The first kind of French cheese that I tried was Camembert. Is there any cheese that is more famous than that? I once stayed with a French family and the lady of the house let me try Boursin. She said Camembert was not the only cheese in France. My French class had an assignment to go to the open air market and see what the people were selling. There was one woman who was selling Boursin. Have the open air markets been replaced by supermarkets today?

J’adoooooooooore le fromage. I like Boursin, it’s not the best of all cheese as it ’s a “commercial cheese” sold in huge quantities.
When I go back to France and visit my family, I go the the open air market and get the softest cheese I can find from local producers. It is a must during my stay!

Angèle

This is a sensitive subject in my family! My husband and daughter loooooove stinky cheese. The stinkier the better. I can’t stand it. Right now, there’s some Roquefort in the refrigerator, which they will use as a weapon against me (biological warfare!)

When I’m in France, I eat le fromage Kiri or Kiri Chêvre - nice and soft and mild like cream cheese. Too bad there’s no bagels here.

I will sometimes eat a few other milder cheeses, but I have to be careful because unpasteurized ones upset my stomach. I don’t eat them often enough to get used to them.

Would you believe…I started eating Korean kimchi, which has a strong smell, and my whole family said, “Ewwwww! Get it away from us! It smells like stinky cheese!”

Oh j´ai oublié de dire merci!! pour ce blog! C´est très interessant et instructif.

Hyunwoo, you would be shocked at the smell of some of the artisanal cheeses in France. I think what my family objects to about kimchi is the smell of garlic that seems to carry far. It is a strong smell and taste, but not anything like stinky cheese.

Angele: yes, they know how to beat me into submission with a simple cheese odor! It’s the only thing that can make me run fast

There are some French cheeses that I like, but definitely none of the strong ones. I like Caprice des Dieux, as well as mild goat cheeses. As long as I look out for pasteurized ones. In France, many are unpasteurized. I saw a French documentary once about how French cheese export possibilities to the US are severely limited because Americans are “microbophobes” who insist on pasteurizing everything …true, but that’s all we can tolerate now, so might as well keep it that way