French cheese
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Results: 1 – 30 of 76
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| Brillat-Savarin cheese | Cheese |
Brillat-Savarin is a soft, white-crusted cow's milk cheese with 75% fat, named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.
Brillat...
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| Tomme de Savoie |
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Cheese |
Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.
Tomme de Savoie, like most Tommes, is usually made from the skim milk left...
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| Saint-Nectaire |
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Cheese |
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from Maréchal de Sennecterre, who served it at the table of Louis XIV. Maréchal de...
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| Washed rind cheese | |||
| The Laughing Cow |
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Cheese |
The Laughing Cow is a brand of processed cheese products owned by Groupe Bel. Originally launched in France as La vache qui rit in 1921, the brand is now sold in more than 90 countries. According to the Groupe Bel web site, 125 portions of the...
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| Beaufort |
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Cheese |
Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France. It is this high altitude that imparts Beaufort with a...
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| Morbier |
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Cheese |
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it...
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| Vacherin |
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Cheese |
A Vacherin cheese is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.
One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. Made from cow...
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| Pont-l'Évêque |
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Cheese |
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production.
Pont...
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| Washed rind cheese | |||
| Comté |
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Cheese |
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.
Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its...
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| Laguiole | Cheese |
Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village...
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| Rocamadour |
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Cheese |
Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée (AOC) since 1996.
It is a very young goats...
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| Gaperon |
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Cheese |
Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.
Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. The...
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| Cantal |
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Cheese |
Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region.
One of the oldest cheeses in France, Cantal dates back to the times of the Gaul. It came to prominence when Maréchal de...
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| Camembert |
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Cheese |
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northwestern France.
Camembert is made from unpasteurized cow's milk, and is ripened by the mould Penicillium candida and Penicillium camemberti...
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| Salers |
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Cheese |
The Salers (French: Le Salers) is a French cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the 15 April and 15 November. It is similar to Cantal...
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| Époisses de Bourgogne |
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Cheese |
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France. It is located around halfway between Dijon and Auxerre.
Commonly referred to as Époisses, it is a pungent unpasteurized cow...
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| Washed rind cheese | |||
| Brie |
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Cheese |
Brie is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight greyish tinge under crusty white mold; very soft and...
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| Port-Salut cheese |
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Cheese |
S.A.F.R Port Salut is a semi-soft pasteurized cow's milk cheese from Brittany with a distinctive orange crust and a mild flavor. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb).
Though...
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| Langres |
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Cheese |
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée (AOC) since 1991.
Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The...
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| Washed rind cheese | |||
| Neufchâtel |
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Cheese |
French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a dry,...
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| Reblochon |
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Cheese |
Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production, the cheeses are...
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| Washed rind cheese | |||
| Boursin |
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Cheese |
Boursin [buʀsɛ~] cheese is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to the American cream cheese.
Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a...
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| Sainte-Maure de Touraine |
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Cheese |
Sainte-Maure de Touraine is a French cheese produced in the region of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, near Chinon.
Sainte-Maure...
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| Mimolette |
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Cheese |
Mimolette is a cheese traditionally produced around the city of Lille, France (where it is also known as Boule de Lille), and also in some areas of Belgium and the Netherlands, such as Flanders (where it is also known as vieux Hollande).
It was...
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| Banon |
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Cheese |
Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.
Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm...
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| Crottin de Chavignol |
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Cheese |
Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.
The small cylindrical goat cheese...
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| Bleu de Bresse |
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Cheese |
Bleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy...
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| Cancoillotte | Cheese |
Cancoillotte or Cancoyotte is a runny French cheese made principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis (cook-cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around,...
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| Chaource |
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Cheese |
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The...
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| Munster |
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Cheese |
Munster Fermier is a cheese that comes from the Alsace region in France dating back to approximately the seventh century. This cheese is protected by an Appellation d'Origine Contrôlée (AOC). It is made from unpasteurized cow's milk and is matured...
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| Washed rind cheese | |||
