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A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
Brie (/ b r iː / bree; French:) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), [1] the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten ...
Neufchâtel (French: [nøʃɑtɛl] ⓘ, [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.
Tomme (French pronunciation: ⓘ), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. [1] It can be made from cow's, ewe's, or goat's milk. [ 1 ] Tommes are normally produced from the skimmed milk [ 1 ] left over after the cream has been removed to produce butter and richer cheeses, or when ...
Another French name for it is fromage frais (fresh cheese), where the difference to fromage blanc is defined by French legislation: a product named fromage frais must contain live cultures when sold, whereas with fromage blanc fermentation has been halted. [18] In Swiss French, it is usually called séré.
Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. [1]
A fixture at any fast food restaurant or backyard barbecue is American cheese. These orange, plastic-wrapped slices are unparalleled in terms of meltability. For many, when it comes to making a ...
Vacherin Mont d'Or cheese, a French cheese with a white Penicillium mold rind. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses. [26]