An American in Provence

Herbes de Provence (Provençal herbs) are a mixture of dried herbs from
Provence invented in the 1970's.
The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking
or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
Herbes de Provence are often sold in larger bags than other herbs, and the price in
Provence is considerably lower than other herbs.
Provençal cuisine has traditionally used many herbs, which were often characterized collectively as "herbes de Provence", but not in standard combinations, and not sold as a mixture:
...the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside.

I didn't really like the cheese as much as I thought I would. Sorry for the blurry picture, it was before I discovered Macro mode. Anyway, if you want cheese that tastes like a mouthful of grass, go right ahead. I normally like Herbs de Provence, but they should be an added oomph, not a WHOA! We have a large bag of them that I use occasionally, mostly on meat. It was a present from his grandmother, who insists on telling me things like how to make my own pasta and tomato sauce, like I am really going to do that. I am sure that it tastes much better and that you can tell the difference, but for me, it just isn't worth the time and burnt tomatos. Anyway, back to the cheese- I give it one Cheese.