Arpitan cheeses

Swiss medium-hard Alpine cheese

Reblochon () is a soft washed-rind French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.

Fontina (French: fontine) is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.

type of cheese

semi-hard, fragrant, raw-milk cheese made in Haute-Savoie, France; named after the French commune Abondance

French cheese

upland variety of Tomme cheese, specifically, one from Savoy in the French Alps

unpasteurised cow-milk cheese from the Bauges Mountains, France

Saint-Marcellin () is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.

cheese

thumb|A wheel of chevrotin

French cheese

French cheese spread; specialty of Lyon

Italian cheese

thumb|Logo of L'Étivaz thumb|Round piece of L'Étivaz cheese thumb|alt=A piece of L'Étivaz|Small piece of L'Étivaz cheese

cheese