. From the soft, buttery Brie of Île-de-France to the tangy blue Roquefort of the south, each cheese tells a story of terroir, tradition, and taste. For travelers with a passion for food, embarking on a cheese-centric journey through France is a delicious way to discover its regions, people, and culture.
Whether you’re wandering through local markets, visiting family-run farms, or sampling curated boards in wine bars, this guide highlights the must-try French cheeses and where to enjoy them.
1. Brie de Meaux – Île-de-France
A creamy, soft-ripened cheese with a mild flavor and edible white rind. Best enjoyed fresh from the producers near Meaux, just east of Paris. Pair it with Champagne or a light Pinot Noir.
2. Camembert de Normandie – Normandy
Earthy and rich, this classic cheese is made from raw cow’s milk and traditionally ladled into molds by hand. Visit cheese farms around Livarot and Pont-l'Évêque for tours and tastings.
3. Roquefort – Occitanie
Often called the “King of Blues,” Roquefort is made from sheep’s milk and aged in natural caves in the town of Roquefort-sur-Soulzon. Guided cave tours show how this pungent cheese is aged using local molds.
4. Comté – Jura (Franche-Comté)
A firm, nutty cheese made in Alpine cooperatives. Visit aging cellars in the Jura Mountains, where wheels of Comté mature for up to 36 months. Pair it with Vin Jaune, a rare local wine.
5. Reblochon – Savoie
Soft and washed-rind, this mountain cheese is at the heart of tartiflette, a baked potato dish popular in the Alps. Find it in ski towns like Annecy or farm stays in the Aravis valley.
6. Chèvre – Loire Valley
Goat cheeses such as Crottin de Chavignol and Sainte-Maure de Touraine are fresh, tangy, and perfect in summer. Many Loire Valley farms welcome guests for cheese-making demonstrations and tastings.
Fromagerie Tours: Cities like Paris and Lyon are home to famous fromageries offering in-depth cheese tastings, pairing workshops, and even cheese-aging cellar visits.
Cheese and Wine Pairing: Enjoy curated pairings at wine bars or through vineyard visits where local wines complement regional cheeses.
Farm Visits and Markets: Many rural producers open their doors to visitors. Shop at weekly village markets or follow designated cheese routes in regions like Auvergne or Alsace.
Some of France’s finest cheeses are seasonal or produced in limited quantities, making them extra special:
Mont d’Or (only available in winter): baked and served warm with potatoes and crusty bread
Tomme de Brebis (sheep’s milk cheeses from the Pyrenees)
Bleu d’Auvergne and other blues for stronger palates
Always ask your fromager for recommendations on what’s fresh and in season.
Bring a cool bag for storing purchases while you travel
Visit artisan cheese shops rather than supermarkets for quality and variety
Learn a few cheese terms in French to better navigate labels
Take a cheese-making workshop if you're staying near rural producer
