France is known to produce more than 1000 different cheeses – I think this great wonder in Cannes has most of them! An absolutely must for visitors and locals alike.
In France cheese is known to be an essential, and pleasurable part of a meal. A variety of cheeses is generally offered at the end of the main dish, and usually about 10-20 minutes after the main course. I have notice that the time between the main dish and serving of the cheese platter gives way for more passionate conversing and savoring the taste of the last dish. A cheese platter is almost always accompanied by a salad. I was made to understand the salad is there to “wash the cheese down”. Uh-hm makes perfect sense.
The cheese industry in France is made up of about 30,000 milk producers, 1,400 cheese producers, refiners, 250 cooperative cheese processors, 227 private cheese processors and 154 exclusive cheese refiners.
There are nearly 1,000 different cheeses in France, including soft cheeses, cheeses with herbs, pressed cheeses, and raw cheeses.
There are so many different choices to choose from, that everyone can differentiate and vary their consumption according to their preferences, knowledge, habits at home and geographical region.