Top 14 Francilien Cheeses

Fromagerie Rouzaire is a family-run cheesemaker with a long-standing tradition, located in Tournan-en-Brie in the Seine-et-Marne area, east of Paris, at the heart of the historic Brie region. Founded in the late 1960s, the dairy has built its reputation on artisanal know-how and close cooperation with local milk producers, ensuring consistent quality and a strong regional identity. It is especially known for producing classic soft cheeses with bloomy rinds such as Brie de Meaux and Brie de Melun, alongside a wider range that includes Coulommiers, Fougerus, Pierre Robert, Gratte-Paille, and other traditional French specialties. Production relies on time-honored techniques, including careful molding and controlled aging, which allow the cheeses to develop their characteristic textures and balanced, expressive flavors. By combining family heritage with modern quality standards, Fromagerie Rouzaire continues to preserve and promote the authentic cheesemaking traditions of the Brie region.Expand

Barthélemy is a highly regarded Parisian fromagerie located in the 7th arrondissement, long considered one of the city’s most authoritative addresses for French cheese. Known for its discreet scale and uncompromising standards, Barthélémy focuses on a tightly curated selection of traditional cheeses sourced from small producers across France, often offered at precise stages of ripeness. The house places particular emphasis on raw-milk cheeses and careful affinage, allowing each product to express its regional character and texture fully. The approach is deliberately understated, prioritizing quality, maturity, and balance over breadth or novelty. Barthélemy has earned a loyal following among chefs, gastronomes, and local clientele, and is reputed to supply prestigious institutions as well as leading restaurants. Rather than positioning itself as a retail destination, the shop functions as a specialist’s address, where expertise, product integrity, and respect for French cheese heritage define its enduring reputation.Expand

Chez Virginie is a renowned Parisian cheese shop located in the heart of Montmartre, with a tradition dating back to 1946. Founded by the Boularouah family, this fromagerie is known for its dedication to quality and authenticity. Virginie Boularouah, a master cheesemonger and heir to the family craft, personally selects and ages the cheeses in her own cellars, ensuring optimal flavor and maturity. The selection includes over 150 types of cheese, with a special focus on raw milk specialties from various French regions. Among them are rare and seasonal cheeses such as Vacherin de chèvre, aged Salers, Soumaintrain, and Bleu de Termignon.Expand

Ferme de la Tremblaye, established in 1967 in La Boissière-École, France, is a certified organic farm specializing in the production of artisanal cow and goat cheeses. Embracing an agroecological model inspired by the nearby Rambouillet forest, the farm maintains a self-sustaining ecosystem that emphasizes environmental stewardship and animal welfare. The farm manages the entire production process, from cultivating organic fodder and raising livestock to traditional cheesemaking and on-site aging. Their product range includes soft bloomy rind cheeses like Brie and Camembert, as well as blue-veined varieties, some of which are made from raw milk and carry the "Fromage Fermier" label, indicating exclusive use of the farm's milk and adherence to traditional methods. In addition to cheeses, Ferme de la Tremblaye produces natural yogurts from both cow and goat milk, available in various flavors. The farm's commitment to sustainability extends to energy autonomy through the use of a methanizer for electricity production and practices that enhance biodiversity. Expand

Fromagerie Marie-Anne Cantin, founded in 1950 by Christian Cantin, is a distinguished cheese shop located at 12 Rue du Champ de Mars in Paris's 7th arrondissement. Christian Cantin, a renowned affineur, passed his passion for cheese to his daughter, Marie-Anne Cantin, who now manages the establishment alongside her husband, Antoine. The shop specializes in traditional French raw milk cheeses, offering a wide array of flavors, textures, and colors. One of their signature creations is the Saint-Antoine, a delectable triple-cream cheese named in honor of Antoine Cantin. Marie-Anne Cantin is recognized for her dedication to preserving French cheese heritage and has been described as "The Joan of Arc of good cheese". The fromagerie provides services such as cheese buffets for events, complete with delivery, setup, and professional service. They also offer tasting sessions, allowing participants to delve into the world of cheese varieties, histories, and flavors. Expand

