French Cheese

Charles de Gaulle

Charles de Gaulle

Cheese is so central to French cultural identity that iconic French General and President de Gaulle is famously quoted, using it as a measure of the diversity of his people.

Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?

(How can you govern a country which has two hundred and forty-six varieties of cheese?)

– Charles de Gaulle

Below are various French Cheeses covered in this site. Stay tuned for more!

Photo credit: Shutter_Lover

Chèvre Frais

There are different kinds of fresh cheeses mainly made from cow’s milk. Today we will look at a cheese made from goat’s milk: chèvre frais. In Corsica, these are called Broccio or Brocciu (and may also be produced from ewe’s milk – brebis frais). This […]

This cheese board includes: tumalo farm's tome, fiscalini's cheddar, ossau-iraty, maytag blue, red onion marmalade, palladin toast.
Photo credit: Arnold Gatilao

Ossau Iraty

  This cheese from the Basque Country and the Béarn province takes its name from two places. The first is the Ossau Valley and the second is the Iraty forest. It is a an uncooked, pressed cheese made from sheep’s milk. The manufacture of this […]


La Fourme d’Ambert

Fourme d’Ambert is probably one of the oldest cheeses and was being produced in Roman times. This cheese is made from unpasteurized cow’s milk, although you can also find some made from pasteurized cow’s milk. This cheese is part of blue cheese family, and has a […]

By LAGRIC (Own work) [CC BY-SA 3.0], via Wikimedia Commons

Le Pont-l’évêque

  Pont-l’évêque is a cheese from Normandy. Normandy is famous for its production of soft cheese, butter, cider and the famous Calvados. This cheese takes its name from the village of Pont-l’évêque, and is certainly one of the oldest cheeses of Normandy. It was known in […]

Photo credit: chèvre qui saoûrit

Fresh Cheeses

This is probably the ancestor of all the cheeses that we know today. It is believed that the origin of cheese dates back to the Sumerian farmers at the dawn of agriculture. These early farmers noticed very quickly that when milk was exposed left at […]

By Hubertl (Own work) [CC BY-SA 4.0 (], via Wikimedia Commons


The name of this French cheese is of Savoyard origin. The term re-blocher or reblasse which would mean “milk a second time”. ‘This name was given to a tax fraud. In fact, the farmers had to pay rent or a kind of royalties to land owners (mainly […]

A beautiful photo of Bleu de Causses cheese, courtesy of Righteous Cheese, found in Washington DC's Union Market.

Bleu des Causses

  Bleu des Causses has the appearance of Roquefort, which is about the only feature it has in common with Roquefort, as Bleu des Causses is made exclusively from raw cow’s milk. Formerly it was called Bleu de l’Aveyron, named after its French department of origin. […]

This beautiful photo of Fougerus comes from Buchanana's Cheesemonger in London, UK.


Fougerus is soft cheese with a bloomy rind made from cow’s milk with a content of 25% fat. This is a cheese that has a ripening 1 month in a wet cave. The best time of consumption is from April to July. Its odour is […]

Brebis du Lochois

Brebis du Lochois

Brebis du Lochois is a small cheese weighing 150g, with a diameter of 7cm, made from sheep’s milk. It is a soft cheese with a bloomy rind and a buttery flavor. The best time of tasting is from April to October. The Sheep cheese of Lochois […]

Selles-sur-Cher Chèvre


This is a soft cheese made from goat’s milk with a hazelnut flavor. Its shape is like a small flat disk weighing 150g. After of refining period of 3-weeks in a dry cellar it is good for consumption. The best time of consumption is from […]



Époisses is like the flagship of cheeses of Burgundy. This cheese was born in the small village of Époisses  more than 5 centuries ago. According to legend this cheese was invented by the Cistercian monks whose community was in Époisses. This is  a soft cheese […]


La Mimolette

Mimolette is a Dutch Edam cheese made from cow’s milk type. The real Mimolette is from the north of Holland. It contains 45% fat. The French Mimolette is manufactured in northern France, as well as in Brittany and Normandy. It has a looks like a […]


Bleu de Bresse or Bresse Bleu

  Bresse bleu belongs to the family of blue cheese. It is a mass-produced cheese created in the 1950s, in the village cooperative of Servas. This is a cheese made from pasteurized cow’s milk. Its taste is sweet, reminiscent of Italian Gorgonzola. The Bresse bleu […]

Banon. Photo Credit: Joselu Blanco.


