The following is a list of cheeses from France. France is home to a very large variety of cheese types. An estimate of this number is between 350 and 400. Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese Mauritania Caravane cheese South Africa Bokmakiri cheese Kwaito cheese Asia China Yunnan Cheese (ru3 lao4) India Paneer Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese Nepal Yak cheese Europe Austria Affineur Bergkäse...

Classification

Classification of the full range of cheeses in France is a daunting task. The following table gives the four main categories of production that are permitted in France by the AOC regulatory body. Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ...

Protected Designation of Origin

Under the Common Agricultural Policy of the European Union, certain well-established cheeses, including many French cheeses, are covered by a Protected Designation of Origin and other, less stringent designations of geographical origin for traditional specialities (for further details see the French Appellation d'Origine Contrôlée (AOC) system, the Denominazione di Origine Controllata (DOC) system used in Italy, and the Denominación de origen system used in Spain). The Common Agricultural Policy (CAP) is a system of European Union agricultural subsidies which represents about 44% of the EUs budget (€43 billion scheduled spend for 2005 [1]). These subsidies work by guaranteeing a minimum price to producers and by direct payment of a subsidy for crops planted. ... Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ... Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominación de origen is an appellation for Spanish wines. ...

A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG), listed alphabetically by nation, is at the Europa Agriculture site.

List of Protected Designation of Origin French cheeses

Many familiar generic types, like Boursin, are not covered. It may come as a surprise to see varieties of Emmental cheese protected as a French cheese. This list differs from those of AOC status. Boursin Cheese is a soft creamy cheese available in a variety of flavors. ... Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurized Traditionally, no Texture semi-hard Aging time 3-12 months depending on variety Certification No Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. ... Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ...

• Abondance
• Beaufort
• Bleu d'Auvergne (AOC, Auvergne)
• Bleu des Causses
• Bleu du Haut-Jura, de Gex, de Septmoncel
• Bleu du Vercors
• Brie de Meaux
• Brie de Melun
• Brocciu Corse or Brocciu
• Cantal or Fourme de Cantal or Cantalet (AOC, Auvergne)
• Camembert de Normandie
• Chabichou du Poitou
• Chaource
• Chevrotin
• Comté
• Crottin de Chavignol ou Chavignol
• Emmental de Savoie
• Emmental français est-central
• Époisses de Bourgogne
• Fourme d'Ambert or Fourme de Montbrison (AOC, Auvergne)
• Laguiole
• Langres
• Livarot
• Maroilles or Marolles
• Mont d'or or Vacherin du Haut-Doubs
• Morbier
• Munster or Munster-Géromé
• Neufchâtel
• Ossau-lraty
• Pélardon
• Picodon de l'Ardèche or Picodon de la Drôme
• Pont-l'Évêque
• Pouligny-Saint-Pierre
• Reblochon or Reblochon de Savoie
• Rocamadour
• Roquefort
• Saint-Nectaire (AOC, Auvergne)
• Sainte-Maure de Touraine
• Salers (AOC, Auvergne)
• Selles-sur-Cher
• Tomme de Savoie
• Tomme des Pyrénées
• Valençay

