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Map of major AOC cheeses – the size of the symbol equates to the size of production. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
Afrikaans; العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg; Català
This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used. [6] [7] Historically, production has been: 3,067 tonnes (in 2003) 60 producers (in 2003)
Chèvréchard – French cheese manufacturer specializing in goat cheeses, located in the goat-cheese producing region of Poitou-Charentes. It produces Clochette [4] and Aperichevre [5] cheeses. Cooleeney Farmhouse Cheese – produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary ...
Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin Fribourgeois or Emmental.Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese.
Chabichou (French pronunciation:; also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture. [1] [2] Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel.