Types of French Cheese

France is renowned for its exceptional variety of cheeses, with over 1,000 distinct types, each offering its unique flavor, texture, and history. More than just a culinary staple, French cheese embodies the country’s rich cultural heritage. From the velvety creaminess of Brie to the sharp, tangy bite of Roquefort, every region in France boasts some specialty shaped by local traditions and the distinctive climates that influence its production.

The country comes second after Germany in the list of top cow milk cheese producers in the European Union. Strict standards are in place for over 60 traditional French cheeses to protect their origin, production methods, and quality. The EU’s standards — PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) — safeguard most of them, while France’s AOC (Appellation d’Origine Contrôlée) system protects others on a national level.

French Cheese Categories and Types

Based on Cheesemaking Process

French cheeses are traditionally classified into the following eight categories based on their production and how it affects the flavor and texture of the cheese: 

Categories	What it is	Examples
Fresh cheese	Typically not aged and has a high moisture content. These are soft, mild, and often used in cooking or desserts.	Fromage Blanc, Brousse du Rove
Soft white mould	Soft and creamy with a white, edible mould covering. The flavor is gentle, and the texture is smooth and spreadable.	Brie de Meaux, Camembert, Coulommiers
Soft washed rind	Developed by regularly washing the surface with brine or alcohol; these have a soft, smooth texture and often a strong aroma.	Munster, Époisses, Langres
Pressed uncooked	Made by pressing the curds without cooking them, resulting in a firmer, slightly crumbly texture.	Saint-Nectaire, Reblochon, Livarot
Pressed cooked	Made by both pressing and cooking the curds, which results in a firm, dry texture, often aged for several months.	Comté, Beaufort, Emmental (French style)
Blue	Characterized by the presence of blue veins formed by the growth of Penicillium mould, which gives it a tangy and sometimes sharp flavor.	Roquefort, Bleu d’Auvergne, Fourme d’Ambert
Whey	Made from whey, the liquid left from curdling milk. These are often fresh, mild, and light in flavor.	Brocciu
Stretched-curd (pasta filata)	The curds are stretched and kneaded to create an elastic, smooth texture. These products are usually mild and slightly tangy.	Saint-Paulin, Cancoillotte

Based on Where the Milk Comes From

1. Fermier (Farmhouse) Cheeses: These are produced at the same farms as the milk.
2. Artisanal Cheeses: The cheesemaker may use milk procured from local farms.
3. Coopérative Cheeses: Multiple local farms come together to produce large quantities of cheese.
4. Industriel (Factory-made) Cheeses: Manufactured on an industrial scale, abiding by their PDO/PGI/AOC standards.

Since these classifications hinge on the origin of the milk and the scale of production, the same cheese varieties can exist across multiple categories. For instance, a local farmers’ market might offer a farmhouse or artisanal Reblochon, while industrial cheesemakers may also produce the same variety for broader accessibility.

List of French Cheeses Based on Popularity, Origin, and Firmness

Though most recognized French cheeses are fresh soft cheeses, hard cheeses like Gruyère and Mimolette are equally famous. Here are the most beloved varieties with their milk sources and how they influence the taste and flavor of the cheese:

