French Cheeses

Banon Cheese

This page first published: Nov 16, 2003 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Banon is a soft, almost runny cheese that matures without a rind forming on it. Depending on the Banon, it is made with milk from goats, goats and cows, or just cows, and sometimes any combination of the above can have sheep’s milk as well. Curds are formed from the milk, then pressed into little…

Beaufort Cheese

This page first published: Jun 27, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Beaufort Cheese is a semi-firm, smooth French cheese, made in the Beaufort “commune” (township) of the Savoie region of France along the Alps. The cheese is made year round. The summer version of Beaufort Cheese is sometimes referred to as Beaufort d’été; the winter version is sometimes referred to as Beaufort d’hiver. Winter Beaufort Cheeses are…

Tagged With: French Cheeses

Bleu d’Causses

This page first published: Feb 4, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Bleu d’Causses is a blue cheese made in Peyrelade, a village in the middle of the Gorges du Tarn in the centre of France, on the border of Lozère and Aveyron. This is the same area in which Roquefort is made. In Peyrelade, there are caves aerated by natural chimneys called “fleurines” in which the…

Tagged With: French Cheeses

Bleu de Basque

This page first published: Feb 9, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Bleu de Basque is a modern French blue cheese made from sheep’s milk. The milk is “thermalized” but not pasteurized, then coagulated with calf rennet. Two sizes of wheels are made, 11 pounds and 4 pounds (5 kg and 1.8 kg.) The 11 pound sizes are about 12 inches wide x 2.7 inches tall (30…

Tagged With: Basque Food, French Cheeses, Sheep's Milk Cheeses

Bleu de Bresse

This page first published: Aug 8, 2010 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Bleu de Bresse (aka Bresse Bleu) is a milk blue cheese. It is made in cylinders weighing from 125 to 500 grams. Outside, it has a smooth, off-white rind similar to the rind on Brie and Camembert cheese. Inside, it is creamy and soft like Brie, almost spreadable, with patches of greenish-blue mould. It has…

Tagged With: French Cheeses

Bleu de Gex

Bleu de Gex is a blue cheese made from the unpasteurized milk of Montbeliardes cows. The milk is heated to 80 F (27 C), Rennet is added, then the curds are cut to the size of small peas, and moulded. It is dry-salted over a period of 4 to 6 days. It can be ripened…

Tagged With: French Cheeses, Protected Designation of Origin

Bleu de Termignon

Bleu de Termignon is a blue cheese currently (2004) made by one woman with 9 cows in the French Alps. Her cows graze in the National Park of Vanoise. The cheese is not inoculated with a blue cheese mould, as other blue cheeses are. Rather, her cows pick up bacteria from other animals, which gets…

Tagged With: French Cheeses

Boursin Cheese

This page first published: Sep 8, 2002 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Boursin Cheese is a creamy (75% butterfat), mild cheese made from pasteurized cow’s milk to which is added cream and seasonings. It is sold either in 5 oz (150g) cylinders, or in packages of 6 individually-wrapped portion pieces. Either way, it’s wrapped in foil. There is a plain version, but more prevalent are the versions…

Tagged With: French Cheeses, Normandy Food

Brebis au piment d’Espelette

This page first published: May 26, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Brebis au piment d’Espelette is a firm sheep’s milk cheese rubbed with pimento powder. The cheese is made from milk from Manech and Basco-Béarnaises sheep. The curd is cut, moulded and pressed, then salted, and brushed with crushed smoked Espelette Chile Pepper powder, then aged for at least 3 months. The cheese is about 10…

Tagged With: French Cheeses, Protected Designation of Origin

Brebis de l’Abbaye de Belloc

Brebis de l’Abbaye de Belloc is a Basque sheep’s milk cheese. It is made (now partly made: see history below) at the Abbaye de Belloc in Urt in the Aquitaine area of France by Benedictine monks. The whole milk used is from the Manech breed of sheep. The cheese is semi-soft and dense with a…

Tagged With: French Cheeses, Ossau-Iraty Cheeses

Brebis des Pyrénées Cheese

Brebis des Pyrénées Cheese is a generic term for a group of cheeses. It means “sheep’s milk cheese from the Pyrénées”, which are mountains in France, on the border with Spain. Brebis means “female sheep” (aka “ewe” in English.)

