France is world-renowned for its delicious cheeses. In this French soft cheese guide, you’ll explore brie, camembert, chevre, reblochon and much more.
Additional reporting fromJoan Carlson Bardin, Cardamom Magazine Research Editor.
When it comes to cheese, France is one of the most renowned countries in the world. From creamy Brie to sharp Roquefort, soft French cheese is known for its rich and complex flavors. Let’s take a quick tour of the most popular cheeses, learn about their origins, and most importantly, discover where to buy them!
A Little Background on French Cheeses
Cheese, or fromage as the French say, is a way of life in France. Former French President Charles de Gaulle once said “How can anyone govern a country with 246 varieties of cheese?” Of course, now there are nearly 1,000 different types of French cheese! With so much cheesy deliciousness, it can be hard to choose.
The French take the quality of their cheeses seriously. Many cheeses are protected by an AOC (Appellation d’Origine Contrôlée) designation, meaning that it can only be produced in a specific region of France, following specific guidelines and standards. Many wines are also governed by an AOC.
Are French Cheeses Available in the United States?
Before we get started, one of the first things it’s important to note when it comes to French cheese is that some traditional French cheeses aren’t available in the U.S. because they use raw milk.
On my last trip to France, I was enjoying some delicious reblochon cheese at a little fromagerie in Paris and was sad to learn that I couldn’t buy that exact cheese at home. That said, many raw milk cheeses have pasteurized counterparts so you can usually find something similar in the U.S. or other countries where the original cheeses aren’t allowed. Just another incentive to do more cheese tasting on your next trip to France.
Now, on to the cheeses! In addition to describing each cheese, I’ve also included links to where you can buy these cheeses at home as well as some cheese tasting opportunities in France.
Brie: Soft and Creamy
Brie is a type of soft, creamy cheese that originated in the Brie region of northern France. It’s arguably the most famous of French cheeses. It is made from cow’s milk and is known for its rich, buttery flavor and smooth, velvety texture. Brie is typically circular in shape and has a white, bloomy rind. The rind is edible and contributes to the cheese’s overall flavor and texture.
There are many varieties of brie, but Brie de Meaux is considered one of the most traditional and authentic. Brie de Meaux is protected by an AOC (Appellation d’Origine Contrôlée) designation, which ensures that the cheese is made using traditional methods and meets certain quality standards. Typically, you should serve brie at room temperature and can be enjoyed on its own or paired with bread, crackers, fruit, or wine. It’s a popular cheese for cheese boards, fondue, and as a topping for crostini. Brie can also be melted and used in cooking, adding a rich, creamy flavor to various dishes. Some brie to try:
Camembert: Strong and Earthy
Camembert is a soft cheese that comes from the village of Camembert in Normandy, France. Camembert is a cow’s milk cheese noted for a rich, buttery flavor and smooth texture. It’s usually circular in shape and has a white, bloomy rind.
This rind is edible and contributes to the cheese’s overall flavor and texture. Camembert is protected by an AOC (Appellation d’Origine Contrôlée) designation, which ensures that the cheese is made using traditional methods and meets certain quality standards. Traditionally, you should serve Camembert at room temperature but you can also bake it. Enjoy this delicious cheese on its own or pair it with some delicious French bread, crackers, fruit, or wine. Camembert is a popular cheese for cheese boards, charcuterie boards, fondue, and as a topping for crostini.
Some great Camembert options include:
Chèvre: Tangy and Spreadadble
Chèvre, or goat milk cheese, is a popular variety originating from France. It is made from the milk of goats and has a tangy, slightly nutty flavor that makes it a popular ingredient in many dishes or a delightful snack on its own.
Chèvre is a versatile cheese that can range from soft and spreadable to firm and crumbly, depending on its age. Some of the well-known examples of chèvre from France include Crottin de Chavignol, Pouligny Saint-Pierre, Sainte-Maure de Touraine, Rocamadour, Valençay, and Selles-sur-Cher. Whether served as an appetizer, mixed into salads, or melted on a sandwich, chèvre is a staple in French cuisine and loved around the world for its unique flavor and texture. My personal favorite is chèvre chaud, or warm goat cheese, spread on a toasted baguette.
