France produces many of the world's finest cheeses. Hundreds of regional varieties are enjoyed for their distinctive flavors, textures, shapes, and appearances. Here are brief descriptions of some of my favorites, organized alphabetically for each region of origin.

North (Flandre, Picardie, Champagne, Île de France)

• Boulette d'Avesnes - Small cone or pear shape, 10 cm tall, 8 cm wide, made in Flandre from raw cow's milk. Firm, crumbly interior, flavored with parsley, tarragon, and pepper. Exterior is reddish-orange from regular washings with beer and paprika.
• Boursault - Disk 7 cm across, 4 cm thick, made in Brie from enriched cow's milk. Similar to Chaource, but creamier, due to its exceptionally high fat content (75%).
• Brie de Meaux (AOC) - Flat disk 30 cm across, 3 cm thick, made in Brie from raw cow's milk. Soft, creamy interior. White surface consists of Penicillium candidum mold.
• Brie de Melun (AOC) - Flat disk 28 cm across, 3 cm thick, made in Brie from raw cow's milk. Soft, creamy interior. White Penicillium candidum exterior, with patches of skin reddened by Brevibacterium linens showing through. More rustic than Brie de Meaux.
• Brie de Coulommiers - Flat disk, 25 cm across, 3 cm thick, made in Brie from raw cow's milk. Soft, creamy interior. Exterior white with Penicillium candidum.
• Chaource (AOC) - Small cylinder, 6 cm tall, 10 cm across, made in Champagne from raw cow's milk. Soft, creamy interior. White Penicillium exterior.
• Coulommiers - Small disk, 13 cm across, 3 cm thick, made in Brie from raw cow's milk. Soft, creamy interior similar to Brie. White Penicillium exterior. Industrial-scale production makes these very widely available and inexpensive, if a bit bland.
• Gris de Lille - Square 13 cm across, 5-6 cm thick, with rounded corners, made in Flandre and Hainaut from raw cow's milk. Soft interior, odor of ammonia. Exterior washed, powdery grey.
• Langres (AOC) - Small cylinder, 10 cm across, 5 cm tall. Top is somewhat caved in. Made in Champagne from raw cow's milk. Aromatic, soft interior, orange rind resulting from Brevibacterium linens (with repeated washings to discourage growth of Penicillium varieties).
• Maroilles (AOC) - Square 13 cm across, 6 cm thick, made in Thiérache from raw cow's milk. Soft interior. Washed, orangy rind, powerful flavor, odor of ammonia.
• Mimolette - Sphere 20 cm in diameter, imitating a well-known Dutch cheese. Made in Flandre from pasturized cow's milk. Curd is pressed to produce a firm texture, tinted orange with annato (Bixa orellana), with small bubbles. Hard rind. Mild flavor, becomes more interesting when aged.
• Rollot - Disk or heart shape, about 10 cm across, 3 cm thick, made in Picardie from raw cow's milk. Soft interior. Washed, orange, Brevibacterium linens exterior is soft and moist.

North-East and East (Alsace, Lorraine, Vosges, Jura, Ain)

