When Americans think of where a lot of cheese is made, they think of Wisconsin. When Americans think of where great cheese is made, France comes to mind. French cheeses are known for their exceptional flavor and texture. Every person has different tastes when it comes to food and cheese is no different. Luckily, there is a large variety of French cheeses available. However, because of this large variety, it’s easy to get lost when finding the perfect cheese. I’ve decided to write this guide on French cheeses to satisfy those who are at a loss when standing in front of rows of cheese at a “fromagerie” (a store that sells nothing but cheese.) Mile, medium, strong, piquante, or sharp... whatever the taste, there is a French cheese for just about anyone.

This pungent, strong-odored cheese made from cow’s milk is generally left un-pasteurized. The cheese has a dark orange rind which is from the cheese being washed in brine and later with a red wine, usually burgundy. It is washed in brine primarily to achieve the strong flavor that Époisses de Bourgogne is known for. Hailing from the region of Burgundy, Époisses de Bourgogne pairs really well with Burgundy wine.

There are many different types of Tomme cheese. Each type of Tomme cheese is generally identified by the region they are made in. The most famous of the Tomme cheeses is Tomme de Savoie. This cheese made in the Savoie village of the French Alps. Tomme de Savoie, is a semi-solid cheese with a beautiful gray-brown rind with a pleasant nut-like flavor and silky texture. Because this cheese is made with skim milk, it is known for its low fat content.

I’m putting these in the same category because although they have different flavors, they are made very similarly. Both Camembert and Brie are made from cows’ milk and a penicillium camemberti bacterium. A little known fact is that those who are allergic to penicillin have to be careful with eating either Camembert or Brie. I personally prefer Brie to Camembert, but many people will say the opposite! My favorite Brie cheese is Brie de Meaux because of its creamy taste.

Roquefort is a blue cheese made from sheeps’ milk. By law, Roquefort can only carry the name “Roquefort” if it has been aged in the Combalou cave in Roquefort-sur-Soulzon. This rindless cheese is a crumbly cheese with a slight moisture. The green veins in the cheese have a slight tang and the exterior is salty.

Reblochon cheese is produced in the Savoie region of the Alps. This cheese has a nut-like flavor with a strong herbal aroma. Reblochon also has a very soft texture, which is even softer than Brie. Reblochon is made from the second milking of a cow which results in the very rich flavor of the cheese. Reblochon is best paired with a white wine or a fruity red wine.

After reading the above descriptions, you should feel more comfortable when selecting a new favorite cheese. These are just a few of the many cheeses in France. What French cheese is your favorite?