A Short History of French Cheese
French cheese-making dates back to ancient Roman Gaul, where early cheesemakers began developing simple, rustic varieties. By the Middle Ages, monastic orders like the Benedictines and Cistercians became key centers of production, refining cheesemaking techniques in their monasteries. These religious institutions not only preserved traditional methods but also innovated, creating cheeses that laid the foundation for modern French cheesemaking. Rural families also played a crucial role, especially in regions like Normandy, where farm families were responsible for crafting iconic cheeses like Camembert. In the Aveyron region, local shepherds and farmers developed Roquefort cheese in its famous caves, a practice that dates back over a thousand years.
French cheese grew in popularity during the 18th and 19th centuries, as advances in transportation allowed cheeses to be distributed more widely across France and beyond. Iconic varieties like Brie, Roquefort, and Camembert became synonymous with French gastronomy. In the early 20th century, the Appellation d'Origine Contrôlée (AOC) system was introduced, safeguarding traditional methods and ensuring the quality and authenticity of French cheeses.
Today, France boasts over 1,000 varieties of cheese, from soft, creamy options to sharp, aged selections. French cheese is celebrated globally, with France remaining a top producer and consumer. The rise of artisanal cheese-making and sustainable practices ensures that French cheese continues to evolve, while preserving its rich heritage laid by the early pioneers of cheesemaking.
Artisanal sells a variety of French Artisan Cheeses, you can find them here.