The French Cheese Legacy: Exploring Varieties And Rich History

France is a cheese-lover's paradise, with a diverse range of cheeses that vary in texture, flavour, and form. While there is no definitive answer to the number of cheeses in France, it is estimated that there are over 1,000 varieties, with some estimates ranging from 1,200 to 1,600 types. This diverse range of cheeses is a testament to France's rich history of traditional cheesemaking techniques and its diverse geography and climate, which provide conducive conditions for dairy farming. Each region of France boasts its own unique specialties, from the creamy Camembert of Normandy to the pungent Époisses of Burgundy. French cheeses are broadly classified into three types based on the milk used: vâche (cow), brebis (sheep), and chèvre (goat). They are further categorized into eight families based on production methods and texture, including soft-rind cheeses, blue cheeses, and pressed cheeses. The French take their cheese seriously, consuming an average of 26-27 kg per person annually and spending over 8.5 billion euros on cheese in 2021. So, whether you're a connoisseur of creamy bries or a fan of pungent blues, France has something to tantalize your taste buds!

French cheese production categories

French cheese production is classified under four categories: Fermier, Artisanal, Coopérative, and Industriel. Fermier cheeses are farmhouse cheeses produced on the farm where the milk is produced. Artisanal cheeses are produced in small quantities using milk from the producer's farm or local farms. Coopérative cheeses are produced by local milk producers who have joined forces, and Industriel cheeses are factory-made.

French cheeses are also broadly grouped into eight categories, or 'les huit familles de fromage':

• Pressed Uncooked Cheese: Examples include morbier and curé Nantais.
• Soft White Mould Cheese: Examples include brie and camembert.
• Soft Washed Rind Cheese: Examples include munster, époisses, and langres.
• Pressed Cooked Cheese: Examples include cantal and comté.
• Blue Cheese: Examples include roquefort and Saint-Agur.
• Whey Cheese: Examples include Corsican brocciu.
• Goat's Milk Cheese: Examples include Sainte-Maure-de-Touraine and Rocamadour.
• Ewe's Milk Cheese: An example is Ossau-Irati.

Soft French cheeses

Brie

Brie is often regarded as the "Queen of the soft French Cheeses." It is a soft-ripening cheese with a creamy, smooth texture and a rich, buttery flavour. Brie is typically circular, with a white, bloomy edible rind that contributes to its overall taste. The cheese is made from cow's milk and can be produced using whole, skimmed, or enriched milk, either pasteurised or unpasteurised. Brie de Meaux, originating from the region of Brie (modern-day Seine-et-Marne), is considered one of the most traditional and authentic varieties, with a subtle musty taste. Another notable type is Brie de Melun, which has a more robust and salty flavour.

Camembert

Camembert is a soft cheese with a rich, buttery flavour and a smooth texture. It is usually circular and has a white, bloomy edible rind. This cheese is also made from cow's milk and is named after the village of Camembert in Normandy, where it was first produced in the 18th century. Camembert is a versatile cheese, perfect for cheese boards, fondue, or as a topping for crostini.

Chèvre

Chèvre, or goat milk cheese, is a popular French variety known for its tangy, slightly nutty flavour. Chèvre is versatile, ranging from soft and spreadable to firm and crumbly, depending on its age. Notable examples include Crottin de Chavignol, Pouligny Saint-Pierre, and Sainte-Maure de Touraine. Chèvre chaud, or warm goat cheese, spread on a toasted baguette is a delightful French treat.

Reblochon

Reblochon is a soft, wash-rind cow's milk cheese with a creamy texture and a nutty, slightly tangy flavour. It is produced in the Haute-Savoie region, and its unique production process involves milking the cows a second time after the initial milking, giving it a distinct flavour. Reblochon is often used in dishes like fondue and tartiflette due to its rapid melting property.

Époisses

Époisses is a soft cheese with a rich, creamy texture and a pungent aroma. Originating from the Burgundy region, it is made from cow's milk and is washed in a mixture of marc de Bourgogne (a type of brandy) and saltwater, contributing to its strong smell and complex flavour. Its bold character has made it a sought-after choice among cheese connoisseurs.

Boursin

Boursin is a triple-crème cheese with a smooth, buttery texture and a delicate, sweet flavour. It is easily recognisable by its cylindrical shape, which is covered in garlic and herbs or black pepper. Boursin gained fame through its popular advertising campaign, "du pain, du vin, du Boursin."

These cheeses represent just a fraction of the diverse world of French soft cheeses, each with its unique characteristics, flavours, and aromas. The French take great pride in their cheese-making traditions, ensuring that each variety is a sensory experience worth savouring.

French semi-hard cheeses

France is a cheese-lover's dream, with an estimated 1,000 to 1,600 distinct types of French cheese. French cheeses are broadly grouped into eight categories, and semi-hard cheeses are among the most popular.

Semi-hard cheeses are firm in texture but not as dry and crumbly as hard cheeses. They are easy to slice thinly and are usually not as moist as softer cheeses. A cheese's firmness is mainly a result of two factors: its age and moisture content. Cheeses with a low moisture content tend to be semi-hard, such as Gouda, Emmental, and Gruyère.

Comté

Comté is one of the most produced cheeses in France, made from unpasteurised cow's milk in the Franche-Comté region. It is a semi-hard cheese crafted in large 40-70cm wheels that can weigh up to 50kg. Comté has a hard and flexible texture and a mild taste, making it a versatile choice for cooking or snacking.

Mimolette

Mimolette, also known as Boule de Lille, was originally developed under the request of Louis XIV as a French version of the Dutch Edam. This semi-hard cheese has a bright orange colour, a pitted rind created by cheese mites, and a sharp taste resembling Parmesan when young and a salty, hazelnut-like flavour when mature.