Name				Popular	Flavor & Characteristics	Uses & Pairings
Camembert	Soft	Cow	Normandy	Popular	Creamy, tangy with earthy mushroom-like notes; excellent melting.	Served on its own on cheese boards, and paired with fruits.
Gruyère*	Hard	Cow	Franche-Comté	Popular	Nutty, earthy, and slightly sweet; excellent melting, forms a golden crust when baked.	Soufflé, gratins, quiches, soups.
Boursin	Soft	Cow	Normandy	Popular	Creamy with bold garlic and herb flavors; smooth texture; poor melting.	Served with crackers, bread, or in cheese boards
Roquefort*	Semi-soft	Sheep	Midi-Pyrénées	Popular	Sharp, salty, and tangy with a creamy crumble; a bold blue cheese with intense umami notes; poor melting.	Salads, dressings, or eaten alone.
Reblochon*	Semi-soft	Cow	Savoie and Haute-Savoie in Auvergne-Rhône-Alpes	Popular	Mildly nutty with a creamy, earthy taste; excellent melting; signature cheese for tartiflette.	Casseroles (like tartiflette), or melted on hot dishes like baked potatoes.
Brie de Meaux*	Soft	Cow	Seine-et-Marne in Île-de-France	Popular	Buttery, creamy, and slightly tangy with earthy undertones; good melting, with a melt-in-the-mouth texture.	Pizza, pasta, open sandwiches (like tartines), casseroles.
Mimolette*	Hard	Cow	Nord-Pas-de-Calais	Popular	Buttery, nutty, and caramel-like with a firm texture; iconic bright orange rind; poor melting, good for grating.	Cheese boards or grated over hot baked dishes.
Brie de Melun*	Soft	Cow	Seine-et-Marne	Popular	Earthy, tangy, and robust flavor with a creamy interior with a firm rind; stronger than Brie de Meaux; good melting.	Cheese boards, or paired with fruits and crackers.
Port Salut	Semi-soft	Cow	Brittany	Popular	Mild, creamy, and tangy with a springy texture; excellent melting.	Open sandwiches, omelets, cheese platters.
Comté*	Hard	Cow	Franche-Comté	Popular	Complex, fruity, and nutty; excellent melting; develops deeper flavors with aging.	Fondue, soufflé, gratins.
Fromage Blanc	Soft	Cow	France	Popular	Fresh, tangy, and mild with a yogurt-like texture; poor melting.	Served with crackers, jams, and dessert pies.
Neufchâtel*	Soft	Cow	Normandy	Popular	Creamy with a delicate, salty tang; known for its heart shape; poor melting.	Served with dessert pies and crackers.
Saint Agur	Soft	Cow	Auvergne	Popular	Smooth, rich, and creamy blue cheese; less sharp than others; good melting.	Pasta sauces, dips, or served with crackers.
Cantal*	Semi-hard	Cow	Auvergne	Popular	Buttery, slightly tangy with a firm texture; develops sharper notes with aging; good melting.	Sandwiches, omelets, casseroles.
Delice de Bourgogne	Soft	Cow	Burgundy	Popular	Rich and buttery with a triple cream texture; slightly tangy; poor melting.	Spread on bread or crackers, paired with wine.
Abondance*	Semi-hard	Cow	Haute-Savoie in Auvergne-Rhône-Alpes	Popular	Nutty, floral, and slightly tangy; excellent melting.	Fondue, gratins, or melted on bread.
Brillat-Savarin*	Soft	Cow	Burgundy	Popular	Luxuriously creamy and buttery with a subtle tang; delicate, melt-in-your-mouth texture; poor melting.	Dessert cheese, with fruits or Champagne.
