French cheeses

Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.

Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.

Roquefort (; Languedocien: Ròcafòrt) is a sheep-milk blue cheese from southern France. Though, within differences between legal roqueforts, indistinguishable cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon (in the Occitania region) may bear the name "Roquefort", as it is a recognised geographical indication, and has a protected designation of origin.

type of French cheese

Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France.

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.

French cheese

type of cheese

French cheese originating in the commune of Livarot

French AOP blue cheese, made from cow's milk, named for its place of origin in the Auvergne region of south-central France

a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy

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

Époisses (), also known as Époisses de Bourgogne (), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.

Mimolette () is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille after its city of origin, or vieux Hollande because it was originally inspired by the Dutch Edam cheese.

French cheese

uncooked, unpressed cow's-milk cheese, originally manufactured in the area around the commune of Pont-l'Évêque, in the Calvados département of Normandy

creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France

French cheese from the plateau of Langres in the region of Champagne-Ardenne

Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.

Ossau-Iraty () is a Basque cheese made from sheep's milk.

semi-hard French AOC blue cheese, made from raw cow's milk from the Auvergne region of France

soft ripened cheese from Coulommiers, France

French cheese

cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France

brand of processed cheese products made by Fromageries Bel since 1865

French cheese

French cheese

French cheese

Saint-Nectaire (; ) is a French cheese made in the Auvergne region of central France.

French cheese

type of cheese

French semi-hard com milk cheese originating from Salers, located in the Massif Central, central France

Cancoillotte or cancoyotte ( or ) is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooking cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.

French cheese

French cheese

French soft cheese

French goat cheese

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

unpasteurized brie manufactured in the town of Meaux in the Brie region of northern France since the 8th century

Picodon () is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.

Soft cheese made in France and Switzerland

blue cheese made from whole milk

Gaperon () is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.

French cheese

goat-milk cheese from Loir-et-Cher, France

goat-milk cheese from the department of Indre-et-Loire, France

Pélardon (), formerly called paraldon, pélardou and also péraudou, is a French cheese from the Cévennes range of the Languedoc-Roussillon region. It is a traditional cheese made from goat's milk. It is round soft-ripened cheese covered in a white mold (à pâte molle à croûte fleurie) weighing approximately 60 grams, with a diameter of 60–70 mm and a height of 22–27 mm. Pélardon has benefited from ''Appellation d'origine contrôlée'' (AOC) status since August 2000.

French cheese

unpasteurised goats-milk cheese from the province of Berry, France

French cheese

unpasteurised cow-milk cheese from the Bauges Mountains, France

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French Cheese

French cheese

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.

Cabécou () is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a region in the lower bottom of France. The coloration of this creation is a calm cream color. Cabécou is a cheese generally made from raw goat's milk originating from the regions of the Massif Central such as Quercy, Rouergue, Haute-Auvergne, Limousin and Périgord.

pasteurized blue cheese from central France

cheese

thumb|A wheel of chevrotin

cheese