FRENCH FOOD

BY Vyom

Types of french cheese (La fromage française)

Brie de maux-Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980.

Livarot-Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée since 1975.

Munster-Munster, Munster-géromé, or Minschterkaas, is a strong-smelling soft cheese with a subtle taste.

Maroilles-Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France

Tomme-Tomme, occasionally spelled Tome, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland.

Morbier-Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.

Beaufort-Beaufort is a firm, raw cow's milk cheese associated with the gruyère family.

Comte-Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France.

Types of French wine (Le vins français)

Beaujolais-Beaujolais is a French Appellation d'Origine Contrôlée wine generally made of the Gamay grape which has a thin skin and is low in tannins.

Gamay-Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours.

Merlot-Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape