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Eating cheese in france might sound pretty straightforward, but the world of french cheese can be a minefield of unwritten, unspoken rules. The king amongst french cheeses it was crowned roi des fromages, at the congress of vienna, the best brie is. A smooth camembert, a strong pontleveque, a tender saintnectaire, a fruity beaufort theres a cheese to suit everyones tastes and the food and cooking habits of different continents. For example, yeasts are used as adjuncts in the french cheeses, brie, camembert, pont leveque, maroilles.