I like to think of myself as a bit of a cheese connoisseur, as I’ll happily choose cheese over dessert. But the more I researched French cheese, the more I realized I didn’t know.

Living in France, I soon discovered that cheese is an integral part of every meal. And there are more than 365 cheeses in France, one for every day of the week.

France is a cheese lover’s heaven, but it can also be a little confusing if you don’t understand the different categories and classifications. When you’re faced with a myriad of different varieties at the counter, how do you know the best French cheeses to put in your basket?

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But before we start, let’s see just how much you really know about French cheese. And don’t worry, there are only 10 questions, so it won’t take you long, and it is fun to see just how good your cheese IQ really is.

The French Cheese Quiz

Discover the Best Cheeses in France

Our journey through French cheeses is not just about taste; it’s an exploration of how these cheeses have evolved and become such a big part of French culture.

Cheese is a course of its own when you go out for a meal in France, not just something you have as part of Apéros, and is served after the main but before dessert. But it’s not served as we do in other parts of the world with crackers, grapes, pickles, and relishes.

Usually, it’s a plate with a few varieties of cheese and some bread, no butter; just a basket of bread and a plate of cheese. That’s the French way.

The Cheese Regions of France

Here’s a stat that might just blow your mind. France has over 1,000 types of cheese. That’s insane. And not only that, depending on which region you’re in depends on which cheeses are most popular.

Let me break it down for you. Ready?

Normandy

Location: In the northern part of France.

Famous Cheeses: Camembert, a soft, creamy cheese with a bloomy rind. Pont-l’Évêque, a creamy, slightly pungent cheese, and Livarot, known as “The Colonel” due to its striped rind.

What Makes It Special: The lush, green pastures of Normandy provide ideal conditions for dairy farming, which in turn influences the rich, buttery flavors of its cheeses.

Alsace

Location: Bordering Germany in the northeast.

Famous Cheese: Munster, a strong, aromatic cheese with a smooth texture.

What Makes It Special: The Vosges Mountains and the unique Alsatian climate contribute to Munster’s distinct taste, often enjoyed with cumin seeds.

Auvergne

Location: Central France, known for its volcanic soil.

Famous Cheeses: Bleu d’Auvergne, a creamy blue cheese with a bold flavor. Saint-Nectaire, semi-soft with a creamy and nutty taste, and Cantal, a firm cheese reminiscent of cheddar.

What Makes It Special: The region’s rich volcanic soil imparts a unique minerality to these cheeses, enhancing their flavors.

Loire Valley

Location: Stretching along the Loire River in central France.

Famous Cheeses: Crottin de Chavignol, small and firm with a nutty flavor. Valençay, with its distinctive pyramid shape and ash coating, and Selles-sur-Cher, a soft cheese with a bloomy rind.

What Makes It Special: The diversity of landscapes in the Loire Valley, from vineyards to pastures, shapes the variety and quality of its goat cheeses.

Savoie

Location: The French Alps, near the Swiss border.

Famous Cheeses: Reblochon, creamy and nutty. Beaufort, firm and slightly sweet, and Tomme de Savoie, a semi-firm cheese with a mild, earthy flavor.

What Makes It Special: The alpine pastures and the traditional methods of cheese-making in this region contribute to the rich, complex flavors of Savoie cheeses.

Burgundy

Location: In the eastern part of France, known for its rich history and vineyards.

Famous Cheeses: Epoisses, known for its strong aroma and soft, creamy texture. Abbaye de Cîteaux, a semi-soft cheese made by Cistercian monks, and Soumaintrain, a creamy, washed-rind cheese with a strong flavor and smooth texture.

What Makes It Special: The regional terroir, marked by diverse landscapes from lush pastures to vineyard-covered hills, influences the unique characteristics of Burgundy cheeses.

Grand Est

Location: In the northeastern part of France, encompassing areas from the Paris region to Meaux.

Famous Cheeses: Carré de l’Est, a soft cheese with a creamy texture and a mild taste, and  Chaource, known for its creamy, soft texture and slightly salty taste.

What Makes It Special: Grand Est is a major cheese-producing region with diverse climatic conditions and a rich agricultural heritage.

Île-de-France

Location: Central-northern part of France, encompassing the Paris metropolitan area.

Famous Cheeses: Brie de Meaux, a soft cheese known for its creamy texture and mild, earthy flavour, and Brie de Melun, similar to Brie de Meaux but with a stronger flavor and more robust aroma.

