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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.
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 ...
Comté (or Gruyère de Comté) (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French AOC cheeses, at around 66,500 tonnes annually. [52]
Asiago. An Italian cow's milk cheese, Asiago can be found in two varieties: pressed or ripened. Pressed asiago has semi-soft, creamy texture with a sweet and nutty flavor.
Afrikaans; العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg; Català
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]
Produced in France’s northwestern region of Normandy in various forms since at least the 18th century, the cheese - creamy, pungent and gooey - is now regarded as France’s favorite.
See, each cheese contains a host of microorganisms that turn milk into curds, and these soft, milky-rinded cheeses depend on a fungus called Penicillium camemberti.