French Cheeses
Chesse is made by milk which is spoiled. Pasturized milk, cow milk, goat milk, and sheep milk is used to make cheeses. Pasteurized milk is made by heating the milk above 37 degrees C.
The north-north-east part of France is where Lorraine, Alsace, and Franche Cornté is located. The chesses which are located there are Julien, Jontaine bleau, Muster, Mimolette, Chaource, Boulette d’Avense, Maroilles, Rollot, Tombe de Cambrai, Mont des Cats, and Rocroi.
Chaource, Muster, Rocroi, and Maroilles are made out of cow milk. Picodon, le Maconnais, and Tarentaid is made out of goat milk.
If you are buying french chesses at France, the chesses are measured in grams. The French people consume a lot of chesse.
Eating crakers, biscuits or an array of speciality bread and toasts
with the chesses.
I would like to taste Bleu D'Averge because it looks interesting.