• Bleu de Bresse - Cylinder 8 cm across, 5 cm tall, made in Bresse from pasturized cow's milk. Rich, creamy interior speckled with blue-green Penicillium glaucum mold. Exterior white with Penicillium candidum mold.
• Bleu de Gex (AOC) - Wheel 35 cm across, 9 cm thick, made in the haut Jura from raw cow's milk. Rich, creamy interior flecked with blue-green Penicillium glaucum mold.
• Cancoillotte - Made in Franche-Comté from skimmed cow's milk. Soft, fresh, and flavored with herbs. More like a dip than a cheese.
• Carré de Lorraine - Square 10 cm across, 3 cm thick, made in Lorraine from pasturized cow's milk. Soft, mild interior. Washed exterior, sometimes with white mold.
• Comté (AOC) - Large, flat wheel up to 70 cm across and 13 cm thick, made in Franche-Comté from raw cow's milk. Curds heated and pressed to produce an especially firm texture. Hard, pebbly, brown rind.
• Emmental - Enormous wheel up to 1 m across and 25 cm thick, and weighing over 150 lbs. It bulges as a result of large gas bubbles formed in the interior. Made all over the alps (especially in Switzerland) from cow's milk. Curds heated and pressed to make a firm texture. Hard, yellow rind. This is the one Americans call "Swiss cheese."
• Morbier (AOC) - Large wheel, up to 40 cm across and 8 cm thick. made in Franche-Comté from raw cow's milk. Curds pressed to give a firm texture. Hard, dry rind. The wheel is divided horizontally by a dark stripe composed of charcoal and gas bubbles.
• Munster (AOC) - Disk about 15 cm across, 5 cm thick, made in Alsace-Lorraine from raw cow's milk. Soft texture, aromatic. Orange rind results from repeated washings in water from the river Vosges, encouraging the growth of Brevibacterium linens. Sometimes served with grains of cumin.
• Tête de Moine - Cylinder up to 15 cm tall, 15 cm in diameter, made in Swiss Jura from raw cow's milk. Firm, pressed interior. Pebbly brown rind. Not technically a French cheese, but far too delicious to omit.
• Vacherin du Haut Doubs a.k.a. Mont d'Or (AOC) - Disk 15 cm across, 4 cm thick, made in Haut Doubs from raw cow's milk. Washed exterior wrinkled as a result of being encircled with a belt of pine bark and crammed into a wooden box slightly too small for the cheese. The pine contributes a resinous note. Interior is soft and runny - a spoon is probably the best utensile.

South-East (Savoie, Dauphiné, Province)

• Abondance (AOC) - Large wheel 40 cm across, 8 cm thick, made in Haute Savoie from raw cow's milk. Curds pressed to produce firm texture. Hard, ruddy rind.
• Banon - Disk 8 cm across, 3 cm thick, made in Provence from any kind of milk, depending on the season. Often wrapped in chestnut leaves or covered with peppercorns.
• Beaufort (AOC) - Large wheel up to 75 cm across and 16 cm thick, made in Savoie from raw cow's milk. Curds heated and pressed to produce a firm texture, after a long aging process. Hard reddish-brown rind. Its consistently rich flavor makes Beaufort the "Prince of Gruyeres."
• Bleu de Sassenage - Wheel 28 cm across, 8 cm thick, made in the Vercors from pasturized cow's milk. Creamy interior flecked with blue-green Penicillium glaucum mold.
• Bleu de Termignon - Large wheel 40 cm across, 14 cm thick, made in Savoie from raw cow's milk. Moldy and more mild-flavored near the rind, sharper towards the center. Rough, cracked exterior.
• Chambarand - Disk 11 cm across, 3 cm thick, made in Dauphiné from raw cow's milk. Soft interior. Washed Brevibacterium linens exterior.
• Picodon (AOC) - Small disk 6 cm across, 2 cm thick, made in Ardèche and Drôme from goat's milk. Soft white interior. Moldy greenish-grey exterior.
• Reblochon (AOC) - Disk 14 cm across, 3-4 cm thick, made in Savoie from raw cow's milk from the 2nd milking of the day (hence the name). When properly ripe the interior is soft and runny and the washed rind is dry and leathery, tan with white highlights.
• Saint-Félicien - Disk 9 cm across, 2 cm thick, made in Isère from pasturized cow's milk. Similar to Saint-Marcellin, but creamier, due to the higher fat content (60%).
• Saint-Marcellin - Small disk 7 cm across, 2 cm thick, made in St. Marcellin from pasturized cow's milk. Soft white interior. Blotchy, moldy exterior.
• Tomme de Savoie - Wheel about 20 cm across and 6 cm thick, made in Savoie from partially skimmed cow's milk. Curds pressed to give a semi-firm texture, often with small bubbles or cracks. Rind is thick, grey-brown, and rough. Flavor ranges from mild to rich and nutty with sharp components.