Président Cheese is a well-known brand recognized for producing high-quality cheeses with rich flavors and creamy textures. Their product range includes a variety of cheeses, from soft, creamy options to firmer varieties, catering to diverse consumer tastes. The brand prides itself on using only the finest ingredients, ensuring premium taste and consistency in every product. President Cheese has established a reputation for excellence, appealing to cheese lovers worldwide. With a history rooted in tradition, President Cheese continues to innovate while maintaining its commitment to quality. Whether for casual snacking or gourmet cooking, President Cheese products enhance any dish with their distinctive taste and texture.Expand

Fromagerie Androuet is a renowned French cheese shop founded in 1909 by Henri Androuet. The first shop, located on Rue d’Amsterdam in Paris, was a pioneer in offering cheeses from all regions of France, showcasing the country's rich cheesemaking tradition to Parisian consumers. Henri Androuet introduced the concept of retail cheese aging, using cellars beneath the shop to mature cheeses to perfection. This innovation laid the foundation for modern retail cheese aging practices.Today, Androuet operates ten shops in Paris and three internationally, continuing its tradition of excellence in selecting and aging cheeses. In addition to sales, Androuet offers workshops, tastings, and tailored services for events, sharing its passion for cheese with a wider audience. A dedication to quality and innovation makes Androuet an essential destination for cheese lovers, delivering an authentic gastronomic experience that seamlessly blends tradition with modernity.Expand

Fromagerie Quatrehomme is a prestigious Parisian cheese shop renowned for its exceptional selection of cheeses and dedication to traditional craftsmanship. The family business began in 1935 as a grocery store and evolved into a specialized cheesemonger under the leadership of Marie and Alain Quatrehomme. In 2000, Marie Quatrehomme became the first woman to be awarded the title of "Meilleur Ouvrier de France" in the cheesemonger category, further elevating the shop's reputation. The fromagerie offers a wide range of carefully selected and aged cheeses, including its own specialties such as Saint-Félicien with black onions. In addition to sales, Quatrehomme organizes tastings and masterclasses, sharing a passion for cheeses and their pairing with wines.Expand

Chavroux is a distinguished cheese brand that operates under Savencia Fromage & Dairy, a leading French company in the dairy industry. Founded in the early 1980s, Chavroux specializes in producing high-quality goat cheeses, renowned for their creamy texture and rich, tangy flavors. The brand offers a variety of goat cheese products, including fresh and spreadable options, often flavored with herbs, spices, or other natural ingredients. Chavroux cheeses are crafted using traditional methods, ensuring a genuine taste that highlights the unique qualities of goat milk.Expand

Brie de Melun is a soft, flat-formed cheese made from unpasteurized cow's milk in the areas of Aube and Yonne and the Brie region of Île-de-France. This Brie is even smaller than its widely popular cousin Brie de Meaux and it is also stronger and saltier in taste. Its body is golden yellow and has a white, moldy rind with dispersed reddish strokes. Brie de Melun needs more time to be produced than Brie de Meaux, and it also matures for quite a longer period (4-8 weeks). The flavor of the cheese is fruity, musty and reminiscent of straw. It goes well with bread, pears and lighter red wines that will not overpower the delicate flavors of Brie de Melun.Expand

Brie de Meaux is a soft French cheese made from cow's milk. The flat cheese has a delicate rind covered in white mold. It matures in cellars on straw mats in the Île-de-France area near Paris for at least four weeks. This particular variety of Brie is the most famous of all, and in the past, it has been known as the cheese of royalty and well-off people. It is important to let the Brie reach room temperature before consumption in order to fully appreciate its range of flavors - moldy, mushroomy, nutty, and fruity. The cheese is commonly used in French culinary specialties such as Galettes briardes and Bouchées á la reine au Brie. Pair it with Champagne or full-bodied red wines.Expand

Named after the eponymous commune in the Seine-et-Marne region in France, where it was first produced, Coulommiers is a soft cheese made from cow’s milk. It is characterized by a fat content of 40%, a creamy texture, and a buttery, nutty flavor. The cheese also has a bloomy, edible rind. It is recommended to pair it with pears, berries, or apples after a big meal. Although it is similar to Brie, Coulommiers is smaller, thicker, and unfortunately, less popular.Expand

