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:
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