Corsican cheeses (Left: Tomme de Savoie, Right: Testa Mora)
Comté: How the Largest Small-Batch Cheese in France Is Made
Interesting (FTA): “For instance, say it’s January and you see a yellow comté and a white comté on the supermarket shelf. Chances are, the yellow comté came from the previous summer, making it around 8 months old or so, while the white comté probably came from the previous winter, making it at least a year old.”
Reblochon - French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Soft with a nutty taste. Personally keep this one out of the fridge, the runnier the better.
Trappe d’Échourgnac - French cheese from the Dordogne region. It’s matured in walnut liqueur from the Périgord and has a very strong nutty taste.
World's most expensive cheese sandwich, yours for £111
Celebrity chef Martin Blunos unveils a lunchtime snack served with gold dust - and £92 worth of truffle.
Know Your French Cheeses
