The Laughing Cow

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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 [buʀsɛ~] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to cream cheese. Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a trademark – Boursin cheese was at one...
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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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  Babybel

  Babybel is a brand of cheese sold internationally. It began in 1865, with the founding of “Etablissements Jules Bel” in Orgelet, France. In 1947, the brand Bonbel was introduced. This pressed cheese is easily recognizable thanks to its distinctive red wax. In 1977, the miniature Babybel version...
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  Cathare

  Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages,...

• Tomme des Pyrenees

  Tomme des Pyrenees is a French rustic cheese, usually seen covered in a thin black skin. It was once made only by small farmers for their own consumption and could be made from three different kinds of milk: cow, goat and ewe. First mentioned in the 12th century, it was eaten by the nobles of St...