When it comes to cheese, few countries have a more prestigious and diverse reputation than France. Renowned for its exceptional quality and centuries-old craftsmanship, French cheese has evolved into an art form—one that reflects the country’s culture, history, and landscape. With over 1,000 varieties to choose from, French cheese offers a tantalizing array of flavors, textures, and forms, each unique to the regions they come from. Whether you’re a connoisseur or a beginner, there’s a French cheese for everyone.
1. Brie de Meaux – The “King of Cheeses”
Arguably the most famous French cheese, Brie de Meaux hails from the Île-de-France region. Often referred to as the “King of Cheeses,” Brie de Meaux is a soft, creamy cheese with a smooth texture and a slightly tangy flavor. Its white bloomy rind and delicate, buttery taste make it an ideal choice for any cheese board. Pair it with a crisp white wine, such as Chardonnay, to enhance its rich flavors.
2. Camembert – A Classic from Normandy
Camembert is another beloved soft cheese, originating in Normandy in northern France. This cheese is often mistaken for Brie, but the two have distinct characteristics. Camembert has a more pronounced earthy flavor, with a smooth, creamy interior that contrasts beautifully with its thin, white rind. It’s a quintessential French cheese that pairs wonderfully with a glass of Cidre, a local specialty from Normandy.
3. Roquefort – The Bold Blue
For lovers of bold, tangy cheeses, Roquefort is a must-try. This blue cheese, made from sheep’s milk, is produced in the south of France in the caves of Roquefort-sur-Soulzon. The cheese is known for its crumbly texture and sharp, pungent flavor, which is intensified by the blue mold veins running throughout. Roquefort is rich and complex, with salty, creamy, and spicy notes. It pairs beautifully with red wines, particularly those from the Rhône Valley, such as Syrah.
4. Comté – A Fruity, Nutty Delight
Comté is one of the most popular cheeses from the Jura region in eastern France. Made from cow’s milk, Comté has a firm texture and a nutty, fruity flavor that intensifies as it ages. The cheese is aged for varying lengths of time, with older varieties developing more complex flavors and a harder texture. Comté is often enjoyed on its own or as a key ingredient in fondue. It pairs well with a white wine like Savagnin or a light red such as Pinot Noir.
5. Chèvre – The Tangy Goat Cheese
Chèvre refers to any cheese made from goat’s milk, and it’s a favorite among those who enjoy a tangy, distinctive flavor. French goat cheeses are made in various regions, each with its own unique twist. From the fresh, soft cheeses of the Loire Valley to the firmer, aged varieties from Provence, Chèvre offers a wide range of textures and tastes. The cheese typically has a bright, zesty flavor, often enhanced by the addition of herbs, spices, or ash. Pair it with a crisp Sauvignon Blanc or a light rosé for the perfect balance.
6. Emmental – Swiss Influence in France
While Emmental is often associated with Switzerland, France has its own version of this beloved cheese. Produced in the Savoie region, French Emmental is a semi-hard cheese with a smooth, slightly nutty flavor and a characteristic holey appearance. It’s often used in cooking, particularly in croque-monsieur sandwiches or fondue. Emmental pairs wonderfully with a dry white wine, such as Chablis, or a light red like Gamay.
7. Munster – A Strong and Spicy Choice
Munster is a strong-smelling, semi-soft cheese that hails from the Alsace and Lorraine regions of northeastern France. It’s made from cow’s milk and has a smooth, creamy texture with a strong, spicy flavor. The cheese is washed with brine during the aging process, which gives it its distinct aroma. Munster is often eaten with crusty bread or potatoes and pairs well with a glass of Riesling or a crisp white wine.
8. Saint-Nectaire – A Creamy, Velvety Indulgence
Saint-Nectaire is a soft, creamy cheese from the Auvergne region in central France. Made from cow’s milk, this cheese has a smooth, velvety texture and a mild, tangy flavor that becomes more pronounced as it ages. The rind is orange and slightly sticky, and the cheese has a rich, buttery taste. Saint-Nectaire is often enjoyed with a glass of red wine, such as a local Côtes d’Auvergne, or a light white wine like Chardonnay.
9. Reblochon – A Soft, Milky Treasure
Reblochon is a soft, creamy cheese from the Savoie region in the French Alps. It’s made from cow’s milk and has a smooth, velvety texture and a mild, slightly sweet flavor. The cheese is usually sold in small rounds, and its smooth, milky flavor is perfect when paired with a glass of white wine like a crisp Chardonnay. Reblochon is also a key ingredient in the traditional French dish Tartiflette, which features potatoes, bacon, and cream.
10. Pont-l’Évêque – A Lusciously Creamy Delight
Pont-l’Évêque is a creamy, semi-soft cheese from the Normandy region. It’s made from cow’s milk and has a distinct yellow-orange rind with a rich, buttery flavor. This cheese has a more robust taste than Brie or Camembert, with earthy and fruity notes that come through as it ages. Pont-l’Évêque pairs well with wines like Chablis or a glass of cider from Normandy.
