Best French Washed Rind Cheese Types
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
THE BEST Reblochon Cheeses
Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months.
During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above.
THE BEST Beaufort Cheeses
Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old. It is easily identifiable for its thin black layer of ash which goes through the center of the cheese.
For full maturation, it takes from 45 days to 3 months, and in that time the rind becomes yellow and moist. The flavor is rich and creamy, reminiscent of fresh hay, nuts and fruits, with a slightly bitter aftertaste. Morbier also has numerous small holes dispersed throughout its body.
THE BEST Morbier Cheeses
Époisses is a soft cheese made from cow's milk with a glossy rind, and a pale beige, creamy, slightly salty body. It must mature for at least 4 weeks before it is ready for consumption when its salty, spicy, and sweet flavors, and an intense, pungent aroma fully develop.
The cheese is so smelly that it's been banned on public transport in France, according to the BBC. Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). Époisses is sold in a wooden box in order to ease the transport and prevent the cheese from spilling out.
Pair with
THE BEST Époisses Cheeses
Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. It must mature for at least six weeks on rye straw mats before being marketed. As the cows graze on pastures at high altitudes, the cheese has a unique sweet, hazelnut-like flavor and a smell reminiscent of mushrooms and hay.
Its texture is silky and creamy, and it melts in the mouth. It can be recognized by the green label on its thick rind, which can be white, yellow or red, depending on the stage of maturation. It goes perfectly with crusty bread and a glass of red wine.
THE BEST Saint-Nectaire Cheeses
Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine.
On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine.
THE BEST Langres Cheeses
Chaumes is a French soft or semi-soft cheese made from cow’s milk. Its rind is washed, and its color is pale yellow. The cheese has a strong aroma, a supple, creamy, springy, and smooth texture, and a complex, nutty flavor. The name chaumes can be literally translated as stubble.
It ages for about 4 weeks, after which it can be grilled or consumed on its own, accompanied by a piece of crusty bread. There is also a spreadable version of this cheese, known as chaumes la crème.
Port Salut is a French semi-soft cheese made from cow’s milk. It was originally developed by Trappist monks in the 19th century at Port-du-Salut Abbey, hence the name of the cheese, which is characterized by its pale yellow color, a creamy, smooth texture, and mild flavor.
During the original production, Port Salut was regularly washed, but today it is wrapped directly in plastic before the aging process. It is recommended to pair it with fruits, broccoli, or steamed asparagus.
Pair with
Boulette d'Avesnes is a French cheese made with cow's milk. The cheese is characterized by its conical shape. It is flavored with tarragon, cloves, parsley, and pepper. The rind is traditionally washed with beer and colored with paprika, imparting a reddish hue to the cheese.
The aroma is pungent and stinky, the textures are smooth and creamy, while the flavor is sharp, strong, and peppery. The cheese matures for 2 or 3 months in humid cellars. Originally, Boulette d'Avesnes was made using the leftovers from cheeses which hadn't formed correctly in the molds.
Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel.
Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor.
THE BEST Livarot Cheeses
Best French Washed Rind Cheese Producers
Fromagerie Germain is a renowned French cheesemaker located in the Grand Est region, specializing in the production of traditional soft cheeses such as Chaource, Époisses, and Soumaintrain. With a commitment to preserving artisanal methods, the company balances heritage with modern production techniques.
Their facilities at ZAE Champ Miolin in Vaux-sous-Aubigny support both local and international distribution, making Fromagerie Germain a key player in the fine cheese market, celebrated for its high-quality and authentic flavors.
AWARDS
![2 stars](/images/productawards/adebecb10e624b828ea4241794e6b268.png?w=160)
World Cheese Awards - Super Gold
2023, 2022, 2021
![2 stars](/images/productawards/0f0ce23af0f14517afdc9d4a3a745a3d.png?w=160)
World Cheese Awards - Gold
2022, 2021
![2 stars](/images/productawards/1dc654c0303e4f6f9ff68c09661a223a.png?w=160)
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Fromagerie Germain Cheeses
Best French Washed Rind Cheeses
Langres is a French cheese made by Fromagerie Germain. It is a cow's milk cheese with a washed rind, originating from the Champagne-Ardenne region. The cheese has a distinct orange, wrinkled rind and a creamy, soft interior. Langres is characterized by its unique crater-like top, which is formed during the aging process as the cheese is not turned.
This cheese is known for its strong aroma and rich, tangy flavor.
AWARDS
![2 stars](/images/productawards/bec44c5407e94cd89d697f502447d48c.png?w=160)
World Cheese Awards - Super Gold
2023
![2 stars](/images/productawards/0f0ce23af0f14517afdc9d4a3a745a3d.png?w=160)
World Cheese Awards - Gold
2022
AWARDS
![2 stars](/images/productawards/0f0ce23af0f14517afdc9d4a3a745a3d.png?w=160)
World Cheese Awards - Gold
2022
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 64 French Washed Rind Cheeses” list until February 15, 2025, 1,396 ratings were recorded, of which 1,115 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.