How to Use This Book

Each chapter explores different aspects of French cheese:

- Chapter 2 explains cheese categories and production methods in accessible language - Chapters 3-8 take you on a journey through France's regions, including overseas territories - Chapter 9 offers practical advice for serving and pairing - Chapter 10 provides resources for further exploration

Within each regional chapter, cheeses are organized by type (soft, semi-hard, hard, blue) with clear symbols indicating: - 🌱 Vegetarian-friendly (made with plant-based rennet) - 🌿 Traditional animal rennet used - 🥛 Lactose content information - ♿ Accessibility notes for tastings - 🌍 Sustainable production methods - 👥 Cooperative or social enterprise