A guide to French cheeses

When it comes to le fromage (cheese), the French are the undisputed champions of this culinary art. France boasts around 1,500 varieties of cheese, with each one telling its own story rooted in tradition, geography, and le lait (the milk) from cows, goats, or sheep. 

Let’s take a flavor-packed journey through some of France’s most beloved cheeses, exploring their origins, characteristics, and the animals behind them. 🧀 

Brie 🐄

📍 Region: Île-de-France
🥛 Milk: cow (vache)

Often called the "Queen of Cheeses," Brie comes from the northern France and is one of the oldest French cheeses. Its creamy texture, mushroom-like flavor, and edible white rind make it a delicious crowd-pleaser. Brie de Meaux, a protected AOC (Appellation d’Origine Contrôlée) cheese, is a standout, renowned for its buttery richness 
🍴How to eat it: Brie is a great addition to cheese platters, enjoyed on a slice of crusty baguette or small toasts. It can also be part of un sandwich au jambon et au beurre (ham and cheese baguette sandwich). One of our favorite butters is from the French dairy cooperative Isigny Sainte-Mère, which hails from Normandy and has a higher-than-usual fat content (meaning: it’s more delicious!).

Comté 🐄

📍 Region: Jura
🥛 Milk: cow (vache)
This hard pressed cheese, aged from 4 to 36 months, is made in the Jura mountains, close to the border of Switzerland. Its nutty and slightly sweet flavors vary depending on aging, with older wheels featuring notes of caramel and hazelnut. A single wheel of Comté requires about 120 gallons of raw milk, showcasing its artisanal craftsmanship. 
🍴How to eat it: Because it melts very easily, Comté is a key ingredient in fondues. Older versions can be grated on top of pasta or used in baked dishes to add a nutty, sharp kick.

Reblochon 🐄

📍 Region: Savoie
🥛 Milk: cow (vache)
Reblochon is a creamy, washed-rind cheese that originates from high-altitude Alpine pastures. It has a nutty, earthy taste that pairs wonderfully with potatoes, which is why it famously stars in tartiflette, a classic winter dish. 
🍴How to eat it: Like Comté, Reblochon melts very well, which is why it’s paired with lardons, potatoes, and cream in tartiflette. It’s also delicious in savory crêpes.

Morbier 🐄

📍 Region: Franche-Comté
🥛 Milk: cow (vache)
Named after a small village along the Swiss border, Morbier is known for the striking line of ash running through its center. Originally, this was a practical solution to protect leftover curds (ash is a natural food protectant), but today it’s a decorative and historical nod. The cheese is semi-soft with a mild, tangy flavor and a creamy finish.
🍴How to eat it: Morbier’s creamy texture makes it an excellent choice for spreading on a slice of fresh baguette. It’s mild, tangy flavor also works well in sandwiches—especially grilled cheese.

Camembert 🐄

📍 Region: Normandy
🥛 Milk: cow (vache)
Hailing from Normandy—France’s dairy center—Camembert takes its name from the village of Camembert, where it was first crafted in 1791 during the French Revolution. This iconic French cheese is known for its soft, bloomy rind and a creamy, almost buttery interior that develops a rich, earthy flavor as it matures. Its characteristic white rind forms during aging, enhancing its mushroom-like aroma. 
🍴How to eat it: Because of its buttery texture, Camembert is wonderful spread on a slice of crusty baguette and is a staple of French cheese boards. It can also be baked with fruit on top. One popular way to enjoy it is baked with slices of apple—another speciality of the Normandy region.

Valençay 🐐

📍 Region: Central Loire Valley
🥛 Milk: goat (chèvre)
This pyramid-shaped goat’s milk cheese is as delicious as it is unique. Rolled in ash and covered with a natural rind, Valençay has a tangy, fresh flavor with a creamy yet crumbly texture. Legend has it that the cheese’s form was prevented from resembling a pointy pyramid to avoid upsetting Napoleon Bonaparte following his military defeat in Egypt. 
🍴How to eat it: Because of its unique shape, Valençay is a striking addition to any French cheese board. You can also crumble it on top of a salad for a fresh, zesty flavor.

Crottin de Chèvre 🐐

📍 Region: Loire Valley
🥛 Milk: goat (chèvre)
Crottin de Chèvre is a versatile cheese that evolves with age. The younger varieties are fresh, mild, and creamy; aged, it becomes crumbly and earthy in flavor. It was apparently popularized by vineyard workers in the Loire Valley, as its small, round shape made it easy to transport as a delicious, nutrient-packed snack among the vines.  
🍴How to eat it: Crottins de chèvre are perfect for a warm goat cheese salad; just fry up a few pieces in a skillet and serve them on top of a bed of greens. Younger versions can also be spread on some baguette. Because of their freshness, they’re also great for breakfast, too.

Époisses 🐄

📍 Region: Burgundy
🥛 Milk: cow (vache)
Époisses is not for the faint-hearted! This washed-rind cheese is known as the stinkiest of all French cheeses, but it delivers an incredibly rich, meaty flavor. It’s washed with marc de Bourgogne, a brandy-like liquor, resulting in its signature orange rind and supple interior. A favorite at the royal court of Louis XIV, it’s often paired with a glass of red wine from Burgundy.
🍴How to eat it: Because of its bold odor and distinct flavor, Époisses is best enjoyed on its own. We suggest going the classic way that most French people eat it: spread on top of some crusty baguette, and with a glass of pinot noir from Burgundy.

Roquefort 🐑

📍 Region: Occitanie
🥛 Milk: sheep (brebis)
Known as the "King of Blues," Roquefort is one of the world’s oldest cheeses, aged in natural caves near the village of Roquefort-sur-Soulzon. Its intense flavor—salty, tangy, and slightly spicy—is complemented by its creamy, slightly crumbly texture. Strict guidelines ensure this cheese is exclusively made with raw sheep’s milk and aged with Penicillium roqueforti mold.
🍴How to eat it: With its salty flavor, Roquefort is a striking addition to salads, burgers, and steaks. In France, it’s often consumed at the end of a meal, paired with honey, jam, or a glass of sweet wine.

The Art of Pairing: Why White Wine Complements Cheese Better Than Red

While red wine is often the go-to choice for cheese pairings, white wine frequently offers a more harmonious match. The higher acidity and lower tannin levels in white wines can enhance the flavors of many cheeses without overpowering them. For instance, a crisp Sauvignon Blanc pairs beautifully with goat cheese, while a rich Chardonnay complements creamy Brie. White wine’s lighter, fresher profile makes it a versatile companion to the nuanced flavors and textures of a well-curated cheese board.

Serving Cheese the French Way: The Cheese Course

In France, cheese is traditionally enjoyed after the main course, either as a prelude to dessert or as the dessert itself, commonly referred to as “un plateau de fromages” or “une assiette de fromages” (a cheese board or platter). A well-balanced cheese board is not just about the variety of cheeses; it’s also about creating harmony through a mix of textures, milk types, and flavor profiles.

To elevate your cheese board, include a mix of cow’s, goat’s, and sheep’s milk cheeses for varied flavors and aromas. Pair them with fresh baguette slices, seasonal fruits, nuts, and even a touch of honey or fig jam for a true French experience.

—Cécilia & the Hello French team

Looking to go further?

Cheese lovers, rejoice! Hello French has just launched a poster of French cheeses, perfect for identifying these iconic fromages and celebrating their cultural significance. Designed with vibrant couleurs and printed sustainably in the heart of New York City, it’s a très chic addition to any area of your home.

Bring a touch of French flair to your space while deepening your appreciation for French gastronomy. Head to our shop now and get your French cheese poster!