This is an informative overview that I wrote as an editor of BonjourPris.com in 2011 about French cheeses by categories (soft, semi-soft, hard, les bleus, Chèvres, young cheeses) and cheese-course etiquette. Having lived and worked in Paris as an expatriate, and surely having made a number of these faux pas myself, this was an exceptionally fun and self-informative article to write.
In addition to researching the copy, I gathered images and researched links for readers to gain more info. Click on the link below to read the full article:
Online since 1995, BonjourParis.com was one of the first websites dedicated to publishing France-related travel content. It has become the leading go-to information site for travelers seeking practical and entertaining content about Paris. BonjourParis publishes original stories daily, with advice and suggestions from Paris based experts, authors and fellow travelers who have been there, done that, and enjoy sharing their views. Its readers are passionate about Paris and true Francophiles.
BonjourParis.com is one of the most highly-trafficked English language sites focused exclusively on Paris travel, culture and lifestyle stories. Whether you’re packing for or planning a trip to Paris, our mission is to deliver content that adds a little “joie de vivre” to your daily life.
In late April 2015, BonjourParis was acquired by France Media Group, publishers of France Today, FrenchEntrée and other magazines and websites about France.