It’s impossible to think about France without thinking of their amazing cheese. So our cheese tasting guide to tasting French cheese has 6 of the most famous cheeses to taste
Comté
Comté is a cheese with a long history, with evidence of its production dating back to the Roman Empire. It was officially recognized as a protected cheese in 1958 and is considered one of the best cheeses in France. Comté is made using traditional methods and is one of the few cheeses that still uses raw milk in its production.
Comté is a hard, semi-soft cheese from the Jura region of France. It’s made from raw cow’s milk and is aged for a minimum of 4 months to a maximum of 18 months.
Aroma: Comté has a nutty, slightly sweet aroma with hints of caramel and toasted bread.
Texture: The cheese has a smooth, creamy texture that is firm and sliceable.
Flavour: Comté has a rich, nutty flavor with hints of fruit, honey and toasted nuts. It has a slightly sweet and salty taste, with a hint of bitterness in the aftertaste.
Appearance: Comté has a golden yellow color with small eyes and a natural rind that can be brown or black.
Roquefort
Roquefort is a blue cheese from the south of France, made from sheep’s milk and aged in caves. It’s one of the oldest and most famous blue cheeses in the world.
Roquefort is one of the oldest blue cheeses in the world, with a history dating back to the 11th century. It is made from sheep’s milk and is known for its pungent, tangy flavor and blue veining. The cheese is matured in the natural caves of Roquefort-sur-Soulzon in the south of France, which give it its unique flavor and texture.
Aroma: Roquefort has a strong, pungent aroma with a tangy, spicy and earthy scent.
Texture: The cheese has a creamy and crumbly texture, with a moist and sticky rind.
Flavour: Roquefort has a tangy, spicy and salty flavor with a sharp, slightly bitter aftertaste. It’s known for its strong and pungent taste, with a spicy and earthy quality.
Appearance: Roquefort is a white cheese with blue-green veins, and a natural rind that is moist and sticky.
Brie
Brie is a soft cheese that has been made in the region of Brie in France for over 1,000 years. It is made from cow’s milk and is known for its creamy, rich flavor and soft, buttery texture. Brie was a popular cheese at the court of King Charles VI in the 14th century and remains one of the most well-known and beloved French cheeses.
Brie is a soft cheese that has a creamy, rich flavor and a soft, buttery texture. It has a white, velvety rind that is edible and adds to the overall flavor of the cheese. Brie is typically served at room temperature and can be paired with crusty bread, crackers, fruits, and nuts.
Aroma: Brie has a mild, slightly nutty aroma.
Texture: The cheese has a smooth, creamy texture that is soft to the touch.
Flavour: Brie has a mild, slightly nutty flavor with a rich and buttery taste.
Appearance: Brie has a pale yellow color and a white, velvety rind that is edible and adds to the flavor of the cheese.
Camembert
Camembert is a soft, creamy cheese from Normandy, France. It’s made from cow’s milk and has a rich, buttery flavor.
Camembert is another soft cheese, similar to Brie, that has been made in the region of Normandy in France for over 200 years. It is made from cow’s milk and is known for its creamy, velvety texture and rich, earthy flavor. Camembert was first created by a farmer’s wife, Marie Harel, in the late 18th century and has since become one of France’s most famous cheeses.
Aroma: Camembert has a strong, earthy and slightly sour aroma, with a hint of mushrooms.
Texture: The cheese has a soft and creamy texture, becoming runnier as it ages.
Flavour: Camembert has a rich, buttery flavor with a slightly tangy and nutty taste. It has a slightly sour and earthy aftertaste.
Appearance: Camembert has a white, soft rind with a slightly wrinkled appearance, and a pale yellow interior.
Époisses
Époisses is a soft, washed-rind cheese that has been made in the region of Burgundy in France since the 16th century. It is made from cow’s milk and is known for its strong, pungent flavor and creamy, smooth texture. Époisses was favored by Napoleon Bonaparte and has been granted AOC (Appellation d’Origine Contrôlée) status, which recognizes it as a high-quality, traditional cheese.
Époisses is a soft cheese from Burgundy, France. It’s made from cow’s milk and has a strong, pungent flavor.
Aroma: Époisses has a strong, earthy and slightly sour aroma, with a pungent and nutty scent.
Texture: The cheese has a soft and runny texture, becoming increasingly runny as it ages.
Flavour: Époisses has a rich, buttery flavor with a slightly tangy and nutty taste. It has a slightly sour and earthy aftertaste.
Appearance: Époisses has a reddish-brown rind that is moist and sticky, with a pale yellow interior.
Livarot
Livarot is a soft, washed-rind cheese that has been made in the region of Normandy in France for over 1,000 years. It is made from cow’s milk and is known for its strong, pungent flavor and creamy, smooth texture. Livarot was favored by King Henry V of England and was also granted AOC status, recognizing it as a high-quality, traditional cheese.
Livarot is a soft, washed-rind cheese that is known for its strong, pungent flavor and creamy, smooth texture. It is typically served as a table cheese and can be paired with crusty bread, crackers, and fruit.
Aroma: Livarot has a strong, pungent aroma with hints of barnyard and earthy notes.
Texture: The cheese has a soft and creamy texture, with a slightly sticky rind.
Flavour: Livarot has a strong, pungent flavor with a salty and slightly sweet taste.
Appearance: Livarot has a pale yellow color and a slightly sticky rind that is washed with a brine solution during the aging process.
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