No image available Country of origin France Region, town Savoie Source of milk Cows Pasteurized No Texture semi-hard Aging time 90 days Certification French AOC 1990 Abondance is a semi-hard fragrant French cheese made from raw milk in the region of Savoie with a fragrance similar to beaufort. ... Country of origin France Region, town Savoie Source of milk Cows Pasteurized No Texture Hard Aging time 12-15 months Certification French AOC 1968 Beaufort is a hard and piquant cheese similar to gruyère made from cows milk. ... Bleu dAuvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. ... Auvergne coat of arms Auvergne (Occitan: Auvèrnha) was the name of an historically independent county in the center of France, as well as later a province of France. ... Brie is a soft cows milk cheese named after French province in which it originated (roughly corresponding to the modern département of Seine_et_Marne). ... Brie is a soft cows milk cheese named after French province in which it originated (roughly corresponding to the modern département of Seine_et_Marne). ... Brocciu is one of a few available cheeses produced from ewes milk. ... Country of origin France Region, town Cantal Source of milk Cows Pasteurized Depends on variety Texture Semi-hard Aging time 1-6 months Certification Cantal Entre-deux, Auvergne, AOC, 1986 Cantal Jeune, Auvergne, AOC 1980 Cantal cheese is a firm cheese from the Cantal region of France. ... Country of origin France Region, town Normandy, Camembert Source of milk Cows Pasteurized By law in the US and Australia, no in most of Europe Texture Soft-ripened Aging time at least 3 weeks Certification Camembert de Normandie AOC 1983, PDO 1992 Camembert is a soft, creamy French tasty cheese. ... No Image Available Country of origin France Region, town Aube, Yonne Source of milk Cows Pasteurized Depends on variety Texture Soft-ripened Aging time 2-4 weeks Certification French AOC 1977 Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. ... Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cows milk in the Franche-Comté region of eastern France. ... The Loire-valley is the origin for numerous well known goats cheeses, but it is the Crottin de Chavignol that is most famous. ... No image available Country of origin France Region, town Côte-dOr, Époisses Source of milk Cows Pasteurized No Texture Soft, washed rind Aging time at least 6 weeks Certification French AOC 1991 Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of... No image available Country of origin France Region, town Auvergne, Laguiole Source of milk Cows Pasteurized Yes Texture semi-hard Aging time 6-12 months Certification French AOC 1961 Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800... Country of origin France Region, town Champagne-Ardenne, Langres Source of milk Cows Pasteurized No Texture Soft, washed rind Aging time at least 5 weeks Certification French AOC 1975 Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. ... (no photo as yet) Country of origin France Region, town Normandy, Livarot Source of milk Cows Pasteurized Depends on variety Texture Soft washed-rind Aging time 6-8 weeks Certification AOC, 1975 Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by... Country of origin France Region, town Franche-Comté, Morbier Source of milk Cows Pasteurized Depends on variety Texture semi-soft Aging time 9-10 weeks Certification French AOC for both Morbier Jura and Morbier Doubs Morbier is a semi-soft cows milk cheese of France named after the small village... Country of origin France Region, town Haut-Rhin, Munster Source of milk Cows Pasteurized No Texture Soft washed-rind Aging time 5 weeks to 3 months Certification AOC 1969 Munster Fermier is a cheese that comes from the Alsace region in France dating back to approximately the seventh century. ... (no photo as yet) Country of origin France Region, town Haute-Normandie, Neufchâtel-en-Bray Source of milk Cows Pasteurized No Texture Soft Aging time 8-10 weeks Certification AOC, 1969 Neufchâtel is a semi-soft French cheese from the Normandy region of France. ... Ossau-Iraty is a french cheese made from ewes milk. ... Country of origin France Region, town Basse-Normandie, Pont-lÉvêque Source of milk Cows Pasteurized Depends on variety Texture Soft, washed rind Aging time 4-6 weeks Certification AOC 1976 Pont-lÉvêque is a French cheese, originally manufactured in the area around the commune of Pont... Reblochon is a French cheese from Savoie. ... Country of origin France Region, town Périgord, Quercy Source of milk Goats Pasteurized No Texture Soft Aging time 12-15 days Certification French AOC 1996 Rocamadour is a French cheese from the regions of Périgord and Quercy. ... Country of origin France Region, town region surrounding Roquefort-sur-Soulzon Source of milk Ewe Pasteurized No Texture Semi-hard Aging time 3 months Certification AOC 1925 Roquefort is a flavorful ewes-milk blue cheese from the south of France, and one of the most famous of all French... Country of origin France Region, town Auvergne, Saint Nectaire Source of milk Cows Pasteurized Depends on variety Texture semi-soft washed rind Aging time 8 weeks Certification French AOC 1979 Saint-Nectaire is a French cheese made in the Auvergne region of central France. ... No image available Country of origin France Region, town Auvergne, Salers Source of milk Cows Pasteurized No Texture Semi-hard Aging time 9 months Certification French AOC 1979 The Salers is a French cheese from the volcanic region in the mountains of Auvergne, central France. ... Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. ...