Tagged With: French Cheeses

Brebis du Lochois

Brebis du Lochois is a soft sheep’s milk cheese made in Touraine, val de Loire, France. It is round, about 2 3/4 inches wide and just over an inch tall (7 cm wide x 3 cm tall), and weighs about 4 oz (120 g.) The curd is not pressed or cooked. It is aged 2…

Tagged With: French Cheeses

Brebis Pardou

Brebis Pardou is a semi-firm pressed (but not cooked) sheep’s milk cheese made in Vallée d’Ossau, Béarn, Aquitaine in France. Pardou is the name of the company that makes it. The milk comes from the local breed of sheep called “béarnaise” and it is made from raw, whole milk. To make Brebis Pardou, the temperature…

Tagged With: French Cheeses

Brie Cheese

This page first published: Sep 10, 2002 · Updated: Jun 20, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Brie Cheese © Denzil Green Brie is a creamy French cheese popular for its smooth yet tangy, slightly acid taste and its woodsy smell. The cheese ripens quickly, and must be eaten before the flavour and aroma become offensive. The cheese is a pale yellow inside with a crust like a soft white velvet. Brie…

Tagged With: French Cheeses, Surface-Ripened Cheeses

Brie de Coulommiers Cheese

This page first published: Aug 1, 2005 · Updated: Jun 20, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Brie de Coulommiers is a particular version of Brie cheese made in Seine & Marne, France throughout the year. It has a more pungent smell than other Bries. The cheese comes in two sizes: 2.5 to 3 cm thick by 25 cm wide ( 1 x 10 inches), weighing approximately 1.5 kg (3 1/4 lbs);…

Tagged With: French Cheeses

Brie de Meaux

Brie de Meaux is a Brie cheese with a very pale yellow inside and a white velvet rind. It develops a nutty flavour as it ages. It is made from raw cow’s milk (the milk has to be unpasteurized to meet its AOC specifications.) Rennet is added, and the milk heated to 37 C (98.6…

Tagged With: Appellation of Controlled Origin, French Cheeses

Brousse du Rove

Brousse du Rove is a fresh, unaged goat’s milk cheese very popular in Marseille, France. It is a soft, liquidy, creamy cheese that melts in your mouth. Brousse du Rove is made in the small village of Rove (population 4,000 as of 2005), just west of Marseille, France. The milk used is from a breed…

Tagged With: French Cheeses, Fresh Cheeses, Provençal Food

Brousse du Var

Brousse du Var is a fresh cheese made from sheep’s milk. In fact, it is so fresh, that the cheese is sold on the same day it’s made. It is usually made for 1 to 1 1/2 months after Easter. The area of production is the French Varois coast, especially near Toulon (between Marseille and…

Tagged With: French Cheeses, Fresh Cheeses, Provençal Food

Camembert Cheese

Unctuous, oozing Camembert Cheese © Denzil Green Camembert is a mild, creamy cheese that is slightly salty. The outside crust will have a few splashes of red. Camembert starts off as a solid, soft cheese formed into thin wheels that have a coating of white surface bacteria applied to them. The bacteria does the ripening;…

Tagged With: French Cheeses, Normandy Food, Surface-Ripened Cheeses

Campénéac Cheese

This page first published: Mar 25, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A cheese that is “sister” cheese to Timadeuc Cheese, in that both are “Port du Salut” style cheeses, and the Abbey where it is made by nuns, l’Abbaye de la Joie Notre Dame, is sister abbey to the monastery, l’Abbaye Notre-Dame de Timadeuc The cheese is very pliable and has tiny holes. Its very strong…

Tagged With: French Cheeses

Cantal Cheese

This page first published: Apr 11, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cantal Cheese is a cheese made in the Cantal region in the south of Auvergne, France. It is a semi-firm cheese, but hard by French norms. Cantal Cheese is made from cow’s-milk from up to three different breeds of cattle, one of which is Salers cattle. There are both pasteurized and unpasteurized versions. Cantal Fermier,…

Tagged With: Appellation of Controlled Origin, Auvergne Cheeses, Auvergne Food, French Cheeses

Chaource Cheese

This page first published: Oct 15, 2010 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Chaource Cheese © Denzil Green Chaource is a tall, round Brie-like cheese made in the Champagne and northern Burgundy regions of France, and particularly in its namesake town of Chaource, Champagne. It is made in two sizes: about 1 pound (450g), and a smaller one, 8 oz (225g) which is about 2 1/2 inches (6…

Tagged With: French Cheeses

Chèvre

While many countries make cheese from goat’s milk, Chèvre means (at least theoretically) French cheese made from goat’s milk. The milk is generally pasteurized, and the cheese aged. The shapes and brand names will vary. Chèvre has a lower moisture content and more pronounced flavour than Chèvre Frais (unaged goat’s cheese.) Some American companies are…

Tagged With: French Cheeses, French Food, Goat's Milk Cheeses

Chèvre Frais

Chèvre frais is a generic term for unaged French cheese made from pasteurized goat’s milk. These cheeses will be milder tasting and have higher moisture content than aged ones. Chèvre frais cheeses are available under many different brand names and in many different shapes; some will be flavoured or rolled in herbs or spices. Cooking…

Tagged With: French Cheeses, French Food, Goat's Milk Cheeses

French Cheeses

Footer