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French Cheese Varieties
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Camembert
Region: Normandy. Characteristics: Soft, creamy, earthy.
Brie
Region: Île-de-France. Characteristics: Soft, buttery, nutty.
Roquefort
Region: Occitanie. Characteristics: Strong, tangy, salty.
Comté
Region: Franche-Comté. Characteristics: Hard, nutty, fruity.
Reblochon
Region: Savoie. Characteristics: Soft, creamy, herbal.
Munster
Region: Grand Est. Characteristics: Soft, pungent, strong-flavored.
Chèvre
Region: Various regions. Characteristics: Soft or firm, tangy, earthy.
Pont-l'Évêque
Region: Normandy. Characteristics: Soft, creamy, rich.
Saint-Nectaire
Region: Auvergne. Characteristics: Semi-soft, nutty, mushroomy.
Bleu d'Auvergne
Region: Auvergne. Characteristics: Creamy, pungent, spicy.
Neufchâtel
Region: Normandy. Characteristics: Soft, grainy, slightly salty.
Fourme d'Ambert
Region: Auvergne. Characteristics: Semi-hard, creamy, fruity.
Morbier
Region: Bourgogne-Franche-Comté. Characteristics: Semi-soft, creamy, nutty.
Valençay
Region: Centre-Val de Loire. Characteristics: Soft, goaty, tangy.
Boursault
Region: Île-de-France. Characteristics: Soft, buttery, creamy.
Langres
Region: Grand Est. Characteristics: Soft, pungent, creamy.
Salers
Region: Auvergne. Characteristics: Semi-hard, robust, complex.
Tomme de Savoie
Region: Savoie. Characteristics: Firm, mild, slightly nutty.
Ossau-Iraty
Region: Nouvelle-Aquitaine. Characteristics: Firm, creamy, nutty.
Époisses
Region: Bourgogne-Franche-Comté. Characteristics: Soft, pungent, creamy.
Coulommiers
Region: Île-de-France. Characteristics: Soft, creamy, mild.
Mimolette
Region: Hauts-de-France. Characteristics: Hard, nutty, orange color.
Cancoillotte
Region: Franche-Comté. Characteristics: Runny or firm, mild, slight bitterness.
Maroilles
Region: Hauts-de-France. Characteristics: Soft, savory, pungent.
Pélardon
Region: Occitanie. Characteristics: Soft, creamy, goaty.
Bleu de Gex
Region: Bourgogne-Franche-Comté. Characteristics: Semi-soft, mild, aromatic.
Raclette
Region: Auvergne-Rhône-Alpes. Characteristics: Semi-hard, creamy, slightly nutty.
Cabécou
Region: Various regions. Characteristics: Soft, creamy, mild.
Beaufort
Region: Savoie. Characteristics: Firm, smooth, buttery.
Bucheron
Region: Loire Valley. Characteristics: Semi-soft, tangy, crumbly.
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