La Champagne is a region of timeless natural beauty. The name derives from the Latin 'campus', 'campania', or field. In Old French, this became 'Champaign'. Today, it's Champagne. From the very outset, the wines of Champagne were prized above all the vineyards of Europe. Over 24 million bottles are sold in the U.S. every year. Here are a few cheeses we enjoy with champagne:

• Chevre by Vermont Butter and Cheese: It's nice that CHampagne and CHevre both start with CH, because the two pair perfectly together. This young, fresh goat cheese comes to us from Vermont, but don't prejudge it - it rivals the best that France has to offer. (4 oz)
• Kerrygold Irish Cheddar: This connoisseur's cheddar, notable for its rich, rounded flavor and firm, smooth body, deserves a place on the cheese board alongside your choice of the world's other great cheeses. (8 oz)
• Camembert: The most famous cheese from Normandy, it has a white mold rind and a rich, creamy interior that pairs delightfully with fine Champagne. (8 oz)
• Fromager d'Affinois: This luscious, Brie-like cheese comes from the Pilat Regional Park in France's Rhone-Alpes. Created by Fromagerie Guilloteau, Fromager d'Affinois is unique in the world of double cremes in that even as it progresses in age it still maintains a firm paste in the center. Beneath the light, fuzzy rind is a gooey ring that becomes almost liquid at room temperature. Progressing further into the cheese, you find a smooth, rich cheese with the lovey taste of fresh butter and earthy mushrooms. Fromager d'Affinois is a must-try for fans of Saint Andre, Boursaut, or Brie de Meaux. (8 oz)

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