Produced in France’s northwestern region of Normandy in various forms since at least the 18th century, the cheese - creamy, pungent and gooey - is now regarded as France’s favorite.

From Greece's crumbly feta to Italy's creamy ricotta, Mediterranean cheeses reflect the region's food traditions. Here's how ...

The birthplace of Roquefort cheese is in the mountains which rise in the southeast of France, half way between the Eastern Pyrenees, and the beautiful but boisterous gulf of the Mediterranean ...

Claudia Romeo: We're in Seine-et-Marne, in France, in the birthplace of Brie ... which means that the cows are milked here and the cheese is just made 100 meters from here. What is the breed ...

It's a soft cheese with a flowery rind all around. It's really the emblem of Normandy." Today, France makes 360 million wheels of Camembert each year, and the cheese has become a symbol of French ...

An imported raw milk cheese from France is being recalled as it might contain bacteria. Read more at stomp.straitstimes.com ...

Eyeing the soft white cheese warily, I realize that in Lyon, France’s first city of gastronomy, food isn’t just sustenance; it’s a time machine. Each dish comes with a side of history.

But that’s exactly what happened this week when Tracey Colley, founding director of the Academy of Cheese, was honoured by the minister of agriculture and food sovereignty of France, receiving a ...