11 Classic French Cheeses Every Food Lover Should Taste

Cheese in France isn’t just food; it’s heritage. Each region boasts specialties shaped by climate, pastures, and centuries-old methods. There’s a saying that France has a different cheese for every day of the year. Whether that’s literally true or not, the variety is undeniable. Some cheeses are buttery and rich, others bold and sharp. Many carry AOC (Appellation d’Origine Contrôlée) status, a guarantee of traditional production in specific regions. Whether served on a board, baked into a dish, or enjoyed with bread and wine, French cheeses offer a world of flavors to explore. Here are 11 classics worth seeking out.

1. Brie de Meaux

Often crowned the “King of Cheeses,” Brie de Meaux is soft, creamy, and delicate, with a pale bloomy rind. It originated near Paris and has been cherished for centuries; legend holds it was celebrated as the “King of Cheeses” at the 1815 Congress of Vienna, a historical anecdote rather than a modern competition. The buttery flavor deepens with age, developing earthy, mushroom-like notes just under the rind. Best at room temperature, Brie pairs beautifully with crusty bread, fruit, or champagne.

2. Camembert de Normandie

Iconic Camembert comes from Normandy and is often compared to Brie, though it offers a stronger, more rustic flavor. Authentic Camembert de Normandie follows PDO rules, traditionally using raw milk ladled by hand into small molds. As it matures, Camembert develops a rich, barnyard aroma balanced by earthy flavors. It pairs famously with local cider but also stands up well alongside red wine or baked whole to a warm, gooey perfection. True Camembert de Normandie stands apart from generic camembert.

3. Roquefort

One of the oldest blue cheeses, Roquefort is legendary. Made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon, its blue veins come from Penicillium roqueforti, historically sourced from the caves but now inoculated and encouraged by piercing during maturation. The flavor is bold, tangy, and salty with a creamy texture that melts on the tongue. Protected by designation, Roquefort is superb crumbled over salads, spread on bread, or paired with sweet wines like Sauternes.

4. Comté

From the Jura Mountains comes Comté, a firm, nutty cheese crafted from raw cow’s milk. Aged for months, sometimes over two years, Comté evolves complex flavors from buttery sweet to nutty and fruity. Its versatility is impressive; it melts beautifully for cooking yet shines on any cheese board. Each wheel is graded on a 20-point scale before sale; scores 15+ receive a green “Comté Extra” label, while 12–14 carry a brown band. Pair Comté with white Burgundy or lighter reds.

5. Reblochon

Reblochon hails from Savoie’s alpine pastures and is best known as the key ingredient in tartiflette, a comforting potato and cheese bake. This semi-soft, washed-rind cheese boasts creamy texture with nutty, slightly fruity notes. The name traces to medieval “re-milking” practices after tax collection, a well-known traditional etymology that yielded richer milk for cheesemaking. Pungent, smooth, and versatile, Reblochon is delicious on its own but truly shines baked, especially with alpine whites.

6. Chèvre (French Goat Cheese)

Known simply as chèvre, French goat cheese ranges from soft, tangy fresh rounds to ash-rinded aged logs, especially around the Loire Valley. Chèvre has a bright, clean flavor with subtle earthiness influenced by terroir. It’s endlessly versatile: spread on bread with honey, sprinkled over salads, or baked in savory tarts. To explore classics, look for Loire PDOs such as Selles-sur-Cher, Valençay, or Sainte-Maure de Touraine on a mixed board.

7. Munster

Don’t confuse French Munster with its milder American namesake. From Alsace and Lorraine, Munster is strong and aromatic. Made from cow’s milk and washed in brine, it develops pungent aromas and rich, almost meaty flavors. Despite its powerful scent, Munster’s taste is creamy and balanced. Traditionally served “au cumin,” which in local usage often means caraway rather than true cumin, it pairs brilliantly with crisp Alsatian white wine.

8. Pont-l’Évêque

Dating back to the 12th century, Pont-l’Évêque is one of France’s oldest cheeses, originating in Normandy. This washed-rind, cow’s milk cheese is square-shaped with a creamy, supple center. The flavor is mild but complex, offering buttery and grassy notes with a gentle tang when aged. Its aroma is stronger than its taste, making it a great choice for those easing into stronger cheeses. Pont-l’Évêque pairs wonderfully with cider or light reds and is often enjoyed simply with bread.

9. Époisses

Époisses from Burgundy is famous for its unforgettable pungency. Washed in Marc de Bourgogne brandy, its orange rind carries a powerful aroma. Inside, it’s gooey, rich, and intensely savory with meaty and sweet layers. The oft-repeated claim that Époisses was banned on French public transport is a popular myth; producers and commentators have clarified it is not actually banned. It pairs wonderfully with bold Burgundian wines for a regional match.

10. Saint-Nectaire

Saint-Nectaire comes from Auvergne’s volcanic pastures, giving it a semi-soft body and rustic washed rind. Its flavor is earthy, nutty, and slightly fruity, with supple creaminess perfect for bread or cooking. With centuries of history and AOP protection, it’s less overpowering than some washed-rind cheeses, making it a fantastic entry point for exploration. Look for fermier or laitier versions to compare farmstead character and dairy-made consistency.

11. Bleu d’Auvergne

Created in the 19th century as a milder, creamier alternative to Roquefort, Bleu d’Auvergne hails from central France. This cow’s milk blue offers tangy, salty notes softened by a smooth texture. It’s versatile: great crumbled on bread, paired with pears, or with sweet dessert wines balancing its sharpness. With PDO status underscoring its protected methods and region, Bleu d’Auvergne is bold without overwhelming, ideal for newcomers to blue cheese.