French Gastronomy on Stamps (25): Cheeses


France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, quite a few were issued with cheese as a theme:

Probably the most famous and most copied French cheese!
Made from cow’s milk, the best are created with raw milk in the city of Camembert, Normandie!


Reblochon, a semi-hard washed type of cheese made in the French Alps, it is very versatile as it can be eaten as it is, inside a pie, or in Fondue! Very soft taste.


The King of all Blue Cheese, but not the oldest one. Copied all over the World, it is exclusively made with ewe’s milk and matured inside natural caves. Great with a Port or Banyuls wine any time of the day!

Next I will introduce some great traditional dishes and ingredients!

Please check the new postings at:
sake, shochu and sushi


4 thoughts on “French Gastronomy on Stamps (25): Cheeses”

  1. Me too! I love this…I get so bored with our stamps here in the US, not saying I do not find flowers beautiful, but food would be a nice pace…thanks for this. This is nice you share with us, oh and I attended that Kindai dinner finally and met the most wonderful Japanese man who introduced it to our area, Mika Higurashi. I got some great information from him, and he also warned me about something we eat often here, White Tuna which is really escoral? Lard… I was so disappointed by my findings, but am glad to delete it from my diet!


    1. Dear Liz!
      The beauty of it all is that we learn something new every time!
      True to say, some revelations are hard to swallow….
      Sopleased to have been of some help!


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