Top 5 French Mixed Milk Cheeses

Mons Fromager Affineur is a renowned family-owned company based in the Auvergne-Rhône-Alpes region of France, with roots dating back to the 1960s when it was founded by the Mons family. Today, it is led by Hervé Mons, a respected cheese expert and recipient of the prestigious Meilleur Ouvrier de France title, who, together with his brother Laurent, continues the family’s legacy of excellence in the world of cheese. The company collaborates with over 130 local milk producers, fostering long-term, trust-based relationships grounded in quality, sustainability, and respect for geographical origin. Production takes place in two modern dairies that combine traditional craftsmanship with contemporary hygiene and technological standards, with particular emphasis placed on preserving natural processes and authentic flavors. Their aging facilities are a vital part of flavor and texture development, where cheeses mature for months under constant care and supervision. Mons distributes its products to more than 30 countries, including the United States, Japan, Sweden, and Canada, establishing itself as a global ambassador of French cheesemaking artistry.Expand

Onetik is a cheese producer located in the Basque region of France, specializing in traditional Basque cheeses. The company produces a variety of cheeses including Ossau-Iraty, a sheep's milk cheese. Onetik utilizes milk from local farms to craft their cheeses, emphasizing a commitment to regional agricultural practices and sustainability.Expand

Fromagerie Matocq is located in the France. This cheese producer specializes in producing Ossau-Iraty, a traditional sheep's milk cheese from the Basque region. The cheese is crafted according to methods that have been passed down through generations.Expand

César Losfeld is a distinguished French cheese affineur (cheese ager) established in 1871, located in Roubaix, France. The company specializes in the maturation of traditional cheeses from the northern regions of France, with a particular emphasis on Mimolette. Founded by Sophie-Adélaïde Losfeld, the business began by purchasing cheeses from local markets to sell to the bourgeoisie of Roubaix and Tourcoing. As demand grew, her husband, César, joined her, leading to the establishment of the brand César Losfeld. ​ Expand

Barousse is a raw-milk, pressed, uncooked cheese from the Barousse valley in France, made from sheep, sheep and cow, or cow milk. It began with shepherds producing cheese from sheep’s milk in the mountain pastures, documented as early as 1813 in descriptions of the region when the valley was still a major zone for transhumance. Over time, cattle breeding developed in the mid-mountain zones, and the milk base shifted from pure sheep’s milk to a mix of cow and sheep milk, or exclusively cow’s milk. Production requires the milk to be coagulated in a copper cauldron placed near the hearth, after one to three hours the curd is worked with a fir-top stick with five branches (“cafair”), then formed into a ball in its own whey, cut with a knife, hand-moulded in a cloth-lined round mold about 20 cm (8 inches) diameter and 6 cm (2 inches) high weighing 2-2.5 kg (4.4-5.5 lbs). The paste is pressed by hand, covered with a wooden board topped with a stone to drain for about 24 hours, salted with coarse salt on one side and then the other 36 hours apart, and finally matured for 1.5 to 4 months in a ventilated cellar where it is brushed and turned 2 to 3 times per week. Variations of the Barousse revolve around the milk source (pure sheep, mixed sheep and cow, or pure cow) and the aging time, which influences the texture, flavor, and color of the paste (whitish during winter, more yellow when animals graze fresh grass). The cheese is typically eaten at the end of a meal on a cheese board, paired with country bread, fresh fruit, or a simple salad, and goes well with a light red wine or a dry white wine from local vineyards.Expand

Aubisque Pyrénées is a traditional cheese hailing from Toulouse. The cheese is made from a mixture of cow's and ewe's milk or cow's and sheep's milk. This semi-hard cheese is usually left to age for 2 months before consumption. Underneath its natural rind, the texture is smooth, with just a few tiny eyes scattered throughout the body. The flavors are mild and smooth, and if the milk mixture contains more cow's milk, the flavors are generally softer. It's recommended to serve Aubisque Pyrénées with homemade bread and cold cuts.Expand

Racotin is a barrel-shaped French cheese originating from the Burgundy region. The cheese is made from raw goat's milk or a combination of goat's and cow's milk. It's usually left to age from 3 to 4 weeks before consumption. Underneath its moldy, crinkled rind, the texture is firm, dense, and slightly grainy. The aromas and flavors are goaty, tangy, buttery, and peppery. It's recommended to pair Racotin with a glass of crisp white wine and serve it with a slice of nutty bread and fresh berries.Expand

Margotin is a traditional cheese hailing from Perigord. The cheese is made from a combination of raw goat's and cow's milk. The texture is soft, yet firm underneath its natural rind, while the color is pale yellow. Margotin comes in a few versions where it's enriched with pepper or herbs, so the aromas can be herbal and pepper, and the flavor delicate yet spicy. The most popular version is called Margotin au poivre, which is enriched with pepper.Expand

Persillé de Tignes is a French cheese hailing from Rhone-Alpes. The cheese is made from raw goat's milk (sometimes with the addition of cow milk) and ages from 2 to 6 months. The rind is mustard-colored as a result of the goats grazing on sulphurous soil. On the inside, there is blue and green mold that appears naturally. When young, the cheese develops goaty aromas and a slightly salty and acidic flavor, while the mature versions are drier and have a more rustic, spicy flavor with hints of pepper and mushrooms. It's recommended to pair it with fruity and light red wines.Expand