France produces almost 400 different varieties of cheese, each one is as distinctive as a finger print. This wide selection, more than any other country has to offer, includes cheeses made from cow’s, ewe’s or goat’s milk, or in combination. Each region has its specialty - Normandy, France’s kingdom of milk and cream, is famous for unctuous Camembert and Pont l’Evêque; the Loire Valley and Provence for the tangy goat’s milk cheeses; the Alpine region for firmer, subtly-flavored cheeses, such as Reblochon and Beaumont; the Paris area for the world’s most prestigious cheese, Brie — even from the Pyrénées comes Chiberta, firm, slightly nutty- flavored, a specialty of which the hardy Basque people are proud. France’s reputation for being a paradise for cheese lovers is well-deserved.