This oft-cited, tongue-in-cheek quotation by Charles de Gaulle reflects the political difficulties he faced as president of France between 1958 and 1969: divided Parliament, war in Algeria, unstable currency and pressures from both the US and the USSR. If his challenge were actually proportional to varieties of cheese, it would be far more daunting in 2020, with 400 varieties of French cheeses and an estimated 1000 sub-varieties catering to all tastes:

- Soft cheeses with natural rind with smooth, nutty flavor are common favorites such as Brie, Camembert and the less well-known Vacherin, which is eaten with a spoon.

- Soft cheeses with washed rind such as Reblochon, Munster, Livarot and Epoisses, have rich subtle flavors but pungent aromas.

- Pressed and cooked cheeses such as Emmenthal, Cantal, Comté and the Basque sheep milk Ossau-Iraty are commonly aged and used in fondues, gratins, or simply with bread.

- Goat cheeses such as Chavignol, Pouligny and Rocamadour make flavorful tangy spreads.

- Blue cheeses use mold strains to confer an intense savory flavor to Bleu de Bresse, Fourme d'Ambert, as well as Roquefort, which is made from sheep's milk.

"Blessed are the cheese-eaters," as another famous quote goes.

More Info: www.thelocal.fr