A beginner's guide to French cheese — the main families, famous examples, and how to start exploring the country with hundreds of cheeses.
France is the spiritual home of cheese, famously said to have a different cheese for every day of the year — and in reality, many more. For a beginner, this abundance can be overwhelming. This guide breaks French cheese into its main families so you can start exploring with confidence.
A Nation of Cheese
France produces hundreds of distinct cheeses, many protected by AOP (Appellation d'Origine Protégée) status that ties them to a specific region and method. French cheese is deeply regional, shaped by local milk, pastures, and tradition. Rather than memorizing them all, it helps to understand the main categories, each represented by famous examples you can seek out.
Soft Bloomy-Rind Cheeses
These are the soft, white-rinded cheeses ripened by Penicillium mold. Brie and Camembert are the icons — creamy, mild to earthy, with edible white rinds. Richer triple-creams like Brillat-Savarin push the style toward pure indulgence. They're approachable, crowd-pleasing, and a great starting point.
Washed-Rind Cheeses
Washed-rind cheeses have their surfaces washed during aging, developing orange rinds and pungent aromas. Examples range from the powerful Époisses, Maroilles, and Livarot to gentler ones like Reblochon and Pont-l'Évêque. They often smell much stronger than they taste — bold, savory, and rewarding for the adventurous.
Goat Cheeses (Chèvre)
France excels at goat cheese, from fresh, tangy logs to aged, ash-coated specialties like Valençay, Crottin de Chavignol, and Selles-sur-Cher. Bright, lemony, and varied, chèvre pairs famously with crisp Loire white wines and ranges from mild and fresh to firm and pungent.
Pressed and Alpine Cheeses
These firm cheeses include the great Alpine mountain cheeses — Comté, Beaufort, and Abondance — which are nutty, complex, and superb for both eating and melting, as well as rustic tommes like Tomme de Savoie. They're satisfying, versatile, and among France's most beloved everyday and special-occasion cheeses.
Blue Cheeses
France's blues range from the famous sheep's-milk Roquefort, aged in caves and intensely salty, to creamy, approachable blues like Saint-Agur and Bleu d'Auvergne. They span from fierce to mellow, and pair beautifully with sweet wines and honey.
How to Start Exploring
Begin with one cheese from each family — say a ripe Brie, a fresh chèvre, a wedge of Comté, and a mild blue — and taste them with good bread and wine. Serve cheeses at room temperature, and don't fear the rinds on bloomy and washed-rind cheeses, which are usually edible. A trip to a good cheesemonger (fromager), who can offer tastes and guidance, is the best way to learn.
Pairings
French cheese pairs with French wine, of course — crisp whites with goat cheese, Champagne with triple-creams, sweet wines with blues, and regional wines with regional cheeses. Bread, fruit, nuts, and honey round out any French cheese board.
Frequently Asked Questions
How many cheeses does France have?
Hundreds — by one famous saying, a different cheese for every day of the year, though the true number is far higher.
Can you eat French cheese rinds?
The bloomy white rinds (Brie, Camembert) and most washed rinds are edible. Hard natural rinds are usually trimmed.
Where should a beginner start?
With one cheese from each main family — a bloomy-rind, a goat cheese, an Alpine cheese, and a mild blue — tasted with bread and wine.