Baguette Fromage
Sandwich Chèvre-Miel
Goat cheese with honey; sweet-savory combination.
Sandwich Chèvre Chaud
Warm goat cheese sandwich; cheese melted or grilled.
Sandwich Cervelle de Canut
Sandwich with cervelle de canut (herbed fromage blanc); Lyonnaise dip.
Sandwich Cancoillotte
Cancoillotte cheese (melted, runny) spread sandwich.
Sandwich Camembert Rôti
Baked/melted Camembert sandwich.
Sandwich Camembert-Pommes
Runny ripe Camembert against a cold tart apple snap, on a crusted loaf: a Normandy pairing of pasture and orchard, the cheese and the cider apple off the same farms.
Sandwich Brocciu
Brocciu fresh cheese sandwich; Corsican specialty.
Sandwich Brocciu-Figatellu
A Corsican collision: figatellu off the grill, smoke and pork liver, laid on bread under a thick cool cushion of brocciu, the island's fresh ewe-whey cheese. Two products of one winter, in one hand.
Sandwich Boursin
Boursin Ail & Fines Herbes spread thick on a split baguette, a few rounds of cucumber for crunch. The household lunch the 1972 slogan named for life.
Sandwich Bayonne-Ossau-Iraty
Bayonne ham with Basque sheep cheese.
Sandwich au Saint-Nectaire
Saint-Nectaire on baguette: an Auvergne washed-rind disc aged on rye straw, its earthy, granite-mineral paste from herds grazed on the Monts-Dore volcanic soils.
Sandwich au Roquefort
Roquefort arrives at the bread already loud, and the sandwich is an exercise in giving it room without taking the whole loaf: crumbled for sharp pockets, or forked with butter to an even coat.
Sandwich au Roquefort
Roquefort cheese sandwich; strong blue.
Sandwich au Rocamadour
The cheese is a 35-gram goat disc two fingers wide, so scale and ripeness decide everything. You lay the ripe puck on whole and press it until the near-liquid centre sags into the crumb.
Sandwich au Reblochon
Reblochon cheese sandwich; creamy Savoyard cheese.
Sandwich au Pont-l'Évêque
Pont-l'Évêque cheese on bread.
Sandwich au Munster
The Sandwich au Munster on the everyday French counter is built on the pasteurised dairy round of the Alsace washed-rind cheese, milder and more uniform than its farmhouse cousin.
Sandwich au Munster Fermier
The Sandwich au Munster Fermier carries the raw-milk farmhouse grade of the Alsatian washed-rind cheese, stronger and less even than the dairy version, tuned wheel by wheel and scattered with cumin.
Sandwich au Morbier
The Sandwich au Morbier carries a thin charcoal seam, a record of two milkings, into a baguette: a mild, supple Jura cheese given a plain bread treatment that lets one quiet earthy note show.
Sandwich au Maroilles
The Sandwich au Maroilles does not lay one of France's most pungent cheeses cold: it warms it into the bread until the paste turns tart and savoury, the move the region's famous cheese tart makes.
Sandwich au Maroilles
Maroilles cheese sandwich; pungent, washed-rind.
Sandwich au Livarot
The Sandwich au Livarot lays Normandy's loudest washed-rind cheese, banded with five reed strips and nicknamed le Colonel, in firm slabs on a buttered baguette, the butter its only brake.
Sandwich au Livarot
Livarot cheese sandwich; strong flavor.