I know that cheese isn't the best thing to use; raisins, peanut butter and chocolate are all better. The French don't do peanut butter - you never see it in the supermarches except in the import section, next to the £3 minature jars of marmite.
The things is though - the French don't seem to do "mousetrap" cheese either. (Cheap cheddar syle supermarket cheese in the UK and Australia)
So what do the French use on mousetraps?