foods The Best Cheeses of France  

List of Cheeses
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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.
Comté cheese is listed (or ranked) 1 on the list The Best Cheeses of France
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Comté cheese

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 height. Each disc weighs up to 50 kg with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet. ...more on Wikipedia

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#33 on The Very Best Cheese

#18 on The Best Ingredients for a Charcuterie Board

#13 on The Best Hard Cheese

#29 on The Best Cheese for a Grilled Cheese Sandwich

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Tomme de Savoie is listed (or ranked) 2 on the list The Best Cheeses of France
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Tomme de Savoie

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 cheeses. As a result, the cheese has a relatively low fat content. The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass. The cheese normally comes in discs approximately 18 centimetres across, 5–8 centimetres in thickness, and weighing between 1 and 2 kilograms. It is first pressed, and then matured ...more on Wikipedia

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#43 on The Very Best Cheese

#11 on The Best Semi-Soft Cheese

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Brie is listed (or ranked) 3 on the list The Best Cheeses of France
Photo: Sofie Dittmann/Flickr
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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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#4 on The Very Best Cheese

#41 on The Very Best Foods to Have at a Party, Ranked

#1 on The Best Soft Cheese

#18 on The Best Cheese for a Grilled Cheese Sandwich

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Livarot cheese is listed (or ranked) 4 on the list The Best Cheeses of France
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Livarot cheese

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 as reminiscent of feces or "barnyard". The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace. For this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. Sometimes green paper is also used. Its ...more on Wikipedia

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#69 on The Very Best Cheese

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