How in the world can you select cheeses when you 1) can't even speak French and 2) have limited sophistication of cheeses sold here in the US? I'm assuming if we don't want cheese, we just decline. Any basic categories of cheeses with description would be helpful here.

"Any basic categories of cheeses with description would be helpful here."

I think you can look that up on the internet. First of all, you have to know whether you like hard cheeses (cheddar, Swiss) or soft cheeses (camembert, Brie) or cheeses with a strong taste (goat, Roquefort) or stinky cheeses (Munster, Gorgonzola).

Then maybe somebody can help you.

Since every person;s tastes are different - why don't you just go to a well-supplied local shop and try several different varieties? They can advise - and you can then at least pick general types that you like.

If you're interested, DK (Dorlin Kindersley) puts out a guide: French Chees - The visual guide to more than 350 cheeses from every region in France.

It gives all the nutritional facts, picutres, where and how it's made, type, season when best and even what wine to pair with it. Also of great interest to me, it give a primer on how to properly cut the various forms...always a sticky issue (or should I say stinky?) when left the platter or chariot instead of having portions cut for you by a server.

As for ordering cheeses in a fromagerie or at a market, pantomime works well. Start with "s'il vous plaît" and then start acting: Pointing, showing with your fingers the thickness of the slice you need, holding your nose and shaking your head "no" (though stinky doesn't mean it doesn't taste good IMO). Double or Triple creme are rich and not generally strong. I'd advise smaller portions and a variety- but not more than you'll use in a couple of days...it's fun to go back and try something else or more of the one you really loved.

As a general rule the firmer the Brie or Camembert the less strong taste. If it's hard, it's not ready. As it ripens, it softens from the inside out until it actually will "run" slightly when cut. If you don't like this stronger taste, ask for it "pas trop bien fait". I like it between the two extremes.

You always will score points by asking about "Les Spécialités de la Région" and ordering even just a token piece. And I take exception to what someone said about goat cheese! Not all goat cheese is strong, though some is an acquired taste. We had a herd of dairy goats for years and my kids lived for fresh-made ricotta from goat's milk. Many restaurants serve as part of buffet breakfast or for dessert a mild type of creme fraiche (brand name example: Petite Suisses) that looks like sour cream. It is very rich and excellent with a little jam or fresh red berries (fruits rouges). Yum!

Lastly there are 3 main contributors to cheese: cow (vache), goat (chèvre) and sheep (brébis). Try them all and have fun doing it!

If you live near a Whole Foods grocery store it would be a good place to do some research. They have an excellent selection of cheeses from around the world, the staff is usually well trained and knowledgeable, and they're more than happy to let you try samples of any cheese.

The Splendid Table a radio show on NPR has a nice section of their shows about cheese. You can find it here. This may give you some good starting points on French Cheeses as well.

http://splendidtable.publicradio.org/souptonuts/

Thanks klondike for the nice overview.

For parisnewbie don't worry about it. In my experience ordering cheese after dinner the waitress will bring the cheese board and offer a fat slice of three different cheeses from her assortment of about ten. If you want more ask quickly because the impatient lady will be off and running as soon as the third piece is dropped. Ask for more bread, <i>pain</i>, if you need it also.

It MIGHT be different in Paris, but IME you just ask. Ask for a taste of anything you fancy the look of. Remembering to start any conversation with Bonjour or Bon soir, just say &quot;un peu?&quot; &quot;pour gouter&quot; (gouter actually has a circumflex, but that's beyond me right now)

Un pi. poor gootey.

And always finish with s'il-vous plait.

They will be so pleased that you want to learn they will be pleased to help you. And,certainly in the country, the same is true at the market stalls.

As you develop a taste you might want to work out if you have a preference for goats' cheese- chevre; sheeps' cheese- brebis; or cows' cheese- vache. You also get mixte, which is just what it sounds like.

Me, I love strong tasting cheeses, but that's not everyone's cup of tea. Just TRY it, tho'. You'll like it.