

III. Serving Cheese

IV. The Cheeses of France a. How many are there?

b. Normandy i. Camembert

c. Midi-Pyreneesi. Roquefort

d. Franche-Comté

i. Gruyère de Comté

,

e. Aquitaine

i. Goat cheeses (Chevre)

f. Ossau-Iraty