French Cheeses: The Grand Quiz

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

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

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

Explanation: Raclette cheese, originating from Savoy and Switzerland, is heated and scraped to be served melted on potatoes.

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

Explanation: Comté is an AOP cheese from the Jura mountains (Franche-Comté), aged at least 4 months in cellars. It is the most produced AOP cheese in France.

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

Explanation: The goat cheese log is a fresh or aged cheese, particularly popular in the Loire Valley and Poitou.

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

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

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

Explanation: Casu Marzu is a Sardinian/Corsican cheese containing live larvae. Its sale is banned by the EU for health reasons.

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

Explanation: 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.

Explanation: Munster is a soft washed-rind cheese produced in the Alsatian Vosges. Its name comes from the Latin word "monasterium" (monastery).