French products with protected designation of origin

thumb|A glass of Champagne exhibiting the characteristic liquid bubble|bubbles associated with the wine Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the AOC rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. thumb|right|Vineyards in the Champagne (wine region)|Champagne region of France

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

French cheese originating in the commune of Livarot

type of cheese

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.

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

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

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.

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

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

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

French cheese

French cheese

French cheese

French cheese

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

French goat cheese

French cheese

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.

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

AOC chicken product

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

variety of chili pepper

French cured ham with protected designation of origin

thumb|A wheel of chevrotin

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.

type of sausage

variety of lentil