List of French cheeses
Encyclopedia
This is a list of cheeses from France
. Traditionally, there are from 350 to 400 distinct types of French cheese grouped into eight categories 'les huit familles de fromage'. There can be many varieties within each type of cheese, leading some to claim closer to 1,000 different types of French cheese.
of the European Union
, certain established cheeses, including many French cheeses, are covered by a Protected Designation of Origin
and other, less stringent designations of geographical origin for traditional specialities (for details see the French
Appellation d'Origine Contrôlée
(AOC) system, the Denominazione di Origine Controllata
(DOC) system used in Italy
, and the Denominación de origen
system used in Spain
).
A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG), listed alphabetically by nation, is at the Europa Agriculture site.
French cheese production is classified under four categories, and PDO/AOC rules dictate which category(ies) each protected cheese may be assigned to:
56 cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d'origine contrôlée (AOC), the highest level of protection. Some are also protected under the less stringent but still legally regulated designation Label Régional (LR). A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered. It may come as a surprise to see varieties of Emmental cheese protected as a French cheese. This list differs from those of AOC
status.
AOC = protected by the Appellation d'Origine Contrôlée
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. Traditionally, there are from 350 to 400 distinct types of French cheese grouped into eight categories 'les huit familles de fromage'. There can be many varieties within each type of cheese, leading some to claim closer to 1,000 different types of French cheese.
Protected Designation of Origin
Under the Common Agricultural PolicyCommon Agricultural Policy
The Common Agricultural Policy is a system of European Union agricultural subsidies and programmes. It represents 48% of the EU's budget, €49.8 billion in 2006 ....
of the European Union
European Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
, certain established cheeses, including many French cheeses, are covered by a Protected Designation of Origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
and other, less stringent designations of geographical origin for traditional specialities (for details see the French
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
Appellation d'Origine Contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC) system, the Denominazione di Origine Controllata
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
(DOC) system used in Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
, and the Denominación de origen
Denominación de Origen
Denominación de Origen is part of a regulatory classification system primarily for Spanish wines but also for other foodstuffs like honey, meats and condiments. In wines it parallels the hierarchical system of France and Italy although Rioja and Sherry preceded the full system...
system used in Spain
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
).
A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG), listed alphabetically by nation, is at the Europa Agriculture site.
French cheese production is classified under four categories, and PDO/AOC rules dictate which category(ies) each protected cheese may be assigned to:
- Fermier: A farmhouse cheese, which is produced on the farm where the milk is produced.
- Artisanal: A producer producing cheese in relatively small quantities using milk from their own farm, but may also purchase milk from local farms.
- Coopérative: A dairy with local milk producers in an area that have joined to produce cheese. In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made).
- Industriel: A factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
List of protected French cheeses
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
status.
| Cheese |
Year designated AOC |
Producing region |
Type of milk |
Designation |
|---|---|---|---|---|
| Abondance Abondance (cheese) Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of Beaufort, also from France. Abondance is made... |
1990 | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | AOC |
| Banon Banon (cheese) Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height, and weighing around 100 g... |
2003 | Provence-Alpes-Côte d'Azur Provence-Alpes-Côte d'Azur Provence-Alpes-Côte d'Azur or PACA is one of the 27 regions of France.It is made up of:* the former French province of Provence* the former papal territory of Avignon, known as Comtat Venaissin... |
Goat Goat The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of... |
AOC |
| Beaufort Beaufort (cheese) Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France... |
1968 | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | AOC |
| Bleu d'Auvergne Bleu d'Auvergne Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government.... |
1975 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Bleu des Causses Bleu des Causses Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves.... |
