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What to eat in Grand Est? Top 8 Magnoriental Soft Cheeses

Last update: Wed Feb 19 2025
TABLE OF CONTENTS

Best Magnoriental Soft Cheese Types

01

Cheese

MUNSTER, France
4.0
Munster
Munster infographic
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Munster is a soft, creamy cheese with an orange-colored washed rind, produced in the Alsace and Lorraine area in France. The cheese is made from cow's milk: smaller cheeses mature in cellars for at least 14 days, and regular sized cheeses for at least 21 days.


Its name comes from a small town called Munster (Monastery), where monks have been making the cheese since the Middle Ages. Munster's aroma is strong and pungent, similar to that of fried eggs, and the flavor is tangy, so it is best enjoyed with strong beers, full-bodied red wines. 
THE BEST Munster Cheeses
1
Ferme du Lejol
Munster Fermier au Cumin AOP

5.0

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Concours International de Lyon - Gold 2025

2
Fromagerie Heinrich
Petit Munster Fermier

5.0

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Concours International de Lyon - Gold 2025

02

Cheese

HAUTE-MARNE, France
3.9
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Caprice des Dieux is a French cheese originating from the micro-region of Bassigny. This soft-ripened cheese is made with pasteurized cow's milk and fully matures in about two weeks. It hides a creamy and smooth texture underneath its bloomy rind.


The aroma is fresh, while the flavors are nutty and buttery. Caprice des dieux is oval-shaped, inspired by calisson – a popular French sweet treat, and it always comes in an iconic blue packaging. The cheese was developed by Jean-Noël Bongrain in 1956.

03

Cheese

LORRAINE, France
3.9
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Carré de l'Est is a French cheese made with cow's milk. It originates from the region of Lorraine. The cheese is traditionally left to mature for 5 weeks. It has a brine-washed rind, pale yellow color, and a pungent, smoky flavor, while the texture is very soft, even more buttery than Brie.


The name of this cheese means square of the East, referring to its region of origin and its shape, because carré means square. Carré de l'Est is so popular in France that it can be found throughout the country.

04

Cheese

CHAOURCE, France
3.9
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Chaource is a tall, soft cheese made from cow's milk in the Aube region in France. It is made by the process of slow draining, and the cheese must mature for at least 14 days before it can be consumed, either young, when almost no rind has formed, or mature (2-3 months).


Its flavor is salty, fruity, mild, buttery, slightly acidic, and mushroom-like. When sold, it comes wrapped in greased paper and packed in a wooden box. It's best to eat it at room temperature because it ripens from the outside in, and the inside becomes runny when the cheese gets sliced. 
05

Cheese

LORRAINE, France
n/a
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Belletoile is a French triple cream brie-style cheese hailing from the Lorraine region. The cheese is made from pasteurized cow's milk and extra cream. It's aged for less than a month. Underneath its bloomy rind, the texture is soft, creamy, smooth, and buttery.


The aromas are mild, while the flavors are nutty, mild, mushroomy, and slightly tangy. It's recommended to serve Belletoile with a crusty baguette or crackers on the side. Pair it with bold red wines such as Pinot Noir or Cabernet Sauvignon.

06

Cheese

CHAMPAGNE-ARDENNE, France
n/a
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Vignotte is a French triple-cream cheese hailing from Champagne-Ardenne, Normandy. The cheese is made from pasteurized cow's milk and extra cream. It has almost 75% fat and it's left to ripen for 2 weeks. Underneath its bloomy rind, the texture is smooth, creamy, buttery, and almost spreadable texture.


The aromas are intense, while the flavors are lemony, with bitter and mushroomy undertones. It's recommended to grill this cheese, add it into soups and burgers, or serve it with crackers and biscuits. Pair it with a glass of champagne or Sauvignon Blanc.

Pair with
07

Cheese

TROYES, France
n/a
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Barberey is a traditional cheese hailing from the village of Barberey near Troyes. The cheese is made from cow's milk and it's first aged in wooden molds with perforated bottoms, then for a short while in earthenware molds, which are removed after 24 hours.


The wheels come in two types – natural or with the addition of sweet herbs. Underneath the rind, the texture is soft and dry. The aromas are mild, while the flavors are woody and pungent. It's recommended to pair Barberey with full-bodied red wines.

08

Cheese

CHAMPAGNE-ARDENNE, France
n/a
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Cendre de Champagne is a traditional cheese originating from the wine-growing Champagne region. Matured in damp caves for 6-8 weeks, the cheese is made from cow's milk cheese and has a natural dusty, gray, ashen rind. The texture of the cheese is tender and silky, almost spreadable.


The aromas are slightly mushroomy, while the flavors are rich and slightly smoky, reminiscent to those of Brie. As expected, it's recommended to pair Cendre de Champagne with a glass of Champagne.

Pair with
TABLE OF CONTENTS

Best Magnoriental Soft Cheese Producers

01

Cheese

LE MONTSAUGEONNAIS, France
5.0
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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

World Cheese Awards - Super Gold

2023, 2022, 2021

Concours International de Lyon - Gold

2025

World Cheese Awards - Gold

2024, 2022, 2021

BEST Fromagerie Germain Cheeses
02
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AWARDS

Concours International de Lyon - Gold

2025

BEST Les Fromages de l'Abbaye Cheeses
03

Cheese

LE THOLY, France
5.0
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AWARDS

Concours International de Lyon - Gold

2025

BEST Fromagerie Gérard Cheeses
04
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AWARDS

Concours International de Lyon - Gold

2025

BEST Les Fromages de Mathieu Cheeses
TABLE OF CONTENTS

Best Magnoriental Soft Cheeses

01
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L'Affiné Au Chablis is a cheese produced by Fromagerie Germain. This artisanal cheese is typically made from cow's milk and is known for being washed with Chablis wine during its aging process, which imparts a distinct and sophisticated flavor. The rind has a characteristic reddish hue, while the interior remains creamy and rich.


It is often celebrated for its balanced taste profile that combines the creaminess of the cheese with the slightly acidic and fruity notes of the Chablis wine. L'Affiné au Chablis can be enjoyed on its own or paired with various accompaniments like crusty bread, fruits, or charcuterie.
AWARDS

World Cheese Awards - Super Gold

2022, 2021

Concours International de Lyon - Gold

2025

World Cheese Awards - Gold

2024

02
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AWARDS

Concours International de Lyon - Gold

2025

03
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AWARDS

Concours International de Lyon - Gold

2025

04
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AWARDS

Concours International de Lyon - Gold

2025

05
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AWARDS

Concours International de Lyon - Gold

2025

06
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AWARDS

Concours International de Lyon - Gold

2025

07

LE MONTSAUGEONNAIS, France
4.9
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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

World Cheese Awards - Super Gold

2023

World Cheese Awards - Gold

2024, 2022

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Magnoriental Soft Cheeses