Good French Cheese, a Gift from the Gods.

What better way to begin exploring French culture than to delve into its Cheese?
It's well known that there are over 500 French cheeses, of all different types, colors, tastes, and smells (of course); and from all over France. Out of these, only 44 have been awarded the coveted Appellation d'Origine Controlée (AOC) status, which protects not only the name but also local method of production.

As Eric Lefebvre points out in this video, "on est sur un terroir, un historique de race de bétail et de mode de fabrication" - We are on a terroir (land), with a livestock pedigree and method of production.  AOP really means something.  Since 2009, the AOC is being replaced by the European standard Appellation d'Origine Protégée (AOP), which serves essentially the same purpose and encompasses other European counties.

Eric Lefebvre is recognized Fromager (cheesemaker) and "Meilleur Ouvrier de France" (master craftsman).  In this video, he presents us with 7 "fromages au lait cru en pâtes pressées non cuites" (uncooked cheeses from unpasteurized milk made through pressing).