Roquefort: Blue and Tangy
Roquefort cheese is a type of blue cheese that’s made from sheep’s milk. It originates from the village of Roquefort in the south of France originated from the south of France. Roquefort-sur-Soulzon. The distinctive color of this tangy cheese comes from the local caves in the area.
Roquefort is one of the oldest and most famous blue cheeses in the world, with a history that dates back to the 8th century. It is also protected by the AOC (Appellation d’Origine Contrôlée) designation. Roquefort is normally served as a spread, as part of a dressing or crumbled over salads, pastas, and other dishes. That said, you can also feature Roquefort on a cheese or charcuterie board, paired with bread or crackers.
Here are some good Roquefort options:
Société Bee Roquefort AOP Cheese
Epoisses: Strong and Pungent
Epoisses is a soft cheese with origins in the Burgundy region of France. It has a rich, creamy texture and is equally famous for its pungent aroma. Yes, this is a strong cheese! So strong that rumor has it that it’s banned on the Paris metro.
The cheese is made from cow’s milk and is known for its unique production process, which involves washing the rind in a mixture of marc de Bourgogne (a type of brandy) and saltwater. This gives the cheese its signature strong aroma and helps develop its complex flavor profile. Epoisses cheese is protected under the AOC (Appellation d’Origine Contrôlée) designation. This, along with its bold flavor, has made it a sought-after cheese among cheese connoisseurs.
If you’re a daring cheese lover, here’s where you can find epoisses:
Saint-Marcellin: Creamy and Nutty
Saint-Marcellin is a small, soft cheese that comes from the Rhône-Alpes region of France. It is made from cow’s milk and has a velvety, creamy texture with a delicate, nutty flavor.
The cheese is traditionally ripened in oak barrels, which gives it a unique character and imparts a subtle woody flavor. Saint-Marcellin cheese is considered a “tâtonnement” cheese, meaning that it is meant to be tasted or savored rather than eaten in large quantities. It’s a versatile cheese that you can serve as a snack, as an appetizer, or as part of a dish such as a salad or pasta.
In the U.S., you can substitute Saint-Marcellin with a Saint-Félicien cheese such as:
Reblochon: Creamy and Fruity
Reblochon cheese is produced in the Haute-Savoie region of France, famed for its cheeses. It’s a soft, wash-rind cow’s milk cheese with a creamy texture and a nutty, slightly tangy flavor.
Reblochon is noted for its distinctive production process, which involves milking the cow a second time after the first milking has already taken place, giving the cheese its unique flavor and richness. Reblochon cheese is typically ripened for several weeks, during which time the rind is washed and rubbed, helping to develop its strong, pungent aroma. The cheese is commonly used in dishes such as fondue and tartiflette, and is also enjoyed on its own as a table cheese. Reblochon is protected under the AOC (Appellation d’Origine Contrôlée) designation.
I tried reblochon for the first time at a fromagerie in Paris and loved it, but was sad to learn that traditional reblochon isn’t available in the U.S. (another reason for a return trip!). That said, there are several cheeses similar to traditional reblochon that are also quite delicious. Consider the following:
Cheesy Bonus: French Tartiflette
I’d like to end with a mention of a delicious cheese dish I made during a recently culinary homestay in France: tartiflette.
Tartiflette comes from the Savoie region in the French alps. It’s made with potatoes, bacon, onions, and that delicious reblochon cheese. This savory dish is baked in an oven until the cheese is melted and the potatoes are tender. The origins of tartiflette trace back to the 19th century, when the dish was a way to use up leftover ingredients, including cheese and potatoes. You can serve tartiflette as a main course or as a hearty side dish.
I plan to post my own tartiflette recipe soon but if you’re eager to try this dish now, Serious Eats has a good tartiflette recipe.
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Patrice Rutledge
Patrice Rutledge is the founder and managing editor of Cardamom Magazine. She has written about food and travel for publications around the world, enjoys baking, and loves all things Paris.
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