France is home to over 1,000 varieties of cheese, each with its own unique character and story. From creamy soft cheeses to pungent blue varieties, French cheese-making traditions date back centuries.
Whether you're hosting a dinner party or simply want to expand your palate, these iconic French cheeses deserve a spot on your cheese board.
This article provides general information on iconic French cheeses. Availability and taste may vary depending on location and personal preferences. Always ensure that you are purchasing cheese from reputable sources and check for any dietary restrictions or allergens before consumption.
1. Brie De Meaux
Known as the "King of Cheeses," this soft cow's milk delight has graced royal tables since the 8th century. Its bloomy white rind hides a creamy interior that becomes increasingly runny as it ripens.
The flavour evolves from mild and buttery when young to earthy and mushroomy when mature. Pair it with champagne for a truly regal experience!
2. Camembert
Created during the French Revolution by Marie Harel, a farmer from Normandy, this cheese has become a national treasure. Smaller than Brie but with a more intense character, its gooey centre develops complex flavours as it ages.
When perfectly ripe, it offers notes of cabbage, mushrooms and damp earth. Traditionally served in its round wooden box!
3. Roquefort
Legend claims this famous blue cheese was discovered when a shepherd abandoned his lunch of bread and sheep's milk curd in a cave to chase after a beautiful girl. When he returned months later, the cheese had transformed into Roquefort!
Made exclusively in limestone caves near Roquefort-sur-Soulzon, its blue veins deliver a sharp, tangy punch with surprising sweetness.
4. Comté
France's most produced cheese comes from the Jura mountains, where it's been made the same way for over 1,000 years. Each wheel requires about 450 litres of unpasteurized cow's milk and weighs up to 40kg!
Aged between 4-24 months, Comté develops complex flavours ranging from fruity to nutty, with caramel notes in older versions. The locals say no two wheels taste exactly alike.
5. Chèvre
Simply meaning "goat" in French, Chèvre encompasses a diverse family of goat's milk cheeses. From the pyramid-shaped Valençay to the ash-coated Sainte-Maure de Touraine, these cheeses reflect France's regional diversity.
Fresh versions offer bright, lemony flavours, while aged varieties develop a deeper, earthier profile. The Loire Valley produces some of the most celebrated varieties, where goats graze on herb-rich pastures.
6. Munster
Don't be fooled by its pungent aroma – this washed-rind cheese from Alsace rewards the brave with remarkable flavour. Monks originally created it in the 7th century, washing the rind with brine to develop its distinctive orange colour.
Despite its strong smell, the taste is surprisingly mild and creamy with subtle spicy notes. Locals enjoy it with cumin seeds and a glass of Gewürztraminer wine.
7. Emmental
Those iconic holes (or "eyes" as cheesemakers call them) form when carbon dioxide bubbles create pockets during fermentation. While Swiss Emmental may be more famous, French versions from Savoie have their own distinct character.
Sweet and nutty with a surprisingly fruity finish, this pale yellow cheese melts beautifully. The bigger the holes, the more pronounced the flavour – a sign of proper aging!
8. Saint-Nectaire
Farmhouse cheese doesn't get more authentic than this semi-soft treasure from Auvergne, created in the 17th century. Its grey-purple rind develops from being aged on rye straw mats in cool, humid cellars.
The paste inside ranges from ivory to buttery yellow, offering earthy mushroom flavours with hints of hazelnuts and fresh hay. Louis XIV reportedly declared it his favourite cheese, dubbing it the 'cheese of kings'.
9. Beaufort
Often called the "Prince of Gruyères," this Alpine cheese requires milk from Tarentaise and Abondance cows grazing at high altitudes. The wheels are enormous – up to 70cm across and weighing 40-70kg each!
Beaufort d'été (summer version) offers delicate floral notes from mountain flowers, while winter Beaufort delivers richer, nuttier flavours. Its smooth, ivory-coloured paste has a distinctive concave edge from traditional pressing.
10. Cantal
One of France's oldest cheeses, dating back to Gallo-Roman times, Cantal comes from the volcanic mountains of Auvergne. Similar to English cheddar but with its own distinct character, it's made in massive cylinders weighing up to 45kg.
Young Cantal (1-2 months) tastes milky and fresh, while aged versions (6+ months) develop peppery, earthy notes. The Romans called it the 'cheese of a hundred flavours' – a fitting description for this complex dairy delight.
