62 Worst Rated French Cheeses

Bleu du Vercors-Sassenage is a blue cheese made from a mix of warm, raw fresh milk and last evening's cow's milk, with a white moldy rind that may become orange due to yeast and bacteria. It has been produced in the French regions of Drôme and Isére since the 14th century. Its name comes from the baron who authorized the sale of Bleu on his lands. The cheese must go through a maturation process for at least 30 days, when its buttery and creamy texture and sweet, mellow, subtle flavors, uncharacteristic for blue cheeses develop. Bleu du Vercors-Sassenage is excellent paired with sweet dessert wines.Expand

Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high level of dry matter. It is produced in the natural region of L’Aubrac, which is located in the central-south of Massif Central and is comprised of three departments - Aveyron, Lozère, and part of Auvergne. There are many types of tomme fraîche, but the most noted is the tomme fraîche de l'Aubrac. Tomme fraîche has a soft texture and a mild, milky, slightly sour taste, plus melts extremely well. It is sold in blocks that are vacuum sealed and can range anywhere from 250g (8.8 oz) to 10kg (22 lbs). Tomme fraîche is used to make regional dishes - the cheesy mashed potatoes aligot, truffade, patranque, and retortillat - and most other dishes that require a crumbly cheese or a cheese with good melting properties, such as pizzas, gratins, pies, and salads.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

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

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

Curé Nantais is a French cheese that was first produced in the village of Saint-Julien de Concelles, but ever since 1985, it's been produced in a nearby town called Pornic. The straw-colored cheese is made from cow's milk and has an open, soft, sticky, and supple texture. Its flavor is smoky and slightly spicy. Curé Nantais is aged on spruce boards, and it is regularly washed with salted water. Interestingly, there are 3 types of this cheese – the first is square-shaped with rounded edges, the second is round, and the third one is washed with Muscadet instead of brine. It is recommended to pair it with fresh fruit (pears and apples) and fish dishes. The cheese can also be used in dishes such as tarts or gratins. For the best experience, pair it with a glass of Muscadet or Alsatian Gewurztraminer on the side.Expand

Coeur de Touraine (lit. the heart of Touraine) is a heart-shaped French cheese made with raw goat's milk. Apart from being distinguishable by its shape, it can also be easily recognized by its aromatic ash-covered edible rind. The cheese matures for a minimum of 3 weeks. The texture of Coeur de Touraine is thick and creamy, while the flavors are goaty, milky, and tangy, with a slightly salty aftertaste. It is recommended to serve the cheese with raisin bread or nut bread and a glass of white wine.Expand

Le Vieux Pane is an industrial French cheese that's been produced since 1928 in the region of Mayenne. The cheese is made from pasteurized cow's milk. Underneath its thin, pungent, moist, and sticky washed rind, the texture is soft, springy, and melting in the mouth. The cheese usually ages for about 3 months before consumption. The aromas are intense and pungent, while the flavors are creamy, mild, and smooth, with a slightly bitter aftertaste. Due to the fact that it's industrially-produced, it doesn't have a season and remains the same throughout the year. It's recommended to spread the cheese on crusty bread and pair it with a glass of white wine on the side. For the best eating experience, take the cheese out of the fridge and let it get to room temperature before serving.Expand

Chevrotin is a mold-pressed cheese made from goat's milk in the region of Haute-Savoie in France. It has a fine white rind and is packaged with a thin sheet of spruce boards on its base that can be removed. The boards allow the cheese to drain during the maturation period and also help with regulating the humidity in the package. Its flavor is slightly sweet, yoghurt-like, and unusual, with the aroma of goats, nuts, and flowers from the mountainous region. The texture is smooth and fine, slightly crumbly, perfect for pasta dishes or roasted vegetables. Pair Chevrotin with light dry wines.Expand

Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.Expand