Dear MEL Topic Readers,
Whey to go: Is cheese the new reason to travel?
Cheese is made from the curdled milk of cows, goats, sheep, or water
buffalo, separating the curds from whey. The curds are then drained, salted,
and aged to develop a wide variety of flavors, textures, tastes, and forms. Besides
the animals’ species, what they eat and where they are grown make significant
differences to the final product, not to mention the production process and
aging. France boasts over 1,000 cheese varieties, including creamy Brie and
Camembert, firm Comté and Cantal, strong blue-veined Roquefort, and various
goat's milk chèvres. Just like wines, many French cheeses are
guaranteed their authenticity by the Appellation d'Origine Contrôlée (AOC)
system. So, just like wineries, visiting local cheese museums, cheese
producers, and meadows where cows and goats are raised would make you feel and
appreciate the art of cheese more. Also, there is a newly opened cheese museum in
Paris near the Notre-Dame Cathedral, where you can learn the science and
traditions behind cheese production and shop for various kinds of French
cheeses. Touring France for cheese!
Read the article and learn about another way to enjoy traveling in France.
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