French Cheeses

Brie de Meaux is a soft French cheese made from cow's milk. The flat cheese has a delicate rind covered in white mold. It matures in cellars on straw mats in the Île-de-France area near Paris for at least four weeks. This particular... READ MORE

Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy a... READ MORE

Tomme is both a type of cheese and a generic term that is used to describe a flat and round cheese with a grayish natural rind. Tomme cheeses can be made with any type of milk and are produced in France, Switzerland, Canada, Italy, and the United ... READ MORE

Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed... READ MORE

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 exist... READ MORE

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, butte... READ MORE

Vacherin is a group of cheeses made from cow's milk. There are two main types of Vacherin – one is Swiss, the other one French. The French one is called Mont d'Or or Vacherin du Haut-Doubs, while the Swiss one is called Vacherin Mon... READ MORE

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 s... READ MORE

Fromage blanc is a French fresh cheese made from cow's milk. It shouldn't be confused with fromage frais, which must contain live cultures, while the fermentation in fromage blanc has been stopped. Its texture is soft, creamy, and spreada... READ MORE

Fromage frais is a French fresh cheese made from whole or skimmed cow's, goat's, or sheep's milk which is sometimes enriched with the addition of cream. Its texture is smooth and creamy. In flavor, it is similar to cream ... READ MORE

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... READ MORE

Visually reminiscent of a dusty cannonball, mimolette is a semi-hard French cheese originating from the area around Lille, which is the reason why it’s also known as boule de Lille. Made from cow’s milk, it’s le... READ MORE

Buche de Chevre is a French cheese originating from the Poitou-Charentes region. Made from goat's milk, this soft cheese has a white color, bloomy rind, and a creamy, flaky texture. The flavors are tangy, earthy, and slightly sweet. The c... READ MORE

Bleu d'Auvergne is a French blue cheese made from raw cow's milk. It has characteristical veins dispersed throughout its body. The mold that forms in the cheese is a result of the production process - Bleu is pricked with long needles tha... READ MORE

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 blo... READ MORE

Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. Duri... READ MORE

Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. On the exterior it has a d... READ MORE

Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest i... READ MORE

Named after the eponymous commune in the Seine-et-Marne region in France, where it was first produced, Coulommiers is a soft cheese made from cow’s milk. It is characterized by a fat content of 40%, a creamy texture, and a buttery, ... READ MORE

Tomme de Savoie is an uncooked, semi-soft cheese with a gray rind that has yellow and red spots all over it. The cheese is made from cow's milk in the regions of Savoie and Haute-Savoie in France. It is the oldest cheese from the Savoie ... READ MORE

Saint Agur is a French cheese originating from Auvergne, particularly the village of Beauzac. This rindless blue cheese is made with cow's milk, and it is typically left to ripen in cellars for 60 days. The flavors are sharp, spicy, and f... READ MORE

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... READ MORE

Despite its name, petit-suisse (lit. little Swissman) is not a Swiss cheese. It comes from Normandy, where it has been produced since 1850. However, there was a Swiss worker in the dairy of Auvilliers, who suggested adding cream to the cu... READ MORE

Cancoillotte is a French cheese originating from the region of Franche-Comté. It is believed that this cow’s milk cheese with a thick and creamy texture first appeared more than 2,000 years ago in a region that was then calle... READ MORE

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to t... READ MORE

Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, cr... READ MORE

Ossau-Iraty is an uncooked, pressed, semi-hard cheese made from sheep's milk from the Pyrenees mountain range. Small cheeses of this sort must mature for 60 days, while the standard-sized Ossau-Iraty matures for at least 90 days. Undernea... READ MORE

Raclette de Savoie is an ancient mountain cheese common to the Savoie region in France and the canton of Valais in Switzerland. It derives its name from racler, meaning to scrape, which describes the way the local people cut this... READ MORE

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 as... READ MORE

Faisselle is a fresh white cheese originating from France. It is usually made from cow’s, sheep’s, or goat’s milk. Due to its soft, delicate texture, this rindless cheese is typically sold in a plastic mold called fa... READ MORE

Saint-Paulin is a French semi-soft cheese made from cow’s milk, originating from the region of Bretagne. It was originally produced by Trappist monks. Underneath its washed rind, there is a white-colored body with a creamy and firm ... READ MORE

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty... READ MORE

Brie de Melun is a soft, flat-formed cheese made from unpasteurized cow's milk in the areas of Aube and Yonne and the Brie region of Île-de-France. This Brie is even smaller than its widely popular cousin Brie de Meaux and it is als... READ MORE

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, ... READ MORE

Brocciu is a cheese that can be fresh or matured, made on Corsica island from goat's or sheep's milk and whey. It can act as a lactose-free replacement for the Italian Ricotta cheese. It has a smooth, creamy and crumbly texture and its f... READ MORE

Hailing from the Loire Valley in France, Bûcheron is a traditional cheese made from goat's milk. Interestingly, it was the first French goat cheese that was exported to the United States. Bûcheron has an ivor... READ MORE

Le Brin is a French cheese originating from the region of Rhône-Alpes. The cheese is made with cow's milk and has a washed rind. Its texture is tender and creamy, the aromas are nutty, while the flavors are buttery and slightly swee... READ MORE

Bresse Bleu is a French cheese made with pasteurized cow's milk. This blue cheese hides a soft and creamy texture underneath its bloomy white rind. The aroma is fresh and mushroomy, while the flavor is buttery and very rich. During the pr... READ MORE

Coeur de Chevre is a French cheese made from raw milk of the poitevine goat breed. It's easily recognizable by its heart shape, which is left to ripen in cellars for 7 days after it's been molded by hand. The aromas are fresh and... READ MORE

Cathare is a French cheese originating from the region of Languedoc-Roussillon. It is made from raw goat’s milk which is curdled, placed into molds, dried, then salted. The cheese matures from 2 to 4 weeks and is characterized by it... READ MORE

Produced in Corsica from the milk of local Lacaune ewes, Brin d'amour is a semi-soft artisan cheese with a creamy texture and flavors that range from mild and citrusy to sour and tangy. Its name can be translated as a breath of loveREAD MORE

Picodon is a small, round cheese made from goat's milk, with a minimum weight of 60 grams, produced in the Ardéche and Drôme regions in France. Its rind is thin, with yellow or white mold speckled with blue on the exterior. T... READ MORE