Introducing our French Cheeses

Discover the Rich World of French Cheeses

France is synonymous with fine cuisine, and nothing embodies this more than its incredible variety of cheeses. With over 1,600 types produced across the country, French cheeses reflect centuries of tradition, craftsmanship, and terroir (a concept encapsulating the unique environmental factors of a region). Below, we’ll explore the most celebrated types of French cheeses, delving into their characteristics, origins, and uses.

Fresh cheeses, known as "fromages frais," are young, creamy, and typically mild in flavour. These cheeses are not aged, making them a versatile choice for both sweet and savoury dishes. Examples include Fromage blanc, Brousse, and Petit Suisse. Their soft, moist, and spreadable texture is complemented by a slightly tangy flavour, making them perfect when paired with fresh fruit, honey, or herbs, or used as a base for dips and desserts.

Soft cheeses with bloomy rinds, or "fromages à pâte molle à croûte fleurie," are celebrated for their creamy interiors and velvety white rinds formed by natural mold. Brie de Meaux, Camembert de Normandie, and Chaource are iconic examples. These cheeses offer earthy, mushroomy flavours and a luscious, buttery texture, making them ideal for pairing with crusty bread and a light white wine like Chardonnay or Champagne.

Soft cheeses with washed rinds, referred to as "fromages à pâte molle à croûte lavée," are surface-ripened and washed in brine or alcohol, resulting in a distinctive aroma and flavour. Examples include Époisses, Munster, and Livarot. Known for their bold, pungent, and savoury profiles, these cheeses pair beautifully with dark rye bread and robust red wines like Pinot Noir or Syrah.

Blue cheeses, or "fromages bleus," are distinguished by their marbled veins of mold, giving them a striking appearance and intense flavour profile. Roquefort, Bleu d’Auvergne, and Fourme d’Ambert are popular choices. Salty and tangy, with creamy or crumbly textures, blue cheeses shine when paired with sweet wines like Sauternes or Port, or drizzled with honey.

Semi-hard cheeses, known as "fromages à pâte pressée," are firmer than soft varieties and may or may not be aged, offering a diverse range of flavors. Examples include Tomme de Savoie, Cantal, and Saint-Nectaire. These cheeses are nutty and slightly tangy, with textures ranging from pliable to crumbly, and pair well with medium-bodied wines like Merlot or Sauvignon Blanc.

Hard cheeses, or "fromages à pâte pressée cuite," are aged for extended periods, developing complex flavors and firm textures. Comté, Beaufort, and Gruyère de Comté are excellent examples. Known for their rich, nutty, and umami-laden flavors, these cheeses feature a dense, crystalline texture and pair perfectly with bold red wines like Bordeaux or Chianti.

France’s goat cheeses, or "fromages de chèvre," are exceptional, ranging from fresh and mild to aged and tangy. Examples like Chabichou du Poitou, Crottin de Chavignol, and Sainte-Maure de Touraine showcase the variety. Fresh goat cheeses are creamy and tangy, while aged varieties develop firmer textures and piquant flavors. These cheeses are delightful with light, crisp wines like Sauvignon Blanc or Rosé.

Some French cheeses defy categorization, embodying their region’s unique heritage. Reblochon from Haute-Savoie offers a semi-soft texture with a nutty, floral flavor. Mont d’Or from Jura is a seasonal delight, served warm and gooey in its wooden box. Langres from Champagne, a washed-rind cheese with a sunken top, is often filled with Champagne before serving for an indulgent experience.