Because the cheese is melted under a broiler, using ovenproof and broiler-proof bowls is a must. No. 4: Le Suprême, an ambitious project, honors Detroit's French heritage More from the Top 10 here.

Then, Bisot took the students to a cheese shop — Salon du Fromage — to taste his Pave de Paris. “I love the French heritage of his Pave de Paris,” Davis said. “I love the cobblestone.” ...

The makers of one traditional cheese, whose guidelines require their cows eat only from mountain pastures during seven months, simply stopped making that cheese — there was so little grass to eat.