Fromage Faiselle aux Fines Herbes

Cheesemaking in France is a strictly regional, often very local affair. Although there are plenty of large-scale commercial creameries producing cheese, the most delicious and individual cheeses come from the small producer or farmer who makes them from the milk of his own cows.

On the whole, the cheeses of the South of France are made from either goat’s or ewe’s milk. Pierre Androuet, the distinguished French cheese expert, advises one to buy cheese made from the milk of animals th