French Language Blog

Thank you! Please check your inbox for your confirmation email.
You must click the link in the email to verify your request.

Archive for July, 2014

Le Fromage: The World of French Cheese (Part 5) Posted by on Jul 30, 2014

This is the last installment in our series on French cheese. I hoped you have learned a few facts you may not have known before and, most of all, I hope you will take the time to seek out some of these cheeses and experience them for yourself. You should be able to find them in…

Continue Reading

Le Fromage: The World of French Cheese (Part 4) Posted by on Jul 28, 2014

I hope you’ve been enjoying our little excursion through the world of French cheese. If you dislike the taste of cheese or have never tried a sampling of French cheeses, a basic knowledge of some of the most famous varieties may prove useful someday if you decide to visit France for the first time. Should…

Continue Reading

Le Fromage: The World of French Cheese (Part 3) Posted by on Jul 24, 2014

Our third installment in this series on French cheese will introduce you to two varieties you may have heard of but never tried. Check out the first and second installments if you’re just joining us. Tomme A round, firm cheese, Tomme is made from skim milk and therefore has a lower fat content than other…

Continue Reading

Le Fromage: The World of French Cheese (Part 2) Posted by on Jul 21, 2014

In the last post we learned about two of the most famous French cheeses: Camembert and Roquefort. Today, we will look at two more cheeses that have earned a following by cheese connoisseurs à travers le monde (around the world). Brie Brie is perhaps le fromage Français le plus connu (the most well known French…

Continue Reading

Le Fromage: The World of French Cheese (Part 1) Posted by on Jul 18, 2014

Is there anything more stereotypically French than le fromage (cheese)? Maybe a beret, maybe a baguette, but cheese definitely ranks near the top. There are literally hundreds of different variétés de fromage (varieties of cheese) and it would take many years to really get to know them all and to be able to discern the…

Continue Reading