Banon cheese has been consumed since Roman times. Legend has it that the Roman emperor Antoninus Pius died of indigestion from eating too much Banon. It was appreciated in the Middle Ages and closer to us in time, Jules Verne loved to savour this cheese. Banon […]

Crottin de Chavignol

Crottin de Chavignol

  Crottin de Chavignol is a small goat cheese (50g) manufactured in Berry (Sancerre wine country). This small cheese takes its name from the humorous spirit of French farmers, because it is in the shape of donkey or mule dung (crottin). Unfortunately, fame of this cheese […]



Comté also called Gruyère Comté or French Gruyère and is often compared to Beaufort. This cheese was known at the time of the Romans. In the thirteenth century, some of these cheeses served as tax payments. We would have called these tax collectors ‘gruyers‘. However, […]



Cantal is a cheese made from cow’s milk. In the past, Cantal was called Fourme of Salers. The fourme of Salers had the shape of a drum that accompanied the dancers of the Bourrée d’Auvergne. Cantal is made from the milk of Salers and Aubrac cow […]



Coulommiers can be described as a small brie. Coulommiers is a soft cheese with a bloomy rind made from raw cow’s milk. It looks very much like a small Brie at 13cm, and weighing 500g. It has a fat content of 40 to 50%. Its production […]



Chaource is a soft cheese with a bloomy rind, made from raw milk; it has the AOC designation. It is made all year in the Troyes region. The best time of consumption is in May, when the cows are in pasture. It has a high percentage of fat […]


Carré de l’Est

Carré de l’Est owes its name to its square shape. It is a commercially produced cheese with a bloomy rind, made primarily in Lorraine. Its weight is approximately 380g, and it is between 40 to 50% fat.

La vache qui rit

Processed Cheese

Processed cheese was invented by the Germans in the year 1916, however, the Swiss, who produce hard cheeses have exploited this method of recovery of damaged or slightly defective cheeses to make what is called cream cheese. Often these cheeses are mixed with herbs or dried […]



    Pouligny-Saint-Pierre is a goat cheese, distinctly recognizable due to its pyramid shape. As usual, this cheese has a story or legend attached to it. It is said this cheese was first made in the XVIII century in the village of Pouligny-Saint-Pierre in the Central France. […]



The name of Roquefort cheese comes from Occitan, an ancient language spoken in the south of France, as well as part of Spain and part of Italy. The origin of this cheese dates back to the eleventh century. Legend has it that this cheese was discovered by a […]



Camembert, like Brie, is a cow’s milk cheese with a bloomy rind. Like Brie, Camembert is produced worldwide, with more or less success. Real Camembert get its name from the village where it was born. According to legend, it was Marie Harel who invented this delicious cheese. Actually, Marie […]


Le Maroilles

For those who saw Dany Boon‘s French movie Bienvenue chez les Ch’tis (Welcome to the Sticks), you will have seen French people from the North of the country eating Maroilles cheese at breakfast. This comic movie illustrates the stereotypes French people hold on people of the Northern Region, Nord-Pas-de-Calais. Maroilles […]


Raclette (Bagnes in Switzerland)

If you read the story of Heidi, a novel for children, by Johanna Spyri, you have some idea about Swiss culture. Indeed, Heidi, a little orphan girl lives at her grandfather’s cottage, in the Swiss mountains. Her Grandfather prepared a raclette, by melting Bagnes cheese […]



Brie is certainly one of the most imitated cheeses. It is produced throughout France and even other countries with varying success. Brie belongs to the family of bloomy rind cheeses and it is more than necessary to include it on a cheese plate, for legend says it was proclaimed king […]