Chevrot is a cheese made from goat’s milk. The cheese is sold either young or aged. Well-aged versions can be used as a grating cheese.
Crottin de Chavignol cheese is shaped like a squat cylinder. It can be then be eaten at any stage from fresh to very mature. As it starts to ripen, it develops a beige rind with white mould on it, and the inside darkens from pure white to ivory.
Édel de Cléron is a small, very soft and runny round soft cheese made from pasteurized cow’s milk. It is sold wrapped in cloth inside a tree bark container. It is typically eaten with a spoon.
Entrammes Cheese has come to be a term for a cheese made in the Port du Salut style.
Epoisses is a strong-smelling, soft French cheese that ripens to runny. It has a golden, wrinkled exterior.
Etorki is a Basque sheep’s milk cheese. The rind on the cheese is thin and orangish. Inside, the cheese is supple and light-yellow, and feels just a bit oily from the high butterfat content. The flavour is somewhat sweet; some people detect notes of burnt caramel.
Fontal is a semi-firm cheese made in flat cylinders. It is a pale straw colour and has a mild, nutty flavour, that is almost sweet with a touch of tartness.
Fourme d’Ambert cheese is a French blue cheese. It is creamy, with a milder and less salty taste than many other blue cheeses. Various tasters have detected anise, nuts and mushroom in the taste.
Fourme de Montbrison is a firm blue cheese from Auvergne, France with a slightly rough, orangish-reddish rind made in a tall, cylindrical shape. Inside, it is supple and pale yellow.
Some French cheeses
Fromage blanc is a fresh cheese that looks and spreads somewhat like cream cheese. You can use it as is, drain it a bit, or whisk it smooth. It can be used as a topping, as an ingredient in cooking, or be eaten on its own with some sugar.
Fromage frais is a fresh cheese that looks like Greek yoghurt and has the same spoonable texture. You can get fromage frais plain or flavoured, often flavoured with herbs to use as a spread for bread.
Livarot is a soft, creamy cheese with a washed, yellow-orange rind. The rind can be eaten; most of the strong flavour is in the rind. There are five reinforcing bands around it.
Morbier cheese is a mild-tasting cheese with a golden-brown rind. Inside, it is pale yellow, and semi-firm yet creamy and supple, with some very small holes and a thin layer of white pine ash in the middle.
Neufchâtel is a soft, spreadable cheese made from whole milk that is somewhat like a cross between cream cheese and Brie. It has a slight tang to its taste, and is often made in a heart-shape.
Ossau-Iraty cheese is made from sheep’s milk. The inside may have a buttery texture when young. When older, the cheese can be grated. The cheese is often served with cherry preserves as a dessert.
Pavé Blésois is a soft cheese made in Sologney, France using raw milk from goats. It is made in a flattened square brick shape, like a rectangular paving brick — thus its name. The curd is both uncooked and unpressed. The cheese is 8 to 10 cm (3 to 4 inches) wide, 12 ½ cm…
Pavé d’Auge is a generic name for soft, square, flat, washed-rind cheeses made in the Auge area of Normandy, France made from raw cow’s milk.
Pavé d’Isigny is a semi-firm cheese from Normandy, France, with a washed-rind orange crust. It is aged for 3 to 4 weeks.
Pavé de Chirac cheese is made from pasteurized goat’s milk. It is a soft cheese sold in rectangular blocks that have a soft rind with light-blue mould. Inside the cheese is ivory white, and in texture somewhere between creamy and oozy, depending on the age.
Pérail de Brebis is a soft, strong-tasting cheese made from raw milk from sheep. It is pale yellow with a soft rind, and a soft texture like that of thick, almost runny cream.
Picodon is a goat’s milk cheese with a firm rind covered in mould that can be blue, white or yellow, depending on the aging process. The cheese inside is firm. The taste of the cheese is both slightly sour and slightly sweet.
Pié d’Angloys is a French washed-rind cheese that is somewhat like a Brie. It has a white crust, an ivory coloured inside, and is soft and spreadable. It has a mild, creamy taste that is almost buttery in flavour.
Pithiviers is a soft, round cheese with a velvety rind like Brie. The cheeses are sprinkled with hay.