What Makes It Special: Île-de-France is renowned for its lush, fertile lands ideal for dairy farming. This results in the production of high-quality milk, which is crucial for making the region’s celebrated Brie cheeses. 

Brittany

Location: In the northwestern part of France, known for its rugged coastline and Celtic heritage.

Famous Cheeses: Abbaye de Timadeuc, a cheese produced by monks in Brehan, with a firm texture and mild, nutty flavor.

What Makes It Special: While not as famous for cheese as other regions in France, Brittany has a growing artisanal cheese movement, producing unique cheeses that reflect the region’s distinct terroir and dairy farming practices. 

The 8 Categories of French Cheese (les huit familles de fromage)

French cheeses are broadly categorized into eight distinct families, each representing unique textures and flavor profiles. 

No. 1 Fresh Cheeses (Fromages Frais): These cheeses have not been aged and possess a high moisture content. They are usually soft and spreadable, with a mild taste. Examples include Petit Suisse and Fromage Blanc.

No. 2 Soft Cheeses with Natural Rind (Fromages à pâte molle à croûte fleurie): These cheeses have a white, edible rind and a creamy interior. They can range from mild to pungent in flavor. Classic examples are Brie and Camembert.

No. 3 Soft Cheeses with Washed Rind (Fromages à pâte molle à croûte lavée): These cheeses are washed during maturation, developing a stronger flavor and a sticky, orange rind. Munster and Époisses are notable examples.

No. 4 Pressed Cheeses (Fromages à pâte pressée): These are made by pressing the curd to remove moisture, resulting in a firm texture. They can be either cooked (cuit), like Comté, or uncooked (non-cuit), such as Tomme de Savoie.

No. 5 Pressed and Cooked Cheeses (Fromages à pâte pressée cuite): These cheeses have a dense texture and a strong flavor, having been cooked and pressed. A popular example is Emmental.

No. 6 Goat Cheeses (Fromages de chèvre): Made from goat’s milk, these cheeses can vary in texture and flavor. They often have a tangy, sharp taste. Chèvre and Crottin de Chavignol are well-known varieties.

No. 7 Blue Cheeses (Fromages à pâte persillée): These are characterized by their blue or green veining, created by Penicillium mould. They have a distinct, sharp, and tangy flavor. Roquefort and Bleu d’Auvergne are famous examples.

No. 8 Processed Cheeses (Fromages fondus): These are made by blending various cheeses, often with the addition of other ingredients. They are known for their uniform texture and mild flavor. Examples include cheese spreads and slices used for cooking.

The Cheese Designations in France

In France, cheese designations protect the uniqueness of French cheeses, ensuring that traditional cheese-making methods are preserved and that consumers are getting authentic, high-quality products. Just like wine is protected, so is the cheese. The most prominent designations are:

AOC (Appellation d’Origine Contrôlée)

This certification is given to cheeses that meet strict criteria regarding geographical origin and traditional production methods. For instance, Roquefort, Brie de Meaux, and Camembert de Normandie are AOC cheeses, meaning they are produced in specific regions using traditional techniques.

AOP (Appellation d’Origine Protégée)

This is the European Union’s version of the AOC. It provides legal protection for regional food products across the EU. AOC and AOP essentially represent the same standards but at different geographic scales (national vs. European).

IGP (Indication Géographique Protégée)

This designation is less strict than AOC/AOP. It links a product to a region, requiring that a certain stage in production occur in the specified area. However, the ingredients can come from different regions.

Label Rouge

This is a quality mark used in France to designate products that meet a higher standard, including specific production and processing methods that aim to ensure superior quality.

My Favorite French Cheeses

Cheese was a big deal in our house growing up. My parents loved to throw dinner parties, and after dessert, there was always a cheese course with port. 

And aside from the traditional English cheddar, there was always a Brie, Camembert, Port Salut, and Roquefort.

It’s safe to say I started my cheese addiction from a young age, but when I moved to France, it went into overdrive. I discovered all these other cheeses that I hadn’t known about before, such as goat cheese and Mimolette.

And if you go to one of the local weekly markets that are so popular here in France, you’ll get to try before you buy.

It’s almost impossible to pick just fifteen cheeses out of over a thousand, so I decided to go with the non-negotiables, the ones you just have to try at least once in your life.