1979 | Midi-Pyrénées Midi-Pyrénées Midi-Pyrénées is the largest region of metropolitan France by area, larger than the Netherlands or Denmark.Midi-Pyrénées has no historical or geographical unity... |
Cow | AOC |
| Bleu de Gex Bleu de Gex Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. During production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks... , du Haut-Jura, or de Septmoncel |
1977 | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | AOC |
| Bleu du Vercors-Sassenage Bleu du Vercors-Sassenage Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the... |
1998 | Rhône-Alpes Rhône-Alpes Rhône-Alpes is one of the 27 regions of France, located on the eastern border of the country, towards the south. The region was named after the Rhône River and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris... |
Cow | AOC |
| Brie de Meaux Brie de Meaux Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the Brie region and the town of Meaux. As of 2003, 6,774 tonnes were produced.-Description:... |
1980 | Ile-de-France Île-de-France (région) Île-de-France is the wealthiest and most populated of the twenty-two administrative regions of France, composed mostly of the Paris metropolitan area.... |
Cow | AOC |
| Brie de Melun | 1980 | Ile-de-France Île-de-France (région) Île-de-France is the wealthiest and most populated of the twenty-two administrative regions of France, composed mostly of the Paris metropolitan area.... |
Cow | AOC |
| Brocciu Brocciu Brocciu is a whey cheese produced from sheep milk or goat milk. This is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose.Produced on the island of Corsica, Brocciu is considered the national food... Cara or Brocciu |
1983 | Corsica Corsica Corsica is an island in the Mediterranean Sea. It is located west of Italy, southeast of the French mainland, and north of the island of Sardinia.... |
Sheep | AOC |
| Cabecou Cabécou Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste.-External links:*... |
1988 | Midi-Pyrénées Midi-Pyrénées Midi-Pyrénées is the largest region of metropolitan France by area, larger than the Netherlands or Denmark.Midi-Pyrénées has no historical or geographical unity... |
Goat | AOC |
| Cancoillotte Cancoillotte Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis . It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.-Presentation:Made from metton,... |
n/a | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | LR |
| Cantal Cantal (cheese) Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region.One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when marshal Henri de La Ferté-Senneterre served it at the table of... , Fourme de Cantal, or Cantalet |
1956 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Camembert de Normandie Camembert (cheese) Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.-Production:... |
1983 | Normandy Normandy Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:... |
Cow | AOC |
| Chabichou du Poitou | 1990 | Poitou-Charentes Poitou-Charentes Poitou-Charentes is an administrative region in central western France comprising four departments: Charente, Charente-Maritime, Deux-Sèvres and Vienne. The regional capital is Poitiers.-Politics:The regional council is composed of 56 members... |
Goat | AOC |
| Chaource Chaource (cheese) Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g... |
1970 | Champagne-Ardenne Champagne-Ardenne Champagne-Ardenne is one of the 27 regions of France. It is located in the northeast of the country, bordering Belgium, and consists of four departments: Aube, Ardennes, Haute-Marne, and Marne. The region is famous for its sparkling white wine . Its rivers, most of which flow west, include the... |
Cow | AOC |
| Chevrotin | 2002 | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Goat | AOC |
| Comté Comté (cheese) Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually... |
1952 | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | AOC |
| Crottin de Chavignol Crottin de Chavignol Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.-History:... |
1976 | Centre (French region) | Goat | AOC |
| Emmental de Savoie | n/a | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | PGI |
| Emmental français est-central | n/a | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | PGI |
| Époisses de Bourgogne | 2004 | Bourgogne Bourgogne Burgundy is one of the 27 regions of France.The name comes from the Burgundians, an ancient Germanic people who settled in the area in early Middle-age. The region of Burgundy is both larger than the old Duchy of Burgundy and smaller than the area ruled by the Dukes of Burgundy, from the modern... |
Cow | AOC |
| Fourme d'Ambert Fourme d'Ambert Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape.... |
1972 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Fourme de Montbrison Fourme de Montbrison Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.... |
1972 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Laguiole Laguiole (cheese) Laguiole , sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine... |
