Andy Montoya
French cheeses are made from a variety of milk types, including cow's milk, goat's milk, and sheep's milk. The process of making cheese involves coagulating the milk to turn it into a homogeneous and smooth gel. This is done by combining rennet with raw milk and adding lactic acid bacteria. The curd is then gently placed into moulds, drained, and then salted. After that, the cheeses are dusted with penicillium, which creates an external white mould called the flower. The cheeses are stored in a curing room for 10 to 14 days, and then they are dried and wrapped. French cheeses are known for their diverse flavours, textures, and forms, with some being matured over long periods and others, like cream cheeses, being eaten quickly.
| Characteristics | Values |
|---|---|
| Number of varieties | Between 350 and 400 |
| Milk types | Cow, goat, sheep |
| Families | Fresh, soft, pressed, blue |
| Classification | Farm, artisanal, industrial |
| Production | Artisanal, industrial |
| Protection | Appellation d'origine contrôlée (AOC), Label Régional (LR), Protected Geographical Indication (PGI) |
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What You'll Learn
French cheeses are made from cow, goat, or sheep milk
French cheeses are classified according to their farm, artisanal, or industrial character. Farm cheese, or "fromage fermier," is made on a farm by a farmer-producer using milk exclusively from the farm's animals. Artisanal cheese, or "fromage artisanal," is made in a small workshop where the artisan transforms milk purchased from farmers. Industrial cheese, or "fromage industriel," is made in medium or large industrial units.
French cheeses can also be divided into three main families: pressed cheeses, soft cheeses, and blue cheeses. Soft cheeses, such as Camembert, make up 5.7% of French cheese exports, while the Emmental family accounts for 3.7%. France is the third-largest exporter of cheese in the world, after Germany and the Netherlands.
French cheeses are also classified by region, with each region specializing in different types of cheese. For example, the Île-de-France region is home to some of the country's most famous cheese producers, including Brie, Coulommiers, and Boursalt. The Hauts-de-France region, known for its strong beer, produces cheeses usually made with cow's milk that pair well with beer, such as Mimolette from Lille.
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There are eight categories of French cheese
French cheeses are made from milk, traditionally from three types of milk: cow's milk, goat's milk, and sheep's milk (ewe's milk). French cheeses are also classified according to their origin: farmhouse (fromages fermiers) or industrially manufactured cheeses. Farmhouse cheeses are made on the farm by a farmer-producer of milk, using milk exclusively from the farm's animals. Industrial cheeses are made in medium or large industrial units.
French cheeses are broadly grouped into eight categories, or 'les huit familles de fromage'. These eight categories are:
- Fresh cheeses: These cheeses contain 14 to 30% dry matter, or 86% water. They have a homogeneous, smooth, and white paste that does not require refining. Examples include cottage cheese and petit suisse.
- Soft cheeses: These cheeses contain 40 to 50% dry matter, or 50 to 60% moisture. Their degree of refining allows for different flavors and a creamy paste. They are classified according to the type of rind: bloomy, washed, or natural. Bloomy rind cheeses have a fluffy white rind and flavors with buttery and mushroom aromas, such as Camembert, Brie, and Neufchâtel. Washed-rind cheeses have a stronger flavor, smell, and a smooth rind, including Maroilles and Livarot. Natural rind cheeses are mainly made from goat's cheese, an example being Crottin de Chavignol.
- Pressed cheeses: An example of this type of cheese is Cantal, an uncooked pressed cheese from the Auvergne mountains.
- Blue cheeses: A regional specialty blue cheese is Saint Agur from the Auvergne region, with a mild and spicy taste and green mold throughout.
- Appellation d'origine contrôlée (AOC): These cheeses have the highest level of protection. Examples include Roquefort, the first cheese to obtain this designation in 1925, and Comté.
- Label Régional (LR): These cheeses are protected under a less stringent but still legally regulated designation.
- Protected Geographical Indication (PGI): Some French cheeses are protected under the European Union's PGI designation, including French Gruyère and Emmental.
- Hybrid or individual cheeses: These are cheeses that do not fall neatly into one of the above categories and have unique characteristics. An example is Embruns aux Algues, a cheese mixed with seaweed, giving it a strong and salty taste.
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Some cheeses are protected by the EU
French cheeses are made from three types of milk: cow's milk, goat's milk, and sheep's milk (ewe's milk). They are further divided into farmhouse cheeses and industrially manufactured cheeses.
Some French cheeses are protected by the EU under the Common Agricultural Policy. This protection is provided through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (TSG) regimes. These designations are designed to protect regional foods and are open to both EU and non-EU products. The EU has three levels of designation, with the Appellation d'origine contrôlée (AOC) being the highest level of protection.
