Fromage is the French word for cheese, a dairy product made from the curd of milk. It comes in various types, textures, and flavors, depending on the milk source (such as cow, goat, or sheep) and the production process. Fromage can be soft, hard, blue-veined, or fresh, and is often enjoyed on its own, in dishes, or paired with wine. In France, fromage holds cultural significance and is an essential part of the cuisine. There are hundreds of varieties, each with unique characteristics. Popular types include Camembert, Brie, and Roquefort. Fromage is typically served on a cheese board, often accompanied by bread, fruits, and nuts.