Other French cheeses include

• Banon
• Boursin
• Brillat-Savarin
• Broccio Passu
• Cabecou
• Cancoillotte
• Carré de l'Est
• Chaumes cheese
• Coeur de Neufchatel
• Mimolette
• Olivet Cendré
• Port Salut
• Raclette
• Rigotte de Condrieu
• Roue de Brie
• Saint-André
• Saint-Félicien
• Saint-Marcellin
• Tome des Bauges
• Tomme Boudane
• Tomme au Fenouil
• Tomme du Revard
• Vacherin Mont d'Or
• Vieux-Boulogne
• Tomme Butone

Country of origin France Region, town Alpes-de-Haut-Provence, Banon Source of milk Goats Pasteurized No Texture Soft-ripened Aging time at least 3 weeks Certification French AOC 2003 Banon cheese is a French cheese made in the region around the town of Banon in Provence, south-east France. ... Boursin Cheese is a soft creamy cheese available in a variety of flavors. ... Brillat-Savarin is a soft, white-crusted cows milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. ... Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. ... Carré de lEst is a French cheese originating from Lorraine. ... Chaumes cheese (pronounced Showm) is a cows milk cheese from Périgord (South West of France), made by traditional cheese-making processes. ... Country of origin France, The Netherlands Region, town Nord, Lille Source of milk Cow Pasteurized Yes Texture Hard Aging time 2 Months - 2 Years Certification - Mimolette is a cheese traditionally produced around the city of Lille in northern France (where it is also known as Boule de Lille), and also... S.A.F.R Port Salut is a semi-soft pasteurized cows milk cheese from Brittany with a distinctive orange crust and a mild flavor. ... Country of origin Switzerland, France Region, town Valais, Savoie, Franche-Comté, Brittany Source of milk Cows Pasteurized No Texture uncooked, semi-firm, pressed Aging time 3-6 months Certification AOC 2003 Raclette is both a type of cheese and a fondue-like dish featuring the cheese. ... Rigotte de Condrieu is a type of cheese made with goats milk which originates in the Lyonnaise region of France and is named after the town of Condrieu. ... Saint-André cheese is a high (75%) milk-fat (triple crème) cows milk French cheese with a soft buttery texture in a powdery white bloomy skin of mold, like an intense version of Brie. ... Country of origin France Region, town Isère Source of milk Cows Pasteurized Texture creamy Aging time Certification Saint-Marcellin is a small soft cheese with a runny interior depending on the age. ... Country of origin France, Switzerland Region, town Franche-Comté, Fribourg canton Source of milk Cows Pasteurized Traditionally, no Texture washed rind soft cheese Aging time 5-7 weeks Certification AOC France 1981; PDO France 1996; AOC France 2003 A Vacherin cheese is a cows-milk (French vache, cow) cheese... Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cows-milk cheese made in the Pas-de-Calais département around the town of Boulogne in France. ...

See also

• List of cheeses
• List of Appellation d'Origine Contrôlée cheeses

Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese Mauritania Caravane cheese South Africa Bokmakiri cheese Kwaito cheese Asia China Yunnan Cheese (ru3 lao4) India Paneer Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese Nepal Yak cheese Europe Austria Affineur Bergkäse... Since the Appellation_dOrigine_Contrôlée status was first accorded to Roquefort in 1925, around 40 French cheeses have been awarded AOC status, controlling the production and origin of the cheese in question. ...

Quotes

"Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?"

("How can you govern a country which has two hundred and forty-six varieties of cheese?")

Charles de Gaulle (from Les Mots du Général, Ernest Mignon (1962))