Some estimates place the number of types of cheese in France at around 400; others say that it’s closer to 1,000. Either way, these days the count is expanding in an interesting way, as a fresh breed of fromageurs (cheesemakers) has entered the French culinary scene: the faux-mageurs, who produce delicious Camemberts, bleus, and Munsters without any milk whatsoever. In France, where cheese is an art form and a yellow square wrapped in cellophane is a travesty, makers and consumers have been slow to warm up to vegan cheese. But now, with interest in plant-based eating growing in the country, great vegan cheeses are making an entrance. Read more at the link in bio. 📸: Laura Stevens #france #france🇫🇷 #fromage #fromager #vegan #vegancheese #vegancommunity #culinary #culinaryarts #plantbased #fauxmage #fauxmagerie #veganinfrance #veganinspo