Hello everybody !

As I'm a novice on the cheese field, I can just give for the moment, a basic and amateur review. Nevertheless, it's still MY opinion ! Then during my free time, I learn about cheese and teach by myself about cheese, and tasting. I stroll into London's streets looking for my new pilgrimage and I found it ! La Fromagerie ! Cheese shop with plenty of cheeses from all around France and England.

My first intention will be to learn myself about French Cheese.

While my own investigations I am going to discover, learn step by step and make a weekly summary about the cheese(s) I learnt and discovered.

My investigations will aim teach myself, but also let you know and discover our best french cheeses through my review(s) (as a novice for the moment). So, I am going to divide my observations in 2 parts :

- The description of the cheese (history, geography, ingredients etc)

- My description (tasting, look, opinion)

I am a humble and very curious french boy about cheese. During my "french life", I always loved cheeses my grandmother bought for me (Fol Épi, Chamois d'Or, fromage de brebis) but also the traditional cheeses filling my home fridge (camemberts, brie, emmental, Comté, Port-Salut and other many cheeses). I had a favorite for sweet and soft cheese, but with the age, my preferences goes to strong, robust, full-flavoured cheeses, with a lingering aftertaste !

Here it's my first post about my work. My tone is going to change and get more "professional" from now. I am your humble attendant.

Enjoy !

Christophe

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