Bucheron	Soft	Goat	Loire Valley	Popular	Tangy, has a rich, earthy flavor, creamy interior, and firmer rind; good melting.	Sandwiches, salads, cheese boards, or paired with fruits.
Ossau-Iraty	Semi-hard	Sheep	French Basque Country	Popular	Buttery, fruity, and nutty with a hint of sweetness; good melting.	Melted on bread, omelets or served in cheese boards.
Montrachet	Soft	Goat	Saône-et-Loire	Popular	Soft and tangy with a mild earthy undertone; poor melting.	Salad topping, cheese boards, or paired with fruits and nuts
Tomme de Savoie*	Semi-hard	Cow	Savoie in Auvergne-Rhône-Alpes	Popular	Earthy, nutty, and slightly tangy; rustic rind; good melting.	Traditional Alpine sandwiches, pies, and casseroles.
Vacherin Mont d’Or*	Soft	Cow	Franche-Comté	Popular	Lush, creamy, and slightly woody; excellent melting, often baked to create a warm, molten centerpiece.	Baked and served warm as a dip
Langres*	Soft	Cow	Champagne-Ardenne	Popular	Pungent and tangy with a creamy interior; poor melting.	Cheese boards or paired with Champagne.
Crottin de Chavignol*	Soft	Goat	Centre-Val de Loire	Popular	Tangy, nutty with a slightly chalky center; adds mild earthy flavors when baked; good melting.	Salads, omelets, and baked goods like pizza and pasta.
Chaource*	Soft	Cow	Champagne-Ardenne	Popular	Rich and creamy with nutty undertones, subtle tang, and a melt-in-the-mouth texture.	In cheese boards, or paired with fruits and Champagne.
Livarot*	Soft	Cow	Normandy	Popular	Pungent, earthy, and creamy, with washed rind; good melting.	In sandwiches, or paired with bread and fruits.
Fourme d’Ambert*	Semi-soft	Cow	Auvergne	Popular	Creamy, mild blue cheese with balanced tanginess; good melting, with a buttery, peppery flavor.	Salads, pasta sauces, cheese platters.
Rocamadour*	Soft	Goat	Midi-Pyrénées	Popular	Creamy, nutty, and delicately tangy; soft, melt-in-the-mouth texture with typical ‘goaty’ flavors.	Salads, cheese boards, or warm appetizers.
Valençay*	Soft	Goat	Centre-Val de Loire	Popular	Tangy, earthy, and nutty with a crumbly texture and a truncated pyramid shape; poor melting.	Rich and creamy with nutty undertones, subtle tang with a melt-in-the-mouth texture.
Époisses*	Soft	Cow	Burgundy	Popular	Washed-rind, bold, pungent, and creamy with a silky texture; good melting.	Sandwiches, pasta, dips, and sauces
Saint Albray	Soft	Cow	Aquitaine	Popular	Mild, sweet, and creamy; balances tanginess with nutty notes; good melting.	Sandwiches, pizza, casseroles, cheese boards.
Munster*	Soft	Cow	Haut-Rhin in Grand Est	Popular	Pungent aroma with a smooth, creamy, slightly salty, and tangy flavor; Good melting.	Sandwiches, fondues, cheese boards, or paired with fruits and wine.
Morbier	Semi-soft	Cow	Franche-Comté	Popular	Creamy, nutty with a mild tang; distinctive ash line; excellent melting.	Raclette, fondue, sauces, gratins.
Bleu d’Auvergne*	Semi-soft	Cow	Auvergne	Popular	Creamy and tangy blue cheese with a peppery finish; smooth texture; melts seamlessly, perfect for sauces and pizzas.	Pasta, sauces, or eaten alone.
Beaufort*	Hard	Cow	Savoie in Auvergne-Rhône-Alpes	Popular	Fruity, slightly nutty and robust; Excellent melting, retaining its smoothness.	Soufflé, fondue, gratins, sauces.
