Triple cream monster of a cheese! Chanteraine Vignotte is creamy with some cream, and a little more cream. Once you get the cream, you get some more…completely indulgent and lush! Get some from Blasus Deli-don’t eat it all at once-savour it and love it yum http://youtu.be/H_sX3QqINUk  

  A deep yearning…strong and fruity, lingering creamy delight. You’ll crave this in your sleep! Beaufort is  complex and magical Bought from Blasus Deli

Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Saint Nectaire has a nutty and fruity flavor with a touch of salt and...

Gosh-this looks like a lovely Fondue-they get it on the tongue & on the legs! Cheese and Wine Fondue Recipe with Bouchaine Pinot Meunier & gruyere cheese...

France’s top diplomat in Hong Kong was suspended and recalled to Paris after allegedly stealing two expensive bottles of wine, a news report said on Wednesday. Marc Fonbaustier, 46, was recalled after he was reportedly caught on security cameras taking bottles of Bordeaux from the elite Hong Kong Country Club, the South China Morning Post reported. Beijing officials sought his removal after security video showed him slipping a...

Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet. Comté is a cheese of concentrated flavour, with brown-butter and roasted-nut aromas and a sweet finish. Each...

Beaufort is a hard, rather sharp cheese made from cow’s milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France. It is this high altitude that endows Beaufort with its unique flavour. Beaufort cheese lacks holes yet is similar to Gruyère, Comté, Fribourgeois or Emmental, although slightly sharper in taste. Beaufort also has a very distinct...

Brie /ˈbriː/ is a soft cows’ cheese named after Brie, the French province in which it originated (roughly corresponding to the moderndépartement of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication...

Aisy cendré is a French cheese made from cows  milk, made by a company in Époisses, Bourgogne (Burgundy, France) The cheese is salted and washed with Marc de Bourgogne (Spirit). The cheese is then burried in oak ashes for one month. The result is the Aisy Cendré. The center of the Aisy Cendré cheese is white and almost unripe. The strong and the taste are quite strong. Aisy Cendré has a flavor of hazelnut and...

Wine tasting scene in the movie”French Kiss” from 1995 with Meg...

Baco noir is a sturdy grape that lends itself well to some of the most demanding growing conditions. While still not as well known as its red wine counterparts merlot or pinot noir, baco noir is gaining a reputation for dependable harvests and top quality wines. Baco noir grapes This little hybrid grape comes from the French Folle Blanche cognac grape and the Vitis Riperia grape native to North America. This blend proved hardy enough to...

Alsace wine or Alsatian wine is produced in the Alsace region in France and is primarily white. The Alsace white wines are the great historical wine speciality of the region. Alsace famous grape varieties are Riesling, Pinot Gris (called Tokay in the past), Muscat, and Gewurztraminer. There are also some other varieties like Sylvaner, Klevner, Auxerrois and Pinot Blanc (white wines). Edelzwicker is not a grape variety but a blend of...

Abbaye de Belloc is an unpasteurized French cheese, and also a traditional farmhouse Basque style cheese. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc, from milk from the local flocks of sheep. It carries a very strong flavor with hints of brown sugar, and is aged six months.

Roquefort , sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d’Auvergne, Stilton and Gorgonzola is one of the world’s best-known blue cheeses. The legend of Roquefort whispers that the shepherd boy was sheltering from the rain in one of Roquefort’s damp caves, ready to tuck into his curds and rye bread, when a beautiful woman caught his eye.  The amorous...

It was nicknamed the Gruyère War: a bitter three-year battle between French and Swiss cheesemakers over who made the real celebrated cheese. In the end, the conflict was over before it began after the Swiss – backed by European Union experts – emerged...