OK, so I've counted and we currently have nine sorts of cheese in the fridge, or ten, if you count cottage cheese as cheese. We've got our regular staples:
3. gouda - I am Dutch, after all!
4. camembert - impossible to live without, according to Jean-Marc
And then we have a selection that I picked up on the way home from our snowshoeing trip in the Jura mountains:
5. aged bleu de Gex
6. tomme de Jura
7. aged morbier (with ash running down the middle)
8. chèvre with truffle oil
9. brebis (sheep milk) with piment d'espelette or espelette pepper, from the Basque region
Our boss had organized a cheese-tasting at a famous fromager's shop in Gex, a city at the base of the Jura mountains. A fromager is someone who not only sells cheese, but ages it himself - sometimes for years and years - before selling it in his shop. France has over 450 kinds of cheese, which means there is more than one for every day of the year! This particular store had over 300 varieties to choose from and I thought it quite impressive to find a shop with two-thirds of the country's cheese selection in stock.