1961 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Langres Langres (cheese) Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée since 1991.... |
1991 | Champagne-Ardenne Champagne-Ardenne Champagne-Ardenne is one of the 27 regions of France. It is located in the northeast of the country, bordering Belgium, and consists of four departments: Aube, Ardennes, Haute-Marne, and Marne. The region is famous for its sparkling white wine . Its rivers, most of which flow west, include the... |
Cow | AOC |
| Livarot Livarot (cheese) Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée since 1975.... |
1972 | Normandy Normandy Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:... |
Cow | AOC |
| Macônnais Mâconnais The Mâconnais district lies in the south of the Burgundy wine region in France, west of the River Saône. It takes its name from the town of Mâcon. It is best known as a source of good value white wines made from the Chardonnay grape; the wines from Pouilly-Fuissé are particularly sought-after.... |
2006 | Bourgogne Bourgogne Burgundy is one of the 27 regions of France.The name comes from the Burgundians, an ancient Germanic people who settled in the area in early Middle-age. The region of Burgundy is both larger than the old Duchy of Burgundy and smaller than the area ruled by the Dukes of Burgundy, from the modern... |
Goat | AOC |
| Maroilles Maroilles (cheese) Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured.... or Marolles |
1976 | Nord-Pas-de-Calais | Cow | AOC |
| Mimolette Mimolette 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 for being made after the tradition of Edam cheese from the Dutch province of Holland... |
n/a | Nord-Pas-de-Calais | Cow | LR |
| Mont d'or, or Vacherin du Haut-Doubs | 2006 | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | AOC |
| Morbier Morbier (cheese) Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle... |
2000 | Franche-Comté Franche-Comté Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France... |
Cow | AOC |
| Munster Munster (cheese) Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.... or Munster-Géromé |
1969 | Alsace Alsace Alsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²... and Vosges Vosges Vosges is a French department, named after the local mountain range. It contains the hometown of Joan of Arc, Domrémy.-History:The Vosges department is one of the original 83 departments of France, created on February 9, 1790 during the French Revolution. It was made of territories that had been... Département in Lorraine (region) Lorraine (région) Lorraine is one of the 27 régions of France. The administrative region has two cities of equal importance, Metz and Nancy. Metz is considered to be the official capital since that is where the regional parliament is situated... |
Cow | AOC |
| Neufchâtel Neufchâtel (cheese) French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper.... |
1969 | Normandy Normandy Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:... |
Cow | AOC |
| Ossau-lraty | 1980 | Aquitaine Aquitaine Aquitaine , archaic Guyenne/Guienne , is one of the 27 regions of France, in the south-western part of metropolitan France, along the Atlantic Ocean and the Pyrenees mountain range on the border with Spain. It comprises the 5 departments of Dordogne, :Lot et Garonne, :Pyrénées-Atlantiques, Landes... |
Sheep | AOC |
| Pélardon Pélardon 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 weighing approximately 60 grams, with a... |
2000 | Languedoc-Roussillon Languedoc-Roussillon Languedoc-Roussillon is one of the 27 regions of France. It comprises five departments, and borders the other French regions of Provence-Alpes-Côte d'Azur, Rhône-Alpes, Auvergne, Midi-Pyrénées on the one side, and Spain, Andorra and the Mediterranean sea on the other side.-Geography:The region is... |
Goat | AOC |
| Picodon de l'Ardèche or de la Drôme | 1983 | Rhône-Alpes Rhône-Alpes Rhône-Alpes is one of the 27 regions of France, located on the eastern border of the country, towards the south. The region was named after the Rhône River and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris... |
Goat | AOC |
| Pont-l'Évêque Pont-l'Évêque (cheese) Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie... |
1976 | Normandy Normandy Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:... |
Cow | AOC |
| Pouligny-Saint-Pierre Pouligny-Saint-Pierre (cheese) Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century.... |
1972 | Centre (French region) | Goat | AOC |
| Reblochon Reblochon Reblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until... or Reblochon de Savoie |
1958 | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | AOC |
| Rocamadour Rocamadour (cheese) Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée since 1996... |
1996 | Midi-Pyrénées Midi-Pyrénées Midi-Pyrénées is the largest region of metropolitan France by area, larger than the Netherlands or Denmark.Midi-Pyrénées has no historical or geographical unity... |
Goat | AOC |
| Roquefort Roquefort (cheese) Roquefort , sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses... |
