I am a true cheese addict, whereever we travel, we always order the local cheese and my preference is for chevre, (French goat cheese)

For a super cheese omelet, I prefer cantal.

For just eating with bread or crackers, brie de meaux.

For nibbling with a tart apple, I go back to cantal.

Simple tastes, simply superbly satisfied.

OK...I've gone to cheese web sites with no success, but if you know your cheeses, can anyone help with this one?

But, a bajillion years ago, I was hosted to dinner at Le Bec Fin (chef: George Perrier) in Philadelphia. Wonderful dinner.
I ate what I remember being told was a "Smoked Blue Cheese from Spain"...
Divine. But, I never could find it.

From "Physiologie du gout":
"Un dessert sans fromage est une belle a qui il manque un oeil."

Suzie, I wonder if it's Ahumado de Aliva Smoked over juniper wood. Cantabrian.

My comment about the brie was intended in the context that there is only ONE!!

I am such a sad person that I have not one but THREE cheese books. And "Guide to the Cheese of the World" lists not one but 12 bries. And that doesn't count the English or veggie ones.

I had forgotten St Felicien. That's a lovely, recently found (by me) cheese.

As to Cantal, I'm not a huge fan of hard yellow cheese, but that's my husband's taste and I'm told the best is Cantal Salers.

Sheila - you are not sad at all! You are my hero(ine)... three books.

Spotted several comments about US versions of French cheese being bland. Do as the French do; leave the cheese out of the fridge for several hours before serving, or better still, keep it in a cool place, not in the fridge at all. Almost any cheese, except possibly Monterey Jack will taste better and it's most unlikely that eating it will be attended with fatal results!

Most cheese stores will sell a variety pack. Maybe 4 or 5 different types.

If you find one that blows you away, save a small piece for the merchant, so that he can tell exactly what it was.

LOL.

The first time we bought a variety pack, we did find an incredible cheese, that went extremely well with a case of wine that we bought on our first day . But we couldn't get it again because our description, in poor French, didn't work with the merchant.
And we didn't see it among the 400 being offered

Just a small thing.
But it was a great cheese and I have no idea what it was.
So save a small piece

Thanks Cigale... I'm off to search!

Cabécou and the Crottins.

Cabécou, yesssssss. That name had slipped off my mind (I was trying to remember it when posting earlier today).
Suzie, yes, Tournus might very well be "your" little French town - and "your" wonderful restaurant might well be "Aux Terrasses", one of the best places where I've ever had dinner.

SuzieC, you could email Georges directly and ask:

http://www.lebecfin.com/sayhello.cfm

or try: http://www.cheesefromspain.com

robjame: great thread!

Epoisse

And all of us forgot Chaource so far... how could anyone forget Chaource??!

When I travel I go with lists. This list of recommended French cheeses will be with me this spring. Thank you for your input.
Beaufort, a lovely rich, sweet flavoured hard cheese from the Alps
bleu d'Agur.
bleu d'Auvergne
Brie- Brie de Meaux
Brie de Coulommiers.
Brie de Melun,
Brie de Nangis and
Brillat Savarin
cabecou,
Camembert
Cantal-Cantal Salers-
Chaource
Chevre
chevres - St. Maure, Selles sur Cher and chevre camembert
Comte
cour de berry
Crottins.
d'Affinois
Delice de Borgougne
epoisses,
Explorateur.
fourme d'Ambert
goat cheese - bucheron or bucherondin
Maxi Gaperon,
Morbier
Neufchatel
Ossau
Petit Billy (chevre)
Pierre Robert
reblochon
Roquefort
St Felicien
St Marcellin
St. Félicien
St. Nectaire
tomme de montagne
Vacherin-Mont d'Or,

In my post above is the list of recommended cheeses - not 450 but a pretty respectable list. Thanks everyone.

Reblochon has its own (entertaining) web site:
http://www.reblochon.fr/

BT - great site for Reblochon! I get hungry when I see the picture of creamy, gooey Reblochon.
Now if we should start a thread for favorite French wines and we would be all set.

That is a great site, Btilke! Love when they cut the wedge out of that big wheel-yum!