If you want to be hit in the face with an olfactory 2×4, step into any one of the  fromageries sprinkled in every neighbourhood throughout Paris. You’ll find no aerosol Fromage whizz in France, be it sheep (brebis), goat (chèvre) or cow (vache), it’s all udderly delicious. I’m slow and only recently learned that Roquefort is a place, not just a salad dressing. In Seattle we have the Blue Angles, in Roquefort they’ve got the blue cheeses, and not just one, but many shades of blue. If you’re looking for something that smells satanic but tastes heavenly, Camembert is the cheese for you. It is the go to fromage when it comes to soupe à l’oignon gratinée. The Fromagieres really know their stuff.


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