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, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind.

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 and cabbage-like.

As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days.

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 in France, and it must mature for at least 10 days.

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.

Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments.

Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10 days before consumption.

Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.

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 curd because he thought it would enrich the flavor of the cheese, and it turns out that he was right.