1925 | Midi-Pyrénées Midi-Pyrénées Midi-Pyrénées is the largest region of metropolitan France by area, larger than the Netherlands or Denmark.Midi-Pyrénées has no historical or geographical unity... |
Sheep | AOC |
| Sainte-Maure de Touraine Sainte-Maure de Touraine Sainte-Maure de Touraine is a French cheese produced in the region of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westly Chinon and eastly Loches.Sainte-Maure de... |
1990 | Centre (French region) | Goat | AOC |
| Saint-Nectaire Saint-Nectaire Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from the Marshal of Senneterre , who served it at the table of Louis XIV... |
1955 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Saint-Félicien Saint-Félicien (cheese) Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated... |
n/a | Rhône-Alpes Rhône-Alpes Rhône-Alpes is one of the 27 regions of France, located on the eastern border of the country, towards the south. The region was named after the Rhône River and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris... |
Cow | LR |
| Salers Salers (cheese) The Salers is a French cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the 15 April and 15 November... |
1979 | Auvergne Auvergne (région) Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not... |
Cow | AOC |
| Selles-sur-Cher Selles-sur-Cher (cheese) Selles-sur-Cher is a French goats'-milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century.... |
1975 | Centre (French region) | Goat | AOC |
| Tome des Bauges | 2002 | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | AOC |
| Tomme de Savoie Tomme de Savoie Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.... |
n/a | Savoie Savoie Savoie is a French department located in the Rhône-Alpes region in the French Alps.Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on June 14, 1860, following the signature of the Treaty of Turin on March 24, 1860... |
Cow | PGI |
| Tomme des Pyrénées Tomme des Pyrenees -History:It was once made only by small farmers for their own consumption and could be made from three different kinds of milk: cow, goat and ewe.First mentioned in the 12th century, it was eaten by the nobles of St-Girons in Ariège and King Louis VI of France also knew the cheese of the Pyrenees... |
n/a | Midi-Pyrénées Midi-Pyrénées Midi-Pyrénées is the largest region of metropolitan France by area, larger than the Netherlands or Denmark.Midi-Pyrénées has no historical or geographical unity... |
Cow | PGI |
| Vacherin (see Mont d'Or) | ||||
| Valençay Valençay (cheese) Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department.... |
1998 | Centre (French region) | Goat | AOC |
Popular French cheeses
- Camembert (AOC)
- Brie de Meaux (AOC)
- Roquefort (AOC)
- Boursin
- Reblochon (AOC)
- Munster (AOC)
- Pont l'Évêque (AOC)
- Époisses (AOC)
- Chèvre
- Tomme de Savoie (AOC)
AOC = protected by the Appellation d'Origine Contrôlée
Other French cheeses
- Abbaye de BellocAbbaye de BellocAbbaye de Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep...
- Abbaye de Tamié
- Bleu de BresseBleu de BresseBleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches...
- Boursin cheese
- Brillat-SavarinBrillat-Savarin cheeseBrillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter , named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët.Brillat-Savarin is produced all year...
- BrieBrie (cheese)Brie is a soft cow's cheese named after Brie, the French region from which it originated . It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia...
Noir (Black Brie) - Broccio Passu
- BucheronBucheronBûcheron is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind...
- CabecouCabécouCabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste.-External links:*...
- CancoillotteCancoillotteCancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis . It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot.-Presentation:Made from metton,...
- Carré de l'EstCarré de l'EstCarré de l'Est is a French cheese originating from Lorraine. Its place of origin and square shape give it its name .Carré de l'Est is produced from cow's milk and is aged five weeks. It has a smokey bacon flavour....
- CathareCathareCathare 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...
- Chamois d'Or
- Chaumes cheeseChaumes cheeseChaumes is a cow's milk cheese from Périgord , made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble....
- Coeur de NeufchatelNeufchâtel (cheese)French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper....
- Coulommiers
- CoutancesLe CoutancesLe Coutances is a French double-cream cow's milk cheese from the town of Coutances. It has a thin, bloomy rind and a rich, intense flavor. It is produced by the French food company Bongrain, and comes in 200 gram cylinders of 7.5 cm diameter and 4.5 cm thickness....
- Délice de Bourgogne
- Délice du Calvados
- Édel de CléronÉdel de CléronÉdel de Cléron is a traditional French cheese of relatively recent origin which carries the name of the village where it is made, Cléron, in the valley of the Loue of the Doubs department in Franche-Comté....
