3 Comments so far

1. foodguru

   French Bread
   Boule A round loaf sold in various sizes.
   Ficelle A very thin version of the baguette. Ficelle means string in French.
   Fougasse A flat rectangular bread often filled with bacon, onion or herbs.
   Pain à l’ancienne Bread made using traditional methods
   Pain complet Bread made from whole wheat flour
   Pain de campagne A big rustic loaf with a thick crust.(campagne means country)
   Pain de mie Sliced, packaged white bread; this is a soft sweet loaf mainly used for sandwiches.
   Pain au chocolate Bread filled with chocolate chips
   Pain aux noix Bread filled with nuts.
   Pain aux raisins A light bread filled with raisins. A breakfast treat.
   Pain bio A bread with at least 95% organic ingredients
   Pain de siegle Loaf with two thirds rye flour, one third wheat flour.
   Pain viennois A baguette shape but softer and sweeter.
   Pain d’épices Spiced or gingerbread
   Pain grillé Toasted bread
   Pain Peasant bread
   French cheese
   Abondance
   Beaufort
   Bleu d’Auvergne (AOC, Auvergne)
   Bleu des Causses
   Bleu du Haut-Jura, de Gex, de Septmoncel
   Bleu du Vercors
   Brie de Meaux
   Brie de Melun
   Brocciu Corse or Brocciu
   Cancoillotte
   Cantal or Fourme de Cantal or Cantalet (AOC, Auvergne)
   Camembert de Normandie
   Chabichou du Poitou
   Chaource
   Chevrotin
   Comté
   Crottin de Chavignol ou Chavignol
   Emmental de Savoie
   Emmental français est-central
   Époisses de Bourgogne
   Fourme d’Ambert or Fourme de Montbrison (AOC, Auvergne)
   Laguiole
   Langres
   Livarot
   Maroilles or Marolles
   Mont d’or or Vacherin du Haut-Doubs
   Morbier
   Munster or Munster-Géromé
   Neufchâtel
   Ossau-lraty
   Pélardon
   Picodon de l’Ardèche or Picodon de la Drôme
   Pont-l’Évêque
   Pouligny-Saint-Pierre
   Reblochon or Reblochon de Savoie
   Rocamadour
   Roquefort
   Saint-Nectaire (AOC, Auvergne)
   Sainte-Maure de Touraine
   Saint Agur Blue
   Saint Nectaire
   Salers (AOC, Auvergne)
   Selles-sur-Cher
   Tomme de Savoie
   Tomme des Pyrénées
   Valençay
   Banon
   Bleu de Bresse
   Boursin cheese
   Brillat-Savarin
   Broccio Passu
   Cabecou
   Cancoillotte
   Carré de l’Est
   Chamois d’Or
   Chaumes cheese
   Coeur de Neufchatel
   Coulommiers
   Delice Du Calvados
   Gaperon
   Mimolette
   Olivet Cendré
   Port Salut
   Raclette
   Rigotte de Condrieu
   Roue de Brie
   Saint Albray
   Saint-André
   Saint-Félicien
   Saint-Marcellin
   Tome des Bauges
   Tomme Boudane
   Tomme au Fenouil
   Tomme du Revard
   Vacherin Mont d’Or
   Vieux-Boulogne
   Tomme Butone

2. KC

   Go with the baguette. Simple and yummy and great with cheese, easy to find and to eat. Bakeries should make it, or fine food stores. Just make sure it’s fresh, because it gets VERY hard if left out overnight.
   Of the list that foodguru gave, brie is quite common, but I find it a little strong tasting so I prefer it served with some pesto. Roquefort is my favorite, it’s a kind of green-blue cheese that tastes a lot like regular blue but with a distinct flavor all its own. It’s pretty strong, excellent with a robust wine.
   Camembert is another one I’ve tried from that list, and it’s a lot like brie – a soft cheese that some may find a bit weird. It has a rind.
   You might also consider Gruyere cheese, which is sharp but not as strong as the blues and unique but not as weird as the soft cheeses.

3. kim t

   edam,and brie.
   baguettes(thats the bread)