French cheese

One of the world's oldest forms of manufactured food and closely associated with bread and wine (the other two thirds of the holy trinity of the French table), cheese is really little more than drained, shaped, and fermented (some say seasoned) curd. Yet it so much more. Whereas 50 years ago France had "only" 325 cheeses, there are now more than 500 registered varieties, each with a combination of character and flavor unique to its name. When it is labeled ARTISANAL or FERMIER, these have been carefully attended to by the cheesemaker. Cheeses are categorized in seven families according to production process, appearance and texture, flavor, and nutritional value.