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  Fourme de Montbrison

  Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department. The word fourme is derived from the Latin word forma meaning "shape", the same root from which the French word...
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  Coulommiers

  Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and...
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  Beaufort

  Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France. It is this high altitude that endows Beaufort with its unique flavor. There are three varieties of...
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  Bleu de Gex

  Bleu de Gex (also Bleu du Haut-Jura or Bleu de Septmoncel) is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. During production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To...
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  Boursin

  Boursin [buʁsɛ̃] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavor and texture somewhat similar to cream cheese. Boursin is a trademark. Boursin cheese was first developed in 1963 by François Boursin in Normandy, and at one time was produced...
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  Brillat-Savarin cheese

  Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuët. Brillat-Savarin...
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  Comté

  Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the...
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  Beaufort Alpage

  Beaufort is made from the milk of cows raised in the high pastures of Savoie stretching over the Beaufortain, Tarentaise, Maurienne, and part of the Val d'Arly regions. It owes its creamy fruity character to the milk of herds grazing in the high mountain pastures of the Alps....

• Fourme d'Ambert

  Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with Penicillium roqueforti spores and...

• Bleu du Vercors-Sassenage

  Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the...