French Cheese Regions

Mouse over the map to learn more about each region.

Cheeses from the Alsace Region:

Munster (MUHN ster)

With a rich flavor that's both meaty and nutty, Munster also has a highly aromatic rind. Delicious on a baked potato or melted on bread, Munster goes great with a sweet white wine or beer.

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Cheeses from the Auvergne Region:

Bleu d'Auvergne (blue doh VAIRN yeh)

With a pungent scent, Bleu d'Auvergne has a salty and spicy taste. A perfect addition to salads or served with apple slices, Bleu d'Auvergne is also ideal on a burger. Enjoy with sweet dessert wines, strong reds, or a rich dark beer.

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Cantal (kahn TAHL)

Produced in three sizes of differing ages, Cantal's tangy, buttery taste varies with its age. Younger versions are sweet, while the more aged Cantals have a stronger, hazelnut-tinged flavor. Melted into casserole dishes, Cantal goes well with bold, fruity red wines or even Champagne.

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Fourme d'Ambert (foorm don BAIR)

One of the mildest blue cheeses, Fourme d'Ambert is creamy with a delicate, fruity flavor, making it an ideal addition to salads or simply with bread or pear slices. Enjoy Fourme d'Ambert with fruity red or sweet dessert wines.

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Saint Agur (sahnt ah GOOR)

Less salty than other bleu cheeses, Saint Agur is creamy instead of crumbly. Try it in a salad, on a burger, or spread on a baguette and enjoy Saint Agur with a sweet white or red wine.

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Saint-Nectaire (san nek TAIR)

With a grassy, nutty flavor and a touch of salt and spice, Saint-Nectaire is a great addition to any cheese plate and it goes well with bold, fruity reds and silky white wines.

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Salers (sah LAIRS)

The strong, unique flavor of Salers comes from the wildflowers and grasses the cows graze on all summer long. Try it melted on bread or in fondue and enjoy Salers with a bold red or well-balanced white wine.

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Cheeses from the Burgundy Region:

Delice de Bourgogne (de LEES de boor GOHN yuh)

Luxuriously creamy, Delice de Bourgogne has a rich, delicate flavor with the tanginess of sour cream. Spread some on walnut bread and enjoy with a glass of Champagne.

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Époisses (a PWASS)

With its strong aroma and deep orange exterior, you might expect Époisses to have a bold flavor. Instead you'll find a smooth and silky cheese with a unique, slightly salty taste. Spread on raisin bread or gingerbread, Époisses is perfect with a sweet white wine at the end of a meal.

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Cheeses from the Champagne Region:

Chaource (shah OORS)

Chaource is soft and creamy with a somewhat earthy flavor and melt-in-your-mouth texture. Try Chaource as an appetizer with a semi-dry white wine or Champagne.

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Langres (LON gre)

Traditionally served with Champagne, Langres is a dense, creamy cheese with a pungent aroma and spicy taste. Its vibrant orange rind gives it a striking appearance.

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Cheeses from the Corsica Region:

Cheeses from the Franche-Comte Region:

Bleu de Gex (blue de ZHEX)

Bleu de Gex combines a mild, earthy aroma with a salty, sweet and nutty flavor that lingers on the tongue. Dense and creamy, Bleu de Gex goes well with a fruity red wine.

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Comté (kon TAY)

With small, scattered holes called "eyes," Comté has an intriguing, complex flavor that can include hints of apricot, chocolate, butter, cream, hazelnuts and toast. Enjoy Comté in cubes, on a sandwich, melted in fondue, or grated and sprinkled on your favorite dishes. Any way you like it, serve Comté with a dry white or light red wine.

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Mont d'Or (mon DOOR)

Mont d'Or has a distinctively woodsy taste and pungent aroma. This thick, creamy cheese is often sold in spruce boxes and is wonderful served warm and melted. Enjoy Mont d'Or with a light wine, red or white.

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Morbier (mor bee YAY)

Morbier's bark is worse than its bite. Though strongly aromatic, it has a surprisingly mild flavor with a nutty aftertaste, making it an ideal dessert cheese. Try Morbier with a sweet white or fruity red wine.

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Cheeses from the French Alps Region:

Raclette (rah KLET)

With a salty, nutty flavor and silky, smooth texture, Raclette is delicious melted and served with bread, boiled potatoes, roasted root vegetables, or cured meats. Try it with a fruity, medium-bodied red or white wine.

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Tomme de Savoie (TOHM de sav WAH)

With a mild, nutty flavor and earthy aroma, Tomme de Savoie has a smooth texture that melts in your mouth. Include Tomme de Savoie with cured meats, fruits and bread on an appetizer platter or layer it in lasagna and serve with a medium-bodied red wine.

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Cheeses from the Ile de France Region:

Brie (BREE)

Called the King of Cheeses, Brie is one of the best-known cheeses of France. Its soft, creamy texture, mellow flavor and rich aroma make it a crowd-pleaser on bread and crackers or melted in an omelet. Try Brie with light, fruity red wines or crisp whites.

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Brillat-Savarin (bree YA sav ah RAN)

This decadent, triple-cream cheese is buttery, smooth and mild. Spread Brillat-Savarin on bread or crackers and enjoy with Champagne. Or, try it for a delightful dessert with fresh fruit.

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Coulommiers (koo lum ee YAY)

Smaller and thicker than a wheel of Brie, Coulommiers features a white rind with an earthy aroma and a supple, creamy texture. Its nutty flavor is complemented nicely by light white and red wines.

