Eating cheese in France is a true geographic journey! Every region has its own specialties and in total there are more than 500 types of cheese in France. One will never know all 500 types. But this –at least to me– is part of the fun. We go and buy cheese and every time there is so much to discover! No two cheese plates are alike. And in order not to be too nationalistic, we try to add one or two cheese from abroad.

Our last cheese experimentation created this kind of a platter: 

• Bethmale: French cow-milk cheese from the region of Midi-Pyrénées near the Pyrenees mountains
• Banon: goat cheese from the region of Provence-Alpes-Côte d’Azur in the southern part of France
• Ossau-Iraty: sheep-milk cheese from the Basque country (French side)
• Gorgonzola: Italian blue cheese from the northern part of the country, near Milan
• Pecorino with Black Peppers: Tuscany, Italy

To complete the dinner, we also had dried beef (Noix de Bœuf Séchée) and a green salad with avocados.  Not the lightest and healthiest dinner, but once in a while just perfect!

Note: For the sake of comparative studies, this was our precious cheese platter: Cheese platter

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PS Do you stick to the same old cheese all the time or do you prefer changing? If yes to the last question, then what is your latest discovery…?