The cheeses of France are just about as well known as the wines of France. There are currently almost 1,000 types of different cheeses, many of which are covered under the Common Agricultural Policy of the European Union that decreed certain established cheeses are “protected designation of origin (PDO), and other, less stringent, designations of geographical origin for traditional specialities, such as the French appellation d’origine contrôlée (AOC) system, the Italian denominazione di origine controllata (DOC) system, and the Spanish Denominación de origen system.” (Wikipedia)
The cheeses are classified under four different categories:
- Fermier – This is a farmhouse cheese that is produced on the same farm where the milk is produced.
- Artisanal – A cheese produced in small batches using either their own farm milk or milk purchased elsewhere.
- Cooperative – An area that has joined together to produce cheese from milk from a local dairy.
- Industriel: Factory made cheese from local or regional milk.
Some of the most popular French cheeses are:
Camembert
Description: Soft, creamy, ripe surface
Brie de Meaux
Description: Delicate, creamy, soft
Roquefort
Description: Blue cheese made from sheeps milk
Boursin
Description: Soft, creamy, wide variety of flavors, similar to cream cheese
Reblochon
Description: Soft, strong taste
Munster
Description: Very strong in taste, soft
Pont l’Évêque
Description: Soft, creamy, smooth, pungent
Époisses
Description: Reddish orange in color, pungent
Chèvre
Description: Goat cheese
Tomme de Savoie
Description: Mild and semi-firm