Center (Auvergne, Bourgogne, Loire)

• Aisy Cendré - Disk 11 cm across, 5 cm thick, made in the Auxois region from raw cow's milk. Soft interior, with strong flavor. Brown ashy exterior, with white mold.
• Bleu d'Auvergne (AOC) - Wheel 20 cm across, 10 cm thick, made in the Monts du Cantal from pasturized cow's milk. Creamy texture. Interior speckled with Penicillium glaucum mold.
• Cabécou de Rocamadour (AOC) - Small disk 5-6 cm across, 1.5 cm thick, made in Quercy from raw goat's or sheep's milk. Soft interior. Exterior somewhat moldy.
• Cantal (AOC) - Large cylinder 35 cm tall, 40 cm diameter, made in Auvergne from raw cow's milk. Curds pressed to give a firm, slightly crumbly texture.
• Charolais - Small, bulging cylinder 7 cm tall, 5 cm diameter, made in the Charolais region from goat's milk (sometimes with cow's milk added). Interior texture can be soft or firm. Rough, moldy exterior, with an orange tinge.
• Crottin de Chavignol (AOC) - Small, bulging disk 5 cm across, 2.5 cm thick, made in the Sancerrois region from raw goat's milk. Flaky white interior. Rind white with greyish-blue patches.
• Époisses (AOC) - Disk 15 cm across, 2-3 cm thick, made in the Auxois region from cow's milk. Semi-soft texture. Moist orange rind results from growth of Brevibacterium linens, with repeated washings with marc discouraging development of Penicillium varieties.
• Fourme d'Ambert (AOC) - Cylinder 19 cm tall, 13 cm diameter, made in the monts du Forez from cow's milk. Interior creamy and golden, veined with blue-green Penicillium glaucum. Exterior rough, brown, fractured.
• Frinault - Disk 9 cm across, 2 cm thick, made around Orléans from pasturized cow's milk. Soft interior, with pronounced flavor. Grey-brown, ashy exterior.
• Mâconnais - Truncated pyramid or cone about 4 cm across, made around Mâcon from raw goat's milk. Soft interior. Exterior covered with a thick layer of white and blue molds.
• Pouligny-Saint-Pierre (AOC) - Small pyramid about 10 cm across, made in Berry from raw goat's milk. Soft interior, with strong flavor. Rough beige exterior with patches of blue or white mold.
• Rigotte de Condrieu - Small cylinder 4 cm across, 4 cm tall, made around Lyon from cow's milk. Firm, dry, flaky interior. White, moldy exterior.
• Saint-Maure-de-Touraine (AOC) - Cylinder 16 cm long, 4 cm diameter, sometimes containing a reed down the center of the cylinder. Made in Touraine from raw goat's milk. Interior soft. Exterior wrinkly, moldy, sometimes sprinkled with ashes.
• Saint-Nectaire (AOC) - Disk 20 cm across, 4 cm thick, made in Pays des Dore from raw cow's milk. Semi-firm texture, with a few small bubbles and a delicious fungal flavor. Rind grey to orange with pinkish highlights.
• Salers Haute Montagne (AOC) - Large cylinder 45 cm tall, up to 48 cm in diameter, made in Auvergne from raw cow's milk. Curds pressed to produce a moderately firm texture. Hard, beige rind.
• Selles-sur-Cher (AOC) - Disk 9 cm across, 3 cm thick, made in Berry and the south of the Orléanais region from raw goat's milk. Soft texture, mild flavor. Exterior sprinkled with charcoal or ashes.
• Valençay (AOC) - Truncated pyramid about 8 cm across, made in Berry from goat's milk. Soft texture, delicate flavor. Don't be put off by the wrinkly, grey exterior covered with ashes and mold.

