Cheese from France

French cheese words to know

Le fromage = Cheese
Le fromagerie = cheese shop
Lait cru = non pasturised milk (cru = raw)
Lait pasteurisé = pasteurized mil
Le caillage = the result after applying pressure to the cheeses
Fromage de vache = cow's milk cheese
Fromage de chèvre=goat's milk cheese
Fromage de brebie= ewe's milk cheese
Fromage blue= Blue cheese

Many regions of France have their own regional cheeses, Normandy for example is very well know for the famous Camembert cheese. There are hundreds of different cheese names and each one has a unique taste and method of fabrication.

Information about different cheese

• Camembert
• Comté
• Crottin de Chavignol

Cheese map of France showing the main cheese production towns in France.

Natural skinned cows milk cheese:
Brie de Melun: Normally has a diameter of 24 cm and 3 cm thick. Best all year except in the spring time. It is slightly stronger than  most bries and has a darker yellow look.

Natural skinned goat milk cheese:
Chavignol-Sancerre: This is a real treat, and not to miss if you visit the Loire region of France. This cheese is tradionally served hot on toast, if you drink the local white wine from Sancerre, it's just perfection!

Famous French cheese regions

The Savoie region