French, Roquefort e.g
France is home to some of the world’s most iconic and protected cheeses, with over 50 Appellation d’Origine Protégée (AOP/PDO) and Indication Géographique Protégée (IGP) cheeses that guarantee authenticity, quality, and regional heritage. From the nutty, crystalline Comté AOP of the Jura Mountains to the rich, pungent Époisses AOP of Burgundy and the creamy, delicate Crottin de Chavignol AOP from the Loire Valley, each French cheese tells a unique story of tradition, terroir, and artisanal craftsmanship.
Protected under strict European regulations, AOP (PDO - Protected Designation of Origin) cheeses must be produced, aged, and crafted within a defined region using time-honoured techniques to retain their original character and deep-rooted authenticity. Similarly, IGP (PGI - Protected Geographical Indication) cheeses, such as Tomme des Pyrénées IGP, are recognised for their strong regional identity and historical cheesemaking methods, offering exceptional quality with more flexibility in production.
Whether you're searching for bold washed-rind cheeses like Munster AOP and Maroilles AOP, luxuriously creamy varieties like Brie de Meaux AOP and Saint-Nectaire AOP, or robust blue cheeses such as Roquefort AOP and Fourme d’Ambert AOP, France’s protected cheeses provide unrivalled depth of flavour and heritage.
At Cheesemongery.com, we specialise in sourcing only authentic, protected French cheeses, ensuring you receive the highest quality, fully traceable cheeses directly from France’s most renowned cheesemakers. Discover the world of French AOP and IGP cheeses today - order now and experience the true taste of France.
French, Roquefort e.g There are 44 products.
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Roquefort Societe (PDO) - 1.25kg
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced...
Roquefort Vieux Berger (PDO) - 1.25kg
The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for...
Emmental De Savoie PGI (Cut From Meule) - 20kg
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Chaource (PDO)
Made from high-quality cow’s milk, this traditional French cheese is renowned for its velvety texture and delicate bloomy rind, which gives way to a rich, buttery interior. The flavour is mild yet...
Brie De Meaux AOP Dongé - 3kg
Produced by the Dongé family, who have been perfecting their cheesemaking craft since 1930, this is widely considered the finest Brie de Meaux available. Unlike mass-produced versions, Dongé's Brie...
Brie De Meaux (AOP/PDO)
This cheese follows the strict AOP guidelines, meaning it must be made using raw cow’s milk, hand-ladled into moulds, and aged for a minimum of 4 to 8 weeks to develop its signature flavour and...
Brie De Meaux Quarter (AOP/PDO) - 750g
Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
Cantal Entre Deux (AOP/PDO) - 1.8kg
Produced in the Auvergne region, this cheese is one of France’s oldest protected cheeses, with a history dating back over 2,000 years. As a cheese with Appellation d’Origine Protégée (AOP) status -...
Comté (AOP/PDO)
Aged for a minimum of 4 months, but often matured for 12, 24, or even 36 months, Comté develops a complex flavour profile that can include notes of buttered hazelnuts, caramel, toasted bread, and a...
Comté 18 months old (AOP/PDO) - 3kg
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
Comté 'Expression' - 24 Months old (AOP/PDO)
Over two years of careful ageing in underground cellars, this extra-mature Comté develops an extraordinary depth of flavour, with pronounced notes of roasted hazelnuts, browned butter, caramel, and...
Comté King Cut (AOP/PDO) - 2.5kg
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
Comté St. Antoine (AOP/PDO) - 2kg
Aged for a minimum of 12 to 24 months, Comté Saint Antoine has a firm yet smooth texture, with the occasional crunch of tyrosine crystals, a sign of perfect maturation. Its flavour profile is rich...
Crottins De Chavignol (AOP/PDO) - 12x 60g
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
Époisses (AOP/PDO)
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
Fourme D’Ambert Unpasteurised (AOP/PDO) - 2kg
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
Gruyère de France (IGP/PGI) Wedge
Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
Gruyère de France King Cut Block (IGP/PGI) - 1.7kg
This King Cut Block is a versatile, easy-to-use format, ideal for professional kitchens, delicatessens, and home cooks looking for premium-quality Gruyère in a convenient cut. Aged for a minimum of...
Langres (AOP/PDO) - 1kg
Aged for at least 15 days, Langres is regularly washed in brine and annatto, giving its rind a beautiful orange hue and slightly wrinkled texture. Unlike other washed-rind cheeses, Langres is not...
Langres Champenois - 6x 180g
Made from cow’s milk, Langres Champenois is aged for a minimum of 15 days, during which it is regularly washed in brine to develop its signature deep orange, wrinkled rind. Unlike many washed-rind...
Livarot Père Gauthier Large (AOP/PDO) - 2kg
Aged for a minimum of 6 weeks, Livarot develops a smooth yet supple interior, surrounded by a signature sticky, orange-hued rind, the result of repeated washings with brine and annatto during the...
Livarot Du Plessis (AOP/PDO) - 500g
Aged for a minimum of 6 weeks, Livarot du Plessis develops a pungent, earthy aroma and a smooth yet supple interior, encased in a sticky, deep orange rind, achieved through regular washing with...
Livarot Graindorge (AOP/PDO) - 6x 250g
Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
Munster Ermitage (AOP/PDO) - 8x 125g
Aged for a minimum of 21 days, Munster Ermitage develops a smooth, supple interior beneath its orange-hued, sticky rind, which is washed regularly with brine to encourage the growth of...
Munster Fermier Unpasteurised (AOP/PDO) - 800g
Aged for a minimum of 21 days, Munster Fermier develops a supple, creamy interior beneath its distinctive orange, sticky rind, which is regularly washed in brine to encourage the growth of...
Maroilles (AOP/PDO) - 6x 200g
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
Morbier Farmhouse Unpasteurised (AOP/PDO)
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
Munster Fischer (AOP/PDO) - 6 x 125g
Aged for at least 21 days, Munster Fischer develops a soft, supple interior beneath its signature sticky, orange-hued rind, achieved through regular brine washing. This process enhances its pungent...
Munster Pasteurised (AOP/PDO) - 750g
Aged for a minimum of 21 days, Munster Pasteurised AOP/PDO develops a soft, creamy interior with a sticky, orange-hued rind, the result of regular brine washing. This process enhances its mildly...
Ossau-Iraty (AOP/PDO)
Made from milk sourced exclusively from local breeds (Manech and Basco-Béarnaise sheep), Ossau-Iraty is aged for a minimum of 80 days, during which it develops a firm yet smooth texture and a...
Pont-L’Evèque (AOP/PDO)
Aged for a minimum of 4 to 6 weeks, Pont-l'Évêque develops a supple, buttery interior, encased in a golden-orange washed rind that gives off a mildly earthy yet complex aroma. Its flavour is rich,...
Reblochon (AOP/PDO) - 6x 500g
Aged for a minimum of 15 days, Reblochon develops a supple, creamy interior beneath its thin, velvety orange-yellow rind. The flavour is delicately fruity, buttery, and slightly nutty, with a...
Tomme De Vache Noir Des Pyrénées (IGP/PGI) - 3.5kg
Aged for a minimum of 21 days, this cheese develops a dense, smooth paste with a pale yellow hue, encased in its signature black wax or natural rind, which enhances both its appearance and ageing...
Tomme De Savoie (IGP/PGI) - 1.7kg
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
Selles Sur Cher Anjouin (AOP/PDO) - 6x 150g
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
St Marcellin (IGP/PGI) - 10x 80g
Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
