My Ultimate Guide to French Cheese: 15 of the Best Cheeses to Try in France

Growing up, I was never one to love cheese in its purest form.

Cheese pizza? Yes. Mac-n-cheese (especially with bread crumbs)? Cue Hilary Duff’s “What Dreams Are Made of.” Cheesecake? I would dive into dumpsters for that wonderful dessert.

But cheese by itself? Twas a no from me.

That is until I lived in Paris for a solid five weeks last summer, during which my host family introduced me to the incredible and seemingly infinite world of French cheeses. They taught me just about everything about them, from relatively simple things, such as all the varieties of cheeses that exist (trust me, there are a lot), to much more complex ones, such as the best wine pairings for particular types of cheeses. With every meal eaten in France, I slowly, but surely, fell in love with French cheeses. I was a changed person, to say the least. Life twinkled a little brighter. All the cheese boards that I had neglected in the past now had my full and undivided attention. “Make way!” I said. The world’s newest cheese connoisseur had arrived.

All right, I may be exaggerating a little bit, but it is absolutely true that learning about and tasting all sorts of French cheeses brought me a lot of happiness those weeks in France. It was an invaluable cultural experience (life can’t get much better than learning about French cuisine directly from Parisians, if you ask me) and simply put, reminiscing about that time has inspired me to document all the pieces of cheesy knowledge I’ve gained and to share them with you as well.

So without further ado, to all the cheese lovers out there and to all the travelers currently planning trips to France, here is my ultimate guide to 15 of the best French cheeses you’ll ever find. May you find as much joy learning about and eating these cheeses as I did that wonderful summer!

(Note: My personal top picks are indicated by asterisks.)

Saint-Nectaire*
Milk: Cow
Texture: Semi-soft, creamy, smooth
Flavor/Aroma: Grassy, nutty, a little bit fruity
Region: Auvergne, France
Boy oh boy is this one of my absolute favorites! This was the first French cheese I truly fell in love with. It’s not too soft, not too firm, and has a rich flavor that never gets too overwhelming or overpowering. For those who are not accustomed to the taste of cheese, this is the perfect stepping stone for your venture into the world of cheese! I love pairing this with a simple, fresh baguette. In my opinion, it’s simply perfect.

P’tit Basque*
Milk: Sheep
Texture: Semi-hard, smooth, dry
Flavor/Aroma: Earthy, nutty, slightly sweet and fruity
Region: Basque country in Pyrenees Mountains, France
This one is also one of my favorites. The texture is not too firm and quite buttery, and I find that there is a subtle caramel taste. Cheeses made from sheep milk are known to be quite strong in flavor, which can be quite overwhelming and intimidating for some people. However, I find this one to actually be quite mild, making it, in my opinion, another great “beginner cheese.”

Comté*
Milk: Cow
Texture: Firm, smooth, dense
Flavor/Aroma: Savory, nutty, smokey, sweet, a little fruity
Region: Jura Massif, France
With a smokey flavor that has hints of caramelized butter and roasted nuts, this cheese is not only a wonderful one to eat by itself, but also one that pairs beautifully with all sorts of fruits and jams. I’m definitely not the only one who greatly enjoys this cheese, as it’s one of the most popular cheeses in France and has won awards all around the world, so be sure to get a taste when you’re roaming the streets of France!

Bûche de Chèvre
Milk: Goat
Texture: Soft, smooth, creamy, dense
Flavor/Aroma:  Earthy, milky, slightly sweet
Region: Poitou in Loire Valley, France
This cheese is an ideal one to eat with a warm, French baguette (drooling right now), as well as with some fresh fruit for dessert. Having the shape of a log, this chevre has a standard, slightly sharp “goat cheese” taste with some notes of caramel. I distinctly remember always getting so much satisfaction from cutting into this cheese, as its texture is extremely smooth and dense.

Valencay
Milk: Goat
Texture: Soft, smooth, creamy, runny
Flavor/Aroma:  Savory, salty, hints of citrus
Region: Berry in Loire Valley, France
The first thing that caught my eye about this cheese was its unique appearance: a flat-topped, four-sided pyramid with a rustic, blue-gray color, the result of the cheese being dusted with charcoal powder during the production process. Its texture is almost like a thick mousse, and at times I could taste floral and citrus notes as well, which makes this cheese a great one to eat with fruit, jam, and even honey (I hear chestnut honey is especially delicious with this one)!

Tomme de Savoie* (Tomme de Montagne)
Milk: Cow
Texture: Semi-firm, creamy, supple
Flavor/Aroma:  Earthy, grassy, nutty, slightly fruity
Region: Savoie, France
Produced in the French Alps, this cheese has such a rich combination of flavors, which is probably why I love it so much! I remember the initial taste being quite nutty and grassy, but then being surprised by the citrus notes that followed. My host family described it as a cheese with a “cave-like” aroma, as it ages in a cellar for months before becoming ready for sale. Overall, this is one yummy cheese.

