Living in SW France, it’s impossible not to smile at any serious discussion of cheese, they really do take it to heart here. The whole country does, in fact, with well over a thousand recognised varieties, each with its own story, terroir and fiercely defended identity.
It becomes even more personal in my case: I’m married to someone from Franche-Comté, the home of Comté cheese. There, anything aged less than 12 months is casually dismissed as “cooking cheese,” and teenagers doing work experience in a fromagerie isn’t unusual - it’s practically a rite of passage. Cheese isn’t just food; it’s culture, pride, and continuity.
All of which is to say: articles like yours are a pleasure to read. They capture something universal—the quiet joy, curiosity, and delight that cheese brings, no matter where you are.
Living in SW France, it’s impossible not to smile at any serious discussion of cheese, they really do take it to heart here. The whole country does, in fact, with well over a thousand recognised varieties, each with its own story, terroir and fiercely defended identity.
It becomes even more personal in my case: I’m married to someone from Franche-Comté, the home of Comté cheese. There, anything aged less than 12 months is casually dismissed as “cooking cheese,” and teenagers doing work experience in a fromagerie isn’t unusual - it’s practically a rite of passage. Cheese isn’t just food; it’s culture, pride, and continuity.
All of which is to say: articles like yours are a pleasure to read. They capture something universal—the quiet joy, curiosity, and delight that cheese brings, no matter where you are.
I think there’s a Third Half episode right there somewhere Tom!!