Bleu des Causses*	Semi-soft	Cow	Midi-Pyrénées	Popular	Robust, tangy blue cheese with creamy, melt-in-mouth texture; good melting into a silky consistency.	Pasta, salads, cheese boards.
Trappista	Semi-hard	Cow	Clermont-Ferrand, Mayenne in Pays de la Loire	Popular	Mild, slightly nutty with a springy texture; good melting.	Grilled sandwiches, pasta, gratins.
Emmental de Savoie*	Semi-hard	Cow	Savoie in Auvergne-Rhône-Alpes	Popular	Mild, nutty, and slightly sweet; good melting, forms a golden crust when melted.	Melted on bread, omelets, or served on cheese boards.
Emmental français est-central*	Hard	Cow	Franche-Comté	Popular	Mild, slightly tangy, and nutty; good melting.	Pasta, pizza, and sandwiches.
Clochette	Soft		Loire Valley		–	–
Ecorce de Sapin	Soft		Franche-Comté		–	–
Camembert de Calvados	Soft		Normandy		–	–
Charolais*	Soft		Burgundy		–	–
Tomme du Jura	Semi-hard		Jura in Bourgogne-Franche-Comté		–	–
Coutances	Soft		Normandy		–	–
Abbaye de Belloc	Semi-hard		Pays Basque		–	–
Vieux Samer	Semi-soft		Hauts-de-France		–	–
Saint-Nectaire*	Semi-soft		Auvergne		–	–
Cabrinu	Soft		Corsica		–	–
Cathare	Soft		Languedoc-Roussillon		–	–
Selles-sur-Cher*	Soft		Loire Valley		–	–
Mousseron	Soft		Auvergne		–	–
Chabichou du Poitou*	Semi-soft		Poitou-Charentes		–	–
Gaperon	Semi-soft		Auvergne		–	–
Boulette d’Avesnes	Soft		Hauts-de-France		–	–
Tarentais	Soft		Rhône-Alpes		–	–
Tomme des Pyrénées*	Semi-hard		Midi-Pyrénées		–	–
Bleu du Vercors-Sassenage*	Semi-soft		Rhône-Alpes		–	–
Figou	Soft		Saint-Jouvent in Nouvelle-Aquitaine		–	–
Tome de la Vésubie	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Doux de Montagne	Semi-soft		Auvergne		–	–
Fourme de Montbrison*	Semi-hard		Auvergne		–	–
Tomme de Lévéjac	Semi-hard		Aveyron in Occitanie		–	–
Bleu de Termignon	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Touree de L’Aubier	Semi-hard		Rhône-Alpes		–	–
Mâconnais*	Soft		Burgundy		–	–
Ficello	Soft		Provence-Alpes-Côte d’Azur		–	–
Fougerus	Soft		Île-de-France		–	–
Édel de Cléron	Soft		Franche-Comté		–	–
Rochebarron	Semi-soft		Rhône-Alpes		–	–
La Tricorne de Marans	Soft		Nouvelle-Aquitaine		–	–
Metton	Soft		Franche-Comté		–	–
Tome d’Arles	Semi-hard		Provence-Alpes-Côte d’Azur		–	–
Ecorce de Sapin	Semi-hard		Jura in Bourgogne-Franche-Comté		–	–
Citeaux	Soft		Burgundy		–	–
Tome de la Brigue	Semi-hard		Provence-Alpes-Côte d’Azur		–	–
Affidelice	Soft		Burgundy		–	–
Feuille du Limousin	Semi-soft		Limousin		–	–
Bleu de Gex	Semi-soft		Jura in Bourgogne-Franche-Comté		–	–
Niolo	Soft		Corsica		–	–
Pave d’Auge	Soft		Normandy		–	–
Trèfle	Soft		Auvergne		–	–
Pélardon*	Soft		Languedoc-Roussillon		–	–
Tome fraîche*	Hard		Auvergne		–	–
P’tit Basque	Semi-hard		French Basque Country		–	–
Cazelle de Saint Affrique*	Semi-soft		Aveyron in Midi-Pyrénées		–	–
Brousse du Rove*	Soft		Provence-Alpes-Côte d’Azur		–	–
Lavort	Semi-hard		Auvergne		–	–
Tomme au Fenouil	Semi-hard		Provence-Alpes-Côte d’Azur		–	–
Chamois d’Or	Soft		Île-de-France		–	–
Dreux a la Feuille	Soft		Centre-Val de Loire		–	–
Sainte-Maure de Touraine*	Soft		Centre-Val de Loire		–	–
Tricorne de Marans	Soft		Nouvelle-Aquitaine		–	–
