Label
All
0
Clear all filters

Cheese and dairy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Ingredients for a Fontainebleau: cream and fromage frais. M. Dubois’s cheese shop. Retro glass pots for yogurt. Fresh eggs at the market. Goat’s cheeses from Maître Affineur. Cheese at the market in Arles.

In a famous interview with Newsweek in 1961, President Charles de Gaulle asked, ‘How can anyone govern a country that has 246 kinds of cheese?’ What he meant was ‘How can anyone be expected to govern 246 different kinds of French?’

But 246 varieties of cheese was a conservative estimate, the amount is calculated to be well over 500 today.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title