QWhen, when writing Pointthe idea of the cheese file materialized, the deputies are already scrambling for public spending. Unlike the 2026 budget, cheese gained immediate consensus. That’s the power: getting everyone to agree. And that’s the goal of this special report: to celebrate this unique product, created since the beginning of time with a little milk and a good dose of know-how. “A dessert without cheese is a beauty without eyes. » Jean Anthelme Brillat-Savarin’s famous sentence lacks tact but conveys the important points well.
How sad our food would be without cheese! How monotonous our life would be without the crust of Saint-Nectaire, a piece of grated old parmesan, fondue by the fire, the smell of good maroilles… Beyond its history and taste – even taste –, cheese has the double power of appeal and comfort. In his presence, we become a mouse, fleeing from the world, in a fairy tale by La Fontaine: “The Levantine people in their legends / Say a certain mouse, bored with the cares of this world / In Dutch cheese / Retreats far from the hassle. »
To mark the launch of this special report, here’s a fifteen-question quiz about this fascinating universe. Do you act in a cheese shop like a kid in a toy shop? Does the mere mention of a floral Camembert crust make you happy? Do you know the names of all the pressed pasta, cooked or not, in France? You’ve come to the right place to test your knowledge. First the questions, then the answers, at the end of the article.
How well do you know cheese? 15 questions to check it out…
1- Which of the following women popularized Saint-Marcellin?
- Richard’s mother
- Denis’s mother
- Mrs Poulard
2- What do you call a cheese label collector?
- A tyrosemiophile
- Campassemyophilia
- A kuprephilist
3- Among these Apéricube flavors, which one is missing?
- Wild garlic
- Grilled chicken
- Curry
4- How many French cheeses benefit from AOP (protected designation of origin)?
5- What country does petit-suisse come from?
- Switzerland
- France
- Italy
6- In which region of Italy is most gorgonzola produced?
- Novara and Piedmont
- Lecce and Puglia
- Catania and Sicily
7- What is the name of the cheese specialty that Jean-Claude Dusse and his friends enjoy at the highland chalet in Tanned people skiing ?
- her vagina
- Fern
- Fork
8- One of these three words, the name of an animal, is also associated with the production of a certain cheese… Which one?
- Wild boar
- Change
- Rabbit
9- Like tarte Tatin, reblochon was born by accident…
10- Among these three propositions, which one does not refer to French cheese?
- The pig
- The bite
- That slap
11- How many kilograms of cheese do the French consume per year and per capita?
12- The traditional cheese used to make quiche Lorraine is Gruyere…
13- Among these three Swiss cheeses, which one is considered Parmesan’s cousin?
- The Tilsiter
- Appenzeller
- That Sbrinz
14- On November 5, 2024, a trio of Frenchmen broke the world record, unveiled in Guinness Book. Which ?
- The one with the most cheese on a pizza
- The one with the biggest fondue
- That’s the longest aligot thread
15- In March 2025, Ipsos listed 15 dishes that, according to the French, best represent French cuisine in the world. Which of these 3 cheese creations is not included?
- Raclette
- Savoyard fondue
- The tartiflet
Answers to our cheese quiz
1- Easy questions to get you started! This is cheesemaker Renée Richard, based at Les Halles de Lyon, which today bears the name of legendary chef Paul Bocuse. It is to the latter that he owes his fame but also his “stage name”, which the chef wrote on his menu as a tribute to Lyon’s mothers.
2- Tyrosemiophiles collect cheese labels, some focusing on one name like Camembert. The French Tyrosemiophile Club is located in the Camembert Museum in Vimoutiers, on the Orne (61). Campasemiophiles collect cheese bells and cuprephiles, helicopters.
3- It’s about curry. The first two are part of the “Montagne” and “Best flavors” series respectively. To shine in society, know that a cube weighs a very precise 6 grams (yes, we weigh it).
4- 46 French cheeses, including banon (Provence-Alpes-Côte d’Azur), morbier (Bourgogne-Franche-Comté) and chaource (Grand Est) benefit from AOP. For the dairy sector you must add 3 butters including Isigny and 2 creams including Bresse. The number 258 refers to General de Gaulle’s famous quote: “How would you like to rule a country that has 258 types of cheese? »
5- It’s written all over it, like port-salute, but it’s a trap! Children’s favorite white cheese originates from… in France, in the Pays de Bray, a region located between Normandy, Picardy and Île-de-France. It was developed in the 1850s before being popularized by… Charles Gervais who later became an industrialist.
6- Gorgonzola, a raw, blue-veined cow’s cheese, comes from Novara in Piedmont. The ripening period is 50 to 150 days for sweet gorgonzola and 80 to 270 days for spicy gorgonzola.
7- The unattractive (but very fragrant looking) mixture that the two shepherds offered was called fern. This is a fictitious name although it can be compared to the concept of strong cheese, this preparation is based on fermented and alcoholic cheese residues that are often found in French regions such as cachaille (Provence) or bouine (Sarthe).
8- Boars are craftsmen who make the wooden cords necessary to coat cheeses such as Mont-d’Or or Vacherin. It is made from spruce bark.
9- Just the opposite! Its creation began on the 13the century and this was due to a ruse used by the Haute-Savoie farmers to pay less royalties to landowners. Farmers deliberately do not finish the first milking of their cows to ensure that their milk is low. They would then “reblockle”, i.e. milk the animal a second time, to produce cheese.
10- Pigouille is a raw sheep’s milk cheese, historically produced in the Charente-Maritime. Clapbitou is a fresh Burgundian cheese made with goat’s milk. A bite… is a slap given with the back of the hand.
11- According to the National Interprofessional Center for Dairy Economics (Cniel), the French consume 27 kg of cheese per year, which places them in second place in the world just behind… the Danes (28 kg). 83% of French people eat cheese at least once a week.
12- This is wrong because originally, and contrary to widespread belief, the original quiche Lorraine did not contain cheese. To make the best, visit the website Point to discover Jean-François Piège’s recipes!
13- Sbrinz, extra hard PDO cheese from central Switzerland and made in valley and alpine cheese factories. Maturation takes at least 18 months. It can be eaten in bite-sized pieces, shaved or grated.
To find
Kangaroo today
Answer
14- If you were told that Cyprien, Victor and Wandrille Gosset came from Aubrac, you would have already guessed the answer: they raised the aligot wire to a height of 6.30 m. The show took place in a rock climbing gym and their meal required 65 kg of potatoes, 22 fresh tommes and 10 creams. And, for the record, Armand Duplantis, the pole vault world record holder, set a personal best at… 6.30 m last summer.
15- Few traps to solve: none! Raclette is at number 7e took the top spot in this survey (1,000 people aged 18 to 75) with 16% of the vote, ahead of Savoyard fondue and tartiflette, 13e tied with 11% of the vote. Top trio: beef bourguignon (39%), cassoulet (31%) and blanquette (22%).