Coulommiers	Soft		Île-de-France		–	–
Perail	Soft		Aveyron in Occitanie		–	–
Pouligny Saint-Pierre	Soft		Loire Valley		–	–
Picodon*	Soft		Rhône-Alpes		–	–
Pouligny-Saint-Pierre*	Soft		Loire Valley		–	–
Saint-Marcellin*	Soft		Rhône-Alpes		–	–
Brie de Melun*	Soft		Île-de-France		–	–
Feuille de Dreux	Soft		Centre-Val de Loire		–	–
Spinosian	Soft		Corsica		–	–
Soumaintrain*	Soft		Burgundy		–	–
Tome des Bauges*	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Cabécou*	Soft		Midi-Pyrénées		–	–
Cancoillotte*	Soft		Franche-Comté		–	–
Pavin	Semi-hard		Auvergne		–	–
Chevillon	Soft		Île-de-France		–	–
Laguiole*	Semi-hard		Auvergne		–	–
Tomme Boudane	Semi-hard		Auvergne		–	–
Bleu de Bresse	Semi-soft		Rhône-Alpes		–	–
Pavé d’Isigny	Soft		Normandy		–	–
Foudjou	Fresh		Corsica		–	–
Chatou	Soft		Île-de-France		–	–
Epenouse	Soft		Franche-Comté		–	–
Black Brie	Soft		Île-de-France		–	–
Cacouyard	Semi-hard		Franche-Comté		–	–
Mottin Charentais	Soft		Charente in Nouvelle-Aquitaine		–	–
Saint-Félicien*	Soft		Rhône-Alpes		–	–
Tomme du Revard	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Mamirolle	Semi-soft		Franche-Comté		–	–
Couronne Lochoise	Soft		Centre-Val de Loire		–	–
Ortolan	Soft		Île-de-France		–	–
Clover	Soft		Île-de-France		–	–
Tamié Abbey	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Faisselle	Soft		Rians in Provence-Alpes-Côte d’Azur		–	–
Bon Grivois	Soft		Franche-Comté		–	–
Vesontio	Semi-hard		Bourgogne-Franche-Comté		–	–
Brocciu	Soft		Corsica		–	–
Explorateur	Soft		Île-de-France		–	–
Chavroux	Soft		Cognac in Nouvelle-Aquitaine		–	–
Fedou	Semi-soft		Midi-Pyrénées		–	–
Chaubier	Semi-hard		Poitou-Charentes		–	–
Vieux-Boulogne	Soft		Nord-Pas-de-Calais		–	–
Bleu de Termignon	Semi-hard		Savoie in Auvergne-Rhône-Alpes		–	–
Venaco	Semi-soft		Corsica		–	–
Rigotte de Condrieu*	Soft		Rhône-Alpes		–	–
Pont-l’Évêque*	Soft		Normandy		–	–
Trou du Cru*	Soft		Burgundy		–	–
Chevrotin*	Soft		Savoie in Auvergne-Rhône-Alpes		–	–
Mont des Cats	Semi-soft		Hauts-de-France		–	–
Mamirollais	Semi-soft		Franche-Comté		–	–
Putton	Semi-hard		Rhône-Alpes		–	–
Saint-Paulin	Semi-soft		Brittany		–	–
Chaumes	Soft		Nouvelle-Aquitaine		–	–
Chabis	Soft		Nouvelle-Aquitaine		–	–
Gros Lorrain	Soft		Lorraine		–	–
Chaource*	Soft		Champagne-Ardenne		–	–
Salers*	Hard		Auvergne		–	–
Abbaye de Timadeuc	Semi-soft		Brittany		–	–
Cachaille	Soft		Puimichel in Provence-Alpes-Côte d’Azur		–	–
Xaintray	Semi-soft		Nouvelle-Aquitaine		–	–
Maroilles	Soft		Nord-Pas-de-Calais		–	–
Olivet Cendré	Soft		Centre-Val de Loire		–	–
Trinqueux	Soft		Champagne-Ardenne		–	–
Tomme Butone	Semi-hard		Rhône-Alpes		–	–

Are French Cheeses Pasteurized

Most French cheeses traditionally use unpasteurized milk. However, modern cheesemakers often use pasteurized milk to appeal to a larger market. Unpasteurized cheeses are banned in certain countries, most notably the United States, where cheese made from unpasteurized milk and aged for less than 60 days is banned. As a result, some cheeses, like Brie and Camembert, are now made with pasteurized milk. Others, like Roquefort, remain prohibited in the U.S. because of their use of unpasteurized milk.

FAQ