- ExplorateurExplorateurL'Explorateur is a soft-ripened French triple cream cow's-milk cheese made in the Île-de-France region of France.Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%...
- Fromager d'AffinoisFromager d'AffinoisFromager d'Affinois is a French double-cream soft cheese made from cow's milk. It is produced by the Fromagerie Guilloteau company.Fromager d'Affinois is similar to Brie in production, appearance and flavour. Unlike in Brie production however, before cheese making the cow's milk undergoes a...
- GaperonGaperonGaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The inside is ivory to pale yellow in color depending on the...
- Lavort
- Mont des CatsMont des CatsMont des Cats is a small hill near the town of Godewaersvelde, in French Flanders. Its name in Dutch is Katsberg.It is the seat of an abbey bearing the same name, famous for the cheese produced by the monks since 1890.- Origin of the name :...
- MimoletteMimoletteMimolette 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 for being made after the tradition of Edam cheese from the Dutch province of Holland...
- Niolo
- Olivet cendréOlivet cendréOlivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre region of France. The cheese is made from cow's milk collected during the spring, when the cows graze along the banks of the Loire, and when their milk is believed to be the most flavorful....
- Port Salut
- RacletteRacletteRaclette is both a type of cheese and a Swiss and French dish based on heating the cheese and scraping off the melted part.-Cheese:Raclette is a semi-firm, cow's milk cheese - most commonly used for melting...
- Rigotte de CondrieuRigotte de CondrieuThe rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu....
- RochebarronRochebarronRochebaron 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.This cheese is one of several that are made by curdling milk and separating the curds from the whey...
- Roue de Brielove
- Saint AlbraySaint AlbraySaint Albray is a cheese which comes from the Aquitaine region of France.Invented in 1976, the cheese is similar to Camembert cheese, it has the same attributes, but is not quite as strong. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape like the...
- Saint-AndréSaint-André cheeseSaint-André is a high milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold. Traditionally crafted in Coutances, in the Normandy region of northwestern France, the cheese is also made internationally from both raw and pasteurized milk. It has a soft buttery...
- Saint-FelicienSaint-Félicien (cheese)Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated...
- Saint-MarcellinSaint-MarcellinSaint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin , it is produced in a geographical area corresponding to part of the former Dauphiné province . It is generally small in size, weighing about 80 grams , with a mottled creamy-white exterior...
- Saint-Paulin
- Tarentais
- Tome des Bauges
- Tomme Boudane
- Tomme Butone
- Tomme au Fenouil
- Tomme du Revard
- Vacherin Mont d'OrVacherin (cheese)Vacherin is a cow's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist.-Mont d'Or:One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region , and has a grayish-yellow washed rind and is called Mont d'Or, or...
- Vieux-BoulogneVieux-BoulogneVieux-Boulogne is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France....
See also
- List of cheeses
- List of Appellation d'Origine Contrôlée cheeses((there are loads of different types)).
External links
- Pictures Gallery of French Cheese (and some else)
- Pictures and detailed information on French Cheese
Quotes
- "A country producing almost 360 different types of cheese cannot die."
- Winston ChurchillWinston ChurchillSir Winston Leonard Spencer-Churchill, was a predominantly Conservative British politician and statesman known for his leadership of the United Kingdom during the Second World War. He is widely regarded as one of the greatest wartime leaders of the century and served as Prime Minister twice...
in June 1940
- Winston Churchill
- "Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?"
- Charles de GaulleCharles de GaulleCharles André Joseph Marie de Gaulle was a French general and statesman who led the Free French Forces during World War II. He later founded the French Fifth Republic in 1958 and served as its first President from 1959 to 1969....
(from Les Mots du Général, Ernest Mignon (1962))
- Charles de Gaulle
- "Un repas sans fromage est une belle à qui il manque un œil."
- Brillat-Savarin (from La Physiologie du goût)
- "Cheese has always been a food that both sophisticated and simple humans love."
- M.F.K. Fisher (from "How to Cook a Wolf", 1942)