Most Popular French Soft Cheeses

Brie

Brie, often hailed as the “Queen of Cheeses,” originates from the Île-de-France region. It’s a soft cheese made from cow’s milk, characterized by its creamy core and edible white rind. 

This is probably the first French cheese I ever tasted, and I love it just as much today as I did when I was a kid.

Brie’s history dates back to the 8th century, and it’s been a staple at French tables ever since. Traditionally, Brie is enjoyed on its own or with bread, allowing its subtle flavors to shine. 

The most famous variants, Brie de Meaux and Brie de Melun, hold the prestigious AOC (Appellation d’Origine Contrôlée) status, ensuring they are produced following strict traditional methods.

My favorite accompaniment: Walnuts or Pecans with a traditional bunch of green grapes.

Camembert

Camembert is another iconic French cheese, and one I keep as standard in our fridge, hailing from Normandy. Made from cow’s milk, it features a similar soft, creamy texture and bloomy rind to Brie but has a stronger, more earthy flavor. 

Camembert was reportedly created in the late 18th century by Marie Harel, a farmer from Normandy, with the help of a priest from Brie, thus linking the histories of these two renowned cheeses. Camembert de Normandie, the AOC-certified variety, ensures authenticity and traditional production.

The only problem is that here in France, there are so many choices of Camembert that you’re never quite sure which one to choose. So I usually go to the cheese counter and get their recommendation.

My favorite accompaniment: Crisp apples and sweet figs with crusty French bread

Reblochon

Reblochon, from the Savoie region in the Alps, is a soft washed-rind cheese with a nutty taste and a creamy texture. It was first produced in the 13th century.

 The cheese’s name comes from the word “reblocher,” which means “to pinch a cow’s udder again,” referring to the practice of holding back milk during the first milking.

This milk, richer in cream, is then used to make Reblochon, giving it its distinct flavor. Don’t let this put you off because it really is good.

My favorite accompaniment: Perfect with a Charcuterie platter

Goat Cheese

Chèvre is a term for French goat cheeses, and there are so many different types; generally, they are tangy, slightly acidic, and soft, sometimes with a crumbly texture. Goat cheese has been made in France for thousands of years, with each region having its own distinct variety. 

The Charente has many goats, a legacy of the Battle of Poitiers in 732 AD, and one of our popular goat cheeses is Chabichou. It’s one of the first cheeses made in France, has an AOC label, and is absolutely gorgeous when paired with a glass of Pineau des Charentes.

Another popular one is Crottin de Chavignol, produced in the Loire Valley, known for its mild flavor when young, which becomes nuttier and more robust as it ages.

My favorite accompaniment: Honey and berries work beautifully with goat cheese on toast.

Most Popular French Hard Cheeses

Comté

Originating from the Jura Massif region, Comté is a staple of the French cheese tradition. Made from unpasteurized cow’s milk, it is aged for at least four months, resulting in a complex, nutty, and slightly sweet flavor. 

Comté’s production dates back to the 12th century, and each wheel is a reflection of the local terroir. It’s pretty versatile in cooking and pairs well with both red and white wines.

My favorite accompaniment: Water biscuits with dried apricots

Beaufort

Hailing from the Savoie region, Beaufort is one of my favorite hard cheeses. It’s known for its smooth, creamy texture and distinct concave wheel shape. 

This cheese is made from raw cow’s milk and aged in mountain cellars for 6-12 months. Beaufort has a fruity taste and is often used in traditional dishes like fondue. Its history is deeply rooted in the Alpine dairy farming practices.

Fondue is huge in France and can often be used as a main course with copious amounts of fresh, crusty French bread to dip into it.

My favorite accompaniment: Great with a glass of cider and a selection of nuts

Cantal

This cheese comes from the Auvergne region and is one of the oldest cheeses in France, with references dating back to Roman times. Made from raw cow’s milk, it is aged for several months, developing a firm texture and a robust, tangy flavor. 

Cantal can be enjoyed in various stages of ageing, from the young ‘Cantal jeune’ to the mature ‘Cantal vieux’.

My favorite accompaniment: It’s really good with a juicy pear

Ossau-Iraty

H4 Ossau-Iraty

A traditional cheese from the Basque Country and Béarn, Ossau-Iraty is made from sheep’s milk. It has a smooth, creamy texture with a nutty, earthy flavor. 

This cheese is aged for at least three months and is known for its delicate balance of flavors. Ossau-Iraty is often enjoyed with black cherry jam, a common pairing in its region of origin.

