1. Maroilles
2. Camembert
3. Livarot
4. Brie
5. Munster
6. Pont-l'Eveque
7. St Paulin
8. Port Salut
9. Coulommiers
10. Emmental
11. Chabicou |
12. Beaufort
13. Cantal
14. Reblochon
15. Bleu de Bresse
16. Saint-Marcellin
17. Bleu d'Auvergne
18. Tomme de Savoie
19. Banon
20. Fromage des Pyrénées
21. Roquefort |
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. Maroilles
Thick, soft squares of moist cow's-milk cheese with a vigorous tangy flavour and strong bouquet.
. Camembert
Invented in 1790 by a local farm woman, Camembert is a soft cheese with a rind made up of moulds and is France's most famous cheese.
. Livarot
Also known as 'Le Colonel', Livarot is one of the great rind-washed cheeses of France, with a characteristic reddish-brown crust, a pungent odour and deep, but not overly strong flavour.
. Brie
One of the oldest cheeses from the Ile-de-France, Brie is a soft, creamy cheese with a white rind and a full, nutty flavour.
. Munster
This cheese from Alsace has a creamy consistency and is made from cow's milk with a pronounced flavour.
. Pont l'Eveque
This cheese has been in existence since the 13th century. A soft cheese with a washed rind, strong odour and a clean and pleasant taste.
. St Paulin
This mild, smooth cheese with its orange rind is made throughout the NorthWest, and is particularly popular in Brittany and the Loire.
. Port Salut
Now made throughout North-West France, this pressed cheese has its origins amongst the trappist monks at Abbeye d'Entrannes in Mayennes. Creamy, mild and characterised by its bright orange rind.
. Coulommiers
About half the size of a Brie de Meaux, this cheese is bloomy, made from cow's milk and tastes faintly of almonds.
. Emmental
Based on the classic Swiss cheese with its large holes, this cooked, pressed cheese should not be rubbery to the touch but have a slightly grainy texture and a fine nutty flavour.
. Chabicou
Outstanding farm-produced goat's milk cheese, usually pyramid or cone shaped, aged for a month or so, when it develops its characteristic, pungent goat aroma.
. Beaufort
A delicious Gruyère-type cheese, made from hard-pressed curds of cow's milk, produced in huge rounds and aged for more than a year, during which time the sides of the cheese become concave.
. Cantal
Classic, huge wheel of mountain cheese from Central France, traditionally made in mountain huts from unpasteurized milk, virtually straight from the cow, curdled (not cooked) and aged for over a year.
. Reblochon
Mild and creamy in flavour and can be bought in flat discs weighing 340g.
. Bleu de Bresse
A famous blue from the Montelimar region, made from goat's milk.
. Saint-Marcellin
This small flat disc of cow's-milk cheese (once made of goat's milk) is made in Isere outside Lyon. Best eaten well aged and runny.
. Bleu d'Auvergne
A blue cheese, slightly piquant with a fresh flavour made in the shape of a flat cylinder.
. Tomme de Savoie
From the slopes of the Alps and the Jura mountains comes this white cheese with a pure, slightly salty taste.
. Banon
This goat's-milk (or mixed goat's and cow's milk) cheese comes from the Banon region and is sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia.
. Fromage des Pyrenees
There are two cheeses from the Pyrenees. Appellation d'Origine Controlee (AOC) is a cylinder with a light rind made from ewe's milk. lt has a tang of the soil. The other cheese has a natural black rind covered with plastic or wax. Made from cow's milk, this cheese has a more subtle flavour.
. Roquefort
Roquefort: 'The King of Cheeses', is one of the worlds most famous blue cheeses. It is made exclusively from ewe's milk and is smooth, firm and creamy with a mild piquant flavour.
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