France is world-renowned for its exquisite cuisine, and arguably, its cheeses are the crowning glory. With approximately 1600 distinct types of French cheeses, it’s a paradise for any food lover.
Whether you’re a cheese connoisseur or a novice looking to explore, this list will introduce you to 13 classic French cheeses that you must try. Each cheese has its own unique flavor profile and story, reflecting the rich cultural and gastronomic heritage of France.
1. Camembert de Normandie
Camembert de Normandie is a soft, creamy, surface-ripened cow's milk cheese. It originated in the late 18th century in Normandy, northern France. The cheese is rich and earthy with a buttery flavor and is traditionally made in small rounds. It pairs well with a baguette and a glass of Normandy cider.
The cheese is protected by an AOC (Appellation d'Origine Contrôlée) designation, meaning that only those cheeses produced in a specific region using particular methods can bear the name 'Camembert de Normandie'. A good Camembert should have a bloomy, aromatic rind and a creamy, runny interior that tastes deeply of the lush Norman pastures where the milk-producing cows graze.
2. Roquefort
Roquefort is a blue cheese made from sheep milk. It is tangy, crumbly and slightly moist with distinctive veins of blue mold. Roquefort has a unique combination of sweet and smoky flavor, with a noticeable taste of buttermilk and slight overtones of fresh bread.
Roquefort enjoys the distinction of being the first cheese to receive an AOC designation in 1925. It is aged in the natural caves of Roquefort-sur-Soulzon, which give the cheese its distinctive character. A classic pairing for Roquefort is with figs or pears, or crumbled over salads.
3. Brie de Meaux
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. It's a soft cheese, made from raw cow's milk, with a smooth and velvety texture. Brie de Meaux has a delicate yet complex flavor, with a hint of nuts and fruit.
It is often called 'The King of Cheeses' and is a star on any cheese platter. It pairs well with Champagne or a fruity red wine. Its creamy texture is best appreciated at room temperature, so make sure to take it out of the fridge about an hour before you plan to enjoy it.
4. Comté
Comté is a hard mountain cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. It is aged for a minimum of 4 months to 18 months or more. The flavor of Comté can vary depending on its age, but it generally has a strong and slightly sweet taste.
Comté is versatile and can be eaten as is, melted, or grated. It's perfect in a fondue, on a sandwich, or shaved over salads. This cheese is a staple in French kitchens and is the most produced French AOC cheese.
5. Reblochon
Reblochon is a semi-soft, washed-rind and smear-ripened mountain cheese that originated in the Thônes region of Haute-Savoie in France. It has a nutty taste that lingers in your palate. Reblochon is made with raw cow's milk and has a creamy, soft, and buttery texture.
Reblochon is traditionally used in a classic Savoyard dish called 'tartiflette', a gratin with potatoes, reblochon cheese, lardons, and onions. It's a perfect comfort food for cold winter days. When buying Reblochon, look for the green casein seal on the cheese, it guarantees the authenticity of the product.
6. Munster
Munster is a strong tasting, soft cheese made from milk produced by cows living in the regions between Alsace, Lorraine and Franche-Comté in France. The cheese is protected by an AOC label. Munster is known for its strong, penetrating aroma and tangy taste.
Munster is often eaten with boiled potatoes and finely chopped onions, and it is also a great melting cheese. It pairs well with a strong Alsace wine or a dark beer. Fun fact: the name Munster is derived from the small town of Munster where Vosgian abbeys and monasteries used to make this cheese in the Middle Ages.
7. Époisses
Époisses is a soft cow's milk cheese. Named after a small town in Burgundy, it's often considered one of the world's smelliest cheeses. It has a sticky orange-red rind, with a creamy, runny interior that's rich and savory.
Époisses is washed in marc de Bourgogne, a local liquor, which gives it a distinctive aroma and flavor. It's best enjoyed with a spoon, and pairs wonderfully with a Trappist beer or a red Burgundy wine. Fun fact: Époisses was reportedly one of Napoleon's favorite cheeses.
8. Morbier
Morbier is a semi-soft cow's milk cheese defined by the thin black line that runs through its middle. The line was traditionally made from vegetable ash and separated the morning and evening milk. Morbier has a yellowish color, and a creamy and soft texture with a slightly bitter aftertaste.
Morbier is a versatile cheese, it's great for melting or simply served with a slice of crusty bread. It pairs well with a white Jura wine. The AOC standards for Morbier protect the method of production and ensure the authenticity of each slice.
9. Fourme d'Ambert
Fourme d'Ambert is one of France's oldest cheeses, and dates back to the Roman times. It's a semi-hard French blue cheese made from raw cow's milk. The cheese has a creamy texture and a mild and delicate flavor for a blue cheese.
Fourme d'Ambert can be enjoyed on its own, crumbled over salads, or melted on a pizza. It's also a perfect dessert cheese, particularly when paired with sweet wines or port. Fourme d'Ambert is designated with a PDO (Protected Designation of Origin), the European Union's version of the AOC.
10. Saint-Nectaire
Saint-Nectaire is a semi-soft, washed rind cheese that comes from the Auvergne region of central France. It is made from cow's milk, and has a creamy and supple texture. Saint-Nectaire has a complex flavor, with hints of nuts, hay, and mushrooms.
Saint-Nectaire is excellent on a cheese platter, in salads, or melted on potatoes. It pairs well with a light red wine like Beaujolais. Saint-Nectaire has been protected by the AOC since 1955.
11. Pont-l'Évêque
Pont-l'Évêque is a French cheese, one of the oldest in France. It is a small square-shaped cheese made from cow's milk, with a creamy and slightly tangy taste. Pont-l'Évêque has a soft, creamy interior with a smooth, fine texture and a golden yellow rind.
Pont-l'Évêque is perfect for a cheese plate and pairs well with a glass of cider or calvados. It is often used in regional recipes and can be served with fruit and nuts. The cheese has a PDO label, guaranteeing its character and high quality.
12. Chaource
Chaource is a soft cheese, similar to brie, made in the Champagne-Ardenne region of France. It is named after the village of Chaource. The cheese has a soft, creamy interior with a slightly crumbly center and a bloomy edible rind.
Chaource can be enjoyed at different stages of maturity, and its taste varies accordingly. It pairs well with Champagne or a light red Burgundy wine. Chaource has been awarded AOC status, ensuring that every cheese bearing its name lives up to the quality standards.
13. Cantal
Cantal is one of the oldest cheeses in France, dating back to the times of the Gauls. It is a firm cheese made from cow's milk, with a milky aroma and a nutty, tangy flavor. Cantal comes in three varieties: "Cantal jeune" (aged 1-2 months), "Cantal entre-deux" (aged 2-6 months), and "Cantal vieux" (aged more than 6 months).
Cantal is a versatile cheese, it can be melted, grated, chunked or whipped. It is excellent in salads, sandwiches, or on a cheese platter. It pairs well with a full-bodied red wine. Cantal has held an AOC designation since 1956, ensuring its traditional method of production.
These 13 cheeses represent the diverse flavors of French cheese, offering a taste experience for every palate. It's a testament to the craftsmanship and heritage of French cheesemaking. Whether you’re planning a trip to France or just a visit to your local cheese shop, consider trying these classic French cheeses.
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