French Cheeses: The Grand Quiz

Explication : Camembert de Normandie is an AOP cheese produced since the 18th century in this northwestern region of France.

Explication : Roquefort is exclusively made from raw sheep's milk from the Lacaune breed, raised in the southern Aveyron region.

Explication : Emmental de Savoie is characterized by its large holes formed during aging by bacteria that produce carbon dioxide gas.

Explication : Selles-sur-Cher, a goat cheese from Centre-Val de Loire, is dusted with wood ash which gives it its characteristic gray-blue color.

Explication : Reblochon, a raw cow's milk cheese, is the essential ingredient of tartiflette, a traditional Savoyard dish.

Explication : Mimolette gets its characteristic orange color from annatto, a natural plant-based coloring added to the milk.

Explication : Roquefort develops its blue veins thanks to Penicillium roqueforti, a fungus naturally present in the caves of Roquefort-sur-Soulzon.

Explication : Fresh goat cheese, with its creamy texture and mild taste, pairs perfectly with the sweetness of figs for a French cuisine classic.

Explication : France has 46 AOP cheeses, making it the country with the most protected cheeses in the world.

Explication : Brie de Meaux received this nickname at the Congress of Vienna in 1815, where it was voted the world's best cheese by European diplomats.