France does three things well.  Bike racing, Wine and Cheese.  We have the other two covered for the time being so time for a special overview of the third.  So prepare your taste buds and hold your nose for three weeks of French cheese.  And throw some swiss and spanish cheeses in there just for good measure.

Stage 1 (Jul 4):  Monaco to Monaco

There isn't a whole lot of cheese that comes out of Monaco.  But since this is the first day of the Tour I say pick your favorite cheese to open up the festivities with some style.  For me that is Montgomery's Cheddar or Cabot Clothbound Cheddar.  For such an international event the least we could do is include some international cheeses.

Stage 2 (Jul 5): Monaco to Brignoles

We begin our journey through Provence.  Two cheeses worth checking out.  Banon is a goats or cows milk cheese and usually comes in a round little dish.  Saint-Marcellan is very similar in style.  

Stage 3(Jul 6): Marselles to La Grande Motte

Not much here for well known cheeses.  Finish off your Banon or Saint-Marcellan.  Or better yet just make yourself some Bouillabaisse and enjoy.  

Stage 4 (Jul 7): Montpellier to Montpellier and Stage 5 (Jul 8): Le Cap D'Adge to Perpignan

Right through the heart of Languedoc-Roussillon.  Roquefort one of the most flavorful of Blue cheeses derives from this region.  In fact it was Pliny the Elder who first evidenced Roquefort for its rich flavor back in 79 A.D. Roquefort is made by a number of different producers each having a slightly different taste.  See if you can find some Roquefort Carles.  

Stage 6 (Jul 9): Gerone to Barcelone and Stage 7 (Jul 10): Barcelone to Andorre Arcalis

A quick journey into Catalonia.  Time for some Garrotxa.  I can say I have never seen it not tried it but according to Steven Jenkins of "Cheese Primer" "there is simply no other goat cheese like it from anywhere."  I just might have to search this one out.  

Stage 8 (Jul 11): Andorre-La Vielle to Saint Girons

Into and out of Andorra and we get to try some Mato cheese.  This is a fresh goat ofrcows milk cheese.  This cheese is made without any salt added so not sure what its like.  If you are intrigued check out this article from the San Francisco Chronicle.

Stage 9 (Jul 12): Saint-Gaudens to Tarbes

We journey back into France and the southern part of the Midi-Pyrenees and briefly into Aquaitaine.  Two cheeses to pick from  - a chevre from Perigord or Rocamadour, a raw goats milk cheese from Quercy.  

Stage 10 (Jul 14): Limoges to Issoudun and Stage 11 (Jul 15): Vatan to Saint-Fargian

Changing gears we move from southeast France up to the Loire Valley.  You are primarily looking at goat's milk chevres  in this region.  Far too many to list but the most famous of which are Crottin de Chavignol, Sainte-Maure De Touraine, or Pouligny-Saint Pierre.  Can't go wrong with any of these.  

Stage 12 (Jul 16) Tonnerre to Vittel and Stage 13 (Jul 17): Vittel to Colmar

Two stages take us across the Ile-de-France region.  The most famous cheese of this region and far too often most overrated is Brie.  Try it with some fruit.  If you want to get more creative find some Exploratuer a fantastically delectable triple-creme cheese.  Perfect with strawberries.  Chris unfortunately I have to steer you clear of this one as it contains at least 75% butterfat!!  But boy does that make it tasty.  

Stage 14 (Jul 18): Colmar to Besancon

A brief stop in Alsace.  Cant do much better than some Munster and a plate of sausages.  Enough said.

Stage 15 (Jul 19): Pontarlier to Verbier, 

Why not make a trip into Switzerland while we are at it.  I mean what itsbetter than some swiss cheese.  Emmental is the holey cheese we all associate with "swiss cheese."  Branch out a bit and try some Gruyere.  It is absolutely fantastic on grilled cheese.  Although I prefer it plain.  Another option is Tete de Moine, a hard mountain cheese. 

Stage 16 (Jul 21): Martigny to Bourg-Saint-Maurice

I thought of combining 15 and 16 but we need a day devoted to one very special cheese.  Vacherin Mont d'Or.  Unfortunately I don't think it is in season.  But for future reference this is one not to be missed.  Just take a spoon and enjoy!.

Stage 17 (Jul 22) Bourg-Saint-Maurice to Le Grand Bornand and Stage 18 (Jul 23): Annecy to Annecy

Into Savoie and Haute-Savoie.  Again a cheese rich region with so many possibilities.  Where to start.  Maybe try some Beaufort or Tomme de Savoie.  For those in Europe go for some Reblochon or Beaumont.  Unfortunately neither are very available in the US as they dont meet the aged for 60 days requirement to be imported.  

Stage 19 (Jul 24): Bourgoin-Jallieu to Aubenas

Through the southern part of Burgundy into the northern Rhone.  One word.  Epoisses.  Possibly the stinkiest cheese you will ever encounter.  Again, we can't get the authentic stuff on this side of the Atlantic.  

Stage 20 (Jul 25): Montelimar to Mount Ventoux

For the penultimate stage of the tour I say either go back and revisit your favorite cheese from the week or create a plate of your favorites, sit back and enjoy the torture of Ventoux.  

Stage 21 (Jul 26): Montereau-Fault-Yonne to Paris

Hmmm champagne and cheese.  I say just go for the caviar and call it a day!

Pictures to come