French cheeses that are protected by the EU include those from specific regions, such as the Auvergne mountains, Franche-Comté, and the French Alps. Some examples of protected French cheeses include Cantal, an uncooked pressed cheese from the Auvergne mountains; Comté, a cousin of Swiss Gruyère from the Franche-Comté region; and Reblochon, a soft pressed cheese from the Alps. Other protected French cheeses include those with specific characteristics, such as the blue cheese Saint Agur from the Auvergne region, which has a mild and spicy taste and green mold throughout.
In addition to geographical indications, some French cheeses are protected by the EU through designations of geographical origin for traditional specialties. This includes the EU Protected Geographical Indication (PGI) designation, which covers many French cheese varieties.
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Farm, artisanal, or industrial production
French cheeses are made from a variety of milk types, including cow's milk, goat's milk, and sheep's milk (ewe's milk). The production process can be classified into three main categories: farm, artisanal, or industrial.
Farm Production
Farm cheese, or "fromage fermier," is made on a farm by a farmer-producer of milk. This type of cheese is produced exclusively from the milk of the animals on that specific farm. The uniqueness of farmhouse cheeses lies in the expertise and ancestral knowledge passed down through generations within the farming family. Cantal, a type of farmhouse cheese, is produced in the Auvergne mountains and is considered similar to English farmhouse cheddar or chester.
Artisanal Production
Artisanal cheese, or "fromage artisanal", is crafted in a relatively small-scale and minimally mechanized processing workshop. The artisan cheesemaker purchases milk from one or more local farmers and transforms it into cheese. The milk arrives at the artisanal dairy in its raw, refrigerated state, and the artisan decides whether to leave it raw or apply pasteurization. An example of an artisanal cheese is Brie, which is a soft cow's milk cheese produced in the Île-de-France region.
Industrial Production
Industrial cheese, or "fromage industriel," refers to cheeses made in medium or large industrial units. These units produce cheese on a larger scale, often with more mechanized processes. Emmental cheese, for instance, is typically produced industrially, although industrial producers have their own label of quality for this variety.
The diversity of French cheeses is renowned globally, and they are broadly classified into eight categories, known as "les huit familles de fromage." The French are among the highest consumers of cheese worldwide, with an average consumption of 24-26.7 kg of cheese per person per year.
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French cheese is matured or eaten fresh
French cheeses are made from three types of milk: cow's milk, goat's milk, and sheep's milk (ewe's milk). They are further divided into farmhouse cheeses and industrially manufactured cheeses. French cheese production is classified under four categories: farmhouse cheese, artisanal cheese, cooperative cheese, and factory-made cheese.
French cheeses can be eaten fresh or matured. Fresh cheese is young cheese that has not been matured for long. It is better for melting and is often used in grilled cheese, nachos, and French onion soup. Examples of French cheeses that are typically eaten fresh include Camembert, which is matured for around a month, and Brie, which is matured for around two months.
On the other hand, matured cheese is aged cheese that has been allowed to develop its flavour and texture over time. Matured cheese is better as a topping or garnish, such as shaved over pasta or salads. An example of a matured French cheese is Cantal, which comes in two varieties: "jeune" (young) and "entre deux" (matured). The strength and taste of Cantal increase with ageing. Another example is Brie Noir, a variety of Brie that is aged for over two years, giving it a rich, mushroomy taste.
The time allowed for maturation can vary depending on the brand and the desired flavour profile. Some cheeses are also regulated under French law, with the Appellation d'origine contrôlée (AOC) system providing the highest level of protection. This system ensures that the cheese's quality and characteristics are maintained, influencing when the cheese is ready to be eaten.
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Frequently asked questions
French cheeses are mainly made from cow's milk, but they can also be made from sheep's or goat's milk.
French cheeses are broadly grouped into eight categories, or "les huit familles de fromage". These include:
- Fresh cheeses
- Soft cheeses
- Pressed cheeses
- Blue cheeses
Some popular French cheeses include:
- Camembert
- Brie
- Roquefort
- Cantal
- Comté
- Emmental
- Saint-Nectaire
- Cheddar
- Port Salut
- Curé Nantais
- Le Brin
- Saint Agur
- Bleu d’Auvergne
- Tomme des Pyrénées
- Reblochon
- Boursin
French cheeses are classified according to their farm, artisanal, or industrial character. Farm cheese, or "fromage fermier", is made on a farm by a farmer-producer using milk from the farm's animals. Artisanal cheese, or "fromage artisanal", is made in a small workshop where an artisan transforms milk bought from farmers. Industrial cheese, or "fromage industriel", is made in medium or large industrial units.
