French cheeses French cheeses Abondance is a semi-hard fragrant French cheese made from raw milk in the region of Savoie with a fragrance similar to beaufort. A round of abondance weighs approximately 10 kg. ...more on Wikipedia about "Abondance (cheese)"
Banon cheese is a French cheese made in the region around the town of Banon in Provence, south-east France. ...more on Wikipedia about "Banon (cheese)"
Beaufort is a hard and piquant cheese similar to gruyère made from cows milk. It is produced in the region around Beaufort, Savoie in France, located high in the French Alps. It is this high altitude which gives the cheese much of is unique flavor. ...more on Wikipedia about "Beaufort (cheese)"
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government. ...more on Wikipedia about "Bleu d'Auvergne"
Boursin Cheese is a soft creamy cheese available in a variety of flavors. Its flavor and texture is somewhat similar to American cream cheese. ...more on Wikipedia about "Boursin (cheese)"
Brie is a soft cow's milk cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is tasteless and edible. ...more on Wikipedia about "Brie (cheese)"
Brillat-Savarin is a soft, white-crusted cow's milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët. ...more on Wikipedia about "Brillat-Savarin cheese" My way is shortopedia
Camembert is a soft, creamy French cheese. It is named after the village of Camembert in the Orne département of Normandy in northwestern France, where it originated. ...more on Wikipedia about "Camembert (cheese)"
Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region. ...more on Wikipedia about "Cantal (cheese)"
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. ...more on Wikipedia about "Chaource (cheese)"
Chaumes cheese (pronounced Showm) is a cow's milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble. ...more on Wikipedia about "Chaumes cheese"
Chèvre cheese is cheese made from goat's milk (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced. ...more on Wikipedia about "Chèvre cheese"
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France. It is located around halfway between Dijon and Auxerre. ...more on Wikipedia about "Époisses de Bourgogne (cheese)"
Gruyère is a type of yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. (French Gruyère-style cheeses include Comté and Beaufort.) Gruyère cheese is hard, slightly salty, and piquant. When fully aged (five months to a year) it tends to have small holes and cracks. To make a 35 kg round of Gruyère cheese, about 400 L of milk is used. ...more on Wikipedia about "Gruyère (cheese)"
Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Auvergne in central France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts. ...more on Wikipedia about "Laguiole (cheese)"
The following is a list of cheeses from France. France is home to a very large variety of cheese types. An estimate of this number is between 350 and 400. ...more on Wikipedia about "List of French cheeses"
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975. ...more on Wikipedia about "Livarot (cheese)"
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ashes separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. ...more on Wikipedia about "Morbier (cheese)"
Munster Fermier comes from the Alsace region in France. This cheese is protected by an Appellation d'Origine Contrôlée. It is made from unpasteurized cow's milk and is matured in humid caves during five weeks for the smaller formats (300g) and up to 2 to 3 months for the larger ones (1500g). During this period the rind is periodically washed with brine. The added moisture helps the development of bacteria gives this cheese its particular taste and color. The cheese is at its best during summer and autumn, when it is made from the milk from the haute chaumes ("high stubble") of pastures that have already been mown for midsummer hay in the Vosges mountains. The best cheeses come from the haute vallée de Munster itself, but this cheese is also made in Lapoutroie, Sainte-Marie-aux-Mines, Villé, and other villages. It's called munster géromé when it comes from the Gérardmer valley, in western Vosges, in Lorraine. ...more on Wikipedia about "Munster (cheese)"
Neufchâtel is a semi-soft French cheese from the Normandy region of France. White in color, it is made with whole milk, unlike cream cheese, which is very similar but made with cream. It is moldable into many shapes due to its consistency. Because it is similar in taste and texture to cream cheese yet contains less fat (because it is made with milk rather than cream), it is often marketed as a reduced-fat cream cheese. The brand Philadelphia, which primarily manufactures cream cheese, also markets Neufchâtel cheese, as a sort of lower-fat cream cheese substitute or alternative. ...more on Wikipedia about "Neufchâtel (cheese)"
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production. ...more on Wikipedia about "Pont-l'Évêque (cheese)"
Port-du-Salut or Entrammes is a mild-tasting cow's milk cheese first made by monks in the early 18th century and still produced in monasteries throughout France. ...more on Wikipedia about "Port-du-Salut cheese"
Reblochon is a French cheese from the Alpine region of Savoie and benefits from the AOC title. Reblochon was first produced in the valleys of Thônes and Val d'Arly in the massif des Aravis. ...more on Wikipedia about "Reblochon"
Rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu. ...more on Wikipedia about "Rigotte de Condrieu" www.shortopedia.com moments. shortopedia
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