Laure Dubouloz misses some of the cheeses from her childhood home in Annecy, in the French Alps. “Most French people know every cheese from their region, but not necessarily from other regions,” she says. But the third-generation cheesemonger says it took moving to New York five years ago to discover cheeses from the rest of Europe. “We have Roquefort, so why would we get Stilton from the English? Of course we knew Gruyère, but...

Source: Wall Street Journal July 05, 2016 16:18 UTC