Cantal

Cantal is one of the oldest cheeses in France, with a history dating back centuries. It is an AOC-certified raw cow's milk cheese with a firm texture and a pale yellow colour. Cantal comes in two varieties: Cantal Fermier, made with raw cow's milk, and Cantal Laitier, made with pasteurised milk. Young Cantal has a fresh, milky, and sweet taste, while aged Cantal develops a stronger, creamier flavour.

Reblochon

Reblochon is a soft raw cow's milk cheese from the Alpine region of Haute-Savoie. It is a washed-rind and smear-ripened cheese with a soft texture and a strong, nutty taste. Reblochon is a key ingredient in the traditional French dish tartiflette.

Port Salut

Port Salut is a semi-soft cow's milk cheese from the Pays de la Loire region. It has a characteristic orange rind, a strong smell, and a mild taste. This cheese was first developed by Trappist monks in the 19th century, and it is often enjoyed with fruits, vegetables, or as part of a cheese platter.

Morbier

Morbier is a semi-soft cow's milk cheese named after the town of Morbier in Franche-Comté. It has an elastic texture and a distinctive black stripe of ash running through its centre. Morbier has a mild texture and a rich, buttery taste.

These are just a few examples of the many delicious French semi-hard cheeses available. Each region in France boasts its own specialities, and exploring these cheeses is a delightful way to discover the country's rich culinary heritage.

French cheese by region

French cheese is divided into eight categories, or 'les huit familles de fromage'. Each region of France is known for its special types of cheeses, from the method of production to the ingredients used.

Normandy and Brittany

Normandy is famous for its Camembert, a soft, creamy cheese made from cow's milk. Other well-known cheeses from this region include Livarot, Pont-l'Évêque, and Brillat-Savarin.

In Brittany, you can find the firm and creamy Saint-Paulin, originally produced by Trappist monks, as well as the mild and nutty Tome de Rhuys.

Nord-Pas-de-Calais and Picardy

In the north of France, you'll find Maroilles, Mimolette, and Boulette d'Avesnes. Maroilles is a soft cheese with a strong smell, dating back to 962 CE.

Champagne-Ardenne

Champagne-Ardenne is known for its Langres and Chaource cheeses. Langres is an AOC cheese with a slightly crumbly texture and a white penicillin rind. Chaource, on the other hand, is crumbly and buttery, often served with a glass of champagne.

Île-de-France

Home to the city of lights, Paris, the Île-de-France region is also the birthplace of one of France's most famous cheeses: Brie. This soft-ripened cow's milk cheese was first produced around the 7th century by monks from Meaux and Melun.

Bourgogne-Franche-Comté

This region is known for its Burgundy wines and Dijon mustard, as well as its cheeses, which include Morbier, a semi-soft cheese with a distinctive line of ash running through its centre, and Époisses, a pungent, soft-textured cheese that's said to have been banned on the Paris metro!

Auvergne-Rhône-Alpes

Specialising in fine blue cheeses and hard cow's milk cheeses, this region is the source of the famous unpasteurised cheese Reblochon, which has a nutty taste and is often paired with a glass of wine. Auvergne-Rhône-Alpes is also thought to be the origin of Cantal, one of France's oldest cheeses.

Provence-Alpes-Côte d'Azur

Brousse du Rove, an unpasteurised goat's milk cheese produced in a village west of Marseille, is one of the oldest cheeses in France, dating back over 2,000 years. Another local specialty is Banon cheese, produced in the town of Banon in Provence.

Nouvelle-Aquitaine

Chabichou, a cylindrical goat's cheese with a soft, white creamy texture, is one of the most popular cheeses in this region. Another specialty is Bûche de Chèvre, a goat's cheese from the Poitou region with a slightly sweet taste.

Corsica

Corsica's most famous cheese is Brocciu, a creamy goat or sheep cheese similar to ricotta. Brin d'Amour is another Corsican specialty, a sheep's cheese with a creamy texture and a rind often covered with herbs such as rosemary or fennel.

French cheese consumption

Cheese is integral to local French culture. In fact, over 95% of French people eat cheese regularly, with 40% eating it every day. This goes some way to explaining how the French consume 26-27 kg of cheese per person each year. In 2020, the average French person consumed 27.4 kg, or more than 60 pounds, while Americans only consumed approximately 40 pounds per person. The French also spent more than 8.5 billion euros on cheese in 2021.

French cheese is classified under four categories: Fermier (farmhouse cheese), Artisanal (small-batch cheese), Coopérative (cheese made by local milk producers joining together), and Industriel (factory-made cheese).

French cheeses are often named after the town or region where they're made. Some cheeses have been awarded the Appellation d'Origine Contrôlée (AOC) designation, which means the ingredients and expertise required to make it are tied to a specific region, and only cheeses made in a traditional way or from that specific place can use the name. There are 63 AOC-designated French cheeses today, and France has the highest number of protected cheeses from any single nation worldwide.

French cheeses can also be categorized by how they are made and the type of milk used. There are pressed cheeses, soft rind cheeses, blue cheeses, and fresh cheeses. The three main types of French cheeses are made with either cow, sheep, or goat milk.

Each region of France has its own specialities, ranging from soft and creamy to hard and crumbly, blue-veined, and runny cheeses. While there is no firm answer on how many types of cheese there are in France, estimates range from 300 to over 1,000, with some claiming there is one type for each day of the year (365).

The most popular cheeses in France include Camembert, Raclette, and Emmental, with Camembert being the most common and beloved. Other well-known French cheeses include Roquefort, Brie de Meaux, Comté, and Muenster.

Frequently asked questions