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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1 99 VOTES

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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#14 on The Best Hard Cheese

#30 on The Best Cheese for a Grilled Cheese Sandwich

#18 on The Best Ingredients for a Charcuterie Board

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Camembert de Normandie is listed (or ranked) 2 on the list The Best Cheeses of France
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Tomme de Savoie is listed (or ranked) 3 on the list The Best Cheeses of France
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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 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

#8 on The Best Semi-Soft Cheese

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Reblochon is listed (or ranked) 4 on the list The Best Cheeses of France
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4 45 VOTES

Reblochon and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. ...more on Wikipedia

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