French cheese
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Cancoillotte
A famous poet reminds us that, “Partout dans la Franche-Comté avec amour on s’en régale qu’on porte jupon ou culotte tous on mange de la cancoillotte” (Everywhere in Franche-Comté, with love we do enjoy, […]
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Cantal AOC
It is said that Cantal has existed for 2,000 years. It is also said that it is a natural-born rebel. Cantal is a rustic cheese, modelled on the nature of the land it comes […]
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Roquefort
Life has never been easy in the Causses, a region where “nothing grows, neither a single vine nor grain of wheat”. However, this landscape was generous enough to give the region the most prestigious […]
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Reblochon
From the Savoie region, Reblochon is the product of Savoie farmers’ ingenuity… and of fraud. It first appeared in the Thônes valley in the pastures of the chalky Alpine foothills of the Aravis massif, […]
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Ossau – Iraty AOC
A shepherd’s snack, a farmer’s dessert, or the pride of a region, being the only AOC cheese of the Pyrenees, Ossau-Iraty is entwined with the history and traditions of these mountains. Characteristics – AOC […]
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Coulommiers
Even though by size it is considered Brie’s little brother, some consider Coulommiers as a precursor to France’s most famous cheese. It can be distinguished by its homogeneous texture, soft but not runny, and […]
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Fourme d’Ambert AOC
Whether or not its origins actually go back more than a millennium, the legends say that the druids of Gaul blessed the herds that were heading up to graze in the summer pastures. It […]
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French Emmental
French Emmental is a modern cheese with ancient roots and often mistaken for Gruyère. The production is characterised by the formation of holes, the “eyes”, by fermentation and a high calcium content. The mountain […]
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Goat’s cheese
Goat cheeses are undoubtedly the most ancient of all cheeses: in 800 BCE, goats supplied milk and meat in all of the countries on the Mediterranean. Considered for a long time as poor man’s […]
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Bleu Des Causses AOC
A little nod to history: Bleu des Causses owes its creation to the AOC recognition of Roquefort! Though both from the same region, they differ in their main ingredient: ewe’s milk for Roquefort and […]
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Comté AOC
They say that the Sequani, who invaded Franche-Comté before the common era, made cheeses that would keep well to get through the winter. The fruit of an ancestral passion, Comté also has a luxuriant […]
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Brie
The origins of soft-ripened cheeses are often confused with that of Brie, a true royal gift, literally, since Charles d’Orléans would give it to the ladies of the court as a present! Brie de […]
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Livarot AOC
Livarot, with its orange rind and spicy aroma, has the most pungent flavour of all Norman cheeses. Its name comes from the main town where it was commercialised the most and which defines its […]
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Mimolette
Both the Dutch and the French claim to be the originators of this cheese. Also called “Boule de Lille” (ball of Lille) or “Vieux Lille” (old Lille), the name Mimolette means “half-soft”, since the […]
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Bleu d’Auvergne AOC
Bleu d’Auvergne is an Appellation d’Origine Contrôlée (AOC) cheese that is very well-rounded, much like the land it comes from, a land of volcanoes that offers this aromatic and flavourful delicacy. Characteristics – AOC […]
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Pont l’Évêque AOC
“Princesse daignez me souffrir Puisque je doys vous offrir Icy que je vous représente Le pont-l’évêque en raccourci S’il vient d’une terre plaisante Il est délicieux aussi.” (Princess if you would be so kind, […]
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Saint-Nectaire
Around 1700, Pierre Audigier (1659–1744) praised the cheeses of Saint-Nectaire in his “Histoire d’Auvergne” (History of Auvergne) by writing, “it yields not in goodness to those European cheeses that have the best of reputations.” […]
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Abondance AOC
In the Mont Blanc region, the valley of Abondance has been renowned for generations for its cows, its church, its immense ski areas affiliated with Portes du Soleil, but most of all for its […]
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Neufchatel AOC
Even though Parisians did not discover it until 1812 thanks to the “Almanach des gourmands” (Gourmands’ Almanac), in all likelihood, Neufchâtel is the oldest Norman cheese. Its delicious heart shape is the product of […]
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Camembert
Camembert is undoubtedly the most famous of the French cheeses. It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and […]
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