Instead of indulging in a cheese board before a big dinner, as we do in the U.S., the French do it post-meal, with the cheeses being the buffer between the main course and dessert.

The French eat a small serving of cheese at the end of a

meal because it has many probiotics that aid digestion. Essentially, the cheese acts as a digestif instead of an aperitif.

The naturally occurring "good bacteria" in high-quality cheese can promote gut health, while the calcium in it helps with digestion and promotes

bone and teeth health.

Per Harvard Medical School, cheese that’s aged but not

heated afterward — like Swiss, provolone, Gouda, cheddar, Edam, gruyère, and cottage cheese — contains the needed probiotics.

However, the French eat small cuts only, as cheese can have a high fat content. About three to four different cheeses are ideal, working your way from the mildest to the strongest.

The different flavors and textures of the cheeses can also help cleanse the palate after a meal — especially if the meal is rich or heavy — thus preparing people for dessert.