French Cheese

One of France's most famous food products is their cheese. They have one of the most diverse cheese ranges in the world. The French population's love of cheese is legendary and it forms a significant part of French culture and cuisine. AOP and IPG cheeses are denoted as such when their milk is sourced from the same region as they are made and matured.

Pressed Cheese

Soft Cheese

Pressed or hard cheeses are only made from cow's milk and are compact in texture. They have been subject to pressure and have had their whey removed in order to achieve their specific texture.

Soft cheeses have a high moisture content which makes them spreadable. They can be unripened, giving them a soft, milky flavour, or they can be ripened to add depth to their flavour.

Cantal, 30% AOP
Reblochon, 28% AOP
Saint Paulin, 26% AOP
Tête de Moine, 36%
Tomme Savoie, 30% IGP

Blue Cheese

Blue cheese is a semi-soft cheese, from any milk origin, that has been ripened and have edible mold on them. Their ripening gives them a sharp taste and a strong smell.

Bresse Bleu, 15% AOP
Bleu Auvergne, 26% AOP
Fourme d'Ambert
Roquefort Papillion with Sheep's Milk, 32%AOP

AC Époisses, 24% AOP
Brie 25%
Brie de Meaux, 22.8% AOP
Camembert Gillot, 22% AOP
Camembert Le Petit Normand, 22% AOP
Camembert Ligueil, 26% AOP
Chaource Lincet, 22% AOP
Délice de Bourgogne
Livarot, 22% AOP
Morbier, 29% AOP
Munster Gerome, AOC
Pie d'Anglois
Pont l'Évêque, 21.5% AOP
Rouy, 25% AOP
Saint Nectaire, 27% AOP

Image of a French Saint Nectaire cheese.

Other Cheese

AC Banon Goat's Cheese, 25% AOP
AC Pouligny Goat's Cheese, 25% AOP
AC Valencay Ash Goat's Cheese, 25% AOP
Crottin de Chavignol Goat's Cheese, 26% AOP
Saint Maure Ash Goat's Cheese, 16% AOP
Raclette Livradois, 28% AOP

Image of a Crottin de Chavignol goat's cheese.