Occitan cheeses

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.

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

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

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

French cheese

French cheese

French cheese

French cheese

French cheese

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

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

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

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

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.

pasteurized blue cheese from central France

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.

Chaumes (; ; ) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France, made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.

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 from Auvergne

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.