10 of the best French cheeses

This square cheese has a sticky orange rind and a dense, slightly creamy interior. To enjoy during fasting days when meat was prohibited by the Catholic Church.

Maroilles

Huge wheels of mushroom-y Brie de Meaux can be purchased from cheesemongers throughout Paris; despite its true region of production, Parisians have long considered it their local cheese.

Brie de Meaux

Choose from the village of Camembert, a cheese made by Fromagerie Durand, one of the last made from raw milk by the farmer-producer who herds his cattle.

Camembert

Choose from the village of Camembert, a cheese made by Fromagerie Durand, one of the last made from raw milk by the farmer-producer who herds his cattle.

Sainte-Maure-de-Touraine

The very first cheese to gain protected status in France in the 1920s, Roquefort is an assertive blue cheese made with sheep's milk and penicillium mold.

Roquefort

Produced in giant, 100-plus-pound wheels and aged for between a handful of months and up to nearly four years, Comté can range from fruits and flexible to naughty and hard.

Comté

This soft cheese is washed in Marc de Bourgogne, the local pomace brandy, as it ages. The resulting cheese boasts a pungent aroma, but paired with a sweet Sauternes wine.

Epoisses

brocciu is a soft, creamy, sheep's milk cheese similar to ricotta. The cheese is mild enough to be enjoyed in either savory or sweet preparations.

Brocciu

This cheese, which has a texture similar to cheddar and vegetable, nutty, differs from other overignite cheeses such as cantal or cellars by having a much harder set.

Tradition Salers

This bright orange cheese was invented by the Dutch though. The reality is a bit more complicated, but it's still a delicious symbol of the region.

Mimolette

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