West and Northwest (Charentes, Poitou, Bretagne, Normandie)

• Brillat-Savarin - Disk 13 cm across, 3.5 cm thick, made in the pays de bray from enriched, pasturized cow's milk. Soft, creamy interior with exceptionally high fat content (75%). White Penicillium candidum exterior, somtimes tinged with beige.
• Buerre Charentes-Poitou (AOC) - Not really cheese, but this superb AOC butter is certainly worth tasting.
• Buerre d'Isigny (AOC) - Another remarkable AOC butter, made in Normandie, with a somewhat more rustic flavor than Charentes-Poitou.
• Camembert (AOC) - Disk 11 cm across, 3 cm thick, made in the pays d'Auge from raw cow's milk. Soft creamy interior. Exterior white with Penicillium.
• Chabichou du Poitou (AOC) - Cylinder 6 cm across, 6 cm tall. Made in Poitou from raw goat's milk. Dry, flaky texture. Wrinkly brown rind with patches of mold.
• Crème d'Isigny (AOC) - Also not strictly a cheese, but be sure to taste this excellent AOC cream.
• Curé Nantais - Square 9 cm across, 4 cm thick, made around Nantes from pasturized cow's milk. Pronounced flavor.
• Livarot (AOC) - Disk 12 cm across, 4.5 cm thick, made in the pays d'Auge from raw cow's milk. Soft texture. Deep red, washed rind, belted by several thin strips of paper. Pale interior, with potent flavor and aroma, not for the timid.
• Neufchâtel (AOC) - Disk, heart, or square about 10 to 15 cm across, made in the pays de Berry from raw cow's milk. Soft interior. White Penicillium exterior.
• Petit Suisse - Tiny cylinder 4 cm tall, 3 cm diameter, wrapped in paper. Made in the pays de bray from enriched, pasturized cow's milk. Soft, almost flavorless, eaten with sugar for desert. High fat content (60-75%).
• Pont-l'Évêque (AOC) - Square 11 cm across, 3 cm thick, made in the pays d'Auge from raw cow's milk. Soft interior. Washed rind ranges in color from orangy to powdery grey.
• Saint-Paulin - Disk 25 cm across, 4 cm thick, made in Bretagne from raw cow's milk. Semi-soft interior. Smooth rind moist and orange from washing.

South-West (Bordeaux, Pyrénées, Hérault)

• Bethmale - Wheel 35 cm across, 10 cm thick, made in the Pyrénées from raw cow's milk. Goat's milk varieties can also be found. Pressed curd with small bubbles. Hard rind.
• Bleu de Causses (AOC) - Wheel 20 cm across, 9 cm thick, made in Languedoc and Rouergue from raw cow's milk. Interior flecked with Penicillium roqueforti. Mild in the summer, more flavorful in the winter.
• Etorki - Wheel up to 30 cm across, 10 cm thick, made in the Pays Basque from raw sheep's milk. Firm, pressed interior. Hard, dry rind. The most widely available of many non-AOC sheep's milk cheeses from the Pyrénées.
• Gaperon - Ball about 9 cm across, made in Limagne and Haute Auvergne from partially skimmed, pasturized cow's milk. Semi-firm texture from pressed curds, flavored with garlic and pepper. White Penicillium exterior.
• Laguiole (AOC) - Large cylinder 40 cm tall, 40 cm diameter, made in the monts d'Aubrac from raw cow's milk. Curds pressed for a firm texture. Hard, pebbly brown rind.
• Ossau-Iraty Brebis des Pyrénées (AOC) - Wheel 26 cm across, 13 cm thick, made in the Pays Basque and Béarn from raw sheep's milk. Curds pressed to produce firm texture, with small bubbles. Hard, rough, grey-brown rind.
• Roquefort (AOC) - Wheel 20 cm across, 10 cm thick, made in Rouergue from raw sheep's milk, then aged in a cave. Creamy texture, speckled with patches of blue Penicillium roqueforti mold.
• St. André - Cylinder about 10 cm across, 6 cm thick, made in Rouergue from cow's milk fortified with extra cream, resulting in a 70% fat content and an exquisitely creamy texture. White Penicillium exterior. Similar to Boursault.

Nothing goes better with cheese than fresh bread and local wine!

This page maintained by W.Grundyspam@lowellspam.edu¹. If your favorite French cheese is missing from this page, just send me a sample of it and I'll be happy to include it!

¹As always, eliminate spam for best e-mail results.