France is known for its exceptional cuisine and wine, and one of its most treasured culinary offerings is its delicious cheese. From creamy bries to sharp roqueforts, the variety of cheese in France is unrivaled. With over 400 varieties of cheese to choose from, it can be hard to pick which ones to try. That’s why we’ve put together this travel guide to help you navigate the Best Cheese in France and taste the best cheese this country offers.
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Brie de Meaux
Our cheese journey begins with one of the most popular cheeses in France – the Brie de Meaux. This soft and creamy cheese is made from cow’s milk in the town of Meaux, located just outside of Paris. It has a mild, nutty flavor and a soft, bloomy rind that can be eaten or removed. Brie de Meaux is perfect with a crusty baguette and a glass of red wine.
Roquefort is a blue-veined cheese made from sheep’s milk, and it has been produced in the Roquefort-sur-Soulzon region of France for centuries. It has a tangy and slightly salty flavor with a creamy texture that melts in your mouth. Roquefort is perfect when crumbled over a salad or served with fresh fruit and nuts on a cheese platter.
Comté is a semi-hard cheese made from unpasteurized cow’s milk. It has a nutty and a little sweet flavor with a firm yet supple texture. This cheese is produced in the Franche-Comté region of eastern France and is aged for a minimum of 4 months to develop its flavor. Comté pairs well with a glass of white wine and is perfect for cooking, particularly in quiches and omelets.
Camembert is a soft, creamy cheese made from cow’s milk produced in the Normandy region of France. It has a rich, buttery flavor and a bloomy rind that can be eaten or removed. This cheese is best served at room temperature and pairs well with a crisp apple or a fresh baguette. Camembert is a staple in any cheese lover’s diet and a must-try when visiting France.
Mimolette is a hard cheese from cow’s milk produced in the northern French town of Lille. It has a bright orange color and a nutty, fruity flavor similar to cheddar. This cheese is aged up to 24 months, giving it a hard and crumbly texture. Mimolette is perfect when grated over pasta dishes or as a snack with a glass of red wine.
Goat cheese, or chèvre, is a staple in French cuisine and can be found throughout the country in various forms. This cheese is made from goats’ milk and has a tangy, slightly tart flavor that pairs well with different foods. Goat cheese can be served on a cheese platter or used in cooking, particularly salads, and quiches.
Reblochon is a semi-soft cheese made from cow’s milk produced in the Haute-Savoie region of France. It has a creamy texture and an earthy flavor. This cheese is perfect when melted over potatoes or used as a topping for pizzas. It pairs well with a glass of white wine and is a must-try when visiting the region.
Saint-Nectaire is a semi-hard cheese made from cow’s milk produced in the Auvergne region of France. It has a mellow and nutty flavor with a creamy texture. This cheese is perfect for snacking but also pairs well with cured meats and sliced fresh fruits. This is definitely one of the best cheese in France.
Tomme de Savoie
Tomme de Savoie is a semi-soft cheese made from cow’s milk produced in France’s Savoie region. It has a mild, slightly tangy flavor and a firm yet supple texture. This cheese is perfect when served with a glass of red wine or melted over bread. Tomme de Savoie is also great for cooking and can be used in quiches or melted over vegetables.
Pont-l’Évêque is a soft cheese made from cow’s milk produced in the Normandy region of France. It has an intense aroma and a robust and earthy flavor with a smooth and creamy texture. This cheese pairs well with a crisp apple or a fresh baguette and is also great for cooking, particularly in quiches and omelets.
Morbier is a semi-soft cheese made from cow’s milk produced in France’s Franche-Comté region. It has a creamy texture, mild, nutty flavor, and a slightly spicy aroma. This cheese is traditionally divided by a layer of ash added during the cheese-making process. Morbier pairs well with a crisp white wine and is an excellent addition to a cheese board.
Bleu d’Auvergne is a blue-veined cheese made from cow’s milk produced in France’s Auvergne region. It has a creamy and tangy flavor with a slightly spicy aroma. This cheese is perfect for adding a punch of flavor to salads or as a topping for burgers. It pairs well with a glass of red wine and is an excellent example of France’s wide variety of blue cheese.
Fourme d’Ambert is a blue-veined cheese made from cow’s milk produced in the Auvergne region of France. It has a mild, creamy flavor and a crumbly texture that is perfect for crumbling over salads or using it as a topping for pizzas. This cheese pairs well with a glass of red wine and is a must-try when visiting the Auvergne region.
In conclusion, France’s rich and diverse cheese heritage, and it is impossible to try them all in one visit. Each region has unique cheese varieties, and it’s worth exploring different areas to taste them all. A cheese tour of France can be a fulfilling and exciting culinary journey, where you can learn about the history and culture of each cheese and indulge in its unique flavors. Whether a soft and creamy Brie de Meaux or a tangy Roquefort, France’s cheese will leave you wanting more. So pack your bags, grab your cheese board, and embark on a journey to taste the Best Cheese in France.