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The Best Cheeses of France

List Criteria: Can be any variety of cheese that originated in France

French cheese. A list of the best cheeses from France. With its countless textures, flavors, and recipes, cheese is one of the most diverse types of food in the world. Even its chief ingredient, milk, can come from a wide variety of animals, including cows, goats, sheep, and even buffalo. Unlike east Asia, where lactose intolerance is much more common, cheese is a staple of the western diet with such iconic dishes as grilled cheese, mac and cheese, and best of all... cream cheese frosting. Cheese and its saturated fat may contribute to heart disease; that said, it may actually strengthen tooth enamel with its protein, calcium and phosphorus. While this list may focus on cheeses from one particular country, they are probably sold world-wide and may even be down at your corner store.


The Best Cheeses of France Foods
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    Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production of all French AOC cheeses, around 40,000 tonnes annually. The cheese is made in flat circular discs, each between 40 cm and 70 cm in diameter, and around 10 cm in ... more on Wikipedia
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    Brie is a soft cow's milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, its flavor depending largely upon the ingredients used and its manufacturing environment. more on Wikipedia
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    Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. Munster is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' ... more on Wikipedia
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    Roquefort is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of ... more on Wikipedia
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    Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and ... more on Wikipedia
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    Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer ... more on Wikipedia
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    Ossau-iraty is a French cheese made from sheep milk. more on Wikipedia
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    Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. more on Wikipedia
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    Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, some controversy existed whether French cheeses of a ... more on Wikipedia
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    Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has ... more on Wikipedia
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    Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes were produced annually. more on Wikipedia
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    Raclette is both a semi-firm cow's milk cheese that is usually fashioned into a wheel of about 6 kg. It is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off the melted part. more on Wikipedia
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    Bleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue ... more on Wikipedia
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    Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée since 1975. It is a soft, pungent, washed rind cheese made from cow's milk. It is both beloved and reviled for its earthy aroma, which has been described by some ... more on Wikipedia
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    Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée since 1991. Langres is a cow's milk cheese, cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, ... more on Wikipedia
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    Fromager d'Affinois is a French double-cream soft cheese made from cow's milk. It is produced by the Fromagerie Guilloteau company. Fromager d'Affinois is similar to Brie in production, appearance and flavour. Unlike in Brie production however, before cheese making the cow's milk undergoes a process ... more on Wikipedia
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    Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region. Cantal obtained its Appellation d'Origine in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de ... more on Wikipedia
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    Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded ... more on Wikipedia

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