Our 15 favourite French cheeses

PUBLISHED: 17:40 02 August 2016 | UPDATED: 10:34 03 August 2016

Tomme de Savoie

Tomme de Savoie


Here’s a round-up of our very favourite buys from the fromagerie


One of the world’s best-known blue cheeses. White, tangy, crumbly and slightly moist with distinctive veins of mould. Produced throughout Aveyron and parts of the departments of Aude, Lozère, Gard, Hérault and Tarn.



A semi-soft cows’ milk cheese from Franche-Comté. Soft and slightly elastic, recognisable by a horizontal layer of ash. A misleadingly pungent aroma with a mild flavour and a slightly bitter aftertaste.

Crottin de Chavignol

The Loire Valley’s most famous goats’ cheese, small and cylindrical with a subtle, slightly nutty flavour. To be labelled ‘Crottin de Chavignol’ it must be from the area around Chavignol and meet stringent AOC production criteria.

Epoisses de Bourgogne

A rich and powerful cheese with a pungent aroma and creamy texture. The rind is washed regularly in Marc de Bourgogne brandy. First made by the monks of Cîteaux Abbey, south of Dijon.

Epoisses de BourgogneEpoisses de Bourgogne

Brie de Meaux

One of France’s best-loved cheeses. Pale in colour with a greyish tinge; very soft and savoury with a hint of ammonia. The white rind is edible and not intended to be separated from the cheese before consumption.


France’s most popular cheese with the highest production figures of all French AOCs, with around 40,000 tonnes made annually. Hard, mild, slightly sweet and nutty. Named after the Franche-Comté region.


Galette des Templiers

A goats’ milk cheese from Provence whose rind is rubbed with paprika, olive oil and Marc de Provence (an eau de vie). Visually identified by a Cathar cross engraved on the rind.

Tomme de Savoie

A mild, semi-firm cheese made from leftover skimmed milk after the cream is used to make butter or richer cheeses. As a result, it has a relatively low fat content (between 20 and 45%).

Fourme d’Ambert

Dating back to Roman times, this cheese produced in Auvergne is injected with Vouvray moelleux (a sweet white wine) during the maturing process. Almost identical to Fourme de Montbrison.

Fleur du Maquis

A soft Corsican cheese made from ewes’ milk and rolled in rosemary, fennel seeds, juniper berries and chilli. Unique floral aroma and a tribute to the island’s vegetation.

Fleur du MaquisFleur du Maquis

Coeur de Neufchâtel

One of France’s oldest cheeses, dating back to 11th century with a flavour similar to Camembert. Legend has it that French farm girls made these to show their love to English soldiers during the Hundred Years War.


A soft cheese flavoured with garlic and herbs, somewhat similar to cream cheese. As per the advert, all it needs is ‘du pain’ and ‘du vin’ to accompany it.

Coulommiers with truffles

Smaller and thicker than Brie, a sweet and gooey cheese with an almond flavour. If you’re feeling decadent, choose one containing a layer of thinly sliced black truffles.

Coulommiers with trufflesCoulommiers with truffles

Brillat Savarin

A triple-cream cheese from Île-de-France named after a famous French gastronome. It has a moist, slightly chalky texture and hints of mushroom, nut and truffle.


Soft and creamy, no cheese list would be complete without it. First made in Normandy in the late 18th century. The AOC Camembert de Normandie is still required by law to be made only with unpasteurised milk.

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