Boursault is a French soft-ripened triple-cream cheese. It's made from pasteurized cow's milk and hails from the region of Val-de-Marne. The cheese was invented by Henri Boursault in 1951, hence the name. Underneath the bloomy rind, the texture is smooth, creamy, and spreadable because is has a high-fat content. The aroma is earthy and the flavors are buttery, seriously rich, nutty, salty, and citrusy. Boursault ages for 12 days, and it spends an additional month in its packaging. It's recommended to pair the cheese with pears, grapes, and light, fruity wines such as Vouvray.Expand

Fromage de Meaux is a traditional cheese and the pasteurized version of Brie de Meaux (made with raw milk). The cheese is made with pasteurized cow's milk, and it's left to age from 6 to 8 weeks before consumption. Underneath its velvety mold-ripened rind, the texture is soft, smooth, and buttery. The aromas are cabbage-like and garlicky, while the flavors are rich and mushroomy. Fromage de Meaux must mature within the areas of Ile-de-France, Centre, Champagne-Ardenne, Lorraine, or Bourgogne. It's recommended to let the cheese sit at room temperature before it's enjoyed with crusty baguettes, pear jam, or crisp green apples. Pair it with a glass of Chardonnay.Expand

Brie de Nangis is a French cheese hailing from Brie. Made from raw cow's milk, this Brie is one of the mildest and more buttery versions of the cheese. The texture is smooth and creamy, while the center is slightly chalky, but it becomes runny with aging, usually for 4 to 6 weeks. The flavors are rich, mushroomy, vegetal, and slightly tangy from the rind, with hints of steamed cauliflower. It's recommended to pair it with a glass of Sauvignon Blanc or a bold red wine such as Merlot. Serve it with crusty bread or apple and rosemary jelly. In the past, this cheese was produced on farms close to Nangis, hence the name. The production stopped during WWII, but it resumed in the early 1980s.Expand

Rambol is a French processed cheese that was invented in the 1960s at a creamery in Rambouillet. In 1970, the first version of trademarked Rambol aux Noix (Rambol with Nuts) was launched commercially. Instead of hard cheese, fresh cow's milk curds are used for the production of Rambol, along with stabilizers, emulsifiers, and vegetable-based gums. The texture is soft, creamy, and spreadable, and there are three layers of nuts and small pieces of nuts (Dordogne walnuts and hazelnuts) distributed throughout the body. The flavor is very mild and slightly woody. There are also versions with herbs and salmon. Expand

Dating back to the 18th century, Fontainebleau is a French cheese originating from Ile-de-France. It is made with cow's milk and cream, and its texture is smooth, spreadable, and creamy. The flavor is light, mild, fresh, and milky, and the cheese can be served as a dessert or a cheese on its own. Fontainebleau is traditionally sold in a gauze-lined container, and it is recommended to serve it with fresh fruit or berries.Expand

Gratte-Paille is a French triple cream cheese produced in Tournan-en-Brie. The cheese is made from raw cow's milk and cream, and it's shaped into a loaf. It's left to mature for 6-8 weeks, and the more it ripens, the stronger the paste becomes. Underneath its bloomy rind, the texture is creamy, silky, and airy. The cheese melts in the mouth with flavors that are salty, buttery, sweet, milky, and mushroomy, with hints of straw and nuts. The name Gratte-Paille refers to an ancient road near the fromagerie, where the bushes on the side of the road used to scruff the carriages that rode by. The cheese is aged on a bed of straw, which also leaves visible marks on the rind and provides it with earthy aromas. It's recommended to spread Gratte-Paille on crusty bread and pair it with light red wines or sparkling wines.Expand

Brie noir or black brie is a French cheese with a distinctive dark color and a crumbly texture. The cheese is made from raw cow's milk. It ages for up to 2 years and develops an earthy, nutty, bitter, mushroomy, and acidic flavor. Due to its sharp and intense flavors, many locals dunk it in coffee. It is believed that the cheese originated in the region of Seine-et-Marne, when people used to leave surplus brie to age a bit longer, so it became a staple for local laborers.Expand