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Cheeses from the Loire Valley Region:

Bûcheron (BOO sher on)

Named after the French word for lumberjack or logger, this aged goat's milk cheese comes in soft, chalky white logs. Serve Bûcheron in salads or as an appetizing snack with hearty grain breads, crackers, and grapes.

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Chabichou du Poitou (shah bee SHOO doo pwah TOO)

Rich, dense and smooth, Chabichou du Poitou is a goat's milk cheese with a sweet and delicate taste. Slightly salty, it's a great summertime dessert with dry, white wines.

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Crottin (kroh TAN)

Younger Crottin is slightly moist and tangy. As it ages, this goat's milk cheese develops a pleasantly sharp flavor and a harder texture. Excellent heated and served atop salad greens, Crottin goes well with light, dry white wines.

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Port Salut (poor sah LEW)

With its bright orange rind and mild flavor, Port Salut is a popular addition to any cheese plate. Enjoy Port-Salut with a light red or dry white wine.

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Sainte-Maure de Touraine (saint MOOR duh too RAIN)

This goat's milk cheese has a fresh aroma of hay and a lemony, acidic taste. Easy to recognize by the rye straw impaled in the cheese and covered with a combination of ash and salt. The more aged the Sainte-Maure, the firmer and flakier it gets. Perfect with dry white wines.

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Cheeses from the Midi-Pyrenees Region:

Bethmale (bet MAHL)

Bethmale is one of the most well-known cheeses of the Pyrenees region, dating back to the early 12th century. With its creamy, slightly sweet flavor and earthy aroma, Bethmale goes well with a light red or sweet white wine.

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Laguiole (la gee YOHL)

Beneath its thick, dry rind, Laguiole offers a complex taste that is at once sharp, sweet, and faintly sour. Enjoy Laguiole with a fruity red or dry white wine.

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Roquefort (rohk FOR)

Rich, crumbly and moist, Roquefort is known as the King of the Blues. It features a balanced, savory, salty flavor that's delicious on its own, as an accent in salads, or as perfect ending to a meal with nuts and figs, especially with a sweet dessert wine.

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Cheeses from the Normandy Region:

Camembert (KAH mun BARE)

The quintessential French cheese, Camembert is typically a bit stronger in flavor than Brie. It has a taste of wild mushrooms and a buttery texture that melts into the ultimate grilled cheese sandwich. Enjoy Camembert with a light, fruity red or sweet white wine.

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Livarot (lee vah ROH)

With a pungent, earthy aroma, Livarot is hard to ignore. Its full, spicy flavor can also include a tongue-biting tanginess. Spread on crusty bread or as a dessert with apples, grapes and pears, Livarot goes well with a medium-bodied white wine, hard cider, or apple brandy.

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Neufchâtel (NU shah TEL)

This soft, slightly crumbly cheese is one of the oldest in France, dating back as far as the 6th century. Shaped in a heart, Neufchâtel has a sharp tangy taste. Enjoy with a crisp, dry white wine.

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Pont l'Evêque (POHN lay VEK)

With buttery, savory flavors and hints of tangy fruit, Pont l'Evêque is similar to Livarot and is an excellent choice to serve before or after a meal. Enjoy Pont l'Evêque with Champagne, medium-bodied whites, hard cider, or apple brandy.

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Cheeses from the Northern France Region:

Cheeses from the Pas-de-Calais Region:

Mimolette (mee moh LET)

The sharp, nutty, fruity taste of Mimolette also includes sweet hints of butterscotch. Its brilliant orange color makes it the focus of any cheese platter. Try Mimolette with a rustic red wine or ale.

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Cheeses from the Pays Basque Region:

Ossau-Iraty (OH so ee RAH tee)

With sweet, buttery flavors and an aroma of roasted hazelnuts, Ossau-Iraty is a sheep's milk cheese that can be served before or after dinner. Perfect with a dry white or fruity red wine.

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Cheeses from the Rhone Alps Region:

Fromager d'Affinois (fro mah ZHAY dah feen WAH)

Though it looks like Brie, with its bloomy rind and ivory paste, silky Fromager d'Affinois has a higher fat content that makes it creamier. Enjoy its rich, tangy taste with Champagne.

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Reblochon (reh bloh SHOHN)

Exceptionally creamy, Reblochon has a strong, herbal aroma and nutty aftertaste. Try Reblochon melted on a baked potato or in a potato casserole, and pair it with a sweet white or light red wine.

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Saint-Marcellin (san MAR seh LAN)

Saint-Marcellin is quite creamy with a full flavor that's both nutty and fruity. Often sold in its own small crock, warmed Saint-Marcellin with French bread makes a simple and delicious snack or lunch. Round out your experience with a glass of spicy red wine.

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Cheeses from the Rhone Valley Region:

Saint-Félicien (san fay LEE see en)

Similar to Saint-Marcellin, Saint-Félicien is a bit softer and even creamier. With a nutty flavor, it's delicious spread on bread or bake it for a tasty dip and serve with red wine.

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Cheeses from the Savoie Region:

Abondance (ah bon DAHNS)

A somewhat smaller wheel than its cousins Comté and Beaufort, Abondance has a similar grassy aroma and a sharp, nutty flavor. On a grilled cheese sandwich or in fondue, Abondance goes well with dry white or fruity red wines.

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Beaufort (BOH for)

Richer and creamier than Emmental, Beaufort has a flowery, herbal aroma and a sharp flavor. Great on a grilled cheese sandwich or in fondue, Beaufort goes well with a light, crisp white wine.

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Emmental (EM en tal)

With a lightly sharp, slightly salty taste, Emmental is great on a sandwich or a burger, in an omelet, or as a surprise twist to macaroni and cheese. Try Emmental with a sweet white or light to medium red wine.

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