French cheeses

Tomme (), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. Tomme cheeses date back to ancient history.

Mini Babybel is a brand of small snack cheese products that are individually packaged and available in various flavours. It is a product of , a company with roots in the Jura region of France, started by Jules Bel in 1865. Half of the global production of Mini Babybel is made in Évron, a commune in the northwest of France.

French cheese

French dairy brand owned by the Laval-based Lactalis company

Faisselle () is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: .

Fresh cream cheese

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Chabichou (; also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.

Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

French cheese

cheese

Vieux-Boulogne (; also known as Sablé du Boulonnais ) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier.

cheese

French cheese

French cheese

Rochebaron (; ) is a soft blue cheese made from pasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France.

French cheese

thumb|Perail cheese Perail (French: Pérail) is a soft cheese made with ewes milk originating in the region of Aveyron, France. Cheeses are between 10 and 12 cm in diameter and should have an ivory coloured wrinkly rind composed mainly of geotrichum candida. The cheese is produced by the lactic fermentation method. Typically cheeses are sold between 2 and 8 weeks of age with older cheeses exhibiting a distinctly 'sheepy' flavour.

Metton () is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte. The traditional process to produce Cancoillotte with metton is to cook it in an earthenware pot with some water or milk, then to add salt and butter (garlic is an option).

"New" cheese

goat cheese from France

cheese

French soft double-cream cheese made from whole cow's milk

brand of French cheese

250px|thumb|Chavroux in the form of a topless pyramid 250px|thumb|Chavroux in the form of a cylinder Chavroux is a French factory produced soft cheese made using goat's milk.

French cheese brand

Clochette (; French for "little bell") is a bell-shaped, mold-ripened goat cheese from the Nouvelle-Aquitaine region in France that is made by Chèvréchard, a goat cheese maker. Clochette is matured for two weeks and has a shelf life of about 45 days. It has a wrinkled, edible white rind; and a firm, dense, velvety texture. The older the clochette, the more wrinkled its surface and the firmer its inner texture. It has a well-balanced, non-challenging, tangy, and goaty flavor.

Cathare () is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose a health risk. The sale of raw milk cheese aged under 60 days is illegal in the United States.