French cheese like Roquefort and Brie are still made using traditional methods. In many parts of France, regional techniques are passed on through the generations.
France is home to a very large variety of cheese types. An estimate of this number is maybe 400+.
Under the Common Agricultural Policy of the European Union, certain well-established cheeses, including many cheeses from France, are covered by a Protected Designation of Origin.
Cheese is a solid food made from the milk of cows, goats, sheep and other mammals, by coagulating the milk, originating in the European cuisine.
Other factors include animal diet and the addition of flavouring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavour. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.