8 Types of French Cheese You Should Add to Your Wishlist

French cheese has long been celebrated for its variety and quality, with a range of flavours and textures. Known to elevate a plethora of meals or snacks, types of cheese from France are worth exploring.If you are a cheese lover or looking to expand your palate, French cheese offers an indulgent experience. Here are eight types of French cheese you should add to your wishlist for a true taste of France. Let's see how many of them you have tried.

Brie

Brie, often referred to as "The Queen of Cheeses," is one of France's most famous soft cheeses. It has a smooth, creamy texture and a mild, buttery flavour that pairs perfectly with fruit, bread, or crackers. Made from cow's milk, its soft rind adds a subtle earthiness to its taste. You can enjoy Brie with a crisp Chardonnay or Champagne for a delightful experience.

Comté

It is a firm cow's milk cheese from the Jura region, known for its nutty and slightly sweet flavour. Aged from 4 to 24 months, this cheese can develop complex flavours ranging from buttery and fruity to savoury and earthy. It’s ideal for melting, making it a popular choice for fondue or gratins.

Camembert

Similar to Brie, Camembert is a soft, creamy cheese made from cow's milk, but it hails from the Normandy region. It has a stronger, more earthy flavour than Brie, with hints of mushroom and grass. When perfectly ripened, the interior is soft and oozing, making it irresistible on a baguette or served alongside charcuterie.

Roquefort

It is one of the world's most famous blue cheeses, made from sheep’s milk in the caves of the Roquefort-sur-Soulzon region. Its distinct sharp, tangy flavour comes from the blue veins of Penicillium roqueforti, which gives it a creamy texture with a salty punch. Roquefort is ideal for spreading on bread, crumbling over salads, or serving with fruit.

Cantal

One of France’s oldest cheeses, Cantal comes from the Auvergne region and is made from cow’s milk. It has a firm, dense texture with a flavour profile that can vary from mild and buttery when young to tangy and sharp as it ages. Cantal is versatile and works well in sandwiches, grated over pasta, or simply enjoyed with fruit.

Reblochon

Originating in the Alpine region of Savoie, Reblochon is a soft, washed-rind cheese made from cow’s milk. Its creamy texture and nutty, slightly pungent flavour make it perfect for both cheeseboards and cooking.

Banon

Banon is a goat’s milk cheese that stands out for being wrapped in chestnut leaves, which infuse it with earthy, herbaceous flavours. Hailing from Provence, Banon is soft and creamy with a slightly tangy taste that becomes more intense as it ages. This cheese is perfect for those who enjoy more rustic flavours.

Raclette

Raclette is both a cheese and a traditional dish in the French Alps. This semi-hard cow’s milk cheese is famous for its melting properties, making it ideal for the eponymous dish where it is melted and scraped over potatoes, charcuterie, and pickles. With its nutty, slightly sweet flavour, Raclette is a must-try for any cheese lover.