With nearly 600 different varieties produced in 21 regions, France is
unparalleled in its vast selection of fine cheeses. More French Cheese Here
Brie: Brie is the best known French cheese and is aptly nicknamed "The
Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes
which the subjects had to pay to the French kings. In France, Brie is very
different from the cheese exported to the United States. "Real" French
Brie is unstabilized and is at its peak of flavor when the surface turns
slightly brown. Brie, one of the great dessert cheeses, comes as either a 1 or 2
kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the
experience, Brie must be served at room temperature.
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Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie,
is soft and creamy with an edible crust. A wheel of Camembert, however, is only
8 ounces and comes in its own wooden box.
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Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12
ounces) and the cheese has a nuttier flavor with a thicker crust.
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Emmental: Same characteristics as Swiss Emmental.
Mimolette
: A semi-hard cow's milk cheese produced in Flanders and Normandy. It comes
in spheres of about 7-8 pounds, it has an orange rind and interior. A firm
texture with some small holes and a mild favor. More Info
Morbier
: A semisoft cow's milk cheese from Franche-Comte. It has a creamy brown
crust, the interior is two layers of glossy, yellowish-ivory paste separated by
a thin flavorless layer of ash. This separates the morning milking from the
evening milking. It is a creamy cheese with a flavor of nuts and fruit and an
aroma of fresh hay. More Info
Munster: French Munster is one of the few cheeses which ripen from the inside out.
Munster is dark yellow with a strong flavor. It should be served with dark bread
and beer. French Munster has nothing in common with Domestic Munster, which is a
white, mild cheese. More Info
Pont L'Eveque: This semisoft, soft-ripened cheese from the Normandy region has a
pronounced flavor, although its taste is not as strong as its smell. It has a
firm body, yellow color and an edible crust. The crust has ridges because it is
cured on straw mats. Pont L'Eveque is an excellent dessert cheese that goes very
well with a robust wine.
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Reblochon
: From the French Alps, Reblochon is a semisoft, pale yellow, creamy cheese
with a nutty flavor. Reblochon is a dessert cheese that goes well with red wine.
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Raclette: The world’s most famous melting cheese, Raclette is made in the Alps on
both sides of the French-Swiss border. The French version is perhaps a bit
softer than Swiss Raclette, but the two taste very similar. Raclette has a
semi-soft interior dotted with small holes and a rosy inedible rind.
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Saint Nectaire
: A semi-soft cow's milk cheese, disk shaped from Auvergne. It has a smooth
reddish rind, ivory to straw colored interior, soft and supple texture. It is an
earthy cheese with a fruity flavor and a grassy aroma. More Info
Port Salut
: St. Paulin (also known as Port Salut, a licensed name) is a mild and very
pleasing dessert or table cheese originally made by Trappist Monks. St. Paulin
is creamy and butter-like, yet firm enough for slicing. Genuine Port Salut has
an edible, orange rind. However, beware imitations that use a plastic, inedible
rind. St. Paulin goes well with fruit and light wine. More Info
Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine. More
Info
With nearly 600 different varieties produced in 21 regions, France is
unparalleled in its vast selection of fine cheeses. More French Cheese Here
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