Top 11 Magnoriental Cheeses

Fromagerie Germain is a renowned French creamery with a rich tradition dating back to 1921, when Henri Germain established the dairy in Chalancey, in eastern France. Over more than a century, this family-owned company has become synonymous with premium cheeses bearing Protected Designation of Origin (PDO) labels. Their cheeses are crafted from carefully selected milk, adhering to traditional methods of aging and processing. For instance, Époisses AOP is known for its creamy texture and intense flavor, while Langres AOP features a distinctive hollow top traditionally filled with Champagne or Marc de Bourgogne before serving. Despite modernization, Fromagerie Germain remains true to its roots, collaborating with local farmers and using milk from rare cow breeds to ensure the authenticity and quality of its products.Expand

Fromagerie Antony is a renowned French cheese affineur located in Vieux-Ferrette, Alsace. Founded by Bernard Antony, the family-run business specializes in selecting and maturing artisan cheeses from various regions, supplying esteemed establishments worldwide. Their six cellars, nestled behind a half-timbered building, provide an ideal environment for cheeses to mature under meticulous care. The fromagerie offers a unique "Cheese Ceremony," a tasting experience that guides participants through a curated selection of fine cheeses, highlighting the distinct craftsmanship of their producers and the nuances of the affinage process. Visitors can purchase cheeses directly from their shop in Vieux-Ferrette, open six days a week, or from their mobile store at various markets in southern Alsace. Expand

Fromagerie Henri-Hutin, based in Lorraine, France, specializes in producing soft cheeses, particularly Brie. The company was founded by Henri Hutin in 1922. This cheese producer is known for its emphasis on quality and the traditional methods specific to the Lorraine region.Expand

Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine. On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine. Langres can be used in a variety of salads, and it's recommended to pair it with sparkling wines and red wines.Expand

Munster is a soft, creamy cheese with an orange-colored washed rind, produced in the Alsace and Lorraine area in France. The cheese is made from cow's milk: smaller cheeses mature in cellars for at least 14 days, and regular sized cheeses for at least 21 days. Its name comes from a small town called Munster (Monastery), where monks have been making the cheese since the Middle Ages. Munster's aroma is strong and pungent, similar to that of fried eggs, and the flavor is tangy, so it is best enjoyed with strong beers, full-bodied red wines. Serve it with fresh salads, potatoes, and diced onions.Expand

Caprice des Dieux is a French cheese originating from the micro-region of Bassigny. This soft-ripened cheese is made with pasteurized cow's milk and fully matures in about two weeks. It hides a creamy and smooth texture underneath its bloomy rind. The aroma is fresh, while the flavors are nutty and buttery. Caprice des dieux is oval-shaped, inspired by calisson – a popular French sweet treat, and it always comes in an iconic blue packaging. The cheese was developed by Jean-Noël Bongrain in 1956.Expand

Chaource is a tall, soft cheese made from cow's milk in the Aube region in France. It is made by the process of slow draining, and the cheese must mature for at least 14 days before it can be consumed, either young, when almost no rind has formed, or mature (2-3 months). Its flavor is salty, fruity, mild, buttery, slightly acidic, and mushroom-like. When sold, it comes wrapped in greased paper and packed in a wooden box. It's best to eat it at room temperature because it ripens from the outside in, and the inside becomes runny when the cheese gets sliced. Pair it with a dry white wine or light sparkling wines.Expand

Carré de l'Est is a French cheese made with cow's milk. It originates from the region of Lorraine. The cheese is traditionally left to mature for 5 weeks. It has a brine-washed rind, pale yellow color, and a pungent, smoky flavor, while the texture is very soft, even more buttery than Brie. The name of this cheese means square of the East, referring to its region of origin and its shape, because carré means square. Carré de l'Est is so popular in France that it can be found throughout the country.Expand

Belletoile is a French triple cream brie-style cheese hailing from the Lorraine region. The cheese is made from pasteurized cow's milk and extra cream. It's aged for less than a month. Underneath its bloomy rind, the texture is soft, creamy, smooth, and buttery. The aromas are mild, while the flavors are nutty, mild, mushroomy, and slightly tangy. It's recommended to serve Belletoile with a crusty baguette or crackers on the side. Pair it with bold red wines such as Pinot Noir or Cabernet Sauvignon.Expand

Pave d'Auge is a French cheese produced in the north of Auge in France. The cheese is made from pasteurized or raw cow's milk. Its texture is smooth and supple, with numerous eyes dispersed throughout the body. It has a washed rind, and the flavors are buttery, smooth, and rich, with a hint of grassy pastures. Pave d'Auge is aged from 2 to 4 months, but there are also smaller versions of the cheese that are aged for only 1 month. It's recommended to pair Pave d'Auge with Fronsac wine.Expand

Vignotte is a French triple-cream cheese hailing from Champagne-Ardenne, Normandy. The cheese is made from pasteurized cow's milk and extra cream. It has almost 75% fat and it's left to ripen for 2 weeks. Underneath its bloomy rind, the texture is smooth, creamy, buttery, and almost spreadable texture. The aromas are intense, while the flavors are lemony, with bitter and mushroomy undertones. It's recommended to grill this cheese, add it into soups and burgers, or serve it with crackers and biscuits. Pair it with a glass of champagne or Sauvignon Blanc.Expand

Barberey is a traditional cheese hailing from the village of Barberey near Troyes. The cheese is made from cow's milk and it's first aged in wooden molds with perforated bottoms, then for a short while in earthenware molds, which are removed after 24 hours. The wheels come in two types – natural or with the addition of sweet herbs. Underneath the rind, the texture is soft and dry. The aromas are mild, while the flavors are woody and pungent. It's recommended to pair Barberey with full-bodied red wines.Expand

Cendre de Champagne is a traditional cheese originating from the wine-growing Champagne region. Matured in damp caves for 6-8 weeks, the cheese is made from cow's milk cheese and has a natural dusty, gray, ashen rind. The texture of the cheese is tender and silky, almost spreadable. The aromas are slightly mushroomy, while the flavors are rich and slightly smoky, reminiscent to those of Brie. As expected, it's recommended to pair Cendre de Champagne with a glass of Champagne.Expand