My favorite accompaniment: Rustic bread, black cherry jam, and a glass of Bordeaux

Mimolette

This distinct orange cheese, originally produced in the Lille area of Northern France, is known for its bright color and hard, crumbly texture. Made from cow’s milk, Mimolette is aged for at least two months and up to two years. 

Its flavor is nutty and slightly sweet, and it was historically made to resemble Dutch Edam cheese, but in my opinion, it tastes more mature than an Edam.

My favorite accompaniment: Crusty bread, red apples, and sliced chorizo

Most Popular French Blue Cheeses

Roquefort

Roquefort is arguably the most famous blue cheese from France, and my all-time favorite. Originating from the South of France, in the region around Roquefort-sur-Soulzon, it’s made from sheep’s milk and aged in the Combalou caves. 

Discovered centuries ago, its production involves the use of Penicillium roqueforti mold, which gives Roquefort its characteristic blue veins and sharp, tangy flavor. 

It was the first cheese to receive the AOC designation in 1925, signifying its importance in French culinary history. I could quite literally eat this for breakfast, lunch, and dinner.

My favorite accompaniment: A glass of port and a charcuterie board

Bleu d’Auvergne

Bleu d’Auvergne hails from the volcanic region of Auvergne in central France. This cheese is made from cow’s milk and is known for its creamy texture and spicy, piquant taste. It’s another one that we have quite a bit of, and it always makes it onto our Christmas cheese platter.

The discovery of Bleu d’Auvergne dates back to the mid-19th century and is credited to a French cheesemaker who developed the cheese by injecting it with the same mold used in Roquefort. 

Today, Bleu d’Auvergne holds an AOC status, guaranteeing its quality and regional authenticity.

My favorite accompaniment: A bowl of walnuts and figs with a glass of Syrah

Fourme d’Ambert

Fourme d’Ambert is one of France’s oldest cheeses, dating back to Roman times. Produced in the Auvergne region, this semi-hard blue cheese is made from cow’s milk and is less intense than Roquefort, with a creamy texture and a mild, fruity flavor.

Its cylindrical shape sets it apart from other cheeses, and its production process is protected under AOC regulations.

My favorite accompaniment: A glass of rosé Pineau des Charentes, and dried fruit

Saint Agur

Saint Agur is a relatively new addition to the French blue cheese family, created in the Auvergne region in the 1980s. You’ll see it in most supermarkets’ regular cheese cabinets; it’s easy to find and recognizable by its distinctive blue hexagonal packaging.

Unlike traditional blue cheeses, it’s made from pasteurized cow’s milk, resulting in a buttery, smooth texture and a mild, creamy flavor that’s less sharp than other blues. 

My favorite accompaniment: Apple and pear slices, walnuts, and a dessert wine.

Bleu des Causses

Bleu des Causses is closely related to Roquefort but made from cow’s milk instead of sheep’s milk. Personally, I prefer Roquefort, but it’s still a cheese I enjoy. 

Produced in the limestone plateaus of Aveyron, it’s aged in natural caves where it develops its characteristic veining and bold, pungent flavor. And trust me, it does smell.

Like other notable French blue cheeses, it holds an AOC status.

My favorite accompaniment: Sweet fruits, nuts, and crackers

Is Raclette from France or Switzerland?

Raclette has its roots in Switzerland but is now a staple French cheese. It was traditionally a peasant and shepherd dish in the medieval period, with mentions dating back to 1291. The method involved melting part of a wheel of cheese near a fire and scraping it onto toasted bread​​​

In France, particularly in the Auvergne-Rhône-Alpes region, records indicate that melted cheese has been consumed since medieval times. By the Renaissance, it was commonly eaten with potatoes.​

The unique name “raclette” derives from the French word “racler,” meaning “to scrape,” which is precisely what you do when preparing the dish​.

It’s especially popular as a winter dish. You can even buy a raclette machine to make the whole thing much easier, and I’ve seen the rise of “raclette parties,” and I’ve been to my fair share of these in France.

FAQS: Types of Cheeses in France

Final Thoughts on French Cheese

French cheese is part of everyday life in France, and it’s rare to go to a restaurant where cheese isn’t served as part of the meal.

With over 1,000 cheeses to choose from, there is something for everyone, with every possible texture and flavor.

The key is pinning it down to just four or five cheeses to add to your cheeseboard the next time you have a dinner party, or are putting together your Christmas menu.