Carp Fishing in France

Maroilles 
Thick, soft squares of moist cow's-milk cheese with a vigorous tangy flavour and strong bouquet.

Camembert 
Invented in 1790 by a local farm woman, Camembert is a soft cheese with a rind made up of moulds and is France's most famous cheese.

Livarot 
Also known as 'Le Colonel', Livarot is one of the great rind-washed cheeses of France, with a characteristic reddish-brown crust, a pungent odour and deep, but not overly strong flavour.

Brie 
One of the oldest cheeses from the Ile-de-France, Brie is a soft, creamy cheese with a white rind and a full, nutty flavour.

Munster 
This cheese from Alsace has a creamy consistency and is made from cow's milk with a pronounced flavour.

Pont l'Eveque 
This cheese has been in existence since the 13th century. A soft cheese with a washed rind, strong odour and a clean and pleasant taste.

St Paulin 
This mild, smooth cheese with its orange rind is made throughout the NorthWest, and is particularly popular in Brittany and the Loire.

Port Salut 
Now made throughout North-West France, this pressed cheese has its origins amongst the trappist monks at Abbeye d'Entrannes in Mayennes. Creamy, mild and characterised by its bright orange rind.

Coulommiers 
About half the size of a Brie de Meaux, this cheese is bloomy, made from cow's milk and tastes faintly of almonds.

Emmental 
Based on the classic Swiss cheese with its large holes, this cooked, pressed cheese should not be rubbery to the touch but have a slightly grainy texture and a fine nutty flavour.

Chabicou 
Outstanding farm-produced goat's milk cheese, usually pyramid or cone shaped, aged for a month or so, when it develops its characteristic, pungent goat aroma.

Beaufort 
A delicious Gruyère-type cheese, made from hard-pressed curds of cow's milk, produced in huge rounds and aged for more than a year, during which time the sides of the cheese become concave.

Cantal 
Classic, huge wheel of mountain cheese from Central France, traditionally made in mountain huts from unpasteurized milk, virtually straight from the cow, curdled (not cooked) and aged for over a year.

Reblochon 
Mild and creamy in flavour and can be bought in flat discs weighing 340g.

Bleu de Bresse 
A famous blue from the Montelimar region, made from goat's milk.

Saint-Marcellin 
This small flat disc of cow's-milk cheese (once made of goat's milk) is made in Isere outside Lyon. Best eaten well aged and runny.

Bleu d'Auvergne 
A blue cheese, slightly piquant with a fresh flavour made in the shape of a flat cylinder.

Tomme de Savoie 
From the slopes of the Alps and the Jura mountains comes this white cheese with a pure, slightly salty taste.

Banon 
This goat's-milk (or mixed goat's and cow's milk) cheese comes from the Banon region and is sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia.

Fromage des Pyrenees 
There are two cheeses from the Pyrenees. Appellation d'Origine Controlee (AOC) is a cylinder with a light rind made from ewe's milk. lt has a tang of the soil. The other cheese has a natural black rind covered with plastic or wax. Made from cow's milk, this cheese has a more subtle flavour.

Roquefort 
Roquefort: 'The King of Cheeses', is one of the worlds most famous blue cheeses. It is made exclusively from ewe's milk and is smooth, firm and creamy with a mild piquant flavour.