Top 100 French Soft Cheeses

Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese. Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.Expand

Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty. Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.Expand

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind. It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.Expand

Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, sweet and grassy flavor and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. As the cheese is already almost melting, it can be eaten like a fondue and enjoyed with sparkling wines.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

Époisses is a soft cheese made from cow's milk with a glossy rind, and a pale beige, creamy, slightly salty body. It must mature for at least 4 weeks before it is ready for consumption when its salty, spicy, and sweet flavors, and an intense, pungent aroma fully develop. The cheese is so smelly that it's been banned on public transport in France, according to the BBC. Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). Époisses is sold in a wooden box in order to ease the transport and prevent the cheese from spilling out. It's recommended to serve it with a slice of crusty bread and pair it with a glass of white wine or beer. Expand

Saint-Marcellin is a cheese made from full-fat cow's milk in the French regions of Drôme, Isére and Savoie, and it is named after the town of the same name belonging to the Isére region. The cheese comes in two varieties - either dry or soft. Dry cheese is made according to the local tradition and has a firm texture, while the soft one is matured for a longer time to develop more intense aromas and a creamier texture. If the soft variety is left at room temperature, its rind is almost nonexistent. The taste is reminiscent of fruit and honey, milk, mushrooms and is slightly salty. Saint-Marcellin is best paired with dry white wines, baguettes, crackers or sliced, fresh fruit such as apples or persimmons.Expand

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be left to mature a few months more to develop a stronger, sharper flavor. It weighs only 35 grams, and its flavor is nutty, fresh, and creamy. Young Rocamadour goes well on hot toasts, and it can be used in salads or paired with dry white wines, while mature Rocamadour is usually eaten at the end of a meal, and it's reccomended to pair it with full-bodied red wines.Expand

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to the shape of the cheese, that is, a disk. The texture is that of moist clay and the flavor of the body tastes salty, goaty, nutty, and grass-like. The more mature it is, the more its nutty flavor is pronounced. If the rind is eaten together with the cheese, it produces a more intense, sharper flavor due to the ash remnants and mold. It goes well with white wines, like most goat cheeses usually do, and it is perfect for the end of a meal, served in salads or with sliced fruit such as apples or pears.Expand

Picodon is a small, round cheese made from goat's milk, with a minimum weight of 60 grams, produced in the Ardéche and Drôme regions in France. Its rind is thin, with yellow or white mold speckled with blue on the exterior. The maturation period is at least 14 days. On the inside, it is white or yellow, with a fine texture that becomes crumbly if it is matured for a longer period of time. Its flavor is fresh and clean, with a balance of salty and acidic notes, but it gets concentrated and sharp if it is matured longer, when the cheese loses half of its mass by drying out. Picodon is best eaten after a meal, paired with red or dry white wines, garlic and shallots.Expand

Fromagerie Berthaut is a renowned and respected French dairy company specializing in the production of high-quality cheeses, with a particular emphasis on tradition. The company is located in the heart of Burgundy, a region famous for its rich culinary traditions and delicacies, particularly its cheese production. Founded in 1956 by Robert and Simone Berthaut, the company dedicated itself to reviving and producing traditional cheeses from Burgundy, including the legendary Époisses. Today, Fromagerie Berthaut has earned a reputation as one of the most important cheese producers in France, known for preserving tradition and maintaining high-quality standards. The company continues to use milk from local farms, supporting regional agriculture and contributing to sustainability. Given the increasing demand for authentic, artisanal products, Fromagerie Berthaut has significantly expanded its market in recent decades, both in France and internationally. The company has become a key player in the cheese industry, with a strong focus on preserving French dairy traditions.Expand

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

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

Etxaldia is a cheese producer located in France. They specialize in traditional Basque cheeses using local sheep's milk. The operation includes both farming and cheese-making processes, ensuring control over the entire production chain. Their products are known for their authentic flavors reflective of the Basque region's heritage.Expand

Laiterie Rians focuses on traditional methods and sustainable agriculture practices, emphasizing organic production. Rians offers a range of cheeses, including well-known varieties such as Camembert and Brie, as well as unique offerings that highlight regional flavors. Their products are often characterized by creamy textures and rich flavors, appealing to both local and international markets.Expand

Fromagerie Sainte Godeleine - Les Frères Bernard is a family-owned cheese dairy established in 1990, located on the picturesque Côte d’Opale in the Hauts-de-France region of France. With a tradition spanning over three decades, this small yet renowned dairy produces authentic French cheeses using milk sourced from local farms within a 20-kilometer radius. Their cheeses are crafted using traditional methods, with meticulous attention to every detail in the production process. The assortment includes a wide range of cheeses with diverse flavors and textures, from mild and creamy to more intense and aromatic varieties. Among their most famous products are Sablé de Wissant, a cheese aged with local beer, Fort d’Ambleteuse, which gains its unique flavor through cider brushing, and Camembert du Boulonnais, handcrafted from raw milk. The dairy places special emphasis on preserving local heritage and authenticity while offering customers an unforgettable gastronomic experience. Since 2018, the dairy has expanded its offerings by opening a modern store at its production site, allowing visitors to taste their products in a welcoming environment. This dairy is not only a symbol of exceptional cheesemaking but also a testament to local pride and dedication to quality, making it an unmissable destination for cheese enthusiasts and lovers of traditional French flavors.Expand

Founded in 1912 in Saint-Hilaire-de-Briouze, in the Orne department of Normandy, Fromagerie Gillot stands as a symbol of artisanal excellence and one of the last independent dairies in the region producing cheeses with Protected Designation of Origin (PDO) status. Among their finest is the renowned Camembert de Normandie - a quintessential emblem of French cheese heritage. The cheesemaking tradition has been preserved through six generations, and the dairy is currently run by the Fléchard family, committed to upholding traditional values. Gillot is especially known for using hand-ladled raw milk, a meticulous method that enhances the cheese’s full flavor and authentic texture. All milk is sourced from local farms within a 40 km radius, with a strong focus on animal welfare, environmental sustainability, and pasture-fed livestock. The dairy is also a pioneer in producing organic raw milk cheeses, merging innovation with heritage. Fromagerie Gillot has been awarded the prestigious “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, recognizing its essential role in safeguarding French gastronomic culture.Expand

Isigny Sainte-Mère is a renowned dairy cooperative located in the heart of Normandy, France, known for producing premium dairy products with Protected Designation of Origin (PDO) status. The cooperative brings together over 300 local milk producers who, using traditional methods and the highest quality standards, create authentic French delicacies. Isigny Sainte-Mère blends tradition and innovation - their products are made following time-honored recipes, yet processed in modern facilities that meet strict sanitary and environmental regulations. The cooperative not only preserves Normandy’s rich dairy heritage but also promotes sustainable practices, respect for nature, and animal welfare. Isigny Sainte-Mère enjoys an international reputation and exports its products to more than 50 countries worldwide, all while remaining deeply rooted in its local community.Expand