We are introducing an absolute CLASSIC today: Ossau Iraty (oh-sow ee-rot-ee). A sheep’s milk cheese from the Basque region, cheesemakers pool milk from herds in the Ossau Valley and the Iraty Forest.

In France there are 46 name-protected dairy products, and similar to champagne, these cheeses, butters and creams have very specific qualifications that allow them to be called by their names. These prestigious labels placed on products like cheese, wine and even peppers (!) are called AOP: Appellation d’Origine Protégée (protected designation of origin).

Camembert or Brie: the lifelong debate! Often Camembert gets grouped in with Brie and while they’re both from the same bloomy-rind style family, Camembert shines in its own realm.

Langres gets its gorgeous wrinkles from its geotrichum candidum cultures and it’s stunning color from natural annato coloring (a South American shrub that provides coloring for artisanal cheeses) and being hand-rubbed with brine and Marc de Champagne during its five week aging process.

Charlemagne’s favorite cheese has a unique history, and even more unique taste.

We’re kicking off our first French Fromage Friday with this sweet and buttery cannonball.