French cheeses

Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage ?

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

Cheese classification

Fresh Cheeses

Soft, Flowery Rind Cheeses

Brie

Brillat-Savarin

Camembert

Chaource

Coulommiers

Délice de Bourgogne

Neufchatel

Saint-Félicien

Saint-Marcellin

Soft, Washed Rind Cheeses

Époisses

Langres

Livarot

Mont d'Or

Munster

Pont l'Evêque

Reblochon

Blue Cheeses

Bleu d'Auvergne

Bleu de Gex

Fourmed'Ambert

Roquefort

Saint Agur

Pressed and Uncooked Cheeses

Reblochon

Bethmale

Cantal

Laguiole

Mimolette

Morbier

Ossau-Iraty

Port Salut

Raclette

Saint-Nectaire

Salers

Tomme de Savoie

Pressed and Cooked Cheeses

Abondance

Beaufort

Comté

Emmental

Goat Cheeses

Brocciu

Processed Cheeses

Cow milk

Goat milk

Sheep milk

Bleu - Classic blue cheese is well known. Various cheese can be called 'bleu' after the right culture has been added to the mix, often Roquefort, Gorgonzola, or Stilton. Known for their pungent flavor, creamy texture, and of course, color. Great with salads or melted on a burger.

Brebis - Named for its origin, Brebis can be any cheese made from sheep's milk. Brebis is often buttery, smooth and pungent.

Brie - From the region of Brie, Brie is a soft, creamy, white cheese, cut into rounds.

Camembert - Similar to (but not the same as) Brie, Camembert is from the North of France. Traditionally made with unpasteurized milk, Camembert is also soft and creamy with a slight hint of ammonia. The classic apéro cheese, it's a good one to learn to like!

Cantal - Cantal is a harder cheese, from central France. Almost like cheddar, Cantal has a strong creamy taste (depending on its age). Old Cantal can be pretty strong tasting so maybe opt for a fresher one. Cantal is great for recipes too.

Chèvre - Creamy goat's milk cheese, Chèvre is another French classic. Various kinds exist in France. One of my favorites, tart Chèvre is great on crackers with a sweet onion confit.

Mimolette - Probably the closest thing to Cheddar that the French have, Mimolette is a hard orange cheese from the North of France. It tastes somewhat like Parmesan.

Saint André - Like a very strong Brie, Saint Andre can take a bit of getting used to. It is also very creamy and rich.

Saint-Nectaire - A more nutty flavor, Saint-Nectaire is another common addition to a cheese board.

Tomme - From the French Alps, tomme is fairly dense and dry. Tomme is also the key ingredient in the French dish - Aligot.