Sainte-Maure de Touraine*
Milk: Goat
Texture: Semi-soft, smooth, creamy
Flavor/Aroma: Nutty, buttery, lightly salty
Region: Loire Valley, France
Log-shaped with a blue-gray rind and a straw through its center (used to keep the cheese together during production), this cheese is quite easy to spot in markets due to its unique appearance, which is great because you really don’t want to be missing out on this cheese! It has such a rich creamy texture and a beautifully round, nutty taste (my mouth is watering now, good thing it’s almost dinner time). Paired with a glass of wine and you can’t go wrong with this cheese.

Bethmale
Milk: Cow
Texture: Semi-hard, supple
Flavor/Aroma: Earthy, slightly sweet, hints of hazelnut
Region: Pyrenees, France
One of the more mild cow cheeses, this is another great option for those looking to pick out what I like to call “beginner cheeses.” Mild, however, does not mean that it lacks complexity of flavor! With a buttery and nutty flavor, earthy and mushroom-y notes, and a supple texture, this cheese is delicious on its own and is likely to be a hit with all cheese enthusiasts, not just the “beginners.”

Bleu de Gex
Milk: Cow
Texture: Semi-soft, creamy, slightly crumbly
Flavor/Aroma: Earthy, nutty, slightly peppery, quite strong
Region: Jura Massif, France
This one is for all you blue cheese lovers out there. Not only is it extremely savory with a strong buttery flavor, but it also has a slightly spicy and peppery taste as well. Although I’m usually not a fan of blue cheese (I find the taste slightly overwhelming), this cheese is wonders when paired with a light and fruity red wine, as its flavors become more subtly pungent and lightly sweeter (like whipped butter).

Tomme des Pyrenees*
Milk: Cow
Texture: Semi-hard, creamy, supple
Flavor/Aroma: Fresh, milky, buttery, slightly salty
Region: Pyrenees, France
A thin black rind and pale interior characterizes this cheese, giving it an extremely elegant look (this is how I imagine Breakfast at Tiffany’s Audrey Hepburn to look like if she somehow became a cheese – strange thought, I know). More importantly, however, is that this cheese tastes just as good and refined as it looks, if not better. It’s a mild one with a fresh yogurt-like taste, yet earthy and buttery flavors are still present. I found myself thoroughly enjoying every bite whenever I had this cheese. It really is one of my favorites and maybe it’ll become one of yours as well!

Tomme de Pyrenees Brebis*
Milk: Sheep
Texture: Semi-hard, supple
Flavor/Aroma: Nutty, buttery, hints of fruit and floral
Region: Pays Basque, France
I had this cheese for the first time at a wine tasting event and it stood out immediately with its firm texture and its mildly sharp and slightly sweet taste. Its natural flavors are exponentially enhanced when paired with anything that has a dark, berry flavor (think cassis), such as a glass of red fruity wine or black cherry jam (confiture de cerises noires). You know those meet cute scenes in rom-drams where the boy and girl have a brief, chance encounter and end up thinking about each other in flashback, slow-motion sequences for the rest of the day? That was me, but with this cheese. Yes, it was that impactful.

Tomme de Chevre
Milk: Goat
Texture: Semi-soft, creamy
Flavor/Aroma: Fruity, nutty, slightly salty
Region: Haute-Savoie, France
Given its creamy texture, this cheese is just mouth-watering when melted over potatoes and bread. Its has a strong goat cheese taste, but it differs from other goat cheeses in its fruity flavors and hazelnut-like aftertaste. This cheese was actually mentioned in Ratatouille (it’s the cheese that Remy puts on to top of the mushroom to roast before he gets zapped by lightning), so if this cheese can satisfy the taste buds of gourmet rat/chef Remy, I’m sure it can satisfy yours as well!

Roquefort
Milk: Sheep
Texture: Semi-soft, crumbly, creamy
Flavor/Aroma: Salty, sharp, slightly tangy
Region: Roquefort-sur-Soulzon, France
This is one of the most famous cheeses in all of France and was the first cheese to receive AOC designation. Distinct blue-green veins weave throughout its pale interior, and this sharp and tangy blue cheese has a bold pungent flavor with mildly sweet, burnt-caramel notes. While I can’t say it’s my personal favorite (since it’s blue cheese), I can’t deny that this cheese is indeed one of France’s best.

Brillat Savarin aux Truffles*
Milk: Cow
Texture: Soft, smooth, creamy, dense
Flavor/Aroma: Earthy (truffle, of course!), milky, slightly sweet and nutty
Region: Ile de France, France
If you’re looking to treat yourself to a some luxurious cheese, this is it. A triple-cream brie cheese with a layer of earthy truffle in the middle, the Brillat Savarin is a delightful combinations of flavors. The pungent, mushroom-y flavors of the truffle layer cut beautifully through the dreamily buttery and delicately sweet cheese. It truly is a gourmet cheese (I was told that this is the cheese that French diplomats serve to foreign officials when they visit France!) that can be paired with just about anything, from fresh bread and wine to fruits and chocolate. But then again, I would argue that it’s just about perfect on its own.

And there you have it, my ultimate guide to French cheese, personally compiled and curated by yours truly. While I know that I haven’t even scratched the surface of the beautiful world of cheese (so much exploring to do!), I am incredibly glad to have learned and discovered so much during my time in France. French cheeses are truly out of this world and I hope you found this guide somewhat helpful, if not at least hunger-inducing!

Thank you so much for reading, and feel free to leave any comments and questions that you may have!