Discover French cheeses

Cheese manufacturing is a story as much about men as it is about the land. The terroir is an essential part of the milk’s identity, and the locals’ know-how refines its character. Matching France’s diverse image and geography, the manufacturing technique is equally as individual for each cheese.

Find out about the production process

Cheese can be eaten in a number of ways: a as main ingredient for regional dishes (fondue, raclette, gratin, etc.), an accompaniment (grated cheese, etc.), or as a snack, it can easily be added to any dish, as-is or prepared. A cheese platter is as much about visual pleasure as it as about taste, playing with the mutiplicity of shapes, textures, colours and flavours.

Learn to savour cheeses

Cheese of the month


Small wheel of smear-ripened cheese with a brownish-orange, often moist rind....