There is over 300 different types of French cheeses produced in France with an enormous variety of flavors, textures, sizes, and shapes. Think of France and you immediately think of food, wine, and cheese, long before you start thinking about frog legs and snails!
Jump to:
France produces over 300 different cheeses with an enormous variety of flavors, textures, sizes, and shapes. Some cheeses are commercially produced, but a great many are made locally and are well worth seeking out.
A trawl of the local markets will invariably produce someone selling cheese they made themselves, and, in some instances, only yesterday, you can't get fresher than that!
They are an accompaniment to a glass of local wine.
How To Serve Cheese
- For a formal meal, the cheese is served after the meat and salad but before the sweet or dessert; the idea is that the cheese cleanses the palate in readiness for what is to come.
- For an informal meal an assortment of French cheeses are arranged on a large wooden platter together called a cheese board, with luscious black grapes, apples, and pears. This is a fantastic spread and very few people would ever tire of this!
A Charcuterie Board
Is an arrangement of carefully chosen meats, cheeses, pickles, and breads.
- Meats of various kinds like forcemeats, sausages, deli varieties, and smoked meats.
Try Duck Rillettes, Chicken Terrine With Pancetta, Country Paté - Choose something from the different cheese types described on this page.
- Pickles, gherkins of course, dills, favorites.
- A collection of olives of all shapes and sizes, some stuffed with a variety of things, and some just as they come naturally. Try Olive Appetizers, and Tangy Olive Tapenade
- Breads, which must include sliced baguette, buns, crackers of all sizes and flavors for which there is a plethora of choices. Make your own French Baguettes.
- A platter of colorful crudites is a great accompaniment to a charcuterie board.
Did I mention not to forget a glass of one or two local wines?
Tips
- Most French cheeses are for eating rather than cooking. It's handy to have some knowledge of French words commonly used in recipes.. The French will use cheeses such as Gruyère or Emmental and Italian parmesan for cooking.
- French cheeses need a little care and attention for storing, but they are all best eaten when fresh.
Soft Cheeses
Soft cheeses are wonderful and include cheeses such as Brie, Camembert, Carré de l'Est, Pont l'Eveque, Livarot, and many more.
- They are dry and firm when first produced but gradually ripen and become soft and creamy.
- When over-ripe they can smell very strongly. Don't buy them if they are discolored or shrunk, or if already strong smelling.
Try the Greatest Baked Camembert for lunch or for your Hors d'Oeuvres table.
Wine To Serve With Soft Cheese
Wines to serve with soft cheeses or for any other cheeses are really a matter of personal taste. All French wines are good and you can choose your own favorite wines.
As long as you enjoy your food, that is good for the body and good for the soul!
However, a few tips if you are not sure about special occasions: it is best to choose sound red wines with a good bouquet.
Gourmets reserve their finest vintage claret for a perfect Brie or Camembert!
Semi-hard Cheeses
These cheeses would include Port-du-Salut, St-Paulin, Tomme au Raisin, Cantal, Comté, Reblochon, and others.
These cheeses are bought in small quantities when very fresh, usually cut from a large cheese or sometimes pre-packed in small portions.
Wine To Serve With Semi-hard Cheese
Wines that are good with these cheeses are light red wines, or dry fruity white, or rosé wines.
Blue-veined Cheeses
The most popular of these cheeses is the famous Roquefort which is made from ewes milk and a type of blue cheese.
Other cows’ milk cheeses include Bleu de Bresse. These can be bought by the slice from a big cheese or individually wrapped portions.
Wine To Serve With Blue-veined Cheese
Wines to accompany blue-veined cheeses are usually full-bodied red Burgundy wine.
Cream Cheese
These cream cheeses are truly wonderful, but they are between 40% and 75% fat, so it is a good idea to know this if you need to lower your fat intake, or more to the point, not raise it!
Cream cheeses should be eaten as fresh as possible. Cheeses here include Demi-sel, St Florentin, Petits Suisse, Fromage Monsieur, Fromage le Roi, and many more.
The unsalted Petits Suisses and Pomel are often served as desserts with fresh raspberries, strawberries, sugar, and fresh cream. Heaven!
Wine To Serve With Cream Cheese
Wines to serve with the cream cheeses are medium sweet white or rosé wines.
Learn more about the types of French wines to help you choose.
Kitchen Tools To Serve Cheese
- Cheese Board
- Charcuterie Board
- Cheese Knives
If you tried this recipe please let us know.