foods The Best Cheeses of France  

List of Cheeses
1.6k votes 211 voters 32k views 84 items

List Rules Vote up the cheeses that make you exclaim 'magnifique.'

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
Photo: Freebase/CC-BY-SA
1 66 VOTES

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

Also Ranked

#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

46 20
Is this tasty?
see more on Comté cheese
Tomme de Savoie is listed (or ranked) 2 on the list The Best Cheeses of France
Photo: Freebase/GNU Free Documentation License
2 41 VOTES

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

Also Ranked

#43 on The Very Best Cheese

#11 on The Best Semi-Soft Cheese

31 10
Is this tasty?
see more on Tomme de Savoie
Brie is listed (or ranked) 3 on the list The Best Cheeses of France
Photo: Sofie Dittmann/Flickr
3 72 VOTES

Brie


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

Also Ranked

#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

47 25
Is this tasty?
see more on Brie
Roquefort is listed (or ranked) 4 on the list The Best Cheeses of France
Photo: Freebase/GNU Free Documentation License
4 53 VOTES

Roquefort


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 Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then ...more on Wikipedia

Also Ranked

#27 on The Very Best Cheese

36 17
Is this tasty?
see more on Roquefort